| Titles |
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English :
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AN INVESTIGATION OF ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF OPUNTIA STRICTA FRUIT PEELS
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Arabic :
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دراسات على مضادات الاكسدة ومضادات ا لميكروبات لقشور التين الشوكي.
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| Abstract |
The aim of this study was to look into the use of prickly pear (Opuntia Stricta) fruit peels as a source of dietary fibre, minerals, unsaturated fatty acids, phenols, flavonoids, total phenols, total flavonoids, antioxidant activity, and the impact of adding them to foods. Furthermore, to investigate the antimicrobial function of these wastes in the presence of antimicrobials. The effect of adding different levels of prickly pear peel to cupcakes and the effects on sensorial evaluation characteristics, as well as the effect of prickly pear fruits peels on the storage time of the cupcake at room temperature, were investigated. On the contrary, it's worth noting that increasing the percentage of peels in the substituted prickly pear fruits peels powder enhanced the sensorial properties of the cupcakes. The findings also showed that the peels of prickly pear fruits had an inhibitory effect on microbial development. The findings suggest that prickly pear peel waste could be used to improve the nutritional, microbial, and sensory consistency of bakery products.
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| Publication year |
2020
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد عبدالحميد حسن جمعه
معهد بحوث تكنولوجيا الأغذية
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| Publication Type |
Journal
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