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VOL. 11, ISSUE 2 (2026)
Green valorization of Opuntia ficus-indica cladodes for low-glycemic reformulation of Vietnamese staple foods
Authors
Nga Vo Thi My, Trang Le Thi Thu, Phuong Le Ngoc, Tran Nguyen Dang Bich, Tra Luong Thi Minh, Thuy Nguyen Thi Bich
Abstract
The increasing prevalence of type 2 diabetes
mellitus (T2DM) in Southeast Asia has intensified the need for culturally
acceptable, nutritionally improved staple foods produced through sustainable
and environmentally benign processes. This study explores the green
valorization of Opuntia ficus-indica cladodes—an underutilized,
drought-resilient biomass widely available in the South-Central Coast of
Vietnam—as a functional ingredient for the reformulation of traditional rice-
and wheat-based foods. Nopal cladode powder (NCP) was produced using a
low-temperature, energy-efficient convective drying protocol and incorporated
into Vietnamese thick noodles (Banh canh), rice paper (Banh trang),
and wheat bread (Banh mi) at substitution levels ranging from 0 to 20%
(w/w). The effects of NCP incorporation on proximate composition, color
attributes, textural behavior, and in vitro starch digestibility were
systematically evaluated. Results demonstrated a substantial increase in total
dietary fiber (up to 14.8%) and mineral ash content, accompanied by significant
modifications in water absorption and starch gelatinization behavior attributable
to the hydrocolloid nature of nopal mucilage. In vitro digestion assays
revealed a reduced starch hydrolysis rate, indicating a lower predicted
glycemic index. A Life Cycle Thinking (LCA-lite) assessment further highlighted
the environmental advantages of valorizing Opuntia cladodes, including
low water demand, minimal agrochemical inputs, and the upcycling of
agricultural residues. Overall, the study demonstrates that Opuntia
ficus-indica cladodes represent a promising green chemistry solution for sustainable
food reformulation and metabolic health promotion.
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Pages:84-87
How to cite this article:
Nga Vo Thi My, Trang Le Thi Thu, Phuong Le Ngoc, Tran Nguyen Dang Bich, Tra Luong Thi Minh, Thuy Nguyen Thi Bich "Green valorization of <i>Opuntia ficus-indica</i> cladodes for low-glycemic reformulation of Vietnamese staple foods". International Journal of Advanced Scientific Research, Vol 11, Issue 2, 2026, Pages 84-87
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