Characterization of the acerola industrial residues and prospection of their potential application as antioxidant dietary fiber source

Abstract

The present work aimed to evaluate the residue generated by the processing industry of acerola juice as a natural source of nutritional compounds and dietary antioxidant fiber. The determination of the dietary fiber, extraction and determination of phenolic compounds and antioxidants associated with dietary fiber in triplicates, expressed as mean values ± standard deviation, were performed. The pulp and refiner residues showed high contents of bioactive compounds and polyphenols, both presented high content of total dietary fiber, associated to the antioxidant activity. Ot is concluded that it is a material of high functional value and with beneficial health properties, being able to add value to products that have it as raw material.

Development of Gluten-Free Functional Bread Adapted to the Nutritional Requirements of Celiac Patients

“…The highest fiber content was obtained in HTXs and the lowest in Com, and there were significant differences between all samples (p < 0.05). As shown in Table 2, it can be observed that the enriched breads have a higher fiber content; this could be due to the acerola since, according to the study of Carmo et al (2018) [52], the fiber content of acerola is approximately 70-80% on a dry basis. Also, flax and spinach because, according to Bekhit et al (2018) and El-Sayed (2020) [53,54], flax contains about 20-35% and linseed 20%.…”

Phytochemical composition and antioxidant potential of different varieties viz. Flor Branca, Costa Rica and Junco of green unripe acerola (Malphigia emarginata D.C.) fruits

“…Higher pH relates to lower acidity, which is consistent with the values observed in these results. It is worth mentioning that the acerola pH remains stable even in different maturation stages when compared to other varieties grown in Brazil (Ribeiro et al, 2019;Carmo et al, 2018;Mariano-Nasser et al, 2017). In this study, the SS/TA ratio presented variation between the studied varieties, (Table 1) demonstrating that these varieties are recommended for technological applications such as usage as a gelling agent, which corroborates the suggestion of Assis et al (2001), who proposed that acerola fruits in the green ripening stage can be an important source of pectin for confectionery industries.…”

Acerola (Malpighia spp.) Waste: A Sustainable Approach to Nutraceutical, Pharmaceutical, and Energy Applications

“…It is one of the most important water-soluble vitamins, essential for collagen, carnitine, and neurotransmitter biosynthesis [7]. Table 2 shows pulped acerola residues' physical, chemical, and total antioxidant activity [59]. Volatile compounds such as furfural, hexadecanoic acid, 3-methyl-3-butenol, limonene, and 3-methyl-3-butenol have been isolated from acerola [60].…”