Issue 3, 2024

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

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

Transparent peer review

To support increased transparency, we offer authors the option to publish the peer review history alongside their article.

View this article’s peer review history

Article information

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

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

This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence. You can use material from this article in other publications, without requesting further permission from the RSC, provided that the correct acknowledgement is given and it is not used for commercial purposes.

To request permission to reproduce material from this article in a commercial publication, please go to the Copyright Clearance Center request page.

If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.

If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party commercial publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements