Potential Properties of Guabiroba (Campomanesia xanthocarpa O. Berg) Processing: A Native Brazilian Fruit

Amanda A. Prestes, Cristiane V. Helm, Erick A. Esmerino, Ramon Silva, Adriano G. da Cruz and Elane S. Prudencio*

Potential Properties of Guabiroba (Campomanesia xanthocarpa O. Berg) Processing: A Native Brazilian Fruit.

The consumption and processing of native fruits have received encouragement lately due not only to the technological potential but also to the diversification of fruit production for processing in a specific region and the high functional and nutritional significance for human health. For guabiroba, although it has a high potential for processing on an industrial scale, crop data are
still scarce for the commercial use of the fruit.

This review aims to present the technological properties of guabiroba, bringing studies addressing the application of the fruit and by-products in the development of new products, the potential application of emerging technologies as well as expanding knowledge about this Brazilian fruit for an increase in its consumption and future industrial applications.

The high fibers content, including insoluble and soluble fractions, are also an important characteristic that can favor the guabiroba processing by the food industries due to the gelling and stabilizing properties, very important for the texture of fruit-based jellies or candies. Dietary fibers are also related to health benefits when routinely consumed, as hypoglycemic, antioxidant, anti-tumor, and anti-inflammatory properties.

New products development is essential for industrial businesses and interesting for the consumer market. The processing of guabiroba fruits represents new and potential aroma, flavor, and color options for food industries. The constant search of consumers for new products and lack of interest in traditional products makes the market increasingly competitive, which leads the food industries to search for prominence with the development of new products.

Adv Food Technol Nutr Sci Open J. 2022; 8(1): 1-13. doi: 10.17140/AFTNSOJ-8-174

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