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Silveira JTD, Rosa APCD, Morais MGD, Victoria FN, Costa JAV. An integrative review of Açaí (Euterpe oleracea and Euterpe precatoria): Traditional uses, phytochemical composition, market trends, and emerging applications. Food Res Int 2023; 173:113304. [PMID: 37803612 DOI: 10.1016/j.foodres.2023.113304] [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: 04/19/2023] [Revised: 07/16/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
The increasing trade and popularity of açaí prompt this review. Therefore, it is imperative to provide an overview of the fruit's characteristics and the available data on its marketing, research, and products derived from its pulp and seeds to comprehend the current state of the açaí industry. Concerning food applications, it was observed that there is still room for developing processes that effectively preserve the bioactive compounds of the fruit while also being economically feasible, which presents an opportunity for future research. A notable research trend has been focused on utilizing the fruit's seeds, a byproduct of açaí processing, which is still considered a significant technological challenge. Furthermore, the studies compiled in this review attest to the industry's considerable progress and ongoing efforts to demonstrate the various properties of açaí, driving the sector's exponential growth in Brazil and worldwide.
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Affiliation(s)
- Jéssica Teixeira da Silveira
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, P.O. Box 474, CEP 96201-900 Rio Grande, RS, Brazil
| | - Ana Priscila Centeno da Rosa
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, P.O. Box 474, CEP 96201-900 Rio Grande, RS, Brazil
| | - Michele Greque de Morais
- Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, P.O. Box 474, 96203-900 Rio Grande, RS, Brazil
| | - Francine Novack Victoria
- Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, P.O. Box 354, 96010-900 Pelotas, RS, Brazil
| | - Jorge Alberto Vieira Costa
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, P.O. Box 474, CEP 96201-900 Rio Grande, RS, Brazil.
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Yan C, Chang Q. Neural network assisted electrochemical fingerprint method for tea recognition. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01916-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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3
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Production of fermented beverage using pineapple residue as an alcoholic fermentation substrate: a physicochemical and sensory approach. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04124-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Lesser-Consumed Tropical Fruits and Their by-Products: Phytochemical Content and Their Antioxidant and Anti-Inflammatory Potential. Nutrients 2022; 14:nu14173663. [PMID: 36079920 PMCID: PMC9460136 DOI: 10.3390/nu14173663] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 08/30/2022] [Accepted: 08/31/2022] [Indexed: 11/20/2022] Open
Abstract
Açaí, lychee, mamey, passion fruit and jackfruit are some lesser-consumed tropical fruits due to their low commercial production. In 2018, approximately 6.8 million tons of these fruits were harvested, representing about 6.35% of the total world production of tropical fruits. The present work reviews the nutritional content, profile of bioactive compounds, antioxidant and anti-inflammatory capacity of these fruits and their by-products, and their ability to modulate oxidative stress due to the content of phenolic compounds, carotenoids and dietary fiber. Açaí pulp is an excellent source of anthocyanins (587 mg cyanidin-3-glucoside equivalents/100 g dry weight, dw), mamey pulp is rich in carotenoids (36.12 mg β-carotene/100 g fresh weight, fw), passion fruit peel is rich in dietary fiber (61.16 g/100 dw). At the same time, jackfruit contains unique compounds such as moracin C, artocarpesin, norartocarpetin and oxyresveratrol. These molecules play an important role in the regulation of inflammation via activation of mitogen-activated protein kinases (including p38, ERK and JNK) and nuclear factor κB pathways. The properties of the bioactive compounds found in these fruits make them a good source for use as food ingredients for nutritional purposes or alternative therapies. Research is needed to confirm their health benefits that can increase their marketability, which can benefit the primary producers, processing industries (particularly smaller ones) and the final consumer, while an integral use of their by-products will allow their incorporation into the circular bioeconomy.
