Cacti are highly adaptable plants with outstanding biological, ecological, nutritional, and economic potential. Their unique morphology and water-storage capacity allow them to grow in arid regions, making them strategically important for agriculture. The aim of this review was to highlight the potential of cacti and their components for use in the production of functional foods for human nutrition, both as part of conventional food products and as components of edible coatings and biodegradable films. The review focuses on the potential for use in the human diet of the cactus Opuntia ficus-indica, the most widely cultivated and used cactus globally. Cactus mucilage has been recognized as a natural prebiotic and a biodegradable polymer with promising applications in food packaging, contributing to both improved nutritional quality and enhanced environmental sustainability. Bioactive compounds from O. ficus-indica, including polyphenols, flavonoids, betalains, and soluble fiber, promote health by regulating the composition of the gut microbiota and exhibiting antioxidant activity. The integration of cactus-derived ingredients into modern food systems represents a convergence of traditional knowledge and modern food science, offering eco-friendly and health-focused solutions. Despite promising results, further research is needed for optimizing fortified foods and confirming the clinical efficacy of cacti in humans.
AlbergamoAPotortìAGDi BellaG, et al. (2022) Chemical characterization of different products from the Tunisian Opuntia ficus-indica (L.). Mill. Foods11(2): 155.
2.
AliBAbderrahimZHassaneM, et al. (2022) Chemical composition of cactus pear seed oil: Phenolics identification and antioxidant activity. Journal of Pharmacopuncture25(2): 121–129.
3.
Al-NaqebGFioriLCiolliM, et al. (2021) Prickly pear seed oil extraction, chemical characterization and potential health benefits. Molecules26(16): 5018.
4.
AllegraAInglesePSortinoG, et al. (2016) The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices. Postharvest Biology and Technology120: 45–51.
5.
AllegraASortinoGIngleseP, et al. (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 Life12: 135–141.
6.
AlvesRDNCavalcantiMTPereiraEM, et al. (2025) Exploring cactus mucilage for sustainable food packaging: A bibliometric review of a decade of research. Processes13(6): 1830.
7.
AmmarIBenAmiraAKhemakemI, et al. (2017) Effect of Opuntia ficus-indica flowers maceration on quality and on heat stability of olive oil. Journal of Food Science and Technology54(6): 1502–1510.
8.
Bernardino-NicanorAMontañez-SotoJLConde-BarajasE, et al. (2018) Spectroscopic and structural analyses of mucilage and its potential as an edible coating. Coatings8: 466.
9.
BlandoFRussoRNegroC, et al. (2019) Antimicrobial and Antibiofilm activity against Staphylococcus aureus of Opuntia ficus-indica (L.). Mill. Cladode Polyphenolic Extracts. Antioxidants8(5): 117.
10.
BouaziziSMontevecchiGAntonelliA, et al. (2020) Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation. LWT - Food Science and Technology124: 109155.
11.
BrinkerF (2009) Prickly pear as food and medicine. Journal of Dietary Supplements6(4): 362–376.
12.
ChahdouraHChaouchMAChouchéneW, et al. (2018) Incorporation of Opuntia macrorhiza engelm. In cake-making: Physical and sensory characteristics. LWT - Food Science and Technology90: 15–21.
13.
ChouguiNDjerroudNNaraouiF, et al. (2015) Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant. Food Chemistry173: 382–390.
14.
ChristopoulosMVGkatzosDKafkaletouM, et al. (2022) Edible coatings from Opuntia ficus-indica cladodes alongside chitosan on quality and antioxidants in cherries during storage. Foods (Basel, Switzerland)11(5): 699.
15.
CiriminnaRBongiornoDScurriaA, et al. (2017) Sicilian Opuntia ficus-indica seed oil: Fatty acid composition and bio-economical aspects. European Journal of Lipid Science and Technology119(11): 1700232.
16.
Cruz-RubioJMMuellerMViernsteinH, et al. (2021) Prebiotic potential and chemical characterization of the poly- and oligosaccharides present in the mucilage of Opuntia ficus-indica and Opuntia joconostle. Food Chemistry362: 130167.
17.
DantasDLdSVieraVBSoaresJKB, et al. (2022) Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt. LWT - Food Science and Technology158: 113165.
18.
