Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread

J Biosci Bioeng. 2020 Feb;129(2):184-191. doi: 10.1016/j.jbiosc.2019.08.009. Epub 2019 Oct 4.


The addition of active compounds to enhance the functional properties of foods is a quite common practice. Recently, bread became one of the target foods to incorporate functional ingredients such as those deriving from Opuntia spp. So far, only Opuntia ficus-indica cladodes in powder has been tested. The addition of fresh O. ficus-indica mucilage (in substitution to water) did not influence the biological leavening of the doughs. The resulting breads showed a biological role of the cactus mucilage, because their antioxidant activity was higher than that of control wheat bread. The sensory analysis indicated a general appreciation of the breads enriched with O. ficus-indica mucilage by the judges. The inclusion of fresh cactus mucilage in bread production might increase the dietary antioxidant intake due to its daily worldwide consumption.

Keywords: Antimicrobial activity; Antioxidant activity; Biological leavening; Cactus mucilage; Enriched bread; Yeasts.

MeSH terms

  • Antioxidants / metabolism*
  • Bread*
  • Opuntia / metabolism*
  • Plant Extracts / metabolism
  • Polysaccharides / genetics
  • Polysaccharides / metabolism*


  • Antioxidants
  • Plant Extracts
  • Polysaccharides