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Del Valle, M. V., Chica-Osorio, L. M., Imbett-Vargas, E. S., Ibarra-Vargas, S. B., & Vásquez-Rendón, M. (2026). Diseño de biomateriales comestibles a partir de residuos agroindustriales: un enfoque de diseño sistémico y Food Design para la valorización del nopal en Sonsón, Colombia. Kepes, 23(33), 147–182. https://doi.org/10.17151/kepes.2026.23.33.6
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Este trabajo estudia el diseño y desarrollo de utensilios comestibles a partir de biomateriales derivados de residuos agroindustriales de cultivos de nopal (Opuntia ficus-indica) en Sonsón, Colombia. Situado en la corriente del Food Design, el diseño sistémico y la investigación-creación, este trabajo aborda el desafío global de reducir los plásticos de un solo uso, a la vez que propone cadenas de valor alternativas para residuos agrícolas subutilizados. El proceso de investigación tuvo un enfoque de diseño sistémico, incluyendo la inmersión territorial con comunidades locales, el diseño y la caracterización de biomateriales, el prototipado iterativo y la evaluación centrada en el usuario. Los cladodios de nopal fueron procesados para extraer su mucílago, el cual se combinó con agentes naturales para desarrollar «Nopalia», un nuevo biomaterial comestible con propiedades como rigidez, solubilidad en agua, biodegradabilidad y moldeabilidad. Este biomaterial permitió el diseño de «Púa», un pincho comestible concebido no solo como un utensilio funcional, sino como un catalizador de experiencias alimentarias sensoriales y culturales. Se realizaron análisis cualitativos y cuantitativos para evaluar el desempeño del material, la usabilidad, las cualidades organolépticas y la percepción de usuarios. Los resultados demuestran que «Púa» constituye una alternativa viable, sostenible y significativa en términos experienciales frente a los utensilios desechables convencionales. Asimismo, el estudio presenta una de las primeras aplicaciones documentadas del mucílago de nopal en el diseño de artefactos gastronómicos comestibles, ampliando su rol más allá de la alimentación y el desarrollo de empaques hacia un ámbito más amplio de diseño de producto. La investigación destaca el potencial socioeconómico y ecológico de la valorización del nopal en contextos rurales y evidencia cómo los enfoques interdisciplinarios, guiados por el diseño, pueden generar respuestas innovadoras a desafíos ambientales y culturales globales.
Citas
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Álvarez, V. M., Muriel, S., & Osorio, N. (2015). Plants Associated to Tourism and Traditional Management Systems in Nearest-Western Antioquia (Colombia). Ambiente y Desarrollo, 19(37), 67–82. https://doi.org/10.11144/javeriana.ayd19-37.pats
Anchondo-Trejo, C., Loya-Carrasco, J. A., Galicia-García, T., Estrada-Moreno, I., Mendoza-Duarte, M., Castellanos-Gallo, L., Márquez-Meléndez, R., Portillo-Arroyo, B., & Soto-Figueroa, C.(2020). Development of a third generation snack of rice starch enriched with nopal flour (Opuntia ficus indica). Molecules, 26(1). https://doi.org/10.3390/molecules26010054
Barbero, S., & Tamborrini, P. (2015). Systemic design goes between disciplines for the sustainability in food processes and cultures. In G. Cinà & E. Dansero (Eds.), 7th International AESOP Sustainable Food Planning Conference proceedings, Torino, 7–9 October 2015 (pp. 517–525).