DasGLimKJTantengcoOAG, et al. (2021) Cactus: Chemical, nutraceutical composition and potential bio-pharmacological properties. Phytotherapy Research35(3): 1248–1283.
19.
De Andrade VieiraEDe Magalhães CordeiroAMT (2023) Bioprospecting and potential of cactus mucilages: A bibliometric review. Food Chemistry401: 134121.
20.
De Carvalho CoelhoLMVelosoBFde Lima SilvaV, et al. (2025) Innovations and challenges in the use of cactus mucilage: A technological analysis. International Journal of Biological Macromolecules316(Pt 1): 144792.
21.
De MedeirosVPBOliveiraDQueirogaKÁR, et al. (2024) Development and application of mucilage and bioactive compounds from Cactaceae to formulate novel and sustainable edible films and coatings to preserve fruits and vegetables: A review. Foods (Basel, Switzerland)13(22): 3613.
22.
De WaalHOLouhaichiMTaguchiM, et al. (2015) Spineless cactus pear as livestock feed in South Africa. In: De WaalHOLouhaichiMTaguchiM (eds) Development of a cactus pear agro-industry for the sub-Sahara Africa region. University of the Free State, 30–39.
23.
De WitMDu ToitAOsthoffG, et al. (2020) Antioxidant content, capacity and retention in fresh and processed cactus pear (Opuntia ficus-indica and O. robusta) fruit peels from different fruit-colored cultivars. Frontiers in Sustainable Food Systems4: 133.
24.
Del ValleVHernández-MuñozPGuardaA, et al. (2005) Development of a cactus-mucilage edible coating (Opuntia ficus-indica) and its application to extend strawberry (Fragaria ananassa) shelf-life. Food Chemistry91(4): 751–756.
25.
DickMLimbergerCThysRCS, et al. (2020) Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers. Food Chemistry314: 126178.
26.
DLdSDVieraVBSoaresJKB, et al. (2022) Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt. LWT - Food Science and Technology158: 113165.
27.
Doesburg-van KleffensMZimmermann-KlemdAMGründemannC (2023) An overview on the hallucinogenic peyote and its alkaloid mescaline: The importance of context, ceremony and culture. Molecules28(24): 7942.
28.
DubeuxJCBSantosMVFCunhaMV, et al. (2021) Cactus (Opuntia and Nopalea) nutritive value: A review. Animal Feed Science and Technology275: 114890.
29.
EnnouriMEvelyneBLaurenceM, et al. (2005) Fatty acid composition and rheological Behaviour of prickly pear seed oils. Food Chemistry93: 431–437.
FilanninoPCavoskiIThlienN, et al. (2016) Lactic acid fermentation of cactus cladodes (Opuntia ficus-indica L.) generates flavonoid derivatives with antioxidant and anti-inflammatory properties. PLoS One11(5): e0155156.
32.
GheribiRKhwaldiaK (2019) Cactus mucilage for food packaging applications. Coatings9(10): 655.
33.
GrecoGGarganoFMottaML, et al. (2024) Effect of application of a cactus pear mucilage-based edible coating enriched with glycerol and L-glutamine on minimally processed white-flesh loquats. Agronomy14(6): 1246.
34.
GriffithMP (2004) The origins of an important cactus crop, Opuntia ficus-indica (Cactaceae): New molecular evidence. American Journal of Botany91(1): 1915–1921.
35.
Guevara-ArauzaJCOrnelas-PazJdeJPimentel-GonzálezDJ, et al. (2012) Prebiotic effect of mucilage and Pectic-derived oligosaccharides from Nopal (Opuntia ficus-indica). Food Science and Biotechnology21(4): 997–1003.
36.
Hernández-AnguianoAMLanda-SalgadoPEslava-CamposCA, et al. (2016) Microbiological quality of fresh Nopal juice. Microorganisms4(4): 46.
KarabagiasVKKarabagiasIKGatziasI, et al. (2020) Prickly pear seed oil by shelf-grown cactus fruits: Waste or Maste?Processes8(2): 132.
39.
KhémiriIBitriL (2019) Effectiveness of Opuntia ficus indica L. inermis seed oil in the protection and the healing of experimentally induced gastric mucosa ulcer. Oxidative Medicine and Cellular Longevity2019: 1568720.
40.
