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A purple cactus pear (Opuntia ficus-indica) extract (CP) was encapsulated in double emulsions (DE) gelled with gelatin (DE-CP-G) and with gelatin and transglutaminase (DE-CP-GT), as well as in a DE with a liquid external aqueous phase (DE-CP), in order to study the retention of betanin as colorant agent. Both gelled DEs showed a predominantly elastic behavior, in contrast with DE-CP. The degradation rate constant of betanin was significantly higher in DE-CP-GT (90.2 x 10-3 days-1) than in DE-CP-G (11.0 x 10-3 days-1) and DE-CP (14.6 x 10-3 days-1) during cold-storage (4 °C). A shift towards yellow color was found in all the systems during cold-storage (4 °C) and after thermal treatment (70°C/30 min), especially in DE-CP-GT, denoting a higher degradation of betanin. Betalamic acid, cyclo-Dopa 5-O-ß-glucoside, 17-decarboxy-betanin and neobetanin were identified by UHPLC-MS/MS as degradation products of betanin.

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Pulp (CP) and ultrafiltered (UF) cactus pear extracts were encapsulated with Capsul (C) by applying a central composite design (CP-C and UF-C systems) by spray-drying. To evaluate the effect of the extract, microparticles obtained under optimal conditions were characterised and stored at 60 °C. Betacyanin and betaxanthin encapsulation efficiency reached values above 98% for both systems studied. This efficiency was attributed to strong interactions between betalains and the polymer. Betalain degradation in CP-C and UF-C microparticles followed pseudo-first order kinetics. The betacyanin degradation rate constant was significantly higher for CP-C than for UF-C. These results suggested that the mucilage or higher sugar content of CP increased the hygroscopicity of the CP-C microparticles, leading to the degradation of betalain. The hydrolysis pathway was the main mechanism of betanin degradation during microparticle storage. These results demonstrate the potential utility of both CP-C and UF-C microparticles as natural colourants for healthy foods.

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Prosopis species are generally fast-growing, drought-resistant, nitrogen-fixing trees or shrubs. Fruits of Prosopis spp are indehiscent pods, where pericarp is formed by the epicarp, light brown in colour, and fibrous nature; the mesocarp known as pulp, which is rich in sugars; and the endocarp. The aim of this work was to obtain a fibre concentrate from the pods of Prosopis chilensis Mol. (Stuntz) and to determine the chemical, physical, and technological properties of the pod flour (PF) and of a fibre concentrate or pod purified flour (PPF). Acetone, ethanol, and water at different conditions of time and temperature were used in the purification process. PF showed 53.7 g/100 g of total sugar content, 4.2 g/100 g of reducing sugar content, 41.8 g/100 g of total dietary fibre, 35.8 g/100 g of insoluble fibre, and 6.0 g/100 g of soluble fibre content. The PPF has a total sugar content of 3.8 g/100 g, reducing sugar content of 2.2 g/100 g, total dietary fibre content of 80.8 g/100 g, insoluble fibre content of 75.1 g/100 g, and soluble fibre content of 5.7 g/100 g. The scanning electron microscopy analysis showed the existence of voids in the structure of PPF flour, which reveals the efficiency of the purification process with a high decrease in the total sugar content.

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Cactus pear cladodes of 2-3 years were used to obtain a natural purified dietary fibre and their physical, chemical and technological properties were determined. The effect of particle size and washing temperature on the technological properties was studied. Purification produces a decrease in green colour (a*) and an increase in total dietary fibre but reduces the total phenolic compounds, mainly when cladodes are washed at higher temperatures. Technological properties did not present changes in the water retention capacity (WRC), water adsorption capacity and cationic exchange capacity, but it did in swelling capacity (SC), oil absorption capacity, apparent density and setting density, which were influenced by the particle size of the cactus powders. The purified fibre shows a high WRC between 5.20 and 5.86 g g(- 1) and a high SC (7.02-8.27 mL g(- 1)). Purified fibre with a particle size between 600 and 1200 µm, independent of the washing temperature had better insoluble to soluble dietary fibre ratio, total phenolic content and technological properties.

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Food snacks using powdered residues from the orange juice industry as a source of dietary fiber were formulated. Six formulations utilizing powdered orange residues with three different moisture levels (25%, 15% and 10%) were elaborated. There were used two basic blends. The first one was 33.3% of orange dry powder, 33.3% of honey, 16.6% of roasted peanut, 16.6% of raisins; the second one was 28.6% of orange powder, 35.7% of honey, 17.85% of roasted peanut, 17.85% of raisins. Snacks had spherical shape with 2.5 cm diameter and a weight close to 10g. The snack moisture was between 12.6 and 17.4%, and their aw between 0.65 and 0.71. The snack chemical composition, on dry matter basis, was 1.6 and 1.9% of ash; 12.3 and 15.2% of lipids; 6.1 and 7.1% of proteins; and 56.2 to 59.6% of carbohydrates; the caloric contribution (calculated) was between 326.8 and 342.9 kcal/100g. The powdered orange residue had 64% of total dietary fiber, 54% of insoluble dietary fiber and 10% of soluble dietary fiber. In the snack the fiber amount fluctuated between 20 and 26% of total dietary fiber; 18 and 22% of insoluble dietary fiber, and 3.0 and 4.5% of soluble dietary fiber. The snack with the higher content of orange residue presented the higher content of dietary fiber. The snacks were well accepted by a sensory panel, without showing differences among treatments.

