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Del Valle, M. V., Chica-Osorio, L. M., Imbett-Vargas, E. S., Ibarra-Vargas, S. B., & Vásquez-Rendón, M. (2026). Designing Edible Biomaterials from Agro-Industrial Waste: A Systemic Food Design Approach to Nopal Valorization in Sonsón, Colombia. Kepes, 23(33), 147–182. https://doi.org/10.17151/kepes.2026.23.33.6
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This study explores the design and development of edible utensils from biomaterials derived from agro-industrial waste generated by nopal (Opuntia ficus-indica) cultivation in Sonsón, Colombia. Situated within the fields of Food Design, systemic design, and research-creation, the study addresses the global challenge of reducing single-use plastics while proposing alternative value chains for underutilized agricultural residues. A systemic design approach structured the research process, encompassing territorial immersion with local communities, biomaterial design and characterization, iterative prototyping, and user-centered evaluation. Nopal cladodes were processed to extract mucilage, which was subsequently combined with natural agents to develop Nopalia, a novel edible biomaterial characterized by properties such as hardness, water solubility, biodegradability, and moldability. This biomaterial enabled the development of Púa, an edible skewer conceived not only as a functional utensil but also as a catalyst for richer sensory and cultural food experiences. Qualitative and quantitative analyses were conducted to evaluate material performance, usability, organoleptic attributes, and user perception.
The results indicate that Púa constitutes a viable, sustainable, and experientially meaningful alternative to conventional disposable utensils. Furthermore, the study provides one of the first documented applications of nopal mucilage in the design of edible gastronomic artifacts, extending its use beyond food and packaging applications into the field of product design. The findings highlight the socio-economic and ecological potential of nopal valorization in rural contexts and demonstrate how interdisciplinary, design-driven approaches can generate innovative responses to contemporary environmental and cultural challenges.
Referências
Agudelo Gutiérrez, L.-M., Canal Gallego, D., Marzola, S., Peláez Rojas, M., Pérez Ramírez, M.,& Vásquez-Rendón, M. (2022). Crafts, art and product design from agro-waste of Nopal cultivated in Sonsón, Antioquia. In A. E. Builes Vélez & N. Builes Escobar (Eds.), Education for sustainability approaching SDG 4 and target 4.7 (pp. 171–[231]). Editorial Universidad Pontificia Bolivariana. https://doi.org/10.18566/978-628-500-077-5
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
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
Trabelsi, A., & Kammoun, Z. (2020). Mechanical properties and impact resistance of a highstrength lightweight concrete incorporating prickly pear fibres. Construction and Building Materials, 262. https://doi.org/10.1016/j.conbuildmat.2020.119972
Valdez Cepeda, R. D., Blanco Macías, F., Vázquez Alvarado, R. E., & Magallanes Quintanar, R. (2008). Producción y usos del nopal para verdura. [presentation]VI Simposium Taller Producción y Aprovechamiento Del Nopal En El Noreste de México, 1–19.
Zampollo, F. (2023, August). What is food design? A description of the 14 food design subdisciplines and how these intersect. Francesca Zampollo. https://www.francescazampollo.com/food-design
Zampollo, F. (2016). Welcome to food design. International Journal of Food Design, 1(1), 3–9. https://doi.org/10.1386/ijfd.1.1.3_2
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
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
Trabelsi, A., & Kammoun, Z. (2020). Mechanical properties and impact resistance of a highstrength lightweight concrete incorporating prickly pear fibres. Construction and Building Materials, 262. https://doi.org/10.1016/j.conbuildmat.2020.119972
Valdez Cepeda, R. D., Blanco Macías, F., Vázquez Alvarado, R. E., & Magallanes Quintanar, R. (2008). Producción y usos del nopal para verdura. [presentation]VI Simposium Taller Producción y Aprovechamiento Del Nopal En El Noreste de México, 1–19.
Zampollo, F. (2023, August). What is food design? A description of the 14 food design subdisciplines and how these intersect. Francesca Zampollo. https://www.francescazampollo.com/food-design
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