2026-10-05T12:41:27Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/116592026-05-25T07:45:24Zcom_10259.4_2520com_10259_5086com_10259_2604col_10259.4_2521

Calleja Gomez, Mara 6cf9225f-12e5-4831-a53d-ebfec17e46e2 Pallarés, Noelia c14ad9c6-096d-49c7-857e-226346799bb1 Gaona Ruiz, María 1e918d8f-a5ff-4cda-9fd7-bf872234467d 600 Barba, Francisco J. c958f426-19af-4ad6-bdac-c5c775483dc7 600 Carrillo Pérez, Celia 107 600 0000-0001-8199-9642 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. This research is part of the project PID2021-123628OB-C42 funded by MICIU/AEI/10.13039/501100011033/FEDER, UE. Mara Calleja-Gómez is a beneficiary of the predoctoral grant from the Conselleria d'Educació, Universitats i Ocupació of Generalitat Valenciana (CIACIF/2022/391). application/pdf spa Elsevier Food Chemistry. 2026, V. 516, 149325 https://doi.org/10.1016/j.foodchem.2026.149325 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Bioaccessibility In vitro digestion Pigments Revalorization Green technologies Bioquímica Biochemistry Boosting betalain bioaccessibility from prickly pear peel through pulsed electric fields (PEF) and pressurized liquid extraction (PLE) info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Food Chemistry 516 149325 THUMBNAIL Calleja-fc_2026.pdf.jpg Calleja-fc_2026.pdf.jpg IM Thumbnail image/jpeg 4914 https://riubu.ubu.es/bitstream/10259/11659/4/Calleja-fc_2026.pdf.jpg 0281fafe3525767a0713f93da14fa652 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 1362 https://riubu.ubu.es/bitstream/10259/11659/3/license.txt 5d013bfa6e473ff0db22cd82a4d71a70 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/11659/2/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 2 ORIGINAL Calleja-fc_2026.pdf Calleja-fc_2026.pdf application/pdf 868654 https://riubu.ubu.es/bitstream/10259/11659/1/Calleja-fc_2026.pdf b82bb6a325e3636c8e88bb9cc3f8ab80 MD5 1 10259/11659 oai:riubu.ubu.es:10259/11659 2026-05-25 09:45:24.43 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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