EFFECT OF DRYING METHODS ON THE NUTRACEUTICAL POTENTIAL OF CACTUS CLADODES (OPUNTIA SPP.)

Different drying methods were used to obtain flour from two Mexican cactus cladodes (nopal) (Opuntia spp.), one wild and one commercially cultivated (Verde Valtierrilla), in terms of nutraceutical compounds. Total dietary fiber, phenolic compounds and flavonoids, antioxidant capacity, in vitro fermentability and production of short-chain fatty acids were analyzed by fluid bed, tunnel, spray and freeze drying methods.