Cerrado fruits as sources of bioactive extracts: functional food applications and emerging technologies for sustainable extraction

Abstract

Cerrado fruits, adapted to dry/rainy seasons and nutrient-poor soils, are rich sources of diverse bioactive phytochemicals, including phenolics, carotenoids, and alkaloids. These fruits, such as buriti, cagaita, pequi, and baru, possess unique phytochemical and nutritional profiles, making them promising functional food ingredients. This review highlights their biochemical composition and associated bioactivities, including antioxidant, anti-inflammatory, and antimicrobial effects. It also addresses advanced extraction techniques like supercritical fluid extraction (SFE), ultrasound-assisted extraction (UAE), and enzyme-assisted extraction (EAE), focusing on their efficiency, selectivity, and environmental impact. Key challenges include incomplete quantification and structural elucidation of phytochemicals, suboptimal solvent–matrix interactions, and insufficient knowledge of bioactive stability during processing and storage. Encapsulation technologies, such as nanoemulsions and biopolymeric carriers, are suggested to improve bioavailability and protect bioactives from degradation. Future research should emphasize metabolomic profiling using advanced chromatographic and spectrometric methods, optimization of extraction parameters according to fruit matrices, and scaling up extraction protocols supported by techno-economic and life-cycle assessments. Collaborations among researchers and local producers are essential for sustainable bioprospecting, enabling the valorization of Cerrado fruits as high-value bioactive ingredients for functional food, nutraceutical and pharmaceutical sectors.

---

Blenda de Souza Costa Blenda de Souza Costa: Food Engineer (BSc) from the Federal University of Amazonas, with an academic and professional focus on Food Science and Technology. Currently pursuing an MSc in the Postgraduate Program in Food Science and Technology at the Federal University of Viçosa, where the research focuses on bioactive compounds from Brazilian Cerrado fruits and emerging technologies for food applications. Researcher at the Laboratory of Natural and Bioactive Pigments and the Laboratory of Food Hygiene and Microbiology (Department of Food Technology), with expertise in food analysis, pigment stability, and microbial safety.

Philippe Defáveri Bieler Philippe Defáveri Bieler: Food Engineer (BSc) from the Federal University of Amazonas, with experience in research and development projects in Food Science, Food Technology, and Microbiology. Currently pursuing an MSc in the Postgraduate Program in Food Science and Technology at the Federal University of Viçosa, investigating bioactive compounds from Brazilian Cerrado fruits and their applications through emerging technologies. Researcher at the Laboratory of Natural and Bioactive Pigments and the Laboratory of Food Hygiene and Microbiology (Department of Food Technology), specializing in food analysis, stability of bioactive compounds, and microbial safety.

Sepehrdad Dehghani Sepehrdad Dehghani is a food scientist from Iran with an academic background in food science and biotechnology. He earned his bachelor's degree in Food Science and Technology and his master's degree in Food Biotechnology, both in Iran, with a primary focus on food microbiology. Currently, he is pursuing a PhD in Food Science and Technology at the Federal University of Viçosa, Brazil. His doctoral research centers on the physicochemical characterization of coffee, particularly studying mucilage, polysaccharides, and phenolic compounds. Sepehrdad's work bridges microbiology and food chemistry, contributing to a deeper understanding of coffee quality and its functional components.

Daiana Wischral Daiana Wischral holds a PhD in chemical and biochemical process technology from the Federal University of Rio de Janeiro, Brazil, in partnership with the Ohio State University, Columbus, Ohio, USA. Her research focuses on alkali and acid pretreatment of sugarcane bagasse, fermentation using Clostridium spp., lactic acid bacteria, or fungi to produce diols, organic acids, enzymes, and carotenoids, as well as the extraction of bioactive compounds.

Ramila Cristiane Rodrigues Ramila Cristiane Rodrigues: Bachelor in Dairy Science and Technology (2010) and Master in Agricultural Microbiology (2012) from the Federal University of Viçosa (UFV), PhD in Biotechnology and Food Science (2015) from Oniris – France, with post-doctorates in Agricultural Microbiology, Biochemistry and Molecular Biology and Food Technology at UFV. Works in Food Science and Technology, Microbiology and Molecular Biology, focusing on microbiological quality, foodborne pathogens, quorum sensing, Non-Cultivable Viable state, antioxidant, anti-inflammatory and pro-apoptotic activity, animal models and cell cultures, oxidative stress, antimicrobial bioplastics, molecular biology techniques and encapsulation of compounds for application in food.

Sueli Rodrigues Sueli Rodrigues: Full Professor in the Department of Food Engineering at the Federal University of Ceará. She has a PhD in Chemical Engineering (State University of Campinas). She has expertise in Food Science and Technology, focusing on developing products and processes using regional raw materials, non-thermal technologies, and agro-industrial waste. She published more than 200 papers in indexed journals. She has administrative and editorial roles, serving as an associate editor for journals like Food and Bioprocess Technology and holding leadership positions within her university.

Evandro Martins Evandro Martins: Food Engineer from the Federal University of Viçosa (UFV), Brazil, with a specialization in Biotechnology from the Ecole Nationale Supérieure d'Agronomie et Industrie Alimentaire (ENSAIA), France. Holds Master's degrees in Biotechnology, Food, Nutrition, Toxicology, and Bioprocesses from the Institut National Polytechnique de Lorraine (INPL), France, and in Agricultural Microbiology from UFV. Earned a PhD in Sciences for Engineering from the Ecole Nationale Vétérinaire, Agroalimentaire et de l'Alimentation de Nantes (ONIRIS), France. Completed a postdoctoral fellowship in milk and dairy products at UFV's Department of Food Engineering. Visiting researcher at the Università degli Studi di Verona, Italy.

Pedro Henrique Campelo Pedro Henrique Campelo: Adjunct Professor in the Department of Food Technology, Federal University of Viçosa. PhD in Food Science from the Federal University of Lavras (2017). Postdoctoral internship at the State University of Campinas (2020). Has over 170 articles accepted/published in national and international journals in areas of Food and Materials Science and Engineering. His research focuses on emulsions, microencapsulation of bioactive compounds, extraction of new biopolymers from Amazonian plants, and use of emerging technologies in food processing. A permanent faculty member in the Graduate Programs in Food Science and Technology and in Agricultural Engineering. Holds a CNPq Productivity Scholarship – Level 2.

Paulo Cesar Stringheta Paulo Cesar Stringheta: PhD in Food Science from UNICAMP in 1991. Vice-President of SBCTA 2012/2022. Awarded by SBCTA with André Tosello Award – 2020. Member of the ANVISA Food Technical Chamber. Member of the Technical-Scientific Commission for Functional and Health Foods (CTCAF) of ANVISA since 2005. Member of the Scientific and Administrative Council and current Vice-Chair of ILSI-International Life Science Institute. Professor at UFV since March 1980 and a tenured professor since 1992. Published over a hundred scientific articles and supervised over 100 master's and doctoral dissertations. Works in the areas of natural pigments and bioactive compounds, functional foods, and organic foods.

---

Sustainability spotlight

This review highlights the potential of native fruits from the Brazilian Cerrado, one of the world's most biodiverse biomes in Brazil, with a focus on pequi, buriti, and cagaita. These fruits are valuable sources of bioactive compounds, offering significant nutritional and health benefits. The true innovation, however, lies in how those compounds are accessed. Emerging green extraction technologies—such as Supercritical Fluid Extraction (SFE) and Ultrasound-Assisted Extraction (UAE)—minimize environmental impact, reduce waste, and preserve the integrity of these valuable natural compounds. Valorizing these native fruits creates powerful new economic opportunities for local and indigenous communities, supporting livelihoods and encouraging the conservation of their natural habitat. The circular bioeconomy concept transforms natural resources and their byproducts into high-value ingredients for the food, cosmetic, and pharmaceutical industries. It is a crucial step toward building resilient local economies while protecting the irreplaceable biodiversity of the Cerrado for future generations.

1. Introduction

Particularly since the COVID-19 pandemic, which sparked a renewed interest in health-conscious eating, the market for functional products has grown dramatically in recent years. The increasing demand from consumers for foods that promote health, and general well-being is the main driver of this growth.^1,2 As a result, there is growing interest in creating novel goods that meet these consumer demands.³ Functional foods are among those that provide health advantages beyond simple sustenance.

The Agência Nacional de Vigilância Sanitária (ANVISA) defines a functional food or ingredient as one that can provide metabolic, physiological, and/or health benefits without the need for medical supervision, in addition to fulfilling basic nutritional functions.⁴ Functional foods are generally defined as those that provide health benefits either by their inherent composition or by the addition of active ingredients, despite the lack of a widely agreed-upon definition.^5,6 These foods fall into three categories: modified foods, like fermented products and orange juice fortified with calcium; conventional foods, like fruits, vegetables, grains, dairy, meat, and fish; and food ingredients, like non-digestible carbohydrates that have prebiotic properties.⁶ The goal of ongoing research in this area is to better understand the nature, safety, and health effects of functional foods as well as how they affect consumer behavior.⁷

In this context, native fruits from the Brazilian Cerrado biome emerge as promising sources of bioactive compounds with significant potential for the development of functional foods. Numerous understudied plant species that are abundant in nutrients and bioactives like phenolic compounds, carotenoids, vitamins, and fatty acids can be found in the Cerrado, which is regarded as one of the most biodiverse regions in the world. These native fruits, including Cagaita (Eugenia dysenterica), Pequi (Caryocar brasiliense), Buriti (Mauritia flexuosa), and Araticum (Annona crassiflora), have been traditionally consumed by local communities and show promising biological activities such as antioxidant, anti-inflammatory, antimicrobial, and hypoglycemic effects.^8–11 Their valuation supports regional economic growth and food security in addition to encouraging the sustainable use of biodiversity.

Cerrado fruits are widely used by small and medium-sized local producers to create homemade products such as jams, preserves, liqueurs, popsicles, and canned goods. Furthermore, these fruits are essential ingredients in local cuisine, featured in traditional dishes like rice with pequi, jatobá pie, and buriti paçoca.¹² However, the value of these fruits extends beyond traditional use. The presence of bioactive compounds, such as polyphenols and carotenoids, has sparked scientific interest.¹³ While the pulp and seeds are commonly used in human and animal food, the extraction of these bioactive compounds is particularly valuable for isolating and concentrating them to harness their benefits, such as antioxidant, anti-inflammatory, and antimicrobial properties.^13,14

Antioxidant activity constitutes an essential defense against oxidative stress,¹⁵ a condition defined by the imbalance between the generation of reactive oxygen species (ROS) and the ability of biological systems to neutralize them.¹⁶ This protection is exerted by bioactive compounds through multiple mechanisms, including their redox potential to stabilize free radicals and the modulation of cellular defenses. The same structural features that confer this antioxidant property, such as the presence of hydroxyl groups in phenolic compounds, are also responsible for their remarkable antimicrobial activity.¹⁷ Phytochemicals like phenolic acids, tannins, and flavonoids demonstrate efficacy against various pathogens, including resistant ones, through a multi-target action. This strategy ranges from the disruption of the cell membrane, caused by the interaction of hydroxyl groups, to the inhibition of vital enzymes and the modulation of bacterial communication systems, such as quorum sensing.^17,18

Bioactive compounds derived from fruits are known to modulate metabolic pathways and exert protective effects against chronic diseases such as diabetes, cardiovascular disorders, obesity, and certain types of câncer.^19–24 These compounds' positive health effects have prompted their use in nutraceuticals and functional foods. Nevertheless, there are still issues with these compounds' stability, bioaccessibility, and extraction effectiveness, particularly when using traditional extraction techniques.

Emerging technologies like ohmic heating, microwave extraction, supercritical fluid extraction, and ultrasound extraction have been studied as creative ways to enhance the recovery and preservation of bioactive compounds from plant matrices to get around these restrictions.^25–28 Green chemistry and sustainable processing are supported by these methods, which not only boost extraction yields and shorten processing times but also minimize the use of hazardous solvents and maintain the structural integrity of delicate compounds.²⁹ Thus, using these technologies on Cerrado fruits could improve their industrial viability and functional qualities, enhancing the development of new ingredients and products with added value (bioactive-rich extracts, specialty oils, natural colorants, nutraceuticals, gourmet foods, and cosmetic ingredients).

In this context, lthough native fruits from the Brazilian Cerrado have known nutritional and functional potential, these fruits remain underutilized, mainly due to limitations in traditional extraction methods that affect the stability and yield of sensitive compounds. Thus this review highlight the value of Cerrado fruits and explore sustainable and efficient extraction technologies, such as supercritical fluid, ultrasound-assisted, and enzyme-assisted extraction, that can enhance the recovery and application of their bioactive compounds in functional food systems. Finally, it discusses stability challenges and preservation strategies for industrial applications.

2. The Cerrado and its food biodiversity

One of the biomes with the highest biodiversity in the world is the Brazilian Cerrado, which spans about 204 million hectares.³⁰ Many endemic species, especially plants that have adapted to survive harsh environmental conditions, can be found in this vast ecosystem, which is dominated by savannas, open woodlands, and grasslands. According to some authors,^31–33 these include high temperatures, protracted droughts, acidic and nutrient-deficient soils, intense UV radiation, microbial attacks, and frequent wildfires. Despite these limitations, the Cerrado is home to a remarkable diversity of species, many of which have distinctive physiological and structural adaptations. The vegetation has also been shaped by periodic fires, which are frequent during the dry season. This has encouraged the evolution of species that can survive in these fire-prone environments.^34–36 Cerrado plants have evolved adaptive mechanisms to counteract oxidative stress in response to these environmental pressures. These mechanisms include the activation of antioxidant enzymes and increased synthesis of phytochemicals, particularly phenolic compounds, which greatly enhance the plants' nutritional and functional value.^33,37

The socioeconomic significance of these native fruits extends beyond their ecological value. For centuries, indigenous and rural communities have relied on these fruits as both a source of food and a source of income. According to de Lima et al.³⁸ and Gomes et al.³⁹ these fruits are essential to traditional dietary practices and support cultural identity and nutritional diversity. Furthermore, rural populations now have new economic opportunities due to their increasing recognition in international markets as nutraceuticals and functional ingredients.⁴⁰ Native fruits can be sold fresh or as ingredients in various products, such as juices, ice creams, sweets, jams, porridges, cakes, and liqueurs.⁴¹ Oils sourced from the pulps, seeds, and kernels of Cerrado fruits—like buriti oil and the oils from pequi, araticum, and baru—have caught the attention of the food and cosmetic industries.³⁷ In addition, the sustainable cultivation of these native species provides a viable alternative to deforestation and contributes to the long-term preservation of the Cerrado ecosystem.⁴⁰ In this context the Law No. 15.089, January 7, 2025, known as “Lei do Pequi”, establishes a national policy for the sustainable management, planting, extraction, consumption, commercialization, and processing of pequi and other native fruits and products of the Cerrado biome, aiming to combine environmental preservation with the socioeconomic development of the communities dependent on this ecosystem.⁴²

Native fruits of the Brazilian Cerrado, such as pequi and buriti, play a significant role in the region's economy and rural livelihoods. Pequi commercialization alone generates around R$ 3.5 million annually nationwide and over R$ 50 million in northern Minas Gerais,⁴³ with extractivist families earning approximately R$ 1080 per hectare from pequi oil. Buriti extractivism also offers a valuable income source, allowing some families to earn up to R$ 10 000 per month during the harvest season. These figures highlight the strong potential of Cerrado fruits to support local economies while promoting sustainable land use and biodiversity conservation.⁴⁴

In recent years, there has been an increasing focus on innovative agricultural practices that promote sustainable land management while also improving productivity. Integrating Cerrado fruits into sustainable farming systems can simultaneously conserve biodiversity and stimulate rural economic growth.^45,46 By encouraging the growth of local value chains and improving smallholder farmers' ability to adjust to market swings and unstable finances, policies that promote the value-adding of native species can also be crucial in propelling the socioeconomic transformation of the area.⁴⁷

In this context, Cerrado fruits offer dual potential for both economic development and health improvement. They hold promise for enhancing food security and addressing public health challenges by alleviating chronic diseases such as diabetes, cardiovascular diseases, and obesity. Emerging technologies that optimize extraction and processing can help advance and commercialize these native fruits, which can support biodiversity conservation and environmental sustainability while fostering the creation of novel products and functional ingredients.⁴⁸

3. Cerrado fruits: nutritional characteristics and traditional uses

The Brazilian Cerrado hosts a vast array of native fruits that are gaining increasing attention due to their high nutritional value, diverse phytochemical composition, and cultural relevance. The species that are most frequently used and researched are buriti (Mauritia flexuosa), cagaita (Eugenia dysenterica), pequi (Caryocar brasiliense), and baru nuts (Dipteryx alata). Table 1 summarizes their fractions, identified compounds and potential health benefits.

