Valorization of euterpe oleracea mart. (açaí) by-productcharacterization, extraction and formulation

Laburpena

Açaí is the popular name of Euterpe oleracea Mart. The fruit is original from the amazon rain forest, and the industry interest on it is focused on its pulp. This pulp obtained from açaí is commercialized as freeze-pulp, pure or mixed with other fruit extracts. However, during the pulp processing, a large amount of by-products is generated, including seeds, slurry (skins and fibers retained during the filtration), and on many occasions even the pulp which is susceptible to many different diseases. In this thesis, the application of acai processing non-edible byproducts in cosmetic products is studied, valorizing in this way the byproduct generated in the industrial production of the edible pulp of açaí. The objectives of this thesis are developed in 4 chapters, which are presented as follows: Chapter 1 presents the characterization of Euterpe Oleracea Mart. (Açaí) pulp and its by-products fractions, determining the extractives (according to their Total polyphenol, anthocyanin, flavonoid and tannins content, and, Antioxidant activity by ORAC value), and structural sugar composition. Chapter 2 presents the extraction of polyphenols from Euterpe Oleracea Mart. (açaí) non-edible products, using as studding material seeds, slurry, and pulp by maceration process, applying MAE and PMAE as intensification pre-treatment extraction to assess the effects on material and its application in the valorization E. Oleracea by-products. Chapter 3 presents the formulation of extracts obtained by its impregnation in Silica-Aerogel. Chapter 4 presents the formulation of extracts obtained for its protection, using Supercritical antisolvent method to promote the coprecipitation of extracts and polymer.