<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-3380</journal-id>
<journal-title><![CDATA[Revista bio ciencias]]></journal-title>
<abbrev-journal-title><![CDATA[Revista bio ciencias]]></abbrev-journal-title>
<issn>2007-3380</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Nayarit]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-33802023000100424</article-id>
<article-id pub-id-type="doi">10.15741/revbio.10.e1476</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto del mucílago del pericarpio de tuna (Opuntia robusta Wendl. var. robusta) en el secado por aspersión de jugo de tuna]]></article-title>
<article-title xml:lang="en"><![CDATA[The effect of prickly pear pericarp mucilage (Opuntia robusta Wendl. var. robusta) on spray drying of prickly pear juice]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Márquez Lemus]]></surname>
<given-names><![CDATA[Mario]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cano Sampedro]]></surname>
<given-names><![CDATA[Edén]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alamilla Beltrán]]></surname>
<given-names><![CDATA[Liliana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mora Escobedo]]></surname>
<given-names><![CDATA[Rosalva]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Politécnico Nacional Escuela Nacional de Ciencias Biológicas Unidad Profesional &#8220;Adolfo López Mateos&#8221;]]></institution>
<addr-line><![CDATA[Ciudad de México ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Politécnico Nacional Unidad Profesional Interdisciplinaria de Ingeniería ]]></institution>
<addr-line><![CDATA[Tlaxcala ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>10</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-33802023000100424&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-33802023000100424&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-33802023000100424&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN México es el principal productor de tuna a nivel mundial con más de 250 mil toneladas al año. La tuna se comercializa en fresco, descartándose el pericarpio, que representa aproximadamente el 50 % del fruto. Aprovechamos el pericarpio de la tuna para extraer el mucílago. Este se mezcló con maltodextrina en 4 proporciones (P1, 50 %; P2, 33,3 %; P3, 25 % y P4, 20 %) y se usó para secar por aspersión jugo tuna (Opuntia robusta Wendl. var. robusta). Los polvos de jugo de tuna se caracterizaron por calorimetría diferencial de barrido, microscopía electrónica de barrido, microscopía de fuerza atómica, microscopía confocal de barrido láser, capacidad antioxidante, contenido de betalaína y color. La adición de mucílago disminuyó el rendimiento y la temperatura de transición vítrea; aumentó la humedad, la actividad del agua y la capacidad antioxidante de los polvos obtenidos por secado por aspersión. Sin embargo, P3 es un polvo con baja humedad y actividad de agua, superficie lisa, tamaño de partícula pequeño y color violeta intenso. Este polvo tiene potencial para ser aplicado en la industria alimentaria. Además, ofrece una alternativa a la comercialización del jugo de tuna.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Mexico is the main producer of prickly pear worldwide with more than 250 thousand tons per year. The prickly pear is marketed fresh, discarding the pericarp, which represents approximately 50 % of the fruit. We take advantage of the pericarp of the prickly pear to extract the mucilage. This was mixed with maltodextrin in 4 proportions (P1, 50%; P2, 33.3 %; P3, 25 %, and P4, 20 %) and was used to spray dry prickly pear juice (Opuntia robusta Wendl. var. robusta). Prickly pear juice powders were characterized by differential scanning calorimetry, scanning electron microscopy, atomic force microscopy, laser scanning confocal microscopy, antioxidant capacity, betalain content, and color. The addition of mucilage decreased the yield and the glass transition temperature; increased the moisture, the water activity, and the antioxidant capacity of the powders obtained by spray drying. However, P3 is a powder with low moisture and water activity, smooth surface, small particle size, and deep violet color. This powder has the potential to be applied in the food industry. In addition, it offers an alternative to the marketing of tuna juice.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Prickly pear]]></kwd>
<kwd lng="en"><![CDATA[mucilage]]></kwd>
<kwd lng="en"><![CDATA[spray-dried]]></kwd>
<kwd lng="en"><![CDATA[powder and prickly pear pericarp.]]></kwd>
<kwd lng="es"><![CDATA[Tuna]]></kwd>
<kwd lng="es"><![CDATA[mucílago]]></kwd>
<kwd lng="es"><![CDATA[secado por aspersión]]></kwd>
<kwd lng="es"><![CDATA[polvo y pericarpio de tuna.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Acosta-Domínguez]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández-Sánchez]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-López]]></surname>
<given-names><![CDATA[G. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Alamilla-Beltrán]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Azuara]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Modification of the soy protein isolate surface at nanometric scale and its effect on physicochemical properties]]></article-title>
<source><![CDATA[Journal of Food Engineering]]></source>
<year>2016</year>
<volume>168</volume>
<page-range>105-12</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Amaya-Cruz]]></surname>
<given-names><![CDATA[D. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez-Ramírez]]></surname>
<given-names><![CDATA[I. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Delgado-García]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Mondragón-Jacobo]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Dector-Espinoza]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Reynoso-Camacho]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[n integral profile of bioactive compounds and functional properties of prickly pear (Opuntia ficus indica L.) peel with different tonalities.]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2019</year>
<volume>278</volume>
<page-range>568-78</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bhandari]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Nidhi]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[schuck]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<source><![CDATA[Handbook of Food Powders: Processes and Properties.]]></source>
<year>2013</year>
<publisher-name><![CDATA[Woodhead Publishing]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Brands]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Schein]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Castro-Ochoa]]></surname>
