Quality Characteristics of Processed Opuntia ficus-indica Using Selected Drying Techniques

This study aimed to develop and characterize the technological, physical, nutritional, and bioactive properties of cactus cladode flour (Opuntia ficus-indica L.) obtained through freeze-drying (OP-FD) and air circulation oven drying (OP-AC). The flours exhibited low water activity (OP-AC: 0.410; OP-FD: 0.501), moisture content (OP-AC: 5.8 g/100 g; OP-FD: 12.1 g/100 g), and ash content (OP-AC: 18.18 g/100 g; OP-FD: 16.18 g/100 g). The protein content was higher in OP-AC (14.17%) than in OP-FD (7.27%), while both flours had low lipid content (OP-AC: 1.92 g/100 g; OP-FD: 1.44 g/100 g). Both flours were rich in dietary fiber (OP-AC: 41.12 g/100 g; OP-FD: 41.93 g/100 g) and essential minerals, including potassium (OP-AC: 7.3%; OP-FD: 2.93%), chlorine (OP-AC: 5.44%; OP-FD 1.67%), and calcium (OP-AC: 0.91%; OP-FD: 0.96%). Organic acid analysis identified citric, malic, succinic, lactic, and formic acids in both samples. Notably, OP-AC exhibited higher total phenolic compounds, total flavonoids, and ferric reducing antioxidant power (FRAP) values (799.83 mg GAE/100 g, 189.16 mg EC/100 g, and 7.04 µmol TE/g, respectively) than OP-FD. The predominant phenolic compounds identified were catechin (85.4 mg/100 g) and procyanidin B2 (67.43 mg/100 g) in OP-FD, whereas OP-AC contained quercetin (20.35 mg/100 g) and procyanidin B2 (11.58 mg/100 g). The results obtained in this research showed that oven drying increases the concentration of nutrients and the retention of antioxidants compared to the freeze-drying process. Both processes highlight the potential of cactus cladode flour for use as a functional ingredient for food and pharmaceutical applications.