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Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product
Food Research International, 2022The processing of cupuassu (Theobroma grandiflorum Schum) beans after fermentation gives a chocolate-like product, the cupulate. The high amount of pulp adhered to the seeds hinders the fermentation. Consequently, it is necessary to depulp the seeds to perform the process, even though the pulp contains important substrates for the formation of flavor ...
Simone, de Nazaré Melo Ramos +4 more
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Gymnaceria cupuassu Oliveira, Rodrigues & Flechtmann, 2012, n. sp.
2012Published as part of Oliveira, Anibal R., Rodrigues, Daniela F. S. & Flechtmann, Carlos H. W., 2012, A new eriophyoid mite genus and species, Gymnaceria cupuassu (Acari: Eriophyidae), described from the cupuaçu tree in Brazil, pp.
Oliveira, Anibal R. +2 more
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Enhanced CO2 capture by cupuassu shell-derived activated carbon with high microporous volume
Carbon Letters, 2022Here, we report the preparation of microporous-activated carbons from a Brazilian natural lignocellulosic agricultural waste, cupuassu shell, by pyrolysis at 500 ºC and KOH activation under different experimental conditions and their subsequent application as adsorbent for CO2 capture.
Orlando F. Cruz +7 more
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Journal of the American Oil Chemists' Society, 2020
AbstractPhysical chemical properties of cupuassu fat were modified by dry fractionation. Stearin and olein fractions were obtained at 29, 26, and 24 °C. Polymorphic behavior of unfractionated cupuassu fat (UCF) and its fractions were studied in situ by small‐angle (SAXS) and wide‐angle (WAXS) X‐ray scattering using synchrotron light.
Ana Carolina Rodríguez‐Negrette +5 more
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AbstractPhysical chemical properties of cupuassu fat were modified by dry fractionation. Stearin and olein fractions were obtained at 29, 26, and 24 °C. Polymorphic behavior of unfractionated cupuassu fat (UCF) and its fractions were studied in situ by small‐angle (SAXS) and wide‐angle (WAXS) X‐ray scattering using synchrotron light.
Ana Carolina Rodríguez‐Negrette +5 more
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Chemical Engineering & Technology, 2018
AbstractTo better understand the biological properties of cupuassu seed residue resulting from fruit industrial processing, its antioxidant activity was determined by both the 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) assays.
Silva da Costa, Russany +7 more
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AbstractTo better understand the biological properties of cupuassu seed residue resulting from fruit industrial processing, its antioxidant activity was determined by both the 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) assays.
Silva da Costa, Russany +7 more
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Journal of Agricultural and Food Chemistry, 2013
The ascorbic acid, flavonoids, and proanthocyanidins content and in vitro antioxidant activity of fresh pulps and seeds of cupuassu, harvested at three different times of the year, and in commercial frozen pulps were evaluated. Lipids, total phenolics contents, and antioxidant activities were the highest in the seeds, followed by fresh and commercial ...
Alexandre G, Pugliese +3 more
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The ascorbic acid, flavonoids, and proanthocyanidins content and in vitro antioxidant activity of fresh pulps and seeds of cupuassu, harvested at three different times of the year, and in commercial frozen pulps were evaluated. Lipids, total phenolics contents, and antioxidant activities were the highest in the seeds, followed by fresh and commercial ...
Alexandre G, Pugliese +3 more
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Journal of the Science of Food and Agriculture, 2015
ABSTRACTBACKGROUNDThe gastrointestinal tract (GI) is constantly exposed to reactive species released by the GI tract itself, and those present in food and beverages. Phenolic compounds may help in protecting the GI tract against damage produced by the reactive species. In this paper we have analyzed the effects of a grape seed proanthocyanidin extract (
Montserrat, Pinent +6 more
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ABSTRACTBACKGROUNDThe gastrointestinal tract (GI) is constantly exposed to reactive species released by the GI tract itself, and those present in food and beverages. Phenolic compounds may help in protecting the GI tract against damage produced by the reactive species. In this paper we have analyzed the effects of a grape seed proanthocyanidin extract (
Montserrat, Pinent +6 more
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Sustainable use of packaging from recycled cupuassu shell
International Journal of Environmental Engineering, 2020Marilene Costa +3 more
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Redesigning Theobroma fermentation: acid and enzymes on cacao and cupuassu processing
Global cocoa production faces significant challenges, including supply chain instability, climate change impacts, disease susceptibility, and inconsistent quality due to variable traditional fermentation processes. Cupuassu (Theobroma grandiflorum), native to the Amazon and a close relative of cacao, presents a promising alternative for the cocoa ...openaire +1 more source