Characterization of pulp and residue from the pulping of the Juçara fruit addressing food safety management in pulp production and extraction of vegetable oil and residual protein from the pulping of the fruit

• Grant number: 25/05154-3
• 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: Daphne Sant'Anna Bragion
• 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

Juçara (Euterpe edulis, Martius) is a palm tree native to the Atlantic Forest, exploited mainly for the production of hearts of palm, but in an accelerated manner and without adequate management, which may lead to the extinction of the species. The fruit of the juçara is similar to the açaí (Euterpe oleracea Martius), and its pulp is rich in nutritional value, both in anthocyanins, phenolic compounds and polyunsaturated fatty acids, demonstrating high antioxidant capacity and, therefore, with potential to be considered from a health and nutrition perspective. However, the pulp has still been little explored regarding the diversity of its uses and this study aims to encourage its use as an edible ice cream (sorbet). This proposal is linked to a larger project that includes the implementation of a small agro-industry for the processing of Juçara pulp, which will allow the generation of qualified labor formed by families who will be involved in the cultivation of Juçara, as a job opportunity in the productive sector, with training in good food handling practices and notions of marketing and sustainability, in addition to direct contact in the development of healthy, organic and safe foods.The production of Juçara pulp, the edible part of the fruits of the Juçara palm tree, corresponds to approximately 25% of the total mass, and these are rich in anthocyanins, total phenolic compounds and unsaturated fatty acids. The processing of this material can generate waste or by-products containing significant amounts of lipids, proteins and fibers, which can be recovered and incorporated into food systems. Therefore, in addition to controlling the production of pulp and its products, the proposal is to characterize the waste from the processing of Juçara fruits and to study different strategies for their valorization. Ethanol, a solvent recognized as safe and from a renewable source, will be used for the extraction of residual lipids. Since the extraction stage of residual vegetable oil can directly influence the functional properties of the protein fraction contained in this material, it is also suggested to evaluate the impact of the different conditions of the extraction stage of residual oil on the nitrogen solubility index and functionalities (water and oil absorption, foaming capacity, foam stability, emulsifying activity and emulsion stability), with a view to incorporation into food systems.