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<p>1-Introduction to Opuntia spp.: Chemistry, bioactivity and Industrial Applications</p>

<p>2-South African perspective on Opuntia spp.: cultivation, human and livestock food and industrial applications</p>

<p>3-Ethnobotany, medicinal utilization and Systematics of Opuntia species from Deserts of Pakistan</p>

<p>4-Cactus Pear (Opuntia spp.) Species and Cultivars</p>

<p>5-Classification, Distribution and Morphological Characterization of Opuntia species</p>

<p>6-Cultivation and Cultural Practices of Opuntia spp</p>

<p>7-Molecular characterization of Opuntia spp.</p>

<p>8-Genetic diversity and ecotypes of Opuntia spp.</p>

<p>9-Potential attribute of crassulacean acid metabolism of Opuntia spp. production in water-limited conditions</p>

<p>10-Harvest and Postharvest Technology of Opuntia spp</p>

<p>11-Chemistry and functionality of Opuntia spp. nopal cladodes</p>

<p>12-Opuntia ficus-indica (L.) Mill. Bioactive Ingredients and Phyto-constituents</p>

13-Opuntia Fiber and its Health-Related Beneficial Properties<p></p>

<p>14-Opuntia spp. chemical constituents and bioactive compounds, with particular regards to polyphenols</p>

<p>15-Profile and Biological Properties of the main Phenolic compounds in cactus pear (Opuntia spp.)</p>

<p>16-Opuntia spp. essential oils</p>

<p>17-Antioxidant activity of Opuntia spp.: A review</p>

<p>18-Natural antimicrobial molecules from Opuntia spp. and their role in poultry nutrition</p>

19-Genus Opuntia: A golden source of compounds with anti-inflammatory potential<p></p>

<p>20-Opuntia spp. benefits in chronic diseases</p>

<p>21-Traceability of Opuntia spp.</p>

<p>22-Antidiabetic Activity of Opuntia spp.</p>

<p>23-Anticancer Activity of Opuntia spp.</p>

<p>24-Innovative technologies for the identification of chemical and bioactive compounds in Opuntia spp. plant, food and waste</p>

<p>25-Innovation technologies for extracting Opuntia spp. seed oil</p>

<p>26-Novel pectins from prickly pear (Opuntia albicarpa) fruits: structural features and rheological properties</p>

<p>27-Modern Technologies in Opuntia spp. Juice Processing</p>

<p>28-Novel Technologies in Juice Processing from Opuntia spp. Fruits</p>

<p>29-Potential use of prickly pear juice prepared from shelf-grown cultivars as an authentic and nutritional fruit supplement</p>

<p>30-Fermented Beverages from Opuntia species: Composition, Commercialization and Future Outlook</p>

<p>31-Opuntia spp. Marmalade</p>

<p>32-Opuntia pear peel as a source of functional ingredients and their utilization in meat products</p>

<p>33-Opuntia spp. Seed Oil</p>

<p>34-Prickly pear (Opuntia ficus indica) processing by extrusion-cooking</p>

<p>35-Opuntia spp. and Extruded Food Products</p>

<p>36-Opuntia spp. Extruded Food Products</p>

<p>37-Industrial uses of Opuntia spp. by-products</p>

<p>38-Bread Enrichment with Opuntia spp. Derivatives</p>

<p>39-Opuntia spp. products and by-products as a potential source of edible films and coatings</p>

<p>40-Microencapsulation technology: an alternative preservation method for Opuntia spp. derived products and their bioactive compounds</p>

<p>41-Prickly pear (Opuntia spp.) in animal and poultry feed</p>

<p>42-Industrial applications of Opuntia spp. (nopal, fruit and peel)</p>

<p>43-Opuntia spp. as a source of sugars for the ethanol production</p>

<p>44-Opuntia spp. in biogas production</p>

<p>45-Opuntia spp. in dye-sensitized solar cells</p>

<p>46-Incorporation of Opuntia spp. into Food Systems</p>

<p>47-Opuntia spp. in cosmetics and pharmaceuticals</p>

<p>48-Food and non-food applications of Opuntia spp. seed oil</p>

<p>49-Opuntia spp. in the textile industry</p>

50-Cactus pear as colorants and coloring foods: application in different food matrices<p></p>

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<div><p>Mohamed Fawzy Ramadan is a&nbsp;Professor in the Agricultural Biochemistry Department at Zagazig University in Zagazig, Egypt. He has published more than 250 research papers and reviews in international peer-reviewed journals, as well as several books and book chapters.&nbsp;</p>

<p>Tamer E. Moussa Ayoub is a Lecturer in the Department of Food Technology at Suez Canal University in Ismailia, Egypt.</p>

<p>Sascha Rohn is a Professor in Institute of Food Technology and Food Chemistry in Technische Universität Berlin in Berlin, Germany.</p></div>

<p>The<i>&nbsp;Opuntia</i>&nbsp;fruits<i>,</i>&nbsp;commonly known as cactus pears or prickly pears, have been suggested by the Food and Agriculture Organization to be a promising and strategic crop in regions suffering from lack of water. In Mexico, India, South Africa, and the Mediterranean, the&nbsp;<i>Opuntia</i>&nbsp;fruits have become popular due to their nutritive value and health-promoting benefits, including antioxidant, antiulcerogenic and antiatherogenic traits and protective effects against LDL oxidation. Additionally, readily absorbable sugars, high vitamin C and mineral content, and a pleasant flavour make&nbsp;<i>Opuntia</i>&nbsp;tailor-made for novel food.</p>

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<p>Due to their ecological advantages, high functional value, and health-related traits,&nbsp;<i>Opuntia</i>&nbsp;fruits can be highly exploited in different food processing applications. For instance,&nbsp;<i>Opuntia</i>&nbsp;cactus fruits are used for the preparation of juices and marmalades;&nbsp;<i>Opuntia</i>&nbsp;cactus plants are used to feed animals in African and Latin American countries; Peruvian farmers cultivate&nbsp;<i>Opuntia</i>&nbsp;cactus for growing the cochineal (<i>Dactylopius coccus</i>) insect and producing the natural dye carmine; and the commercial production of food and non-food products from&nbsp;<i>Opuntia</i>&nbsp;has been established in Mexico, USA and several Mediterranean countries.</p>

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<p><i>Opuntia spp.: Chemistry, Bioactivity and Industrial Applications</i>&nbsp;creates a multidisciplinary forum of discussion on&nbsp;<i>Opuntia</i>&nbsp;cactus with special emphasis on its horticulture, post-harvest, marketability, chemistry, functionality, health-promoting properties, technology and processing. &nbsp;The text includes detailed discussion of the impact of traditional and innovative processing on the recovery of high-added value compounds from&nbsp;<i>Opuntia</i>&nbsp;spp. by-products. Later chapters explore the potential applications of&nbsp;<i>Opuntia</i>&nbsp;spp. in food, cosmetics and pharmaceutical products.</p>

<p>Creates multidisciplinary forum of discussion on Opuntia cactus with special emphasis on its horticulture, post-harvest, marketability, chemistry, functionality, health-promoting properties, technology and processing</p><p>Discusses impact of traditional and innovative processing on the recovery of high-added value compounds from Opuntia spp. by-products</p><p>Explores potential applications of Opuntia spp. in food, cosmetics and pharmaceutical products</p>