Table 1 Bioactive compounds found in some typical Cerrado fruits and their health potential

Fruit	Fraction	Compounds	Potential health benefits	References
	Pulp	Carotenoids, lipidis, dietary fiber, zinc, magnesium, calcium and polyphenols	Antioxidant, cell protection	64 and 65
	Shell	Dietary fibers (including soluble fibers) and phenolic compounds (gallic acid, ellagic acid and quercetin)	Antioxidant; antitumor (osteosarcoma)	64–66
	Oil	Monounsaturated fatty acids (oleic acid) and saturated fatty acids (palmitic acid)	Anti-inflammatory, cardioprotective, and antigenotoxic; antioxidant hepatic protection	64 and 65
	Pulp	Monounsaturated fatty acids (oleic acid), saturated fatty acids (palmitic acid), carotenoids and phenolic compounds (phenolic acids and flavonoids)	Protective action to inflammatory and cardiovascular diseases; prevents ocular derangements; can be applied in neurodegenerative, câncer and cardiovascular diseases	67
	Shell flour	Fatty acids (oleic acid and palmitic acid), phenolics, flavonoids, flavonols, condensed tannins	Antioxidant, antimicrobial, anticancer, anti-inflammatory, and hypoglycemic effects	68
	Oil	Monounsaturated fatty acids, carotenoids and tocopherols	Antioxidant, antimicrobial, chemopreventive immunomodulatory and gastroprotective effect,	66
	Pulp	Phenolic compounds (phenolic acids, flavonoids, anthocyanins and organic acids)	Reduce inflammation and oxidative stress, prevents the development of obesity and type 2 diabetes	69
	Oil seed	Fatty acids (linoleic acid and oleic acid), tocopherols (α-tocoferol)	Prevents cardiovascular diseases and has protective effect against neurodegenerative diseases	70
	Leafs	Polyphenols (γ-cadinene, β-caryophyllene and δ-cadinene)	Antioxidant properties, reduce inflammation and oxidative stress, supports the anti-inflammation and metabolic disorders;^7 antioxidant and neuroprotective properties	11
	Oil	Unsaturated fatty acids (oleic acid and linolenic acid)	Prevents metabolic diseases (diabetes and cardiovascular events)	71
	Partially defatted baru flour	Phenolic compounds, flavonoids (catechin and epicatechin), condensed tannins	The consumption of these compounds are associated to antimicrobial, anticancer, anti-inflammatory, and hypoglycemic effects	68 and 72
	Almond flour	Lipids, fibers, minerals (especially calcium)	Protects cardiovascular system, controls body weight gains and blood glucose and triglyceride levels	73

---

Each of these fruits exhibits a unique nutritional profile. Baru nuts are notably rich in protein, dietary fiber, and unsaturated fatty acids (mainly oleic and linoleic acids), in addition to sugars, bioactive compounds, and essential micronutrients such as zinc, magnesium, and iron.^49–51 These nutritional attributes contribute to their potential in promoting cardiovascular health and providing essential nutrients.

Pequi pulp is particularly high in lipids, especially monounsaturated fatty acids like oleic acid, which constitute a significant portion of its oil content. Additionally, it contains substantial amounts of dietary fiber, carotenoids (such as β-carotene), and essential minerals including zinc, magnesium, and calcium.⁵² The fruit also exhibits high levels of phenolic compounds, contributing to its antioxidant properties. These compounds include flavonoids like quercetin and quercetin-3-O-arabinoside, as well as acids such as gallic and quinic acid.⁵³ Furthermore, flour made from the pequi shell has been identified as a valuable source of dietary fiber (47.92 g/100 g) and phenolic compounds (14 062.40 mg_GAE/100 g), reinforcing its potential as a functional food ingredient.⁵⁴ The oil extracted from pequi pulp is traditionally used in cooking, imparting a distinctive flavor to regional dishes. Additionally, pequi has applications in traditional medicine and is utilized in the production of artisanal products.

Cagaita is widely recognized as a natural source of vitamin C and phenolic compounds, such as quercetin, ellagitannins, ellagic acid, and kaempferol, known for their antioxidant and anti-inflammatory effects.⁵⁵ These bioactive constituents have been associated with beneficial biological activities, particularly in the prevention of metabolic disorders like obesity and type 2 diabetes.⁵⁶ Cagaita fruits are frequently used in local culinary preparations, such as juices, liqueurs, ice creams, and jams. In addition to their culinary applications, local communities have long utilized fruits and leaves in folk medicine to treat conditions such as diabetes, jaundice, and diarrhea.⁵⁷

Buriti pulp is an exceptional source of β-carotene and contains significant amounts of tocopherols and unsaturated fatty acids, especially oleic acid. β-Carotene contributes to its intense orange color and makes it a valuable source of provitamin A.^58,59 Buriti oil, extracted from the pulp, contains high levels of monounsaturated fatty acids (especially oleic acid), tocopherols, and other antioxidants, which support its growing use in the cosmetic and food industries.⁶⁰ Traditional uses of buriti include consumption such as fresh fruit, juice, sweets, and fermented beverages, while its oil is also used in the production of artisanal soaps and skincare products. Additionally, buriti plays an important role in local and indigenous diets, not only for its nutritional benefits but also for its cultural significance and seasonal abundance.⁶¹ Its antioxidant profile has attracted scientific interest due to its potential in reducing oxidative stress and inflammatory markers,⁹ highlighting buriti's potential as a functional ingredient in nutraceutical formulations.

Value-added products made from Cerrado native species are being developed and commercialized in line with bioeconomy strategies that support biodiversity conservation, sustainable livelihoods, and the responsible utilization of natural resources.⁶² In Brazil, the National Solid Waste Policy (Federal Law No. 12,305/2010) establishes guidelines for the integrated management of solid waste, including agro-industrial waste. This policy encourages the adoption of practices that reduce the amount of waste generated at the source, such as the reuse of materials, process optimization, and shifting to more sustainable consumption habits. Examples include composting, anaerobic digestion for biogas production, reuse in animal feed, and the production of sustainable packaging.⁶³

4. Bioactive compounds found in Cerrado fruits

The functional food market has been diversifying, classifying products based on the type of active component, whether added or naturally occurring, such as fibers, flavonoids, vitamins, fatty acids, minerals, and carotenoids. Thus, fruits from the Cerrado have gained prominence as rich natural sources of these components, making them promising raw materials for the development of functional products.

Cerrado fruits have emerged as a valuable source of naturally occurring bioactive compounds, including phenolic acids, flavonoids, tannins, carotenoids, and essential fatty acids. Numerous health-promoting qualities, including cardioprotective, antidiabetic, anti-inflammatory, and antioxidant effects, are linked to these compounds. The presence of secondary metabolites such as anthocyanins, tocopherols, and stilbenes further contributes to their functional potential.^74,75

Recent studies have demonstrated that certain Cerrado fruits exhibit total phenolic contents exceeding 500 mg_GAE/100 g, including mirindiba (Buchenavia tomentosa), bacaba (Oenocarpus distichus), and puçá-preto (Mouriri pusa). For example, puçá-preto showed a total phenolic content of 868 ± 51 mg_GAE/100 g, indicating a high antioxidant capacity. According to some reports, Bacaba has a high phenolic content, which adds to its antioxidant qualities.^76,77 These values are same those found in fruits that are well-known for their high phenolic content, such as acerola, camu–camu, raspberries, and blueberries. For comparison, sour cherries have been reported to contain total phenolic content ranging from 78 to 500 mg_GAE/100 g.⁷⁸

Moreover, fruits like murici (Byrsonima crassifolia) and bacupari (Garcinia brasiliensis) that have a moderate phenolic content (100–500 mg_GAE/100 g) resemble sour cherries, red plums, guavas, and strawberries. Garcinia brasiliensis has shown phenolic content within this range, while murici has been reported to contain approximately 222.2 ± 6.1 mg_GAE/100 g.^79,80 Fruits with lower phenolic content (<100 mg_GAE/100 g), such as biribá, araçá-boi, and cajuí, have levels like those of apples and pears, which are frequently consumed. Biribá reportedly contains 65.7 mg_GAE/100 g, and araçá-boi 184.05 ± 8.25 mg_GAE/100 g.^81,82 These comparative values reinforce the positioning of Cerrado fruits among antioxidant-rich superfruits with relevant bioactive properties.⁸³

Cerrado fruits also show great promise in the development of functional products. The highlight that buriti (Mauritia flexuosa) residue flour is rich in individual phenolics and bioactive compounds, supporting its incorporation into baked goods to enhance nutritional content.⁸⁴ Furthermore, flour derived from seriguela peel, pulp, and seeds contains significant dietary fiber, enabling its application across diverse food matrices. These flours also exhibit favorable technological properties, allowing versatile uses depending on the formulation. Furthermore, the presence of ellagitannins and non-extractable phenolics enhances the antioxidant, antimicrobial, and anti-inflammatory potential of Cerrado-derived ingredients.⁸⁵

Fruits are a major source of dietary polyphenols and other bioactive compounds that contribute to their functional and nutraceutical potential, including antioxidant, anti-inflammatory, antimutagenic, and anticancer properties.⁸⁶ Fruits' antioxidant content is strongly linked to preventing chronic degenerative diseases like heart disease, type 2 diabetes, and some types of cancer. When consumed adequately, these compounds may reduce the risk of diseases such as atherosclerosis and cancer.⁸⁷ Additionally, they have chemopreventive, cardioprotective, and anticancer properties.⁸⁸

Flavonoids, carotenoids, and vitamins are the primary bioactive substances found in fruits. Flavonoids have a variety of biological properties, such as anti-inflammatory, antimicrobial, and antioxidant properties. They are divided into subclasses such as flavonols (e.g., quercetin), flavones (e.g., apigenin), and flavanones (e.g., naringenin), and their distribution in fruit tissues varies. Carotenoids, like lycopene and β-carotene, are precursors of vitamin A and scavenge free radicals to produce antioxidant effects.^89,90 Vitamins C and E help prevent lipid oxidation and support immune function by protecting cells against oxidative stress, a condition linked to obesity.^91,92

Extracts from a variety of plant sources are frequently used as natural flavorings and/or colorants. They also serve as ingredients in food, medicine, cosmetics, and to produce packaging materials.^93,94 Additionally, plant extracts are used as natural preservatives and ingredients in functional foods, contributing to cleaner label formulations and improved health claims.⁹⁵

To replace artificial additives, the food industry is increasingly using plant-derived extracts in formulations. These extracts not only enhance the nutritional quality of food products but also provide market appeal by highlighting their natural and health-promoting properties.⁹⁶ The use of Citrus unshiu peel extract in dairy products serves as an example, as it successfully prevented Listeria monocytogenes from growing during 21 days of refrigeration at 4 °C.⁹⁷

The utilization of plant extracts offers additional benefits beyond their functional properties, particularly in terms of sustainability, circular economy, and waste reduction. Fruits are primarily consumed fresh or processed into juices, frozen pulps, jams, syrups, and dehydrated forms.⁹⁸ However, these processing methods generate significant amounts of waste, which require appropriate disposal and financial investment. Instead of being discarded, these residues can be repurposed as sources of valuable bioactive compounds, contributing to sustainability and economic viability.⁹⁹

5. Conventional methods for the extraction of bioactive compounds

Bioactive compounds are present throughout the fruit, but their concentration varies in each part. Generally, the pulp and the peel tend to have the highest concentration of these compounds.⁸⁵ The extraction of bioactive compounds from fruits and other plant materials poses significant challenges due to the natural variability in the composition of raw materials, which may affect the reproducibility and standardization of the final product.¹⁰⁰ Therefore, the selection of an appropriate extraction method must consider factors such as cost, processing time, and equipment availability, while ensuring efficiency, selectivity, and reproducibility.¹⁰¹

Among the conventional techniques, maceration, percolation, infusion, decoction, and ethanol reflux extraction are the most employed. Maceration involves grinding the sample to increase the contact surface, mixing it with a solvent, at room temperature for at least three days with occasional agitation. This process softens plant tissues and disrupts cell walls, facilitating the release of phytochemicals. The extract is then separated by pressing or filtration. While maceration is suitable for thermolabile compounds, it is limited by long extraction times and relatively low efficiency.¹⁰²

Percolation improves efficiency by continuously renewing the solvent as it passes through the plant material. The process starts with maceration in a percolator for about two hours, after which the solvent is allowed to drip slowly (e.g., six drops per minute) through the packed plant powder until extraction is complete. The final product is often concentrated by evaporation.¹⁰³ This method offers better solvent penetration and mass transfer rates compared to static maceration, enhancing the yield of extracted compounds.

Infusion and decoction are based on the same principle as maceration, utilizing water as the solvent. Infusion typically involves a shorter extraction time and is performed using hot or cold water. Decoction, on the other hand, is more intense, requiring the plant material to be boiled in water for a specific time (e.g., 1 : 4 or 1 : 16 w/v ratio), followed by cooling and filtration.¹⁰⁴ This method is particularly suitable for extracting heat-stable compounds from tough plant parts like roots and barks and often yields more oil-soluble compounds compared to maceration and infusion.¹⁰³ These water-based methods are traditionally used in herbal medicine and continue to be applied due to their simplicity and accessibility, especially in small-scale extractions.

Reflux extraction with supercritical fluid or solid–liquid extraction, involves heating the solvent and sample together in a closed system, allowing vapor condensation and continuous contact between solvent and solute. This method improves extraction efficiency and reduces solvent use; however, it is not recommended for heat-sensitive compounds due to the elevated temperatures.^100,105 Its controlled environment enables better reproducibility, making it useful in laboratory-scale applications despite its limitations for certain phytochemicals.

