Skip to main content
SpringerLink
Log in

Opuntia spp. Products and By-products as a Potential Source of Edible Films and Coatings

  • Chapter
  • First Online:
Opuntia spp.: Chemistry, Bioactivity and Industrial Applications

Abstract

Opuntia ssp. is the main genus of the Cactaceae family that includes about 1500 species in the world. Opuntia ssp. edible parts include cladodes and their fruits, and their by-products are rich in dietary fiber, minerals, and bioactive compounds. These ingredients are currently being investigated for their application in edible films and coatings. Edible films and coatings are defined as continuous matrices of polymeric material. Among various functions and specific characteristics of edible films or coatings are; suitable water barrier efficiency, control of the gas exchange, retard solute, oil, and fat migration. Edible films and coatings research from Opuntia polysaccharides and its derivates are an exciting and novelty area that has been developed in recent years. This chapter aims to evaluate the state of Opuntia’s art as a source of polymers to incorporate as edible films and coatings.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 299.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 379.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 379.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Abdel-Hameed, E. S. S., Nagaty, M. A., Salman, M. S., & Bazaid, S. A. (2014). Phytochemicals, nutritional and antioxidant properties of two prickly pear cactus cultivars (Opuntia ficus indica Mill.) growing in Taif, KSA. Food Chemistry, 160(1), 31–38.

    Article  CAS  Google Scholar 

  • Akbari, Z., Ghomashchi, T., & Moghadam, S. (2007). Improvement in food packaging industry with biobased nanocomposites. International Journal of Food Engineering, 3(4), 1–24.

    Article  Google Scholar 

  • Allegra, A., Inglese, P., Sortino, G., Settanni, L., Todaro, A., & Liguori, G. (2016). The influence of Opuntia ficus-indica mucilage edible coating on the quality of “Hayward” kiwifruit slices. Postharvest Biology and Technology, 120(1), 45–51.

    Article  CAS  Google Scholar 

  • Allegra, A., Sortino, G., Inglese, P., Settanni, L., Todaro, A., & Gallotta, A. (2017). The effectiveness of Opuntia ficus-indica mucilage edible coating on post-harvest maintenance of ‘Dottato’ fig (Ficus carica L.) fruit. Food Packaging and Shelf Life, 12(3), 135–141.

    Article  Google Scholar 

  • Amamou, S., Lazreg, H., Hafsa, J., Majdoub, H., Rihouey, C., Le Cerf, D., & Achour, L. (2020). Effect of extraction condition on the antioxidant, antiglycation and α-amylase inhibitory activities of Opuntia macrorhiza fruit peels polysaccharides. LWT Food Science and Technology, 127, 109411.

    Article  CAS  Google Scholar 

  • Andreu-Coll, L., Cano-Lamadrid, M., Sendra, E., Carbonell-Barrachina, Á., Legua, P., & Hernández, F. (2019). Fatty acid profile of fruits (pulp and peel) and cladodes (young and old) of prickly pear [Opuntia ficus-indica (L.) Mill.] from six Spanish cultivars. Journal of Food Composition and Analysis, 84, 103294.

    Article  CAS  Google Scholar 

  • Angulo-Bejarano, P. I., & Paredes-López, O. (2012). Nopal: A perspective view on its nutraceutical potential. ACS Symposium Series, 1109(1), 113–159.

    Article  CAS  Google Scholar 

  • Aparicio-Fernández, X., Vega-Ahuatzin, A., Ochoa-Velasco, C. E., Cid-Pérez, S., Hernández-Carranza, P., & Ávila-Sosa, R. (2018). Physical and antioxidant characterization of edible films added with red prickly pear (Opuntia ficus-indica L.) cv. San Martín peel and/or its aqueous extracts. Food and Bioprocess Technology, 11(2), 368–379.

    Article  CAS  Google Scholar 

  • Arias-Rico, J., Del Socorro Cruz-Cansino, N., Cámara-Hurtado, M., López-Froilán, R., Pérez-Rodríguez, M. L., Sánchez-Mata, M. C., Jaramillo-Morales, O. A., Barrera-Gálvez, R., & Ramírez-Moreno, E. (2020). Study of xoconostle (Opuntia spp.) powder as source of dietary fiber and antioxidants. Food, 9(4), 1–13.

