Incorporation of opuntia spp. into food systems
| dc.contributor.author | Taşkin B. | |
| dc.contributor.author | Aksoylu Özbek Z. | |
| dc.date.accessioned | 2024-07-22T08:05:41Z | |
| dc.date.available | 2024-07-22T08:05:41Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | Opuntia spp. has widespread species which are well-adapted to arid lands and climates over the world. This cactus plant was originated in America and then spread to other regions such as Europe, Africa, and Mediterranean countries. It is mainly cultivated for its seed, edible fruit (prickly pear), and cladodes. The nutritional and health benefits of the Opuntia genus are provided by various compounds such as phenolic compounds, pigments, polysaccharides, mucilage, dietary fibre, vitamins (B1, B2, A, and C), and minerals including magnesium, iron, calcium, potassium, and phosphorus. Owing to several health benefits, including prevention of diabetes, cancer, cardiovascular disease, and inhibition of inflammation, the number of studies focusing on developing novel foods and bioactive compounds by using different parts of this plant has increased recently. Several attempts have been made to integrate this plant into other foods, including bread, cake, pasta, gluten-free products, extrudates, cereal bars, juices, and meat products to improve their nutritional quality. In particular, Opuntia has gained importance as an excellent food source as desertification areas have increased and water resources have decreased globally. This chapter will discuss the recent studies dealing with the use of Opuntia spp. for edible purposes and the development of appropriate processing techniques to incorporate various parts of this valuable plant into other food matrices. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2021. | |
| dc.identifier.DOI-ID | 10.1007/978-3-030-78444-7_46 | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/13228 | |
| dc.language.iso | English | |
| dc.publisher | Springer International Publishing | |
| dc.title | Incorporation of opuntia spp. into food systems | |
| dc.type | Book chapter |