Amazonian fruits: A systematic review of the literature and critical analysis of its trends

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-12-01 DOI:10.1016/j.fbio.2024.105563

Josias Martins dos Anjos Cruz , Renilto Frota Corrêa , Edgar Aparecido Sanches , Pedro Henrique Campelo , Jaqueline de Araújo Bezerra

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Abstract

The Amazon is rich in fruits that are primarily used by the local population for food purposes. In addition to their nutritional benefits, they are also important for the economic development of the region. In recent years, these fruits have attracted considerable attention from researchers due to their chemical composition, properties, and potential applications. The aim of this study was to analyze the research trends surrounding Amazonian fruits. The documents used in this review include 75 research articles (identified through the Ordinatio index) retrieved from Scopus, and 21 patents retrieved from Google Patents and Espacenet, focusing on the use of Amazonian fruits in food technology. Amazonian fruits have been explored for their content of phenolic compounds (especially anthocyanins), carotenoids, vitamins (mainly ascorbic acid), oils, and fibers, all of which are associated with various bioactivities. In addition to the pulp, the waste generated from these fruits also contains chemical constituents with high potential, although they are usually discarded. Therefore, there is a need for discussion among different industrial and governmental sectors to implement production chains, generate income, and provide appropriate disposal for the by-products generated during the processing of Amazonian fruits, thus contributing to sustainable economic development in the Amazon. However, in general, it is observed that although many interesting results have been published, much of the academic knowledge produced has yet to be converted into income generation, mainly through the patenting of products and processes. This may be linked to a lack of investment and/or interest/awareness from the researchers themselves.

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亚马逊水果：对文献的系统回顾和对其趋势的批判性分析

亚马逊有丰富的水果，这些水果主要被当地居民用作食物。除了营养价值外，它们对该地区的经济发展也很重要。近年来，这些水果因其化学成分、性质和潜在的应用前景而引起了研究人员的广泛关注。本研究的目的是分析围绕亚马逊水果的研究趋势。本综述使用的文献包括从Scopus检索的75篇研究论文（通过Ordinatio索引识别），以及从谷歌patents和Espacenet检索的21项专利，重点关注亚马逊水果在食品技术中的应用。人们对亚马逊水果的酚类化合物（尤其是花青素）、类胡萝卜素、维生素（主要是抗坏血酸）、油和纤维的含量进行了探索，所有这些都与各种生物活性有关。除了果肉，这些水果产生的废物还含有高潜力的化学成分，尽管它们通常被丢弃。因此，有必要在不同的工业和政府部门之间进行讨论，以实施生产链，创造收入，并为亚马逊水果加工过程中产生的副产品提供适当的处理，从而促进亚马逊地区经济的可持续发展。然而，总的来说，可以观察到，虽然发表了许多有趣的结果，但产生的许多学术知识尚未转化为创收，主要是通过产品和工艺的专利。这可能与研究人员本身缺乏投资和/或兴趣/意识有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.