Rodrigues Carolina, Paula Camila Damásio de, Lahbouki Soufiane, Meddich Abdelilah, Outzourhit Abdelkader, Rashad Mohamed, Pari Luigi, Coelhoso Isabel, Fernando Ana Luísa, Souza Victor G L
MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal.
Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-900, Brazil.
Foods. 2023 Mar 29;12(7):1465. doi: 10.3390/foods12071465.
spp. are crops well adapted to adverse environments and have great economic potential. Their constituents, including fruits, cladodes, and flowers, have a high nutritional value and are rich in value-added compounds. Cladodes have an appreciable content in dietary fiber, as well as bioactive compounds such as kaempferol, quercetin, and isorhamnetin. Fruits are a major source of bioactive compounds such as phenolic acids and vitamin C. The seeds are mainly composed of unsaturated fatty acids and vitamin E. The flowers are also rich in phenolic compounds. Therefore, in addition to their traditional uses, the different plant fractions can be processed to meet multiple applications in the food industry. Several bakery products have been developed with the incorporation of cladode flour. Pectin and mucilage obtained from cladodes can act as edible films and coatings. Fruits, fruit extracts, and fruit by-products have been mixed into food products, increasing their antioxidant capacity and extending their shelf life. Betalains, obtained from fruits, can be used as food colorants and demonstrate promising applications as a sensor in food packaging. This work reviews the most valuable components of the different fractions of this plant and emphasizes its most recent food applications, demonstrating its outstanding value.
某些物种是非常适应恶劣环境的作物，具有巨大的经济潜力。它们的组成部分，包括果实、叶状枝和花朵，具有很高的营养价值，并且富含增值化合物。叶状枝含有可观的膳食纤维以及生物活性化合物，如山奈酚、槲皮素和异鼠李素。果实是酚酸和维生素C等生物活性化合物的主要来源。种子主要由不饱和脂肪酸和维生素E组成。花朵也富含酚类化合物。因此，除了其传统用途外，不同的植物部分可以进行加工，以满足食品工业中的多种应用。已经开发出了几种加入叶状枝面粉的烘焙产品。从叶状枝中获得的果胶和黏液可以用作可食用薄膜和涂层。果实、果实提取物和果实副产品已被混入食品中，提高了它们的抗氧化能力并延长了保质期。从果实中获得的甜菜色素可以用作食品着色剂，并在食品包装中作为传感器显示出有前景的应用。这项工作综述了这种植物不同部分最有价值的成分，并强调了其最新的食品应用，展示了其卓越的价值。