    Google Scholar 

  • Astello-García, M. G., Cervantes, I., Nair, V., Santos-Díaz, M. S., Reyes-Agüero, A., Guéraud, F., Negre-Salvayre, A., Rossignol, M., Ciscneros-Zevallos, L., & Barba de la Rosa, A. P. (2015). Chemical composition and phenolic compounds profile of cladodes from Opuntia spp. cultivars with different domestication gradient. Journal of Food Composition and Analysis, 43, 119–130.

    Article  CAS  Google Scholar 

  • Atmodjo, M. A., Hao, Z., & Mohnen, D. (2013). Evolving views of pectin biosynthesis. Annual Review of Plant Biology, 64, 747–779.

    Article  CAS  PubMed  Google Scholar 

  • Ayadi, M. A., Abdelmaksoud, W., Ennouri, M., & Attia, H. (2009). Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making. Industrial Crops and Products, 30(1), 40–47.

    Article  CAS  Google Scholar 

  • Ayquipa-Cuellar, E., Salcedo-Sucasaca, L., Azamar-Barrios, J. A., & Chaquilla-Quilca, G. (2020). Assessment of prickly pear peel mucilage and potato husk starch for edible films production for food packaging industries. Waste and Biomass Valorization, 2020, 0123456789.

    Google Scholar 

  • Baldwin, E. A. (2020). Surface treatments and edible coatings in food preservation. In M. S. Rahman (Ed.), Handbook of food preservation (3rd ed., pp. 507–528). CRC Press.

    Chapter  Google Scholar 

  • Barba, F. J., Putnik, P., Bursać Kovačević, D., Poojary, M. M., Roohinejad, S., Lorenzo, J. M., & Koubaa, M. (2017). Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products. Trends in Food Science and Technology, 67(2), 260–270.

    Article  CAS  Google Scholar 

  • Beikzadeh, S., Khezerlou, A., Jafari, S. M., Pilevar, Z., & Mortazavian, A. M. (2020). Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry. Advances in Colloid and Interface Science, 280, 102–164.

    Article  CAS  Google Scholar 

  • Bensadón, S., Hervert-Hernández, D., Sáyago-Ayerdi, S. G., & Goñi, I. (2010). By-products of Opuntia ficus-indica as a source of antioxidant dietary fiber. Plant Foods for Human Nutrition, 65(3), 210–216.

    Article  PubMed  CAS  Google Scholar 

  • Bourtoom, T. (2008). Edible films and coatings: Characteristics and properties. International Food Research Journal, 15(3), 237–248.

    Google Scholar 

  • Candoğan, K., Barbosa-Cánovas, G. V., & Çarkcıoğlu, E. (2017). Edible films and coatings: sensory aspects. In M. P. Montero-García, M. Gómez-Guillén, M. E. López-Caballero, & G. V. Barbosa-Cánovas (Eds.), Edible films and coatings: Fundamentals and applications (1st ed., pp. 497–518). CRC Press.

    Google Scholar 

  • Cárdenas, A., Goycoolea, F. M., & Rinaudo, M. (2008). On the gelling behaviour of “nopal” (Opuntia ficus-indica) low methoxyl pectin. Carbohydrate Polymers, 73(2), 212–222.

    Article  CAS  Google Scholar 

  • Cenobio-Galindo, A. J., Pimentel-González, D. J., Del Razo-Rodríguez, O. E., Medina-Pérez, G., Carrillo-Inungaray, M. L., Reyes-Munguía, A., & Campos-Montiel, R. G. (2019). Antioxidant and antibacterial activities of a starch film with bioextracts microencapsulated from cactus fruits (Opuntia oligacantha). Food Science and Biotechnology, 28(5), 1553–1561.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Coffey, D. G., Bell, D. A., & Henderson, A. (2006). Cellulose and cellulose derivatives. In A. M. Stephen, G. O. Phillips, & P. A. Williams (Eds.), Food polysaccharides and their applications (2nd ed., pp. 147–179). CRC Press.

    Google Scholar 

  • Contreras-Padilla, M., Pérez-Torrero, E., Hernández-Urbiola, M. I., Hernández-Quevedo, G., del Real, A., Rivera-Muñoz, E. M., & Rodríguez-García, M. E. (2011). Evaluation of oxalates and calcium in nopal pads (Opuntia ficus-indica var. redonda) at different maturity stages. Journal of Food Composition and Analysis, 24(1), 38–43.

