This review reports the nutritional, phytochemical compounds and biological properties of 4
fruits commonly consumed by people living in Amazon region, namely Biribá (Rollinia …

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 …

Color additives are important for the food industry to improve sensory quality lost during food
process and to expand the variety of products. In general, artificial colorants have lower cost …

The aim of this paper was to evaluate the effect of cold plasma excitation frequency on camu-
camu juice processing. Different levels of frequency (200, 420, 583, 698 and 960 Hz) were …

This study proposes an update for the jabuticaba processing chain to obtain valuable
coproducts from jabuticaba peels. High-intensity ultrasound (HIUS) technology was …

Bitterness in citrus fruit juices is the major problem faced by food processing industries.
Because bitterness reduce the shelf life of juice and consumer acceptability. The major …

The bioaccessibility of phenolics and antioxidant activity were determined in açaí, cupuaçu,
blackberry, blueberry, jabuticaba, raspberry, cajá and soursop frozen pulps (FPs) using a …

Natural deep eutectic solvents (DESs) were investigated as potential green extraction
solvents in the ultrasound-assisted extraction (UAE) of flavonoids from Rubia truppeliana …

The consumption of red fruits is growing worldwide due to their sensory characteristics and
bioactive compounds. The main compounds responsible for the color of red fruits and their …

The Arecaceae family is widely distributed and comprises about 2600 species, in which 48
of them are native to Brazil and occurs in transition biomes between the Amazon, Cerrado …