Caracterização físico-química de bebida funcional feita à base do pó de caroços de açaí (Euterpe oleracea Mart.), Arecaceae

Abstract

Euterpe oleracea Mart., known as açaí, belongs to the Arecaceae family and is usually found in floodplain and floodplain areas. The growing demand for the fruit results in large amounts of waste, formed mainly by the seeds that can cause several negative environmental impacts. The aim of this study was to develop and characterize a functional drink based on açaí seed powder to contribute to the Amazonian fruit production chain, generate income for small producers, provide an alternative for reusing solid waste for the food industry, and furthermore, strengthen the standing forest. Initially, samples of powdered açaí seeds were acquired, produced in the community Nova Canaã Km 140 Assentamento PA Moju, Mojuí dos Campos, Pará, through the drying process, roasting at a temperature of 200ºC and grinding. The following analyzes were performed on the powder sample: granulometry, swelling index, total ash, humidity, total acidity and microbiological analysis for Escherichia coli and Salmonella. The açaí seed powder was classified as moderately coarse, with a swelling index of 5%, total ash 1.57%, moisture 4.89% and total acidity 0.25%. Regarding the microbiological analysis, the values obtained for the analyzed bacteria are within the parameters of Resolution RDC 331/2019 of the National Health Surveillance Agency. Thus, the sample was classified as suitable for human consumption. From the powder, the drink was produced by infusion (1:7) in drinking water at 90 °C for 5 minutes and then filtered. In the beverage, analyzes of pH, total acidity, total ash, total polyphenols and antioxidant activity were determined. The drink produced from the powder had pH 4.61, total acidity 0.035%, total ash 0.01%, polyphenol content 25.41mg/100mL, and antioxidant activity by the DPPH method was 78.19%. The drink based on the powder of açaí seeds, presented biotechnological potential for the food area, since it has antioxidant activity and a high content of polyphenols, and can therefore be a functional drink and an alternative for sustainable reuse for use of açaí residues.