LiguoriGGaglioRSettanniL, et al. (2021) Effect of Opuntia ficus-indica mucilage edible coating in combination with ascorbic acid on strawberry fruit quality during cold storage. Journal of Food Quality2021(1): 9976052.
41.
LiguoriGGentileCGaglioR, et al. (2020) Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread. Journal of Bioscience and Bioengineering129(2): 184–191.
42.
López-HernándezLHNavarro-OliveraAACalderón-OliverM, et al. (2025) Incorporation of cactus berry (Myrtillocactus Geometrizans) and red prickly pear (Opuntia ficus-indica L. Mill.) mixtures on sausages elaborated from white-striped broiler breast as possible natural antioxidants. Foods (Basel, Switzerland)14(24): 4179.
43.
LucenaCMLucenaRFCostaGM, et al. (2013) Use and knowledge of Cactaceae in northeastern Brazil. Journal of Ethnobiology and Ethnomedicine9(1): 62.
44.
MachadoTADGPachecoMTBRdCRdEQ, et al. (2021) Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with Xiquexique (Pilosocereus gounellei) flour. PLoS ONE16: e0255287.
45.
Manzur-ValdespinoSRamírez-MorenoEArias-RicoJ, et al. (2020) Opuntia ficus-indica L. Mill residues — properties and application possibilities in food supplements. Applied Science10(9): 3260.
46.
MartinsACSGKVdVMJYPdS, et al. (2022) Physical, nutritional, and bioactive properties of Mandacaru cladode flour (Cereus jamacaru DC.): An unconventional food plant from the semi-arid Brazilian northeast. Foods (Basel, Switzerland)11(23): 3814.
47.
MonteiroSSAlmeidaRLSantosNC, et al. (2023) New functional foods with cactus components: Sustainable perspectives and future trends. Foods (Basel, Switzerland)12(13): 2494.
48.
Moraga-BabianoLLucas-GonzálezRDomínguez-ValenciaR, et al. (2026) Encapsulated prickly pear peel co-product extract: An antioxidant and colourant additive to preserve the quality of beef burgers packaged in modified atmosphere. Meat Science233: 110020.
49.
MoraisMADSFonsecaKSViégasEKD, et al. (2019) Mucilage of spineless cactus in the composition of an edible coating for minimally processed yam (Dioscorea spp.). Journal of Food Measurement and Characterization13: 2000–2008.
50.
MsaddakLAbdelhediOKrideneA, et al. (2017) Opuntia ficus-indica cladodes as a functional ingredient: Bioactive compounds profile and their effect on antioxidant quality of bread. Lipids in Health and Disease16: 1–8.
51.
NazarenoMA (2015) An overview of the medicinal uses of cactus products. In: Proceedings of International Workshop, University of the Free State. Bloemfontein: South Africa, 50–56.
52.
NomanAWangYZhangC, et al. (2025) Effect of prickly pear (Opuntia ficus-indica L.) peel incorporation to meat batter on the quality of functional chicken sausages. Polish Journal of Food and Nutrition Sciences75(4): 326–335.
53.
Ojeda-LinaresCIVallejoMLappe-OliverasP, et al. (2020) Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: An Ethnobiological approach. Journal of Ethnobiology and Ethnomedicine16: 1–12.
54.
OnakpoyaIJSullivanOHeneghanJ, et al. (2015) The effect of cactus pear (Opuntia ficus-indica) on body weight and cardiovascular risk factors: A systematic review and meta-analysis of randomized clinical trials. Nutrition31: 640–646.
55.
PalmieriNSuardiAStefanoniW, et al. (2021) Opuntia ficus-indica as an ingredient in new functional pasta: Consumer preferences in Italy. Foods (Basel, Switzerland)10(4): 803.
56.
Pérez-LópezAVLimSDCushmanJC (2023) Humboldt review: Tissue succulence in plants: Carrying water for climate change. Journal of Plant Physiology289: 154081.
57.
PrisaD (2022) Botany and uses of cacti. GSC Biological and Pharmaceutical Sciences21(1): 287–297.
58.
ProcacciSBojorquez-QuintalEPlatamoneG, et al. (2021) Opuntia ficus-indica pruning waste recycling: Recovery and characterization of mucilage from cladodes. Natural Resources12(4): 91–107.
59.
Ramírez-MorenoECariño-CortésRCruz-CansinoNdS, et al. (2017) Antioxidant and antimicrobial properties of cactus pear (Opuntia) seed oils. Journal of Food Quality2017: 1–8.
