{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,11]],"date-time":"2026-03-11T12:16:17Z","timestamp":1773231377081,"version":"3.50.1"},"reference-count":25,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2021,3,9]],"date-time":"2021-03-09T00:00:00Z","timestamp":1615248000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UID\/Multi\/50016\/2019; FCT UIDB\/50006\/2020; UIDB\/04469\/2020; 01-0145-FEDER-000004; SFRH\/BD\/111884\/2015"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019; FCT UIDB\/50006\/2020; UIDB\/04469\/2020; 01-0145-FEDER-000004; SFRH\/BD\/111884\/2015"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Phenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250\/500 MPa; 40\/70 \u00b0C; ethanol concentration 30\/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70 \u00b0C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP\/OH.<\/jats:p>","DOI":"10.3390\/foods10030570","type":"journal-article","created":{"date-parts":[[2021,3,9]],"date-time":"2021-03-09T12:08:01Z","timestamp":1615291681000},"page":"570","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":29,"title":["Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity"],"prefix":"10.3390","volume":"10","author":[{"given":"Elisabete M. C.","family":"Alexandre","sequence":"first","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, Campus Universit\u00e1rio de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal"},{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Arquiteto Lob\u00e3o Vital 172, 4200-374 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6542-175X","authenticated-orcid":false,"given":"Marta C.","family":"Coelho","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Arquiteto Lob\u00e3o Vital 172, 4200-374 Porto, Portugal"},{"name":"CEB\u2014Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8759-4336","authenticated-orcid":false,"given":"Kardelen","family":"Ozcan","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Arquiteto Lob\u00e3o Vital 172, 4200-374 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5742-706X","authenticated-orcid":false,"given":"Carlos A.","family":"Pinto","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, Campus Universit\u00e1rio de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4918-3704","authenticated-orcid":false,"given":"Jos\u00e9 A.","family":"Teixeira","sequence":"additional","affiliation":[{"name":"CEB\u2014Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5536-6056","authenticated-orcid":false,"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, Campus Universit\u00e1rio de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"given":"Manuela","family":"Pintado","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Arquiteto Lob\u00e3o Vital 172, 4200-374 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,3,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Kahramanoglu, I. (2017). Cauterizer technology increases cactus pear shelf life. Postharvest Handling, InTechOpen.","DOI":"10.5772\/66538"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"368","DOI":"10.1007\/s11947-017-2017-x","article-title":"Physical and antioxidant characterization of edible films added with red prickly pear (opuntia ficus-indica L.) cv. San mart\u00edn peel and\/or its aqueous extracts","volume":"11","year":"2018","journal-title":"Food Bioproc. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"190","DOI":"10.1007\/s12393-016-9154-2","article-title":"Comparison of emerging technologies to extract high-added value compounds from fruit residues: Pressure- and electro-based technologies","volume":"9","author":"Alexandre","year":"2017","journal-title":"Food Eng. Rev."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"837","DOI":"10.1080\/10408398.2011.561380","article-title":"High-pressure processing as emergent technology for the extraction of bioactive ingredients from plant materials","volume":"53","author":"Jun","year":"2013","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1016\/j.tifs.2013.07.001","article-title":"Advances in the extraction of natural ingredients by high pressure extraction technology","volume":"33","author":"Huang","year":"2013","journal-title":"Trends Food Sci. Technol."},{"key":"ref_6","first-page":"679","article-title":"A review on ohmic heating technology: Principle, applications and scope","volume":"11","author":"Kumar","year":"2018","journal-title":"Int. J. Agric. Environ. Biotechnol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"3243","DOI":"10.1016\/j.matpr.2020.04.726","article-title":"Drying impact on physicochemical and biochemical criteria of prickly pear fruit peels of three varieties of opuntia spp.","volume":"27","author":"Ettalibi","year":"2020","journal-title":"Mater. Today Proc."