Opuntia spp.: Chemistry, Bioactivity and Industrial Applications

Mohamed Fawzy Ramadan is a Professor in the Agricultural Biochemistry Department at Zagazig University in Zagazig, Egypt. He has published more than 250 research papers and reviews in international peer-reviewed journals, as well as several books and book chapters.  Tamer E. Moussa Ayoub is a Lecturer in the Department of Food Technology at Suez Canal University in Ismailia, Egypt. Sascha Rohn is a Professor in Institute of Food Technology and Food Chemistry in Technische Universität Berlin in Berlin, Germany.

1-Introduction to Opuntia spp.: Chemistry, bioactivity and Industrial Applications.- 2-South African perspective on Opuntia spp.: cultivation, human and livestock food and industrial applications.- 3-Ethnobotany, medicinal utilization and Systematics of Opuntia species from Deserts of Pakistan.- 4-Cactus Pear (Opuntia spp.) Species and Cultivars.- 5-Classification, Distribution and Morphological Characterization of Opuntia species.- 6-Cultivation and Cultural Practices of Opuntia spp.- 7-Molecular characterization of Opuntia spp.- 8-Genetic diversity and ecotypes of Opuntia spp.- 9-Potential attribute of crassulacean acid metabolism of Opuntia spp. production in water-limited conditions.- 10-Harvest and Postharvest Technology of Opuntia spp.- 11-Chemistry and functionality of Opuntia spp. nopal cladodes.- 12-Opuntia ficus-indica (L.) Mill. Bioactive Ingredients and Phyto-constituents.- 13-Opuntia Fiber and its Health-Related Beneficial Properties.- 14-Opuntia spp. chemical constituents and bioactive compounds, with particular regards to polyphenols.- 15-Profile and Biological Properties of the main Phenolic compounds in cactus pear (Opuntia spp.).- 16-Opuntia spp. essential oils.- 17-Antioxidant activity of Opuntia spp.: A review.- 18-Natural antimicrobial molecules from Opuntia spp. and their role in poultry nutrition.- 19-Genus Opuntia: A golden source of compounds with anti-inflammatory potential.- 20-Opuntia spp. benefits in chronic diseases.- 21-Traceability of Opuntia spp.- 22-Antidiabetic Activity of Opuntia spp.- 23-Anticancer Activity of Opuntia spp.- 24-Innovative technologies for the identification of chemical and bioactive compounds in Opuntia spp. plant, food and waste.- 25-Innovation technologies for extracting Opuntia spp. seed oil.- 26-Novel pectins from prickly pear (Opuntia albicarpa) fruits: structural features and rheological properties.- 27-Modern Technologies in Opuntia spp. Juice Processing.- 28-Novel Technologies in Juice Processing from Opuntia spp. Fruits.- 29-Potential use of prickly pear juice prepared from shelf-grown cultivars as an authentic and nutritional fruit supplement.- 30-Fermented Beverages from Opuntia species: Composition, Commercialization and Future Outlook.- 31-Opuntia spp. Marmalade.- 32-Opuntia pear peel as a source of functional ingredients and their utilization in meat products.- 33-Opuntia spp. Seed Oil.- 34-Prickly pear (Opuntia ficus indica) processing by extrusion-cooking.- 35-Opuntia spp. and Extruded Food Products.- 36-Opuntia spp. Extruded Food Products.- 37-Industrial uses of Opuntia spp. by-products.- 38-Bread Enrichment with Opuntia spp. Derivatives.- 39-Opuntia spp. products and by-products as a potential source of edible films and coatings.- 40-Microencapsulation technology: an alternative preservation method for Opuntia spp. derived products and their bioactive compounds.- 41-Prickly pear (Opuntia spp.) in animal and poultry feed.- 42-Industrial applications of Opuntia spp. (nopal, fruit and peel).- 43-Opuntia spp. as a source of sugars for the ethanol production.- 44-Opuntia spp. in biogas production.- 45-Opuntia spp. in dye-sensitized solar cells.- 46-Incorporation of Opuntia spp. into Food Systems.- 47-Opuntia spp. in cosmetics and pharmaceuticals.- 48-Food and non-food applications of Opuntia spp. seed oil.- 49-Opuntia spp. in the textile industry.- 50-Cactus pear as colorants and coloring foods: application in different food matrices.