INTRODUCTION

In many countries Prickly Pear Fruit (PPF) are known for its nutritional and health benefits due to its bioactive compounds, primarily polyphenols, flavonoids, and pigments such as betalains. Betalains are water-soluble pigments that in vivo and in vitro studies have shown to be a promising alternative to supplementing therapies in oxidative stress, inflammation, and dyslipidemia-related diseases such as stenosis of the arteries, atherosclerosis, hypertension and cancer, among others (Rahimi et al., 2018). Basied on of such nutraceutical properties, PPF varieties like “Agostani”, which have limited commercial value, could be processed to value-added products, such as juice, puree and concentrate. These products can be widely used in preparation of beverages, ice cream, yogurt, milkshakes, jams, jellies, smoothies and many other food products (Palmeri et al., 2020). Such is the case of the red PPF that grows naturally in northwestern Mexico. Therefore, the largest volume of production of PPF is concentrated in the States of Mexico, Puebla, and Zacatecas. These tuna-producing areas have economically exploited both fresh and processed products. Additionally, during processing, the peels and seeds from PPF are usually discarded. These “waste” products contain valuable bioactive compounds (De Wit et al., 2020). This work provides a general review of the integral use of prickly pear fruit, offering a theoretical basis of reference to highlight the importance of the use of this fruit in Sonora, México.

General aspects of prickly pear fruit

Prickly pear belongs to the Cactaceae family and is specially produced in semi-arid, and arid regions where water is limited in terms of agriculture (Abdel-Hameed et al., 2014). The fruit of Opuntia ficus-indica L. Mill. (commonly known as prickly pear) develops from the stem tissues of an inferior ovary (Figure 1). It matures approximately 110 to 120 days after blossoming and can weigh between 80 to 200 g. Prickly pears (PP) are cylindrical or ovoid in shape, measuring 5 to 10 cm in length and 4 to 8 cm in width. The fruit consists of three main components: peel, pulp, and seeds. The peel constitutes 30 to 40% of the total weight, the pulp 60 to 70%, and the seeds 2 to 10% (Inglese et al., 2017; Martins, Ribeiro, and Almeida, 2023). The PP peel is separated into two parts: pericarp and mesocarp. The pericarp is thin and resembles cladodes, while the mesocarp is edible and nutritious. However, when the fruit is peeled, the mesocarp is discarded and rarely consumed (Aruwa, Amoo, and Kudanga, 2018; Martins, Ribeiro, and Almeida, 2023b). The peel is Green during the early stages of fruit growth, changing to diverse colors ranging from greenish-white to purplish, and can be orange, purple, yellow, red, or purplish as the fruit matures. The diverse coloration of cactus fruits is attributed to their ecological and genetic diversity (Sáenz et al., 2013; Aruwa, Amoo, and Kudanga, 2018). The edible part is the PP pulp, which is rated as soft, succulent, transparent, viscous and silky. The pulp contains numerous small seeds with hard integuments, and its color matches that of the peel. The seeds, which are evenly distributed throughout the fruit, are black, edible, and have been extensively studied.

In Sonora, northwestern Mexico, due to the limited availability of water for crop production, it is necessary to establish crops that are more in line with the prevailing ecological conditions, as is the case of cactus pear or “nopal” (Robles-Contreras, Macías-Duarte and Grijalva-Contreras, 2008). The fruit of the PP cactus plant is widely consumed in Mexico mainly during the harvest season from April to November, with the highest production between July and September. Therefore, the value of prickly pear production increased by 13.27% from 2019 with a value of 1,537 million Mexican pesos to 2023 with 1,741 million (SIAP, 2024). Of the 16 states in Mexico where PPF is grown, the most important in terms of production volume are the State of Mexico, Puebla and Zacatecas. In addition, 97% of national production is in rainfed mode and only eight states produce PPF in irrigated mode (Agro Orgánico, 2023; SIAP, 2024). As for the state of Sonora, there are no production reports in the database of the federal agency “Servicio de Información Agroalimentaria y Pesquera” (SIAP). However, PPF, specifically red or Mexican pink, is found in the wild even in urban areas. For this geographical area of the country, and considering its climate, the opportunity for production of this fruit could be in rainfed mode.

