{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,13]],"date-time":"2026-04-13T07:13:54Z","timestamp":1776064434954,"version":"3.50.1"},"reference-count":47,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2025,8,22]],"date-time":"2025-08-22T00:00:00Z","timestamp":1755820800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"MCIN\/AEI\/10.13039\/501100011033","award":["PID2020-118300RB-C21"],"award-info":[{"award-number":["PID2020-118300RB-C21"]}]},{"name":"MCIN\/AEI\/10.13039\/501100011033","award":["PID2020-118300RB-C22"],"award-info":[{"award-number":["PID2020-118300RB-C22"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Opuntia stricta var. dillenii (OPD) fruits are rich in betalains and phenolic compounds, which are recognized for their potential health-promoting properties. This study focuses on the optimization of pulsed electric field (PEF)-assisted solid\u2013liquid green extraction (SLE) from OPD whole fruit, using response surface methodology (RSM) experimental design to obtain green extracts rich in bioactive compounds. The optimal PEF pre-treatment conditions (electric field strength and energy input) were determined based on the cell disintegration index (Zp), followed by optimizing SLE conditions (temperature, time, and ethanol content). High-performance liquid chromatography (HPLC-DAD-ESI-Qtof) was used to characterize the individual bioactive compound profile of the obtained OPD green extracts. Results showed that optimal PEF pre-treatment conditions were at 10.5 kJ\/kg and 5 kV\/cm, followed by SLE at 35 \u00b0C for 165 min, using water as the solvent. Conventional optimal SLE conducted at 45 \u00b0C, 8% ethanol, and 128 min was applied as the control process. The combined PEF-assisted SLE process enhanced total betalain and phenolic compound yields by 61% and 135%, respectively. Antioxidant activities (DPPH by 145%, FRAP by 28%) and anti-inflammatory potential (hyaluronidase inhibition by 19%) were also significantly improved. This study underscores the potential use of a PEF pre-treatment to improve obtaining green extracts rich in bioactive compounds with high biological activities from OPD whole fruits, using water as a solvent.<\/jats:p>","DOI":"10.3390\/foods14172934","type":"journal-article","created":{"date-parts":[[2025,8,22]],"date-time":"2025-08-22T13:47:49Z","timestamp":1755870469000},"page":"2934","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Pulsed Electric Field-Assisted \u201cGreen\u201d Extraction of Betalains and Phenolic Compounds from Opuntia stricta var. dillenii Prickly Pears: Process Optimization and Biological Activity of Green Extracts"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7443-7529","authenticated-orcid":false,"given":"Iv\u00e1n","family":"G\u00f3mez-L\u00f3pez","sequence":"first","affiliation":[{"name":"Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicol\u00e1s Cabrera 9, 28049 Madrid, Spain"},{"name":"Nutrition and Obesity Group, Department of Nutrition and Food Science, Faculty of Pharmacy, University of the Basque Country (UPV\/EHU), Lucio Lascaray Research Center, 01006 Vitoria-Gasteiz, Spain"},{"name":"CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III (ISCIII), 01006 Vitoria-Gasteiz, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8879-8851","authenticated-orcid":false,"given":"Annachiara","family":"Pirozzi","sequence":"additional","affiliation":[{"name":"Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0254-8307","authenticated-orcid":false,"given":"Serena","family":"Carpentieri","sequence":"additional","affiliation":[{"name":"Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0210-6549","authenticated-orcid":false,"given":"Mar\u00eda P.","family":"Portillo","sequence":"additional","affiliation":[{"name":"Nutrition and Obesity Group, Department of Nutrition and Food Science, Faculty of Pharmacy, University of the Basque Country (UPV\/EHU), Lucio Lascaray Research Center, 01006 Vitoria-Gasteiz, Spain"},{"name":"CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III (ISCIII), 01006 Vitoria-Gasteiz, Spain"},{"name":"BIOARABA Institute of Health, 01006 Vitoria-Gasteiz, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4370-2769","authenticated-orcid":false,"given":"Gianpiero","family":"Pataro","sequence":"additional","affiliation":[{"name":"Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Giovanna","family":"Ferrari","sequence":"additional","affiliation":[{"name":"Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy"},{"name":"ProdAl Scarl\u2013University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8342-4532","authenticated-orcid":false,"given":"M. Pilar","family":"Cano","sequence":"additional","affiliation":[{"name":"Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicol\u00e1s Cabrera 9, 28049 Madrid, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1016\/j.foodres.2017.09.007","article-title":"Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit","volume":"101","author":"Betancourt","year":"2017","journal-title":"Food Res. 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