<given-names><![CDATA[K. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Galinski]]></surname>
<given-names><![CDATA[E. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Hydroxyl radical scavenging of the compatible solute ectoine generates two N-acetimides.]]></article-title>
<source><![CDATA[Archives of Biochemistry and Biophysics]]></source>
<year>2019</year>
<volume>674</volume>
</nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cakmak]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Ilyasoglu-Buyukkestelli]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Sogut]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Ozyurt]]></surname>
<given-names><![CDATA[V. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Gumus-Bonacina]]></surname>
<given-names><![CDATA[C. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Simsek]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits]]></article-title>
<source><![CDATA[Food Hydrocolloids for Health]]></source>
<year>2023</year>
<volume>3</volume>
</nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Can Karaca]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Guzel]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[Ak]]></surname>
<given-names><![CDATA[M. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate.]]></article-title>
<source><![CDATA[Journal of the Science of Food and Agriculture]]></source>
<year>2016</year>
<volume>96</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>449-55</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Castellanos-Santiago]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Yahia]]></surname>
<given-names><![CDATA[E. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Identification and quantification of betalains from the fruits of 10 mexican prickly pear cultivars by high-performance liquid chromatography and electrospray ionization mass spectrometry.]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2008</year>
<volume>56</volume>
<numero>14</numero>
<issue>14</issue>
<page-range>5758-64</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Coria-Cayupán]]></surname>
<given-names><![CDATA[Y. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Ochoa]]></surname>
<given-names><![CDATA[M. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Nazareno]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Health-promoting substances and antioxidant properties of Opuntia sp. fruits. Changes in bioactive-compound contents during ripening process.]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2011</year>
<volume>126</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>514-9</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Daniloski]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[D'Cunha]]></surname>
<given-names><![CDATA[N.M.]]></given-names>
</name>
<name>
<surname><![CDATA[Speer]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[McKune]]></surname>
<given-names><![CDATA[A.J.]]></given-names>
</name>
<name>
<surname><![CDATA[Alexopoulos]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Panagiotakos.]]></surname>
<given-names><![CDATA[D.B.]]></given-names>
</name>
<name>
<surname><![CDATA[Petkoska]]></surname>
<given-names><![CDATA[A.T.]]></given-names>
</name>
<name>
<surname><![CDATA[Naumovski]]></surname>
<given-names><![CDATA[N..]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Recent developments on Opuntia spp., their bioactive composition, nutritional values, and health effects.]]></article-title>
<source><![CDATA[Food Bioscience]]></source>
<year>2022</year>
<volume>47</volume>
</nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fazaeli]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Emam-Djomeh]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Kalbasi-Ashtari]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Omid]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice.]]></article-title>
<source><![CDATA[International Journal Food Engineering]]></source>
<year>2012</year>
<volume>8</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-20</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fernández-Repetto]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez-Maqueo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[García-Cayuela]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Guajardo-Flores]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Cano]]></surname>
<given-names><![CDATA[M. P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Analysis of hydrocolloid excipients for controlled delivery of high-value microencapsulated prickly pear extracts]]></article-title>
<source><![CDATA[Food Hydrocolloids for Health]]></source>
<year>2023</year>
<volume>3</volume>
</nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[García-Cayuela]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez-Maqueo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Guajardo]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Welti-Chanes]]></surname>
<given-names><![CDATA[J.J.]]></given-names>
</name>
<name>
<surname><![CDATA[Cano.]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Characterization and quantification of individual betalain and phenolic compounds in Mexican an Spanish prickly pear (Opuntia ficus-indica L. Mill) tissues. A comparative study.]]></article-title>
<source><![CDATA[Journal of Foods Composition and Analysis]]></source>
<year>2019</year>
</nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gheribi]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Habibi]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Khwaldia]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Prickly pear peels as a valuable resource of added-value polysaccharide: Study of structural, functional and film forming properties.]]></article-title>
<source><![CDATA[International Journal of Biological Macromolecules]]></source>
<year>2019</year>
<volume>126</volume>
<page-range>238-45</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gómez-Salazar]]></surname>
<given-names><![CDATA[J.A.]]></given-names>
</name>
<name>
<surname><![CDATA[Patlán-González]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Sosa-Morales]]></surname>
<given-names><![CDATA[M.E.]]></given-names>
</name>
<name>
<surname><![CDATA[Segovia-Hernandez]]></surname>
<given-names><![CDATA[J. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez-Ramírez]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramírez-Márquez]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Multi-objective optimization of sustainable red prickly pear (Opuntia streptacantha) peel drying and biocompounds extraction using a hybrid stochastic algorithm]]></article-title>
<source><![CDATA[Food and Bioproducts Processing]]></source>
<year>2022</year>
<volume>132</volume>
