Implementation of a production line for Juçara fruit pulp in the form of edible ice cream - Study of continuous thermal process as a future processing and product hypothesis

• Grant number: 25/02622-6
• Support Opportunities: Scholarships in Brazil - Master
• Start date: July 01, 2025
• End date: June 30, 2027
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Bruno Peregrina Puga
• Grantee: Ana Beatriz França Siqueira
• Host Institution: Instituto de Pesquisa e Desenvolvimento (IP&D). Universidade do Vale do Paraíba (UNIVAP). São José dos Campos , SP, Brazil
• Associated research grant: 23/10218-5 - Co-production of knowledge to enhance and propose innovations to the Juçara Palm Tree Conservation Program in the state of São Paulo., AP.PP

Abstract

The production of açaí pulp (Euterpe oleracea) is widely developed in Brazil, with different consumption patterns across the North, South, and Southeast regions. Juçara (Euterpe edulis), a palm tree native to the Atlantic Forest, shares similar characteristics with Amazonian açaí but is primarily exploited for heart of palm production. This unsustainable extractive practice has placed the species at risk of extinction due to the lack of proper management. Its fruits are rich in anthocyanins and phenolic compounds, granting them antioxidant properties and potential health benefits, such as the prevention of cardiovascular and liver diseases, diabetes, and cancer. As a result, foods rich in these compounds have gained popularity in dietary supplementation for both curative and preventive purposes. Given the functional properties of Juçara and the need to conserve the Atlantic Forest, this project aims to develop an edible frozen dessert (sherbet) similar to açaí, through the establishment of a production line managed by producer associations in the Vale do Ribeira region. The research focuses on studying the thermal processing of Juçara pulp, which is essential for enzyme and microorganism inactivation, ensuring food safety and product stability while preserving its nutritional properties. The work plan also includes analyzing the production line layout, equipment arrangement, and labor requirements. Each stage of processing will be examined, including production time and process variables. Implementation involves engineering planning, construction, equipment acquisition, and operationalization of the production unit. This project seeks to add value to the Juçara production chain, balancing local economic development with environmental conservation. Finally, the research aims to identify socio-technical bottlenecks in scaling up Juçara pulp production by providing technical insights to enhance existing public policies. (AU)