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En este trabajo se plantea la formulación de un alimento tipo"snack" utilizando residuos en polvo provenientes de la industria procesadora de jugo de naranja, como fuente de fibra dietética. Para ello se elaboraron 6 formulaciones, utilizando el polvo con 3 niveles de humedad (25, 15 y 10%) que se incorporó a 2 mezclas, una compuesta por un 33,3% de polvo de naranja, 33,3% de miel, 16,6% de maní tostado y molido y 16,6% de pasas molidas y otra compuesta por un 28,6% de polvo de naranja, 35,7% de miel, 17,85% de maní y 17,85% de pasas. El residuo de naranja presentó un contenidode 64% de fibra dietética total, 54% fibra dietética insoluble y 10% fibra dietética soluble. Los "snack" tuvieron forma esférica con 2,5cm de diámetro y 10g de peso; una humedad que fluctuó entre 12,6 y 17,4%, y una actividad de agua entre 0,65 a 0,71. La composición proximal (base materia seca), fluctuó entre 1,6 y 1,9% de cenizas; 12,3 y 15,2% de lípidos; 6,1 y 7,1% de proteínas y 56,2 a 59,6% de hidratos de carbono con 326,8 a 342,9 Kcal/100g de producto. El aporte de fibra en los "snack" fluctuó entre un 20 a 26% de fibra dietética total, 18 a 22% de fibra dietética insoluble y 3,0 a 4,5% de fibra dietética soluble. El "snack" con mayor contenido de polvo de naranja presentó el mayor contenido de fibra dietética. Los "snack" fueron bien aceptados por el panel de evaluación sensorial sin registrar diferencias significativas entre los distintos tratamientos.

Orange juice residues as dietary fiber source for foods. Food snacks using powdered residues from the orange juice industry as a source of dietary fiber were formulated. Six formulations utilizing powdered orange residues with three different moisture levels (25%, 15% and 10%) were elaborated. There were used two basic blends. The first one was 33.3% of orange dry powder, 33.3% of honey, 16.6% of roasted peanut, 16.6% of raisins; the second one was 28.6% of orange powder, 35.7% of honey, 17.85% of roasted peanut, 17.85% of raisins. Snacks had spherical shape with 2.5 cm diameter and a weight close to 10g. The snack moisture was between 12.6 and 17.4%, and their aw between 0.65 and 0.71. The snack chemical composition, on dry matter basis, was 1.6 and 1.9% of ash; 12.3 and 15.2% of lipids; 6.1 and 7.1% of proteins; and 56.2 to 59.6% of carbohydrates; the caloric contribution (calculated) was between 326.8 and 342.9 kcal/100g. The powdered orange residue had 64% of total dietary fiber, 54% of insoluble dietary fiber and 10% of soluble dietary fiber. In the snack the fiber amount fluctuated between 20 and 26% of total dietary fiber; 18 and 22% of insoluble dietary fiber, and 3.0 and 4.5% of soluble dietary fiber. The snack with the higher content of orange residue presented the higher content of dietary fiber. The snacks were well accepted by a sensory panel, without showing differences among treatments.

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The development of diverse types of foods of low caloric value and with high content in dietary fiber have occupied a preponderant place in the food industry in the last years, due to the growing interest of the consumers for a healthy and nutritious diet. Pre-cooked or quick to prepare foods are attractive for the time they save; if to this you add their nutritious value, the attractiveness is even greater. For this reason, this study analyzes different formulations of a powder to prepare a dessert (flan), with different percentages of incorporation of nopal flour, as a source of dietary fiber (16%, 18%, 20%). Two flavors (melon and banana) were tried. It was observed that the flan flavored with banana and with 16% of nopal flour, reached better sensorial characteristics. Greater percentages of nopal flour negatively affected the sensorial characteristics, mainly flavor, color and texture. The analysis showed that the powder presented 5.7% of moisture, low water activity (0.48) and therefore a low total recount of microorganisms. The content of protein was high (27.2%), the ether extract low (2.0%) similar to the caloric contribution (40 Kcal/portion). The flan showed a 9.8% of total dietary fiber, being greater the contribution of soluble fiber (6.1%) than that of insoluble fiber (3.7%). Due to these characteristics this formulation could be considered as a food that provides benefits for the human health.

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