Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time

Fruit Juices of Etcho (Pachycereus pecten-aboriginum) and Giant Cardon (Pachycereus pringlei) are Sources of Health-Promoting Ingredients with Potential Anticancer Properties

Mexico is one of the main diversification centers of cacti in the world, with more than 500 endemic species, most of which remain nutritionally and functionally uncharacterized. The columnar cacti of the genus Pachycereus comprise five underutilized endemic Mexican species, whose nutraceutical properties have only been studied in the P. weberi species. Therefore, this study aimed to evaluate the nutritional quality and bioactive properties of etcho (P. pecten-aboriginum) and giant cardon (P. pringlei) fruit. The physical, chemical, and nutritional composition of etcho and giant cardon fruits were characterized, as well as the profile and content of bioactive compounds, antioxidant activity (ABTS•+ and DPPH•), and antiproliferative capacity in cervical (HeLa) and breast cancer (MDA-MB-231, MCF-7, and T-47D) cell lines. Our results suggest that etcho and giant cardon fruits are rich sources of essential nutrients and bioactive phytochemicals (including K, Mg, P, dietary fiber, polyphenolic compounds, vitamin C, betalains, and myo-inositol) with antioxidant and anticancer potential by inhibiting the proliferation of all evaluated cell lines with IC50 values in the range of 198 to 287 µg of gallic acid equivalents/mL. Therefore, etcho and giant cardon fruits could be used for nutraceutical purposes, and their consumption could promote health benefits.

Opuntia ficus-indica Fruit: A Systematic Review of Its Phytochemicals and Pharmacological Activities

The use of Opuntia ficus-indica fruits in the agro-food sector is increasing for a multiplicity of players. This renewed interest is, in part, due to its organoleptic characteristics, nutritional value and health benefits. Furthermore, industries from different sectors intend to make use of its vast array of metabolites to be used in different fields. This trend represents an economic growth opportunity for several partners who could find new opportunities exploring non-conventional fruits, and such is the case for Opuntia ficus-indica. O. ficus-indica originates from Mexico, belongs to the Cactaceae family and is commonly known as opuntia, prickly pear or cactus pear. The species produces flowers, cladodes and fruits that are consumed either in raw or in processed products. Recent publications described that consumption of the fruit improves human health, exhibiting antioxidant activity and other relevant pharmacological activities through enzymatic and non-enzymatic mechanisms. Thus, we provide a systematic, scientific and rational review for researchers, consumers and other relevant stakeholders regarding the chemical composition and biological activities of O. ficus-indica fruits.

Effect of High-Pressure and Thermal Pasteurization on Microbial and Physico-Chemical Properties of Opuntia ficus-indica Juices

Opuntia fruits are recognized for their richness in nutrients and in bioactive compounds, being also highly appreciated by consumers as a juice. Nevertheless, without further processing, prickly pear juices have a short shelf-life, hampering their commercial use. In this work, thermal (TP) and high-pressure (HPP) pasteurization were applied to juices from Opuntia ficus-indica cultivars ‘Rossa’, ‘Gialla’, and ‘Bianca’ to understand the impact of those methods on the microbial safety, physico-chemical properties, and the nutritional content of the samples, over storage at 4 °C. In general, thermal pasteurization at 71.1 °C for 30 s increased the shelf-life by 22 days, and high-pressure pasteurization at 500 MPa for 10 min increased the shelf-life by 52 days with regard to microbial growth as well as maintenance of physical-chemical characteristics. The application of these two pasteurization methods delayed changes in the physico-chemical characteristics of the juices, with a more pronounced effect on the titratable acidity, °Brix and browning. For the same periods of time, the application of pasteurization methods decreased the variation in these quality parameters by around 75%. Similarly, these methods were shown to have the same effect on the polyphenolic concentration as well as the antioxidant activity of the juices. In particular, HPP was more efficient in preventing a decrease in °Brix and increase in titratable acidity, which normally negatively affect the flavor of the juices.

