Nutritional and Functional Benefits of Cactus Fruit (Opuntia spp.) Bioactives: Implications for Edible Coating Applications

نویسندگان

  • Samaneh Pishdad Department of Food Science and Technology, Na.C., Islamic Azad University, Najafabad, Iran نویسنده
  • Mohammad Goli 3Department of Food Science and Technology, Institute of Agriculture, Water, Food, and Nutraceuticals, Isf.C., Islamic Azad University, Isfahan, Iran-Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isf.C., Islamic Azad University, Isfahan, Iran نویسنده
  • Nafisehsadat Sheikhan Department of Chemistry, Na.C., Islamic Azad University, Najafabad, Iran نویسنده
  • Hossein Abbastabar Ahangar Department of Chemistry, Na.C., Islamic Azad University, Najafabad, Iran نویسنده
  • Mehrdad Jafarpour Department of Horticultural Sciences, Institute of Agriculture, Water, Food, and Nutraceuticals, Isf.C., Islamic Azad University, Isfahan, Iran-Department of Horticultural Sciences, Edible and Medicinal Mushrooms Research Center, Isf.C., Islamic Azad University, Isfahan, Iran نویسنده

کلمات کلیدی:

Opuntia spp, edible coating, betalains, antioxidant

چکیده

The cactus fruit (Opuntia spp.), commonly known as prickly pear, is a globally recognized source of valuable nutrients and bioactive compounds. This review consolidates recent scientific literature (2018–2024) to elucidate the comprehensive nutritional profile and functional properties of cactus fruit. It is particularly rich in dietary fiber, essential vitamins, minerals, and a diverse array of phytochemicals, including betalains, flavonoids, and phenolic acids. These bioactives confer significant health-promoting attributes, with documented benefits spanning cardiovascular health, modulation of glycemic response, digestive system regulation, potent antioxidant and anti-inflammatory activities, positive effects on dermal health, and robust immune system support. Beyond its direct consumption benefits, this review explores the promising potential of incorporating cactus fruit bioactives into edible coatings. Such applications aim to enhance the preservation of foods, extend their shelf-life, and simultaneously deliver added health benefits to consumers. The discussion delves into the underlying mechanistic insights supported by evidence from scientific literature, complemented by detailed tables presenting compositional data and bioactivity profiles.

 

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بیوگرافی نویسندگان

  • Samaneh Pishdad، Department of Food Science and Technology, Na.C., Islamic Azad University, Najafabad, Iran

      

  • Mohammad Goli، 3Department of Food Science and Technology, Institute of Agriculture, Water, Food, and Nutraceuticals, Isf.C., Islamic Azad University, Isfahan, Iran-Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isf.C., Islamic Azad University, Isfahan, Iran

      

  • Nafisehsadat Sheikhan، Department of Chemistry, Na.C., Islamic Azad University, Najafabad, Iran

       

  • Hossein Abbastabar Ahangar، Department of Chemistry, Na.C., Islamic Azad University, Najafabad, Iran

                  

  • Mehrdad Jafarpour، Department of Horticultural Sciences, Institute of Agriculture, Water, Food, and Nutraceuticals, Isf.C., Islamic Azad University, Isfahan, Iran-Department of Horticultural Sciences, Edible and Medicinal Mushrooms Research Center, Isf.C., Islamic Azad University, Isfahan, Iran

      

دانلود

چاپ شده

2025-11-21

شماره

دوره 2 شماره 9 (2025): مجموعه مقالات همایش ها 2025 - شماره 9

نوع مقاله

کنفرانسی

ارجاع به مقاله

Nutritional and Functional Benefits of Cactus Fruit (Opuntia spp.) Bioactives: Implications for Edible Coating Applications. (2025). پایگاه مقالات مرکز همایشهای مهندسی توسعه, 2(9). https://pubs.bcnf.ir/index.php/Articles/article/view/1040

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