Nutritional and technological potential of cactus fruits for insertion in human food

Autor:	Camila Duarte Ferreira-Ribeiro, Deborah Murowaniecki Otero, Patrick da Silva Cardoso, Itana Nascimento Brito da Silva
Rok vydání:	2021
Předmět:	Human food business.industry Cereus jamacaru fungi food and beverages Food technology General Medicine Biology biology.organism_classification Industrial and Manufacturing Engineering Cactus Pilosocereus gounellei Pilosocereus pachycladus Melocactus zehntneri Food science business Food Science
Zdroj:	Critical Reviews in Food Science and Nutrition. :1-17
ISSN:	1549-7852 1040-8398
DOI:	10.1080/10408398.2021.1997906
Popis:	The Cactaceae family can be easily found in the arid and semiarid regions, with a significant waste of its potentials, being generally used as forage. Considering that much research have shown antioxidant properties and bioactive compounds in cacti species, this review aimed to review and discuss recent advances in physicochemical composition, bioactive compounds, and antioxidant activity of Cereus jamacaru, Melocactus zehntneri, Pilosocereus gounellei, Opuntia ficus-indica and Pilosocereus pachycladus fruits to investigate their food technology potential for new products development. These fruits have important amounts of micro, macronutrients, and bioactive compounds, which allow them a wide variety of uses, fresh or processed, and for industrial purposes for the production and extraction of compounds of interest (dyes, antioxidants, antimicrobials, etc.) as demonstrated in the literature. Furthermore, exploring the diversity of uses of these fruits can provide significant benefits from an economic, technological, social, environment, food, and nutritional security point of view.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d60228f42ad8c37a0d34472a855aa8c https://doi.org/10.1080/10408398.2021.1997906 Zobrazit plný text záznamu