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"12075","DOI":"10.1021\/jf503913t","article-title":"Impact of ph on the phytochemical profile of pasteurized peach pur\u00e9e during storage","volume":"62","author":"Oliveira","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2014\/470214","article-title":"A study on the quality and identity of brazilian pampa biome honey: Evidences for its beneficial effects against oxidative stress and hyperglycemia","volume":"2014","author":"Cruz","year":"2014","journal-title":"Int. J. Food Sci."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/j.foodchem.2007.05.086","article-title":"The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan","volume":"106","author":"Wang","year":"2008","journal-title":"Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"1231","DOI":"10.1016\/S0891-5849(98)00315-3","article-title":"Antioxidant activity applying an improved ABTS radical cation decolorization assay","volume":"26","author":"Re","year":"1999","journal-title":"Free Radic. Biol. Med."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1016\/j.fpsl.2016.10.004","article-title":"Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications","volume":"10","author":"Alexandre","year":"2016","journal-title":"Food Packag. Shelf Life"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1021\/jf0305231","article-title":"Extending applicability of the oxygen radical absorbance capacity (orac\u2212fluorescein) assay","volume":"52","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.foodchem.2017.04.075","article-title":"DNA agarose gel electrophoresis for antioxidant analysis: Development of a quantitative approach for phenolic extracts","volume":"233","author":"Silva","year":"2017","journal-title":"Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1016\/j.foodres.2018.08.044","article-title":"Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction","volume":"115","author":"Alexandre","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"922","DOI":"10.1016\/j.fm.2008.05.003","article-title":"Antimicrobial effects of chitosans and chitooligosaccharides, upon staphylococcus aureus and escherichia coli, in food model systems","volume":"25","author":"Fernandes","year":"2008","journal-title":"Food Microbiol."},{"key":"ref_17","first-page":"732","article-title":"The estimation of the bactericidal power of the blood","volume":"38","author":"Miles","year":"1938","journal-title":"J. Hyg."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1080\/08957959.2017.1347925","article-title":"Optimization of high pressure bioactive compounds extraction from pansies (viola\u2009\u00d7\u2009wittrockiana) by response surface methodology","volume":"37","author":"Fernandes","year":"2017","journal-title":"High Press. Res."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1225","DOI":"10.1111\/ijfs.14075","article-title":"Bioactive compounds, pigments, antioxidant activity and antimicrobial activity of yellow prickly pear peels","volume":"54","author":"Castro","year":"2019","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"329","DOI":"10.1016\/j.fbp.2019.08.005","article-title":"Extraction of tomato by-products\u2019 bioactive compounds using ohmic technology","volume":"117","author":"Coelho","year":"2019","journal-title":"Food Bioprod. Process."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"110207","DOI":"10.1016\/j.lwt.2020.110207","article-title":"Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing","volume":"134","author":"Rinaldi","year":"2020","journal-title":"LWT"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"513","DOI":"10.1016\/j.fitote.2011.01.018","article-title":"Antioxidant and prooxidant properties of flavonoids","volume":"82","year":"2011","journal-title":"Fitoterapia"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1016\/j.ifset.2019.04.002","article-title":"Enhancement of anti-inflammatory and antioxidant activities of prickly pear fruits by high hydrostatic pressure: A chemical and microstructural approach","volume":"54","author":"Cano","year":"2019","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/j.foodcont.2017.05.038","article-title":"Occurrence and diversity of bacillus cereus and moulds in spices and herbs","volume":"83","author":"Fogele","year":"2018","journal-title":"Food Control"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2015\/284071","article-title":"Total phenolic, flavonoid, tomatine, and tomatidine contents and antioxidant and antimicrobial activities of extracts of tomato plant","volume":"2015","year":"2015","journal-title":"Int. J. Anal. Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/10\/3\/570\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T05:35:28Z","timestamp":1760160928000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/10\/3\/570"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,3,9]]},"references-count":25,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2021,3]]}},"alternative-id":["foods10030570"],"URL":"https:\/\/doi.org\/10.3390\/foods10030570","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,3,9]]}}}