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

Autor(es)

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

Afiliação do(s) autor(es)

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

• Tipo de documento: Artigo de Revisão
• Fonte: Food Chemistry; v. 362, NOV 15 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 15/50333-1 - Cobra: nova plataforma de descoberta de compostos para identificação rápida e de baixo custo de bioativo com efeitos benéficos originários de plantas brasileiras
• Beneficiário: Glaucia Maria Pastore
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 20/00225-6 - Determinação do potencial antioxidante, bioacessibilidade in vitro e avaliação das atividades antidiabética e prebiótica da uvaia (Eugenia pyriformis Cambess)
• Beneficiário: David de Paulo Farias
• Modalidade de apoio: Bolsas no Brasil - Doutorado