2026-10-05T01:53:08Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/116592026-05-25T07:45:24Zcom_10259.4_2520com_10259_5086com_10259_2604col_10259.4_2521
Repositorio Institucional de la Universidad de Burgos
author
Calleja Gomez, Mara
author
Pallarés, Noelia
author
Gaona Ruiz, María
author
Barba, Francisco J.
author
Carrillo Pérez, Celia
2026-05-19T21:31:45Z
2026-05-19T21:31:45Z
2026-07
0308-8146
https://hdl.handle.net/10259/11659
10.1016/j.foodchem.2026.149325
1873-7072
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.
spa
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Bioaccessibility
In vitro digestion
Pigments
Revalorization
Green technologies
Boosting betalain bioaccessibility from prickly pear peel through pulsed electric fields (PEF) and pressurized liquid extraction (PLE)
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/11659/1/Calleja-fc_2026.pdf
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Calleja-fc_2026.pdf