The ExploreOpuntia research project set out to utilize different genotypes of Greek prickly pear varieties (Opuntia ficus-indica) through appropriate processes, yielding final products of higher added value. Compared to other plants, Opuntias offer a wide range of exploitable opportunities via the various parts of the plant. This project focuses on fully utilizing Opuntias to produce flours, colorants, oil, and bioproducts using the fruit, young cladodes called nopalitos, the seeds, and the peel—byproducts of fruit processing.

Project Objectives

• Separate prickly pear into water-soluble and insoluble fractions for use as dietary raw materials
• Develop new and improved foods with higher dietary fiber content by using the insoluble fraction of prickly pear
• Exploit the water-soluble portion as a sugar substitute and color enhancer for new or improved foods
• Encapsulate prickly pear colorants to enhance pigment stability for use in the food industry
• Advance know-how in biotechnologically producing bacterial cellulose and bio-pigments from food industry waste and prickly pear remnants
• Develop final products with high nutritional value containing prickly pear flour (powder)