Technological advances in cactus food products

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-04 DOI:10.1007/s13197-024-06086-x

Larissa Correia e Silva, Luísa dos Santos Conceição, Júlia Matos Coqueiro, Lyvia Daim Costa, Patrick da Silva Cardoso, Camila Duarte Ferreira Ribeiro, Deborah Murowaniecki Otero

{"title":"Technological advances in cactus food products","authors":"Larissa Correia e Silva, Luísa dos Santos Conceição, Júlia Matos Coqueiro, Lyvia Daim Costa, Patrick da Silva Cardoso, Camila Duarte Ferreira Ribeiro, Deborah Murowaniecki Otero","doi":"10.1007/s13197-024-06086-x","DOIUrl":null,"url":null,"abstract":"<div><p>Cacti species are attractive to consumers because of their excellent flavor and color. The food industry is interested in their nutritional, bioactive, and technological properties. Therefore, the use of cacti in human food has been analyzed through patent documents, emphasizing their role in worldwide food production. The search was conducted using INPI and Espacenet databases. Eighty-five documents were analyzed for document characteristics (year of filing, country of origin, inventors, applicants, and IPC and CPC codes) and invention characteristics (cactus species, parts used, and application purposes). Beverages, jellies, and bakery products have been developed; however, most patents do not specify the parts or species of cacti used. The application of cactus in food product development is still incipient, considering the number of patents recovered. However, the growing global concerns about food and health are changing, showing the extent of cacti use for food and nutraceutical development and their application as a food additive.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"38 - 47"},"PeriodicalIF":2.7010,"publicationDate":"2024-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://link.springer.com/article/10.1007/s13197-024-06086-x","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

Cacti species are attractive to consumers because of their excellent flavor and color. The food industry is interested in their nutritional, bioactive, and technological properties. Therefore, the use of cacti in human food has been analyzed through patent documents, emphasizing their role in worldwide food production. The search was conducted using INPI and Espacenet databases. Eighty-five documents were analyzed for document characteristics (year of filing, country of origin, inventors, applicants, and IPC and CPC codes) and invention characteristics (cactus species, parts used, and application purposes). Beverages, jellies, and bakery products have been developed; however, most patents do not specify the parts or species of cacti used. The application of cactus in food product development is still incipient, considering the number of patents recovered. However, the growing global concerns about food and health are changing, showing the extent of cacti use for food and nutraceutical development and their application as a food additive.

Graphical Abstract

查看原文本刊更多论文

仙人掌食品的技术进步

仙人掌品种因其优良的风味和颜色而对消费者具有吸引力。食品工业对它们的营养、生物活性和技术特性很感兴趣。因此，通过专利文件分析了仙人掌在人类食品中的使用，强调了它们在全球食品生产中的作用。使用INPI和Espacenet数据库进行搜索。分析了85份文件的文件特征（申请年份、原产国、发明人、申请人、IPC和CPC代码）和发明特征（仙人掌种类、使用部位和申请目的）。已经开发了饮料、果冻和烘焙产品；然而，大多数专利并没有具体说明所使用的仙人掌的部位或种类。考虑到已收回的专利数量，仙人掌在食品开发中的应用仍处于起步阶段。然而，全球对食品和健康日益增长的关注正在发生变化，这表明仙人掌在食品和营养品开发中的使用程度以及它们作为食品添加剂的应用。图形抽象

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Science and Technology

自引率

0.00%

发文量

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.