Promising bioactive compounds and biological activities of native Brazilian berries from Myrtaceae and Arecaceae families

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-05-16 DOI:10.1007/s00217-024-04571-3

Stephanie Dias Soares, Adriana de Souza Lima, Cynthia Tereza Correa da Silva, Iramaia Angelica Neri Numa, Glaucia Maria Pastore

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Abstract

The Arecaceae and Myrtaceae families are widespread across Brazil. They include many of Brazil's native fruit species. Local communities use these plants for many purposes. Their health impacts come from bioactive compounds, notably phytochemicals. These compounds are crucial for managing chronic diseases and can serve as antimicrobial agents. Therefore, this review aimed to present and discuss the importance of commercialization, consumption, and development of new products from some plant matrices native to Brazil, such as purple-araçá, bacaba, cherry of Rio Grande, grumixama, juçara, and pitanga with emphasis on the phenolic profile and functional potential as agents in biological activities. The information presented herein serves as a foundation for enhancing practices ranging from cultivation and consumption to the formulation of innovative ingredients and food products. This emphasis is particularly relevant for underexplored fruits, such as purple-araçá and bacaba, which possess untapped potential for further investigation and application.

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巴西本土桃金娘科和山苍子科浆果中具有前景的生物活性化合物和生物活性

山茶科（Arecaceae）和桃金娘科（Myrtaceae）广泛分布于巴西各地。它们包括许多巴西本地水果品种。当地社区将这些植物用于多种用途。它们对健康的影响来自于生物活性化合物，特别是植物化学物质。这些化合物对控制慢性疾病至关重要，并可用作抗菌剂。因此，本综述旨在介绍和讨论从巴西原生的一些植物基质中提取的新产品的商业化、消费和开发的重要性，这些植物基质包括紫araçá、bacaba、Rio Grande樱桃、grumixama、juçara和pitanga，重点是酚类概况和作为生物活性剂的功能潜力。本报告提供的信息为加强从种植和消费到创新配料和食品配方的实践奠定了基础。这一重点尤其适用于尚未充分开发的水果，如紫色卡拉卡（pleau-araçá）和巴卡巴（bacaba），它们具有尚未开发的潜力，有待进一步研究和应用。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.