Provenient residues from industrial processing of açaí berries (Euterpe precatoria Mart): nutritional and antinutritional contents, phenolic profile, and pigments

Vânia Maria Alves,Glêndara Aparecida De Souza Martins,Elias Da Silva Araújo,Clarissa Damiani,Eduardo Ramirez Asquieri,Adriane Alexandre Machado De Melo,Barbara Catarina Bastos De Freitas

doi:10.1590/fst.77521

Abstract

With worldwide recognition of the açaí berry as a source of nutrients and promising raw material, its residues/co-products such as peels and seeds have become an environmental problem. The present work aimed to characterize the pulp residue (peel + pulp), fresh dreg, and respective flour, as well as the seed and respective flour. The fractions were analyzed for physical, chemical, technological parameters, antinutritional compounds, and antioxidant profiles. The results showed that the peel + pulp is a source of lipids, soluble and insoluble fiber, potassium, calcium, magnesium, and antioxidants. The fresh dreg is a source of insoluble fiber; dreg flour is a source of carbohydrates and insoluble fiber; the seed and its respective flour are sources of carbohydrates, insoluble and soluble fiber, contain phytic acid, condensed tannins, and antioxidants. Such results demonstrate the possibility of incorporating these co-products in food formulations, besides enabling an efficient destination for these agribusiness residues.

Highlights

Açaí (Euterpe precatoria Mart.) is a palm tree native to the Brazilian Amazon rainforest, being Brazil its main producer, consumer, and exporter
The present study aimed to evaluate the nutritional and antinutritional potential, technological properties and the antioxidant capacity of açai peel + pulp (PP), fresh dreg (FD), dreg flour (DFL), fresh seed (FSE), and seed flour (SEFL), to suggest possible uses of these residues/co-products for the global food industry
Concerning the fraction in the form of flour (DFL and SEFL), these were below 15% moisture (4.5% and 5.53%, respectively), making it possible to store and prolong their lifespan

Summary

Introduction

Açaí (Euterpe precatoria Mart.) is a palm tree native to the Brazilian Amazon rainforest, being Brazil its main producer, consumer, and exporter. There was great scientific interest in this fruit due to the beneficial effects on human health related to its phytochemical and nutritional composition. The pulp passes through sieves, which remove a paste made up of fibers and other solid residues produced during the pulp’s separation from the core, forming a second fraction of the residue called dreg. Such residual fractions can be of economic interest and help with the process’s sustainability (Buratto et al, 2020). Its seeds are composed of cellulose and hemicellulose, proteins, lipids, and minerals (Rogez, 2000)

Methods

Results

Conclusion