通过绿色提取技术提取生物活性化合物和纤维素微纤维，最大限度地提高红刺梨皮的价值

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-26 DOI:10.1016/j.foodchem.2025.145726

Lizbet León Félix , Milagros Sofia Bustamante-Bernedo , Irene Valdez Chirinos , Nils Leander Huamán-Castilla , Silvia Ponce Alvarez

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引用次数: 0

摘要

本研究考察了粒径（375 ~ 116 μm）对红刺梨果皮化学成分的影响，以及在30 °C条件下，用乙醇：水（40,60 v/v）溶剂超声辅助提取生物活性化合物的影响。利用剩余生物质经碱双氧水预处理和机械均质得到纤维素纤维悬浮液。最小粒子(<；188 μm)显著增强抗氧化活性（6.5 mg没食子酸当量/g dw， IC50, 0.7 mg/mL）。x射线衍射证实CF结晶度降低，116 μm颗粒结晶度指数最高（61 %）。红外光谱鉴定了提取物中酚类、羧酸和甜菜素化合物的存在，并证实了非纤维素成分的去除。形貌分析表明，最小颗粒的CF网络直径约为180 nm。热分析表明，CF的热分解发生在350 °C，高于生果皮（300 °C），证实了热稳定性的提高。

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Maximum valorization of red prickly pear peels through green extraction techniques of bioactive compounds and cellulose microfibers

This study evaluated the effect of particle size (375–116 μm) on the chemical composition of red prickly pear (Opuntia ficus-indica) peels, as well as on the ultrasound-assisted extraction of bioactive compounds using an ethanol:water (40,60 v/v) solvent at 30 °C. Residual biomass was used to obtain cellulose fiber (CF) suspensions via alkali hydrogen peroxide pretreatment and mechanical homogenization. Smallest particle (< 188 μm) significantly enhanced antioxidant activity (6.5 mg of gallic acid equivalents/g dw, IC₅₀, 0.7 mg/mL). X-ray diffraction confirmed reduced crystallinity of CF, with the highest crystallinity index (61 %) in particles 116 μm. Infrared spectroscopy identified the presence of phenolic, carboxylic acid, and betalain compounds in the extract and confirmed the removal of non-cellulosic components. Morphology analysis showed network of CF with diameters around 180 nm for the smallest particles. Thermal analysis indicated that the thermal decomposition of CF occurs at 350 °C, higher than raw peel (300 °C), confirming improved thermal stability.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.