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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.
Journal of Food Science and Technology
|January 27, 2025
Summary
Cacti are increasingly used in food products like beverages and baked goods due to their flavor and nutritional value. Patent analysis reveals growing interest in cacti for food and nutraceutical development worldwide.
Area of Science:
- Food Science
- Agricultural Science
- Biotechnology
Background:
- Cacti possess desirable flavor, color, and nutritional properties, attracting consumer and industry interest.
- The food industry is exploring cacti for their bioactive and technological attributes.
- Understanding the patent landscape is crucial for assessing cacti's role in global food production.
Purpose of the Study:
- To analyze patent documents related to the use of cacti in human food.
- To identify trends in cactus-based food product development and applications.
- To assess the current state and future potential of cacti in the food industry.
Main Methods:
- Patent databases (INPI and Espacenet) were searched for relevant documents.
- Eighty-five patent documents were analyzed for characteristics like filing year, origin, and invention details.
- Cactus species, parts used, and application purposes were extracted and categorized.
Main Results:
- Patent analysis revealed the development of various cactus-based products, including beverages, jellies, and bakery items.
- A significant number of patents lacked specific details on cactus species or parts utilized.
- The patent landscape indicates an emerging, yet still incipient, application of cacti in food product development.
Conclusions:
- The patent data suggests a growing global trend towards utilizing cacti for food and nutraceutical applications.
- Increasing consumer focus on health and nutrition is driving innovation in cactus-derived food products and additives.
- Further research and specific documentation are needed to fully realize the potential of diverse cactus species in the food sector.
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