Potential Properties of Guabiroba (Campomanesia xanthocarpa O. Berg) Processing: A Native Brazilian Fruit

Crossmark: check for updates

Authors

  • Amanda A. Prestes Postgraduate Program in Food Engineering,Technology Center, Federal University of Santa Catarina,Trindade, Florianópolis, SC 88040-970, Brazil
  • Cristiane V. Helm Brazilian Agricultural Research Corporation (Embrapa Florestas), Guaraituba, Colombo, PR 83411-000, Brazil
  • Erick A. Esmerino Department of Food, Federal Institute of Rio de Janeiro, Maracanã, Rio de Janeiro, RJ 20270-021, Brazil; Food Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, RJ 23897-000, Brazil
  • Ramon Silva Department of Food, Federal Institute of Rio de Janeiro, Maracanã, Rio de Janeiro, RJ 20270-021, Brazil
  • Adriano G. da Cruz Department of Food, Federal Institute of Rio de Janeiro, Maracanã, Rio de Janeiro, RJ 20270-021, Brazil
  • Elane S. Prudencio Postgraduate Program in Food Engineering,Technology Center, Federal University of Santa Catarina,Trindade, Florianópolis, SC 88040-970, Brazil; Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, Florianópolis, SC 88034-001, Brazil

DOI:

https://doi.org/10.17140/aftnsoj-8-174

Keywords:

Myrtaceae family, Gavirova, New products, Emerging technologies, Technological approach

Abstract

Guabiroba (Campomanesia xanthocarpa O. Berg) is a native Brazilian fruit with an important nutritional value and a great economic potential for processing. This fruit is a source of fibers, carbohydrates, potassium, and bioactive compounds, such as polyphenols, carotenoids, and Vitamin C. The phytochemicals of guabiroba are elucidated regarding their high antioxidant activity, which is related to human health benefits when introduced into a dietary routine. In addition, the antioxidant property of this native fruit can act as a natural preservative against oxidative and enzymatic reactions, and microbiological spoilage, extending the shelf-life of food. Thus, the addition of guabiroba in the development of new products, in addition to improving the functionality of the food, can reduce the use of chemical additives. Studies related to encouraging the use of guabiroba in food formulation, as well as the use of emerging technologies in the processing of this native fruit, become the basis of this review that aims to expand the knowledge of this Brazilian fruit and enhance its application in the food industry.

References

Santos MDS, Lima JJ de, Petkowicz CLDO, Cândido LMB. Chemical characterization and evaluation of the antioxidant potential of gabiroba jam (Campomanesia xanthocarpa Berg). Acta Sci Agron. 2013; 35(1): 73-82. doi: 10.4025/actasciagron.v35i1.14389

Vallilo MI, Moreno PRH, Oliveira E de, Lamardo LCA, Garbelotti ML. Composição química dos frutos de Campomanesia xanthocarpa Berg-Myrtaceae. [In: Portuguese]. Ciência e Tecnol Aliment. 2008; 28: 231-237. doi: 10.1590/S0101-20612008000500035 de Paulo Farias D, Neri-Numa IA, de Araújo FF, Pastore GM. A critical review of some fruit trees from the Myrtaceae family as promising sources for food applications with functional claims. Food Chem. 2020; 306: 125630. doi: 10.1016/j.foodchem.2019.125630

Barbieri SF, de Oliveira Petkowicz CL, de Godoy RCB, de Azeredo HCM, Franco CRC, Silveira JLM. Pulp and jam of Gabiroba (Campomanesia xanthocarpa Berg): Characterization and rheological properties. Food Chem. 2018; 263: 292-299. doi: 10.1016/j. foodchem.2018.05.004

Alves AM, Alves MSO, Fernandes T de O, Naves RV, Naves MMV. Caracterização física e química, fenólicos totais e atividade antioxidante da polpa e resíduo de gabiroba. [In: Portuguese]. Rev Bras Frutic. 2013; 35(3): 837-844. doi: 10.1590/S0100- 29452013000300021 Adv Food Technol Nutr Sci Open J. 2022; 8(1): 1-13. doi: 10.17140/AFTNSOJ-8-174 de Oliveira Raphaelli C, Pereira E dos S, Camargo TM, et al. Biological activity and chemical composition of fruits, seeds and leaves of guabirobeira (Campomanesia xanthocarpa O. Berg–Myrtaceae): A review. Food Bio Sci. 2021; 40: 100899. doi: 10.1016/j. fbio.2021.100899

