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Application of fermentation for the valorization of residues from Cactaceae family

2023Journal article Open access
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dc.contributor.authorCarpena Rodríguez, María
dc.contributor.authorCassani, Lucia
dc.contributor.authorGomez-Zavaglia, Andrea
dc.contributor.authorGarcia-Perez, Pascual
dc.contributor.authorSeyyedi-Mansour, Sepidar
dc.contributor.authorCao, Hui
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorPrieto Lage, Miguel A.
dc.date.accessioned2011-03-29T09:56:56Z
dc.date.available2011-03-29T09:56:56Z
dc.date.issued2023
dc.description.abstractCactaceae family is well-known for their adaptations to drought and arid environments. This family, formed by four subfamilies (Cactoideae, Opuntioideae, Pereskioideae, and Maihuenioideae) are known for being leafless stem succulent plants with numerous spines, and their commercial fruits, distinguished by their bright colors and their skin covered with bracts. Some of these species have been traditionally used in the food industry (e.g., pitaya, cactus, or prickly pear) or as pharmaceuticals to treat specific diseases due to their active properties. The processing of these fruits leads to different residues, namely pomace, skin, spines, and residues from cladodes; besides from others such as fruits, roots, flowers, mucilage, and seeds. In general, Cactaceae species produce large amounts of mucilage and fiber, although they can be also considered as a source of phenolic compounds (phenolic acids, flavonols and their glycosides), alkaloids (phenethylamines derived betalains), and triterpe-noids. Therefore, considering their high content in fiber and fermentable carbohydrates, together with other target bioactive compounds, fermentation is a potential valorization strategy for certain applications such as enzymes and bioactive compounds production or aroma enhancement. This review will comprise the latest in-formation about Cactaceae family, its potential residues, and its potential as a substrate for fermentation to obtain active molecules with application in the food industry.por
dc.identifier.citationCarpena, Maria; Cassani, Lucia; Gomez-Zavaglia, Andrea; Garcia-Perez, Pascual; Seyyedi-Mansour, Sepidar; Cao, Hui; Simal-Gandara, Jesus; Prieto Lage, Miguel A. (2023). Application of fermentation for the valorization of residues from Cactaceae family. Food Chemistry. eISSN 1873-7072. 410, p. 1-15por
dc.identifier.doi10.1016/j.foodchem.2022.135369
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/3785
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectCactaceae familypor
dc.subjectValorizationpor
dc.subjectBioactive compounds
dc.subjectFiber
dc.subjectFermentation
dc.titleApplication of fermentation for the valorization of residues from Cactaceae familypor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Chemistrypor
person.familyNamePrieto
person.givenNameMiguel A.
person.identifier107688
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.orcid0000-0002-3513-0054
person.identifier.ridG-4516-2011
person.identifier.scopus-author-id35937495700
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication13260615-fd28-4b8b-9dd4-8a8466007579
relation.isAuthorOfPublication.latestForDiscovery13260615-fd28-4b8b-9dd4-8a8466007579

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