Castelán-Urquiza, D. (2022). Nopal mucilage waterproofing applied to construction materials to reduce humidity in homes in Valle de Bravo, State of Mexico, Mexico. Journal Architecture and Design, 6(16), 1–14.https://www.ecorfan.org/spain/researchjournals/Arquitectura_y_Diseno/vol6num16/Journal_Architecture_and_Design_V6_N16.pdf
Castro, H. F., Farfán, H. I., Abril, I. V., Paredes, R. A., & Roa, K. L. (2021). Study of factors affecting hardness behavior of biopolymers based on potato and plantain peels: A factorial experimental evaluation. Journal of Physics: Conference Series, 1938(1), Article 012009.https://doi.org/10.1088/1742-6596/1938/1/012009
Dhumal, C. V., & Sarkar, P. (2018). Composite edible films and coatings from food-grade biopolymers. Journal of Food Science and Technology, 55(11), 4369–4383. https://doi.org/10.1007/s13197-018-3402-9
Eidler, M. (2024). Food Design as a link between design and gastronomy in higher education. In R. Bonacho, M. Eidler, S. Massari, & M. J. Pires (Eds.), Experiencing and Envisioning Food:Designing for Change (pp. 111–122). https://doi.org/10.1201/9781003386858-16
Fabra, M. J., Pardo, P., Martínez-Sanz, M., López-Rubio, A., & Lagarón, J. M. (2016). Combining polyhydroxyalkanoates with nanokeratin to develop novel biopackaging structures. Journal of Applied Polymer Science, 133(2). https://doi.org/10.1002/app.42971
Fassio, F. (2017). Systemic Food Design.it: A website that narrates food supply chains from a systemic perspective. The Design Journal, 20(sup1), S1355–S1366. https://doi.org/10.1080/14606925.2017.1352662
Fitzpatrick, H., Luthe, T., & Sevaldson, B. (2024). Methodological Pluralism in Practice: A systemic design approach for place-based sustainability transformations. Contexts – The Systemic Design Journal, 2. https://doi.org/10.58279/v2003
Giraldo Ramírez, S. M. (2016). Estrategia para la gestión del turismo cultural sostenible en el centro histórico de Sonsón-Antioquia [Master thesis]. Universidad para la Cooperación Internacional (UCI). https://omeka.uci.ac.cr/biblioteca/items/show/237
González-González, L. R. (2011). Desarrollo y evaluación de una película comestible obtenida del mucílago de nopal (Opuntia ficus-indica) utilizada para reducir la tasa de respiración de nopal verdura. Investigación Universitaria Multidisciplinaria, 10, 131–138. https://dialnet.unirioja.es/servlet/articulo?codigo=4106660
González, S., Agudelo, C., Bravo, K., Chica-Osorio, L., Vásquez-Rendón, M., & Osorio, E. (2025). Chemical and Skin Care Properties of By-products and Fruits at Different Stages of Ripening from Opuntia ficus-indica. Revista Brasileira de Farmacognosia, 35(6), 1168–1183. https://doi.org/10.1007/s43450-025-00678-0
Guzmán-Lechuga, A., & Valdéz-Borroel, M. del S. G. (2016). The graphic design of packaging and labels for food products made with nopal Cedrito in Arteaga, Coahuila. Legado de Arquitectura y Diseño, 20, 99–112. https://www.redalyc.org/journal/4779/477950133017/
Guzmán Castillo, E., Pérez Veloz, L. A., Loredo González, K. S., Meneses Jiménes, P. B., & Reynoso Ponce, H. (2014). Aprovechamiento del mucílago de nopal verdura (Opuntia ficus) para el desarrollo de películas biodegradables comestibles [presentation]. 1er. Simposio Nacional de Investigación e Innovación En Ingeniería Química, 92–94.
