Prickly Pear Research Articles

Studies on the Comparative Response of Fibers Obtained from the Pastazzo of Citrus bergamia and Cladodes of Opuntia ficus-indica on In Vitro Model of Neuroinflammation.

Adhering to a healthy diet has a protective effect on human health, including a decrease in inflammatory diseases due to consuming fiber. The purpose of this manuscript was to obtain and compare two extracts based on fiber (BF and IF-C), derived from two plants particularly present in the Mediterranean region: bergamot (Citrus bergamia) and prickly pear (Opuntia ficus-indica). The parts used by these plants have been the "pastazzo" for the bergamot and the cladodes for the prickly pear. In addition to in vitro evaluations, the antioxidant activity was also measured on human neurons under inflammatory conditions. Furthermore, the extracts of interest were examined for their effects on the cell cycle and the regulation of pro-apoptotic proteins, caspase 9 and 3, induced by LPS. The results indicated that both extracts had a protective effect against LPS-induced damage, with BF consistently exhibiting superior functionality compared to IF-C. Moreover, the extracts can reduce inflammation, which is a common process of disease. By exploring this avenue, studying the consumption of dietary fiber could enhance our understanding of its positive effects, but additional experiments are needed to confirm this.

Insights On The Tunisian Prickly Pear Molasses As A Potential Antifibrotic And Antioxidant Candidate Against Lung Fibrosis.

Idiopathic pulmonary fibrosis (IPF) is a chronic and progressive interstitial disease leading to pulmonary damage and respiratory failure. We aimed to investigate the effect of prickly pear molasses (PPM) on an experimental model of pulmonary fibrosis induced by bleomycin (BLM) in Wistar rat. Animals were divided into 5 groups: the control group (G1), the BLM group (G2) and three groups (G3, G4, G5) receiving a single intra-tracheal injection of BLM (4 mg/kg) and PPM (at 2, 4.5 and10 %) that was introduced into the diet one week before BLM injection and continued for 3 weeks. Our phytochemical results revealed significant polyphenol and flavonoid content. LCMS analysis revealed the presence of Sinapinic acid, t-ferulic acid, t-cinnamic acid, Caffeic acid, gallic acid and vallinic acid among others. Our histological study revealed significant decrease in collagen deposition in the groups of rats treated with 4.5% and 10% molasses compared to BLM group. Oxidative stress in pulmonary tissues was investigated using catalase (CAT), superoxide dismutase (SOD), and malondialdehyde (MDA) assays. Treatment with PPM normalized the disturbance in the level of these oxidative markers in G3,G4, G5 compared to G2. In conclusion, PPM exhibit antifibrotic and antioxidant activities in BLM model of lung fibrosis.

By-product of prickly pear juice industry: a novel ingredient to improve the physicochemical, texture and sensory properties of cake

By-product of prickly pear juice industry: a novel ingredient to improve the physicochemical, texture and sensory properties of cake

The Use of a Natural Polysaccharide Extracted from the Prickly Pear Cactus (Opuntia ficus indica) as an Additive for Textile Dyeing.

The art of dyeing fabrics is one of the oldest human activities. In order to improve the fastness properties of dyeing products, various additives are added to optimize the uniformity of fibers and surfaces and improve dye distribution. Unfortunately, these additives can be harmful and very often are not biodegradable. This article reports on the possibility of using a natural additive for dyeing textiles: a polysaccharide extracted from the prickly pear cactus (Opuntia ficus indica). One type of fabric was tested, silk, with different colors. Several samples were prepared and dyed for each color, adding the same additives but also a commercial chemical aid for one of them and the mucilage of Opuntia for another. The fastness of the applied dyes was evaluated by washing at different temperatures with a common liquid detergent. All samples were analyzed before and after washing with a colorimeter to evaluate the color changes. The results of the analyses reported and compared indicate the potential of prickly pear mucilage as an additive for dyeing silk, which is easily accessible, safe, and sustainable compared to other commonly used additives.