<page-range>155-66</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Habibi]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Mahrouz]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Marais]]></surname>
<given-names><![CDATA[M. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Vignon]]></surname>
<given-names><![CDATA[M. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[An arabinogalactan from the skin of Opuntia ficus-indica prickly pear fruits.]]></article-title>
<source><![CDATA[Carbohydrate Research]]></source>
<year>2004</year>
<volume>339</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1201-5</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kurek]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Benbettaieb]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[&#352;&#269;etar]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Chaudy]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Elez-Garofuli&#263;]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Repaji&#263;]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Klepac]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Vali&#263;]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Debeaufort]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Gali&#263;]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Novel functional chitosan and pectin bio-based packaging films with encapsulated Opuntia-ficus indica waste.]]></article-title>
<source><![CDATA[Food Bioscience]]></source>
<year>2021</year>
<volume>41</volume>
</nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[León-Martínez]]></surname>
<given-names><![CDATA[F. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Méndez-Lagunas]]></surname>
<given-names><![CDATA[L. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez-Ramírez]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Spray drying of nopal mucilage (Opuntia ficus-indica): Effects on powder properties and characterization]]></article-title>
<source><![CDATA[Carbohydrate Polymers]]></source>
<year>2010</year>
<volume>81</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>864-70</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Medina-Torres]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[García-Cruz]]></surname>
<given-names><![CDATA[E. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Calderas]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[González Laredo]]></surname>
<given-names><![CDATA[R. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez-Olivares]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Gallegos-Infante]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Rocha-Guzmán]]></surname>
<given-names><![CDATA[N. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez-Ramírez]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microencapsulation by spray drying of gallic acid with nopal mucilage (Opuntia ficus indica).]]></article-title>
<source><![CDATA[LW-Food Science and Technology]]></source>
<year>2013</year>
<volume>50</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>642-50</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[O'Donoghue]]></surname>
<given-names><![CDATA[L.T.]]></given-names>
</name>
<name>
<surname><![CDATA[Haque]]></surname>
<given-names><![CDATA[M.K.]]></given-names>
</name>
<name>
<surname><![CDATA[Kennedy]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Laffir]]></surname>
<given-names><![CDATA[F.R.]]></given-names>
</name>
<name>
<surname><![CDATA[Hogan]]></surname>
<given-names><![CDATA[S. A. &amp; James A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of particle size on the physicochemical properties and stickiness of dairy powders.]]></article-title>
<source><![CDATA[International Dairy Journal]]></source>
<year>2019</year>
<volume>98</volume>
<page-range>54-63</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ortiz-Basurto]]></surname>
<given-names><![CDATA[R. I.]]></given-names>
</name>
<name>
<surname><![CDATA[Rubio-Ibarra]]></surname>
<given-names><![CDATA[M. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Ragazzo-Sanchez]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Beristain]]></surname>
<given-names><![CDATA[C. I.]]></given-names>
</name>
<name>
<surname><![CDATA[Jiménez-Fernández]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microencapsulation of Eugenia uniflora L. juice by spray drying using fructans with different degrees of polymerisation.]]></article-title>
<source><![CDATA[Carbohydrate Polymers]]></source>
<year>2017</year>
<volume>175</volume>
<page-range>603-9</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Otálora]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Carriazo]]></surname>
<given-names><![CDATA[J. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Iturriaga]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Nazareno]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Osorio]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents.]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2015</year>
<volume>187</volume>
<page-range>174-81</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pereyra-Castro]]></surname>
<given-names><![CDATA[S. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez-Pérez]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández-Sánchez]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Jiménez-Aparicio]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-López]]></surname>
<given-names><![CDATA[G. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Alamilla-Beltrán]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of composition and homogenization pressure of chia oil emulsions elaborated by microfluidization]]></article-title>
<source><![CDATA[Revista Mexicana de Ingeniera Quimica]]></source>
<year>2019</year>
<volume>18</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>69-81</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Porras-Saavedra]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Palacios-González]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Lartundo-Rojas]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Garibay-Febles]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Yáñez-Fernández]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández-Sánchez]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-López]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Alamilla-Beltrán]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microstructural properties and distribution of components in microparticles obtained by spray-drying.]]></article-title>
<source><![CDATA[Journal of Food Engineering]]></source>
<year>2015</year>
<volume>152</volume>
<page-range>105-12</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Roos]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Karel]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions.]]></article-title>
