Brazilian cacti potential in the gastronomy: a review

Detalhes bibliográficos
Autor(a) principal: Gordiano, Isabelli
Data de Publicação: 2022
Outros Autores: Bezerra , Priscilla Quenia Muniz, Pinto, Laise Cedraz, Matos, Márcia Filgueiras Rebelo de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/29617
Resumo: Cactaceae have important nutritional composition and physicochemical characteristics, although their use in human food remains little recognized. The present study aimed to describe the application and potential of the five main cacti of the Caatinga biome (mandacaru, facheiro, xiquexique, corona de frade and palm) in gastronomy, in the context of chefs' creations, and to present scientific data on the development of new products based on these natural resources. For this, an exploratory qualitative research was carried out, based on a bibliographic review, which addressed: (i) considerations about the Caatinga biome from the perspective of strengthening regional gastronomy and the creation of preparations with cactus by recognized Brazilian chefs and (ii) presentation of scientific papers on the development of new food products from these plants. As a result, the facheiro, xiquexique, mandacaru cactaceae stood out among the others, with greater multifunctional applications, in addition to being used in the production of juices, sweets, ice cream, flour, pigment extraction, bakery and pasta products, dairy products, fermented beverages. alcoholics and probiotics. Thus, it was observed that cacti have a great nutritional potential in human food, highlighting gastronomy as an important partner in this process. In this segment, there is a need to invest in studies that converge towards the development of technologies capable of favoring the processing of cacti, in order to value and encourage their use in culinary preparations, subsidizing the development of sustainable gastronomy in the Caatinga biome.
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spelling Brazilian cacti potential in the gastronomy: a reviewPotencial de los cactus brasileños en la gastronomía: una revisiónPotencial das cactáceas brasileiras na gastronomia: uma revisão Cactus foodCaatingaFacheiroMandacaruXiquexique.Alimentos de cactosCaatingaFacheiroMandacaruXiquexique.Comida de cactosCaatingaFacheiroMandacaruXiquexique.Cactaceae have important nutritional composition and physicochemical characteristics, although their use in human food remains little recognized. The present study aimed to describe the application and potential of the five main cacti of the Caatinga biome (mandacaru, facheiro, xiquexique, corona de frade and palm) in gastronomy, in the context of chefs' creations, and to present scientific data on the development of new products based on these natural resources. For this, an exploratory qualitative research was carried out, based on a bibliographic review, which addressed: (i) considerations about the Caatinga biome from the perspective of strengthening regional gastronomy and the creation of preparations with cactus by recognized Brazilian chefs and (ii) presentation of scientific papers on the development of new food products from these plants. As a result, the facheiro, xiquexique, mandacaru cactaceae stood out among the others, with greater multifunctional applications, in addition to being used in the production of juices, sweets, ice cream, flour, pigment extraction, bakery and pasta products, dairy products, fermented beverages. alcoholics and probiotics. Thus, it was observed that cacti have a great nutritional potential in human food, highlighting gastronomy as an important partner in this process. In this segment, there is a need to invest in studies that converge towards the development of technologies capable of favoring the processing of cacti, in order to value and encourage their use in culinary preparations, subsidizing the development of sustainable gastronomy in the Caatinga biome.Las cactáceas tienen una composición nutricional y características fisicoquímicas importantes, aunque su uso en la alimentación humana sigue siendo poco reconocido. El presente estudio tuvo como objetivo describir la aplicación y el potencial de los cinco principales cactus del bioma Caatinga (mandacaru, facheiro, xiquexique, corona de frade y palma) en la gastronomía, en el contexto de las creaciones de los chefs, y presentar datos científicos sobre la desarrollo de nuevos productos basados en estos recursos naturales. Para ello, se llevó a cabo una investigación cualitativa exploratoria, basada en una revisión bibliográfica, que abordó: (i) consideraciones sobre el bioma Caatinga desde la perspectiva del fortalecimiento de la gastronomía regional y la creación de preparaciones con nopal por reconocidos chefs brasileños y (ii) presentación de trabajos científicos sobre el desarrollo de nuevos productos alimenticios a partir de estas plantas. Como resultado, las cactáceas facheiro, xiquexique, mandacaru se destacaron entre las demás, con mayores aplicaciones multifuncionales, además de ser utilizadas en la producción de jugos, dulces, helados, harinas, extracción de pigmentos, productos de panadería y pastas, productos lácteos. , bebidas fermentadas, alcohólicas y probióticos. Así, se observó que las cactáceas tienen un gran potencial nutricional en la alimentación humana, destacándose la gastronomía como un aliado importante en este proceso. En este segmento, existe la necesidad de invertir en estudios que converjan hacia el desarrollo de tecnologías capaces de favorecer el procesamiento de las cactáceas, con el fin de valorizar y fomentar su uso en preparaciones culinarias, subsidiando el desarrollo de la gastronomía sustentable en el bioma Caatinga.As cactáceas apresentam composição nutricional e características físico-químicas importantes, embora seu uso na alimentação humana permaneça pouco reconhecido. O presente estudo teve como objetivos descrever a aplicação e potencialidades das cinco principais cactáceas do bioma da Caatinga (mandacaru, facheiro, xiquexique, coroa de frade e