Bromatological composition and sensory analysis of cacti as unconventional food plants: a systematic review

Detalhes bibliográficos
Autor(a) principal: Pessoa, Victor Gurgel
Data de Publicação: 2022
Outros Autores: Santos, Saint Clair Lira, Oliveira, Palloma Vitória Carlos de, Silva, Tomás Guilherme Pereira da, Oliveira, Pâmara Virna Carlos de, Fernandes, Gabriel Siqueira Tavares
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/31289
Resumo: The species of the Cactaceae family stand out due to their nutritional composition and occurrence in different parts of the world. However, the use of cacti as unconventional food plants is still poorly understood. Thus, the objective was to investigate, from a systematic review, the chemical and mineral composition, in addition to the sensory analysis of two cactus species (Pereskia aculeata and Pilosocereus gounellei) as unconventional food plants. To this end, databases were consulted and eleven articles published in the last 10 years (2012-2022) were included. Through the results, it was observed that the species Pereskia aculeata (ora-pro-nóbis) and Pilosocereus gounellei (xique-xique) are the most used as food ingredients for humans, as well as presenting great versatility, being consumed in natura or used in the production of different foods, such as breads, cakes, pies, yogurts, cupcakes and drumsticks. In addition, it was found that cacti represent an important source of nutrients, such as protein, minerals and fiber, especially for human consumption, providing essential nutrients for adequate nutrition and health of populations. However, it is emphasized that more studies are needed in order to encourage and value the use of cacti as unconventional food plants.
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spelling Bromatological composition and sensory analysis of cacti as unconventional food plants: a systematic reviewComposición bromatológica y análisis sensorial de cactus como plantas alimenticias no convencionales: una revisión sistemáticaComposição bromatológica e análise sensorial de cactáceas como plantas alimentícias não convencionais: uma revisão sistemáticaCactaceaeMineralsNutrientsFunctional FoodFood security.CactáceasMineralesNutrientesAlimentos funcionalesSeguridad alimentaria.CactaceaeMineraisNutrientesAlimentos funcionaisSegurança alimentar.The species of the Cactaceae family stand out due to their nutritional composition and occurrence in different parts of the world. However, the use of cacti as unconventional food plants is still poorly understood. Thus, the objective was to investigate, from a systematic review, the chemical and mineral composition, in addition to the sensory analysis of two cactus species (Pereskia aculeata and Pilosocereus gounellei) as unconventional food plants. To this end, databases were consulted and eleven articles published in the last 10 years (2012-2022) were included. Through the results, it was observed that the species Pereskia aculeata (ora-pro-nóbis) and Pilosocereus gounellei (xique-xique) are the most used as food ingredients for humans, as well as presenting great versatility, being consumed in natura or used in the production of different foods, such as breads, cakes, pies, yogurts, cupcakes and drumsticks. In addition, it was found that cacti represent an important source of nutrients, such as protein, minerals and fiber, especially for human consumption, providing essential nutrients for adequate nutrition and health of populations. However, it is emphasized that more studies are needed in order to encourage and value the use of cacti as unconventional food plants.Las especies de la familia Cactaceae destacan por su composición nutricional y presencia en diferentes partes del mundo. Sin embargo, el uso de cactus como plantas alimenticias no convencionales aún no se conoce bien. Así, el objetivo fue investigar, a partir de una revisión sistemática, la composición química y mineral, además del análisis sensorial de dos especies de cactáceas (Pereskia aculeata y Pilosocereus gounellei) como plantas alimenticias no convencionales. Para ello, se consultaron bases de datos y se incluyeron once artículos publicados en los últimos 10 años (2012-2022). A través de los resultados se obtuvo que las especies Pereskia aculeata (ora-pro-nóbis) y Pilosocereus gounellei (xique-xique) son las más utilizadas como ingredientes alimentarios para el ser humano, además de presentar gran versatilidad, siendo consumidas in natura o utilizadas en la elaboración de diferentes alimentos, como panes, pasteles, tartas, yogures, cupcakes y muslos. Además, se encontró que las cactáceas representan una importante fuente de nutrientes, como proteína, minerales y fibra, especialmente para el consumo humano, aportando nutrientes esenciales para una adecuada nutrición y salud de las poblaciones. Sin embargo, se enfatiza que se necesitan más estudios para incentivar y valorar el uso de las cactáceas como plantas alimenticias no convencionales.As espécies da família Cactaceae se destacam em razão de sua composição nutricional e ocorrência em distintas partes do mundo. No entanto, o uso de cactáceas como plantas alimentícias não convencionais (PANCs) ainda é pouco conhecido. Assim, objetivou-se investigar, a partir de uma revisão sistemática, a composição química e mineral, além da análise sensorial de duas espécies de cactáceas (Pereskia aculeata e Pilosocereus gounellei) como PANCs. Para tanto, bases de dados foram consultadas e onze artigos publicados nos últimos 10 anos (2012-2022) foram incluídos. Por meio dos resultados observou-se que as espécies Pereskia aculeata (ora-pro-nóbis) e Pilosocereus gounellei (xique-xique) são as mais utilizadas como ingredientes alimentares para humanos, assim como apresentam grande versatilidade, podendo ser consumidas in natura ou usadas na produção de diferentes alimentos, como