Real-time tracking of fish quality using a cellulose filter paper colorimetric indicator incorporated with prickly pear fruit betacyanins

In the present work, a freshness indicator was developed by immobilizing extracted betacyanins from prickly pear fruit (PFB) onto cellulose filter paper to visually determine fish spoilage. Various properties of the prepared indicator, including color stability, moisture uptake, sensivity to hydrogen sulfide (H2S) gas and pH changes, and chemical analysis were studied. The PFB-based indicator exhibited good color stability at various temperatures and times, with no significan color changes observed during storage at 25, 4, and −18 °C for 8 days. The moisture absorption of the indicator based on PFB was lower than that of cellulose paper, which is crucial for colorimetric indicators. Basic nitrogen and sulfur compounds are the main volatile compounds produced during fish spoilage. The results of the present study showed that both total volatile basic nitrogen (TVB-N) and H2S gas produced during fish spoilage contributed to the color changes of betacyanin-based colorimetric indicators. The prepared freshness indicators were pH-sensitive, with significant color changes due to TVB-N and H2S production during fish storage. A significant correlation was observed between fish quality (pH, TVB-N and total viable count) and the visible color changes of the indicators. The color of the designed indicator shifted from dark pink to pale pink/white during fish storage. These prepared freshness indicators were inexpensive, easy to use, and non-toxic, making them suitable for assessing the quality and shelf life of fish fillets.

Ultrasound-assisted extraction of betalain-rich bioactive compounds of prickly pear fruit: An optimization study

There is currently an increasing interest in obtaining bioactive components and natural pigments by novel extraction technologies. Betalains are plant-derived secondary metabolites with functional characteristics, suitable for use in food products. Conventional (CE) and ultrasound-assisted extraction (UAE) have been studied to extract betalain-rich bioactive compounds from prickly pear fruit (Opuntia ficus-indica L.). Box-Behnken design was used in response surface methodology to predict the optimal conditions for each parameter based on total betalain content (TBC), total phenolic content (TPC), and antioxidant capacity (TAC). In addition, the antimicrobial activity of the extracts at optimal conditions was investigated against Salmonella enteritidis (ATCC 13076), Escherichia coli O157: H7, and Listeria monocytogenes. Results indicated that optimal conditions for CE were achieved at 2.05-h extraction time, 50 °C, 80% ethanol concentration, and a 1/22.60 solid/solvent ratio, while for UAE, optimal conditions were at 30-min extraction time, 49.99 °C, 40% ethanol concentration, and a 1/30 solid/solvent ratio. The predicted and experimental TBC values for CE were 419.449 and 418.829 mg betalain/kg dry matter, respectively, and for UAE, they were 472.883 and 471.818 mg betalain/kg dry matter. The extracts demonstrated antimicrobial activity solely against Salmonella enteritidis (ATCC 13076). UAE proved more efficient, extracting betalain-rich bioactive compounds in 75% less time compared to CE. Therefore, UAE emerges as a promising novel technology for obtaining natural pigments and bioactives from prickly pear.

Alternative green extraction techniques to enhance recovery of antioxidant compounds from red peel prickly pear (Opuntia ficus-indica L. Miller)

