Study on the development of Opuntia dillenii Haw cactus fruit adversity fermentation process

Abstract: Opuntia dillenii Haw usually grows in semi-desert regions in the tropics and subtropics including the Penghu islands of Taiwan. Previous studies revealed that the stem and fruit of this plant can be used in a folk medicine for reducing cholesterol levels, treatment of gastric ulcers, inflammation, diabetes and others diseases. However, since the prickly pear fruit is made into juice, it is found that fading and sedimentation are prone to occur, so it is more difficult to promote the product.

Different from the traditional fermentation technology, this research intends to use 1% Opuntia dillenii Haw cactus juice as an additive, and by regulating the growth conditions of microorganisms, let organisms can secrete secondary metabolites with secondary metabolites due to the adverse environment. Based on analysis results of physiological activities such as whitening (tyrosinase inhibitory activity assay) and anti-oxidation (DPPH inhibitory activity assay) tests to obtain the optimal culture conditions for adversity fermentation products with special functions. Preliminary results showed that Candida rugosa had better whitening activity (62.6±11.1%) after cultured at 24˚C with 1.0% Opuntia dillenii Haw cactus juice for 24 hours, which was about higher than that of the control group (24 °C/3 days/no cactus juice added) 17.8%; Adding 1.0% Opuntia dillenii Haw cactus juice at 24˚C for 24 hours showed better antioxidant activity (80.6±0.6%), which is similar to 0.1M arbutin (80.7±0.7%). Such results will help to provide more diverse and low-cost raw material options for food, health care and cosmetics etc. related industries.