Physical and Antioxidant Characterization of Edible Films Added with Red Prickly Pear (Opuntia ficus-indica L.) cv. San Martín Peel and/or Its Aqueous Extracts

• Published in: Food and bioprocess technology Vol. 11; no. 2; pp. 368 - 379
• Main Authors: Aparicio-Fernández, Xochitl, Vega-Ahuatzin, Araceli, Ochoa-Velasco, Carlos Enrique, Cid-Pérez, Soledad, Hernández-Carranza, Paola, Ávila-Sosa, Raúl
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.02.2018; Springer Nature B.V
• Subjects: Agriculture; Antioxidants; Ascorbic acid; Bioactive compounds; Biological activity; Biotechnology; Carboxymethyl cellulose; Carboxymethylcellulose; Cellulose; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Equivalence; Exploitation; Food Science; Gallic acid; Glycerol; Mechanical properties; Optimization; Opuntia; Original Paper; Phenolic compounds; Phenols; Powder; Response surface methodology; Antioxidant capacity; Phenolic compounds; L. peel; Edible films

The aim of this research was to investigate the effect of the addition of peel powder and/or its aqueous extract on physical and antioxidant characteristics of carboxymethyl cellulose (CMC) edible films. Prickly pear peel powder and aqueous extract (2 and 4%) were characterized in color, bioactive c...