Conventional extraction methods are widely used and have historical significance, but they have drawbacks like lengthy processing times, poor extraction yields, and high solvent consumption that can make them unsuitable for use in industrial or large-scale settings. In addition, some of these techniques' use of organic solvents poses health and environmental risks, which fuels the need for more environmentally friendly technologies. These limitations have fueled the creation and use of new extraction technologies, which seek to address these issues by providing more effective, discerning, and ecologically friendly substitutes. These novel techniques and their benefits for recovering bioactive compounds from plant-based matrices are examined in the following section.¹⁰⁶

6. Emerging technologies for the extraction of bioactive compounds

Agro-industrial residues such as fruit peels, seeds, and pulp can be revalorized to obtain bioactive compounds. This strategy aligns with the core tenets of the circular economy, which advocate for reduced dependence on raw materials, the reuse of resources, and the extension of product life cycles.⁹⁸ By valorizing agricultural residues, industries not only reduce their environmental footprint but also create new economic opportunities from materials once deemed disposable.¹⁰⁷ Although using plant-derived extracts in food systems has many advantages, several technological issues must be resolved to guarantee their stability and efficacy. One of the primary concerns is the chemical instability of polyphenolic compounds, which are highly sensitive to environmental factors such as pH, light, oxygen, and temperature.¹⁰⁸

Polyphenol stability is particularly influenced by pH. Certain dietary polyphenols – such as caffeic acid, chlorogenic acid, and gallic acid – are prone to degradation under alkaline conditions. These degradation reactions are often irreversible, resulting in a loss of biological activity and potential nutritional value.¹⁰⁹ Consequently, the pH of food matrices must be carefully considered when incorporating such compounds, especially in formulations prone to alkalinity. A critical factor affecting the stability of polyphenols is light exposure. Studies involving grape cane extracts have demonstrated that compounds like trans-resveratrol and ε-viniferin undergo significant degradation when exposed to light, particularly at elevated temperatures.¹¹⁰ Similarly, polyphenols extracted from grape seeds show high sensitivity to oxygen, light, and extreme pH values (both acidic and alkaline), although they exhibit relatively greater thermal stability.¹¹¹

Furthermore, enzymatic oxidation represents an additional degradation pathway for polyphenols in fresh produce. Colorless flavanols such as catechin and epicatechin, commonly found in fruits and vegetables, are rapidly oxidized by polyphenol oxidase (PPO). This enzymatic activity leads to the browning of damaged produce – including apples, pears, and peaches, as well as fruit-derived products like juices, reducing both aesthetic and nutritional quality.¹¹¹ The instability of polyphenolic compounds under factors like pH, light, and oxidation highlights the need for emerging extraction technologies.¹⁰⁸ Supercritical fluids, ultrasound, microwaves, pulsed electric fields, and enzymatic methods are examples of innovative techniques that have been successful in improving extraction efficiency while maintaining the biological activity of these compounds.⁹⁸

6.1 Supercritical fluid extraction (SFE)

Using supercritical CO₂ as a solvent, Supercritical Fluid Extraction (SFE) is a promising green technology that enables the effective and selective recovery of bioactive compounds from plant matrices. This approach is notable for its capacity to extract thermolabile and hydrophobic compounds with the least amount of organic solvents, providing a greener substitute for traditional methods. By operating at moderate temperatures and tunable pressures, SFE enables the preservation of compound integrity and customization of extraction conditions for specific targets. SFE offers advantages such as high extraction yields, reduced processing times, and enhanced selectivity, making it highly suitable for food, pharmaceutical, and cosmetic applications.^112,113

Research has shown that SFE is an efficient method for obtaining valuable compounds from Brazilian Cerrado fruits. As an illustration of the potential of SFE in obtaining compounds with therapeutic applications, Favareto et al.¹¹⁴ reported high yields of biologically active sesquiterpenes from the leaves of Duguetia furfuracea. The use of SFE to extract bioactive compounds from the pulp of Byrsonima crassifolia (murici) was also investigated by Pires et al.¹¹⁵ High levels of lutein, bioactive triglycerides, and essential fatty acids (oleic, palmitic, and linoleic) were detected in the extracts. Notably, the oil fraction had a cytoprotective effect in HepG2 cell models, while the ethanolic extract demonstrated superior antioxidant activity and neither extract exhibited cytotoxicity. These findings underscore the potential of SFE to produce high-value extracts for use in food and health-related industries, using sustainable and efficient practices.

A similar trend is observed in the supercritical extraction of Mauritia flexuosa (buriti) oil, as discussed by Ferreira et al.¹¹⁶ This review emphasizes the potential of SFE as an innovative approach to obtain natural food ingredients from Amazonian biodiversity. High concentrations of carotenoids, tocopherols, and unsaturated fatty acids are retained in buriti oil extracted u with aupwsing SFE. SFE provides better compound stability and purity than traditional solvent extraction, guaranteeing less degradation and solvent contamination. In addition to preserving sensitive bioactive compounds, the technique aligns with sustainability goals by reducing solvent residues and enabling the development of clean-label products. The authors highlight that SFE-extracted buriti oil can serve as a natural colorant and antioxidant for food formulations, reinforcing the economic and ecological benefits of integrating SFE into ingredient production chains.

Additionally, the combination of SFE with Pressurized Liquid Extraction (PLE) has shown great promise. A variety of bioactives, such as carotenoids, tocols, ellagic acid, and antioxidants with potent radical-scavenging activity, were recovered in a study utilizing Caryocar brasiliense (pequi) almonds using SFE and PLE.¹¹⁷ By using clean solvents and valuing agricultural by-products, this methodical approach not only optimized the recovery of bioactive compounds but also adhered to green chemistry principles. The collaboration between SFE and PLE shows how technology integration can improve the sustainability and extraction efficiency of native fruit value-adding. Overall, these studies reinforce the role of SFE as a key technology for sustainable extraction of bioactive compounds from Cerrado biodiversity.

6.2 Ultrasound-assisted extraction (UAE)

Ultrasound-Assisted Extraction (UAE) has emerged as an efficient and sustainable technique for extracting bioactive compounds from fruit matrices. The process utilizes high-frequency ultrasonic waves (typically 20–100 kHz) to induce acoustic cavitation, which involves the formation and subsequent collapse of microbubbles in a liquid medium.¹¹⁸ This phenomenon generates localized high pressure and temperature, resulting in mechanical shear forces that disrupt the cell walls of plant tissues, thereby enhancing solvent penetration and facilitating the rapid release of intracellular compounds.¹¹⁹ UAE non-thermal properties aid in the preservation of thermolabile substances, which makes it especially appropriate for sensitive bioactives like vitamins and polyphenols.

Several studies have shown how successful the UAE is at valuing Brazilian Cerrado fruits. For example, extracts with strong antioxidant potential, especially in scavenging peroxyl and hydroxyl radicals, were produced by optimizing UAE for the extraction of phenolic compounds from Annona crassiflora (araticum) peel. The technique demonstrated capacity to recover compounds with notable bioactivity and was quick, easy, and sustainable.¹²⁰ These results highlight the method's benefit of improving bioactive compound extraction while reducing environmental impact.

Similarly, Silva et al.¹²¹ optimized carotenoid extraction from Mauritia flexuosa (buriti) pulp using UAE combined with experimental design strategies. The study identified optimal ultrasound parameters that significantly increased carotenoid yield, offering a greener and more time-efficient alternative to traditional extraction techniques. The optimized UAE method was further applied to a variety of other matrices – such as tomato, guava, carrot, mango, acerola, papaya, and pumpkin – achieving up to a 5.5-fold higher yield compared to previously reported methods. These results demonstrate its robustness and broad applicability, making UAE a highly efficient tool for recovering valuable bioactives from native Brazilian fruits. This method shows strong potential for applications in the food and nutraceutical industries, contributing to the sustainable recovery of bioactive compounds.

To create bioinputs with biological functionality, UAE was optimized to recover phenolic compounds from Eugenia dysenterica (cagaita), which include seeds and peels. Both liquid and lyophilized extracts were produced because of the identification of two ideal extraction conditions. According to Barbosa et al.,¹²² extracts produced under ideal conditions demonstrated strong antimicrobial and antibiofilm properties as well as a high antioxidant capacity. These extracts were effective against pathogens like Pseudomonas aeruginosa, Escherichia coli, Streptococcus species, and Staphylococcus coagulase. These results underscore UAE's potential as a sustainable tool for transforming agro-industrial residues into functional ingredients, supporting applications in food preservation and natural therapeutics.

Compared to conventional extraction methods, UAE offers numerous advantages, such as reduced solvent consumption, shorter extraction times, increased yields, and improved preservation of thermolabile phytochemicals like flavonoids, anthocyanins, and polyphenols.¹²³ Furthermore, UAE is considered an environmentally friendly approach due to its energy efficiency and the potential use of green solvents like water or ethanol. This makes it an attractive alternative for industries aiming to reduce their ecological impact while maintaining high-quality bioactive products.¹²⁴

6.3 Microwave-assisted extraction (MAE)

Microwave-assisted extraction (MAE) stands out as a highly efficient method for recovering bioactive compounds from fruit residues, although it may pose risks related to oxidation. This method uses microwave energy to create heat, which either directly or indirectly interacts with the sample.¹¹³ Microwaves belong to the electromagnetic spectrum, comprising electric and magnetic fields, with frequencies typically between 300 MHz and 300 GHz and wavelengths ranging from 1 cm to 1 m. In MAE processes, however, the operational frequencies are most commonly between 915 MHz and 2450 MHz, with corresponding wavelengths from 12 to 20 cm.^125,126

The microwave energy induces heating within the sample through molecular mechanisms such as dipole rotation and ionic conduction, which leads to internal heating that propagates outward.^127–129 These processes facilitate mass and heat transfer across the cellular matrix. As water inside the cells evaporates due to the heating effect, the pressure causes cellular disruption, enabling the release of both volatile and non-volatile bioactive compounds. The rupture of cell walls under microwave exposure enhances the release of these compounds into the surrounding medium.^129,130 The inherent moisture in the biomass, combined with microwave energy, accelerates both the heating process and the efficiency of compound extraction.¹²⁸

Despite MAE's well-established benefits, research on its use for the extraction of bioactive compounds from Cerrado fruits is evidently lacking. Given the rich phytochemical profile of these native species, this knowledge gap offers a chance for additional research.

In a study by Vila Verde et al.,¹³¹ variables like time, moisture, and microwave power were evaluated while the volatile oil from Pterodon emarginatus fruits was extracted using MAE and compared to conventional extraction. In addition to requiring fewer reagents, MAE dramatically decreased extraction time (by 14 times), energy consumption (by 6 times), and waste generation. Gas Chromatography-Mass Spectrometry (GC-MS) analysis revealed that the extraction method influenced the chemical composition of oils. Interestingly, the predominant compounds in MAE samples were caryophyllene (25.65%) and trans-α-bisabolol (6.24%), whereas in conventionally extracted samples, the predominant compounds were caryophyllene (6.75%) and γ-elemene (7.02%). These findings highlight the advantages of MAE in enhancing the yield of economically relevant bioactive compounds from plant matrices. Such results highlight MAE's potential as a more effective substitute for conventional techniques in the recovery of bioactive compounds from understudied Cerrado plant species.

6.4 Pulsed electric fields (PEF)

Pulsed Electric Fields (PEF) is a non-thermal technology that enhances the extraction of bioactive compounds from plant materials through electroporation, which increases cell membrane permeability and facilitates the release of intracellular compounds. It is particularly beneficial for preserving heat-sensitive compounds like phenolics, carotenoids, and vitamins, as it operates at low temperatures, maintaining their nutritional and functional properties.¹³² Higher extraction efficiency, less processing time and energy consumption, and compatibility with environmentally friendly practices are just a few benefits of PEF. High equipment costs, the requirement for meticulous process optimization, and decreased efficacy in solid or heterogeneous matrices are some of its drawbacks.^133–135

As of currently, no published research has directly used PEF technology to extract bioactive compounds from Brazilian Cerrado fruits. Nonetheless, some studies show how this technology can be used to maximize the recovery of antioxidants, carotenoids, and phenolic compounds in tropical and underutilized fruits, indicating that Cerrado fruits may be a good fit for it. Barba et al.¹³³ demonstrated that PEF treatment greatly enhanced the extraction of antioxidants and phenolic compounds from exotic fruit residues, including papaya and mango peels. Since these fruits and those of the Cerrado, like pequi (Caryocar brasiliense) and cagaita (Eugenia dysenterica), have similar bioactive compositions, it is probable that using PEF to extract bioactive compounds from these native species could have comparable advantages.

Research on the use of PEF on fruits such as blackcurrants and blueberries has also revealed improvements in antioxidant activity and anthocyanin extraction, suggesting that this technology has potential for fruits high in phenolic compounds.^136,137 Therefore, although specific studies on Cerrado fruits are still needed, existing evidence suggests that PEF is a promising technology for the extraction of bioactive compounds from these fruits.

6.5 Enzyme-assisted extraction (EAE)

Using enzymes to break down plant cell walls, enzyme-assisted extraction (EAE) is a new and sustainable method that increases the release of bioactive substances like carotenoids, flavonoids, and phenolics. This approach is notable for its low reliance on organic solvents, high selectivity, and gentle operating conditions. Additionally, EAE promotes biodegradation, reduces environmental impact, and helps to reduce energy and time consumption. Its specificity for molecular linkages enables a more efficient and targeted extraction process.^138,139

A native fruit known for its antioxidant properties, Anacardium othonianum (Cerrado cashew apple), has shown improved phenolic compound extraction via enzymatic hydrolysis.¹⁴⁰ The study compared pomaces from yellow, orange, and red cashew apples, revealing notable differences in their mineral (particularly potassium and iron), monosaccharide (mainly glucose and uronic acid), and polyphenolic profiles. Significant amounts of key phenolics – myricetin (up to 44.26 mg kg⁻¹), vanillic acid (up to 32.32 mg kg⁻¹), and gallic acid (up to 29.25 mg kg⁻¹) – were recovered when the cashew apple pomace was subjected to enzyme-assisted treatment using a cellulolytic enzymatic complex. This complex contained a broad spectrum of carbohydrate-hydrolyzing enzymes, including arabinase, cellulase, β-glucanase, hemicellulase, and xylanase.¹⁴⁰ These results highlight how effectively EAE works to increase the release of bioactive compounds from Cerrado fruit residues, highlighting its potential for creating useful and sustainable ingredients from underutilized native biodiversity.

Despite the evident potential, more direct investigations applying EAE to Cerrado fruits are needed. Toward fully utilizing the bioactive potential of each fruit matrix, future research should concentrate on optimizing the enzymatic conditions (such as enzyme type and concentration, temperature, pH, and time). In addition to supporting regional development and the development of novel functional ingredients, the application of EAE offers a promising path toward improving the sustainable use of underutilized fruits from the Cerrado.

