01
National announcement
On November 12, 2012, the Ministry of Health announced that Opuntia ficus indica (Linn.) Mill, a Mibonta variety, is a regular food. Pear fruit cactus is native to Mexico and is different from general wild or ornamental cacti. It is an edible cactus. Pear fruit cactus grows rapidly, with high water content, fine fiber, and abundant nutrients; In Mexico and many European and American countries, it is one of the main vegetables in people's daily lives and is considered a natural health product by consumers. In 1998, the Quality Product Development Center of the Ministry of Agriculture of China introduced the high-quality germplasm resource of pear cactus from Mexico, and carried out large-scale introduction, demonstration, and promotion in China. Pear fruit cactus has been proven to be a new type of health vegetable variety suitable for promotion and cultivation in China, and is currently the only edible cactus in China that has been evaluated and identified by the Ministry of Agriculture. With the recognition of its nutritional value and health functions by the Chinese people, pear cactus, as a new food resource and vegetable variety, has gradually entered the dining table of consumers.
02
Nutrient composition
Pear fruit cactus is a nutritious and healthy vegetable, which is a juicy and fleshy plant with a water content of about 90%. The chemical composition of the stem slices of pear fruit cactus is: water content of 85% to 90%, crude protein content of 5% to 12%, and carbohydrate content of 2% to 6%. Its chemical composition is similar to other multi leaf plants. The fruit of pear cactus contains high levels of glucose and fructose, with a content of around 6% to 8%; The protein content is relatively low, ranging from 3.2% to 5.5%; It contains high fiber content, with a neutral washing fiber content of 22.7%~27.1%, an acidic washing fiber content of 12.0%~16.0%, a Vitamin C content of 23 mg/100g, and is rich in mineral elements such as potassium, calcium, phosphorus, iron, and magnesium. The specific chemical components of the stem and fruit of pear fruit cactus are shown in Table 1. In addition, the total amount of amino acids in pear fruit cacti is relatively high, with a content of about 6.81-7.38%. The amino acid composition is close to the protein pattern values provided by the International Food and Agriculture Organization and the World Health Organization, with 18 types, including 8 essential amino acids for the human body. The specific composition is shown in Table 2. Pear fruit cactus also contains various physiological active substances such as polysaccharides, polyphenols, flavonoids, etc., which are relatively rich in content. The polysaccharide content is about 1.27%, and in the monosaccharide composition of polysaccharides, galactose accounts for about 80% of the total monosaccharide content; The flavonoid content is about 0.036%, and the total phenolic content is about 0.063%; Its content also varies slightly with different growth stages.
03
Efficacy value
1. Antibacterial effect
Yang Yang et al.'s research indicates that the antibacterial effect of cactus extract is related to the variety of cactus, and wild cactus extract has a significant inhibitory effect on Escherichia coli and Bacillus subtilis. Zhang Bingyun and others used cactus extract to coat and preserve cooled pork, and the results showed that as the concentration of cactus extract increased, its antibacterial effect was enhanced. 2. Hypotensive effect
Research by Wei Qihou et al. has shown that after intravenous injection of cactus extract, dog blood pressure can rapidly and steadily decrease, with an average duration of 62.2 minutes for blood pressure reduction, which is significantly different from before medication. 3. Antitumor effects
Wei Qihou et al. prepared a test reagent using ethanol extract from wild cactus and administered it orally to mice. The experiment showed that cactus extract had a good inhibitory effect on early tumor development in mice. 4. Enhance the body's immune function
Wang Guiqiu et al. found that cactus extract can promote antibody generation, enhance the function of the reticuloendothelial system, and significantly increase the body's humoral immune function, but its effect on cellular immunity is not significant. Research by Yao Yuemei and others has shown that cactus extract can increase the number of white blood cells in peripheral blood, mainly by increasing the number of monocytes, increasing the number of macrophages in tissues, and enhancing the phagocytic function of monocytes and macrophages. 5. Antioxidant and free radical scavenging
A biofilm is a bilayer composed of a mixture of phospholipids and proteins, and one of its main functions is to prevent the invasion of reactive oxygen species to prevent the decline in membrane function caused by lipid peroxidation. If these reactions are not controlled, they will lead to diseases such as canceration or atherosclerosis. According to literature reports, flavonoids play a similar antioxidant role in biological systems such as plasma lipoproteins or subcellular membranes. 6. Analgesic effect
Wei Guofeng et al. conducted analgesic experiments using twisting and warm bath methods and found that flavonoids from cactus have a analgesic effect on mice, and the analgesic effect is better than that of aspirin and physiological saline. 7. Anti inflammatory effects
According to research, flavonoids isolated from cacti have an inhibitory effect on the release of NO from mouse macrophages. The double bonds at positions 2 and 3 of the C-ring of flavonoids play a crucial role in inhibiting NO activity, while the position and quantity of carbonyl groups on the ring have no significant effect on NO activity. 8. Hypoglycemic effect
Cactus contains a variety of flavonoids, such as quercetin-3-glucoside, which has obvious hypoglycemic effect and can effectively improve the glucose metabolism of type II diabetes patients.