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Souza PLL, Ramos AS, Dos Santos ADC, Boeira LS, Bezerra JDA, Machado MB. Evaluation of sensory and antioxidant properties of araçá-boi wines as an effect of yeast type, must filtration and fermentation temperature. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-022-02119-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Almeida FLC, Oliveira ENA, Almeida EC, Silva LN, Polari IDLB, Magalhães Cordeiro AMT, Albuquerque Meireles BRL, Sousa Guedes JP, Souza WFC. Mangaba (
Hancornia speciosa
Gomes) beverage as an alternative wine. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15779] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Francisco Lucas Chaves Almeida
- School of Food Engineering (FEA) University of Campinas (UNICAMP) Campinas Brazil
- Center for Human, Social and Agrarian Sciences (CCHSA), Department of Agro‐Industrial Management and Technology (DGTA) Federal University of Paraíba (UFPB) Bananeiras Brazil
| | | | - Elisândra Costa Almeida
- Center for Human, Social and Agrarian Sciences (CCHSA), Department of Agro‐Industrial Management and Technology (DGTA) Federal University of Paraíba (UFPB) Bananeiras Brazil
| | - Luana Nascimento Silva
- Center for Human, Social and Agrarian Sciences (CCHSA), Department of Agriculture (DA) Federal University of Paraíba (UFPB) Bananeiras Brazil
| | - Isabelle de Lima Brito Polari
- Center for Human, Social and Agrarian Sciences (CCHSA), Department of Agro‐Industrial Management and Technology (DGTA) Federal University of Paraíba (UFPB) Bananeiras Brazil
| | | | | | - Jossana Pereira Sousa Guedes
- Center for Human, Social and Agrarian Sciences (CCHSA), Department of Agro‐Industrial Management and Technology (DGTA) Federal University of Paraíba (UFPB) Bananeiras Brazil
| | - Weysser Felipe Cândido Souza
- School of Food Engineering (FEA) University of Campinas (UNICAMP) Campinas Brazil
- Center for Human, Social and Agrarian Sciences (CCHSA), Department of Agro‐Industrial Management and Technology (DGTA) Federal University of Paraíba (UFPB) Bananeiras Brazil
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Dantas AM, Batista JDF, dos Santos Lima M, Fernandes FA, Rodrigues S, Magnani M, Borges GDSC. Effect of cold plasma on açai pulp: Enzymatic activity, color and bioaccessibility of phenolic compounds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111883] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Santos R, Biasoto A, Rybka A, Castro C, Aidar S, Borges G, Silva F. Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111714] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Xiong J, Matta FV, Grace M, Lila MA, Ward NI, Felipe-Sotelo M, Esposito D. Phenolic content, anti-inflammatory properties, and dermal wound repair properties of industrially processed and non-processed acai from the Brazilian Amazon. Food Funct 2021; 11:4903-4914. [PMID: 32495808 DOI: 10.1039/c9fo03109j] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Acai fruit is recognized for its health promoting properties. However, there is still a need to address the effects of industrial processing on this fruit. In this study, phenolic content, anti-inflammatory properties and dermal wound repair properties of 20 acai samples, before and after industrial processing, from various Amazon regions were investigated. Acai pulp was rich in total phenolics (18.9-58.8 mg g-1) and proanthocyanins (9.8-43.1 mg g-1), but contained trace anthocyanins (up to 0.1 mg g-1). Industrially processed samples lost substantial amounts of proanthocyanidins (up to 83.2%), while the anthocyanins inherently present were greatly enriched after processing (20-fold higher). Non-processed acai pulp extracts protected against early inflammation response which was correlated with proanthocyanidins, by significantly inhibiting nitric oxide production and suppressing pro-inflammatory gene expression including interleukin-1β, cyclooxygenase-2, nitric oxide synthase, and interleukin-6. The promotion of dermal wound repair of acai seed and pulp extracts was mainly contributed by anthocyanins and other bioactive compounds. The anti-inflammatory effect was diminished but wound healing effect was retained after pulp processing, suggesting the processing technology needs to be improved to maintain biological properties of acai fruit.
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Affiliation(s)
- Jia Xiong
- Department of Animal Science, Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA. and Department of Animal Science, North Carolina State University, Raleigh, NC, USA and Department of Food, Bioprocessing, and Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA
| | - Fernanda V Matta
- Department of Chemistry, University of Surrey, Guildford, Surrey GU27XH, UK
| | - Mary Grace
- Department of Food, Bioprocessing, and Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA
| | - Mary Ann Lila
- Department of Food, Bioprocessing, and Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA
| | - Neil I Ward
- Department of Chemistry, University of Surrey, Guildford, Surrey GU27XH, UK
| | | | - Debora Esposito
- Department of Animal Science, Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA. and Department of Animal Science, North Carolina State University, Raleigh, NC, USA
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Marangoni Júnior L, De Bastiani G, Vieira RP, Anjos CAR. Thermal degradation kinetics of total anthocyanins in açaí pulp and transient processing simulations. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-2340-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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