Phytochemicals—a safe fortification agent in the fermented food industry

Jobby, Renitta; Nair, Sneha P.; Murugan, Vaishnavi; Khera, Simran; Tungare, Kanchanlata

doi:10.1016/b978-0-443-19143-5.00016-5

Recent Frontiers of Phytochemicals 2023

DOI: 10.1016/b978-0-443-19143-5.00016-5

|View full text |Cite

Phytochemicals—a safe fortification agent in the fermented food industry

Renitta Jobby¹,

Sneha P. Nair²,

Vaishnavi Murugan³

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Cupuassu Fruit, a Non-Timber Forest Product in Sustainable Bioeconomy of the Amazon—A Mini Review

Rosa,

Oliveira Moreira,

Carvalho

et al. 2024

Processes

View full text Add to dashboard Cite

This study examines the importance of cupuassu, a tropical fruit native to the Amazon, to Brazil’s biodiversity, the Amazon biome, and its potential for economic development. Cupuassu is a Non-Timber Forest Product and a fruit of the Theobroma genus, which also includes cocoa. Just in the state of Pará alone, cupuassu production in 2019 was over 4100 t with a gross value of 2.6 million USD produced. However, cupuassu cultivation still needs investment through technological advances to overcome threats such as witches’ broom disease and mycotoxin contamination. Cupuassu fruit is composed of pulp, seeds, and a shell; all these parts have a chemical composition with numerous bioactive compounds, especially the seeds, which also contain stimulant compounds, besides lipids and proteins. The processing of the whole cupuassu fruit has its economic value in the commercialization of the pulp, the extraction of cupuassu butter, and a product called Cupulate®. However, in this process, the cake resulting from the oil pressing, often considered a waste product, has potential as a source of proteins, peptides, lipids, and bioactive molecules with functional and nutritional properties. Recycling this fruit processing waste can create high-value-added products for various industries and promote a circular economy.

show abstract

Cupuassu Fruit, a Non-Timber Forest Product in Sustainable Bioeconomy of the Amazon—A Mini Review

Rosa,

Oliveira Moreira,

Carvalho

et al. 2024

Processes

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Phytochemicals—a safe fortification agent in the fermented food industry

Cited by 1 publication

References 41 publications

Cupuassu Fruit, a Non-Timber Forest Product in Sustainable Bioeconomy of the Amazon—A Mini Review

Cupuassu Fruit, a Non-Timber Forest Product in Sustainable Bioeconomy of the Amazon—A Mini Review

Contact Info

Product

Resources

About