Bioproducts for the food industry: Physicochemical nutritional characterization, aromatic profile and nutritional labeling of flours of acerola (Malpighia emarginata) and umbu-cajá (Spondias sp.) by-products

Abstract

In 2022, Brazil’s fruit production reached 58 million tons, positioning the country as the third-largest fruit producer worldwide. The Northeast region stands out for its biodiversity, offering native fruits, such as umbu-cajá, and cultivated varieties, such as acerolas. However, considerable waste is observed throughout the entire production chain, resulting in economic and environmental impacts. Therefore, the utilization of generated by-products becomes essential. This study aims to analyze the physicochemical parameters, total phenolic content, and volatile compound profile of bioproducts obtained from acerola (Malpighia emarginata) and umbu-cajá (Spondias spp.) by-products. The by-products were subjected to drying in a forced-air circulation oven to produce the bioproducts, which were subsequently characterized regarding physicochemical parameters, phenolic compound content, volatile compound profile by GC-MS, and microbiological quality. The bioproducts met legal requirements for moisture and sodium content and presented volatile compounds that contribute to the characteristic aroma of the fresh fruits. They also stood out for their protein content and functional potential, with 170 ± 0.05 mg GAE 100 g⁻¹ (acerola) and 32.45 ± 0.05 mg GAE 100 g⁻¹ (umbu-cajá) of phenolic compounds. The acerola bioproduct complied with microbiological standards, while the umbu-cajá bioproduct exceeded the limit for fecal coliforms. Although further adjustments are necessary, the bioproducts show promise as sustainable food alternatives and potential solutions for reducing environmental liabilities.