6.6 Green solventes

The pursuit of safer and more efficient industrial processes has prioritized the adoption of greener technologies, driven by environmental regulations and a growing awareness of sustainability.¹⁴¹ In this context, green solvents have emerged as promising alternatives, with the literature exploring several categories: ionic liquids, deep eutectic solvents, supercritical fluids, gas-expanded liquids, and bio-based and supramolecular solvents Ionic liquids (ILs) and deep eutectic solvents (DESs) are widely recognized for their effectiveness in extracting bioactive compounds.^142–145 Both are considered “designer solvents” because their properties can be tailored for specific applications.¹⁴⁶ DESs, in particular, are mixtures of naturally occurring compounds with a low melting point.¹⁴⁶ They share many characteristics with ILs, such as low vapor pressure, high thermal stability, and easy recyclability.¹⁴³ Their composition—which includes choline chloride, glycerol, and amino acids—ensures high biodegradability, low toxicity, low cost, and ease of preparation, making them ideal for various processes.¹⁴³ DESs have shown promise in extracting phytoconstituents from medicinal plants, such as phenolic acids and flavonoids, with notable results in antioxidant, antibacterial, and anti-inflammatory activities.¹⁴⁷

Another important category is supercritical fluids, especially supercritical CO₂, which is widely used for extracting bioactive compounds due to its unique properties, which lie between those of a gas and a liquid.^145,148 Its ability to penetrate the sample matrix and dissolve the desired compounds makes it one of the most popular green solvents.¹⁴⁸

Techniques like gas-expanded liquid extraction, which uses CO₂–ethanol–water mixtures, are also green approaches for obtaining bioactive compounds, even if they require larger solvent volumes and longer extraction timess.¹⁴⁹ The combination of supercritical CO₂ with other green solvents has been described as a “smart extraction chain,” which increases yield and allows for the sequential extraction of different classes of compounds.¹⁵⁰

Bio-based and supramolecular solvents also contribute to sustainable processes, being explored for the valorization of agri-food waste.^157,167 The extraction of bioactive compounds from microalgae, for instance, benefits from using compressed fluids, which are more efficient for this purpose.¹⁶⁹ Additionally, the combination of emerging technologies, such as ultrasound, with green solvents has proven effective in extracting bioactive compounds from agro-industrial byproducts, such as orange peel, resulting in extracts with high antioxidant capacity.¹⁵¹

6.7 Studies on emerging technology-assisted extraction of bioactive compounds from Cerrado fruits

Emerging extraction technologies offer significant advantages in the recovery of bioactive compounds. To illustrate the impact and effectiveness of these approaches in the specific context of Cerrado fruits, a targeted literature review was conducted to evaluate the application of the aforementioned extraction methods and their impacts in published open access research articles (excluding review articles) in the last ten years (2015–2025). The review was performed across three databases (SCOPUS, Web of Science e ScienceDirect) using search terms related to emerging extraction technologies (pulsed electric field, supercritical fluid, ultrasound, microwave, enzyme-assisted and emergent green solvent), combined with the terms “extraction”, “fruit”, and either “Brazilian”, “Cerrado”, or “Brazilian Cerrado”.

Table 2 summarizes a selection of studies (in the last ten years) that applied emerging technology-assisted extraction of bioactive compounds from Cerrado fruits, consolidating information on the methodologies and the results obtained.

Table 2 Emerging technology assisted extraction of bioactive compounds from fruits found on Cerrado during the last decade

Fruit	Technology	Highlights	References
Passion fruit peel (Passiflora edulis Sims f. flavicarpa Degener)	Moderated electric field (60 Hz, 0–240 V)	The moderate electric field showed a lower yield than the conventional extraction. Despite this, it presented similar values in the galacturonic acid content and the degree of esterification	166
Passion fruit dried peel (Passiflora edulis Sims f. flavicarpa Degener)	Probe ultrasound (probe 1.2 cm, power intensity 664 W cm^−2, frequency 20 kHz, time 3–20 min)	The highest pectin extraction occurred with ultrasound-assisted extraction (85 °C, 664 W cm^−2, pH 2.0 and 10 min), highlighting that the extraction associated with ultrasound showed an increase of 1.6-fold compared to the conventional under the same conditions	170
Juice of araticum (Annona crassiflora)	Probe ultrasound (probe 1.3 cm, power intensity 20–100%, frequency 20 kHz, time 2–10 min)	The study found that the application of ultrasound significantly influenced the content of bioactive compounds, color and rheology of araticum juice. Low power conditions for short or long duration were the ones that presented the best results	156
Dried peel of ciriguela (Spondia purpurea L.)	Probe ultrasound (probe 25.4 mm, power intensity 20/60/100%, frequency 20 kHz, time 5/10/15 min)	The best recovery of bioactive compounds was using 100% power for 15 minutes, by ultrasound	158
	Microwave (power intensity 800 W, temp. 120 °C, time 15 min)
Jua pulp (Ziziphus joazeiro M.)	Ultrasound (frequency 37 kHz, temp. 25 °C, time 60 min)	The aqueous extracts extracted by associated ultrasound showed a better recovery of soluble phenolics from jua	159
Cereja do Mato peel (Eugenia involucrata)	Probe ultrasound (titanium probe, power intensity 5–500 W, frequency 20 kHz, time 2–45 min)	Ultrasound-assisted extraction showed a higher extract yield, while heat-assisted extraction showed extracts with a higher anthocyanin content in a shorter processing time, demonstrating that heat-assisted extraction can be more efficient in recovering extracts with higher anthocyanin concentrations	163
Buriti pulp (Mauritia flexuosa)	Probe ultrasound (probe 25 mm, energetic density 0/0.9/1.8/2.7/6 kJ cm^−3, frequency 20 kHz, time 10 min)	Ultrasound applied as pretreatment can improve the bioaccessibility and concentration of bioactive compounds in buriti	183
Cagaite oil seed (Eugenia dysenterica DC)	Bath ultrasound (frequency 42 kHz, temp. 25/70 °C, time 3/6/9 hours)	Soxhlet extraction showed higher yield. Regarding oxidative stability, samples extracted by ultrasound with heating showed longer induction periods, demonstrating a correlation with antioxidant activity and phenolic content	162
Yellow shell of passion fruit (Passiflora edulis sp.)	Bath ultrasound (fixed power intensity, time 15/38/60 min)	Conventional heating extraction presented the best yields and lowest energy consumption, with the optimal extraction parameters being 70% ethanol for a period of 2 minutes	169
	Microwave (power intensity 800 W, pressure 30 bar, temp. 60/90/120 °C, time 5/15/25 min)
Passion fruit seed oil (Passiflora edulis sp.)	Bath ultrasound (power intensity 165 W, frequency 25 kHz, temp. 60 °C, time 20 min)	The ultrasound-associated method extracted higher concentrations of the analyzed phytosterols, being 3.3 times faster than the saponification method	168
Cereja-do-cerrado mix – peel and pulp – (Eugenia calycina)	Bath ultrasound (power intensity 132 W, frequency 40 kHz, temp. 30 °C, time 30 min)	Among the ultrasound extracts of the two fruits analyzed, E. calcynina presented a higher concentration of anthocyanins, also showing a high antioxidant capacity	164
Murici pulp (Byrsonima crassifolia)	Bath ultrasound (power density 0.04 W cm^−3, frequency 40 kHz, temp. 30 °C, time 105 min)	In ultrasound-assisted extraction, the best yield for the extraction of phenolic compounds from the fruit was by the freeze-drying method with the experimental parameters of 80 °C temperature, 25 mg mL^−1 solid–liquid ratio, 60% ethanol	184
Jatobá leaves, bark, fruits, and seeds (Hymenaea martina Hayne)	Ultrasound (temp. 25 °C, time 30 min)	The best method for extracting phenolic compounds was maceration, for the peels. While for the total flavonoid content by ultrasound it was the highest in the peels	167
Uvaia (Eugenia pyriformis Cambess)	Bath ultrasound (power intensity 70 W L^−1, frequency 25 kHz, temp. 40 °C, time 60 min)	Enzymatic pre-treatment associated with ultrasound showed greater results for malic acid, higher phenolic values and antioxidant activity	116
	Enzymatic treatment (0.1% v/v of pectinase from A. aculeatus, temp. 40 °C, time 60 min, enzyme inativation at 97 °C for 30 s)
Macauba pulp (Acrocomia aculeata)	Bath ultrasound (frequency 25/45 kHz, temp. 25–60 °C, time 5–30 min)	The optimal extraction conditions for macauba pulp were ultrasound at 60 °C, frequency 45 kHz for 30 minutes, indicating that higher temperatures favored the extraction process while ultrasound proved efficient even in milder conditions	165
Peel and seeds from Cagaite (Eugenia dysenterica DC)	Bath ultrasound (frequency 40 kHz, temp. 59 °C)	The extracts obtained by ultrasound under optimized conditions were promising for phenolic composition, antioxidant, antimicrobial and antibiofilm activity	122
Mixture of fruit pulp, seeds and leaves Cereja-do-cerrado (Eugenia calycina Cambess)	Probe ultrasound (probe 13 mm, power intensity 100/475 W, frequency 19 kHz)	High power short time ultrasound treatment increased the recovery of phenolic compounds and antioxidant activity Eugenia calycina Cambess	157
Babaçu mesocarp (Attalea speciosa)	Probe ultrasound (power intensity 40%, frequency 20 kHz, temp. 20 °C, time 20 min)	The extraction associated with ultrasound generated a greater recovery of bioactive compounds from the babassu mesocarp	161
Baru almond (D. alata Vogel)	Supercritical fluid extraction CO2, flow rate 1.91 × 10^−4 kg s^−1, temp. 40/50/60 °C, pressure 15/25/35 MPa, time 2 hours	The best conditions for baru oil recovery were 40 and 50 °C at 5 MPa by SFE. A higher initial rate of fatty acids was achieved using ultrasound and ultrasound did not modify the fatty acid composition	171
	Probe ultrasound coupled SFE (flow rate 1.91 × 10^−4 kg s^−1, pressure 20 MPa, pulse intensity 360 W, frequency 20 kHz, temp. 45 °C, time 6 hours)
Buriti pulp (Mauritia flexuosa)	Bath ultrasound (power intensity 80 W, frequency 40 kHz, time 15 min)	The extraction method using bath ultrasound showed a yield twice as high as previously known methods for the extraction of carotenoids from buriti	177
Pequi almond (Caryocar brasiliense Camb.)	Bath ultrasound coupled enzymatic hydrolysis (power intensity 38 W L^−1, frequency 25 kHz, temp. reaction 60 °C, time 60 min, 0.1% v/v of alcalase with activity 2.4 U g^−1 from B. licheniformis, pH 7,5)	The use of ultrasound associated with enzymatic hydrolysis of pequi almond protein showed promising results for the multifunctional properties of the hydrolysates. Ultrasound increased the hydrolysis rate, the degree of hydrolysis and the concentration of low molecular weight hydrolysates	177
Araticum peel (Annona crassiflora Mart.)	Probe ultrasound (probe 13 mm, power intensity 160–640 W, frequency 19 kHz, time 0.5–5.0 min)	The use of ultrasound increased the recovery of phenolic antioxidants. The study demonstrated a high yield of phenolics and antioxidant activity values in short extraction times at high powers	185
Baru seeds (Dipteryx alata Vogel)	Supercritical fluid exctration CO2, flow rate 2.0 mL min^−1, temp. 40–80 °C, pressure 15/20/25 MPa, time 10/30/60 min	The study found that unconventional extractions with compressed propane and CO2+Ethanol can be used to obtain oil from baru seeds with high nutritional potential	174
Baru nut (Dipteryx alata Vog.)	Bath ultrasound (power intensity 50 W, frequency 40 kHz, temp. 25 °C, time 120 min)	The results identified the main phenolics present in roasted baru nuts, and the extracts demonstrated potential in inhibiting colorectal cancer cells	173
Epicarp and external mesocarp pequi (Caryocar brasiliense)	Microwave (power intensity 670 W, time 110 s)	The pequi peel extract was effective in the stabilization of the lipid and protein oxidative degradation from broiler meat	152
Pequi peel (Caryocar brasiliense Camb.)	Microwave (power intensity 400/600/800 W, temp. 60/80/100 °C, time 3/6/9 min)	The microwave-assisted extraction of pectin was efficient in a short time (3 min). Temperature was the main factor for increasing pectin yield, the best results being obtained with 108 °C and a power of 600 W	154
Pequi almond (Caryocar brasiliense Camb.)	Supercritical fluid exctration CO2, flow rate 2/3/5 g min^−1, temp. 30/45/60 °C, pressure 15/20/25 MPa, time 110 min	The best pequi almond oil extraction conditions were 25 MPa of pressure, 40 °C of temperature, and flow rate of 5 g min^−1, to obtain 27.6 wt% of oil. Oleic acid (>50 wt%) and palmitic acid (>35 wt%) were the most abundant fatty acids in the pequi almond oil	155
Buritirana (Mauritiella armata Mart.)	Supercritical fluid exctration CO2, flow rate 5 g min^−1, temp. 40/60 °C, pressure 30 MPa, time 210 min	The maximum point of the extraction was reached after 61 minutes at 40 °C, obtained the oil (41.57%) and carotenoids (8.34 mg g^−1)	175
Coquinho-azedo pulp (Butia capitata)	Supercritical fluid exctration CO2, flow rate 1.66 g L^−1, temp. 50 °C, pressure 350 bar, time 5 hours	The combination of pressurized fluids with supercritical fluid extraction showed a better extraction performance, the sequential extraction was effective for extracting higher levels of bioactive compounds compared to conventional methods	176
Pequi almond (Caryocar brasiliense Camb.)	Supercritical fluid extraction CO2, flow rate 1.80 × 10^−4 kg s^−1, temp. 40/50/60 °C, pressure 15/25/35 MPa, time 120 min	The SFE, followed by pressurized liquid extraction can be used as green strategies intensified by their integration. The SFE in lower temperature and higher pressures resulted in great extraction yields and recovery of target compounds, such as carotenoids. And PLE recovery better compounds with reducing and antioxidante capacity	117
Pequi dried pulp (Caryocar brasiliense Camb.)	Supercritical fluid exctration CO2, flow rate 2.93 × 10^−4 kg s^−1, temp. 40/60 °C, pressure 20/25/30/35/40 MPa, time 200 min	The optimal parameters for SFE were a temperature of 60 °C and a pressure of 40 MPa. Comparing with the SFE assisted by pressing at the same parameters, an 8-fold higher recovery is revealed in the first minute of extraction, showing that the application of cold pressing before SFE can improve extraction	153

---

Over the laste decade, 31 studies have been identified that report emerging technology-assisted extraction of bioactive compounds from Cerrado Fruits. The focus on Cerrado fruits revealed that the most frequently studied fruits were pequi (Caryocar brasiliense Camb.), with six studies^{51,116,117,122,152–165} and passion fruit (Passiflora edulis sp.), with four studies.^166–169

The most widely applied technology was ultrasound-assisted extraction, employed in 22 studies.^167–173 However, analysis of these studies revealed no consensus on optimal parameters (higher intensity with shorter times vs. lower intensity with longer times) for maximizing bioactive compound extraction. This variability may stem from the inherent complexity of food matrices, necessitating factorial studies to optimize extraction parameters (solvent type, processing conditions) and energy consumption to conclusively determine method efficiency. To compare with the conventional methods extraction.

The second most utilized technology was supercritical fluid extraction (SFE), applied in seven studies.^{117,153,155,161,174–176} All were published within the last seven years, indicating that SFE applications for fruits found in Cerrado relatively recent. Most studies focused on parameter optimization, primarily temperature and pressure. This emerging technology has demonstrated improved recovery yields while preserving bioactive compound integrity, enhancing potential future applications.

In contrast, fewer studies employed enzyme-assisted extraction^116,177 or pulsed electric field (PEF).¹⁶⁶ The limited adoption of enzymatic methods may be attributed to the high cost of purified enzymes, restricting their use in large-scale optimization studies. Similarly, PEF systems require significant capital investment and meticulous process optimization to maximize efficiency.¹³²

6.8 Comparing to conventional methods

Several studies explored combined technologies, such as enzyme-ultrasound^116,177 and SFE-ultrasound or pressurized liquid extraction.^{117,153,171,176} These results suggest that integrating emerging technologies can enhance extraction yields, optimize bioactive compound recovery, and minimize degradation while maintaining stability.

