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Nogueira Silva NF, Silva SH, Baron D, Oliveira Neves IC, Casanova F. Pereskia aculeata Miller as a Novel Food Source: A Review. Foods 2023; 12:foods12112092. [PMID: 37297337 DOI: 10.3390/foods12112092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/08/2023] [Accepted: 05/11/2023] [Indexed: 06/12/2023] Open
Abstract
Pereskia aculeata Miller is an edible plant species belonging to the Cactaceae family. It has the potential to be used in the food and pharmaceutical industries due to its nutritional characteristics, bioactive compounds, and mucilage content. Pereskia aculeata Miller is native to the Neotropical region, where it is traditionally employed as food in rural communities, being popularly known as 'ora-pro-nobis' (OPN) or the Barbados gooseberry. The leaves of OPN are distinguished by their nontoxicity and nutritional richness, including, on a dry basis, 23% proteins, 31% carbohydrates, 14% minerals, 8% lipids, and 4% soluble dietary fibers, besides vitamins A, C, and E, and phenolic, carotenoid, and flavonoid compounds. The OPN leaves and fruits also contain mucilage composed of arabinogalactan biopolymer that presents technofunctional properties such as thickener, gelling, and emulsifier agent. Moreover, OPN is generally used for pharmacological purposes in Brazilian folk medicine, which has been attributed to its bioactive molecules with metabolic, anti-inflammatory, antioxidant, and antimicrobial properties. Therefore, in the face of the growing research and industrial interests in OPN as a novel food source, the present work reviews its botanical, nutritional, bioactive, and technofunctional properties, which are relevant for the development of healthy and innovative food products and ingredients.
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Affiliation(s)
- Naaman Francisco Nogueira Silva
- Centro de Ciências da Natureza, Universidade Federal de São Carlos (UFSCar), Buri 18290-000, SP, Brazil
- Instituto de Ciências Exatas e Tecnológicas, Universidade Federal do Triângulo Mineiro (UFTM), Uberaba 38025-180, MG, Brazil
| | - Sérgio Henrique Silva
- Instituto de Ciências Exatas e Tecnológicas, Universidade Federal do Triângulo Mineiro (UFTM), Uberaba 38025-180, MG, Brazil
| | - Daniel Baron
- Centro de Ciências da Natureza, Universidade Federal de São Carlos (UFSCar), Buri 18290-000, SP, Brazil
| | | | - Federico Casanova
- Food Production Engineering Group, DTU Food, Technical University of Denmark, Søltofts Plads 227, Dk-2800 Lyngby, Denmark
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Gomes de Souza P, Rosane P Azeredo D, da Silva TTC, Carneiro CDS, Junger Teodoro A, Menezes Ayres EM. Food neophobia, risk perception and attitudes associations of Brazilian consumers towards non-conventional edible plants and research on sale promotional strategies. Food Res Int 2023; 167:112628. [PMID: 37087204 DOI: 10.1016/j.foodres.2023.112628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 12/21/2022] [Accepted: 02/19/2023] [Indexed: 03/06/2023]
Abstract
Non-conventional edible plants (NCEP) are plants or parts of plants that are not usually consumed by the population and have limited geographic distribution. This study investigated the consumption of NCEP, the influence of Food Neophobia and risk perception on Brazilian consumers attitudes as well as purchase preferences to determinate the best sale promotional strategy. Participants (n = 271) answered the online questionnaire that consisted of socio-demographic questions, items about consumption (open questions), Food Neophobia Scale, risk perception (to assign the level risk) and attitudes towards NCEP (using 5-point Likert scale). Fisher's exact test was used to investigate possible associations. Task purchase choice was evaluated using the Best-Worst Scale. The most consumed conventional leafy vegetables were collard greens (Brassica oleracea L. var. acephala D.C) (95.6%) and lettuce (Lactuca sativa) (88.5%). As for NCEP, taioba (Xanthosoma taioba E.G) (26.7%), bertalha (Basela alba L.) (23.3%) and beldroega (Portulaca oleracea L.) (14.1%) were the most cited leafy vegetables. High food neophobia individuals demonstrated to try NCEP if its nutritional value and safety are proven, showing a demand for such strategy, this would increase the consumption of these vegetables. The perception of a high risk was also associated with the inclusion of NCEP in the diet. The inclusion of NCEP at the moment of purchase, even at a higher price, presented higher scores when compared to the purchase of only conventional vegetables, at lower prices. Despite this, the price can still be a limiting factor and the search for promotional strategies should be reinforced to increase the commercialization of NCEP at street markets.