Prickly pear (Opuntia ficus-indica L. Miller) is a natural source of antioxidant compounds that have gained significant attention due to their potential health benefits. This study aims to investigate the effectiveness of pressurized liquid extraction (PLE) and Ultrasound-Assisted Extraction (UAE), combined with water–ethanol mixtures from 0 to 60%, at moderate temperatures between 50 °C to 70 °C to improve the recovery of antioxidant compounds from red peel prickly pear. The recovery of these compounds was affected by solvent composition and temperature for both extraction techniques. Interestingly, the use of pure water at 70 °C during the PLE process allowed the recovery of high concentrations of antioxidant compounds (12.96 mg GAE/g dw, IC5O: 2.03 mg/mL, ORAC: 625 µmol TE/g dw). On the contrary, when the UAE process was combined with 30% ethanol at 50 °C, the extractability of these compounds (10.52 mg GAE/g dw, IC5O: 3.09 mg/mL, ORAC: 561.26 µmol TE/g dw) was improved. In addition, different solvent compositions were identified to improve the recovery of specific polyphenols. For PLE, pure water at 70 °C was effective in recovering phenolic acids, flavanols, and flavonols, while the highest concentrations of stilbenes were obtained with 60% ethanol at 70 °C. For UAE, the use of 30% ethanol at 50 °C was more effective in extracting phenolic acids and stilbenes, whereas pure water at 50 °C provided high concentrations of flavanols and flavonols. These results contribute to the development of sustainable and efficient extraction strategies for obtaining antioxidant-rich extracts from prickly pear peel with important applications in functional foods, nutraceuticals, and pharmaceutical industries.

Do irrigated and rainfed agrosystems change aboveground and root carbon and nitrogen stocks in a semiarid environment?

Determining shoot and root biomass and carbon (C) and nitrogen (N) stocks in different ecosystems is crucial to propose adaptative measures to reduce greenhouse gas emission. Data on systems of semiarid areas are scarce, especially irrigated ones. We compared biomasses of four irrigated (bean, maize, grapevine, and mango) and four rainfed livestock systems (buffel grass, prickly pear, gliricidia and leucaena) with those of a preserved and an open tropical dry forest (Caatinga) used as pasture. Caatinga biomass was estimated by allometry and biomasses of the other systems by the destructive method. Root biomasses were determined in layers down to 100 cm. Mango had the highest aboveground and root biomasses: 34.2 and 91.3 Mg ha−1. Preserved Caatinga was the second in aboveground biomass: 25.1 Mg ha−1, compared 9–14.1 Mg ha−1 of the open Caatinga and permanent crops and 3.0–11.8 Mg ha−1 of the grass and annual crops. Preserved Caatinga, gliricidia and buffel grass formed the second group in root biomass (23.7–25.1 Mg ha−1), while all other systems had less than 13.5 Mg ha−1. Preserved and open Caatinga, annual crops and prickly pear had root:shoot ratios below 1, while the other systems had ratios >1, especially mango (2.7). Most systems had roots concentrated in the 0–15 cm layer, but the permanent crops, except prickly pear, concentrated about half of their roots in deeper layers. C (34.2–46.6%) and N (0.6–3.4%) concentrations varied less than biomasses. Root biomass was the plant factor mostly correlated with soil C and N stocks. Therefore, irrigated crops can accumulate more biomass than the native forest, but substitution by mango led to a severe depletion in soil C and N stocks, and all other systems also lost soil C and N. Management strategies such as green manure and crop diversification should be adopted to maintain plant and soil C and N stocks similar to those of the original vegetation.

Production of Opuntia ficus-indica fortified breads: A comparative analysis of wheat and gluten-free varieties and the impact on phytochemicals and antioxidant capacity

Bread is one of the prime foods consumed globally, and the demand for nutritious and gluten-free variants is progressively escalating. In recent years, alternative flours have gained popularity due to their recognized health advantages and potential in controlling food wastage. Prickly pear peels, a by-product of the fruit industry, offer a valuable prospect for augmenting the nutritional profile of bread and fostering sustainable practices. Consequently, the principal objective of this study was to explore the production of both wheat-based and gluten-free bread varieties fortified with prickly pear cv 'Rossa', 'Gialla', and 'Bianca' peels flour. Prickly pear peels were collected, dried, and processed into flour, thus serving as a partial substitute for conventional wheat and gluten-free flour breads that underwent a thorough evaluation of textural, nutritional, and biological properties before and after simulated gastric digestion. The observed results emphasized that incorporating prickly pear peel flour into bread formulations led to an increase in total phenolic content from 0.7 to 5 mgGAE/gbread, as well as enhanced antioxidant activity, from 0.5 to 5 mgGAE/kgbread. Furthermore, this incorporation resulted in heightened ash and fiber content, with gluten-free bread also showing a notable more than two-fold increase in protein levels. Moreover, the impact of digestion demonstrated a 30–50 % diminishing effect on the biological attributes of each sample; nevertheless, the enriched bread variants exhibited substantial retentions of polyphenolic compounds and a pronounced antioxidant capacity, underscoring their prospective utility as innovative food products while concurrently contributing to sustainability objectives through waste reduction.

