Bioactive compounds from acerola pomace: A review.

Autor: de Aquino Souza Miskinis R; Programa de Pós-Graduação em Ciência dos Alimentos, Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96010-900 Pelotas, Brazil., do Nascimento LÁ; Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Campus Universitário, s/n, 96010-900 Pelotas, RS, Brazil., Colussi R; Programa de Pós-Graduação em Ciência dos Alimentos, Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96010-900 Pelotas, Brazil. Electronic address: rosana_colussi@yahoo.com.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2023 Mar 15; Vol. 404 (Pt A), pp. 134613. Date of Electronic Publication: 2022 Oct 17.
DOI: 10.1016/j.foodchem.2022.134613
Abstrakt: Acerola is a tropical fruit rich in vitamins, carotenoids, anthocyanins, and bioactive compounds such as ascorbic acid. The production of this fruit has increased over the last few years due to its physiochemical, organoleptic, and nutritional qualities, and has gained importance in the food, pharmaceutical, and chemical industries. The change in the current world scenario, with focus on sustainable development and sustainable use of resources, has powered the search for new techniques that reduce the impact caused on the environment and promote efficient use of resources. In addition, several studies have proven that the by-products of fruit and vegetable processing contain highly nutritious components. Therefore, the objective of this review is to provide information regarding recent studies related to the use and application of the by-products obtained from acerola processing.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2022 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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