Nopal, composition and processing technologies

Nopal (Opuntia ficus-indica) is part of the Mexican diet due to its nutritional composition and it is an important source of fiber and vitamins. The traditional consumption of this plant is raw or cooked. In the food industry, heat treatments are used to reduce the microbial load, non-nutritional compounds, and inactivate enzymes, thus prolonging storage life. Due to these treatments, some compounds also change. In the case of nopal, the effect is reflected in the content of phenolic compounds, whose concentration decreases, thereby, affecting their biological activity. This chapter focuses on the chemical composition and processing technologies used for nopal.