Texas A&M AgriLife Research scientists are studying prickly pear cactus as a potential source of biofuels and functional food ingredients, with the goal of creating new economic opportunities for growers while expanding access to health-focused food ingredients.
Susanne Talcott, a molecular researcher and professor in the Texas A&M Department of Food Science and Technology, leads a multidisciplinary team examining how the drought-resistant crop can be used for higher-value applications.
Prickly pear can survive in arid conditions and produce biomass on marginal land, making it a potential feedstock for regions facing increasing water challenges. Researchers are studying fermentation processes that convert cactus biomass into carboxylic acids, which can serve as building blocks for agrochemicals and renewable fuels, including sustainable aviation fuel.
Mark Holtzapple, a professor of chemical engineering in the Texas A&M Artie McFerrin Department of Chemical Engineering, is studying ways to improve the efficiency of those conversion processes. The research team includes scientists from Texas A&M AgriLife Research, Texas A&M Engineering, Prairie View A&M University, Kansas State University, New Mexico State University and Seattle Children’s Hospital.
Scaling cactus production remains a challenge. A single processing facility could require tens of thousands of acres to operate efficiently. Researchers are therefore exploring higher-value food ingredients that could help offset production and processing costs while providing greater returns to growers.
The team is working with industry partners to standardize prickly pear ingredients, including cactus flour and beverages. Researchers are evaluating flavor, texture, processing characteristics and nutritional properties while addressing manufacturing considerations such as ingredient flow through industrial equipment and food and beverage stability.
Stephen Talcott, a professor and food chemist in the Texas A&M Department of Food Science and Technology, said consistent composition, processing behavior and quality characteristics will be important for manufacturers considering cactus-based ingredients.
The project also includes pilot nutrition studies examining the potential for prickly pear ingredients to help regulate blood glucose levels. Researchers are exploring applications in everyday foods, including tortillas and beverages, with an emphasis on maintaining taste and convenience.
Marco Palma, a behavioral economist in the Texas A&M Department of Agricultural Economics and associate director for Responsive Agriculture at the Texas A&M AgriLife Institute for Advancing Health Through Agriculture, is evaluating consumer acceptance and market potential for cactus-based foods.
Researchers are also working with producers through AgriLife Research to establish test plots, evaluate production systems and explore business models such as grower cooperatives. Connecting growers with food companies interested in cactus-based ingredients is another focus of the project.
Texas A&M AgriLife Extension Service researchers will provide outreach as the work moves toward commercial applications. The effort includes helping food companies and small food producers evaluate cactus ingredients and understand processing and regulatory considerations.
The researchers' long-term goal is to help establish a supply chain connecting cactus growers, processors and food companies. By developing both biofuel applications and higher-value food ingredients, the team hopes prickly pear can move from an underused crop to a commercial resource capable of supporting growers and processors in rural communities.
Source: Texas A&M AgriLife, "Research explores new markets for prickly pear cactus"