Characterization and transformation of the Opuntia ficus indica fruits

Opuntia ficus indica fruits have been associated with health effects, due to their protective actions against oxidation. Nevertheless, few studies about processing of Opuntia fruits are available'; therefore, we studied the pulp characteristics and processing of a local variety, for producing beverage nectars. The pulp had an average pH of 5.64, 13.47 degrees Brix, with total sugars (106gL(-1)), K (1180mgL(-1)), 503.3 mu gL(-1) of carotene, 120mgL(-1) of total phenolic compounds, 4.9mg and 46.9mgL(-1) respectively for betacyanins and betaxanthins and 243.4mgL(-1) of vitamin C. The formulated nectars with 35% of pulp (N35) and 45% of pulp (N45) had respectively 14 and 15 degrees Brix. Minor components represent 1109 and 1112mgL(-1) of K for N35 and N45 respectively, carotene (318.6 mu g and 362.8 mu gL(-1)), and vitamin C 227 and 231mgL(-1). We confirmed the stability and acceptability of these beverages after a month of storage, after stability and panel tests. Therefore, we suggest that the pulp processing can be used as a new form of agro industrial utilization of this underutilized fruit.