Potential of Brazilian berries in developing innovative, healthy, and sustainable food products

Sustainable Food Technology Pub Date : 2023-12-13 DOI:10.1039/D3FB00130J

Nayara Macêdo Peixoto Araujo, Paulo Berni, Lais Ramalho Zandoná, Nataly Maria Viva de Toledo, Paula Porrelli Moreira da Silva, Angélica Aparecida de Toledo and Mário Roberto Maróstica Junior

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Abstract

There is a considerable diversity of Brazilian berries, purple in color, and potentially rich in anthocyanins, which are an unexplored source of new foods, products, extracts, and compounds of economic and social interest. Nevertheless, none of these berries are significantly marketed or invested in for increasing the production and extraction of target compounds. Therefore, this review combined scientific data regarding the use of Brazilian berries as an innovative approach to the healthy and sustainable development of food products. The current review provides an overview of the main Brazilian berries (e.g., camu-camu, nhamburi, pitanga preta, cherry of Rio Grande, grumixama, açaí, jabuticaba, juçara, capinuriba and guabiju) and their nutritional and mineral profile, content of bioactive compounds and their biological activities. In addition, we report Brazilian berries used in the development of healthy products using emergent strategies and the use of Brazilian berry by-products in food innovation.

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巴西浆果在开发创新、健康和可持续食品方面的潜力

巴西浆果种类繁多，呈紫色，可能含有丰富的花青素，是新食品、产品、提取物和具有经济和社会价值的化合物的一个尚未开发的来源。然而，这些浆果都没有在市场上大量销售，也没有为增加目标化合物的生产和提取进行投资。因此，本综述综合了有关巴西浆果作为健康和可持续发展食品的创新方法的科学数据。本综述概述了巴西的主要浆果（如 camu-camu、nhamburi、pitanga preta、Rio Grande 樱桃、grumixama、açaí、jabuticaba、juçara、capinuriba 和 guabiju）及其营养和矿物质概况、生物活性化合物含量及其生物活性。此外，我们还介绍了利用新兴战略开发健康产品时使用的巴西浆果，以及在食品创新中使用巴西浆果副产品的情况。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Sustainable Food Technology

CiteScore

1.00

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0.00%

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