|
Micro/ nanoparticles
|
• Dried and triturated by-product; |
Encapsulation efficiency of phenolics: 35-50%; |
Silva et al. (2022)Silva, N. C., Assis, O. B., Sartori, A. G. O., Alencar, S. M., & Martelli-Tosi, M. (2022). Chitosan suspension as extractor and encapsulating agent of phenolics from acerola by-product. Food Research International, 161, 111855. PMid:36192901. http://dx.doi.org/10.1016/j.foodres.2022.111855
http://dx.doi.org/10.1016/j.foodres.2022...
|
| • Extraction of phenolics in chitosan/acetic acid solvent, sonication and filtration; |
Particles (optimum condition) with 127 nm and zeta potential +25.6 mV; |
| • Sodium tripolyphosphate dripping for particle formation by ionic gelation. |
Particles stable under conditions of accelerated centrifugation and controlled release at different pH during 10 hours. |
| • Wet and triturated by-product; |
Encapsulation efficiency of phenolics: 52%; |
Silva et al. (2021)Silva, N. C., Barros-Alexandrino, T. T., Assis, O. B. G., & Martelli-Tosi, M. (2021). Extraction of phenolic compounds from acerola by-products using chitosan solution, encapsulation and application in extending the shelf-life of guava. Food Chemistry, 354(30), 129553. PMid:33756316. http://dx.doi.org/10.1016/j.foodchem.2021.129553
http://dx.doi.org/10.1016/j.foodchem.202...
; Silva & Martelli-Tosi (2021)Silva, N. C.; Martelli-Tosi, M. (2021). BR 10 2021 011708 7. Extração de compostos fenólicos de resíduos da polpa de acerola: encapsulação em micro/nanopartículas e quitosana. São Paulo: Universidade de São Paulo.
|
| • Extraction of phenolics in chitosan/acetic acid solvent, sonication and filtration; |
Particles with 295 nm and zeta potential +28.0 mV; |
| • Sodium tripolyphosphate dripping for particle formation by ionic gelation; |
Application as active guava coating: conservation for 15 days. |
| • Application in guavas. |
|
| • Lyophilized by-product; |
Protection of active compounds for 44 days at 50 °C (5% degradation); |
Carneiro et al. (2020)Carneiro, A. P. G., Aguiar, A. L. L., Lima, A. C. S., Sousa, P. H. M., & Figueiredo, R. W. (2020). Bioactive potencial of acerola by-product (Malphigia sp. L): bioacessibility in néctar. Research. Social Development, 9(9), 1-22.
|
| • Encapsulation by spray drying using gum arabic and maltodextrin. |
Addition in acerola nectar for in vitro simulation: bioaccessibility and stability in gastrointestinal conditions. |
| • Non-detailed by-product processing; |
Encapsulation efficiency of vitamin C: 64%; |
Nascimento et al. (2019)Nascimento, J. A. A., Gomes, L. K. S., Duarte, D. S., Lima, M. A. C., & Britto, D. (2019). Stability of nanocomposite edible films based on polysaccharides and vitamin C from agroindustrial residue. Materials Research, 22(3), 10. http://dx.doi.org/10.1590/1980-5373-mr-2019-0057
http://dx.doi.org/10.1590/1980-5373-mr-2...
|
| • Extraction of vitamin C in chitosan/cloridric acid solvent, manual stirring and centrifugation; |
Particles with 231 nm and zeta potential +19.2 mV; |
| • TPP dripping for particle formation by ionic gelation. |
Application in nanocomposites film based on galactomannan matrix: activation and increase in elongation. |
| • Triturated by-product; |
Encapsulation efficiency of: anthocyanins = 25.04%, carotenoids = 51.87%, and phenolics: 69.34%; |
Rezende et al. (2018)Rezende, Y. R. R. S., Nogueira, J. P., & Narain, N. (2018). Microencapsulation of extracts of bioactive compounds obtained from acerola (Malpighia emarginata DC) pulp and residue by spray and freeze drying: Chemical, morphological and chemometric characterization. Food Chemistry, 254, 281-291. PMid:29548455. http://dx.doi.org/10.1016/j.foodchem.2018.02.026
http://dx.doi.org/10.1016/j.foodchem.201...
|
| • Extraction of active compounds in ethanol; |
Particles with 99.26 μm. |
| • Encapsulation by spray drying using gum arabic and maltodextrin. |
|
|
Flour
|
• Dried and triturated by-product. |
Presence of macronutrients such as proteins (7.32%) and carbohydrates (83.01%); |
Monteiro et al. (2020)Monteiro, S. A., Barbosa, M. M., Maia da Silva, F. F., Bezerra, R. F., & Silva Maia, K. (2020). Preparation, phytochemical and bromatological evaluation of flour obtained from the acerola (Malpighia punicifolia) agroindustrial residue with potential use as fiber source. Food Science and Technology (Campinas), 134, 1-7.
|
| Identification of active compounds such as carotenoids and anthocyanins; |
| High levels of dietary fibers (77%): potential for incorporation in food formulations. |
| • Dried and triturated by-product. |
Presence of macronutrients, such as proteins (8.51-11.55%); |
Marques et al. (2013)Marques, T. R., Corrêa, A. D., Lino, J. B. R., Abreu, C. M. P., & Simão, A. A. (2013). Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour. Food Science and Technology (Campinas), 33(3), 526-531. http://dx.doi.org/10.1590/S0101-20612013005000085
http://dx.doi.org/10.1590/S0101-20612013...
