Bioeconomia na produção de frutas desidratadas típicas da Amazônia

Abstract

The consumption of fruits and vegetables is still low by the population, especially among young people aged 18 to 24, despite the health benefits. The Amazon region has great nutritional potential of native fruits that is little explored by local communities face difficulties aggravated by the lack of public policies and knowledge about native foods. Thus, this work aims to develop a mix of dehydrated native fruits of the Amazon using the natural drying of açaí, cupuaçu and buriti. To this end, the work was divided into five stages: technological prospecting, obtaining raw materials, product development, laboratory analysis and drafting and filing of a patent. In the first stage, 298 articles and 8 patents were found that showed some correlation with the proposal of this work. It was observed that the natural drying method was efficient, reaching final moisture contents lower than 25%, as established by the legislation. The fruits showed different behaviors during dehydration, influenced by their structural characteristics and environmental conditions. The formulated bar demonstrated stability, microbiological safety and good nutritional value, with emphasis on energy intake and the presence of functional compounds. The product obtained represents an innovative and sustainable alternative, capable of valuing Amazonian biodiversity, encouraging the use of techniques with low environmental impact and expanding the possibilities of application of regional fruits in the national and international market.