Antioxidant properties of a thermoultrasonicated cactus pear [Opuntia ficus indica (L.) Mill, (Cactaceae)] blend juice in comparison with traditional thermal processing

Abstract

Functional beverages market requires conservation methods where bioactive compounds could persist for their bioavailability. The aim
of this work was determined the extractwion yield, antioxidant capacity and bioavailability of a cactus pear (Opuntia ficus-indica) juice
blended using different solvent to extraction after pasteurization (PAST) or thermoultrasonication (TUS) treatment. The best properties
were exhibited by TUS juice, showing 575.8 ± 11.1 mg GAE·L-1 for total phenolic, and 392.78 ± 4.1 mg betanain E·L-1 for pigment
content. Which resulted in a greater antioxidant activity bioavailable (87% DPPH; 38% ABTS). The highest antioxidant activity was found
in the TUS methanolic extraction, exhibiting higher bioaccessibility than the juice (78% ABTS; 179% DPPH). It can be concluded that
thermoultrasonication and methanolic extraction of a cactus pear juice blend allows a greater antioxidant compounds to be bioavailable