Santos MDS, Carneiro PIB, Wosiacki G, Petkowicz CL de O, Carneiro EBB. Caracterização físico-química, extração e análise de pectinas de frutos de Campomanesia Xanthocarpa B. (Gabiroba). [In: Portuguese]. Semin Ciências Agrárias. 2009; 30(1): 101. doi: 10.5433/1679-0359.2009v30n1p101 de Oliveira MIU, Rebouças DA, Leite KRB, de Oliveira RP, Funch LS. Can leaf morphology and anatomy contribute to species delimitation? A case in the Campomanesia xanthocarpa complex (Myrtaceae). Flora. 2018; 249: 111-123. doi: 10.1016/j.flora.2018.10.004

Jacomino AP, da Silva APG, de Freitas TP, de Paula Morais VS. Uvaia—Eugenia pyriformis Cambess. In: Exotic Fruits. Amsterdam, Netherlands: Elsevier; 2018: 435-438. doi: 10.1016/B978-0- 12-803138-4.00058-7

Prestes AA, Verruck S, Vargas MO, et al. Influence of guabiroba pulp (campomanesia xanthocarpa o. berg) added to fermented milk on probiotic survival under in vitro simulated gastrointestinal conditions. Food Res Int. 2021; 141: 110135. doi: 10.1016/j. foodres.2021.110135

Silva-Rodrigues HC, Silveira MP, Helm C V., de Matos Jorge LM, Jorge RMM. Gluten free edible film based on rice flour reinforced by guabiroba ( Campomanesia xanthocarpa) pulp. J Appl Polym Sci. 2020; 137(41): 49254. doi: 10.1002/app.49254

Malherbi NM, Schmitz AC, Grando RC, et al. Corn starch and gelatin-based films added with guabiroba pulp for application in food packaging. Food Packag Shelf Life. 2019; 19: 140-146. doi: 10.1016/j.fpsl.2018.12.008

Salmazzo GR, Verdan MH, Silva F, et al. Chemical composition and antiproliferative, antioxidant and trypanocidal activities of the fruits from Campomanesia xanthocarpa (Mart.) O. Berg (Myrtaceae). Nat Prod Res. 2021; 35(5): 853-857. doi: 10.1080/14786419.2019.1607333

Klafke JZ, Arnoldi da Silva M, Fortes Rossato M, et al. Antiplatelet, antithrombotic, and fibrinolytic activities of campomanesia xanthocarpa. Evidence-Based Complement Altern Med. 2012; 2012: 1-8. doi: 10.1155/2012/954748

Viecili PRN, Borges DO, Kirsten K, et al. Effects of Campomanesia xanthocarpa on inflammatory processes, oxidative stress, endothelial dysfunction and lipid biomarkers in hypercholesterolemic individuals. Atherosclerosis. 2014; 234(1): 85-92. doi: 10.1016/j.atherosclerosis.2014.02.010

Santos MS, Correia CH, Petkowicz CLO, Cândido LMB. Evaluation of the technological potential of gabiroba [Campoma-PUBLISHERS nesia xanthocarpa Berg] Fruit. J Nutr Food Sci. 2012; 02(09). doi: 10.4172/2155-9600.1000161

Schmidt H de O, Rockett FC, Pagno CH, et al. Vitamin and bioactive compound diversity of seven fruit species from south Brazil. J Sci Food Agric. 2019; 99(7): 3307-3317. doi: 10.1002/ jsfa.9544

Mendes RDM, Pinto E, Soares D. Determinação dos compostos bioativos da gabiroba. Agrarian. 2018; 11(39): 68-72. doi: 10.30612/agrarian.v11i39.7045

Lisbôa GN, Kinupp VF, de Barros IBI. Campomanesia xanthocarpa-Guabiroba. In: Coradin L, Siminski A, Reis A, eds. Espécies Nativas Da Flora Brasileira de Valor Econômico Atual Ou Potencial Plantas Para o Futuro-Região Sul. [In: Portuguese]. 2nd ed. DF, Brazil: Ministério do Meio Ambiente; 2011: 159-162

Pereira MC, Steffens RS, Jablonski A, et al. Characterization and antioxidant potential of brazilian fruits from the myrtaceae family. J Agric Food Chem. 2012; 60(12): 3061-3067. doi: 10.1021/ jf205263f

Santos MDS, Petkowicz CL de O, Wosiacki G, Nogueira A, Carneiro EBB. Caracterização do suco de araçá vermelho (Psidium cattleianum Sabine) extraído mecanicamente e tratado enzimaticamente. Acta Sci Agron. 2007; 29(5). doi: 10.4025/actasciagron.v29i5.737

Engelking LR, Vitamin A. In: Textbook of Veterinary Physiological Chemistry. Amsterdam, Netherlands: Elsevier; 2015: 282-287. doi: 10.1016/B978-0-12-391909-0.50044-X

OMS, Serie de Informes Técnicos. Dieta, nutrición y prevención de enfermedades crónicas: Informe de una consulta mixta de expertos OMS/FAO (Serie de Informes Técnicos). [In: Spanish]. Geneva, Switzerland: World Health Organization; 2003: 916

