Characterization of açaí (E. oleracea) fruits and its processing residues

Abstract

The aim of this work was to study the source of the açaí residue for its possible commercial applications by characterizing the fruit (fresh and dry mass), and performing an anatomic study of the pericarp from which were identified the origin of the anthocyanins, and fatty acids, and fibers; also the vascular system, its fibers constituents and fibrils were characterized. It was concluded that anthocyanins were located on the epiderm and external parenchyma, and that solids retained on the sieve come from the sclerenchyma, and that the fatty acids come from the storage parenchyma. The vascular tissue was formed by the fibers around 20 mm length. The length distribution of the fibrils had a mean length of 580µm.

Enhancement of the Amazonian Açaí Waste Fibers through Variations of Alkali Pretreatment Parameters

“…SEM micrographs illustrated numerous obstructed porous structures that occur on the outer surface of the raw açaí fibers and are called pit channels ( Figure ) . All the pit channels are obstructed in the raw fibers ( Figure a ).…”

“…The individual fibers macroscopically visible around the seeds are actually cell bundles composed of both fiber and parenchyma cells. The obstructed structures that occur throughout the length of the raw açaí fibers are pit channels …”

“…Electron Microscopy (SEM) and Energy-Dispersive X-Ray Spectroscopy (EDS) SEM micrographs illustrated numerous obstructed porous structures that occur on the outer surface of the raw açaí fibers and are called pit channels ( Figure 1). [19] All the pit channels are obstructed in the raw fibers ( Figure 1a). The fibers pretreated with 5 % of NaOH at 80°C showed some of these channels (Figure 1e).…”

“…The obstructed structures that occur throughout the length of the raw açaí fibers are pit channels. [19,20] SEM analysis showed an increase of roughness of the pretreated fibers in comparison to the raw ones. One of the main morphological modifications achieved by alkaline pretreatment is the disruption of hydrogen bonding in the network structure.…”

Effect of the Harvest Date on the Chemical Composition of Patauá (Oenocarpus batauaMart.) Fruits from a Forest Reserve in the Brazilian Amazon

“…The color, nutritional value, and content of the bioactive substances vary due to differences in the chemical composition [7]: carotenoids in buriti [8]; anthocyanins in açaí (E. oleracea) [7,9]; tocopherol in buriti and patauá [10].…”