Rafaela de Aquino Souza Miskinis , Lucas Ávila do Nascimento , Rosana Colussi
{"title":"Bioactive compounds from acerola pomace: A review","authors":"Rafaela de Aquino Souza Miskinis , Lucas Ávila do Nascimento , Rosana Colussi","doi":"10.1016/j.foodchem.2022.134613","DOIUrl":null,"url":null,"abstract":"<div><p>Acerola is a tropical fruit rich in vitamins, carotenoids, anthocyanins, and bioactive compounds such as ascorbic acid. The production of this fruit has increased over the last few years due to its physiochemical, organoleptic, and nutritional qualities, and has gained importance in the food, pharmaceutical, and chemical industries. The change in the current world scenario, with focus on sustainable development and sustainable use of resources, has powered the search for new techniques that reduce the impact caused on the environment and promote efficient use of resources. In addition, several studies have proven that the by-products of fruit and vegetable processing contain highly nutritious components. Therefore, the objective of this review is to provide information regarding recent studies related to the use and application of the by-products obtained from acerola processing.</p></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"404 ","pages":"Article 134613"},"PeriodicalIF":8.5000,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"8","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814622025754","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 8
Abstract
Acerola is a tropical fruit rich in vitamins, carotenoids, anthocyanins, and bioactive compounds such as ascorbic acid. The production of this fruit has increased over the last few years due to its physiochemical, organoleptic, and nutritional qualities, and has gained importance in the food, pharmaceutical, and chemical industries. The change in the current world scenario, with focus on sustainable development and sustainable use of resources, has powered the search for new techniques that reduce the impact caused on the environment and promote efficient use of resources. In addition, several studies have proven that the by-products of fruit and vegetable processing contain highly nutritious components. Therefore, the objective of this review is to provide information regarding recent studies related to the use and application of the by-products obtained from acerola processing.
期刊介绍：
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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