Health benefits of acerola (Malpighia spp) and its by-products: A comprehensive review of nutrient-rich composition, pharmacological potential, and industrial applications
Lucas Fornari Laurindo, Larissa Naomi Takeda, Nathália Mendes Machado, Alda Maria Machado Bueno Otoboni, Ricardo de Álvares Goulart, Vitor Cavallari Strozze Catharin, Luís R. Silva, Sandra Maria Barbalho, Rosa Direito
Abstract
Acerola, renowned for its unique flavor and exceptionally high vitamin C content, supports a rapid production cycle with the potential for up to eight harvests per year. As demand for fresh acerola fruit and its pulp derivatives rises, the use of its by-products is also expected to increase. These versatile by-products find applications in a range of products, including edible films, prebiotics, natural preservatives, and colorants. Beyond their nutritional advantages, acerola components have demonstrated potential in reducing inflammation, mitigating oxidative stress, and preventing conditions such as diabetes, dyslipidemia, obesity, and cancer. The presence of antinutritional factors like tannins, acerola extract is safe for both oral and intravenous use. This review aims to highlight the diverse applications and benefits of acerola and its by-products, underscoring their role in the development of healthier food products to meet the growing global demand. • Acerola has an exceptionally high vitamin C content, carotenoids and phenolics. • Pulp has high potential in reducing inflammation, oxidative stress and metabolic diseases. • Acerola pulp can be used in juice and several food products. • Acerola residues can be source of antioxidants, additives, and natural colorants. • By-products can be used in the production of edible films and prebiotics.