{Reference Type}: Journal Article
{Title}: Optimizing prickly pear by-product valorization: formulating molasses with enhanced antioxidant capacities and sugar contents.
{Author}: Yazidi R;Yeddes W;Djebali K;Hammami M;Aidi-Wannes W;Ben Farhat M;Msaada K;Saidani Tounsi M;
{Journal}: Int J Environ Health Res
{Volume}: 0
{Issue}: 0
{Year}: 2024 Apr 4
{Factor}: 4.477
{DOI}: 10.1080/09603123.2024.2337831
{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.