Effects of microfiltration and ultrafiltration on the physicochemical and antioxidant related properties of juice from red prickly pear (Opuntia ficus-indica)

Abstract

The fruits of Opuntia ficus-indica have antioxidant, anticancer, and anti-inflammatory components. The aim of this study was to evaluate the effects of microfiltration and ultrafiltration on the physicochemical and antioxidant properties of red prickly pear juice (Opuntia ficus-indica). A completely randomized design with five treatments was used to examine the properties of clarified juice, microfiltered juice, juice retained following microfiltration, ultrafiltered juice, and juice retained following ultrafiltration. Physicochemical variables pH and dissolved solids, colorimetry, total and reducing sugar content, antioxidant activity, phenolic and betalain content were measured. Microfiltration and ultrafiltration improved (P < 0.05) color and betaxanthin content, while decreasing (P < 0.05) the total and reducing sugars content, pH, dissolved solids. Total sugars, phenolic compounds, and betacyanins decreased (P < 0.05) for juice retained following microfiltration. Filtered juice exhibited better (P < 0.05) antioxidant activity than retained juice. Microfiltration, as compared to ultrafiltration, improved the physicochemical and antioxidant related properties of microfiltered and retained red prickly pear juice.