Win-win upcycling strategy for red araçá fruit waste: Process intensification and application of food-grade cyanidin-rich antioxidants
The valorization of non-marketable red araçá fruit represents a crucial step toward achieving circular economy goals, tackling agrifood waste while advancing sustainable practices. Large amounts of these fruits are discarded due to not meeting commercial standards, resulting in significant environme...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524002387 |
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| author | Angie V. Caicedo-Paz Henua U. Hucke Alessia Tropea Luigi Mondello Cassamo U. Mussagy |
| author_facet | Angie V. Caicedo-Paz Henua U. Hucke Alessia Tropea Luigi Mondello Cassamo U. Mussagy |
| author_sort | Angie V. Caicedo-Paz |
| collection | DOAJ |
| description | The valorization of non-marketable red araçá fruit represents a crucial step toward achieving circular economy goals, tackling agrifood waste while advancing sustainable practices. Large amounts of these fruits are discarded due to not meeting commercial standards, resulting in significant environmental and economic losses. However, these discarded fruits hold untapped biological potential, particularly for the food industry. This study optimized microwave-assisted extraction (MAE) to recover cyanidin-rich pigments from red araçá. The MAE method demonstrated high efficiency, yielding extracts with concentrations ranging from 3.5 mg/mL to 4 mg/mL under optimal conditions (300 W for 120 s). The pigments exhibited a significant 100% radical scavenging activity in DPPH assays and maintained color stability for 18 days when incorporated into natural yogurt. Sensory evaluations revealed strong consumer acceptance, with participants favoring formulations with 0.35 µgcyanidin/gyogurt. These results underscore the potential of cyanidin-rich pigments to enhance food quality and stability, showcasing their role in advancing sustainable resource utilization within the food industry. In fact, this research highlights the importance of red araçá valorization as a sustainable resource, driving a circular economy through innovative extraction processes and their practical applications in the food industry. |
| format | Article |
| id | doaj-art-d8fa8d552ba4433f975f180a454e1f30 |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-d8fa8d552ba4433f975f180a454e1f302025-01-04T04:57:15ZengElsevierFuture Foods2666-83352025-06-0111100535Win-win upcycling strategy for red araçá fruit waste: Process intensification and application of food-grade cyanidin-rich antioxidantsAngie V. Caicedo-Paz0Henua U. Hucke1Alessia Tropea2Luigi Mondello3Cassamo U. Mussagy4Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Quillota 2260000, Chile; Corresponding authorsEscuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Quillota 2260000, ChileMessina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc Messina 98168, ItalyMessina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc Messina 98168, Italy; Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc, Messina 98168, ItalyEscuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Quillota 2260000, Chile; Corresponding authorsThe valorization of non-marketable red araçá fruit represents a crucial step toward achieving circular economy goals, tackling agrifood waste while advancing sustainable practices. Large amounts of these fruits are discarded due to not meeting commercial standards, resulting in significant environmental and economic losses. However, these discarded fruits hold untapped biological potential, particularly for the food industry. This study optimized microwave-assisted extraction (MAE) to recover cyanidin-rich pigments from red araçá. The MAE method demonstrated high efficiency, yielding extracts with concentrations ranging from 3.5 mg/mL to 4 mg/mL under optimal conditions (300 W for 120 s). The pigments exhibited a significant 100% radical scavenging activity in DPPH assays and maintained color stability for 18 days when incorporated into natural yogurt. Sensory evaluations revealed strong consumer acceptance, with participants favoring formulations with 0.35 µgcyanidin/gyogurt. These results underscore the potential of cyanidin-rich pigments to enhance food quality and stability, showcasing their role in advancing sustainable resource utilization within the food industry. In fact, this research highlights the importance of red araçá valorization as a sustainable resource, driving a circular economy through innovative extraction processes and their practical applications in the food industry.http://www.sciencedirect.com/science/article/pii/S2666833524002387Cyanidin-rich pigmentsMicrowave-assisted extractionRed araçáPsidium cattleianumCircular economyFood industry applications |
| spellingShingle | Angie V. Caicedo-Paz Henua U. Hucke Alessia Tropea Luigi Mondello Cassamo U. Mussagy Win-win upcycling strategy for red araçá fruit waste: Process intensification and application of food-grade cyanidin-rich antioxidants Future Foods Cyanidin-rich pigments Microwave-assisted extraction Red araçá Psidium cattleianum Circular economy Food industry applications |
| title | Win-win upcycling strategy for red araçá fruit waste: Process intensification and application of food-grade cyanidin-rich antioxidants |
| title_full | Win-win upcycling strategy for red araçá fruit waste: Process intensification and application of food-grade cyanidin-rich antioxidants |
| title_fullStr | Win-win upcycling strategy for red araçá fruit waste: Process intensification and application of food-grade cyanidin-rich antioxidants |
| title_full_unstemmed | Win-win upcycling strategy for red araçá fruit waste: Process intensification and application of food-grade cyanidin-rich antioxidants |
| title_short | Win-win upcycling strategy for red araçá fruit waste: Process intensification and application of food-grade cyanidin-rich antioxidants |
| title_sort | win win upcycling strategy for red araca fruit waste process intensification and application of food grade cyanidin rich antioxidants |
| topic | Cyanidin-rich pigments Microwave-assisted extraction Red araçá Psidium cattleianum Circular economy Food industry applications |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524002387 |
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