Caracterização nutricional e aproveitamento tecnológico do Alibertia sorbilis Ducke

Abstract

The Amazon rainforest harbors vast agrobiodiversity, including puruí grande (Alibertia sorbilis), an endemic fruit with technological potential due to its high acidity and bioactive compound content. However, it is highly perishable, limiting its consumption in natura. The food industry seeks alternatives to valorize regional fruits, with ultrasound (US) emerging as a promising technology by reducing processing time and preserving sensory and functional compounds. This study aimed to produce A. sorbilis jam using US as a processing technology, evaluating its physicochemical, microbiological, sensory properties, and stability. Fruits were collected in Amazonas, processed to separate pulp, peel, and seeds, and characterized for proximate composition, minerals, and volatile compounds by GC-MS. Pectin yield was optimized using response surface methodology (RSM) with ultrasound-assisted extraction. Jam was produced by conventional and US methods and analyzed for moisture, ash, lipids, proteins, carbohydrates, pH, titratable acidity, water activity, color, total soluble solids, and syneresis during accelerated storage (37°C) up to 180 days. Sensory analysis evaluated overall acceptance, appearance, aroma, color, flavor, texture, and purchase intent, following ethical and robust statistical protocols. The US method showed potential to improve process efficiency, reduce post-harvest losses, and add value to the fruit, enabling the development of innovative, healthy, and sustainable products. The application of US in regional jam production may contribute to Amazonian socioeconomic development, expanding opportunities for local agro-industries and meeting national and international market demands.