Ha, Q. T. T., Nguyen, K. K., Le, A. N., Vu, H. T., & Nguyen, T. N. (2024). Opuntia ficus-indica (L.): An Overview of the Recent Application and Opportunities in Food. Tropical Journal of Natural Product Research, 8(1), 5734–5745. https://doi.org/10.26538/tjnpr/v8i1.3
Herrera-Ibarra, E., Salazar-Hernández, M., Talavera-López, A., Solis-Marcial, O. J., Hernandez-Soto, R., Ruelas-Leyva, J. P., & Hernández, J. A. (2023). Preparation of Surgical Thread from a Bioplastic Based on Nopal Mucilage. Polymers, 15(9), 1–16. https://doi.org/10.3390/polym15092112
Karana, E., Barati, B., Rognoli, V., & Zeeuw van der Laan, A. (2015). Material Driven Design (MDD): A Method to Design for Material Experiences. International Journal of Design, 9(2), 35–54. http://www.ijdesign.org/index.php/IJDesign/article/view/1965/693
Luna-Sosa, B., Martínez-Ávila, G. C. G., Rodríguez-Fuentes, H., Azevedo, A. G., Pastrana, L. M., Rojas, R., & Cerqueira, M. A. (2020). Pectin-based films loaded with hydroponic nopal mucilages: Development and physicochemical characterization. Coatings, 10(5). https://doi.org/10.3390/coatings10050467
Mosqueda-Prado, J. B., Pinillos-Bernal, E., Ospina-Montoya, V., Vásquez-Rendón, M., Forgionny, A., & Acelas, N. (2024). Valorization of nopal wastes to produce quantum dots: optimizing synthesis and exploring in smart textile applications. Frontiers in Materials, 11, Article 1478418. https://doi.org/10.3389/fmats.2024.1478418
Núñez-Ríos, J. E., Aguilar-Gallegos, N., Sánchez-García, J. Y., & Cardoso-Castro, P. P. (2020). Systemic design for food self-sufficiency in urban areas. Sustainability, 12(18). https://doi.org/10.3390/su12187558
Pascoe-Ortiz, S., Rodríguez-Macías, R., Robledo-Ortiz, J. R., Salcedo-Pérez, E., Zamora-Natera, J. F., Rabelero-Velasco, M., & Vargas-Radillo, J. J. (2019). Identificación de propiedades presentes en jugo de Opuntia megacantha Salm-Dyck importantes para la producción de biopolímeros. TIP Revista Especializada en Ciencias Químico-Biológicas, 22, Article e197.https://doi.org/10.22201/fesz.23958723e.2019.0.197
Pascoe Ortíz, S., Martínez Martínez, C., & Varela Echavarría, J. M. (2014). Formulación de una película plástica natural utilizando nopal verdura spp. Anuario de Investigación UNIVA 2014 https://biblioteca.univa.mx/Anuario/2014/2014_2_formulacion.pdf
Pascoe Ortiz, S., & Mendoza Arce, M. (2019). Producción y Caracterización de Películas de Biopolímero de Nopal Opuntia ficus-indica (L.). https://www.researchgate.net/publication/331443577_Produccion_y_Caracterizacion_de_Peliculas_de_Biopolimero_de_Nopal_Opuntia_ficus-indica_L
Pérez-Álvarez, S., & Ardisana, E. F.H (Eds.) (2025). Opuntia spp.: Superfood of the Future and its Biotechnological Potential. Deep Science Publishing. https://doi.org/10.70593/978-93-49307-30-8
Pimienta-Barrios, E. (1994). Prickly pear (Opuntia spp.): A valuable fruit crop for the semi-arid lands of Mexico. Journal of Arid Environments, 28(1), 1–11. https://doi.org/10.1016/S0140-1963(05)80016-3
Rani, J., Saini, S., & Jain, H. (2024). Health and Nutritional Benefits Provided by Superfoods: A Review. International Journal of Current Microbiology and Applied Sciences, 13(7), 106–132. https://doi.org/10.20546/ijcmas.2024.1307.013
Reinmuth, E., Fahmy, A. R., Ribette, O., & Jekle, M. (2025). Towards sustainable biointelligent food design: structuring potential of plant-based materials exemplified using apricot seed oil oleogels and bigels through 3D food printing. Frontiers in Sustainable Food Systems, 9,1–16. https://doi.org/10.3389/fsufs.2025.1651027