Elucidating the role of prickly pear fruits (Opuntia littoralis) in mitigation of cadmium toxicity in Nile tilapia: impacts on haemato-biochemical and immunological responses

Elucidating the role of prickly pear fruits (Opuntia littoralis) in mitigation of cadmium toxicity in Nile tilapia: impacts on haemato-biochemical and immunological responses

Wild yeast isolation by middle school students reveals features of North American oak populations of Saccharomyces cerevisiae and Kluyveromyces lactis.

Features of the natural life cycle of the budding yeast Saccharomyces cerevisiae were crucial to its domestication as a laboratory experimental model, especially the ability to maintain stable haploid clones and cross them at will to combine alleles via meiosis. Stable haploidy results from mutations in HO, which encodes an endonuclease required for haploid-specific mating-type switching. Previous studies found an unexpected diversity of HO alleles among natural isolates within a small geographic area. We developed a hands-on field and laboratory activity for middle school students in Denver, Colorado, USA to isolate wild yeast from oak bark, identify species via DNA sequencing, and sequence HO from S. cerevisiae isolates. We find limited HO diversity in North American oak isolates, pointing to efficient, continuous dispersal across the continent. By contrast, we isolated the "dairy yeast", Kluyveromyces lactis, from a tree <10 m away and found that it represents a new population distinct from an oak population in an adjacent state, pointing to high genetic diversity. The outreach activity partnered middle school, high school, and university students in making scientific discoveries and can be adapted to other locations and natural yeast habitats. Indeed, a pilot sampling activity in southeast Texas yielded S. cerevisiae oak isolates with a new allele of HO and, from a nearby prickly pear cactus, a heat-tolerant isolate of Saccharomyces paradoxus.

Ultrasound-assisted extraction and encapsulation of betalain from prickly pear: Process optimization, in-vitro digestive stability, and development of functional gummies

The study aimed to extract and encapsulate betalain pigment from prickly pear (Opuntia ficus-indica) using ultrasound-assisted extraction and eco-friendly glycerol. Subsequent analysis encompassed assessing its thermal stability, shelf-life, bio-accessibility, and biological properties. The process optimization employed Response Surface Methodology (RSM), focusing on glycerol concentration (20–50 %), sample to solvent ratio (1:10–1:20), temperature (30–60 °C), and time (10–30 min). Optimal conditions were determined as 23.15 % glycerol, 1:10 sample to solvent ratio, 10.43 min treatment time, and 31.15 °C temperature. Under these conditions, betalain content reached 858.28 mg/L with a 93.76 % encapsulation efficiency. Thermal stability tests (80–180 °C; 30 & 60 min) showed degradation of betalain with higher temperatures and longer durations, affecting the visual aspect (ΔE) of the pigment. Encapsulated betalain exhibited favorable shelf stability, with optimal storage life of 404.27 days at 4 °C in amber conditions, compared to 271.99 days at 4 °C without amber, 141.92 days at 25 °C without amber, and 134.22 days at 25 °C with amber. Bio-accessibility of encapsulated betalain was significantly higher (2.05 ± 0.03 %) than conventionally extracted pigment (1.03 ± 0.09 %). The encapsulated pigment displayed strong anti-inflammatory properties in dosages of 2–20 µL, with no cytotoxic effects. Additionally, incorporation into gummies was successful and visually approved by sensory panellists. Glycerol proved to be a green encapsulating agent for betalain, offering high shelf life and bio-accessibility, making it suitable for food industry applications. The encapsulated pigment demonstrated robust thermal stability and shelf life, making it suitable for food industry applications. This study highlights glycerol’s potential as a sustainable alternative for natural pigment extraction.

