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Characterization of prickly pear juice by means of shelf life, sensory notes, physicochemical parameters and bio-functional properties

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Abstract

The objective of the present work was to characterize prickly pear juice prepared from prickly pear fruits of the wild cultivar in terms of shelf life (air and vacuum packaging), sensory stability (odour, taste, and appearance) physicochemical parameters (acidity, vitamin C, pH, electrical conductivity, total dissolved solids, specific weight, total sugar content, and colour coordinates L*, a*, b*) and bio-functional properties [in vitro antioxidant activity (AA%) and total phenolic content (TPC)]. For this purpose fruits were collected during August 2017 from 3 different geographical zones in Peloponnese. The shelf life of prickly juice was extended by 5 days in vacuum compared to air packaging, whereas it was found to be a rich source of phytochemicals and a natural antioxidant agent (AA of 67.33 ± 5.89–75.63 ± 4.41% and TPC of 3234.5 ± 978.2–7592.1 ± 2441.0 mg GAE L−1), in relation to fruit geographical origin (P < 0.05). The exploitation of prickly pear juice is really a challenge.

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Authors and Affiliations

  1. Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece

    Vassilios K. Karabagias, Ioannis K. Karabagias, Ilias Gatzias & Kyriakos A. Riganakos

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  1. Vassilios K. Karabagias
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  2. Ioannis K. Karabagias
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  3. Ilias Gatzias
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  4. Kyriakos A. Riganakos
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Correspondence to Ioannis K. Karabagias.

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Karabagias, V.K., Karabagias, I.K., Gatzias, I. et al. Characterization of prickly pear juice by means of shelf life, sensory notes, physicochemical parameters and bio-functional properties. J Food Sci Technol 56, 3646–3659 (2019). https://doi.org/10.1007/s13197-019-03797-4

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  • DOI: https://doi.org/10.1007/s13197-019-03797-4

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