Table 3.
Summary of cacti components and their applications in the food industry.
| Cacti Component | Health Benefits | Applications in the Food Industry | References |
|---|---|---|---|
| Dietary Fiber | Promotes gut health, supports weight management, and maintains healthy blood sugar levels. | Used as a natural thickening agent in sauces, soups, and bakery items. Enhances the nutritional profile of food products. Reduces calorie intake by inducing satiety. | [63,64,65,66,67] |
| Mucilage | Potential prebiotic benefits due to the presence of monosaccharides such as xylose. | Used as a thickening agent and stabilizer. Applications include the development of edible coatings, bioplastics, encapsulating agents, and gluten-free foods. | [23,68] |
| Pectin | Promotes gut health, aids in controlling blood sugar levels, and helps lower cholesterol levels. Potential prebiotic properties. | Used for its gelling, thickening, and stabilizing properties in the production of jellies, jams, marmalades, and certain types of candy. Acts as a fat substitute in baked goods to stabilize acidic protein drinks such as yogurt. | [69,70,71,72,73,74,75] |
| Polyphenols | Potent antioxidant, anti-inflammatory, anticancer properties, antihyperglycemic activity, and potential benefits in obesity, cardiovascular and inflammatory diseases, diabetes, and gastric ulcers. | Used as food resources and in folk medicine, potential use in nutraceutical and cosmetic industries. Serves as a source of food coloring agents and bioethanol and biogas production. Contains beneficial compounds such as lignans, sterols, esters, saponins, and alkaloids. | [3,22,27,50,76,77,78,79,80,81,82,83] |
| Flavonoids | Anti-inflammatory, antiaging, antioxidant, antimicrobial, anticancer, hepatoprotective, reproductive system protective, antiobesity, and antidiabetic effects. | Significant component in the formulation of functional food and drugs. Known to regulate signaling pathways (e.g., NF-kB, PI3K/AKT, MAPK). | [84,85,86] |
| Opuntia ficus-indica (Prickly pear seed oil) | Rich in linoleic acid and tocopherols, including vitamin E. High sterol content, particularly β-sitosterol. Strong antioxidant properties. Relatively high smoke point. Pleasant taste and aroma. | Used as cooking oil; a functional ingredient in food formulations such as salad dressings, dips, and spreads; and a carrier oil for other flavors and bioactive ingredients. Additionally, valuable in the cosmetic industry. | [87,88,89,90] |