A review about acerola (Malpighia emarginata DC.) by-products as a promising raw material for the generation of green products

Autor(es)

Natalia Cristina da Silva ; Pedro Lucas Apolinario Dourado ^[2] ; Milena Martelli Tosi

• Tipo de documento: Artigo Científico
• Fonte: Brazilian Journal of Food Technology; v. 26, 2023-12-01.

Resumo

Abstract The global consumption of acerola (Malpighia emarginata DC.) has been increasing over the years, both in the form of fresh fruits and in food products derived from its pulp. Consequently, this consumption has led to an increase in the number of by-products (peels, lumps, and seeds) generated. Therefore, this study emphasizes the results reported in the literature regarding the possibilities for using acerola by-products. Due to their high content and the different possibilities of extracting active compounds (mainly phenolic compounds), acerola by-products can serve as raw material for a range of products that can be used in the food industry for the production of flour, cookies, nuggets, and edible coatings, or in high-tech products, such as nano/microparticles and clean energy precursors. The use of acerola by-products is expected to grow exponentially with the consumption of fresh fruit and the derivatives of its pulp. Green alternatives for the reuse of fruit/vegetable by-products in general are environmentally interesting. (AU)

• Processo FAPESP: 19/23171-1 - Aproveitamento de subprodutos obtidos após processamento de alimentos: extração de compostos fitoquímicos, encapsulação e aplicação em filmes / coberturas biodegradáveis
• Beneficiário: Milena Martelli Tosi
• Modalidade de apoio: Auxílio à Pesquisa - Regular