Health-Related Composition and Bioactivity of an Agave Sap/Prickly Pear Juice Beverage

In this study, a beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was analyzed for its nutrients and bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74 ± 13.46 mg/100 mL), rhamnose (227.00 ± 1.58 mg/100 mL), and fructose (158.16 ± 8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31 ± 3.06 mg/100 mL) and catechin (359.72 ± 7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (&lt;40) and could inhibit digestive carbohydrases. The combination of ingredients also helped to reduce gas production during AS fermentation from 56.77 cm3 to 15.67 cm3. The major SCFAs produced during fermentation were butyrate, acetate, and propionate, with valerate being produced only during the late fermentation of the AS. This beverage is rich in bioactive compounds, such as polyphenols and dietary fiber, which will bring health benefits when consumed.

Encapsulated Opuntia spp. fruit powder as a natural colorant in biscuit filling cream

AbstractThe aim of the present study was to assess the utilization of prickly pear (PP) powder obtained by spray drying of juice (Opuntia spp., purple cultivar), in a sandwich biscuit filling cream, incorporating different concentrations from 0.5 to 10% (w/w). Cream viscosity profiles did not differ according to PP concentration Color saturation was achieved at 6% PP. In the final recipe, 2% of the PP powder was added in the cream, as was determined by sensory evaluation. Commercial sandwich biscuit with cream containing strawberry powder (SP) was also evaluated as reference. Semi trained assessors concluded that SP and PP filling creams had similar sweetness but different dominant color attributes: light pink and purple, approximating strawberry, and passion fruit respectively. When a cluster analysis was performed, two clusters of consumers were revealed with clear color choice, in favor of PP. A clustering of all parameters measured revealed that objective color parameters, were clustered together only with some cream sensorial attributes detected by semi trained assessors. Hue angle was the only color attribute that was highly correlated to consumer acceptance. PP cream and sandwich biscuit were highly acceptable indicating the potential of using PP as natural colorant. Graphical abstract

Evaluation of the Potential of a Biocoagulant Produced from Prickly Pear Peel Waste Valorization for Wastewater Treatment

This study evaluated the potential of a biocoagulant produced from prickly pear peel waste valorization and its use as a biocoagulant aid mixed with aluminum sulfate to remove turbidity in domestic wastewater. A central composite design (CCD) and a simplex lattice design (SLD) of two components (biocoagulant and aluminum sulfate) were developed to determine the optimal doses and pH of the biocoagulant and optimal mixing proportions. Both designs optimized the coagulation process from an analysis of variance to fit the experimental data to mathematical models and an optimization analysis to obtain the highest percentage of turbidity removal. The results showed that a water pH of 4 and a biocoagulant dose of 100 mg/L are optimal conditions for a turbidity removal of 76.1%. The potential decreases to 51.7% when the wastewater pH is maintained at 7.8 and a dose of 250 mg/L is used. This efficiency could be increased to 58.2% by using a mixture with optimal proportions of 30% biocoagulant and 70% aluminum sulfate. The experimental data were fitted to two quadratic models, estimating model prediction errors of 0.42% and 2.34%, respectively. Therefore, these results support the valorization of prickly pear peel waste to produce a biocoagulant, which could be used in acid and alkaline wastewater or as a biocoagulant aid mixed with aluminum sulfate.