    Article  CAS  Google Scholar 

  • Cruz-Bravo, R. K., Guzmán-Maldonado, S. H., Araiza-Herrera, H. A., & Zegbe, J. A. (2019). Storage alters physicochemical characteristics, bioactive compounds and antioxidant capacity of cactus pear fruit. Postharvest Biology and Technology, 150, 105–111.

    Article  CAS  Google Scholar 

  • Daudt, R., Avena-Bustillos, R., Williams, T., Wood, D., Külkamp-Guerreiro, L., & Marczak, T. (2016). Comparative study on properties of edible films based on pinhao (Araucaria angustifolia) starch and flour. Food Hydrocolloids, 60(3), 279–287.

    Article  CAS  Google Scholar 

  • de Campo, C., Dick, M., Pereira dos Santos, P., Haas Costa, T. M., Paese, K., Stanisçuaski Guterres, S., de Oliveira Rios, A., & Hickmann Flôres, S. (2018). Zeaxanthin nanoencapsulation with Opuntia monacantha mucilage as structuring material: Characterization and stability evaluation under different temperatures. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 558(5), 410–421.

    Article  CAS  Google Scholar 

  • Del-Valle, V., Hernández-Muñoz, P., Guarda, A., & Galotto, M. J. (2005). Development of a cactus-mucilage edible coating (Opuntia ficus-indica) and its application to extend strawberry (Fragaria ananassa) shelf-life. Food Chemistry, 91(4), 751–756.

    Article  CAS  Google Scholar 

  • Dhumal, C. V., & Sarkar, P. (2018). Composite edible films and coatings from food-grade biopolymers. Journal of Food Science and Technology, 55(11), 4369–4383.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Dias, A. B., Müller, C. M., Larotonda, F. D., & Laurindo, J. B. (2010). Biodegradable films based on rice starch and rice flour. Journal of Cereal Science, 51(2), 213–219.

    Article  CAS  Google Scholar 

  • Dominguez-Martinez, B. M., Martínez-Flores, H. E., Berrios, J. D. J., Otoni, C. G., Wood, D. F., & Velazquez, G. (2017). Physical characterization of biodegradable films based on chitosan, polyvinyl alcohol and Opuntia mucilage. Journal of Polymers and the Environment, 25(3), 683–691.

    Article  CAS  Google Scholar 

  • Dranca, F., & Oroian, M. (2018). Extraction, purification and characterization of pectin from alternative sources with potential technological applications. Food Research International, 113(3), 327–350.

    Article  CAS  PubMed  Google Scholar 

  • El Kossori, R. L., Villaume, C., El Boustani, E., Sauvaire, Y., & Méjean, L. (1998). Composition of pulp, skin and seeds of prickly pears fruit (Opuntia ficus-indica sp.). Plant Foods for Human Nutrition, 52(3), 263–270.

    Article  PubMed  Google Scholar 

  • El-Shahat, M. S., Rabie, M. A., Ragab, M., & Siliha, H. I. (2019). Changes on physicochemical and rheological properties of biscuits substituted with the peel and alcohol-insoluble solids (AIS) from cactus pear (Opuntia ficus-indica). Journal of Food Science and Technology, 56(8), 3635–3645.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Espino-Díaz, M., De Jesús Ornelas-Paz, J., Martínez-Téllez, M. A., Santillán, C., Barbosa-Cánovas, G. V., Zamudio-Flores, P. B., & Olivas, G. I. (2010). Development and characterization of edible films based on mucilage of Opuntia ficus-indica (L.). Journal of Food Science, 75(6), 347–352.

    Article  CAS  Google Scholar 

  • Fox, D. I. (2011). Cactus mucilage-assisted heavy metal separation: Design and implementation. Graduate Theses and Dissertations.

    Google Scholar 

  • García, M., Martino, M., & Zaritzky, N. (2000). Lipid addition to improve barrier properties of edible starch-based films and coatings. Journal of Food Science, 65(3), 941–947.

    Article  Google Scholar 

  • Gheribi, R., Gharbi, M. A., El Ouni, M., & Khwaldia, K. (2019a). Enhancement of the physical, mechanical and thermal properties of cactus mucilage films by blending with polyvinyl alcohol. Food Packaging and Shelf Life, 22, 100386.

    Article  Google Scholar 

  • Gheribi, R., Habibi, Y., & Khwaldia, K. (2019b). Prickly pear peels as a valuable resource of added-value polysaccharide: Study of structural, functional and film forming properties. International Journal of Biological Macromolecules, 126, 238–245.

