Amazonian fruits in Colombia: Exploring bioactive compounds and their promising role in functional food innovation

被引：0
|
作者：
Rodriguez-Cortina, Aureliano [1 ]
Hernandez-Carrion, Maria [1 ]
机构：
[1] Univ los Andes, Dept Chem & Food Engn, Grp Diseno Prod & Proc GDPP, Bogota, Colombia
来源：
JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2025年 / 137卷
关键词：
Colombian fruits; Bioactive potencial; Product development; New processing technologies; Health properties; CAMU MYRCIARIA-DUBIA; INCHI PLUKENETIA-VOLUBILIS; ACAI EUTERPE-OLERACEA; CUPUASSU THEOBROMA-GRANDIFLORUM; STIPITATA MC VAUGH; BOI EUGENIA-STIPITATA; ANTIOXIDANT CAPACITY; CHEMICAL-COMPOSITION; OXIDATIVE STABILITY; WATER SORPTION;
D O I：
10.1016/j.jfca.2024.106878
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Despite their nutritional value and functional properties, Amazonian fruits remain underexplored, presenting a significant opportunity for further investigation and utilization in functional food and nutraceutical development. This review examines the current research landscape surrounding the most studied Amazonian fruits in Colombia, including A & ccedil;ai, Araza<acute accent>, Camu Camu, Copoaz & uacute;, and Sacha Inchi, emphasizing their rich profiles of macronutrients, micronutrients, and bioactive compounds. Through a comprehensive analysis of existing literature, we discuss the potential of these fruits for food innovation, strategies for the preservation of their functional compounds, and their capacity to promote health and prevent diseases. Additionally, we explore the valorization of by-products for producing food and value-added products, contributing not only to waste valorization but also to health and well-being.
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页数：23
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