Rodriguez-Fragoso, L., Reyes-Esparza, J., Burchiel, S. W., Herrera-Ruiz, D., & Torres, E. (2008). Risks and benefits of commonly used herbal medicines in Mexico. Toxicology and Applied Pharmacology, 227(1), 125–135. https://doi.org/10.1016/j.taap.2007.10.005
Sadasivuni, K. K., Saha, P., Adhikari, J., Deshmukh, K., Ahamed, M. B., & Cabibihan, J.-J. (2020). Recent advances in mechanical properties of biopolymer composites: a review. Polymer Composites, 41(1), 32–59. https://doi.org/10.1002/pc.25356
Savina, A., & Peruccio, P. P. (2020). The role of systemic design in a first reconnection of food webs and health systems. Art and Design, 3(4), 30–41. https://doi.org/10.31058/j.ad.2020.34004
Shao, G., Xu, D., Xu, Z., Jin, Y., Wu, F., Yang, N., & Xu, X. (2024). Green and sustainable biomaterials: Edible bioplastic films from mushroom mycelium. Food Hydrocolloids, 146, 109289. https://doi.org/10.1016/j.foodhyd.2023.109289
Sortino, G. (2026). Edible Films and Coatings with Tailored Features for Improvement of Food Quality. Coatings, 16(3), 19–22. https://doi.org/10.3390/coatings16030382
Spence, C. (2022). Interacting with food: Tasting with the hands. International Journal of Gastronomy and Food Science, 30, 100620. https://doi.org/10.1016/j.ijgfs.2022.100620
Šuput, D. Z., Lazić, V. L., Popović, S. Z., & Hromiš, N. M. (2015). Edible films and coatings: Sources, properties and application. Food and Feed Research, 42(1), 11–22. https://doi.org/10.5937/ffr1501011s
Torres, L. G., Gumecindo, C., Bautista, E., & Gómez-y-Gómez, Y. (2018). Opuntia ficus-indica Mucilage and Edible Chitosan Biofilms Including Brassica olearacea Extract for Extending the Shell-life of Capsicum annuum var Serrano. Asian Research Journal of Agriculture, 8(1), 1–9. https://doi.org/10.9734/arja/2018/38970
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Albuquerque, T. G., Pereira, P., Silva, M. A., Vicente, F., Ramalho, R., & Costa, H. S. (2020). Prickly pear. In A. K. Jaiswal (Ed.), Nutritional Composition and Antioxidant Properties of Fruits and Vegetables (pp. 709–728). Academic Press. https://doi.org/10.1016/B978-0-12-812780-3.00044-1
Álvarez, V. M., Muriel, S., & Osorio, N. (2015). Plants Associated to Tourism and Traditional Management Systems in Nearest-Western Antioquia (Colombia). Ambiente y Desarrollo, 19(37), 67–82. https://doi.org/10.11144/javeriana.ayd19-37.pats
Anchondo-Trejo, C., Loya-Carrasco, J. A., Galicia-García, T., Estrada-Moreno, I., Mendoza-Duarte, M., Castellanos-Gallo, L., Márquez-Meléndez, R., Portillo-Arroyo, B., & Soto-Figueroa, C.(2020). Development of a third generation snack of rice starch enriched with nopal flour (Opuntia ficus indica). Molecules, 26(1). https://doi.org/10.3390/molecules26010054
Barbero, S., & Tamborrini, P. (2015). Systemic design goes between disciplines for the sustainability in food processes and cultures. In G. Cinà & E. Dansero (Eds.), 7th International AESOP Sustainable Food Planning Conference proceedings, Torino, 7–9 October 2015 (pp. 517–525).
Castelán-Urquiza, D. (2022). Nopal mucilage waterproofing applied to construction materials to reduce humidity in homes in Valle de Bravo, State of Mexico, Mexico. Journal Architecture and Design, 6(16), 1–14.https://www.ecorfan.org/spain/researchjournals/Arquitectura_y_Diseno/vol6num16/Journal_Architecture_and_Design_V6_N16.pdf
Castro, H. F., Farfán, H. I., Abril, I. V., Paredes, R. A., & Roa, K. L. (2021). Study of factors affecting hardness behavior of biopolymers based on potato and plantain peels: A factorial experimental evaluation. Journal of Physics: Conference Series, 1938(1), Article 012009.https://doi.org/10.1088/1742-6596/1938/1/012009