None study was identified using green solvents to recover bioactive compounds for fruits typically found in Cerrado, even though, one study from 2013 focus on extraction of saponins from juá (Ziziphus joazeiro) using (DESs)¹⁷⁸ showed that was possible to increase the extraction efficiency and selectivity of saponins from juá. Also, a second study consisted in application of subcritical water and pressurized natural deep eutectic solvents to obtain pectin from passion fruit rinds (Passiflora edulis sp.)¹⁷⁹ showed the higher yields of pectin were reached using pressurized natural DESs at 120 °C.

A third study¹⁸⁰ was conducted to elaborate lipid nanostructures (NLCs) containing natural deep eutectic solvents (NaDESs) as a way to improve the carry bioactive compounds from taperabá peel (Spondias mombin), a Cerrado byproduct, enhance the stability and bioavailability of these antioxidant compounds as encapsulated particles. The results showed that the integration of NLCs with NaDESs improved the physicochemical properties of the nanoparticles and at the same time enhanced the retention and stability of the encapsulated bioactive compounds. Therefore, green solvents can be considered an alternative capable of improving the extraction of bioactive compounds while maintaining their stability.

This highlights the lack of studies on the application of emerging green solvents for the extraction of bioactive compounds from fruits found in the Brazilian Cerrado. Although some studies have employed non-toxic organic solvents, such as ethanol, isopropanol or their mix with water and other solvents, these commonly used solvents are not the focus of this research topic, as they are not considered emergent green solvents as aforementioned.

The extraction Technologies – Supercritical Fluid Extraction (SFE), Ultrasound-Assisted Extraction (UAE), Microwave-Assisted Extraction (MAE), Pulsed Electric Fields (PEF), and Enzyme-Assisted Extraction (EAE) and Green solvents – all offer distinct advantages in terms of yield, selectivity, and sustainability. The efficacy of extraction varies depending on the target compounds and matrix. As shown in studies on Byrsonima crassifolia¹¹⁵ and Mauritia flexuosa,¹⁸¹ where optimal pressure and temperature conditions led to efficient recovery of lutein and unsaturated fats, SFE stands out for its high yield in extracting hydrophobic and thermolabile compounds, such as carotenoids and essential fatty acids. UAE is a leader in the quick and high-yield extraction of carotenoids and phenolic compounds; studies on Mauritia flexuosa¹⁶⁰ and Annona crassiflora¹²⁰ have shown yields up to 5.5 times higher than those of traditional techniques.

The extraction of oils from Pterodon emarginatus¹³¹ demonstrated that MAE offers high efficiency, especially for volatile compounds, as it significantly decreased extraction time and energy consumption. However, some sensitive compounds may be compromised by the oxidation risk associated with MAE.^125,126 According to research on tropical fruits like papaya and mango, PEF has the potential to improve the extraction of heat-sensitive phenolics and antioxidants, even though it is still understudied for Cerrado fruits.¹³³ Finally, EAE provides a highly selective and sustainable approach, particularly for breaking down complex cell wall structures, as seen in the enzymatic recovery of phenolics from Anacardium othonianum pomace.¹⁴⁰ While SFE and UAE currently have the most robust applications for Cerrado fruits, PEF and EAE represent emerging opportunities for optimizing yield and selectivity with minimal environmental impact. SFE and UAE are more sustainable because they use less solvent and are more energy efficient,^123,182 while MAE and PEF need to be further optimized to balance efficiency with possible risks of thermal or oxidative degradation.^133,135

The choice of extraction technique for fruits should consider the particular bioactive compounds that are being target as well as the distinctive qualities of local fruits like pequi, buriti, and cagaita. Even though SFE and UAE currently show the best results for these species, especially for carotenoids, phenolic compounds, and essential oils. New technologies like PEF and EAE offer promising chances to fully realize the potential of underutilized fruits found in Cerrado biome. Future studies should concentrate on refining these environmentally friendly extraction techniques for regional species, especially tackling issues like the required scalable, economical processing and the thermolability of these fruit compounds. Developing customized extraction protocols that preserve the distinct phytochemical profiles while supporting the sustainable use of this biodiversity can significantly enhance their commercial potential, also considering energy consumption and costs in order to conclusively compare and validate emerging methods against conventional ones.

7. Stability challenges and preservation strategies for industrial applications

The stability of bioactive compounds is susceptible to various factors processing conditions, and storage.¹⁸⁶ The degradation of these substances can be caused by variables like pH, temperature, light exposure, oxygen, and enzymatic activity. The composition of the food matrix and the structural characteristics of the compounds also play a significant role, as some, like proanthocyanins, are more stable during storage than anthocyanins.¹⁸⁷ Environmental factors during storage, such as humidity, light, and oxygen, are critical points for the quality of fruit-based products, contributing to the degradation of compounds.¹⁸⁸ For example, phenolic acids (such as caffeic, chlorogenic, and gallic acids) break down irreversibly in alkaline environments,¹⁰⁹ and substances such as trans-resveratrol break down more quickly in light and heat.¹¹¹ Browning and antioxidant loss in juices and pulps are also caused by enzymatic oxidation, which is mediated by polyphenol oxidase.¹¹¹ The industrial utilization of bioactive compounds from Cerrado fruits faces significant challenges due to their susceptibility to degradation during processing and storage. The stability of polyphenols, anthocyanins, and other bioactive molecules can be compromised by factors such as pH, temperature, light, oxygen, and enzymatic activity, ultimately diminishing their functional properties.

The combination of emerging extraction technologies with encapsulation techniques has emerged as a promising preservation strategy. Extraction methods such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), and supercritical fluid extraction (SFE) offer advantages like improved recovery, reduced thermal degradation, and minimized oxidation. When combined with encapsulation techniques, such as protein- or polysaccharide-based carriers for microencapsulation and nanoencapsulation, these technologies allow sensitive bioactive compounds to be stabilized by shielding them from processing-related and environmental stresses.^189,190

Although the literature on the integration of these two Technologies – particularly focused on bioactives from Cerrado fruits – remains limited, recent studies have started to shed light on their synergistic potential. In a notable example¹⁵⁸ employed ultrasound-assisted extraction followed by spray drying to microencapsulate extracts from ciriguela (Spondias purpurea) peel. This combination resulted in superior encapsulation efficiency (98.83%) and high total phenolic content (476.82 mg_GAE g⁻¹), particularly in the spray-dried samples, which exhibited spherical morphology and a rich profile of bioactives such as rutin, epicatechin gallate, and quercetin. Simulated gastrointestinal digestion confirmed the protective effects of encapsulation, with rutin emerging as the dominant compound post-digestion. After 90 days of storage at 7 °C, the microcapsules also retained increased phenolic stability, using the efficacy of this combined approach in creating stable, bioactive-rich powders appropriate for use in food, medicine, and cosmetics.

Similarly, Rezende et al.¹⁹¹ demonstrated the efficiency of ultrasound-assisted extraction combined with spray and freeze drying in the valorization of acerola (Malpighia emarginata DC) pulp and residue. The study reported favorable physicochemical properties, such as low hygroscopicity and high solubility, especially in spray-dried powders that retained higher levels of phenolic compounds, flavonoids, and antioxidant activity, using gum arabic and maltodextrin as encapsulating agents. Because spray drying better retains bioactives and antioxidant potential, it proved more effective overall, even though freeze-dried samples had slightly higher microencapsulation efficiency for some compounds.

These studies collectively highlight the untapped but exciting possibilities of combining emerging technologies with encapsulation techniques to stabilize and deliver bioactive compounds from Cerrado fruits. This approach enhances compound stability throughout the entire production chain, from extraction to final use, thereby promoting the development of sustainable and functional food products and increasing the economic and technological value of indigenous Brazilian biodiversity.

8. Conclusion

Cerrado fruits such as buriti, cagaita, pequi, and baru are rich in bioactive compounds and possess significant potential for functional food and nutraceutical applications. However, their valorization is limited by gaps in phytochemical characterization, optimization of sustainable extraction methodologies, and understanding of bioactive stability during processing and storage. Research on the comparative performance of emerging extraction technologies, such as supercritical fluid extraction (SFE), ultrasound-assisted extraction (UAE), and enzyme-assisted extraction (EAE), for Cerrado matrices remains scarce, as does the exploration of underutilized methods like pulsed electric fields (PEF) and microwave-assisted extraction (MAE). These gaps hinder the development of scalable, environmentally friendly processes that preserve thermolabile compounds and maximize yields. Unlocking this potential will require not only technological innovation but also a deeper integration of Cerrado biodiversity into national and international research agendas.

Future efforts should focus on mapping the chemical diversity of priority Cerrado species, tailoring extraction parameters to specific matrices, and integrating advanced stabilization strategies such as encapsulation to enhance bioavailability and functionality. Scaling up these processes, supported by techno-economic and environmental assessments, will be critical to bridging laboratory findings with industrial application. Strategic collaborations among researchers, industry stakeholders, and local communities will ensure equitable benefit-sharing and promote biodiversity conservation, enabling Cerrado fruits to become high-value, sustainably sourced ingredients that contribute to both regional development and global innovation in food and health products. By aligning these initiatives with sustainable development goals, the field can foster resilient value chains that benefit both ecosystems and society.

Author contributions

All authors contributed to the study conception and design. Blenda de Souza Costa: writing-original draft, visualization, writing-review & editing. Philippe Defaveri Bieler: writing-original draft, writing-review & editing. Sepehrdad Dehghani: writing-original draft. Daiana Wischral: writing-original draft, writing-review & editing. Ramila Cristiane Rodrigues: writing-original draft, writing-review & editing. Evandro Martins: writing-review & editing, conceptualization, supervision. Sueli Rodrigues: conceptualization, writing-review & editing supervision. Paulo Cesar Stringheta: writing-review & editing supervision, funding acquisition. Pedro Henrique Campelo: writing-review & editing, conceptualization, supervision, visualization.

Conflicts of interest

The authors declare no potential conflict of interest.

Data availability

No primary research results, software or code have been included and no new data were generated or analysed as part of this review.

Acknowledgements

This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – Finance Code 001, Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) for scholarships and Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG) for financial support (APQ-03368-24 and APQ-05316-23).