<source><![CDATA[Journal of Food Science]]></source>
<year>1991</year>
<volume>56</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1676-81</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sáenz]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Tapia]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Chávez]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Robert]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica).]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2009</year>
<volume>114</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>616-22</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sepúlveda]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Sáenz]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Aliaga]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Aceituno]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Extraction and characterization of mucilage in Opuntia spp.]]></article-title>
<source><![CDATA[Journal of Arid Environments]]></source>
<year>2007</year>
<volume>68</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>534-45</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Shishir]]></surname>
<given-names><![CDATA[M. R. I.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Trends of spray drying: A critical review on drying of fruit and vegetable juices.]]></article-title>
<source><![CDATA[Trends in Food Science and Technology]]></source>
<year>2017</year>
<volume>65</volume>
<page-range>49-67</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="">
<collab>Servicio. de información agroalimentaria y pesquera [SIAP]</collab>
<source><![CDATA[Avance de Siembras y Cosechas]]></source>
<year>2021</year>
</nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Solórzano]]></surname>
<given-names><![CDATA[A. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Martín]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Salazar]]></surname>
<given-names><![CDATA[S. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Sandoval]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Kirschbaum]]></surname>
<given-names><![CDATA[D. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Correlation between fruit color measurement and total soluble solids concentration in strawberry (Fragaria ananassa Duch.)]]></article-title>
<source><![CDATA[Revista Agronomia Noroeste Argentina]]></source>
<year>2015</year>
<volume>35</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>55-60</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Soto-Castro]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[León-Martínez]]></surname>
<given-names><![CDATA[F. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Santiago-García]]></surname>
<given-names><![CDATA[P. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Aragón-Lucero]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Antonio-Antonio]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Spray drying microencapsulation of betalain rich extracts from Escontria chiotilla and Stenocereus queretaroensis fruits using cactus mucilage.]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2019</year>
<volume>272</volume>
<page-range>715-22</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Stintzing]]></surname>
<given-names><![CDATA[F. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Herbach]]></surname>
<given-names><![CDATA[K. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Mosshammer]]></surname>
<given-names><![CDATA[M. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Carle]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Yi]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Sellappan]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Akoh]]></surname>
<given-names><![CDATA[C. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Bunch]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Felker]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones.]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2005</year>
<volume>53</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>442-51</page-range></nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tontul]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Topuz]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties]]></article-title>
<source><![CDATA[Trends in Food Science and Technology]]></source>
<year>2017</year>
<volume>63</volume>
<page-range>91-102</page-range></nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vignoni]]></surname>
<given-names><![CDATA[L. A.]]></given-names>
</name>
<name>
<surname><![CDATA[M.césari]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Forte]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Mirábile]]></surname>
<given-names><![CDATA[M. L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determinación de indice de color en ajo picado.]]></article-title>
<source><![CDATA[Información Tecnológica]]></source>
<year>2006</year>
<volume>17</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>63-7</page-range></nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vijayalakshmi]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Ruckmani]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Ferric reducing anti-oxidant power assay in plant extract.]]></article-title>
<source><![CDATA[Bangladesh Journal of Pharmacology]]></source>
<year>2016</year>
<volume>11</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>570-2</page-range></nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yousefi]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Emam-Djomeh]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Mousavi]]></surname>
<given-names><![CDATA[S. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.).]]></article-title>
<source><![CDATA[Journal of Food Science and Technology]]></source>
<year>2011</year>
<volume>48</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>677-84</page-range></nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zotarelli]]></surname>
<given-names><![CDATA[M. F.]]></given-names>
</name>
<name>
<surname><![CDATA[da Silva]]></surname>
<given-names><![CDATA[V. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Durigon]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Hubinger]]></surname>
<given-names><![CDATA[M. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Laurindo]]></surname>
<given-names><![CDATA[J. B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Production of mango powder by spray drying and cast-tape drying.]]></article-title>
<source><![CDATA[Powder Technology]]></source>
<year>2017</year>
<volume>305</volume>
<page-range>447-54</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