Dhumal, C. V., & Sarkar, P. (2018). Composite edible films and coatings from food-grade biopolymers. Journal of Food Science and Technology, 55(11), 4369–4383. https://doi.org/10.1007/s13197-018-3402-9
Eidler, M. (2024). Food Design as a link between design and gastronomy in higher education. In R. Bonacho, M. Eidler, S. Massari, & M. J. Pires (Eds.), Experiencing and Envisioning Food:Designing for Change (pp. 111–122). https://doi.org/10.1201/9781003386858-16
Fabra, M. J., Pardo, P., Martínez-Sanz, M., López-Rubio, A., & Lagarón, J. M. (2016). Combining polyhydroxyalkanoates with nanokeratin to develop novel biopackaging structures. Journal of Applied Polymer Science, 133(2). https://doi.org/10.1002/app.42971
Fassio, F. (2017). Systemic Food Design.it: A website that narrates food supply chains from a systemic perspective. The Design Journal, 20(sup1), S1355–S1366. https://doi.org/10.1080/14606925.2017.1352662
Fitzpatrick, H., Luthe, T., & Sevaldson, B. (2024). Methodological Pluralism in Practice: A systemic design approach for place-based sustainability transformations. Contexts – The Systemic Design Journal, 2. https://doi.org/10.58279/v2003
Giraldo Ramírez, S. M. (2016). Estrategia para la gestión del turismo cultural sostenible en el centro histórico de Sonsón-Antioquia [Master thesis]. Universidad para la Cooperación Internacional (UCI). https://omeka.uci.ac.cr/biblioteca/items/show/237
González-González, L. R. (2011). Desarrollo y evaluación de una película comestible obtenida del mucílago de nopal (Opuntia ficus-indica) utilizada para reducir la tasa de respiración de nopal verdura. Investigación Universitaria Multidisciplinaria, 10, 131–138. https://dialnet.unirioja.es/servlet/articulo?codigo=4106660
González, S., Agudelo, C., Bravo, K., Chica-Osorio, L., Vásquez-Rendón, M., & Osorio, E. (2025). Chemical and Skin Care Properties of By-products and Fruits at Different Stages of Ripening from Opuntia ficus-indica. Revista Brasileira de Farmacognosia, 35(6), 1168–1183. https://doi.org/10.1007/s43450-025-00678-0
Guzmán-Lechuga, A., & Valdéz-Borroel, M. del S. G. (2016). The graphic design of packaging and labels for food products made with nopal Cedrito in Arteaga, Coahuila. Legado de Arquitectura y Diseño, 20, 99–112. https://www.redalyc.org/journal/4779/477950133017/
Guzmán Castillo, E., Pérez Veloz, L. A., Loredo González, K. S., Meneses Jiménes, P. B., & Reynoso Ponce, H. (2014). Aprovechamiento del mucílago de nopal verdura (Opuntia ficus) para el desarrollo de películas biodegradables comestibles [presentation]. 1er. Simposio Nacional de Investigación e Innovación En Ingeniería Química, 92–94.
Ha, Q. T. T., Nguyen, K. K., Le, A. N., Vu, H. T., & Nguyen, T. N. (2024). Opuntia ficus-indica (L.): An Overview of the Recent Application and Opportunities in Food. Tropical Journal of Natural Product Research, 8(1), 5734–5745. https://doi.org/10.26538/tjnpr/v8i1.3
Herrera-Ibarra, E., Salazar-Hernández, M., Talavera-López, A., Solis-Marcial, O. J., Hernandez-Soto, R., Ruelas-Leyva, J. P., & Hernández, J. A. (2023). Preparation of Surgical Thread from a Bioplastic Based on Nopal Mucilage. Polymers, 15(9), 1–16. https://doi.org/10.3390/polym15092112
Karana, E., Barati, B., Rognoli, V., & Zeeuw van der Laan, A. (2015). Material Driven Design (MDD): A Method to Design for Material Experiences. International Journal of Design, 9(2), 35–54. http://www.ijdesign.org/index.php/IJDesign/article/view/1965/693
Luna-Sosa, B., Martínez-Ávila, G. C. G., Rodríguez-Fuentes, H., Azevedo, A. G., Pastrana, L. M., Rojas, R., & Cerqueira, M. A. (2020). Pectin-based films loaded with hydroponic nopal mucilages: Development and physicochemical characterization. Coatings, 10(5). https://doi.org/10.3390/coatings10050467