    Article  CAS  PubMed  Google Scholar 

  • Gheribi, R., & Khwaldia, K. (2019). Cactus mucilage for food packaging applications. Coatings, 9(10), 655–670.

    Article  CAS  Google Scholar 

  • Gheribi, R., Puchot, L., Verge, P., Jaoued-Grayaa, N., Mezni, M., Habibi, Y., & Khwaldia, K. (2018). Development of plasticized edible films from Opuntia ficus-indica mucilage: A comparative study of various polyol plasticizers. Carbohydrate Polymers, 190(12), 204–211.

    Article  CAS  PubMed  Google Scholar 

  • González Sandoval, D. C., Luna Sosa, B., Martínez-Ávila, G. C. G., Rodríguez Fuentes, H., Avendaño Abarca, V. H., & Rojas, R. (2019). Formulation and characterization of edible films based on organic mucilage from Mexican Opuntia ficus-indica. Coatings, 9, 506.

    Article  CAS  Google Scholar 

  • Guadarrama-Lezama, A. Y., Castaño, J., Velázquez, G., Carrillo-Navas, H., & Alvarez-Ramírez, J. (2018). Effect of nopal mucilage addition on physical, barrier and mechanical properties of citric pectin-based films. Journal of Food Science and Technology, 55(9), 3739–3748.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Guevara-Figueroa, T., Jiménez-Islas, H., Reyes-Escogido, M. L., Mortensen, A. G., Laursen, B. B., Lin, L. W., León-Rodríguez, A. D., Fomsgsard, I. S., & Barba de la Rosa, A. P. (2010). Proximate composition, phenolic acids, and flavonoids characterization of commercial and wild nopal (Opuntia spp.). Journal of Food Composition and Analysis, 23(6), 525–532.

    Article  CAS  Google Scholar 

  • Habibi, Y., Mahrouz, M., Marais, M. F., & Vignon, M. R. (2004). An arabinogalactan from the skin of Opuntia ficus-indica prickly pear fruits. Carbohydrate Research, 339(6), 1201–1205.

    Article  CAS  PubMed  Google Scholar 

  • Hall, D. J. (2012). Edible coatings from lipids, waxes, and resins. In E. A. Baldwin, R. Hagenmaier, & J. Bai (Eds.), Edible coatings and films to improve food quality (2nd ed., pp. 79–101). CRC Press.

    Google Scholar 

  • Hammam, A. R. A. (2019). Technological, applications, and characteristics of edible films and coatings: A review. SN Applied Sciences, 1(6), 1–11.

    Article  CAS  Google Scholar 

  • Han, J., Seo, G., Park, I., Kim, G., & Lee, D. (2006). Physical and mechanical properties of pea starch edible films containing beeswax emulsions. Journal of Food Science, 71(5), 290–296.

    Article  CAS  Google Scholar 

  • Hernández-Carranza, P., Rivadeneyra-Mata, M., Ramos-Cassellis, M. E., Aparicio-Fernández, X., Navarro-Cruz, A. R., Ávila-Sosa, R., & Ochoa-Velasco, C. E. (2019). Characterization of red prickly pear peel (Opuntia ficus-indica L.) and its mucilage obtained by traditional and novel methodologies. Journal of Food Measurement and Characterization, 13(2), 1111–1119.

    Article  Google Scholar 

  • Hernández-Fuentes, A. D., Trapala-Islas, A., Gallegos-Vásquez, C., Campos-Montiel, R. G., Pinedo-Espinoza, J. M., & Guzmán-Maldonado, S. H. (2015). Variabilité physico-chimique et caractéristiques nutritionnelles et fonctionnelles de variétés de “xoconostle” (Opuntia spp.) du Mexique. Introduction. Fruits, 70(2), 109–116.

    Article  Google Scholar 

  • Jeya Jeevahan, J., Chandrasekaran, M., Venkatesan, S. P., Sriram, V., Britto Joseph, G., Mageshwaran, G., & Durairaj, R. B. (2020). Scaling up difficulties and commercial aspects of edible films for food packaging: A review. Trends in Food Science & Technology, 100, 210–222.

    Article  CAS  Google Scholar 

  • Kadzińska, J., Janowicz, M., Kalisz, S., Bryś, J., & Lenart, A. (2019). An overview of fruit and vegetable edible packaging materials. Packaging Technology and Science, 32(10), 483–495.

