2026-10-05T02:33:12Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/116592026-05-25T07:45:24Zcom_10259.4_2520com_10259_5086com_10259_2604col_10259.4_2521
2026-05-19T21:31:45Z
urn:hdl:10259/11659
Boosting betalain bioaccessibility from prickly pear peel through pulsed electric fields (PEF) and pressurized liquid extraction (PLE)
Calleja Gomez, Mara
Pallarés, Noelia
Gaona Ruiz, María
Barba, Francisco J.
Carrillo Pérez, Celia
Bioaccessibility
In vitro digestion
Pigments
Revalorization
Green technologies
Betalains are bioactive pigments with antioxidant and health-promoting potential, abundant in prickly pear (Opuntia ficus-indica) peel, an underutilized by-product. This study evaluated the efficiency of pulsed electric fields (PEF) and pressurized liquid extraction (PLE) for betalain recovery and their impact on compound bioaccessibility after in vitro digestion. Freeze-dried peels were treated with PEF (2.5 kV/cm, 50 kJ/kg) and PLE (50 °C, 1500 psi, pH 7), and compared to conventional aqueous maceration. Betalains were quantified by UV/Vis and characterized by LC-Q-TOF-MS/MS, while bioaccessibility was assessed using the INFOGEST protocol. PLE increased total betalain yield by 36.3%, whereas PEF enhanced bioaccessibility despite a lower initial concentration. Both techniques preserved 21–22 betalain derivatives, including indicaxanthin and betanin, showing high stability during digestion. These results highlight the potential of PEF and PLE as sustainable technologies for efficient extraction and stabilization of betalains, supporting circular bioeconomy strategies through the valorization of prickly pear peels.
2026-05-19T21:31:45Z
2026-05-19T21:31:45Z
2026-07
info:eu-repo/semantics/article
0308-8146
https://hdl.handle.net/10259/11659
10.1016/j.foodchem.2026.149325
1873-7072
spa
Food Chemistry. 2026, V. 516, 149325
https://doi.org/10.1016/j.foodchem.2026.149325
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Elsevier