Whole fruit applications

Currently, the demand for the consumption of functional foods and nutraceuticals has increased (Esteem research, 2023; Siddique et al., 2024). This demand leads to the search for new alternative uses, and integral utilization of fruits. Such is the case PPF. This fruit is relevant for its nutritious (Table 1, and 2) and health-improving values (Duque-Buitrago et al., 2024), especially by its good effects on diseases such as cancer, cardiovascular diseases, and diabetes which are directly related to reactive oxygen species (Abdel-Hameed et al., 2014; Andreu et al., 2018) (Figure 2). The PPF are consumed as fresh vegetables, added to casseroles, cooked, canned, or used in salads (Muñoz de Chávez et al., 1995). Due to its high sugar content, PPF can be used as raw materials in many products from fresh or jam to alcoholic beverages by end consumers (Eroglu et al., 2021). Moreover, this fruit have high sugar content and that is why it is used in several products such as jam, alcoholic beverages, and natural liquid sweeteners (Pinedo Espinoza et al., 2017; Andreu et al., 2018). PPF juice can also be used for the production of vinegar owing to its richness in fermentable sugars. This production of a new type of vinegar from prickly pear juice opens an alternative method for a new product in the market and can add value through a simple process that can be applied at different industrial scales (Prieto et al., 2009; Es-sbata et al., 2023). Fouad et al. (2022), determined the chemical characteristics of fresh juice and peel of Opuntia ficus-indica (yellow cultivar) and Opuntia littoralis (red cultivar), using them in cookies production and evaluating the quality of cookies. Results showed yellow and red juice cookies possessed higher moisture. Yellow or red peel cookies owned higher crude fiber. Yellow and red peel cookies recorded the best microbiological quality. Peel cookies had higher weight and hardness compared to juice cookies which had higher diameters and spread ratio. All produced cookies, are organoleptically accepted. The results suggested that, fresh prickly pear juices and peels could be used in the production of delicious and healthy cookies. The PPF has also been used to prepare functional beverages made from a combination of Agave sap and PPF juice to analyze 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 (Duque-Buitrago et al., 2024). Eseberri et al. (2024), analyzed the triglyceride-lowering effect of PPF peel and pulp extracts obtained from fruits of three varieties (Pelota, Sanguinos, and Colorada) in 3T3-L1 maturing and mature adipocytes. They found the betalain and phenolic-rich extracts from PPF might serve as an effective tool in obesity management. PPF peels should be included in processed products such as juice, dried fruit and chutneys. These processed products are multi-component food ingredients and are therefore multi-component nutraceuticals, which retained their antioxidant properties (De Wit et al., 2020). Regarding the use of PP seeds, oil from them has been known for its nutritive value and can be potentially used for health promotion (Al-Naqeb et al., 2021). Similarly, Karabagias et al. (2020) had already observed that pure PP seeds oil had a high in vitro antioxidant activity (84 ± 0.010%) and total phenolic content (551 ± 0.300 mg of gallic acid equivalents/L). PP seeds oil may be then used as a beneficial by-product, in different food systems as a flavoring, antioxidant, and nutritional agent.

