New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends
The growing interest in a healthy lifestyle has contributed to disseminating perspectives on more sustainable natural resource management. This review describes promising aspects of using cacti in the food industry, addressing sustainable, nutritional, and functional aspects of the plant’s productio...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/13/2494 |
| _version_ | 1797591677402087424 |
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| author | Shênia Santos Monteiro Raphael Lucas Almeida Newton Carlos Santos Emmanuel Moreira Pereira Amanda Priscila Silva Hugo Miguel Lisboa Oliveira Matheus Augusto de Bittencourt Pasquali |
| author_facet | Shênia Santos Monteiro Raphael Lucas Almeida Newton Carlos Santos Emmanuel Moreira Pereira Amanda Priscila Silva Hugo Miguel Lisboa Oliveira Matheus Augusto de Bittencourt Pasquali |
| author_sort | Shênia Santos Monteiro |
| collection | DOAJ |
| description | The growing interest in a healthy lifestyle has contributed to disseminating perspectives on more sustainable natural resource management. This review describes promising aspects of using cacti in the food industry, addressing sustainable, nutritional, and functional aspects of the plant’s production. Our study provides an overview of the potential of cacti for the food industry to encourage the sustainable cultivation of underutilized cactus species and their commercial exploitation. The commercial production of cacti has advantages over other agricultural practices by mitigating damage to ecosystems and encouraging migration to sustainable agriculture. The application of cactus ingredients in food development has been broad, whether in producing breads, jellies, gums, dyes, probiotics, and postbiotic and paraprobiotic foods. However, in the field of probiotic foods, future research should focus on technologies applied in processing and researching interactions between probiotics and raw materials to determine the functionality and bioactivity of products. |
| first_indexed | 2024-03-11T01:41:41Z |
| format | Article |
| id | doaj.art-133eac5ace59434f93d2dd59a1a23764 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:41:41Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-133eac5ace59434f93d2dd59a1a237642023-11-18T16:33:19ZengMDPI AGFoods2304-81582023-06-011213249410.3390/foods12132494New Functional Foods with Cactus Components: Sustainable Perspectives and Future TrendsShênia Santos Monteiro0Raphael Lucas Almeida1Newton Carlos Santos2Emmanuel Moreira Pereira3Amanda Priscila Silva4Hugo Miguel Lisboa Oliveira5Matheus Augusto de Bittencourt Pasquali6Post-Graduate Program in Engineering and Management of Natural Resources, Center for Technology and Natural Resources, Federal University of Campina Grande, Campina Grande 58429-140, BrazilDepartment of Chemical Engineering, Federal University of Rio Grande do Norte, Natal 59078-970, BrazilDepartment of Chemical Engineering, Federal University of Rio Grande do Norte, Natal 59078-970, BrazilNational Institute of the Semiarid, Campina Grande 58434-700, BrazilPost-Graduate Program in Process Engineering, Center for Science and Technology, Federal University of Campina Grande, Campina Grande 58429-140, BrazilPost-Graduate Program in Process Engineering, Center for Science and Technology, Federal University of Campina Grande, Campina Grande 58429-140, BrazilPost-Graduate Program in Engineering and Management of Natural Resources, Center for Technology and Natural Resources, Federal University of Campina Grande, Campina Grande 58429-140, BrazilThe growing interest in a healthy lifestyle has contributed to disseminating perspectives on more sustainable natural resource management. This review describes promising aspects of using cacti in the food industry, addressing sustainable, nutritional, and functional aspects of the plant’s production. Our study provides an overview of the potential of cacti for the food industry to encourage the sustainable cultivation of underutilized cactus species and their commercial exploitation. The commercial production of cacti has advantages over other agricultural practices by mitigating damage to ecosystems and encouraging migration to sustainable agriculture. The application of cactus ingredients in food development has been broad, whether in producing breads, jellies, gums, dyes, probiotics, and postbiotic and paraprobiotic foods. However, in the field of probiotic foods, future research should focus on technologies applied in processing and researching interactions between probiotics and raw materials to determine the functionality and bioactivity of products.https://www.mdpi.com/2304-8158/12/13/2494<i>Opuntia</i>probioticsmucilagedietary fiberfood safety |
| spellingShingle | Shênia Santos Monteiro Raphael Lucas Almeida Newton Carlos Santos Emmanuel Moreira Pereira Amanda Priscila Silva Hugo Miguel Lisboa Oliveira Matheus Augusto de Bittencourt Pasquali New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends Foods <i>Opuntia</i> probiotics mucilage dietary fiber food safety |
| title | New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends |
| title_full | New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends |
| title_fullStr | New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends |
| title_full_unstemmed | New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends |
| title_short | New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends |
| title_sort | new functional foods with cactus components sustainable perspectives and future trends |
| topic | <i>Opuntia</i> probiotics mucilage dietary fiber food safety |
| url | https://www.mdpi.com/2304-8158/12/13/2494 |
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