Antioxidant Ice Cream from Opuntia streptacantha Fruit Peel: Development and Characterization

Abstract

Opuntia streptacantha, or nopal cardon, is a plant species belonging to the Cactaceae family. Its fruit (prickly pear) ranges in color from red to violet. It contains carbohydrates, proteins, dietary fiber, minerals, and peel rich in antioxidant compounds such as polyphenols, flavonoids, and betalains. The use of peels, an underutilized residue, represents a cost-effective alternative to obtain bioactive compounds of food interest, while promoting the health of the regional population through the development of functional foods. This research aimed to develop an ice cream enriched with antioxidant extracts from the Opuntia streptacantha fruit peels, sweetened with Stevia rebaudiana, and to determine, through sensory analysis, the extract concentration most accepted by consumers. Additionally, proximate chemical analysis, antioxidant capacity, and shelf-life studies were conducted. Three ice cream formulations were prepared with peel extracts (0.5, 1, and 1.5%). Based on sensory analysis and phytochemical concentration, the stevia-sweetened ice cream with 1.5% extract was selected for antioxidant capacity evaluation. The stevia ice cream's proximate composition and sensory evaluation (global hedonic rating of 81.2) was determined, and a predicted shelf life of 6.8 and 4.4 months at -18 and -6 °C, respectively. Consequently, it was considered the most promising formulation.