60.
RedaTHAtsbhaMK (2019) Nutritional composition, antinutritional factors, antioxidant activities, functional properties, and sensory evaluation of cactus pear (Opuntia ficus-indica) seeds grown in Tigray region, Ethiopia. International Journal of Food Science & Technology2019: 5697052.
61.
Regalado-RenteríaEAguirre-RiveraJRMMG-C, et al. (2020) Assessment of extraction methods and biological value of seed oil from eight variants of prickly pear (Opuntia spp.). Waste and Biomass Valorization11: 1181–1189.
62.
RodriguesCPaulaCDLahboukiS, et al. (2023) Opuntia spp.: An overview of the bioactive profile and food applications of this versatile crop adapted to arid lands. Foods (Basel, Switzerland)12(7): 1465.
63.
SáenzC (2000) Processing technologies: an alternative for cactus pear (Opuntia spp.) fruits and cladodes. Journal of Arid Environments6(3): 209–225.
64.
SánchezEDávila-AviñaJCastilloSL, et al. (2014) Antibacterial and antioxidant activities in extracts of fully grown cladodes of 8 cultivars of cactus pear. Journal of Food Science79(4): M659–M664.
65.
SeguraSFresnedoJMathuriauC, et al. (2018) The edible fruit species in Mexico. Genetic Resources and Crop Evolution65(6): 1767–1793.
66.
SiddiqueFArshadMKhanRA, et al. (2025) Physicochemical, antioxidant, microbial, and sensory analysis of Buffalo milk stirred yogurt fortified with cactus pear (Opuntia ficus indica) pulp. Food Science and Nutrition13(9): e70846.
67.
SigwelaVDe WitMdu ToitA, et al. (2021) Bioactive Betalain extracts from cactus pear fruit pulp, beetroot tubers, and amaranth leaves. Molecules26(16): 5012.
68.
SoaresLMNSilvaGMBuritiFCA, et al. (2021) Cereus Jamacaru D.C. (Mandacaru): A promising native Brazilian fruit as a source of nutrients and bioactives derived from its pulp and skin. Plant Foods for Human Nutrition76(2): 170–178.
69.
StabnikovaOMarininAStabnikovV (2021) Main trends in application of novel natural additives for food production. Ukrainian Food Journal10(3): 524–551.
70.
StabnikovaOParedes-LópezO (2024) Plant materials for the production of functional foods for weight management and obesity prevention. Current Nutrition and Food Science20(4): 401–422.
71.
StabnikovaOStabnikovVParedes-LópezO (2024) Fruits of wild-grown shrubs for health nutrition. Plant Foods for Human Nutrition79(1): 20–37.
72.
StabnikovaOStabnikovVMaryninA, et al. (2025) Ways to diminish pollution of fresh and marine water bodies with microplastics. In: VaseashtaAKlavinMStabnikovaO (eds) Micro and Nanoplastics in the Aquatic Environment. London: CRC Press, Taylor and Francis Group, 59–100.
73.
TodhanakasemTBoonchuaiPItsarangkoonP, et al. (2022) Development of bioactive Opuntia ficus-indica edible films containing probiotics as a coating for fresh-cut fruit. Polymers14(22): 5018.
74.
TrachtenbergSMayerAM (1981) Composition and properties of Opuntia ficus-indica mucilage. Phytochemistry20(12): 2665–2668.
75.
TsegayZTSathyanarayanaCBLemmaSM (2018) Optimization of cactus pear fruit fermentation process for wine production. Foods (Basel, Switzerland)7(8): 121.
76.
Ventura-AguilarRIBosquez-MolinaEBautista-BañosS, et al. (2017) Cactus stem (Opuntia ficus-indica Mill): anatomy, physiology and chemical composition with emphasis on its biofunctional properties. Journal of the Science of Food and Agriculture97(15): 5065–5073.
77.
VerónHERisioDIslaHD, et al. (2017) Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in northwest Argentina. LWT - Food Science and Technology84: 231–240.
78.
ZegbeJAMena-CovarrubiasJDominguez-CanalesVSI (2015) Cactus mucilage as a coating film to enhance shelf life of unprocessed guavas (Psidium guajava L.). Acta Horticulturae1067: 423–427.
