Tunisian Opuntia ficus-indica fruit peels: biochemical and microbiological characterization and possible applications

Souhir Bouazizi; Giuseppe Montevecchi; Francesca Masino; Andrea Antonelli; Moktar Hamdi

doi:10.35219/foodtechnology.2022.1.06

Souhir Bouazizi Laboratory of Microbial Ecology and Technology (LETMi), Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Centre Urbain Nord, 2 boulevard de la Terre, B.P.676, 1080 Tunis, Tunisia; Superior School of Food Industry at Tunis, 58, street Alain Savary, 1003 Tunis, Tunisia https://orcid.org/0000-0002-7461-7287
Giuseppe Montevecchi Department of Life Sciences (Agri-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1, Reggio Emilia, 42124, Italy https://orcid.org/0000-0002-2483-7134
Francesca Masino Department of Life Sciences (Agri-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1, Reggio Emilia, 42124, Italy https://orcid.org/0000-0002-1206-7267
Andrea Antonelli Department of Life Sciences (Agri-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1, Reggio Emilia, 42124, Italy https://orcid.org/0000-0002-1288-3184
Moktar Hamdi Laboratory of Microbial Ecology and Technology (LETMi), Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Centre Urbain Nord, 2 boulevard de la Terre, B.P.676, 1080 Tunis, Tunisia https://orcid.org/0000-0002-9393-7972

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Résumé

In Tunisia, the number of prickly pear seed oil companies is currently increasing. However, a large amount of prickly pear fruit by-products is discarded. Proper utilization of these by-products, in particular fruit peels, could lead to the obtaining of a new important source of nutraceutical compounds. This investigation was aimed at conducting a phytochemical screening and assessing the antibacterial properties of prickly pear peels cultivar ‘orange’. These samples were analyzed fresh and oven-dried at 45 °C to develop concepts for applications in the food industry as potential sources of fibers and antimicrobial “green” additives. The proximate compositions of both prickly pear peels were determined along with total phenolic compounds, carotenoids, and antioxidant activity. Free phenolic compounds were determined using liquid chromatography coupled with mass spectrometry. Furthermore, the antibacterial effectiveness of the prickly pear peel extracts was tested against selected foodborne pathogens. The highest concentrations of dietary fiber (22.7 g/100 g d.m.) and carotenoids 10.90 mg/100 g d.m. were observed in oven-dried prickly pear peels, which also showed the highest inhibition of the DPPH radicals. The antibacterial activities showed a relevant growth inhibition against Bacillus cereus and a partial inhibition against Staphylococcus aureus. Prickly pear peel is a neglected nutritional and antibacterial source that should be widely valued as food additive.

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