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Introduction: The limited understanding of the potential applications of cocoa by-products, due to the scarcity of studies that integrate scientific research and patent analysis, hinders the proper use of these by-products and compromises their role in promoting sustainability in the food industry. Methodology: In this study, a multidimensional review encompassing scientific and patentometric analyses of cocoa by-products was conducted. Databases (Web of Science, Scopus, and Medline/PubMed) were utilized with search terms (Cocoa* OR Theobroma cacao AND by-product*) to identify scientific articles (144). Additionally, we explored earch databases [Espacenet and National Institute of Industrial Property (INPI)], employing a combination of earch terms and international classification codes (Cocoa* OR Theobroma cacao AND by-product* AND A23G), to identify the generated technologies (73). Results and discussion: The results revealed a significant concentration of scientific research in the agricultural and biological sciences (68%), focusing on the bioactive and biofunctional composition of the cocoa by-products. Additionally, interest in technological innovation related to these by-products was identified, as evidenced by the increased number of patent registrations after 2020. These findings suggest a significant potential for growth in this sector and provide valuable insights for future research and product development within the food industry. [ABSTRACT FROM AUTHOR]

Oil nanocapsules (ONP) can increase oil solubility and also enhance the availability of their bioactive substances; however, little is known about their safety. This research provides an overview of the toxicity of ONP for food applications based on a search in the Scopus, Science Direct, and Pubmed/Medline databases. Among all the studies concerning ONP and food, only 5% have performed toxicity assessments; and 71.3%, 21.4%, and 7.3% involved essential, vegetable, and seaweed oils, respectively. All the studies evaluating cell viability were performed under in vitro conditions and most of them (85%) used MTT reduction assay. Only 1 study used in vivo experimental approaches based on a mouse model, although in vitro (MTT) analyses were also performed. About 43% of the studies reported decreases in the viability of healthy cells in the highest concentrations tested. Concerning the potential beneficial effects of ONP, there were 7 and 6 studies pointing to antioxidant and anti-cancer effects, respectively. Although there is no consensus on safety, there already are 97 patents using ONP in the food industry, indicating the need for further studies in this field to safely use this innovative technology. [ABSTRACT FROM AUTHOR]

The Cactaceae family can be easily found in the arid and semiarid regions, with a significant waste of its potentials, being generally used as forage. Considering that much research have shown antioxidant properties and bioactive compounds in cacti species, this review aimed to review and discuss recent advances in physicochemical composition, bioactive compounds, and antioxidant activity of Cereus jamacaru, Melocactus zehntneri, Pilosocereus gounellei, Opuntia ficus-indica and Pilosocereus pachycladus fruits to investigate their food technology potential for new products development. These fruits have important amounts of micro, macronutrients, and bioactive compounds, which allow them a wide variety of uses, fresh or processed, and for industrial purposes for the production and extraction of compounds of interest (dyes, antioxidants, antimicrobials, etc.) as demonstrated in the literature. Furthermore, exploring the diversity of uses of these fruits can provide significant benefits from an economic, technological, social, environment, food, and nutritional security point of view. [ABSTRACT FROM AUTHOR]

Cactus fruits have distinctive sensory characteristics and are highly nutritious. Despite that, these unconventional food plants are little used and undervalued in the Brazilian diet. Therefore, this work aims to observe Brazilian participants' perceptions and interest in cactus fruit consumption. Thus, an online survey was applied to identify these foods' frequency, motivation, and forms of consumption. To analyze consumers' perception, a free‐word association test about cactus fruits was carried out with the survey. The responses obtained from 611 participants revealed that few (36.8%) have already consumed it, motivated mainly by curiosity (41.4%). However, from the positive associations evidenced in the sensory test and the interest in experimenting (93.2%), it is observed that cactus fruits have a niche in the market due to their nutritional attributes and can be inserted fresh or as food products (e.g., jam/compote, juice, and ice cream) into the Brazilian diet. Practical Applications: This study can promote the consumption and valorization of cactus fruits considering that they present nutritional characteristics beneficial to human health. Associated with Food and Nutritional Security, these fruits become an economically sustainable opportunity to be studied in new product development. Furthermore, the survey and the Free‐word Association Test can be used to guide the possible market niches with significant acceptance by the population. Thus, a profitable opportunity for consumption and marketing is evidenced, whether in nature, processed, or even new products, such as juices, teas, or bakery products. [ABSTRACT FROM AUTHOR]

Copyright of Revista da Associação Brasileira de Nutrição is the property of Associacao Brasileira de Nutricao and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista da Associação Brasileira de Nutrição is the property of Associacao Brasileira de Nutricao and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista da Associação Brasileira de Nutrição is the property of Associacao Brasileira de Nutricao and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The Cactaceae family can be easily found in the arid and semiarid regions, with a significant waste of its potentials, being generally used as forage. Considering that much research have shown antioxidant properties and bioactive compounds in cacti species, this review aimed to review and discuss recent advances in physicochemical composition, bioactive compounds, and antioxidant activity of Cereus jamacaru, Melocactus zehntneri, Pilosocereus gounellei, Opuntia ficus-indica and Pilosocereus pachycladus fruits to investigate their food technology potential for new products development. These fruits have important amounts of micro, macronutrients, and bioactive compounds, which allow them a wide variety of uses, fresh or processed, and for industrial purposes for the production and extraction of compounds of interest (dyes, antioxidants, antimicrobials, etc.) as demonstrated in the literature. Furthermore, exploring the diversity of uses of these fruits can provide significant benefits from an economic, technological, social, environment, food, and nutritional security point of view.

Background: Foods that promote health benefits are being increasingly used. Innovative techniques, such as nanotechnology, have been used to improve functional properties, sensory characteristics, or the conservation of foods., Objective: The objective of this study was to identify the technological domain of patents for tomato products with or without nanotechnology and elucidate the technological advances associated with the recent use of tomatoes as a natural food dye in the food industry by exploring patent documents., Methods and Results: The search was conducted using the Espacenet and INPI databases. There was an increase in patent document applications employing nanotechnology in 2013, with a peak between 2017 and 2018. China is the lead country in the number of patent applications. In Brazil, the patent applications are variable, and the food industry is most involved in studies on tomatoes as a natural food dye. Most patent deposits using nanotechnology were from companies, and the main sources of the patent application were the food and pharmaceutical industries., Conclusion: There is an increasing trend for the use of tomatoes as natural food dyes, produced with or without nanotechnology, and number of patents filed yearly. New technologies are being developed in several application areas., (Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.net.)