Optimization of the inulin aqueous extraction process from the açaí (Euterpe oleracea, Mart.) seed

Lima, Elaine Cantarella; Manhães, Luciana Ribeiro Trajano; Santos, Edna Ribeiro dos; Feijó, Marcia Barreto da Silva; Sabaa-Srur, Armando Ubirajara de Oliveira

doi:10.1590/fst.24920

Cited by 9 publications

(3 citation statements)

References 17 publications

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“…Esses novos produtos podem oferecer uma alternativa saudável, consumível, com sabores e texturas semelhantes aos já comercializados. No mesmo contexto alimentício, observou-se um alto rendimento de extração do açúcar manose (Monteiro et al, 2019), um monossacarídeo, e a inulina (Lima et al, 2021), carboidrato complexo composto por cadeias de frutose. Podendo ser utilizados como adoçante natural e suplementos naturais, respectivamente.…”

Section: Discussionunclassified

Valorização dos resíduos da agroindústria de beneficiamento do açaí: Uma revisão

Teixeira,

Mendes

2023

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O aumento expressivo de resíduos, especialmente sementes, provenientes do cultivo de açaí na Amazônia, representa um desafio para a produção de polpa. Esta problemática, por sua vez, dificulta o avanço da agroindústria regional e a transição para uma economia sustentável. Desta forma, este estudo apresenta alternativas para o reaproveitamento dos resíduos sólidos gerados pela indústria de processamento de açaí. Trata-se de uma revisão integrativa da literatura, com estudos experimentais publicados em português e inglês no período de 2019 a 2023, obtidos nas bases de dados Science Direct, Scielo e Google Scholar. Apenas 26 artigos foram elegíveis conforme critério de escolha, em sua maioria com investigações conduzidas predominantemente para obtenção de biocompósitos e carvão ativado a partir das sementes fibrosas. Diversos segmentos foram explorados para a aplicação desses resíduos. Os produtos resultantes oferecem uma flexibilidade notável, podendo ser comercializados como produtos finais ou utilizados na produção de itens de maior valor agregado. Isso não apenas proporciona soluções versáteis para o mercado, mas também visa à redução dos impactos ambientais e promove a bioeconomia na cadeia produtiva do açaí nas regiões produtoras.

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Section: Discussionunclassified

Valorização dos resíduos da agroindústria de beneficiamento do açaí: Uma revisão

Teixeira,

Mendes

2023

RSD

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“…This fruit contains phenolic compounds, flavonoids, tocopherols, minerals, fibers, and polyunsaturated fatty acids, such as linoleic and linolenic acids. Açaí has a dark purple color when mature and its palm is found in the low and flooded lands of the estuaries of the Amazon River (Yamaguchi et al, 2015;Lima et al, 2021). This popular fruit is regularly consumed by many people living in the Amazon region; however, due to various bioactive compounds present in its composition, consumers from Europe, Japan, the United States, and China also willing and consume this fruit (Wycoff et al, 2015;Yamaguchi et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents

et al. 2022

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This work aimed to develop extrudates enriched with açaí and evaluate the effect of this fruit on their physicochemical properties and bioactive constituents of these foods. Rice/corn (2 : 1) extrudates containing 0, 2, 4, and 6% of freeze-dried açaí were prepared using a twin-screw extruder and characterized towards proximate composition, the concentration of anthocyanin and carotenoids, and typical process-related extrudate characteristics. The addition of açaí increased the total anthocyanins (from 0 to 20.1 mg 100 g -1 ) and total carotenoid content (from 1.6 to 6.2 µg g -1 ). Açaí enrichment elevated the protein and mineral content by 6.3% and 32.2%, respectively. There was no significant difference between the samples regarding the expansion index. Higher incorporation of açaí resulted in crispier snacks extrudates and high total color difference (ΔE). Therefore, açaí (up to 6%) can be regarded as stable in the extrusion conditions applied and be used in extrudates to enhance their bioactive and nutritional properties, providing color and suitable physical characteristics. Açaí extrudates can serve as an alternative for consumers interested in convenience food with bioactive constituents.

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“…The northern region of Brazil is the largest producer of the açaí fruit (Instituto Brasileiro de Geografia e Estatística -IBGE, 2020). While processing açaí to obtain the pulp, 93% of the fruit is rejected as residue, which does not have any adequate use (Maranho;Paiva, 2012;Lima et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Substrate disinfection methods on the production and nutritional composition of a wild oyster mushroom from the Amazon

et al. 2021

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One of the most expensive steps in mushroom production is the disinfection of the substrate. This study aimed to evaluate different methods of disinfecting various substrates used in the cultivation of Pleurotus ostreatus from the Amazon. P. ostreatus was grown under uncontrolled temperature conditions in a greenhouse (at approximately 30 °C) on substrates formulated with residues (seeds) of açaí and tucumã palm trees, Brazil nuts shell and pine sawdust. The different substrate disinfection treatments comprised autoclaving, immersion in hot water or immersion in calcium hydroxide (2%). The chemical composition of residues, substrates, and mushrooms was analyzed. During cultivation, it was found that in the treatment with hot water, all the bags were contaminated, and treatment with calcium hydroxide inhibited the colonization and growth of the mushrooms. P. ostreatus grown on the autoclaved açaí substrate supplemented with tucumã had higher production. The highest percentage of fiber content was obtained when the mushrooms were cultivated in the pine substrate supplemented with Brazil nuts (32.68 to 33.65%), and the highest protein content (20.03 to 20.88%) was found in the mushrooms grown on açaí-based substrates. Considering that P. ostreatus showed higher productivity in autoclaved substrates, further studies should be performed to develop alternative methods of disinfecting substrates for the cultivation of mushrooms in the Amazon region, as well as, in other regions with a tropical climate. However, the cultivation of this mushroom is promising using some regional substrates, especially with açaí, which is one of the important natural products of the Amazon.

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Optimization of the inulin aqueous extraction process from the açaí (Euterpe oleracea, Mart.) seed

Cited by 9 publications

References 17 publications

Valorização dos resíduos da agroindústria de beneficiamento do açaí: Uma revisão

Valorização dos resíduos da agroindústria de beneficiamento do açaí: Uma revisão

Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents

Substrate disinfection methods on the production and nutritional composition of a wild oyster mushroom from the Amazon

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