Fermented beverages from opuntia species: Composition, commercialization and future outlook

Oluwafemi Ayodeji Adebo, Janet Adeyinka Adebiyi, Sudhanshu S. Behera, Chiemela Enyinnaya Chinma, Adedola Sulaiman Adeboye, Sandeep Kumar Panda

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

3 Citations (Scopus)


Beverages play a vital role in the livelihood of human beings. Drinks, particularly those processed from fruits, provide nutritional and health benefits, and they also support socio-economic livelihood. Beverages have also become part of the culture and tradition among indigenous communities, being served at social gatherings, funerals, and marriages. The manufacturing processes of fermented beverages relies on age-long traditional procedures modernized with available equipment and novel processing operations. Development in science and technology has led to the conception of a variety of fermented products like cider, beer, kombucha, and wine. Although tropical and cactus fruits have been harnessed for the development of fermented beverages, these products are yet to catch global consumers' attention. This chapter provides an overview on the different types of fermented beverages produced from Opuntia spp. with information on the composition of these beverages. Additionally, an insight into the status and scope of commercialization of beverages from Opuntia spp. as well as projections and future development areas were highlighted.

Original languageEnglish
Title of host publicationOpuntia spp.
Subtitle of host publicationChemistry, Bioactivity and Industrial Applications
PublisherSpringer International Publishing
Number of pages18
ISBN (Electronic)9783030784447
ISBN (Print)9783030784430
Publication statusPublished - 27 Sept 2021


  • Beverage composition
  • Colonche
  • Fermented products
  • Functional drinks
  • Opuntia beverages

ASJC Scopus subject areas

  • General Agricultural and Biological Sciences
  • General Engineering


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