Unlocking the potential of uvaia (Eugenia pyriformis Cambess): exploring its rich chemical composition and varied biological activities for innovations in the food industry

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-07-08 DOI:10.1111/ijfs.17342

Mariana Aguiar Cargnin, Katia Rezzadori, Isabela de Andrade Arruda Fernandes, Charles Windson Isidoro Haminiuk, Franciny Campos Schmidt

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Abstract

Eugenia pyriformis Cambess (uvaia), a native species of the Atlantic Forest ecosystem, has received limited attention in scientific investigations. Renowned for its distinctive organoleptic characteristics, this fruit is suitable for immediate consumption and industrial processing. Additionally, it is rich in vitamins and bioactive compounds, which offer potential health benefits. These bioactive compounds, such as ascorbic acid, carotenoids, and phenolic compounds, have demonstrated antioxidant and antimicrobial properties in both in vitro and in vivo studies. This review consolidates recent research on uvaia, focusing on its chemical composition, biological activities, and potential applications within the food industry. It aims to lay the groundwork for future research and promote its recognition and utilisation in food production.

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挖掘莼菜（Eugenia pyriformis Cambess）的潜力：探索其丰富的化学成分和多种生物活性，促进食品工业的创新

摘要Eugenia pyriformis Cambess（莼菜）是大西洋森林生态系统的原生物种，在科学研究中受到的关注有限。这种水果以其独特的感官特征而闻名，适合直接食用和工业加工。此外，它还富含维生素和生物活性化合物，具有潜在的保健功效。这些生物活性化合物，如抗坏血酸、类胡萝卜素和酚类化合物，在体外和体内研究中都显示出抗氧化和抗菌特性。本综述综述了有关莼菜的最新研究成果，重点介绍了莼菜的化学成分、生物活性以及在食品工业中的潜在应用。其目的是为今后的研究奠定基础，并促进食品生产中对莼菜的认识和利用。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.