Related Experiment Video
Updated: May 30, 2025

Glass-Based Devices to Generate Drops and Emulsions
Published on: April 5, 2022
Technological advances in cactus food products
Larissa Correia E Silva1, Luísa Dos Santos Conceição1, Júlia Matos Coqueiro1
1Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia, 40110907 Brazil.
None:
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.
Related Concept Videos
Key Elements for Plant Nutrition
C4 Pathway and CAM
C4 Pathway
The C4 pathway is used by plants such as...
Plant Breeding and Biotechnology
Plant Tissue Culture
Fruit Development, Structure, and Function
Adaptations that Reduce Water Loss

