Effect of cladode drying in the antioxidant and sensory traits of functional muffins formulated with nopal flour

Abstract

Opuntia ficus-indica is the most important cactus from the agricultural point of view. Cactus cladodes or pads are rich in fibres, mucilage, and phenolic compounds. Beneficial health effects are ascribed to these constituents, such as gastric protection and hypoglycaemic effects. Due to their valuable composition, worldwide availability, and lowcost, cactus can be used as a food ingredient to prepare functional foods. The main aim of this work was to evaluate the effect of the drying conditions of the cladodes on the nutrient composition and antioxidant function of nopal flour to prepare functional muffins.O. ficus-indica cladodes were harvested, brushed, washed, and filleted. The cuticle and epidermis were removed (preserving chlorenchyma and parenchyma). Both parenchyma and whole pad strips were dried in an oven at 60 °C, in a food dehydrator at 60 °C, in a solar dryer at a maximum temperature of 60 °C and by freeze-drying. Antioxidant activity, totalphenolic compound contents (TPCC), soluble and insoluble fibres, sugars, soluble proteins, lipid oxidation were analysed, and colour parameters were also evaluated. Muffins were prepared partially replacing wheat flour with nopal flour. These baked products were sensorially and functionally characterised. Freeze-dried samples had the highest TPCC, followed by oven-dried samples, both in whole pads and in their parenchyma, with no significant differences in solar dried samples. The muffins made with nopal flour showed differences in sensory parameters compared to the control formulation, a higher TPCC and lower lipid oxidation. The use of under-utilized cactus for food and dietary therapeutic purposes are tools for food sovereignty and health prevention. Besides, this work explores the use of renewable energies for ingredient obtention for food and dietary purposes.