Provenient residues from industrial processing of açaí berries (Euterpe precatoria Mart): nutritional and antinutritional contents, phenolic profile, and pigments
Vânia Maria Alves, Eduardo Ramirez Asquieri, Elias da Silva Araújo, Glêndara Aparecida de Souza Martins, Adriane Alexandre Machado de MELO, Bárbara Bastos de Freitas, Clarissa Damiani
Abstract
With worldwide recognition of the açaí berry as a source of nutrients and promising raw material, its residues/co-products such as peels and seeds have become an environmental problem. The present work aimed to characterize the pulp residue (peel + pulp), fresh dreg, and respective flour, as well as the seed and respective flour. The fractions were analyzed for physical, chemical, technological parameters, antinutritional compounds, and antioxidant profiles. The results showed that the peel + pulp is a source of lipids, soluble and insoluble fiber, potassium, calcium, magnesium, and antioxidants. The fresh dreg is a source of insoluble fiber; dreg flour is a source of carbohydrates and insoluble fiber; the seed and its respective flour are sources of carbohydrates, insoluble and soluble fiber, contain phytic acid, condensed tannins, and antioxidants. Such results demonstrate the possibility of incorporating these co-products in food formulations, besides enabling an efficient destination for these agribusiness residues.