Nutritional and technological potential of cactus fruits for insertion in human food
Patrick da Silva Cardoso, Itana Nascimento Brito da Silva, Camila Duarte Ferreira Ribeiro, Deborah Murowaniecki Otero
Abstract
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.
Topics & Concepts
CactusBiotechnologyFood securityFood industryFood scienceBiologyBotanyAgricultureEcologyBotanical Research and ApplicationsCassava research and cyanidePhytochemistry Medicinal Plant Applications