Food sustainability trends - How to value the açaí production chain for the development of food inputs from its main bioactive ingredients?

• Published in: Trends in food science & technology 2022-06, Vol.124, p.86-95
• Main Authors: Barbosa, Jhonatas Rodrigues, Carvalho Junior, Raul Nunes de
• Format: Article
• Language: English
• Subjects: Anthocyanins; Circular bioeconomy; Fatty acids; Food; Food chains; Functional foods; Mannose; Polyphenols; Sustainability; Sustainable development
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2022.04.005

The growth of the market for products derived from the açaí production chain, and the problems of the accumulation of residues from the process, intensified the demand for innovative strategies based on a circular bioeconomy model to value the industry, preserve the forest and the people who live in the Amazon. Thus, the demand for food inputs has stimulated the approach of full use of the açaí production chain for the production of mannose, polyphenols, and fatty acids. The objective of this brief comment is to update the reader on the potential of the açaí production chain for the development of food inputs, addressing its impacts, the development of technologies, and the challenges to implementing ecologies strategies and innovative in the Amazon region. The approach is centered on valuing the açaí production chain, based on a circular bioeconomy model, and applying ecological strategies to encourage the sustainable development of food inputs. Products derived from the entire açaí production chain, for applications as food input, are very promising, as they have a global consumer market, with the potential to be competitive and attractive to investors. The circular bioeconomy model should leverage new routes for the recovery of waste for the production of mannose and polyphenols. Therefore, there are business, investment, and research opportunities to reduce environmental problems and increase the value of the açaí production chain. •The açaí production chain can be used for the production of food inputs.•Mannose and polyphenols from waste as potential food inputs.•Valorization of anthocyanin and fatty acids from the açaí pulp.•Circular bioeconomy for valuing the açaí production chain.•Green technologies to develop food inputs in a sustainable way.