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Agroindustrial residues from Amazonian fruits: bioactive composition, bioaccessibility and potentail use as prebiotics

Grant number: 19/14358-0
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): October 01, 2019
Effective date (End): April 30, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Pedro Esteves Duarte Augusto
Grantee:Anna Paula de Souza Silva
Home Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The global generation of residues resulted from agroindustrial activities is a problem with importance mainly environmental, which need for resolution is urgent. Since these materials are still undervalued, unexploited or discarded, the amount of generation is bigger than its use. Although many are discarded in the environment, causing contamination of natural resources and environmental pollution, or are destined for animal feeding, agroindustrial residues from vegetable matrices processing may constitute alternative sources of several bioactive compounds, which may present functional and nutraceutical properties with possible applications in the food, pharmaceutical and cosmetic industries. Two important sources of bioactive compounds, not yet exploited, are the residues of the Brazilian fruits açaí (Euterpe oleracea Mart.) and inajá (Maximiliana maripa Aubl. Drude). The mechanical extraction of pulp oil from these fruits generates large volumes of a residue (± 95 % of initial weight) named "cake". Therefore, aiming to value the sustainability of the açaí agroindustrial chain and the processing of inajá, which is still limited to regional and subsistence scale, this work aims to use these fruit cakes targeting: i) sustainability, thus proposing nobler applications for the integral use of these residues (ii) research of natural antioxidant additives for industrial application, (iii) to evaluate the bioaccessibility of the main bioactive compounds found in these materials, which may also have potential for preventing metabolic disorders, and (iv) to evaluate the prebiotic potential of these cakes to use as possible ingredients and / or food supplement.