Notes and references

1. E. Moliboga, E. Sukhostav, O. Kozlova and A. Zinich, Functional Food Market Analysis: Russian and International Aspects, Food Process.: Tech. Technol., 2022, 52(4), 775–786.
2. D. Martirosyan, J. Von Brugger and S. Bialow, Functional food science: Differences and similarities with food science, Functional Foods in Health and Disease, 2021, 11(9), 408.
3. M. T. Baker, P. Lu, J. A. Parrella and H. R. Leggette, Consumer Acceptance toward Functional Foods: A Scoping Review, International Journal of Environmental Research and Public Health, 2022, 19(3), 1217.
4. Brasil, Ministério da Saúde. Agência Nacional de Vigilância Sanitária, Diretrizes básicas para análise e comprovação de propriedades funcionais e ou de saúde alegadas em rotulagem de alimentos, Resolução no 18, de 30 de abril de 1999 Apr 19, 1999.
5. C. S. Birch and G. A. Bonwick, Ensuring the future of functional foods, Int. J. Environ. Res. Public Health, 2019, 54(5), 1467–1485.
6. N. Litwin, J. Clifford and S. Johnson, Colorado State University Extension, 2018 [cited 2024 Nov 3], Functional Foods for Health, Available from: https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/functional-foods-for-health-9-391/.
7. J. Szwacka-Mokrzycka and M. Kociszewski, Directions Of Functional Food Market Development In Light Of New Consumer Trends, Acta Scientiarum Polonorum. Oeconomia, 2019, 18(4), 103–111.
8. H. S. Arruda and G. M. Pastore, Araticum (Annona crassiflora Mart.) as a source of nutrients and bioactive compounds for food and non-food purposes: A comprehensive review, Food Res. Int., 2019, 123, 450–480.
9. N. L. Barboza, J. M. D. A. Cruz, R. F. Corrêa, C. V. Lamarão, A. R. Lima and N. M. Inada, et al., Buriti (Mauritia flexuosa L. f.): An Amazonian fruit with potential health benefits, Food Res. Int., 2022, 159, 111654.
10. J. O. F. Melo, B. Conchinhas, A. E. B. Leitão, A. L. C. C. Ramos, I. M. N. D. Sousa and R. M. D. S. B. Ferreira, et al., Phenolic Compounds Characterization of Caryocar brasiliense Peel with Potential Antioxidant Activity, Plants, 2024, 13(15), 2016.
11. D. V. Thomaz, L. F. Peixoto, T. S. De Oliveira, J. O. Fajemiroye, H. F. Da Silva Neri and C. H. Xavier, et al., Antioxidant and Neuroprotective Properties of Eugenia dysenterica Leaves, Oxidative Medicine and Cellular Longevity, 2018, 2018(1), 3250908.
12. L. R. B. Land, F. M. Borges, D. O. Borges and G. B. Pascoal, Composição Centesimal, Compostos Bioativos E Parâmetros Físico-Químicos Da Mama-Cadela (Brosimum Gaudichaudii Tréc) Proveniente Do Cerrado Mineiro, Demetra, 2017, 12(2), 509–518.
13. C. M. Bemfeito, J. D. D. S. Carneiro, E. E. N. Carvalho, P. C. Coli, R. C. Pereira and E. V. D. B. Vilas Boas, Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours, J. Food Sci. Technol., 2020, 57(10), 3920–3925.
14. E. Bailão, I. Devilla, E. Da Conceição and L. Borges, Bioactive Compounds Found in Brazilian Cerrado Fruits, Int. J. Mol. Sci., 2015, 16(10), 23760–23783.
15. D. Paula, A. Da Capela, A. F. Martins, N. Costa and C. Lelis, Biological activities of pequi (Caryocar brasiliense Camb.) pulp oil, in Multiple Biological Activities of Unconventional Seed Oils, Elsevier, 2022, pp. 257–267, https://linkinghub.elsevier.com/retrieve/pii/B9780128241356000155.
16. R. Vona, L. Pallotta, M. Cappelletti, C. Severi and P. Matarrese, The Impact of Oxidative Stress in Human Pathology: Focus on Gastrointestinal Disorders, Antioxidants, 2021, 10(2), 201.
17. R. Gyawali and S. A. Ibrahim, Natural products as antimicrobial agents, Food Control, 2014, 46, 412–429.
18. D. B. Belitibo, A. Meressa, T. Negassa, A. Abebe, S. Degu and M. Endale, et al., In vitro antimicrobial and cytotoxic evaluation of leaf, root, and stem extracts of Solanum dasyphyllum and root and stem extracts of Dovyalis abyssinica, Front. Pharmacol, 2025, 16, 1529854.
19. P. Huang, D. X. Hou, Q. Wang, H. Chen, Z. Ding and S. Qin, et al., Editorial: Dietary bioactive compounds on chronic diseases chemoprevention: from molecular mechanism to clinical application and beyond, Front. Immunol., 2024, 15, 1453272.
20. R. H. Liu, Dietary Bioactive Compounds and Their Health Implications, J. Food Sci., 2013, 78(s1) DOI:10.1111/1750-3841.12101.
21. Z. F. Ma, C. Fu and Y. Y. Lee, The Modulatory Role of Bioactive Compounds in Functional Foods on Inflammation and Metabolic Pathways in Chronic Diseases, Foods, 2025, 14(5), 821.
22. S. Mondal, N. P. P. Soumya, S. Mini and S. K. Sivan, Bioactive compounds in functional food and their role as therapeutics, Bioact. Compd. Health Dis., 2021, 4(3), 24.
23. V. Sorrenti, I. Burò, V. Consoli and L. Vanella, Recent Advances in Health Benefits of Bioactive Compounds from Food Wastes and By-Products: Biochemical Aspects, Int. J. Mol. Sci., 2023, 24(3), 2019.
24. A. J. Teodoro, Bioactive Compounds of Food: Their Role in the Prevention and Treatment of Diseases, Oxid. Med. Cell. Longevity, 2019, 1–4.
25. A. R. Al-Hilphy, A. M. Al-Musafer and M. Gavahian, Pilot-scale ohmic heating-assisted extraction of wheat bran bioactive compounds: Effects of the extract on corn oil stability, Food Res. Int., 2020, 137, 109649.
26. S. B. Bagade and M. Patil, Recent Advances in Microwave Assisted Extraction of Bioactive Compounds from Complex Herbal Samples: A Review, Crit. Rev. Anal. Chem., 2021, 51(2), 138–149.
27. F. Herzyk, D. Piłakowska-Pietras and M. Korzeniowska, Supercritical Extraction Techniques for Obtaining Biologically Active Substances from a Variety of Plant Byproducts, Foods, 2024, 13(11), 1713.
28. I. M. Yusoff, Z. Mat Taher, Z. Rahmat and L. S. Chua, A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins, Food Res. Int., 2022, 157, 111268.
29. F. Chemat, M. Abert Vian, A. S. Fabiano-Tixier, M. Nutrizio, A. Režek Jambrak and P. E. S. Munekata, et al., A review of sustainable and intensified techniques for extraction of food and natural products, Green Chem., 2020, 22(8), 2325–2353.
30. WWF – World Wildlife Fund, Cerrado: one of the world's most biodiverse savannas, Available from: https://www.worldwildlife.org/places/cerrado.
31. J. M. Cardoso Da Silva and J. M. Bates, Biogeographic Patterns and Conservation in the South American Cerrado: A Tropical Savanna Hotspot, BioScience, 2002, 52(3), 225.
32. M. Haridasan, Nutritional adaptations of native plants of the cerrado biome in acid soils, Braz. J. Plant Physiol., 2008, 20(3), 183–195.
33. H. S. Arruda, M. V. L. Araújo and M. R. Marostica Junior, Underexploited Brazilian Cerrado fruits as sources of phenolic compounds for diseases management: A review, Food Chem.:Mol. Sci., 2022, 5, 100148.
34. M. F. Simon and T. Pennington, Evidence for Adaptation to Fire Regimes in the Tropical Savannas of the Brazilian Cerrado, Int. J. Plant Sci., 2012, 173(6), 711–723.
35. G. Durigan and J. A. Ratter, The need for a consistent fire policy for Cerrado conservation, J. Appl. Ecol., 2016, 53(1), 11–15.
36. L. Zirondi H, M. K. J. Ooi and A. Fidelis, Fire-triggered flowering is the dominant post-fire strategy in a tropical savanna, J. Veg. Sci., 2021, 32(2), e12995.
37. A. F. Reis and M. Schmiele, Características e potencialidades dos frutos do Cerrado na indústria de alimentos, Braz. J. Food Technol., 2019, 22, e2017150.
38. Fruits of the Brazilian Cerrado: Composition and Functional Benefits, ed. De Lima F. F., Lescano C. H. and Pires De Oliveira I., Springer International Publishing, Cham, 2021,  DOI:10.1007/978-3-030-62949-6.
39. L. C. A. Gomes, P. M. D. Medeiros and A. P. D. N. Prata, Patterns of use of wild food plants by Brazilian local communities: systematic review and meta-analysis, J. Ethnobiol. Ethnomed., 2023, 19(1), 47.
40. B. C. B. D. Freitas, D. Censon, G. F. Leal, R. R. D. Silva, A. F. D. Almeida and C. C. A. D. A. Santos, et al., Fruits of the Brazilian Cerrado are a potential alternative for food tourism and regional development, Braz. J. Food Technol., 2024, 27, e2023117.
41. A. C. Bauer, K. S. Santos and T. G. dos Santos, Catálogo de produtos da sociobiodiversidade do Cerrado, 2022, vol. 72.
42. L. I. D. S. SILVA. LEI No 15.089, DE 7 DE JANEIRO DE 2025, 05152025010800012. Sect. 1, Lei no15.089 Jan 7, 2025, p. 12. Available from: https://pesquisa.in.gov.br/imprensa/jsp/visualiza/index.jsp?data=08/01/2025%26jornal=515%26pagina=12%26totalArquivos=86.
43. B. C. B. D. Freitas, D. Censon, G. F. Leal, R. R. D. Silva, A. F. D. Almeida and C. C. A. D. A. Santos, et al., Fruits of the Brazilian Cerrado are a potential alternative for food tourism and regional development, Braz. J. Food Technol., 2024, 27, e2023117.
44. L. C. L. Pinto, I. P. S. Rodrigues and M. A. Drumond, Population Structure and Fruit Productivity Analyses in Support of the Use of Caryocar brasiliense, Floresta e Ambiente, 2019, 26(2), e20170995.
45. The Nature Conservancy, Sustainable agriculture in Brazil: The role of Cerrado in achieving climate and development goals, 2023, Available from: https://www.nature.org/media/brasil/sustainable-agriculture-brazil.pdf.
46. World Eonomic Forum, A sustainable transition for Brazil's Cerrado: The business case for action, 2024. Available from: https://www3.weforum.org/docs/WEF_Sustainable_Transition_Cerrado_2024.pdf.
47. A. de Albuquerque, J. Assunção, P. Castro, N. H. El Rashidy and G. de Miranda, Smallholders in the Caatinga and the Cerrado: A Baseline Analysis for a Rural Just Transition in Brazil, Rio de Janeiro: limate Polic Iniative, 2023 Feb, Available from: https://www.climatepolicyinitiative.org/publication/smallholders-in-the-caatinga-and-the-cerrado-a-baseline-analysis-for-a-rural-just-transition-in-brazil/.
48. A. C. M. A. Araújo, E. G. T. Menezes, A. W. C. Terra, B. O. Dias, É. R. D. Oliveira and F. Queiroz, Bioactive compounds and chemical composition of Brazilian Cerrado fruits' wastes: pequi almonds, murici, and sweet passionfruit seeds, Food Sci. Technol., 2018, 38(suppl 1), 203–214.
49. M. C. De Oliveira, P. N. Curi, R. Pio, D. D. H. Farias, M. R. Rigote and M. C. E. V. Schiassi, et al., Physicochemical characterization, bioactive compounds and correlations in native fruits of western Mato Grosso do Sul, Br. Food J., 2020, 122(3), 841–851.
50. D. C. Fernandes, J. B. Freitas, L. P. Czeder and M. M. V. Naves, Nutritional composition and protein value of the baru (Dipteryx alata Vog.) almond from the Brazilian Savanna: Nutritional quality of the baru almond from the Brazilian Savanna, J. Sci. Food Agric., 2010, 90(10), 1650–1655.
51. J. M. D. Santos, J. A. T. Borges, S. M. D. Santos, R. M. M. F. Silva, V. D. K. Trichez and A. S. N. Formagio, Baru (Dipteryx alata): a comprehensive review of its nutritional value, functional foods, chemical composition, ethnopharmacology, pharmacological activities and benefits for human health, Braz. J. Microbiol., 2024, 84, e278932.
52. N. R. R. D. Nascimento-Silva, A. M. Alves-Santos, C. M. A. D. Oliveira, A. P. Terezan, A. P. G. D. Silva and M. M. V. Naves, Energy and lipid contents, and polyphenols composition of pequi pulp according to the fruit native area, Cienc. Rural, 2023, 53(6), e20220063.
53. H. Gomes, C. F. Lima, M. G. Mendes, A. M. Bonetti, C. R. Furstenau and M. V. Faria, et al., Chemical composition and nutritional of pequi fruits (Caryocar brasiliense Camb) with and without thorns at the endocarp, Int. J. Food Sci. Nutr., 2019, 48–55.
54. A. M. Alves-Santos, M. M. D. A. Silva, C. A. P. Rodrigues, T. M. R. D. Albuquerque, E. L. D. Souza and M. M. V. Naves, Prebiotic Activity of Pequi ( Caryocar brasiliense Camb.) Shell on Lactobacillus and Bifidobacterium Strains: A Medicinal Food Ingredient, J. Med. Food, 2024, 27(2), 145–153.
55. L. D. M. Cardoso, H. S. D. Martino, A. V. B. Moreira, S. M. R. Ribeiro and H. M. Pinheiro-Sant’Ana, Cagaita (Eugenia dysenterica DC.) of the Cerrado of Minas Gerais, Brazil: Physical and chemical characterization, carotenoids and vitamins, Food Res. Int., 2011, 44(7), 2151–2154.
56. C. M. Donado-Pestana, T. Belchior and M. I. Genovese, Phenolic compounds from cagaita (Eugenia dysenterica DC.) fruit prevent body weight and fat mass gain induced by a high-fat, high-sucrose diet, Food Res. Int., 2015, 77, 177–185.
57. T. B. Lima, O. N. Silva, L. P. Silva, T. L. Rocha, M. F. Grossi-de-Sá and O. L. Franco, et al., In Vivo Effects of Cagaita ( Eugenia dysenterica , DC.) Leaf Extracts on Diarrhea Treatment, J. Evidence-Based Complementary Altern. Med., 2011, 2011(1), 309390.
58. D. B. Rodriguez-Amaya, Natural food pigments and colorants, Curr. Opin. Food Sci., 2016, 7, 20–26.
59. A. C. D. Oliveira, I. B. Valentim, M. O. F. Goulart, C. A. Silva, E. J. H. Bechara and M. T. S. Trevisan, Fontes vegetais naturais de antioxidantes, Quim. Nova, 2009, 32(3), 689–702.
60. G. Marcelino, P. Hiane, A. Pott, W. De Oliveira Filiú, A. Caires and F. Michels, et al., Characterization of Buriti (Mauritia flexuosa) Pulp Oil and the Effect of Its Supplementation in an in vivo Experimental Model, Nutrients, 2022, 14(12), 2547.
61. M. P. Gilmore, B. A. Endress and C. M. Horn, The socio-cultural importance of Mauritia flexuosa palm swamps (aguajales) and implications for multi-use management in two Maijuna communities of the Peruvian Amazon, J. Ethnobiol. Ethnomed., 2013, 9(1), 29.
62. The State of the World's Forests 2020, FAO and UNEP, 2020, Available from: http://www.fao.org/documents/card/en/c/ca8642en.
63. Brasil, Política Nacional de Resíduis Sólidos, Lei no 12.305, de 2 de agosto de 2010. o 00012010080300003. Sect. 1, Lei no 12.305, de 2 de agosto de 2010, 2010.
64. N. R. R. D. Nascimento-Silva and M. M. V. Naves, Potential of Whole Pequi ( Caryocar spp.) Fruit—Pulp, Almond, Oil, and Shell—as a Medicinal Food, J. Med. Food, 2019, 22(9), 952–962.
65. I. C. V. Da Silva Martins, K. C. Massironi, I. C. S. Lopes, E. O. Da Silva, B. De Matos Macchi and D. Mafra, et al., On the Path to a Sustainable Diet: Native Brazilian Fruits of the Caryocar spp. (Pequi and Piquiá) and Potential Health Benefits in Chronic Kidney Disease, Plant Foods Hum. Nutr., 2025, 80(2), 112.
66. K. M. D. S. Braga, V. D. S. Cruz, E. Arnhold and E. G. D. Araújo, Recycled Pequi (Caryocar brasiliense, Camb.) Shell Ethanolic Extract Induces Apoptosis in Canine Osteosarcoma Cells, Ciência Animal Brasileira, 2022, 23, e71198.
67. N. R. R. Do Nascimento Silva, R. B. M. Cavalcante and F. A. Da Silva, Nutritional properties of Buriti (Mauritia flexuosa) and health benefits, J. Food Compos. Anal., 2023, 117, 105092.