Mosqueda-Prado, J. B., Pinillos-Bernal, E., Ospina-Montoya, V., Vásquez-Rendón, M., Forgionny, A., & Acelas, N. (2024). Valorization of nopal wastes to produce quantum dots: optimizing synthesis and exploring in smart textile applications. Frontiers in Materials, 11, Article 1478418. https://doi.org/10.3389/fmats.2024.1478418
Núñez-Ríos, J. E., Aguilar-Gallegos, N., Sánchez-García, J. Y., & Cardoso-Castro, P. P. (2020). Systemic design for food self-sufficiency in urban areas. Sustainability, 12(18). https://doi.org/10.3390/su12187558
Pascoe-Ortiz, S., Rodríguez-Macías, R., Robledo-Ortiz, J. R., Salcedo-Pérez, E., Zamora-Natera, J. F., Rabelero-Velasco, M., & Vargas-Radillo, J. J. (2019). Identificación de propiedades presentes en jugo de Opuntia megacantha Salm-Dyck importantes para la producción de biopolímeros. TIP Revista Especializada en Ciencias Químico-Biológicas, 22, Article e197.https://doi.org/10.22201/fesz.23958723e.2019.0.197
Pascoe Ortíz, S., Martínez Martínez, C., & Varela Echavarría, J. M. (2014). Formulación de una película plástica natural utilizando nopal verdura spp. Anuario de Investigación UNIVA 2014 https://biblioteca.univa.mx/Anuario/2014/2014_2_formulacion.pdf
Pascoe Ortiz, S., & Mendoza Arce, M. (2019). Producción y Caracterización de Películas de Biopolímero de Nopal Opuntia ficus-indica (L.). https://www.researchgate.net/publication/331443577_Produccion_y_Caracterizacion_de_Peliculas_de_Biopolimero_de_Nopal_Opuntia_ficus-indica_L
Pérez-Álvarez, S., & Ardisana, E. F.H (Eds.) (2025). Opuntia spp.: Superfood of the Future and its Biotechnological Potential. Deep Science Publishing. https://doi.org/10.70593/978-93-49307-30-8
Pimienta-Barrios, E. (1994). Prickly pear (Opuntia spp.): A valuable fruit crop for the semi-arid lands of Mexico. Journal of Arid Environments, 28(1), 1–11. https://doi.org/10.1016/S0140-1963(05)80016-3
Rani, J., Saini, S., & Jain, H. (2024). Health and Nutritional Benefits Provided by Superfoods: A Review. International Journal of Current Microbiology and Applied Sciences, 13(7), 106–132. https://doi.org/10.20546/ijcmas.2024.1307.013
Reinmuth, E., Fahmy, A. R., Ribette, O., & Jekle, M. (2025). Towards sustainable biointelligent food design: structuring potential of plant-based materials exemplified using apricot seed oil oleogels and bigels through 3D food printing. Frontiers in Sustainable Food Systems, 9,1–16. https://doi.org/10.3389/fsufs.2025.1651027
Rodriguez-Fragoso, L., Reyes-Esparza, J., Burchiel, S. W., Herrera-Ruiz, D., & Torres, E. (2008). Risks and benefits of commonly used herbal medicines in Mexico. Toxicology and Applied Pharmacology, 227(1), 125–135. https://doi.org/10.1016/j.taap.2007.10.005
Sadasivuni, K. K., Saha, P., Adhikari, J., Deshmukh, K., Ahamed, M. B., & Cabibihan, J.-J. (2020). Recent advances in mechanical properties of biopolymer composites: a review. Polymer Composites, 41(1), 32–59. https://doi.org/10.1002/pc.25356
Savina, A., & Peruccio, P. P. (2020). The role of systemic design in a first reconnection of food webs and health systems. Art and Design, 3(4), 30–41. https://doi.org/10.31058/j.ad.2020.34004
Shao, G., Xu, D., Xu, Z., Jin, Y., Wu, F., Yang, N., & Xu, X. (2024). Green and sustainable biomaterials: Edible bioplastic films from mushroom mycelium. Food Hydrocolloids, 146, 109289. https://doi.org/10.1016/j.foodhyd.2023.109289
Sortino, G. (2026). Edible Films and Coatings with Tailored Features for Improvement of Food Quality. Coatings, 16(3), 19–22. https://doi.org/10.3390/coatings16030382
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