Uses of by-products

Among the by-products used to feed ruminants, waste from the processing of the PP is increasingly present in Sicily. The PP peels obtained following peeling of the fruit intended for fresh consumption and the PP ‘pastazzo’ obtained from the residue of grinding the whole fruit for the extraction of the juice, consisting of the peel, pulp and seeds (Todaro et al., 2020). After the PP peel has been removed from the fresh fruit, result in a large availability of this agro-industrial by-product, a source of digestible dietary fiber and rich in bioactive compounds (Melgar et al., 2017; Amaya-Cruz et al., 2019). The PP by-products become available at the end of the summer, when fresh forage resources are practically non-existent and could represent a source of water and digestible fiber for ruminants (Morshedy et al. 2020). PP accounts for about 30% of the fruit weight (Melgar et al., 2017). However, PP by-products, due to the high level of moisture and fermentable carbohydrates, it cannot be stored as such for long periods. It is therefore necessary to find alternative solutions for its conservation. Ensilage, a widely practiced preservation technique, is a promising solution for the preservation and utilization of PP by-products due to the anaerobic fermentation process it involves. This technique has also been suggested to conserve both cladodes (Matias et al., 2020), and PP (Vastolo et al., 2020). Likewise, other studies have reported the use of PP peel in animal feed formulations (Gannuscio et al., 2024). Coronado-Contreras et al. (2023), used PP peel residues as a substrate in solid-state fermentation to obtain bioactive compounds. They found that fermented extracts showed a higher antioxidant activity compared to the unfermented extracts. They conclude that use of solid-state fermentation processes facilitates the accumulation of hydrolyzable and condensed tannins with Aspergillus sp., which can be applied in different industrial sectors due to the antioxidant and antimicrobial activity.

Aspects that reduce prickly pear fruit quality

The common practice is for the fruits can be successfully commercialized as a ready-to-eat product, or processed for multiple uses. Although the nutritional value, flavor and taste of fruits improve during the ripening period, they generally become more susceptible to various physiological disorders and severe quality losses after harvest. To preserve the quality characteristics of PPF after harvest, it will be desirable to advance or delay harvest depending on its intended use (Eroglu et al., 2021). Because PP has a limited shelf life (3-4 weeks), it is not suitable for long-term storage or worldwide distribution (Feugang, 2006; Nesreen, 2013). They are highly perishable, and usually after nine days of storage at ambient temperature (19 ± 5 °C), the fruit can show spots and rotting due to decay (Hahn-Schlam, Valle-Guadarrama, and Jenkins, 2019). This fruit is classified as a non-climacteric fruit, in which cold storage reduces the respiration rate and fruit mass loss, inhibits the growth of microorganisms, and prolongs shelf life (Crisosto and Mitchell,1992). The fruit is very sensitive to low storage temperatures (5 °C) which cause chilling injuries (Scalone et al., 2012), although Andreu-Coll et al. (2021), in the ‘Orito’ cultivar, found that storage under cold conditions (2 °C, 85–90% HR) maintained fruit quality parameters in optimal values for up to 28 days. According to Yahia (2012), the PP can be kept for 2 to 5 weeks at 5 °C to 8 °C with 90% to 95% RH. Moreover, the main limit to its production is the formation of off-flavours due to different factors, such as the growth of microorganism and the action of endogenous enzymes (lipid oxidation). In fact, the oxidoreductases are directly responsible for the lipid oxidation, which has influence on the production of off-flavours, on the structure and on the shelf-life of the fruit (Scalone et al., 2012). Technologies such as the use of modified and passive atmospheres (Díaz-Delgado et al., 2022) have been used to preserve their nutritional properties (Scalone et al., 2012). Using this technology, Karabagias et al. (2019), but in prickly juice, they extended the shelf life by 5 days in vacuum compared to air packaging. The treated fruit proved to be a rich source of phytochemicals and natural antioxidants (AA of 67.33 ± 5.89-75.63 ± 4.41% and total phenolic content of 3234.5 ± 978.2-7592.1 ± 2441.0 mg GAE L-1), relative to the untreated fruit (p<0.05). Other studies to maintain the quality of PP include the effect of storage at different temperatures (Allegra et al., 2015; Cruz-Bravo et al., 2019), use of UVB light (Ortega-Hernández, Welti-Chanes and Jacobo, 2018), and cryocauterization (Hahn-Schlam, Valle-Guadarrama, and Jenkins, 2019). However, the success of storage depends on several factors, including the cultivar, storage atmosphere, orchard management practices (especially irrigation and mineral nutrition), and fruit maturity stage (Zegbe, Serna and Mena, 2015). In regions where the fruit grows wild and there are no orchard management practices, quality characteristics may be compromised.