    Article  CAS  Google Scholar 

  • Kalegowda, P., Chauhan, A. S., & Nanjaraj Urs, S. M. (2017). Opuntia dillenii (Ker-Gawl) Haw cladode mucilage: Physico-chemical, rheological and functional behavior. Carbohydrate Polymers, 157, 1057–1064.

    Article  CAS  PubMed  Google Scholar 

  • Khazaei, N., Esmaiili, M., & Djomeh, Z. E. (2016). Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying. Carbohydrate Polymers, 137(3), 249–254.

    Article  CAS  PubMed  Google Scholar 

  • Krochta, J. M. (1997). Edible protein films and coatings. In S. Damodaran & A. Paraf (Eds.), Food proteins and their applications (pp. 529–550). Marcel Dekker.

    Google Scholar 

  • Kumar, N., & Neeraj. (2019). Polysaccharide-based component and their relevance in edible film/coating: A review. Nutrition & Food Science, 49(5), 793–823.

    Article  Google Scholar 

  • Kumar, S., Mukherjee, A., & Dutta, J. (2020). Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives. Trends in Food Science & Technology, 97, 196–209.

    Article  CAS  Google Scholar 

  • Lira-Ortiz, A. L., Reséndiz-Vega, F., Ríos-Leal, E., Contreras-Esquivel, J. C., Chavarría-Hernández, N., Vargas-Torres, A., & Rodríguez-Hernández, A. I. (2014). Pectins from waste of prickly pear fruits (Opuntia albicarpa Scheinvar ’Reyna’): Chemical and rheological properties. Food Hydrocolloids, 37, 93–99.

    Article  CAS  Google Scholar 

  • Majdoub, H., Roudesli, S., & Deratani, A. (2001). Polysaccharides from prickly pear peel and nopals of Opuntia ficus-indica: Extraction, characterization and polyelectrolyte behaviour. Polymer International, 50(5), 552–560.

    Article  CAS  Google Scholar 

  • Maxwell, E. G., Belshaw, N. J., Waldron, K. W., & Morris, V. J. (2012). Pectin: An emerging new bioactive food polysaccharide. Trends in Food Science and Technology, 24(2), 64–73.

    Article  CAS  Google Scholar 

  • McHugh, T. H., & Avena-Bustillos, R. J. (2012). Applications of edible films and coatings to processed foods. In E. A. Baldwin, R. Hagenmaier, & J. Bai (Eds.), Edible coatings and films to improve food quality (pp. 291–318). CRC Press.

    Google Scholar 

  • Medina-Torres, L., Brito-De La Fuente, E., Torrestiana-Sanchez, B., & Katthain, R. (2000). Rheological properties of the mucilage gum (Opuntia ficus-indica). Food Hydrocolloids, 14(5), 417–424.

    Article  CAS  Google Scholar 

  • Melgar, B., Pereira, E., Oliveira, M. B. P. P., Garcia-Castello, E. M., Rodriguez-Lopez, A. D., Sokovic, M., Barros, L., & Ferreira, I. C. F. R. (2017). Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients. Food Research International, 101, 259–265.

    Article  CAS  PubMed  Google Scholar 

  • Mondragon-Jacobo, C. (2020). Cactus pear domestication and breeding. In Plant breeding reviews (pp. 135–166). John Wiley & Sons.

    Google Scholar 

  • Mujtaba, M., Akyuz, L., Koc, B., Kaya, M., Ilk, S., Cansaran-Duman, D., Martinez, A. S., Cakmak, Y. S., Labidi, J., & Boufi, S. (2019). Novel, multifunctional mucilage composite films incorporated with cellulose nanofibers. Food Hydrocolloids, 89(1), 20–28.

    Article  CAS  Google Scholar 

  • Naqash, F., Masoodi, F. A., Rather, S. A., Wani, S. M., & Gani, A. (2017). Emerging concepts in the nutraceutical and functional properties of pectin. A review. Carbohydrate Polymers, 168, 227–239.

    Article  CAS  PubMed  Google Scholar 

  • Nassar, A. G. (2008). Chemical composition and functional properties of prickly pear (Opuntia ficus-indica) seeds flour and protein concentrate. World Journal of Dairy & Food Sciences, 3(1), 11–16.

