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Fermented Beverages from Opuntia Species: Composition, Commercialization and Future Outlook

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Opuntia spp.: Chemistry, Bioactivity and Industrial Applications

Abstract

Beverages play a vital role in the livelihood of human beings. Drinks, particularly those processed from fruits, provide nutritional and health benefits, and they also support socio-economic livelihood. Beverages have also become part of the culture and tradition among indigenous communities, being served at social gatherings, funerals, and marriages. The manufacturing processes of fermented beverages relies on age-long traditional procedures modernized with available equipment and novel processing operations. Development in science and technology has led to the conception of a variety of fermented products like cider, beer, kombucha, and wine. Although tropical and cactus fruits have been harnessed for the development of fermented beverages, these products are yet to catch global consumers’ attention. This chapter provides an overview on the different types of fermented beverages produced from Opuntia spp. with information on the composition of these beverages. Additionally, an insight into the status and scope of commercialization of beverages from Opuntia spp. as well as projections and future development areas were highlighted.

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Acknowledgments

Funding from National Research Foundation (NRF) of South Africa Scarce Skills Fellowship (Grant number: 120751), the University of Johannesburg (UJ) Global Excellence and Stature (GES) 4.0 Catalytic Initiative Grant, UJ Research Committee (URC) Grant, and the NRF of South Africa Thuthuka funding (Grant number: 121826) are duly acknowledged.

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Authors and Affiliations

  1. Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa

    Oluwafemi Ayodeji Adebo & Janet Adeyinka Adebiyi

  2. Department of Biotechnology, National Institute of Technology, Raipur, Chhattisgarh, India

    Sudhanshu S. Behera

  3. Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria

    Chiemela Enyinnaya Chinma

  4. Africa Centre of Excellence for Mycotoxin and Food Safety, Federal University of Technology Minna, Minna, Nigeria

    Chiemela Enyinnaya Chinma

  5. Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria

    Adedola Sulaiman Adeboye

  6. School of Biotechnology, KIIT University, Bhubaneswar, India

    Sandeep Kumar Panda

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  1. Oluwafemi Ayodeji Adebo
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  2. Janet Adeyinka Adebiyi
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  3. Sudhanshu S. Behera
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  4. Chiemela Enyinnaya Chinma
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  5. Adedola Sulaiman Adeboye
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  6. Sandeep Kumar Panda
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Correspondence to Oluwafemi Ayodeji Adebo .

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Editors and Affiliations

  1. Agricultural Biochemistry Department, Zagazig University, Zagazig, Egypt

    Mohamed Fawzy Ramadan

  2. Food Technology Department, Suez Canal University, Ismailia, Egypt

    Tamer E. Moussa Ayoub

  3. Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Berlin, Germany

    Sascha Rohn

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Adebo, O.A., Adebiyi, J.A., Behera, S.S., Chinma, C.E., Adeboye, A.S., Panda, S.K. (2021). Fermented Beverages from Opuntia Species: Composition, Commercialization and Future Outlook. In: Ramadan, M.F., Ayoub, T.E.M., Rohn, S. (eds) Opuntia spp.: Chemistry, Bioactivity and Industrial Applications. Springer, Cham. https://doi.org/10.1007/978-3-030-78444-7_30

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