68. W. Carlos De Sousa, R. Alves Morais and A. Damian Giraldo Zuniga, Buriti (Mauritia flexuosa) shell flour: Nutritional composition, chemical profile, and antioxidant potential as a strategy for valuing waste from native Brazilian fruits, Food Res. Int., 2024, 190, 114578.
69. L. F. Santana, S. Sasso, D. F. S. Aquino, K. De Cássia Freitas, R. De Cássia Avellaneda Guimarães and A. Pott, et al., Nutraceutic Potential of Bioactive Compounds of Eugenia dysenterica DC in Metabolic Alterations, Molecules, 2022, 27(8), 2477.
70. F. Silva J, A. Da Silva L, S. Alves E, T. Guedes C, M. De Souza P and S. Dos Santos S, et al., Nutritional and Industrial Potential of Fatty Acids from Cagaita (Eugenia dysenterica DC) and Mamacadela (Brosimum gaudichaudii Trécul) in the Brazilian Cerrado, J. Braz. Chem. Soc., 2025, e-20250046.
71. L. D. L. D. O. Pineli, M. V. De Carvalho, L. A. De Aguiar, G. T. De Oliveira, S. M. C. Celestino and R. B. A. Botelho, et al., Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies, LWT–Food Sci. Technol., 2015, 60(1), 50–55.
72. M. R. Moreira, K. A. Caetano, C. C. Ming, A. P. B. Ribeiro and C. D. Capitani, Handmade savory crackers made with baru cake and oil (Dipteryx alata Vog), Food Sci. Technol., 2022, 42, e18222.
73. A. C. F. Araújo, J. C. Rocha, A. F. Paraiso, A. V. M. Ferreira, S. H. S. Santos and L. D. Pinho, Consumption of baru nuts (Dipteryx alata) in the treatment of obese mice, Cienc. Rural, 2017, 47(2), e20151337.
74. E. Bailão, I. Devilla, E. Da Conceição and L. Borges, Bioactive Compounds Found in Brazilian Cerrado Fruits, Int. J. Mol. Sci., 2015, 16(10), 23760–23783.
75. R. A. Morais, G. L. Teixeira, S. R. S. Ferreira, A. Cifuentes and J. M. Block, Nutritional Composition and Bioactive Compounds of Native Brazilian Fruits of the Arecaceae Family and Its Potential Applications for Health Promotion, Nutrients, 2022, 14(19), 4009.
76. P. R. S. Borges, M. Edelenbos, E. Larsen, T. Hernandes, E. E. Nunes and E. V. De Barros Vilas Boas, et al., The bioactive constituents and antioxidant activities of ten selected Brazilian Cerrado fruits, Food Chem.:X, 2022, 14, 100268.
77. L. D. A. P. Rodrigues, D. D. G. Nunes, K. V. S. Hodel, J. D. Viana, E. P. Silva and M. B. P. Soares, Exotic fruits patents trends: An overview based on technological prospection with a focus on Amazonian, Heliyon, 2023, 9(12), e22060.
78. G. M. Khoo, M. R. Clausen, B. H. Pedersen and E. Larsen, Bioactivity and total phenolic content of 34 sour cherry cultivars, J. Food Compos. Anal., 2011, 24(6), 772–776.
79. A. Aniceto, J. Montenegro, R. D. S. Cadena and A. J. Teodoro, Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages, Molecules, 2021, 26(2), 332.
80. V. M. L. Naves, M. H. Dos Santos, I. S. Ribeiro, C. A. Da Silva, N. C. Silva and M. A. Da Silva, et al., Antimicrobial and antioxidant activity of Garcinia brasiliensis extracts, S. Afr. J. Bot., 2019, 124, 244–250.
81. N. M. P. Araujo, H. S. Arruda, D. R. P. Marques, W. Q. De Oliveira, G. A. Pereira and G. M. Pastore, Functional and nutritional properties of selected Amazon fruits: A review, Food Res. Int., 2021, 147, 110520.
82. I. A. Neri-Numa, L. B. Carvalho-Silva, J. P. Morales, L. G. Malta, M. T. Muramoto and J. E. M. Ferreira, et al., Evaluation of the antioxidant, antiproliferative and antimutagenic potential of araçá-boi fruit (Eugenia stipitata Mc Vaugh — Myrtaceae) of the Brazilian Amazon Forest, Food Res. Int., 2013, 50(1), 70–76.
83. M. D. S. M. Rufino, R. E. Alves, E. S. De Brito, J. Pérez-Jiménez, F. Saura-Calixto and J. Mancini-Filho, Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil, Food Chem., 2010, 121(4), 996–1002.
84. W. C. de Sousa, R. Alves Morais and G. Z. A. Damian, Buriti (Mauritia flexuosa) shell flour: Nutritional composition, chemical profile, and antioxidant potential as a strategy for valuing waste from native Brazilian fruits, Food Res. Int., 2024, 190, 114578.
85. P. F. Barbosa, T. J. F. L. Guedes, M. Rajan, J. P. Nogueira, J. K. S. Andrade and N. Narain, Extraction of Bioactive Compounds and Potential Antioxidant Activity of Peel, Pulp, and Seeds of Seriguela (Spondias purpurea L.) Fruit at Different Maturation Stages, Appl. Fruit Sci., 2025, 67(4), 183.
86. S. Allaqaband, A. H. Dar, U. Patel, N. Kumar, G. A. Nayik and S. A. Khan, et al., Utilization of Fruit Seed-Based Bioactive Compounds for Formulating the Nutraceuticals and Functional Food: A Review, Front. Nutr., 2022, 9, 902554.
87. R. C. Reis, E. D. S. Viana, J. L. De Jesus, L. F. Lima, T. T. D. Neves and E. A. D. Conceição, Compostos bioativos e atividade antioxidante de variedades melhoradas de mamão, Cienc. Rural, 2015, 45(11), 2076–2081.
88. L. Pollini, L. Cossignani, C. Juan and J. Mañes, Extraction of Phenolic Compounds from Fresh Apple Pomace by Different Non-Conventional Techniques, Molecules, 2021, 26(14), 4272.
89. M. M. G. Karasawa and C. Mohan, Fruits as Prospective Reserves of bioactive Compounds: A Review, Nat. Prod. Bioprospect., 2018, 8(5), 335–346.
90. A. Walia, A. K. Gupta and V. Sharma, Role of Bioactive Compounds in Human Health, 2019.
91. A. Patra, S. Abdullah and R. C. Pradhan, Review on the extraction of bioactive compounds and characterization of fruit industry by-products, Bioresour. Bioprocess., 2022, 9(1), 14.
92. A. Septembre-Malaterre, G. Stanislas, E. Douraguia and M. P. Gonthier, Evaluation of nutritional and antioxidant properties of the tropical fruits banana, litchi, mango, papaya, passion fruit and pineapple cultivated in Réunion French Island, Food Chem., 2016, 212, 225–233.
93. E. H. Nabeshima, P. E. D. R. Tavares, A. L. D. S. C. Lemos and S. C. S. R. D. Moura, Emerging ingredients for clean label products and food safety, Braz. J. Food Technol., 2024, 27, e2023160.
94. R. K. Saini, M. I. Khan, X. Shang, V. Kumar, V. Kumari and A. Kesarwani, et al., Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins—A Review, Foods, 2024, 13(8), 1227.
95. M. M. Beya, M. E. Netzel, Y. Sultanbawa, H. Smyth and L. C. Hoffman, Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review, Antioxidants, 2021, 10(2), 263.
96. D. Bursac Kovacevic, F. J. Barba, J. M. Lorenzo, G. Rocchetti, L. Lucini and P. Putnik, Innovative technologies for fruit extracts: Value-added opportunities in the meat industry, IOP Conf. Ser.: Earth Environ. Sci., 2019, 333(1), 012017.
97. K. Y. Min, H. J. Kim, K. A. Lee, K. T. Kim and H. D. Paik, Antimicrobial activity of acid-hydrolyzed Citrus unshiu peel extract in milk, J. Dairy Sci., 2014, 97(4), 1955–1960.
98. R. Kumar Gupta, E. Ae Ali, F. Abd El Gawad, V. Mecheal Daood, H. Sabry and S. Karunanithi, et al., Valorization of fruits and vegetables waste byproducts for development of sustainable food packaging applications, Waste Manag. Bull., 2024, 2(4), 21–40.
99. E. Teshome, T. A. Teka, R. Nandasiri, J. R. Rout, D. V. Harouna and T. Astatkie, et al., Fruit By-Products and Their Industrial Applications for Nutritional Benefits and Health Promotion: A Comprehensive Review, Sustainability, 2023, 15(10), 7840.
100. N. Nirmal, A. Khanashyam, A. Mundanat, K. Shah, K. Babu and P. Thorakkattu, et al., Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry, Foods, 2023, 12(3), 556.
101. T. R. J. Santos and L. C. L. D. A. Santana, Conventional and emerging techniques for extraction of bioactive compounds from fruit waste, Braz. J. Food Technol., 2022, 25, e2021130.
102. A. K. Jha and N. Sit, Extraction of bioactive compounds from plant materials using combination of various novel methods: A review, Trends Food Sci. Technol., 2022, 119, 579–591.
103. O. Awodele, I. A. Oreagba, S. Odoma, J. A. Teixeira Da Silva and V. O. Osunkalu, Toxicological evaluation of the aqueous leaf extract of Moringa oleifera Lam. (Moringaceae), J. Ethnopharmacol., 2012, 139(2), 330–336.
104. S. S. Handa, S. P. S. Khanuja, G. Longo and D. D. Rakesh, Extraction Technologies for Medicinal and Aromatic Plants, 2008.
105. M. Selvamuthukumaran and J. Shi, Recent advances in extraction of antioxidants from plant by-products processing industries, Food Qual. Saf., 2017, 1(1), 61–81.
106. Q. W. Zhang, L. G. Lin and W. C. Ye, Techniques for extraction and isolation of natural products: a comprehensive review, Chin. Med., 2018, 13(1), 20.
107. N. Mirabella, V. Castellani and S. Sala, Current options for the valorization of food manufacturing waste: a review, J. Cleaner Prod., 2014, 65, 28–41.
108. Z. Zhang, C. Qiu, X. Li, D. J. McClements, A. Jiao and J. Wang, et al., Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols, Trends Food Sci. Technol., 2021, 116, 492–500.
109. M. Friedman and H. S. Jürgens, Effect of pH on the Stability of Plant Phenolic Compounds, J. Agric. Food Chem., 2000, 48(6), 2101–2110.
110. S. Ferreyra, R. Bottini and A. Fontana, Temperature and light conditions affect stability of phenolic compounds of stored grape cane extracts, Food Chem., 2023, 405, 134718.
111. J. Shi, H. Nawaz, J. Pohorly, G. Mittal, Y. Kakuda and Y. Jiang, Extraction of Polyphenolics from Plant Material for Functional Foods—Engineering and Technology, Food Rev. Int., 2005, 21(1), 139–166.
112. Q. W. Zhang, L. G. Lin and W. C. Ye, Techniques for extraction and isolation of natural products: a comprehensive review, Chin. Med., 2018, 13(1), 20.
113. R. P. F. F. Da Silva, T. A. P. Rocha-Santos and A. C. Duarte, Supercritical fluid extraction of bioactive compounds, TrAC, Trends Anal. Chem., 2016, 76, 40–51.
114. R. Favareto, M. B. Teixeira, F. A. L. Soares, C. M. Belisário, J. F. Cabral and E. A. D. Silva, et al., Extraction Of Bioactive Compounds Of Leaves Of Duguetia Furfuracea (Annonaceae) Using Green And Organic Solvents, Braz. J. Chem. Eng., 2019, 36(1), 549–556.
115. F. C. S. Pires, J. C. D. Oliveira, E. G. O. Menezes, A. P. D. S. E. Silva, M. C. R. Ferreira and L. M. M. Siqueira, et al., Bioactive Compounds and Evaluation of Antioxidant, Cytotoxic and Cytoprotective Effects of Murici Pulp Extracts (Byrsonima crassifolia) Obtained by Supercritical Extraction in HepG2 Cells Treated with H2O2, Foods, 2021, 10(4), 737.
116. A. L. A. Ferreira, B. R. Da Silva Monteiro Wanderley, I. C. Da Silva Haas, F. C. Biluca, A. C. De Oliveira Costa and R. B. Hoff, et al., Low-alcohol wine made from uvaia (Eugenia pyriformis Cambess): Influence of ultrasound-assisted enzymatic pre-treatment on its bioactive properties, Microchem. J., 2024, 198, 110177.
117. I. F. Moreno, R. Grimaldi, M. M. Strieder, M. A. Rostagno, P. T. D. Souza and E. A. C. Batista, et al., Sequential supercritical fluid and pressurized liquid extraction of pequi (Caryocar brasiliense Camb.) almonds, Sustainable Chem. Pharm., 2025, 43, 101902.
118. A. Carreira-Casais, P. Otero, P. Garcia-Perez, P. Garcia-Oliveira, A. G. Pereira and M. Carpena, et al., Benefits and Drawbacks of Ultrasound-Assisted Extraction for the Recovery of Bioactive Compounds from Marine Algae, Int. J. Environ. Res. Public Health, 2021, 18(17), 9153.
119. K. Kumar, S. Srivastav and V. S. Sharanagat, Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review, Ultrason. Sonochem., 2021, 70, 105325.
120. A. C. Andrade, F. T. Borsoi, A. S. M. C. Saliba, S. M. De Alencar, G. M. Pastore and H. S. Arruda, Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds and Antioxidant Activity from Araticum Peel Using Response Surface Methodology, Plants, 2024, 13(18), 2560.
121. D. S. N. Silva, M. D. S. Silva, T. L. S. Coelho, C. Dantas, C. A. Lopes Júnior and N. M. Caldas, et al., Combining high intensity ultrasound and experimental design to improve carotenoid extraction efficiency from Buriti (Mauritia flexuosa), Ultrason. Sonochem., 2022, 88, 106076.
122. F. G. Barbosa, G. F. Silva, V. L. P. D. Oliveira, L. A. C. Kubijan, L. G. Costa and A. M. D. Melo, et al., Bioinputs from Eugenia dysenterica DC. (Myrtaceae): Optimization of Ultrasound-Assisted Extraction and Assessment of Antioxidant, Antimicrobial, and Antibiofilm Activities, Molecules, 2025, 30(5), 1115.
123. L. Wang and C. L. Weller, Recent advances in extraction of nutraceuticals from plants, Trends Food Sci. Technol., 2006, 17(6), 300–312.
124. L. Shen, S. Pang, M. Zhong, Y. Sun, A. Qayum and Y. Liu, et al., A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies, Ultrason. Sonochem., 2023, 101, 106646.
125. R. Ciriminna, D. Carnaroglio, R. Delisi, S. Arvati, A. Tamburino and M. Pagliaro, Industrial Feasibility of Natural Products Extraction with Microwave Technology, ChemistrySelect, 2016, 1(3), 549–555.
126. F. Garavand, S. Rahaee, N. Vahedikia and S. M. Jafari, Different techniques for extraction and micro/nanoencapsulation of saffron bioactive ingredients, Trends Food Sci. Technol., 2019, 89, 26–44.
127. J. P. Maran, K. Swathi, P. Jeevitha, J. Jayalakshmi and G. Ashvini, Microwave-assisted extraction of pectic polysaccharide from waste mango peel, Carbohydr. Polym., 2015, 123, 67–71.
128. A. Mena-García, A. I. Ruiz-Matute, A. C. Soria and M. L. Sanz, Green techniques for extraction of bioactive carbohydrates, TrAC, Trends Anal. Chem., 2019, 119, 115612.
129. K. A. Kumar and S. Gomez, Microwave-assisted extraction of bioactives in fruits and vegetables: a comprehensive review, J. Food Bioact., 2024, 41–49.
130. L. R. Adetunji, A. Adekunle, V. Orsat and V. Raghavan, Advances in the pectin production process using novel extraction techniques: A review, Food Hydrocolloids, 2017, 62, 239–250.
131. G. M. Vila Verde, D. A. Barros, M. Oliveira, G. Aquino, M. Santos D and J. De Paula, et al., A Green Protocol for Microwave-Assisted Extraction of Volatile Oil Terpenes from Pterodon emarginatus Vogel. (Fabaceae), Molecules, 2018, 23(3), 651.
132. R. Bocker and E. K. Silva, Pulsed electric field technology as a promising pre-treatment for enhancing orange agro-industrial waste biorefinery, RSC Adv., 2024, 14(3), 2116–2133.
133. F. J. Barba, O. Parniakov, M. Koubaa and N. Lebovka, Pulsed Electric Fields-Assisted Extraction from Exotic Fruit Residues, in Handbook of Electroporation, ed. Miklavčič D., Springer International Publishing, Cham, 2017, pp. 2763–2780,  DOI:10.1007/978-3-319-32886-7_124.
134. L. M. R. D. Silva, E. A. T. D. Figueiredo, N. M. P. S. Ricardo, I. G. P. Vieira, R. W. D. Figueiredo and I. M. Brasil, et al., Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil, Food Chem., 2014, 143, 398–404.
