The growing interest in a healthy lifestyle has contributed to disseminating perspectives on more sustainable natural resource management. This review describes promising aspects of using cacti in the food industry, addressing sustainable, nutritional, and functional aspects of the plant’s production. Our study provides an overview of the potential of cacti for the food industry to encourage the sustainable cultivation of underutilized cactus species and their commercial exploitation. The commercial production of cacti has advantages over other agricultural practices by mitigating damage to ecosystems and encouraging migration to sustainable agriculture. The application of cactus ingredients in food development has been broad, whether in producing breads, jellies, gums, dyes, probiotics, and postbiotic and paraprobiotic foods. However, in the field of probiotic foods, future research should focus on technologies applied in processing and researching interactions between probiotics and raw materials to determine the functionality and bioactivity of products.

Okra, Abelmoschus esculentus (L.) Moench, is a vegetable with annual fruit native to hot regions of Africa, well adapted to the conditions of the Northeast and Southeast regions of Brazil, where it is widely used by small farmers. This study aimed to evaluate the effect of mineral and organic fertilization on the production and quality of okra fruits. The experiment was conducted in randomized block design, with three replicates and eleven treatments defined according to a Baconian matrix. Treatments consisted of doses of N (0, 100, 200 and 300 kg ha^-1), P (0, 100, 200 and 300 kg ha^-1) and K (0, 80, 160 and 240 kg ha^-1), as well as absence and presence of organic compost (30 t ha^-1). The following parameters were evaluated: plant height, stem diameter, number of leaves, production of fruits plant^-1, number of fruits plant^-1, fruit length and diameter and fruit quality (pH, soluble solids, titratable acidity, vitamin C and electrical conductivity). The crop is demanding in terms of K and N fertilizations, with increments of 15.8 and 36% in the mean number and diameter of fruits, respectively. Organic fertilization did not influence the vegetative growth of okra, but was beneficial to the production of fruits with higher vitamin C content, 52% higher than the contents found in fruits produced without such input.

This study aimed to assess the effects of convective drying at different temperatures (50, 60, and 70 °C) on the technological and chemical properties of Pereskia sp. leaf powders and to identify the most accurate mathematical model for describing their drying kinetics. Drying kinetics were modeled using four mathematical models: Henderson and Pabis, Lewis, Logarithmic, and Page. The Page and Logarithmic models provided the best fit for the drying kinetics of both species, with high coefficients of determination (R² > 0.98) and low MSE and χ² values, indicating their suitability for describing the drying behavior of Pereskia leaves. Enthalpy and entropy decreased with increasing temperature, while Gibbs free energy increased, and effective diffusivity was not affected by temperature. These changes directly affected the powders’ color, density, compressibility, wettability, water activity, chlorophyll, and bioactive components, including carotenoids, proteins, and phenolics. Notably, P. grandifolia powders retained higher levels of ash, protein, and lipids, indicating greater nutritional value, while P. aculeata powders exhibited higher solubility and lower water activity, suggesting superior technological properties for industrial applications. The findings highlight the potential of Pereskia species as functional ingredients in food products, with implications for optimizing drying processes to enhance both nutritional and industrial value.

Minimally processed fruits undergo changes that require careful monitoring. This study aimed to assess the effectiveness of edible coatings based on chitosan and gelatin using various application techniques for minimally processed papayas. The treatments included: control (distilled water), 1% chitosan, 4% gelatin, 1% chitosan + 4% gelatin (blend), and 1% chitosan with a 4% gelatin undercoat (layer-by-layer). The coatings’ infrared spectroscopies (FTIR) were analyzed, and the fruits’ fresh mass, firmness, pulp color (L*, a*, b*, and hue angle), pH, titratable acidity, soluble solids, ascorbic acid, phenolic compounds, lycopene, β-carotene, total sugars, and catalase activity were measured. The results revealed that gelatin and the layer-by-layer treatment positively influenced the preservation of minimally processed papaya. These coatings effectively reduced fresh mass loss while maintaining firmness and the characteristic orange color of the mesocarp. Furthermore, the treated samples consistently exhibited low soluble solids content during the storage period, with minimal variations in acidity, thereby influencing the maturation process. Gelatin coatings demonstrated low polyphenol content, while the layer-by-layer treatment showed no significant changes in vitamin C levels. Lycopene and β-carotene levels remained stable throughout the storage period, with a slight increase observed in total sugars. Consequently, the application of gelatin polymers and the undercoat treatment (LBL) represents a viable alternative for extending the shelf life of minimally processed papayas for at least eight days.

This review presents a bibliometric analysis of the research landscape on cactus mucilage and its application in biodegradable films for food packaging. The objective was to identify scientific trends, key contributors, and emerging research areas from 2012 to 2022. Original scientific and review articles were retrieved from the Web of Science database and analyzed using VOSviewer software to map co-authorship, keyword co-occurrence, and country collaboration networks. The analysis revealed that Tunisia, the United States, Germany, and Luxembourg, along with their research institutions, are among the most productive contributors in this field. The study also identified leading authors and journals that focus on the development of cactus-based biodegradable films. Common research topics included extraction methods, film formulation, and evaluations of physical, chemical, and functional properties relevant to food packaging. The results emphasize the growing scientific interest in cactus mucilage as a renewable and sustainable alternative to synthetic polymers. This review provides insights into the current state of the field and highlights opportunities for innovation and collaboration in the development of environmentally friendly food packaging technologies.

Cassava is a staple food mainly produced with low management inputs, causing soil depletion and low yields. The use of organic inputs, such as humic substances (HSs), represents a sustainable alternative to increase cassava growth and production, mainly in semi-arid regions such as the Brazilian Northeast. Thus, the objective was to evaluate the foliar application of a biostimulant based on humic substances on the morphophysiology, production, and mineral nutrient contents of cassava. The biofortified cultivar BRS Dourada was grown under field conditions and foliar application of a biostimulant based on humic substances (BHSs, treated plants) or water (untreated, control). The experiment was conducted in a randomized block design with four repetitions. At 225 days after planting, the growth, productivity, and mineral nutrient contents of soil, roots, and leaves were determined. No differences between treated and untreated plants were found for growth and productivity (average 15.2 t ha⁻¹). On the other hand, BHS treatment reduced net carbon assimilation, water use efficiency, and carboxylation efficiency by 34%, 24%, and 47%, respectively. Moreover, BHS treatment reduced nutrient uptake from soil, and Na and K contents in roots and leaves, respectively. A foliar BHS application is not recommended for cassava production in the conditions evaluated here.