Oliveira Bianca Cristina R de, Martins Carolina Pinto de Carvalho, Soutelino Maria Eduarda M, Rocha Ramon S, Cruz Adriano G, Mársico Eliane T, Silva Adriana Cristina O, Esmerino Erick A
Department of Food Technology, Faculty of Veterinary, Fluminense Federal University (UFF) - Niterói, Rio de Janeiro, Brazil.
Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil.
Crit Rev Food Sci Nutr. 2024 Oct 23:1-15. doi: 10.1080/10408398.2024.2417796.
The Amazon forest produces a variety of fruits with strong biotechnological potential. However, their use in dairy products is restricted.
This work aims to carry out a bibliographic survey on the technological applications of select edible Amazonian fruits and their residues in the elaboration and quality of dairy products. The Web of Science© (WOS), Science Direct, PubMed/MEDLINE, and Capes Periodicals databases were used.
Adding Amazonian fruits to dairy products expands their nutritional and functional profile, presenting significant technological potential. Incorporating pulps from fruits such as "açaí" (), "araçá-boi" (), "bacuri" (), "buriti" (, "camu-camu" (), and "cupuaçu" () provides varied technological benefits, improving sensory aspects, positively influencing the growth and survival of relevant microorganisms, and increasing acceptance. In addition to the pulp, "camu-camu" residues (peel and seed) can be incorporated into dairy products as food additives or functional ingredients. This approach also diversifies the dairy market, promoting food security and sustainability for local and regional communities.
亚马逊森林产出多种具有强大生物技术潜力的水果。然而，它们在乳制品中的应用受到限制。
本研究旨在对选定的可食用亚马逊水果及其残渣在乳制品加工和品质方面的技术应用进行文献综述。使用了科学网（Web of Science©，WOS）、科学Direct、PubMed/MEDLINE和Capes期刊数据库。
将亚马逊水果添加到乳制品中可扩展其营养和功能特性，展现出显著的技术潜力。加入诸如“阿萨伊果”（）、“大蕉番荔枝”（）、“巴西坚果”（）、“伯利蒂棕榈果”（、“卡姆果”（）和“可可李”（）等水果的果肉可带来多种技术益处，改善感官特性，对相关微生物的生长和存活产生积极影响，并提高接受度。除了果肉，“卡姆果”残渣（果皮和种子）可作为食品添加剂或功能成分添加到乳制品中。这种方法还能使乳制品市场多样化，促进当地和区域社区的粮食安全与可持续性。