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Affiliation(s)
- Pâmela Gomes de Souza
- Federal Institute of Education, Science and Technology of Rio de Janeiro, Graduate Program in Food Safety Management and Nutritional Quality, Rua Senador Furtado, 121/125 - Maracanã, Rio de Janeiro, Brazil; Department of Basic Nutrition and Dietetics of the Josué de Castro Nutrition Institute, Federal University of do Rio de Janeiro, Av. Carlos Chagas, Ilha do Fundão, Rio de Janeiro, Brazil; Sensory and Consumer Science Laboratory, Postgraduate Program in Food and Nutrition, Federal University of the State of Rio de Janeiro Laboratório, Av. Pasteur, 296 - Urca, Rio de Janeiro, Brazil.
| | - Denise Rosane P Azeredo
- Federal Institute of Education, Science and Technology of Rio de Janeiro, Graduate Program in Food Safety Management and Nutritional Quality, Rua Senador Furtado, 121/125 - Maracanã, Rio de Janeiro, Brazil
| | - Thadia T C da Silva
- Department of Basic Nutrition and Dietetics of the Josué de Castro Nutrition Institute, Federal University of do Rio de Janeiro, Av. Carlos Chagas, Ilha do Fundão, Rio de Janeiro, Brazil
| | - Carla da Silva Carneiro
- Department of Natural Products and Food, Faculty of Pharmacy, Federal University of do Rio de Janeiro, Av. Carlos Chagas, Ilha do Fundão, Rio de Janeiro, Brazil
| | - Anderson Junger Teodoro
- Laboratory of Food Analysis, Graduate Program in Food Nutrition, Fluminense Federal University, Rua Mário Santana Braga, 30 - Niterói, RJ, Brazil
| | - Ellen M Menezes Ayres
- Sensory and Consumer Science Laboratory, Postgraduate Program in Food and Nutrition, Federal University of the State of Rio de Janeiro Laboratório, Av. Pasteur, 296 - Urca, Rio de Janeiro, Brazil
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GARNIDA Y, RUDIANSYAH M, YASIN G, MAHMUDIONO T, KADHIM AJ, SHARMA S, HUSSEIN HA, SHICHIYAKH RA, ABDELBASSET WK, ISWANTO AH. Investigation of parameters in restaurant food waste for use as poultry rations. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.118621] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Cândido HT, Leonel M, Leonel S, Ouros LFD, Jesus PRRD, Izidoro M, Molha NZ, Domiciano VM. Green banana and ora-pro-nóbis mixed flours: nutritional and technological characteristics. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.08122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract The constant need for innovation in the food industries to meet the demands of consumers and the growing market for gluten-free and high-protein products have driven studies of mixed flour. In this study, 'BRS Platina' banana fruits were processed to obtain Whole Green Banana Flour (WGBF) and Green Banana Pulp Flour (GBPF) as well as leaves of Ora-pro-nóbis Flour (OPNF). Mixed flours were prepared by blending banana flours (WGBF or GBPF) with increasing levels of OPNF (from 5 to 25%). Flours were analyzed for physicochemical characteristics, mineral contents, Water Absorption Index (WAI), Water Solubility Index (WSI), and color. The main component of banana flours was starch, in which GBPF has the highest content. The WGBF had a higher mineral content, and in both flours, the potassium was at a greater level. OPNF showed the highest protein and mineral contents. Independent of the type of banana flour, mixed flours were darker, and had higher WAI and considerable increases in Mg, Fe, and Zn than no mixed ones. The blend of banana flours and Ora-pro-nóbis leaf flour can be a viable combination for preparing a variety of food products, due to its nutritional and technological properties.
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Affiliation(s)
| | | | - Sarita Leonel
- Universidade Estadual Paulista, Brasil; Universidade Estadual Paulista, Brasil
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YASIN G, BRONTOWIYONO W, OPULENCIA MJC, SHARMA S, SHALABY MN, AL-THAMIR M, JALIL AT, JABBAR AH, ISWANTO AH. Evaluation of food processing with the management of food, water, and energy nexus in Baghdad, Iraq. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.37822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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