Fidelis M, Santos JS, Escher GB, et al. In vitro antioxidant and antihypertensive compounds from camu-camu (Myrciaria dubia McVaugh, Myrtaceae) seed coat: A multivariate structure-activity study. Food Chem Toxicol. 2018; 120: 479-490. doi: 10.1016/j. fct.2018.07.043

Fidelis M, de Oliveira SM, Sousa Santos J, et al. From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model. J Dairy Sci. 2020; 103(2): 1131-1140. doi: 10.3168/jds.2019-17173

Donado-Pestana CM, Moura MHC, de Araujo RL, de Lima Santiago G, de Moraes Barros HR, Genovese MI. Polyphenols from Brazilian native Myrtaceae fruits and their potential health benefits against obesity and its associated complications. Curr Opin Food Sci. 2018; 19: 42-49. doi: 10.1016/j.cofs.2018.01.001

Rodriguez-Concepcion M, Avalos J, Bonet ML, et al. A global perspective on carotenoids: Metabolism, biotechnology, and ben-Adv Food Technol Nutr Sci Open J. 2022; 8(1): 1-13. doi: 10.17140/AFTNSOJ-8-174 efits for nutrition and health. Prog Lipid Res. 2018; 70: 62-93. doi: 10.1016/j.plipres.2018.04.004

Corona-Leo LS, Meza-Márquez OG, Hernández-Martínez DM. Effect of in vitro digestion on phenolic compounds and antioxidant capacity of different apple (Malus domestica) varieties harvested in Mexico. Food Biosci. 2021; 43: 101311. doi: 10.1016/J. FBIO.2021.101311

Pantelić MM, Dabić Zagorac DČ, Davidović SM, et al. Identification and quantification of phenolic compounds in berry skin, pulp, and seeds in 13 grapevine varieties grown in Serbia. Food Chem. 2016; 211: 243-252. doi: 10.1016/j.foodchem.2016.05.051

Septembre-Malaterre A, Remize F, Poucheret P. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Res Int. 2018; 104: 86-99. doi: 10.1016/j.foodres.2017.09.031

Capeletto C, Conterato G, Scapinello J, et al. Chemical composition, antioxidant and antimicrobial activity of guavirova (Campomanesia xanthocarpa Berg) seed extracts obtained by supercritical CO and compressed n-butane. J Supercrit Fluids. 2016; 110: 2 32-38. doi: 10.1016/j.supflu.2015.12.009

Barbieri SF, da Costa Amaral S, Ruthes AC, et al. Pectins from the pulp of gabiroba (Campomanesia xanthocarpa Berg): Structural characterization and rheological behavior. Carbohydr Polym. 2019; 214: 250-258. doi: 10.1016/j.carbpol.2019.03.045

Minzanova S, Mironov V, Arkhipova D, et al. Biological activity and pharmacological application of pectic polysaccharides: A review. Polymers (Basel). 2018; 10(12): 1407. doi: 10.3390/ polym10121407

Vallilo MI, Garbelotti ML, Oliveira E de, Lamardo LCA. Características físicas e químicas dos frutos do cambucizeiro (Campomanesia phaea). [In: Spanish]. Rev Bras Frutic. 2005; 27(2): 241- 244. doi: 10.1590/S0100-29452005000200014

Vallilo MI, Lamardo LCA, Gaberlotti ML, Oliveira E de, Moreno PRH. Composição química dos frutos de Campomanesia adamantium (Cambessédes) O.Berg. Ciência e Tecnol Aliment. 2006; 26(4): 805-810. doi: 10.1590/S0101-20612006000400015

Chagas AC de S, Passos WM, Prates HT, Leite RC, Furlong J, Fortes ICP. Efeito acaricida de óleos essenciais e concentrados emulsionáveis de Eucalyptus spp em Boophilus microplus. [In: Portuguese]. Brazilian J Vet Res Anim Sci. 2002; 39(5). doi: 10.1590/S1413-95962002000500006

Campos RP, Hiane PA, Ramos MIL, Ramos Filho MM, Macedo MLR. Conservação pós-colheita de guavira (Campomanesia sp.). Rev Bras Frutic. 2012; 34(1): 41-49. doi: 10.1590/S0100- 29452012000100008

Toor RK, Savage GP. Effect of semi-drying on the antioxidant components of tomatoes. Food Chem. 2006; 94(1): 90-97. doi: Review | Volume 8 | Number 1 | PUBLISHERS 10.1016/j.foodchem.2004.10.054

Leonarski E, Reis NN dos, Bertan LC, Pinto VZ. Optimization and sensorial evaluation of guabiroba jam with prebiotic. [In: Portuguese]. Pesqui Agropecuária Bras. 2020; 55. doi: 10.1590/ s1678-3921.pab2020.v55.01841

