Applications and Pharmacological Properties of Cactus Pear (Opuntia spp.) Peel: A Review

Nowadays, there is a growing interest in the exploitation of by-products from fruits and vegetables, generated from industrial processing or human feeding. Residues of popularly consumed fruits such as orange, lemon, banana, pomegranate, among others, have been widely described and studied; however, cactus pear (Opuntia spp.) residues, as a locally consumed product, have been forgotten. The whole fruit can be divided into the edible portion (pulp) and the non-edible portion (seeds and peel). Several studies mainly focus on the characteristics of the edible portion or in the whole fruit, ignoring by-products such as peels, which are rich in compounds such as phenols, flavonoids and dietary fiber; they have also been proposed as an alternative source of lipids, carbohydrates and natural colorants. Some uses of the peel have been reported as a food additives, food supplements, as a source of pectins and for wastewater treatment; however, there have not been any deep investigations of the characteristics and potential uses of the cactus pear peel (CPP). The aim of the present paper is to provide an overview of the current research on CPP. CPP has many bio-active compounds that may provide health benefits and may also be useful in pharmaceutical, food and manufacturing industries; however, greater research is needed in order to gain thorough knowledge of the possibilities of this by-product

Capacidad antioxidante y propiedad funcional de la fibra de cáscara de tuna púrpura (opuntia ficus-indica) ultrasonicada para el desarrollo de una gelatina.

México es el principal productor de tuna a nivel mundial, sin embargo, su porción comestible es de tan sólo el 35 al 55%, generando una gran cantidad de desechos como las semillas y la cáscara, esta última puede aprovecharse para extraer fibra y antioxidantes, aplicando ultrasonido. El objetivo de este estudio fue optimizar el proceso de extracción acuosa por ultrasonido de la cáscara de tuna púrpura (Opuntia ficus-indica), utilizando metodología de superficie de respuesta y la caracterización de las propiedades funcionales y antioxidantes del residuo de la extracción, para su utilización como aditivo nutricional en gelatina. Las cáscaras fueron congeladas, liofilizadas, molidas y tamizadas; se aplicó ultrasonido en el homogeneizado disuelto en agua en una proporción del 4% (p/v), a una temperatura de 25°C en condiciones de 70-80% de amplitud y tiempo de 3 a 13 minutos; posteriormente se centrifugó y se evaluó en el sedimento la capacidad de retención de agua (CRA) y lípidos (CRL), y en el sobrenadante las propiedades antioxidantes

Opuntia ficus-indica L. Mill Residues—Properties and Application Possibilities in Food Supplements

Recently, industry has been focusing on the development of new products made from food by-products in order to reduce and take advantage of food wastes. The objective of this study was to evaluate tablet formulations developed by mixing two commercial excipients, microcrystalline cellulose (M) and α-lactose-monohydrate (L), added with powder from residues (mesocarp and pericarp) of green and red (G and R) cactus pear fruit (Opuntia ficus-indica L. Mill), having the following formulations: green with microcrystalline cellulose (GM), green with lactose (GL), red with microcrystalline cellulose (RM), and red with lactose (RL). The results showed lower disintegration times for the tablets with microcrystalline cellulose. The fiber functional properties presented good values for lipid and water holding capacity. There was a higher total phenolic content (TPC) in formulations with green cactus pear residue powder with microcrystalline cellulose and lactose (GM and GL, respectively), but the DPPH and ferric reducing/antioxidant power (FRAP) values were higher in the formulations with red cactus pear residues (RM and RL), while ABTS values were similar among all formulations. In conclusion, tablets made from Opuntia residues are proposed as a product of interest for the food supplement industry because of the good quality parameters and the functional and antioxidant properties that they provide

Applications and Pharmacological Properties of Cactus Pear (<i>Opuntia</i> spp.) Peel: A Review

Nowadays, there is a growing interest in the exploitation of by-products from fruits and vegetables, generated from industrial processing or human feeding. Residues of popularly consumed fruits such as orange, lemon, banana, pomegranate, among others, have been widely described and studied; however, cactus pear (Opuntia spp.) residues, as a locally consumed product, have been forgotten. The whole fruit can be divided into the edible portion (pulp) and the non-edible portion (seeds and peel). Several studies mainly focus on the characteristics of the edible portion or in the whole fruit, ignoring by-products such as peels, which are rich in compounds such as phenols, flavonoids and dietary fiber; they have also been proposed as an alternative source of lipids, carbohydrates and natural colorants. Some uses of the peel have been reported as a food additives, food supplements, as a source of pectins and for wastewater treatment; however, there have not been any deep investigations of the characteristics and potential uses of the cactus pear peel (CPP). The aim of the present paper is to provide an overview of the current research on CPP. CPP has many bio-active compounds that may provide health benefits and may also be useful in pharmaceutical, food and manufacturing industries; however, greater research is needed in order to gain thorough knowledge of the possibilities of this by-product