Future opportunities and challenges with PPF

In the central and southern regions of Mexico, various events such as fairs, festivals, and exhibitions are held to promote a product or service and provide producers with access to the economic benefits from visitors to these events. Additionally, these events aim to incentivize interest from both the general public and governments to support them, thereby fostering the growth of this industry. Regarding prickly pears, events such as the National Prickly Pear Fair in San Martín de las Pirámides, State of Mexico, Expo Nopal-Tuna in Milpa Alta, Mexico City, the Prickly Pear and Nopal Festival in Teotihuacán, State of Mexico, the Prickly Pear and Pitaya Festival in Huitzuco, Guerrero, and the National Meeting of Prickly Pear Producers in Zacatecas, Zacatecas, are held. Additionally, there is the specific Red Prickly Pear Fair in Villanueva, Zacatecas. All these events highlight the local production of prickly pears and nopales, promoting cultivation techniques and regional varieties. They are commonly accompanied by cultural and tasting events, as well as conferences, workshops, and contests. This reflects how these events not only celebrate the prickly pear as an agricultural product but also its cultural, economic, and social importance for the producing communities (Muñoz, 2024). In Sonora, there is experience with fairs and festivals for various products developed in the region such as asparagus, grapes, pecans, olives, and even pitaya. This experience could be leveraged for the rapid acceptance and development of the prickly pear product system. Although there are about 14 cultivars of prickly pear in Mexico, only eight varieties are produced commercially. The main ones are Alfajayucan (34%), Roja Lisa (21%), Blanca Cristalina (17%), Criolla (16%), and Amarilla (8%), with most of them having white pulp, followed by red and finally yellow (Fernández et al., 2000; SIAP, 2024). The red variety is particularly valued for having few spines, which is appreciated by the international market and also facilitates its handling (Fernández et al., 2000). Sonora has a wide variety of ecosystems and climates that make it possible to cultivate various products, including prickly pear cactus. The state has suitable soil conditions and a minimum annual precipitation of 300 mm, as well as medium-textured soils with good fertility (SAGARPA, 2015). The potential for export is significant; however, due to the generated profits, some producers are preferring to work with vegetable nopales. Bonilla et al. (2020), mention that it is essential to ensure the preservation of the production of both products to maintain this typical and highly nutritious food for future generations. On the other hand, Opuntia cultivations fulfil ecosystem protection functions by serving as habitats for a diverse range of living organisms, supplying raw material for soil development, offering protection against erosion and potentially participating in phytoremediation processes for contaminated water and soil (Stavi, 2022). One possible use of the beneficial properties of PPF is as an ingredient in nutrified foods. This refers to food items that have been enhanced with useful components like vitamins, minerals, probiotics, antioxidants, or plant extracts, providing additional advantages over mere sustenance (Maurya et al., 2021). With the application of novel technologies like nano- or micro-sized structures or particles that can encapsulate flavors or nutrients in nutrified foods at particular locations or times or in response to specific stimuli like enzymes, temperature, or pH can be created using 3D printing, nanotechnology, or microencapsulation (Esteem research, 2023). For instance, nanotechnology can create nano-encapsulated PPF nutrients that can improve nutrified foods' delivery, bioavailability, and stability.

CONCLUSIONS

As discussed in this review, there are several benefits to be gained from the integrated use of PPF. Sonora's conditions make it feasible for the plant to be used, for example, in crop rotation. The inclusion of PPF in the local economy would allow the implementation of conservation technologies in the whole or minimally processed fruit, as well as generate new uses of the by-products with high potential like in functional foods, the industry, health and cosmetics.

Conflicts of Interest: The authors declare no conflict of interest.

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Notas de autor

Corresponding author: jmercado@ciad.mx