Biorefinery Approach for Colombian Açaí Drupe Valorization (Euterpe oleracea): Physicochemical Characterization, Anthocyanin Extraction, and Development of Antioxidant-Enriched Ice Cream and Cookies

Abstract

Açaí drupes (Euterpe oleracea) are valued for their exceptional antioxidant and nutrient content. This study characterized the nutritional composition of Colombian açaí, optimized anthocyanin extraction via ultrasound-assisted extraction (UAE), and evaluated its sustainable application in food products, including cookies and ice cream. Açaí contained ∼9% lipids, ∼5% protein, ∼84% dietary fiber, and essential minerals such as calcium, zinc, magnesium, manganese, and potassium. Fresh samples exhibited notable antioxidant activity (diphenyl-2-picrylhydrazyl hydrate (DPPH) IC₅₀ ∼ 128 μg mL^–1), phenolic compounds (∼2619 mg 100 g^–1), and anthocyanins (∼112 mg cyanidin-3-glucoside 100 g^–1). UAE with acidified ethanol enhanced anthocyanin extraction to ∼58 mg of cyanidin-3-glucoside L^–1. Sensory evaluation revealed high acceptability of cookies with 20% açaí flour. Ice cream enriched with açaí extract enhanced color but faced stability challenges due to protein precipitation. Colombian açaí demonstrates significant nutritional and antioxidant properties, while its biomass valorization supports circular economy principles by enabling the development of sustainable, value-added food products.