Abstract：
This study endeavoured to capitalize on prickly pear by-products for the optimization of molasses formulation, targeting elevated antioxidant capacities and superior sugar contents. Through robust statistical modelling, the optimal cooking parameters-temperature (70-80 °C) and duration (60-90 min)-were determined, guided by responses of antioxidant activity and Brix value. A D-Optimal mixture design further delineated the ideal proportions of molasses components (pulp, peel, and seeds). Characterization revealed that peel harboured the highest concentrations of total polyphenols (396.41 mg GAE/100g FW) and flavonoids (234.26 mg CE/100g FW), emphasizing its antioxidant potential (DPPH inhibition IC50: 12.72 µg/ml). The optimal cooking conditions were established at 78.35 °C for 79.70 min, with predictive equations guiding ingredient proportions (0.265 g pulp, 0.710 g peel, 0.025 g seed). Intriguingly, while peel inclusion enhanced total sugar content and antioxidant activity, seed incorporation exerted a contrasting effect by reducing total sugar content and limiting antioxidant activity.
摘要：
本研究试图利用刺梨副产品来优化糖蜜的配方，靶向提高的抗氧化能力和优异的糖含量。通过稳健的统计建模，确定了最佳烹饪参数-温度（70-80°C）和持续时间（60-90分钟），以抗氧化活性和白利糖度值的反应为指导。D-最佳混合物设计进一步描绘了糖蜜成分的理想比例(纸浆，果皮,和种子）。表征表明，果皮中含有最高浓度的总多酚（396.41mgGAE/100gFW）和类黄酮（234.26mgCE/100gFW），强调其抗氧化潜力（DPPH抑制IC50：12.72µg/ml）。在78.35°C下建立了最佳烹饪条件79.70分钟，具有预测方程指导成分比例(0.265克纸浆，0.710g果皮，0.025g种子)。有趣的是，果皮包合提高了总糖含量和抗氧化活性，种子掺入通过降低总糖含量和限制抗氧化活性而产生对比作用。
