Introduction to Opuntia spp.: Chemistry, Bioactivity and Industrial Applications

Opuntia fruits, known as prickly pears or cactus pears, are produced by different Opuntia species (family Cactaceae). In the last two decades, food scientists and technologists showed increasing interest in plants of Opuntia spp., as they are rich in nutritive ingredients and bioactive constituents such as fibers, vitamin C, phenolic compounds, vitamin E, amino acids, minerals, and natural pigments such as betalains. Opuntia phytochemicals are believed to exhibit antiatherosclerotic, antioxidant, anticancer, and hepatoprotective traits. Therefore, the consumption of fresh or processed Opuntia fruits offers numerous health-promoting effects. On the other side, processing of Opuntia fruits generates a vast amount of by-products (peel, pulp, and seeds) that still are rich in bioactive constituents. This book aims to be a basis for a multidisciplinary discussion on the advances and developments of Opuntia cultivation practices, phytochemistry, food chemistry and technology, pharmacology, by-products valorization, and human nutrition as well as feed and non-food applications. The book contains several chapters under the following main sections: (1) Opuntia spp. metabolism, biodiversity, species and cultivars, (2) chemistry, functionality, and health-promoting properties of Opuntia spp., (3) technology and processing of Opuntia spp., and (4) food, feed, and non-food applications of Opuntia spp.