Utilization of dried fruit peels from prickly pears as an eco-friendly bio-sorbent for adsorption and removing certain cationic dyes from water samples

Utilization of dried fruit peels from prickly pears as an eco-friendly bio-sorbent for adsorption and removing certain cationic dyes from water samples

Physical Methods as Pretreatment of Prickly Pear and Pineapple Peels for Producing Enzymes and Chemical Precursors

Physical Methods as Pretreatment of Prickly Pear and Pineapple Peels for Producing Enzymes and Chemical Precursors

MICRO-MORPHOLOGICAL AND PHYSICOCHEMICAL STANDARDISATION OF OPUNTIA ELATIOR MILL. CLADODE: AN UNEXPLORED TRADITIONAL PRICKLY PEAR CACTUS PLANT FROM MAHARASHTRA

Opuntia elatior Mill. (Cactaceae) is a significant medicinal herb In Maharashtra. In Ayurveda, it is referred to as Nagphani, and in English, prickly pear. Its fruits and cladode have long been used to remedy wounds, boils, coughs, fever, inflammation, and asthma. Despite its significant therapeutic potential, there isn't much information about standardised criteria for the species. Consequently, the current project was started to produce a comprehensive report on Opuntia elatior Mill's quality control and standardisation criteria. The current study aimed to highlight this traditional herbal crude, which would make it easier to identify fresh and dried samples using macro, microscopic, fluorescence, and physicochemical parameters in accordance with WHO guidelines. The present study's compilation of botanical characteristics can serve as a benchmark for the herbal medicine industry in identifying adulterations in market samples utilised for manufacturing different herbal remedies. These studies will provide reference information for accurately classifying Opuntia elatior Mill among closely related species within the same genus and family. They will also aid in identifying adulteration in market samples utilised to produce a range of herbal remedies.

Usefulness of Opuntia spp. on the Management of Obesity and Its Metabolic Co-Morbidities.

The plants of the Opuntia genus mainly grow in arid and semi-arid climates. Although the highest variety of wild species is found in Mexico, Opuntia spp. is widely distributed throughout the world. Extracts of these cacti have been described as important sources of bioactive substances that can have beneficial properties for the prevention and treatment of certain metabolic disorders. The objective of this review is to summarise the presently available knowledge regarding Opuntia ficus-indica (nopal or prickly pear), and some other species (O. streptacantha and O. robusta) on obesity and several metabolic complications. Current data show that Opuntia ficus-indica products used in preclinical studies have a significant capacity to prevent, at least partially, obesity and certain derived co-morbidities. On this subject, the potential beneficial effects of Opuntia are related to a reduction in oxidative stress and inflammation markers. Nevertheless, clinical studies have evidenced that the effects are highly contingent upon the experimental design. Moreover, the bioactive compound composition of nopal extracts has not been reported. As a result, there is a lack of information to elucidate the mechanisms of action responsible for the observed effects. Accordingly, further studies are needed to demonstrate whether Opuntia products can represent an effective tool to prevent and/or manage body weight and some metabolic disorders.

Response surface methodology‒guided color simulation of plant-based meat analogues before and after oven cooking: prickly pear cactus, mugwort, and sweet pumpkin pigments

This research aimed to find natural pigments that would give meat analogues the color of real meat, both before and after oven cooking. The natural pigments used were from the prickly pear cactus, mugwort, and sweet pumpkin. The key ingredient was the prickly pear cactus pigment, which consists mainly of betalains and loses its red color when exposed to heat. Yellow pigment derived from sweet pumpkin and green pigment derived from mugwort worked in synergy, and this mixture gave the analogues the characteristic brown hue of well-cooked meat. The optimal pigment ratios were established using response surface methodology, tailored for different meat types and cooking conditions. Quantitative findings revealed that the P3M1S1 combination at a 3% concentration provided the coloring most like that of real meat before and after cooking. In addition, sensory assessments confirmed that this mixture gave tasters an experience almost identical to that of eating actual meat. Response surface methodology validated the predictive accuracy, with deviations of less than 5% for color and less than 10% for sensory attributes. In addition, changes in important compounds responsible for color were identified when heat reduced the amounts of betalain in prickly pear cactus pigment and chlorophyll in mugwort pigment.