Current trends are shifting away from using synthetic compounds in favor of discovering new
natural component sources that will allow them to create goods that are healthful …

Mucilages are natural compounds consisting mainly of polysaccharides with complex
chemical structures. Mucilages also contain uronic acids, proteins, lipids, and bioactive …

To feed and provide Food Security to all people in the world is a big challenge to be
achieved with the 2030 Agenda. Undernutrition and obesity are to the opposite of a healthy …

The increase in the preference for vegan and vegetarian diets is directly related to changing
eating habits and the need for plant-based alternatives to animal-based products, which are …

Cactus mucilage (CMU) have been widely studied in various applications. This review
addresses the sources, extraction methods, composition, biological properties and CMU …

Taro (Colocasia esculenta) is an important source of carbohydrates as an energy source
and is used as a staple food throughout the world. It is rich in mucilage and starch granules …

Flour from Pereskia aculeata leaf and green banana were used as ingredients in the
formulation of a cereal bar with added Lactobacillus acidophilus LA02-ID-1688 …

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 …

Moringa oleifera leaves are cultivated in warm regions of Brazil for commercial ends due to
their nutritional and biological properties. This study evaluated, by chemometric tools, the …

Meat products consumption is rising globally, but concerns about sustainability, fat content,
and shelf life. Synthetic additives and preservatives used for extending the shelf life of meat …