Application of fermentation for the valorization of residues from Cactaceae family

CARPENA, M.; CASSANI, L.; GOMEZ-ZAVAGLIA, A.; GARCIA-PEREZ, P.; SEYYEDI-MANSOUR, S.; CAO, HUI; SIMAL-GANDARA, J.; PRIETO, M.A.

FOOD CHEMISTRY

ELSEVIER SCI LTD

Año: 2023 vol. 410

0308-8146

Cactaceae family is well-known for their adaptations to drought and arid environments. This family, formed byfour subfamilies (Cactoideae, Opuntioideae, Pereskioideae, and Maihuenioideae) are known for being leaflessstem succulent plants with numerous spines, and their commercial fruits, distinguished by their bright colors andtheir skin covered with bracts. Some of these species have been traditionally used in the food industry (e.g.,pitaya, cactus, or prickly pear) or as pharmaceuticals to treat specific diseases due to their active properties. Theprocessing of these fruits leads to different residues, namely pomace, skin, spines, and residues from cladodes;besides from others such as fruits, roots, flowers, mucilage, and seeds. In general, Cactaceae species producelarge amounts of mucilage and fiber, although they can be also considered as a source of phenolic compounds(phenolic acids, flavonols and their glycosides), alkaloids (phenethylamines derived betalains), and triterpenoids.Therefore, considering their high content in fiber and fermentable carbohydrates, together with othertarget bioactive compounds, fermentation is a potential valorization strategy for certain applications such asenzymes and bioactive compounds production or aroma enhancement. This review will comprise the latest informationabout Cactaceae family, its potential residues, and its potential as a substrate for fermentation toobtain active molecules with application in the food industry.