135. M. M. A. N. Ranjha, R. Kanwal, B. Shafique, R. N. Arshad, S. Irfan and M. Kieliszek, et al., A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents, Molecules, 2021, 26(16), 4893.
136. R. Bobinaitė, G. Pataro, N. Lamanauskas, S. Šatkauskas, P. Viškelis and G. Ferrari, Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products, J. Food Sci. Technol., 2015, 52(9), 5898–5905.
137. M. Gagneten, G. Leiva, D. Salvatori, C. Schebor and N. Olaiz, Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant, Food Bioprocess Technol., 2019, 12(7), 1102–1109.
138. S. Lomartire and A. M. M. Gonçalves, Novel Technologies for Seaweed Polysaccharides Extraction and Their Use in Food with Therapeutically Applications—A Review, Foods, 2022, 11(17), 2654.
139. L. E. N. Castro, W. G. Sganzerla, A. P. G. Silva, O. D. John, T. L. C. T. Barroso and M. A. Rostagno, et al., Sustainable extraction methods for the recovery of polyphenolic compounds from grape pomace and its biological properties: a comprehensive review, Phytochem. Rev., 2025, 24(2), 2059–2086.
140. B. S. M. D. Freitas, I. C. D. S. Haas, M. Pereira-Coelho, A. B. D. Almeida, J. D. S. O. D. Almeida and M. B. Egea, et al., Cerrado cashew (Anacardium othonianum Rizz) apple pomace: chemical characterization and optimization of enzyme-assisted extraction of phenolic compounds, Food Sci. Technol., 2023, 43, e90222.
141. R. Martins, A. Barbosa, B. Advinha, H. Sales, R. Pontes and J. Nunes, Green Extraction Techniques of Bioactive Compounds: A State-of-the-Art Review, Processes, 2023, 11(8), 2255.
142. I. Pacheco-Fernández and V. Pino, Green solvents in analytical chemistry, Curr. Opin. Green Sustainable Chem., 2019, 18, 42–50.
143. F. M. Perna, P. Vitale and V. Capriati, Deep eutectic solvents and their applications as green solvents, Curr. Opin. Green Sustainable Chem., 2020, 21, 27–33.
144. S. S. Silva, J. M. Gomes, R. L. Reis and S. C. Kundu, Green Solvents Combined with Bioactive Compounds as Delivery Systems: Present Status and Future Trends, ACS Appl. Bio Mater., 2021, 4(5), 4000–4013.
145. Y. H. Choi and R. Verpoorte, Green solvents for the extraction of bioactive compounds from natural products using ionic liquids and deep eutectic solvents, Curr. Opin. Food Sci., 2019, 26, 87–93.
146. D. C. Murador, L. M. De Souza Mesquita, N. Vannuchi, A. R. C. Braga and V. V. De Rosso, Bioavailability and biological effects of bioactive compounds extracted with natural deep eutectic solvents and ionic liquids: advantages over conventional organic solvents, Curr. Opin. Food Sci., 2019, 26, 25–34.
147. A. S. Dheyab, M. F. Abu Bakar, M. AlOmar, S. F. Sabran, A. F. Muhamad Hanafi and A. Mohamad, Deep Eutectic Solvents (DESs) as Green Extraction Media of Beneficial Bioactive Phytochemicals, Separations, 2021, 8(10), 176.
148. B. Hashemi, F. Shiri, F. Švec and L. Nováková, Green solvents and approaches recently applied for extraction of natural bioactive compounds, TrAC, Trends Anal. Chem., 2022, 157, 116732.
149. M. Hollá, V. Pilařová, F. Švec and H. Sklenářová, Green Solvents in the Extraction of Bioactive Compounds from Dried Apple Cultivars, Foods, 2023, 12(4), 893.
150. S. Sut, E. Maccari, G. Zengin, I. Ferrarese, F. Loschi and M. Faggian, et al., “Smart Extraction Chain” with Green Solvents: Extraction of Bioactive Compounds from Picea abies Bark Waste for Pharmaceutical, Nutraceutical and Cosmetic Uses, Molecules, 2022, 27(19), 6719.
151. A. Montero-Calderon, C. Cortes, A. Zulueta, A. Frigola and M. J. Esteve, Green solvents and Ultrasound-Assisted Extraction of bioactive orange (Citrus sinensis) peel compounds, Sci. Rep., 2019, 9(1), 16120.
152. B. Frasao, M. Costa, F. Silva, B. Rodrigues, J. Baltar and J. Araujo, et al., Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C, PLoS One, 2018, 13(12), e0208306.
153. J. C. F. Johner, T. Hatami and M. A. A. Meireles, Developing a supercritical fluid extraction method assisted by cold pressing for extraction of pequi (Caryocar brasiliense), J. Supercrit. Fluids, 2018, 137, 34–39.
154. D. P. Leão, B. G. Botelho, L. S. Oliveira and A. S. Franca, Potential of pequi (Caryocar brasiliense Camb.) peels as sources of highly esterified pectins obtained by microwave assisted extraction, LWT-Food Sci. Technol., 2018, 87, 575–580.
155. L. S. Mateus, J. M. Dutra, R. Favareto, E. A. Da Silva, L. Ferreira Pinto and C. Da Silva, et al., Optimization Studies and Compositional Oil Analysis of Pequi (Caryocar brasiliense Cambess) Almonds by Supercritical CO2 Extraction, Molecules, 2023, 28(3), 1030.
156. J. C. C. Santos, J. L. G. Correa, M. L. B. Furtado, L. C. De Morais, S. V. Borges and C. R. De Oliveira, et al., Influence of intensity ultrasound on rheological properties and bioactive compounds of araticum (Annona crassiflora) juice, Ultrason. Sonochem., 2024, 105, 106868.
157. N. M. P. Araujo, E. K. Silva, H. S. Arruda, D. Rodrigues De Morais, A. Angela, M. Meireles and G. A. Pereira, et al., Recovering phenolic compounds from Eugenia calycina Cambess employing high-intensity ultrasound treatments: A comparison among its leaves, fruit pulp, and seed as promising sources of bioactive compounds, Sep. Purif. Technol., 2021, 272, 118920.
158. M. E. Silva Júnior, M. V. R. L. Araújo, A. A. Santana, F. L. H. Silva and M. I. S. Maciel, Ultrasound-assisted extraction of bioactive compounds from ciriguela (Spondias purpurea L.) peel: Optimization and comparison with conventional extraction and microwave, Arabian J. Chem., 2021, 14(8), 103260.
159. T. S. Da Rocha, A. De Lima, J. D. N. Silva, G. R. Sampaio, R. A. M. Soares Freitas and R. Danielski, et al., Vitamin C and Phenolic Antioxidants of Jua (Ziziphus joazeiro M.) Pulp: A Rich Underexplored Brazilian Source of Ellagic Acid Recovered by Aqueous Ultrasound-Assisted Extraction, Molecules, 2022, 27(3), 627.
160. D. S. N. Silva, M. D. S. Silva, T. L. S. Coelho, C. Dantas, C. A. Lopes Júnior and N. M. Caldas, et al., Combining high intensity ultrasound and experimental design to improve carotenoid extraction efficiency from Buriti (Mauritia flexuosa), Ultrason. Sonochem., 2022, 88, 106076.
161. R. C. Lima, A. P. A. D. Carvalho, B. D. Da Silva, L. Torres Neto, M. R. D. S. De Figueiredo and P. H. T. Chaves, et al., Green ultrasound-assisted extraction of bioactive compounds of babassu (Attalea speciosa) mesocarp: Effects of solid-liquid ratio extraction, antioxidant capacity, and antimicrobial activity, Appl. Food Res., 2023, 3(2), 100331.
162. R. Rial, T. Merlo, P. Santos, L. F. Melo, O. De Freitas and R. A. Barbosa, et al., Fatty Acid Content and Physicalchemical Properties of Cagaite Seed Oil (Eugenia dysenterica DC) Obtained by Different Extraction Methods, J. Braz. Chem. Soc., 2023, 785–793.
163. B. R. Albuquerque, J. Pinela, C. Pereira, F. Mandim, S. Heleno and M. B. P. P. Oliveira, et al., Recovery of anthocyanins from Eugenia spp. fruit peels: a comparison between heat- and ultrasound-assisted extraction, Sustainable Food Technol., 2024, 2(1), 189–201.
164. J. D. R. Silva, H. S. Arruda, A. C. Andrade, P. Berilli, F. T. Borsoi and Y. M. Monroy, et al., Eugenia calycina and Eugenia stigmatosa as Promising Sources of Antioxidant Phenolic Compounds, Plants, 2024, 13(15), 2039.
165. D. J. R. Guerra, C. W. Silva, A. L. A. A. Nascimento, P. C. Stringheta, M. N. D. Moraes and C. M. D. Lucia, et al., Sustainable extraction of carotenoids from macauba pulp and press-cake: Use of ethyl acetate and ultrasound as optimization strategies, J. Food Sci., 2025, 90(2), e70030.
166. C. F. De Oliveira, D. Giordani, P. D. Gurak, F. Cladera-Olivera and L. D. F. Marczak, Extraction of pectin from passion fruit peel using moderate electric field and conventional heating extraction methods, Innovative Food Sci. Emerging Technol., 2015, 29, 201–208.
167. F. D. S. Oliveira, S. G. De Lima-Saraiva, A. Oliveira, S. Rabelo, L. Rolim and J. G. D. S. Almeida, Influence of the extractive method on the recovery of phenolic compounds in different parts of Hymenaea martiana hayne, Pharmacogn. Res., 2016, 8(4), 270.
168. E. Rotta, M. Da Silva, L. Maldaner and J. Visentainer, Ultrasound-Assisted Saponification Coupled with Gas Chromatography-Flame Ionization Detection for the Determination of Phytosterols from Passion Fruit Seed Oil, J. Braz. Chem. Soc., 2017, 579–586.
169. D. da S. Francischini, A. P. Lopes, M. L. Segatto, A. M. Stahl and V. G. Zuin, Development and application of green and sustainable analytical methods for flavonoid extraction from Passiflora waste, BMC Chem., 2020, 14(1), 56.
170. C. Freitas De Oliveira, D. Giordani, R. Lutckemier, P. D. Gurak, F. Cladera-Olivera and L. D. Ferreira Marczak, Extraction of pectin from passion fruit peel assisted by ultrasound, LWT–Food Sci. Technol., 2016, 71, 110–115.
171. P. dos Santos, A. C. De Aguiar, J. Viganó, J. S. Boeing, J. V. Visentainer and J. Martínez, Supercritical CO 2 extraction of cumbaru oil ( Dipteryx alata Vogel) assisted by ultrasound: Global yield, kinetics and fatty acid composition, J. Supercrit. Fluids, 2016, 107, 75–83.
172. H. J. M. Carvalho, M. T. Barcia and M. Schmiele, Underexploited fruits from the Brazilian Cerrado: Biodiversity, phenolic composition and biological activities, Food Biosci., 2025, 66, 106269.
173. S. C. Oliveira-Alves, R. S. Pereira, A. B. Pereira, A. Ferreira, E. Mecha and A. B. Silva, et al., Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect, Food Res. Int., 2020, 131, 109026.
174. D. L. Fetzer, P. N. Cruz, F. Hamerski and M. L. Corazza, Extraction of baru (Dipteryx alata vogel) seed oil using compressed solvents technology, J. Supercrit. Fluids, 2018, 137, 23–33.
175. F. G. de Souza, G. Náthia-Neves, F. F. De Araújo, F. L. Dias Audibert, J. Delafiori and I. A. Neri-Numa, et al., Evaluation of antioxidant capacity, fatty acid profile, and bioactive compounds from buritirana (Mauritiella armata Mart.) oil: A little-explored native Brazilian fruit, Food Res. Int., 2021, 142, 110260.
176. G. S. L. Pereira, R. D. S. Magalhães, S. Fraga, P. T. De Souza, J. P. De Lima and A. J. D. A. Meirelles, et al., Extraction of bioactive compounds from Butia capitata fruits using supercritical carbon dioxide and pressurized fluids, J. Supercrit. Fluids, 2023, 199, 105959.
177. F. R. dos Santos, J. S. Cunha, F. C. Pacheco, I. Andressa, C. C. N. Martins and A. F. C. Pacheco, et al., Improvement of the production of pequi almond (Caryocar brasiliense Camb.) protein hydrolysates through ultrasound-assisted enzymolysis: Impact on hydrolysis kinetics, structure and functional properties of hydrolysates, Process Biochem., 2024, 147, 381–390.
178. B. D. Ribeiro, M. A. Z. Coelho and I. M. Marrucho, Extraction of saponins from sisal (Agave sisalana) and juá (Ziziphus joazeiro) with cholinium-based ionic liquids and deep eutectic solvents, Eur. Food Res. Technol., 2013, 237(6), 965–975.
179. D. T. V. Pereira, P. Méndez-Albiñana, J. A. Mendiola, M. Villamiel, A. Cifuentes and J. Martínez, et al., An eco-friendly extraction method to obtain pectin from passion fruit rinds (Passiflora edulis sp.) using subcritical water and pressurized natural deep eutectic solvents, Carbohydr. Polym., 2024, 326, 121578.
180. V. C. Mello, G. O. De Brito, M. A. Radicchi, I. Florêncio, T. B. Piau and E. A. Ferreira, et al., Advanced Solubilization of Brazilian Cerrado Byproduct Extracts Using Green Nanostructured Lipid Carriers and NaDESs for Enhanced Antioxidant Potentials, Antioxidants, 2025, 14(3), 290.
181. M. C. R. Ferreira, L. M. M. Siqueira, A. P. S. E. Silva, L. V. G. D. Melo, G. I. D. A. Campos and M. E. F. D. Carvalho, et al., Supercritical extraction of buriti oil (Mauritia flexuosa) as an innovative approach to obtain natural food ingredients from the Amazon: a review, Braz. J. Anim. Environ. Res., 2024, 7(3), e73121.
182. F. Chemat, Zill-e-Huma and M. K. Khan, Applications of ultrasound in food technology: Processing, preservation and extraction, Ultrason. Sonochem., 2011, 18(4), 813–835.
183. L. de S. Carvalho, M. C. M. Lemos, E. A. Sanches, L. S. Da Silva, J. De Araújo Bezerra and J. P. L. Aguiar, et al., Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound, Ultrason. Sonochem., 2020, 67, 105148.
184. K. S. L. Miki, A. P. Dresch, M. Cavali, A. P. Da Silva, F. Marafon and O. Fogolari, et al., Influence of drying methods in the ultrasound-assisted extraction of bioactive compounds from Byrsonima crassifolia to evaluate their potential antitumor activity, Food Hum., 2024, 2, 100242.
185. H. S. Arruda, E. K. Silva, G. A. Pereira, C. F. F. Angolini, M. N. Eberlin and M. A. A. Meireles, et al., Effects of high-intensity ultrasound process parameters on the phenolic compounds recovery from araticum peel, Ultrason. Sonochem., 2019, 50, 82–95.
186. C. Gómez-Gaete, J. Avendaño-Godoy, D. Escobar-Avello, V. H. Campos-Requena, C. Rogel-Castillo and L. M. Estevinho, et al., Revolutionizing fruit juice: exploring encapsulation techniques for bioactive compounds and their impact on nutrition, flavour and shelf life, Food Prod., Process. Nutr., 2024, 6(1), 8.
187. G. L. Salazar-Orbea, R. García-Villalba, M. J. Bernal, A. Hernández-Jiménez, J. A. Egea and F. A. Tomás-Barberán, et al., Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques, J. Agric. Food Chem., 2023, 71(5), 2541–2553.
188. A. Conte, S. Martini and D. Tagliazucchi, Influence of Processing and Digestion on the Stability, Bioac-Cessibility and Bioactivity of Food Polyphenols, Foods, 2023, 12(4), 851.
189. V. Postružnik, S. Stajčić, D. Borjan, G. Ćetković, Ž. Knez and M. Knez Marevci, et al., Impact of Storage Conditions on Stability of Bioactive Compounds and Bioactivity of Beetroot Extract and Encapsulates, Processes, 2024, 12(7), 1345.
190. J. M. Mar, L. S. Da Silva, A. C. Lira, V. F. Kinupp, M. I. Yoshida and W. P. Moreira, et al., Bioactive compounds-rich powders: Influence of different carriers and drying techniques on the chemical stability of the Hibiscus acetosella extract, Powder Technol., 2020, 360, 383–391.
191. Y. R. R. S. Rezende, J. P. Nogueira and N. Narain, Microencapsulation of extracts of bioactive compounds obtained from acerola (Malpighia emarginata DC) pulp and residue by spray and freeze drying: Chemical, morphological and chemometric characterization, Food Chem., 2018, 254, 281–291.

---