pães, bolos, tortas, iogurtes, cupcakes e coxinhas. Além disso, verificou-se que as cactáceas representam uma importante fonte de nutrientes, como proteína, minerais e fibra, especialmente para alimentação humana, fornecendo nutrientes essenciais para adequada nutrição e saúde das populações. No entanto, ressalta-se que mais estudos se tornam necessários a fim de incentivar e valorizar o uso de cactáceas como plantas alimentícias não convencionais.Research, Society and Development2022-06-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3128910.33448/rsd-v11i8.31289Research, Society and Development; Vol. 11 No. 8; e41011831289Research, Society and Development; Vol. 11 Núm. 8; e41011831289Research, Society and Development; v. 11 n. 8; e410118312892525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/31289/26647Copyright (c) 2022 Victor Gurgel Pessoa; Saint Clair Lira Santos; Palloma Vitória Carlos de Oliveira; Tomás Guilherme Pereira da Silva; Pâmara Virna Carlos de Oliveira; Gabriel Siqueira Tavares Fernandeshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPessoa, Victor Gurgel Santos, Saint Clair Lira Oliveira, Palloma Vitória Carlos de Silva, Tomás Guilherme Pereira da Oliveira, Pâmara Virna Carlos de Fernandes, Gabriel Siqueira Tavares 2022-07-01T13:34:06Zoai:ojs.pkp.sfu.ca:article/31289Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:47:40.969490Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Bromatological composition and sensory analysis of cacti as unconventional food plants: a systematic review
Composición bromatológica y análisis sensorial de cactus como plantas alimenticias no convencionales: una revisión sistemática
Composição bromatológica e análise sensorial de cactáceas como plantas alimentícias não convencionais: uma revisão sistemática
title Bromatological composition and sensory analysis of cacti as unconventional food plants: a systematic review
spellingShingle Bromatological composition and sensory analysis of cacti as unconventional food plants: a systematic review
Pessoa, Victor Gurgel
Cactaceae
Minerals
Nutrients
Functional Food
Food security.
Cactáceas
Minerales
Nutrientes
Alimentos funcionales
Seguridad alimentaria.
Cactaceae
Minerais
Nutrientes
Alimentos funcionais
Segurança alimentar.
title_short Bromatological composition and sensory analysis of cacti as unconventional food plants: a systematic review
title_full Bromatological composition and sensory analysis of cacti as unconventional food plants: a systematic review
title_fullStr Bromatological composition and sensory analysis of cacti as unconventional food plants: a systematic review
title_full_unstemmed Bromatological composition and sensory analysis of cacti as unconventional food plants: a systematic review
title_sort Bromatological composition and sensory analysis of cacti as unconventional food plants: a systematic review
author Pessoa, Victor Gurgel
author_facet Pessoa, Victor Gurgel
Santos, Saint Clair Lira
Oliveira, Palloma Vitória Carlos de
Silva, Tomás Guilherme Pereira da
Oliveira, Pâmara Virna Carlos de
Fernandes, Gabriel Siqueira Tavares
author_role author
author2 Santos, Saint Clair Lira
Oliveira, Palloma Vitória Carlos de
Silva, Tomás Guilherme Pereira da
Oliveira, Pâmara Virna Carlos de
Fernandes, Gabriel Siqueira Tavares
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Pessoa, Victor Gurgel
Santos, Saint Clair Lira
Oliveira, Palloma Vitória Carlos de
Silva, Tomás Guilherme Pereira da
Oliveira, Pâmara Virna Carlos de
Fernandes, Gabriel Siqueira Tavares
dc.subject.por.fl_str_mv Cactaceae
Minerals
Nutrients
Functional Food
Food security.
Cactáceas
Minerales
Nutrientes
Alimentos funcionales
Seguridad alimentaria.
Cactaceae
Minerais
Nutrientes
Alimentos funcionais
Segurança alimentar.
topic Cactaceae
Minerals
Nutrients
Functional Food
Food security.
Cactáceas
Minerales
Nutrientes
Alimentos funcionales
Seguridad alimentaria.
Cactaceae
Minerais
Nutrientes
Alimentos funcionais
Segurança alimentar.
description The species of the Cactaceae family stand out due to their nutritional composition and occurrence in different parts of the world. However, the use of cacti as unconventional food plants is still poorly understood. Thus, the objective was to investigate, from a systematic review, the chemical and mineral composition, in addition to the sensory analysis of two cactus species (Pereskia aculeata and Pilosocereus gounellei) as unconventional food plants. To this end, databases were consulted and eleven articles published in the last 10 years (2012-2022) were included. Through the results, it was observed that the species Pereskia aculeata (ora-pro-nóbis) and Pilosocereus gounellei (xique-xique) are the most used as food ingredients for humans, as well as presenting great versatility, being consumed in natura or used in the production of different foods, such as breads, cakes, pies, yogurts, cupcakes and drumsticks. In addition, it was found that cacti represent an important source of nutrients, such as protein, minerals and fiber, especially for human consumption, providing essential nutrients for adequate nutrition and health of populations. However, it is emphasized that more studies are needed in order to encourage and value the use of cacti as unconventional food plants.
publishDate 2022
dc.date.none.fl_str_mv 2022-06-24
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/31289
10.33448/rsd-v11i8.31289
url https://rsdjournal.org/index.php/rsd/article/view/31289
identifier_str_mv 10.33448/rsd-v11i8.31289
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/31289/26647
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. 8; e41011831289
Research, Society and Development; Vol. 11 Núm. 8; e41011831289
Research, Society and Development; v. 11 n. 8; e41011831289
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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