Results 1 to 10 of about 3,113 (170)

Açaí Seeds for a Greener Future: Transforming Agro-Waste into Industrial Value [PDF]

Foods
The growth in açaí consumption and exports has increased waste generation, particularly from the seed, which accounts for approximately 85% of the fruit mass and is frequently discarded improperly, causing adverse environmental impacts.
Karolynne Sousa Gomes, Maria Cecilia Pacco-Huamani, Michele Greque de Morais, Thaisa Duarte Santos, Jorge Alberto Vieira Costa   +4 more
doaj   +2 more sources

Development, Characterization, and Stability of Burgers With Partial or Total Replacement of Beef by Vegetable Ingredients. [PDF]

J Food Sci
ABSTRACT This study evaluated the partial or total replacement of beef (0%, 25%, 50%, 75%, and 100%) with plant‐based ingredients (risotto rice, textured soy protein, and cassava starch) in burgers, combined with the incorporation of freeze‐dried açaí pulp as an antioxidant and natural colorant, and sesame oil as a substitute for beef fat.
Amaral SMB, Cavalcante SFS, Castro JS, Bitu LA, da Silva FS, Alencar MS, Mattos ALA, Mendes AEP, Sousa PHM, Cunha da Silva EM.   +9 more
europepmc   +2 more sources

Role of Açaí (Euterpe oleracea) in Modulating the Immune Response During Experimental Oral Infection with Trypanosoma cruzi [PDF]

Microorganisms
Oral infection is now the main route of Chagas disease transmission in endemic countries, with açaí (Euterpe oleracea) being the primary food involved in Brazil. However, the role of açaí in parasite–host interaction remains largely unexplored.
Flávia de Souza Marques, Thays Helena Chaves Duarte, Viviane Flores Xavier, Aline Coelho das Mercês, Thaís Vieira de Carvalho Silva, Luciana da Fonseca Medeiros, Camilo Elber Vital, Cláudia Martins Carneiro, William de Castro Borges, Paula Melo de Abreu Vieira   +9 more
doaj   +2 more sources

Aroma Characteristics of Acai Berry

Korean Journal of Food Science and Technology, 2016
Dongwon F&BAbstract The objective of this study was to identify the volatile compounds and aroma-active compounds from acaiberry (Euterpe oleracea). Volatiles were isolated by high vacuum distillation using solvent-assisted flavor evaporation(SAFE) and liquid-liquid continuous extraction (LLCE).
Seung-Hee Lim, Heesop Nam, Hyung-Hee Baek   +2 more
exaly   +3 more sources

Acai Berry Extracts Can Mitigate the L-Glutamate-Induced Neurotoxicity Mediated by N-Methyl-D-Aspartate Receptors [PDF]

Brain Sciences
Background/Objectives: Stroke is the second leading cause of death worldwide. There is an unmet need to manage stroke pathophysiology, including L-glutamate (L-Glu)-mediated neurotoxicity.
Maryam N. ALNasser, Nirmal Malik, Abrar Ahmed, Amy Newman, Ian R. Mellor, Wayne G. Carter   +5 more
doaj   +2 more sources

Epidemiology of Acute Chagas Disease in the Amazon: Association between the açaí production chain and case reports in Pará state, Brazil [PDF]

Revista da Sociedade Brasileira de Medicina Tropical
Background: Acute Chagas Disease (ACD) in the Brazilian Amazon exhibits a unique epidemiological profile characterized primarily by oral transmission. The state of Pará, recognized as the world's largest producer of açaí, represents an epicenter of the ...
Mateus Gomes Oliveira, André Walsh-Monteiro, John Fontenele Araújo, Marco Aurélio Oliveira   +3 more
doaj   +3 more sources

Antioxidant, Anti-Inflammatory, and Antiapoptotic Effects of Euterpe oleracea Mart. (Açaí) in Improving Cognition Deficits: Potential Therapeutic Implications for Alzheimer’s Disease [PDF]

Plants
Euterpe oleracea Martius, also popularly known as açaí palm, is a palm tree of the Aracaceae family widely found in the Amazon region. Traditional plant use reports indicate the beneficial effects of açaí juice on fever, pain, and flu.
Flávia dos Santos Ferreira, Juliana Lucena Azevedo de Mattos, Paula Hosana Fernandes da Silva, Cristiane Aguiar da Costa, Dayane Teixeira Ognibene, Angela de Castro Resende, Graziele Freitas de Bem   +6 more
doaj   +2 more sources

Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder

Fermentation, 2023
In this study, the effects of the fermentation kinetics, determination of the number of lactic acid bacteria, texture, water holding capacity, and color of fermented soy beverages with acai powder (3 and 6% w/v) were investigated.
Hatice Baygut, Dorota Cais-Sokolińska, Paulina Bielska, Joanna Teichert   +3 more
doaj   +1 more source

Selected Textural and Electrochemical Properties of Nanocomposite Fillers Based on the Mixture of Rose Clay/Hydroxyapatite/Nanosilica for Cosmetic Applications

Molecules, 2023
In order to improve the properties and characteristics of rose clay composites with acai, hydroxyapatite (HA), and nanosilica, the systems were mechanically treated. This treatment provides the preparation of better nanostructured composites with natural
Victoria Paientko, Olena I. Oranska, Volodymyr M. Gun’ko, Ewa Skwarek   +3 more
doaj   +1 more source

Discarding and final destination of açaí in the Oriental Amazon - Brazil [PDF]

Ambiente & Sociedade, 2022
The intensification of the production of açaí (Euterpe oleracea Mart.) and the increase in consumption resulted in the generation of significant amounts of waste that require an adequate final destination.
Lidiane de Vilhena Amanajás Miranda, Silas Mochiutti, Alan Cavalcanti da Cunha, Helenilza Ferreira Albuquerque Cunha   +3 more
doaj   +1 more source