Underutilized plants of the Cactaceae family: Nutritional aspects and technological applications

Author(s)

de Araujo, Fabio Fernandes ^[1] ; Farias, David de Paulo ^[1] ; Neri-Numa, Iramaia Angelica ^[1] ; Pastore, Glaucia Maria ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, UNICAMP, Bioflavors & Bioact Cpds Lab, BR-13083862 Campinas, SP - Brazil

• Document type: Review article
• Source: Food Chemistry; v. 362, NOV 15 2021.
• Web of Science Citations: 0

Abstract

This review examines the nutritional and functional aspects of some representatives of the Cactaceae family, as well as its technological potential in the most diverse industrial fields. The studied species are good sources of nutrients and phytochemicals of biological interest, such as phenolic compounds, carotenoids, betalains, phytosterols, tocopherols, etc. They also have shown great potential in preventing some diseases, including diabetes, obesity, cancer, and others. As to technological applications, the Cactaceae family can be explored in the production of food (e.g., cakes, yogurts, bread, ice cream, and juices), as natural dyes, sources of pectins, water treatment and in animal feed. In addition, they have great potential for many technological domains, including food chemistry, pharmacy, biotechnology, and many others. (AU)

• FAPESP's process: 15/50333-1 - COBRA: a novel compound discovery pipeline for rapid and cost-effective identification of bioactives with health beneficial effects in Brazilian crops
• Grantee: Glaucia Maria Pastore
• Support Opportunities: Research Projects - Thematic Grants
• FAPESP's process: 20/00225-6 - Determination of antioxidant potential, in vitro bioaccessibility and evaluation of antidiabetic and prebiotic activities from the uvaia (Eugenia pyriformis Cambess)
• Grantee: David de Paulo Farias
• Support Opportunities: Scholarships in Brazil - Doctorate