Cactus Pear Juice as a Functional Beverage: Current Knowledge, Technological Developments, and Future Directions

Cactus pear (Opuntia spp.) is a drought-resistant fruit widely grown in arid and semi-arid regions of Africa, Latin America, and the Mediterranean. In recent years, cactus pear juice has gained growing interest in the food and nutraceutical sectors because of its high nutritional value, functional bioactive compounds, and potential health benefits. This narrative review summarizes the current scientific knowledge on cactus pear juice, including its nutritional composition, antioxidant properties, processing potential, and technological constraints. The review highlights factors affecting juice quality such as variety, maturity stage, extraction method, filtration, pasteurization, and storage conditions. Comparative studies show that cactus pear juice is rich in betalains, phenolic compounds, vitamins, and minerals, and demonstrates promising antioxidant, anti-inflammatory, and anti-diabetic properties. However, challenges remain related to its mucilage content, enzymatic instability, rapid color degradation, and microbial sensitivity during storage. The review identifies opportunities for industrial exploitation, especially in health beverages, functional food formulations, and value-added products for regions with limited water resources. Future research should focus on improving processing stability, optimizing extraction technologies, validating clinical health benefits, and developing standards for commercialization and quality control. Overall, cactus pear juice shows potential as a sustainable and high-value functional beverage, particularly for countries seeking to diversify their agro-food sectors and reduce post-harvest losses.