An integrative review of Açaí (Euterpe oleracea and Euterpe precatoria): Traditional uses, phytochemical composition, market trends, and emerging applications

Jéssica Teixeira da Silveira; Ana Priscila Centeno da Rosa; Michele Greque de Morais; Francine Novack Victoria; Jorge Alberto Vieira Costa

doi:10.1016/j.foodres.2023.113304

An integrative review of Açaí (Euterpe oleracea and Euterpe precatoria): Traditional uses, phytochemical composition, market trends, and emerging applications

Food Res Int. 2023 Nov;173(Pt 1):113304. doi: 10.1016/j.foodres.2023.113304. Epub 2023 Aug 1.

Authors

Jéssica Teixeira da Silveira¹, Ana Priscila Centeno da Rosa¹, Michele Greque de Morais², Francine Novack Victoria³, Jorge Alberto Vieira Costa⁴

Affiliations

¹ Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, P.O. Box 474, CEP 96201-900 Rio Grande, RS, Brazil.
² Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, P.O. Box 474, 96203-900 Rio Grande, RS, Brazil.
³ Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, P.O. Box 354, 96010-900 Pelotas, RS, Brazil.
⁴ Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, P.O. Box 474, CEP 96201-900 Rio Grande, RS, Brazil. Electronic address: jorgealbertovc@gmail.com.

PMID: 37803612
DOI: 10.1016/j.foodres.2023.113304

Abstract

The increasing trade and popularity of açaí prompt this review. Therefore, it is imperative to provide an overview of the fruit's characteristics and the available data on its marketing, research, and products derived from its pulp and seeds to comprehend the current state of the açaí industry. Concerning food applications, it was observed that there is still room for developing processes that effectively preserve the bioactive compounds of the fruit while also being economically feasible, which presents an opportunity for future research. A notable research trend has been focused on utilizing the fruit's seeds, a byproduct of açaí processing, which is still considered a significant technological challenge. Furthermore, the studies compiled in this review attest to the industry's considerable progress and ongoing efforts to demonstrate the various properties of açaí, driving the sector's exponential growth in Brazil and worldwide.

Keywords: Amazon fruit; Anthocyanins; Antioxidant; Açaí pulp; Açaí seed; Brazilian berry; Superfood.

Publication types

Review
Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants / analysis
Brazil
Euterpe* / chemistry
Fruit / chemistry
Seeds

Substances

Antioxidants