    Google Scholar 

  • Nedovic, V., Kalusevic, A., Manojlovic, V., Levic, S., & Bugarski, B. (2011). An overview of encapsulation technologies for food applications. Procedia Food Science, 1, 1806–1815.

    Article  CAS  Google Scholar 

  • Nešić, A., Cabrera-Barjas, G., Dimitrijević-Branković, S., Davidović, S., Radovanović, N., & Delattre, C. (2019). Prospect of polysaccharide-based materials as advanced food packaging. Molecules, 25(1), 135–141.

    Article  PubMed Central  CAS  Google Scholar 

  • Osorio-Esquivel, O., Ortiz-Moreno, A., Garduño-Siciliano, L., Álvarez, V. B., & Hernández-Navarro, M. D. (2012). Antihyperlipidemic effect of methanolic extract from Opuntia joconostle seeds in mice fed a hypercholesterolemic diet. Plant Foods for Human Nutrition, 67(4), 365–370.

    Article  CAS  PubMed  Google Scholar 

  • Özcan, M. M., & Al Juhaimi, F. Y. (2011). Nutritive value and chemical composition of prickly pear seeds (Opuntia ficus-indica L.) growing in Turkey. International Journal of Food Sciences and Nutrition, 62(5), 533–536.

    Article  PubMed  CAS  Google Scholar 

  • Pelissari, F. M., Andrade-Mahecha, M. M., do Amaral Sobral, P. J., & Menegalli, F. C. (2013). Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca). Food Hydrocolloids, 30(4), 681–690.

    Article  CAS  Google Scholar 

  • Perera, C. O. (2007). Minimal processing of fruits and vegetables. In M. S. Rahman (Ed.), Handbook of food preservation (2nd ed., pp. 137–150). CRC Press.

    Chapter  Google Scholar 

  • Pérez-Gago, M. B. (2012). Protein-based films and coatings. In E. A. Baldwin, R. D. Hagenmaier, & J. Bai (Eds.), Edible coatings and films to improve food quality (2nd ed., pp. 13–77). CRC Press.

    Google Scholar 

  • Pimienta-Barrios, E., Méndez-Morán, L., Ramírez-Hernández, B. C., García de Alba-García, J. E., & Domínguez-Arias, R. M. (2008). Efecto de la ingestión del fruto de xoconostle (Opuntia joconostle Web.) sobre la glucosa y lípidos séricos. Agrociencia, 42(5), 645–653.

    Google Scholar 

  • Pop, O. L., Pop, C. R., Dufrechou, M., Vodnar, D. C., Socaci, S. A., Dulf, F. V., Minervini, F., & Suharoschi, R. (2020). Edible films and coatings functionalization by probiotic incorporation: A review. Polymers, 12(1), 12–26.

    Article  CAS  Google Scholar 

  • Ramadan, M. F., & Mörsel, J. T. (2003). Recovered lipids from prickly pear [Opuntia ficus-indica (L.) Mill] peel: A good source of polyunsaturated fatty acids, natural antioxidant vitamins and sterols. Food Chemistry, 83(3), 447–456.

    Article  CAS  Google Scholar 

  • Ramos-García, M. L., Bautista-Baños, S., & Barrera-Necha, L. (2010). Compuestos antimicrobianos adicionados en recubrimientos comestibles para uso en productos hortofrutícolas. Revista Mexicana de Fitopatología, 28(1), 44–57.

    Google Scholar 

  • Salama, H. E., Abdel Aziz, M. S., & Sabaa, M. W. (2019). Development of antibacterial carboxymethyl cellulose/chitosan biguanidine hydrochloride edible films activated with frankincense essential oil. International Journal of Biological Macromolecules, 139(6), 1162–1167.

    Article  CAS  PubMed  Google Scholar 

  • Salehi, E., Emam-Djomeh, Z., Fathi, M., & Askari, G. (2019). Opuntia ficus-indica mucilage. In S. M. A. Razavi (Ed.), Emerging natural hydrocolloids: Rheology and functions (1st ed., pp. 425–450). John Wiley & Sons.

    Chapter  Google Scholar 

  • Salehi, F. (2019). Characterization of new biodegradable edible films and coatings based on seeds gum: A review. Journal of Packaging Technology and Research, 3(2), 193–201.

    Article  Google Scholar 

  • Sánchez-González, L., González-Martínez, C., Chiralt, A., & Cháfer, M. (2010). Physical and antimicrobial properties of chitosan-tea tree essential oil composite films. Journal of Food Engineering, 98(4), 443–452.

