The amazing native Brazilian fruits.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2024-09-01 Epub Date: 2023-05-17 DOI:10.1080/10408398.2023.2212388

Thayane Rabelo Braga Farias, Natalia Beck Sanches, Rodrigo Rodrigues Petrus

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Abstract

A number of native Brazilian plant species are under exploited by the scientific community, despite the country's precious biodiversity. The vast majority of native Brazilian fruits (NBF) is source of compounds that provide many health benefits and can potentially be used to prevent diseases and formulate high-added value products. This review covers the scientific research over the last decade (2012-2022) on eight NBF, and focuses on information about the production and market panorama, physical description, physicochemical characterization, nutritional composition, their functional value of bioactive compounds and health benefits, as well as the potential for utilizations for each. The studies herein compiled reveal the outstanding nutritional value of these NBF. They are sources of vitamins, fibers, minerals and bioactive compounds that exhibit antioxidant activity, and they contain phytochemicals with anti-inflammatory action, anti-obesity and other functions that bring many health benefits to consumers. NBF can be also used as raw material for multiple products such as nectars, juices, jams, frozen pulps, liquor, among others. The dissemination of knowledge about NBF has fundamental implications worldwide.

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神奇的巴西本地水果

尽管巴西拥有珍贵的生物多样性，但科学界对许多巴西本地植物物种的开发利用却不足。绝大多数巴西本地水果（NBF）都含有对健康有益的化合物，可用于预防疾病和配制高附加值产品。本综述涵盖了过去十年（2012-2022 年）对八种 NBF 的科学研究，重点介绍了有关生产和市场全景、物理描述、物理化学特征、营养成分、生物活性化合物的功能价值和健康益处，以及每种 NBF 的利用潜力。本文汇编的研究揭示了这些非生物燃料的突出营养价值。它们是维生素、纤维、矿物质和生物活性化合物的来源，具有抗氧化活性，并含有具有抗炎作用、抗肥胖和其他功能的植物化学物质，可为消费者带来诸多健康益处。枸杞还可用作多种产品的原料，如花蜜、果汁、果酱、冷冻果肉、白酒等。传播有关枸杞的知识对全世界都有根本性的影响。

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

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.