A comprehensive review of the nutritional, functional, and technological potential of prickly pear (Opuntia ficus-indica) in food processing
Main Article Content
Keywords
Opuntia ficus-indica; bioactive compound; polyphenol; betalain, antioxidant capacity; antimicrobial activity
Abstract
The exotic fruit Opunia ficus-indica, commonly known as prickly pear, is an underused raw material with potentially health-promoting properties. Recent research has revealed the presence of oleic acid and linoleic acid at levels that exceed 50% of the total fatty acids. A valuable amino acid profile was also found, with glutamic acid and arginine as the main compounds in the seed of the fruit. This good nutritional profile, complemented by high levels of vitamin C and abundant fiber content, make this fruit a suggestive biomaterial for industrial development purposes. Other functional compounds reported in prickly pear and with highly applicable uses are phenolic acids and betalain pigments (betacyanin and betaxanthin), which provide violet-red and yellow-orange colors to its peel and pulp, respectively. The presence of these bioactive compounds in prickly pear has led to the development of different novel food formulations with potential biological properties. However, there is still a huge margin for improving the design and production of foods using this fruit. Thus, the focus is its valorization as a highly nutritious fruit and on the use of processing of by-products as bioactive ingredients, moving toward a circular economy model.
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