palma) na Gastronomia, no contexto das criações dos chefs, e apresentar dados científicos sobre desenvolvimento de novos produtos à base desses recursos naturais. Para isso, foi realizada uma pesquisa qualitativa, de caráter exploratório, a partir de revisão bibliográfica, que abordou: (i) considerações sobre o bioma Caatinga na perspectiva do fortalecimento da gastronomia regional e a criação de preparações com cactáceas por chefs brasileiros reconhecidos e (ii) apresentação de trabalhos científicos sobre desenvolvimento de novos produtos alimentícios a partir dessas plantas. Como resultados, as cactáceas facheiro, xiquexique, mandacaru se destacaram dentre as demais, com maiores aplicações multifuncionais, além de serem utilizadas na produção de sucos, doces, sorvetes, farinhas, extração de pigmentos, produtos de panificação e massas, lácteos, bebidas fermentadas alcoólicas e probióticas. Assim, observou-se que as cactáceas apresentam um grande potencial nutritivo na alimentação humana, destacando a gastronomia como uma importante parceira neste processo. Nesse segmento, indica-se a necessidade de investimento em estudos que convirjam para o desenvolvimento de tecnologias capazes de favorecer o beneficiamento de cactos, de modo a valorizar e incentivar seu uso em preparações culinárias, subsidiando o desenvolvimento de uma gastronomia sustentável no bioma Caatinga.Research, Society and Development2022-05-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2961710.33448/rsd-v11i7.29617Research, Society and Development; Vol. 11 No. 7; e7611729617Research, Society and Development; Vol. 11 Núm. 7; e7611729617Research, Society and Development; v. 11 n. 7; e76117296172525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/29617/25641Copyright (c) 2022 Isabelli Gordiano; Priscilla Quenia Muniz Bezerra ; Laise Cedraz Pinto; Márcia Filgueiras Rebelo de Matoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGordiano, Isabelli Bezerra , Priscilla Quenia Muniz Pinto, Laise CedrazMatos, Márcia Filgueiras Rebelo de 2022-06-06T15:12:05Zoai:ojs.pkp.sfu.ca:article/29617Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:46:38.549032Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Brazilian cacti potential in the gastronomy: a review
Potencial de los cactus brasileños en la gastronomía: una revisión
Potencial das cactáceas brasileiras na gastronomia: uma revisão
title Brazilian cacti potential in the gastronomy: a review
spellingShingle Brazilian cacti potential in the gastronomy: a review
Gordiano, Isabelli
Cactus food
Caatinga
Facheiro
Mandacaru
Xiquexique.
Alimentos de cactos
Caatinga
Facheiro
Mandacaru
Xiquexique.
Comida de cactos
Caatinga
Facheiro
Mandacaru
Xiquexique.
title_short Brazilian cacti potential in the gastronomy: a review
title_full Brazilian cacti potential in the gastronomy: a review
title_fullStr Brazilian cacti potential in the gastronomy: a review
title_full_unstemmed Brazilian cacti potential in the gastronomy: a review
title_sort Brazilian cacti potential in the gastronomy: a review
author Gordiano, Isabelli
author_facet Gordiano, Isabelli
Bezerra , Priscilla Quenia Muniz
Pinto, Laise Cedraz
Matos, Márcia Filgueiras Rebelo de
author_role author
author2 Bezerra , Priscilla Quenia Muniz
Pinto, Laise Cedraz
Matos, Márcia Filgueiras Rebelo de
author2_role author
author
author
dc.contributor.author.fl_str_mv Gordiano, Isabelli
Bezerra , Priscilla Quenia Muniz
Pinto, Laise Cedraz
Matos, Márcia Filgueiras Rebelo de
dc.subject.por.fl_str_mv Cactus food
Caatinga
Facheiro
Mandacaru
Xiquexique.
Alimentos de cactos
Caatinga
Facheiro
Mandacaru
Xiquexique.
Comida de cactos
Caatinga
Facheiro
Mandacaru
Xiquexique.
topic Cactus food
Caatinga
Facheiro
Mandacaru
Xiquexique.
Alimentos de cactos
Caatinga
Facheiro
Mandacaru
Xiquexique.
Comida de cactos
Caatinga
Facheiro
Mandacaru
Xiquexique.
description Cactaceae have important nutritional composition and physicochemical characteristics, although their use in human food remains little recognized. The present study aimed to describe the application and potential of the five main cacti of the Caatinga biome (mandacaru, facheiro, xiquexique, corona de frade and palm) in gastronomy, in the context of chefs' creations, and to present scientific data on the development of new products based on these natural resources. For this, an exploratory qualitative research was carried out, based on a bibliographic review, which addressed: (i) considerations about the Caatinga biome from the perspective of strengthening regional gastronomy and the creation of preparations with cactus by recognized Brazilian chefs and (ii) presentation of scientific papers on the development of new food products from these plants. As a result, the facheiro, xiquexique, mandacaru cactaceae stood out among the others, with greater multifunctional applications, in addition to being used in the production of juices, sweets, ice cream, flour, pigment extraction, bakery and pasta products, dairy products, fermented beverages. alcoholics and probiotics. Thus, it was observed that cacti have a great nutritional potential in human food, highlighting gastronomy as an important partner in this process. In this segment, there is a need to invest in studies that converge towards the development of technologies capable of favoring the processing of cacti, in order to value and encourage their use in culinary preparations, subsidizing the development of sustainable gastronomy in the Caatinga biome.
publishDate 2022
dc.date.none.fl_str_mv 2022-05-15
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/29617
10.33448/rsd-v11i7.29617
url https://rsdjournal.org/index.php/rsd/article/view/29617
identifier_str_mv 10.33448/rsd-v11i7.29617
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/29617/25641
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 7; e7611729617
Research, Society and Development; Vol. 11 Núm. 7; e7611729617
Research, Society and Development; v. 11 n. 7; e7611729617
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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