Characterization and alternatives to use acerola residue
The physico-chemical and microbiological composition of the residue originated from the industrial processing of acerola and the alternatives to their use, as incorporation in food and enzyme production being highly value-added products were evaluated in this work. For this, the residues from acerola processing, after sanitization, were dried at three different temperatures (55, 70 and 85°C) until constant weight, and then ground and stored in plastic containers at room temperature. Microbiological analysis indicated adequate sanitary conditions for use as food and physico-chemical characterization showed that at high temperatures some nutrient loss occurs, thus the temperature of 55°C was the most suitable for drying and subsequent use of flour in the incorporation of foods and enzyme production. The residue incorporation studies showed good acceptance of cookies in the formulation with 10% residue. The production of polygalacturonase by solid state fermentation was satisfactory, resulting in the maximum yield of 44.1 U g-1 of residue in 48 h fermentation.
Abud, A.K.S. and Narain, N. (2018). Characterization and alternatives to use acerola residue. Acta Hortic. 1198, 145-154
residue, acerola, solid state fermentation, activity, enzyme