The açaí palm (Euterpe oleracea Mart.), a species belonging to the Arecaceae family, has
been cultivated for thousands of years in tropical Central and South America as a …

The Brazilian açaí industry reached national and international prominence in the last few
years. Its final product, mainly frozen pulp, became popular worldwide, accounting for a high …

Abstract Comparison between near and far wavelength sections were evaluated in the
infrared-assisted freeze-drying (IRFD) process of açai puree. Samples were dried using …

The industrial applicability of exotic and wild fruits has been investigated as stand-alone
processes framed to obtain a single main product. However, their combination and the …

Açaí fruit is a highly perishable functional food rich in phenolics and anthocyanins. In this
work, the behavior of low carrier açaí encapsulated pulp obtained by vacuum drying with …

Açaí has a high content of anthocyanins and unsaturated fatty acids, and drying parameters
can affect the stability of these compounds. This study used a conductive thin-film dryer at a …

The growing interest in plant-based food protein sources has provided opportunities for the
valorization of agri-food by-products, driving the food industry towards more sustainable …

This paper aims to highlight the scientific achievements published in the Special Issue of
Nutrients “Natural Products and Health”, which comprises nine original papers and three …

This study hypothesized that polyphenol-and fiber-rich Brazilian fruits could elicit preventive
effects in inflammatory bowel diseases (IBDs), even when applied to obese subjects …

Its high biodiversity makes the Amazon rainforest a strategic place to carry out
bioprospecting of fruit and plant species with nutritional, biofunctional, and technological …