Abstract
Abstract Myrciaria Cauliflora, popularly known as jabuticaba, is a Brazilian native fruit, rich in antioxidants, such as anthocyanins, flavonoids and tannins. In the wake of its properties, the jabuticaba is the study object of current paper which verifies worldwide research and technological development on the fruit. Data on academic research were retrieved from the following databases: Web of Science (WoS), Scopus and Scientific Electronic Library Online (SciELO) and the patents were retrieved from Instituto Nacional de Propriedade Industrial (INPI), European Patent Office (ESPACENET), Derwent World Patents Index (DWPI) and Patentoscope. Studies on the jabuticaba have been frequently developed in recent years and are concentrated in areas of agriculture and food science and technology. Further, there is a gap between scientific research and technological development, albeit complementary.
Highlights
IntroductionNative to Brazil, are largely unexplored they are potential sources for the production of new products (Peixoto et al, 2016)
Several exotic fruits, native to Brazil, are largely unexplored they are potential sources for the production of new products (Peixoto et al, 2016)
Papers amounted to 87.88% of total publications, followed by papers read in scientific events (4.82%), abstracts (3.61%), reviews (1.2%) and others
Summary
Native to Brazil, are largely unexplored they are potential sources for the production of new products (Peixoto et al, 2016). Jabuticaba (Myrciaria cauliflora), tagged Brazilian grape, jabotica, sabará, is a non-climateric, highly perishable fruit (Morales et al, 2016). This fruit is native to Brazil and may be found throughout the country, especially in the southeastern region (Alves, 2011). The jabuticaba has a pleasant taste and is a source of phenolic compounds, such as flavonoids, tannins and phenolic acids (Pereira et al, 2016)
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