    Article  CAS  Google Scholar 

  • Sandoval, D. C. G., Sosa, B. L., Martínez-Ávila, G. C. G., Fuentes, H. R., Abarca, V. H. A., & Rojas, R. (2019). Formulation and characterization of edible films based on organic mucilage from Mexican Opuntia ficus-indica. Coatings, 9(8), 1–11.

    Google Scholar 

  • Santos-Díaz, M. S., Barba de la Rosa, A. P., Héliès-Toussaint, C., Guéraud, F., & Nègre-Salvayre, A. (2017). Opuntia spp.: Characterization and benefits in chronic diseases. Oxidative Medicine and Cellular Longevity, 2017, 1–17.

    Article  Google Scholar 

  • Soliva-Fortuny, R., Rojas-Graü, M. A., & Martín-Belloso, O. (2012). Polysaccharide coatings. In E. A. Baldwin, R. D. Hagenmaier, & J. Bai (Eds.), Edible coatings and films to improve food quality (2nd ed., pp. 103–135). CRC Press.

    Google Scholar 

  • Treviño-Garza, M. Z., García, S., Heredia, N., Alanís-Guzmán, M. G., & Arévalo-Niño, K. (2017). Layer-by-layer edible coatings based on mucilages, pullulan and chitosan and its effect on quality and preservation of fresh-cut pineapple (Ananas comosus). Postharvest Biology and Technology, 128(1), 63–75.

    Article  CAS  Google Scholar 

  • Umaraw, P., & Verma, A. K. (2015). Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach. Critical Reviews in Food Science and Nutrition, 57(6), 1270–1279.

    Article  CAS  Google Scholar 

  • Vargas, C. G., Costa, T. M. H., de Oliveira Rios, A., & Flôres, S. H. (2017). Comparative study on the properties of films based on red rice (Oryza glaberrima) flour and starch. Food Hydrocolloids, 65(1), 96–106.

    Article  CAS  Google Scholar 

  • Vásconez, M., Flores, S., Campos, C., Alvarado, J., & Gerschenson, L. (2009). Antimicrobial activity and physical properties of chitosan-tapioca starch based edible films and coatings. Food Research International, 42(7), 762–769.

    Article  CAS  Google Scholar 

  • Velickova, E., Winkelhausen, E., Kuzmanova, S., Moldão-Martins, M., & Alves, V. D. (2013). Characterization of multilayered and composite edible films from chitosan and beeswax. Food Science and Technology International, 21(2), 83–93.

    Article  PubMed  CAS  Google Scholar 

  • Wu, S. (2019). Extending shelf-life of fresh-cut potato with cactus Opuntia dillenii polysaccharide-based edible coatings. International Journal of Biological Macromolecules, 130, 640–644.

    Article  CAS  PubMed  Google Scholar 

  • Zambrano-Zaragoza, M. L., Gutiérrez-Cortez, E., Del Real, A., González-Reza, R. M., Galindo-Pérez, M. J., & Quintanar-Guerrero, D. (2014). Fresh-cut Red Delicious apples coating using tocopherol/mucilage nanoemulsion: Effect of coating on polyphenol oxidase and pectin methylesterase activities. Food Research International, 62(10), 974–983.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, Chihuahua, México

    Rogelio Sánchez-Vega, América Chávez-Martínez & Juan Manuel Tirado-Gallegos

  2. Departamento de Ciencias de la Salud, Universidad Iberoamericana Puebla, Puebla, México

    Fatima Reyes-Jurado

  3. Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla, México

    Carlos Enrique Ochoa-Velasco & Raúl Avila-Sosa

Authors
  1. Rogelio Sánchez-Vega
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. América Chávez-Martínez
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Juan Manuel Tirado-Gallegos
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Fatima Reyes-Jurado
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Carlos Enrique Ochoa-Velasco
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Raúl Avila-Sosa
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Raúl Avila-Sosa .

Editor information

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

Rights and permissions

Reprints and permissions

Copyright information

© 2021 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Sánchez-Vega, R., Chávez-Martínez, A., Tirado-Gallegos, J.M., Reyes-Jurado, F., Ochoa-Velasco, C.E., Avila-Sosa, R. (2021). Opuntia spp. Products and By-products as a Potential Source of Edible Films and Coatings. 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_39

Download citation

Publish with us

Policies and ethics

Search

Navigation