The influence of cupuaçu extract in the production of biofilms based on babassu coconut mesocarp

Lima, Meyrelle Figueiredo; Rocha, Adones Almeida; Hora, Luiz Felipe da; Vélez, Harvey Alexander Villa; Silva, Dennys Correia da; Santana, Audirene Amorim

doi:10.1007/s00289-022-04487-6

Cited by 1 publication

(1 citation statement)

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“…Replacing the citrus pectin component with alginate led to the production of a film that exhibited desired properties suitable for food packaging and curative wrapping films (Lopes et al ., 2020). Incorporation of cupuaçu extract into films produced with BBM, glycerol and alginate gave them greater resistance to solubility and thickness (Lima et al ., 2022).…”

Section: Babassu Coconutmentioning

confidence: 99%

Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review

Ferreira,

Freitas,

Almeida

2023

Int J of Food Sci Tech

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SummaryBabassu is a tropical palm native in South and Central America that produces high‐quality oil from its fruit. The babassu oil extraction results in the production of babassu coconut by‐products (BCBs) – epicarp, mesocarp, endocarp, and almond cake. In this study, we utilized bibliometric analysis and literature review to understand and evaluate their potential for food applications. Our analysis revealed a total of 165 studies published between 1945 and 2022 in the Web of Science database. Notably, Brazil emerged as a prominent contributor to research in this field. The babassu epicarp and endocarp were identified as lignocellulosic materials. Although they are not directly consumable, they possess the potential to serve as sustainable sources of bioactive compounds. In contrast, the babassu mesocarp primarily consists of starch, while the babassu cake exhibits a high protein content. These ingredients play pivotal roles in bakery products and plant‐based formulations, respectively. Despite these findings, our investigation uncovered a knowledge gap regarding the assessment of these fractions in the context of food science and nutrition. By addressing this research gap, we aspire to contribute to the exploration and use of the full potential of BCBs, promoting their integration into the food sector.

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Section: Babassu Coconutmentioning

confidence: 99%