Universidade Federal do Pará (UFPA), Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) [Graduate Program in Science and Food Technology], Belém, Pará, Brazil.
Universidade Federal de Santa Catarina, Food Science and Technology Department, Florianópolis, Santa Catarina, Brazil.
Food Chem. 2022 Mar 15;372:131290. doi: 10.1016/j.foodchem.2021.131290. Epub 2021 Oct 2.
This review aims to evaluate the production and processing chain of camu-camu (Myrciaria dubia), giving suggestions to maximize the valorization of raw materials, demonstrating new product possibilities from processing to distribution and highlighting the suggested contributions. It is clear that despite the camu-camu pulp has important properties, a large part of its raw material, considered waste (around 50%) and formed by important bioactive compounds, can give rise to new products, such as bioactive extracts to be used by pharmaceutical, chemical and food industries, ingredients for bakery products, dairy and several others sectors, which constitutes opportunities, in addition to contributing to the reduction of agro-industrial waste and the preservation of the environment.
本综述旨在评估卡姆果（Myrciaria dubia）的生产和加工链，为最大限度地提高原材料的附加值提供建议，展示从加工到分销的新产品可能性，并强调建议的贡献。显然，尽管卡姆果浆具有重要的特性，但它的大部分原材料（约 50%）被认为是废物，其中含有重要的生物活性化合物，可以开发新产品，如用于制药、化工和食品行业的生物活性提取物、烘焙产品、乳制品和其他几个行业的配料，这不仅为减少农业工业废物和保护环境做出了贡献，还为企业创造了更多机会。
