2020
DOI: 10.3390/microorganisms8091314
|View full text |Cite
|
Sign up to set email alerts
|

Monitoring and Optimization of Cupuaçu Seed Fermentation, Drying and Storage Processes

Abstract: Cupuaçu [Theobroma grandiflorum (Wild ex Spreng.) K. Schum] seeds have been employed for a long time in the Amazon region for food purposes. Similar to cocoa, processed cupuaçu pulp and seeds can be used to produce juices, ice creams, confectionary products and cupulate®, which is a similar product to chocolate. However, its market penetration requires the mastery of all processing stages to improve the food quality and safety and to make possible an efficient technology transfer to the local small farmers and… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1

Citation Types

0
3
0

Year Published

2021
2021
2023
2023

Publication Types

Select...
6
1

Relationship

0
7

Authors

Journals

citations
Cited by 7 publications
(3 citation statements)
references
References 36 publications
0
3
0
Order By: Relevance
“…Effects of post-harvest natural drying on oil content and quality in C. oleifera seeds For oil crops, the accumulation of seed storage materials began to tilt in the direction of oil during post ripening, and post-harvest natural drying will promote this transformation (Borisjuk et al, 2004;Cao et al, 2015;Eliášová et al, 2022;Hernández-Clemente et al, 2019;Xu et al, 2020). The total oil content increased during the drying of Cupuaçu seeds (Souza et al, 2020). In this study, the accumulation of oil was closely related to the increase of drying time and reached the peak value after 30 d of post-harvest natural drying.…”
Section: Discussion Discussion Discussionmentioning
confidence: 99%
“…Effects of post-harvest natural drying on oil content and quality in C. oleifera seeds For oil crops, the accumulation of seed storage materials began to tilt in the direction of oil during post ripening, and post-harvest natural drying will promote this transformation (Borisjuk et al, 2004;Cao et al, 2015;Eliášová et al, 2022;Hernández-Clemente et al, 2019;Xu et al, 2020). The total oil content increased during the drying of Cupuaçu seeds (Souza et al, 2020). In this study, the accumulation of oil was closely related to the increase of drying time and reached the peak value after 30 d of post-harvest natural drying.…”
Section: Discussion Discussion Discussionmentioning
confidence: 99%
“…Typical of the Brazilian Amazon, the fruits of cupuassu (CUP; Theobroma grandiflorum Schum ) and tucuma (TUC; Astrocaryum aculeatum ) have gone from extractive exploitation to domestic use ( 4 , 11 ). This process has occurred due to increased national and international demand, mainly from the cosmetic and food industries ( 12 , 13 ).…”
Section: Introductionmentioning
confidence: 99%
“…K. Schum) presents a taxonomic relationship with cocoa (Theobroma cacao L.) and is one the most popular native fruits cultivated in the Brazilian Amazon region. The fruit pulp is used in a wide variety of food products, holding considerable economic importance for the Brazilian state of Pará, the largest producer and exporter [1]. The fruit's almond, i.e., the Cupuaçu seed, represents about 30-45% of the fruit's weight and is mainly discarded as industrial waste [2].…”
Section: Introductionmentioning
confidence: 99%