|
| Identification of micronutrients (such as iron, potassium and calcium); |
| Stability in water/oil emulsion: potential to be applied as a supplement to meat and bakery products. |
| • Dried and triturated by-product. |
Presence of macronutrients, such as proteins (16.94%), fibers (26.54%), and carbohydrates (57.24%); |
Aguiar et al. (2010)Aguiar, T. M., Rodrigues, S., Santos, R., & Sabaa-srur, A. U. O. (2010). Chemical characterization and evaluation of the nutritional value of Malpighia punicifolia seeds. Food Science and Technology (Campinas), 33(3), 91-102.
|
| Identification of micronutrients (such as iron, potassium and calcium); |
| Presence of vitamin C (0.066%). |
|
Cookies
|
• Dried and triturated by-product; |
Higher fiber content (45.7%) compared to cookies without acerola by-product (17.4%); |
Lima et al. (2014)Lima, P. C. C., Avila, R. G., Silva, D. V., Cardoso, P. F., & Oliveira, M. D. (2014). Utilização de resíduo do processamento de acerola (Malpighia Emarginata D.C.) na confecção de biscoito tipo língua de gato. Revista Brasileira de Tecnologia Agroindustrial, 8(2), 1488-1500. http://dx.doi.org/10.3895/S1981-36862014000200004S1
http://dx.doi.org/10.3895/S1981-36862014...
|
| • Mixing the by-product with commercial flour/other ingredients and baking in oven. |
Major sensory acceptance in relation to flavor (>98%). |
| • Dried and triturated by-product; |
Nutritional enrichment (vitamin C: 0.021%); |
Aquino et al. (2010)Aquino, A. C. M. S., Móes, R. S., Leão, K. M. M., Figueiredo, A. V. D., & Castro, A. A. (2010). Avaliação físico-química e aceitação sensorial de biscoitos tipo cookies elaborados com farinha de resíduos de acerola. Revista do Instituto Adolfo Lutz, 69(3), 379-386.
|
| • Mixing the by-product with commercial flour/other ingredients and baking in oven. |
Potential for partial replacement of commercial flour |
|
Nuggets
|
• Triturated by-product; |
Majority (51%) sensorially accepted compared to the traditional formulation (without by-product/with commercial flour). |
Abreu et al. (2020)Abreu, B. B., Moreira, L. R. L. F., Cavalcante, R. B. M., Campos, C., Gonçalves, M. F. B., Oliveira, É. L. C., Brandão, A. C. A. S., & Moreira-Araújo, R. S. R. (2020). Desenvolvimento de um “nugget” à base do resíduo da acerola (Malpighia emarginata D.C) e feijão-caupi (Vigna unguiculata L.). Brazilian Journal of Development, 6(2), 9446-9453. http://dx.doi.org/10.34117/bjdv6n2-307
http://dx.doi.org/10.34117/bjdv6n2-307...
|
| • Mixture of the by-product with macerated cowpea/other ingredients and baking in oven. |
Antioxidant
dietary fiber
|
• Triturated by-product; |
High levels of dietary fibers (77.81%): potential for incorporation in food formulations. |
Carmo et al. (2018)Carmo, J. S., Nazareno, L. S. Q., & Rufino, M. S. M. (2018). Characterization of the acerola industrial residues and prospection of their potential application as antioxidant dietary fiber source. Food Science and Technology (Campinas), 38(Suppl.1), 236-241. http://dx.doi.org/10.1590/fst.18117
http://dx.doi.org/10.1590/fst.18117...
|
| • Enzymatic treatment for fiber isolation. |
|
Adsorbent
|
• Dried and triturated by-product; |
Modification of functional groups and adsorption of dyes (environmental contaminants) in aqueous medium. |
Nogueira et al. (2019)Nogueira, G. D. R., Duarte, C. R., & Barrozo, M. A. S. (2019). Hydrothermal carbonization of acerola (Malphigia emarginata D.C.) wastes and its application as an adsorbent. Waste Management (New York, N.Y.), 95, 466-475. PMid:31351633. http://dx.doi.org/10.1016/j.wasman.2019.06.039
http://dx.doi.org/10.1016/j.wasman.2019....
|
| • Hydrothermal carbonization. |
|
Thermochemical industry
|
• Dried at different temperatures and triturated by-product. |
High amounts of carbon (17.61-21.98%) and volatile material (75.36-79.74%); |
Silva et al. (2020b)Silva, P. B., Mendes, L. G., Rehder, A. P. B., Duarte, C. R., & Barrozo, M. A. S. (2020b). Optimization of ultrasound-assisted extraction of bioactive compounds from acerola waste. Journal of Food Science and Technology, 57(12), 4627-4636. PMid:33087974. http://dx.doi.org/10.1007/s13197-020-04500-8
http://dx.doi.org/10.1007/s13197-020-045...
|
| Possibility of use in the pyrolysis process. |
| • Dried (>100 °C) by-product. |
High amounts of carbon (47.48%) and volatile material (75.33%); |
Barbosa et al. (2017)Barbosa, G. A. N., Sehnem, G. S., Nogueira, G. D. R., Duarte, C. R., & Barrozo, M. A. S. (2017). Caracterização do resíduo de acerola visando a conversão termoquímica. Congresso Brasileiro de Engenharia Química em Iniciação Científica, 1(4), 881-886. http://dx.doi.org/10.5151/chemeng-cobeqic2017-152
http://dx.doi.org/10.5151/chemeng-cobeqi...
|
| Good hydrothermal carbonization or pyrolysis source. |
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