Mariana Aguiar Cargnin, Katia Rezzadori, Isabela de Andrade Arruda Fernandes, Charles Windson Isidoro Haminiuk, Franciny Campos Schmidt
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Unlocking the potential of uvaia (Eugenia pyriformis Cambess): exploring its rich chemical composition and varied biological activities for innovations in the food industry
Eugenia pyriformis Cambess (uvaia), a native species of the Atlantic Forest ecosystem, has received limited attention in scientific investigations. Renowned for its distinctive organoleptic characteristics, this fruit is suitable for immediate consumption and industrial processing. Additionally, it is rich in vitamins and bioactive compounds, which offer potential health benefits. These bioactive compounds, such as ascorbic acid, carotenoids, and phenolic compounds, have demonstrated antioxidant and antimicrobial properties in both in vitro and in vivo studies. This review consolidates recent research on uvaia, focusing on its chemical composition, biological activities, and potential applications within the food industry. It aims to lay the groundwork for future research and promote its recognition and utilisation in food production.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.