Issue 3, 2024
From the journal:

Sustainable Food Technology

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

Nayara Macêdo Peixoto Araujo,*a   Paulo Berni,b   Lais Ramalho Zandoná,b   Nataly Maria Viva de Toledo,c   Paula Porrelli Moreira da Silva,d   Angélica Aparecida de Toledob  and  Mário Roberto Maróstica Juniorb  

* Corresponding authors

a School of Food Engineering, Institute of Technology, Federal University of Pará, Pará, Belém, Brazil
E-mail: nayarapeixoto@ufpa.br

b Food Science and Nutrition Department, Faculty of Food Engineering, The State University of Campinas, Campinas, São Paulo, Brazil

c University Center of Araras Dr. Edmundo Ulson, Araras, São Paulo, Brazil

d Department of Agroindustry, Food and Nutrition, Laboratory of Fruits and Vegetables. University of São Paulo, Superior School of Agriculture “Luiz de Queiroz” (ESALQ/USP), São Paulo, Brazil

Abstract

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

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

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Article information

DOI
https://doi.org/10.1039/D3FB00130J
Article type
Review Article
Submitted
10 aug 2023
Accepted
27 nov 2023
First published
13 des 2023
This article is Open Access
Creative Commons BY-NC license

Sustainable Food Technol., 2024,2, 506-530

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

N. M. Peixoto Araujo, P. Berni, L. R. Zandoná, N. M. V. D. Toledo, P. P. M. D. Silva, A. A. D. Toledo and M. R. Maróstica Junior, Sustainable Food Technol., 2024, 2, 506 DOI: 10.1039/D3FB00130J

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