ArticleFoods (Basel, Switzerland)2022
Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Cheesecake Customized Using Juice and By-Products from Prickly Pears: A Case Study of Recycling and Environmental Impact Evaluation.Foods (Basel, Switzerland) · 2025Article
- The Optimization of the Dehydration Temperature of Peels from Prickly Pears.Foods (Basel, Switzerland) · 2025Article
- Quality Preservation and Shelf-Life Extension of Prickly Pear (Foods (Basel, Switzerland) · 2025Article
- Introduction to the Special Issue "Scientific Breakthroughs to Fruit and Vegetable By-Product Valorization in the Food Sector".Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the current study, prickly pear peel was advantageously recycled to preserve fruit quality. Specifically, the investigated by-products were transformed into powder and then loaded into an alginate-based solution to be applied as coating to peeled prickly pears, to give an example of sustainable minimally processed fruit. For comparison, uncoated fruit, and coated prickly pears without any powder were also prepared. During storage at refrigerated temperature, coated and uncoated samples were tested for weight loss, microbial and fungal proliferation, as well as for sensory quality acceptance. The results were interesting because great differences were found between coated and uncoated fruit, in that coating the fruit delayed weight loss and spoilage, compared to uncoated fruit. Between the simple coating and the coating with peel powder, slight differences were recorded in favor of the peel-enriched coating. In fact, it allowed the promotion of better fruit preservation, and sensory quality. Therefore, prickly pear peels, that represent abundant by-products during prickly pear processing, could be advantageously recycled to preserve fruit quality.
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Registered trials
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