Potential of Brazilian berries in developing innovative, healthy, and sustainable food products
Nayara Macêdo Peixoto Araújo, Paulo Berni, Lais Ramalho Zandoná, Nataly Maria Viva de Toledo, Paula Porrelli Moreira da Silva, Angélica Aparecida de Toledo, Mário Roberto Maróstica
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.
Topics & Concepts
BusinessFood scienceBiotechnologyBiologyMicrobial Metabolites in Food BiotechnologyAgricultural and Food SciencesAntioxidant Activity and Oxidative Stress