04
Development and application
Some plant ingredients have natural antioxidant and free radical scavenging functions, which can prevent or delay the rancidity of lipids in food, and long-term consumption can reduce the incidence rate of cancer. Many natural spices or spices contain active ingredients with outstanding antioxidant capabilities, but due to their rich aroma and small intake, their active effects are difficult to reflect in food research and development applications. As is well known, cacti have low requirements for living conditions, do not require special management, have few pests and diseases, and generally do not require fertilizer or pesticide operations, which is in line with contemporary people's pursuit of green, healthy, ecological, and environmental protection. Fresh food value Mibonta cactus is an essential vegetable in the country of origin, Mexico, second only to onions, potatoes, tomatoes, and so on. After entering our country and integrating with China's extensive and profound cooking techniques, its consumption methods have become more diverse, and it can be made into cold dishes, hot dishes, vegetable fillings, soups, juiced drinks, etc; Hot dishes can be cut into pieces, slices, shreds, strips, Ding and other shapes, and can be fried, stir fried, fried, boiled, grilled, and other methods; It can also be paired with other foods, such as stir fried eggs with cactus, braised diced chicken, stir fried shredded meat, sliced pork belly, stewed pork ribs, stewed fish soup, etc. In addition, it is similar to tomatoes and has characteristics between fruits and vegetables. Its tender slices can be eaten raw after washing. The fruit of Mibonta cactus can be completely consumed as a fruit, with a sweet taste, rich nutrition, and unique flavor. Food processing value Using Mibonta cactus as raw material, it can be processed into various foods such as canned goods, preserved fruits, beverages, preserved fruits, and vegetable slices, further enhancing its economic value. Domestic manufacturers have produced products such as preserved cactus fruits, cactus preserves, cactus jam, cactus composite fruit and vegetable juice drinks, cactus yogurt, cactus beer, etc. In recent years, snack foods have become popular in the market, such as cactus green tea, cactus jelly, cactus ice cream, cactus crispy strips, cactus crisps, cactus dietary fiber, etc., which have gradually been developed and entered the market. Feeding value Mibonta cacti can be used as feed to raise cochineal insects, which are scale insects that specifically parasitize on cacti. Cacti are excellent hosts for cochineal insects. The body of cochineal insects contains anthraquinone pigments - carmine acid. The artificially cultivated and utilized cochineal worm contains approximately 19% to 24% of carmine acid in its female stem, which can be processed to produce pigments such as carmine acid and cochineal insect red. The cochineal red pigment produced by cochineal processing has advantages such as antioxidation and non decomposition when exposed to light, and is widely used in industries such as food, cosmetics, and pharmaceuticals. Other values The seeds of Mibonta cactus contain up to 22% protein and 23% fat, and can be ground into powder for salad seasoning or pressed into edible oil. The red flesh of Mibonta cactus contains the red pigment β - cyanidin glycoside, which is one of the potential natural edible red pigments. Mature Mibonta cactus leaves store a large amount of viscous slurry, which is a good water purifier. The cellulose content in the stem nodes of Mibonta cactus accounts for about 81.8% of the dry matter mass, and its old stem contains network fibers, which can be used to manufacture high-grade paper.
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2024-05-29
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