Enhancing sheep milk yogurt with prickly pear (Opuntia ficus-indica L.) flours (peel and pulp): nutritional, techno-functional, and sensory evaluation.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-06-16 DOI:10.1002/jsfa.70002

Nuria Muñoz-Tebar, Carmen Botella-Martínez, Raquel Lucas-González, José M Lorenzo, José Ángel Pérez-Álvarez, Juana Fernández-López, Manuel Viuda-Martos

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Abstract

Background: The aim of the present work was to evaluate the chemical composition and characterize the physicochemical, techno-functional and antioxidant properties of flours obtained from the peel and pulp of prickly pear and to assess the effect of their incorporation on the composition, physicochemical parameters, microbiology, antioxidant capacity and sensory properties of sheep milk yogurts.

Results: The prickly pear flours stood out for their protein and fiber content, as well as for their high content of minerals. The antioxidant capacity was noticeable in both flours, although the peel was the one with the highest total betalain content and polyphenolic compounds. Likewise, firmness and consistency increased in yogurts with prickly pear without negative effects on the growth and development of lactic acid bacteria starter strains. Sensory evaluation results showed that only color was affected, and the yogurts enriched with prickly pear flours achieved good acceptance by the consumers.

Conclusions: Prickly pear flours could be a viable alternative in the development of dairy products such as yogurt with functional properties. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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用仙人掌（Opuntia ficus-indica L.）面粉（果皮和果肉）增强羊奶酸奶：营养、技术功能和感官评价。

背景：本研究的目的是评价从刺梨果皮和果肉中提取的面粉的化学成分，表征其理化、工艺功能和抗氧化性能，并评价它们的加入对羊乳酸奶的组成、理化参数、微生物学、抗氧化能力和感官性能的影响。结果：刺梨粉因其蛋白质和纤维含量以及矿物质含量高而脱颖而出。两种面粉的抗氧化能力都很明显，但果皮中总甜菜素和多酚类化合物含量最高。同样，添加多刺梨的酸奶硬度和稠度增加，但对乳酸菌发酵剂的生长发育没有负面影响。感官评价结果表明，仅对颜色有影响，添加了刺梨粉的酸奶获得了良好的消费者接受度。结论：刺梨粉在酸奶等乳制品的开发中具有一定的替代功能。©2025作者。约翰威利父子有限公司代表化学工业协会出版的《食品与农业科学杂志》。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.