An overview of the potential of select edible Amazonian fruits and their applications in dairy products

• Published in: Critical reviews in food science and nutrition 2024-10, p.1-15
• Main Authors: 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
• Format: Article
• Language: English
• ISSN: 1040-8398; 1549-7852; 1549-7852
• 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.