Modulation of Human Motor Cortical Excitability and Plasticity by Opuntia Ficus Indica Fruit Consumption: Evidence from a Preliminary Study through Non-Invasive Brain Stimulation

Indicaxanthin (IX) from Opuntia Ficus Indica (OFI) has been shown to exert numerous biological effects both in vitro and in vivo, such as antioxidant, anti-inflammatory, neuro-modulatory activity in rodent models. Our goal was to investigate the eventual neuro-active role of orally assumed fruits containing high levels of IX at nutritionally-relevant amounts in healthy subjects, exploring cortical excitability and plasticity in the human motor cortex (M1). To this purpose, we applied paired-pulse transcranial magnetic stimulation and anodal transcranial direct current stimulation (a-tDCS) in basal conditions and followed the consumption of yellow cactus pear fruits containing IX or white cactus pear fruits devoid of IX (placebo). Furthermore, resting state-functional MRI (rs-fMRI) preliminary acquisitions were performed before and after consumption of the same number of yellow fruits. Our data revealed that the consumption of IX-containing fruits could specifically activate intracortical excitatory circuits, differently from the placebo-controlled group. Furthermore, we found that following the ingestion of IX-containing fruits, elevated network activity of glutamatergic intracortical circuits can homeostatically be restored to baseline levels following a-tDCS stimulation. No significant differences were observed through rs-fMRI acquisitions. These outcomes suggest that IX from OFI increases intracortical excitability of M1 and leads to homeostatic cortical plasticity responses.

An overview and update on the chemical composition and potential health benefits of Opuntia ficus-indica (L.) Miller

Opuntia ficus-indica (OFI), widely recognized as prickly pear, is native to Mexico and it is distributed in many areas of the world because of its socioeconomic, agronomic, and ecological benefits, besides its large amounts of functional, nutraceutical, and biological activities. Various parts of this plant including the fruit pulp and peel, cladode, and seeds are scientifically proven to have therapeutic potentials and are safe for human use. The contents of phytochemical compounds in each part of the OFI are different. Each pharmacological activity depends on the phytochemical compounds, the components used, and the extraction type. In this review, we summarize the active constituents from different parts of OFI and their pharmacological effects including the antioxidant, wound healing, skin protective, hepatoprotective, anticancer, antidiabetic, antihypercholesterolemic, and anti-obesity activities. Besides its effects on the bone health, cardiovascular system, kidneys, and gastrointestinal tract, its gastroprotective, anti-ulcer, anti-inflammatory, antiviral, neuroprotective, sedative, analgesic, anxiolytic and antimicrobial effects and effects on cognitive and memory function are also mentioned. PRACTICAL APPLICATIONS: Over the past few decades, the health benefits of Opuntia ficus-indica (OFI) have received much attention. All parts of the plant, including the fruit pulp and peel, cladode, and seeds have found use in the treatment of many diseases. The chemical composition of OFI provides both a high nutritional value and various health benefits. Therefore, the aim of this review is to present the up-to-date research carried out on OFI phytochemicals, showing the most important biological activities reported.

Lipophilic Compounds and Antibacterial Activity of Opuntia ficus-indica Root Extracts from Algeria

The chemical composition, investigated by gas chromatography-mass spectrometry, and antibacterial activity of lipophilic extractives of three varieties of Opuntia ficus-indica roots from Algeria are reported in this paper for the first time. The results obtained revealed a total of 55 compounds, including fatty acids, sterols, monoglycerides and long chain aliphatic alcohols that were identified and quantified. β-Sitosterol was found as the major compound of the roots of the three varieties. Furthermore, considerable amounts of essential fatty acids (ω3, ω6, and ω9) such as oleic, linoleic, and linolenic acids were also identified. The green variety was the richest among the three studied varieties. The antibacterial activity, evaluated with disc diffusion method, revealed that lipophilic extracts were effective mainly against Gram-positive Staphylococcus aureus and methicillin-resistant Staphylococcus aureus (MRSA) (19~23 mm). Gram-negative strains mainly Pseudomonas aeruginosa gave an inhibition zone of 18 mm, which is considered high antibacterial activity. The minimal inhibitory concentrations of the tested bacteria revealed interesting values against the majority of bacteria tested: 75–100 µg mL⁻¹ for Bacillus sp., 250–350 µg/mL for the two Staphylococcus strains, 550–600 µg mL⁻¹ for E. coli, and 750–950 µg mL⁻¹ obtained with Pseudomonas sp. This study allows us to conclude that the lipophilic fractions of cactus roots possess interesting phytochemicals such as steroids, some fatty acids and long chain alcohols that acted as antibiotic-like compounds countering pathogenic strains.

Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling

In the current study, prickly pear peel was advantageously recycled to preserve fruit quality. Specifically, the investigated by-products were transformed into powder and then loaded into an alginate-based solution to be applied as coating to peeled prickly pears, to give an example of sustainable minimally processed fruit. For comparison, uncoated fruit, and coated prickly pears without any powder were also prepared. During storage at refrigerated temperature, coated and uncoated samples were tested for weight loss, microbial and fungal proliferation, as well as for sensory quality acceptance. The results were interesting because great differences were found between coated and uncoated fruit, in that coating the fruit delayed weight loss and spoilage, compared to uncoated fruit. Between the simple coating and the coating with peel powder, slight differences were recorded in favor of the peel-enriched coating. In fact, it allowed the promotion of better fruit preservation, and sensory quality. Therefore, prickly pear peels, that represent abundant by-products during prickly pear processing, could be advantageously recycled to preserve fruit quality.

Caribbean Women's Health and Transnational Ethnobotany

Caribbean Women's Health and Transnational Ethnobotany. Immigrants from the Dominican Republic (DR) and Haiti are among the top foreign-born communities in New York City (NYC). As people migrate to new countries, they bring their ethnomedical beliefs and practices, and adapt their plant pharmacopoeias. Haiti and the DR share a flora on the island of Hispaniola. In NYC, the flora is limited to what is available in the city. We selected plants for future laboratory research based on ethnobotanical data from two surveys among Dominicans in the DR and NYC, and a Haitian literature review. In both Dominican datasets, gynecological infections were the top women's health condition treated with plants. We identified 10 species for this purpose reported by Dominicans that are also known medicines in Haitian culture, although not yet documented for women's health. Plants for gynecological infections potentially cause dysbiosis of the vaginal microbiota, and may increase rather than prevent disease. There is a public health need to assess traditional medicines for their ability to inhibit pathogenic bacteria, while causing minimal disruption to the vaginal flora. Several species are known antibacterials, but remain to be tested for their efficacy. These results also provide a foundation for a planned ethnobotanical survey among NYC Haitian women.

Supplementary Information

The online version contains supplementary material available at 10.1007/s12231-021-09526-3.

Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach

This research explored the potential of the zero-waste concept in relation to the storability of fresh food products. In particular, the prickly pear (Opuntia ficus-indica) peel (usually perceived as a by-product) and the pulp were dehydrated, reduced in powder, and used as food additives to slow down the growth of the main spoilage microorganisms of fresh cod fish burgers. The proportion between peel and pulp powder was such as to respect the zero-waste concept. The antibacterial activity of the peel and pulp in proper proportion was first assessed by means of an in vitro test against target microorganisms. Then, the active powder was added at three concentrations (i.e., 2.5 g, 7.5 g, and 12.5 g) to cod fish burgers to assess its effectiveness in slowing down the microbial and sensory quality decay of burgers stored at 4 °C. The results from the in vitro test showed that both the peel and pulp were effective in delaying microbial growth. The subsequent storability test substantially confirmed the in vitro test results. In fact, a significant reduction in growth rate of the main fish spoilage microorganisms (i.e., Pseudomonas spp., psychrotrophic bacteria, and psychrotolerant and heat-labile aerobic bacteria) was observed during 16 days of refrigerated storage. As expected, the antimicrobial effectiveness of powder increased as its concentration increased. Surprisingly, its addition did not affect the sensory quality of fish. Moreover, it was proven that this active powder can improve the fish sensory quality during the storage period.

Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation

The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF’s physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and flavonoids. The characterization evidenced high fiber and carbohydrate contents and an elevated amount of polyphenols and betalain compounds. The PPPF was then added at different concentrations (5, 10, 15, 20, 50%, w/w) to bread formulations as a potential functional ingredient. All concentrations, except 50% PPPF, evidenced good leavening dough properties and were then tested for baking. In relation to the content of added PPPF, the amount of betalains, representing bioactive compounds, remained high even after the baking process, suggesting a protective matrix effect. Among the different formulations, those containing PPPF at 10% showed the highest values in terms of the leavening dough capacity and bread specific volume and received the best sensory evaluation score.