Hill C, Guarner F, Reid G, et al. The International scientific association for probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol Hepatol. 2014; 11(8): 506-514. doi: 10.1038/nrgastro.2014.66

Ou K, Gu L. Absorption and metabolism of proanthocyanidins. J Funct Foods. 2014; 7: 43-53. doi: 10.1016/j.jff.2013.08.004

Messias CR, Quast LB, Alves V, Bitencourt TB, Quast E. Development of petit suisse cheese with native fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg). J Food Nutr Sci. 2021; 9(3): 89. doi: 10.11648/j. jfns.20210903.14

Leonarski E, Santos DFD, Kuasnei M, Lenhani GC, Quast LB, Pinto VZ. Development, chemical, and sensory characterization of liqueurs from brazilian native fruits. J Culin Sci Technol. 2021; 19(3): 214-227. doi: 10.1080/15428052.2020.1747035

Federative Republic of Brazil Decreto no 6.871 de 4 de junho de 2009. Regulamenta a Lei no 8.918, de 14 de julho de 1994, que dispõe sobre a padronização, a classificação, o registro, a inspeção, a produção e a fiscalização de bebidas. [In: Portuguese]. In: Diário Oficial da União; 2009: 1-50

Cristofel CJ, Grando RC, Tormen L, Francisco CT dos P, Bertan LC. Effect of the use of guabiroba bark and functional ingredients on the characteristics of nile tTilapia burger. J Food Process Preserv. 2021; 45(1). doi: 10.1111/jfpp.15040

Dias IP, Barbieri SF, Fetzer DEL, Corazza ML, Silveira JLM. Effects of pressurized hot water extraction on the yield and chemical characterization of pectins from Campomanesia xanthocarpa Berg fruits. Int J Biol Macromol. 2020; 146: 431-443. doi: 10.1016/j.ijbiomac.2019.12.261

Pereira MC, Hill LE, Zambiazi RC, Mertens-Talcott S, Talcott S, Gomes CL. Nanoencapsulation of hydrophobic phytochemicals using poly (dl-lactide-co-glycolide) (PLGA) for antioxidant and antimicrobial delivery applications: Guabiroba fruit (Campomanesia xanthocarpa O. Berg) study. LWT-Food Sci Technol. 2015; 63(1): 100-107. doi: 10.1016/j.lwt.2015.03.062

Czaikoski K, Mesomo MC, Krüger RL, Queiroga CL, Corazza ML. Extraction of campomanesia xanthocarpa fruit using supercritical CO and bioactivity assessments. J Supercrit Fluids. 2015; 98: 2 79-85. doi: 10.1016/j.supflu.2015.01.006

Zielinski AAF, Sanchez-Camargo A del P, Benvenutti L, Ferro DM, Dias JL, Ferreira SRS. High-pressure fluid technologies: Re-Prudencio ES et al 11 Adv Food Technol Nutr Sci Open J. 2022; 8(1): 1-13. doi: 10.17140/AFTNSOJ-8-174 cent approaches to the production of natural pigments for food and pharmaceutical applications. Trends Food Sci Technol. 2021; 118: 850-869. doi: 10.1016/j.tifs.2021.11.008

Capeletto C, Conterato G, Scapinello J, et al. Chemical composition, antioxidant and antimicrobial activity of guavirova (Campomanesia xanthocarpa Berg) seed extracts obtained by supercritical CO and compressed n-butane. J Supercrit Fluids. 2016; 110: 2 32-38. doi: 10.1016/j.supflu.2015.12.009

Einhorn-Stoll U, Kunzek H. Thermoanalytical characterisation of processing-dependent structural changes and state transitions of citrus pectin. Food Hydrocoll. 2009; 23(1): 40-52. doi: 10.1016/j.foodhyd.2007.11.009

Chan SY, Choo WS, Young DJ, Loh XJ. Pectin as a rheology modifier: Origin, structure, commercial production and rheology. Carbohydr Polym. 2017; 161: 118-139. doi: 10.1016/j.carbpol.2016.12.033

Jamsazzadeh Kermani Z, Shpigelman A, Pham HTT, Van Loey AM, Hendrickx ME. Functional properties of citric acid extracted mango peel pectin as related to its chemical structure. Food Hydrocoll. 2015; 44: 424-434. doi: 10.1016/j.foodhyd.2014.10.018

Plaza M, Turner C. Pressurized hot water extraction of bioactives. TrAC Trends Anal Chem. 2015; 71: 39-54. doi: 10.1016/j. trac.2015.02.022

Zakaria SM, Kamal SMM. Subcritical water extraction of bioactive compounds from plants and algae: Applications in pharmaceutical and food ingredients. Food Eng Rev. 2016; 8(1): 23-34. doi: 10.1007/s12393-015-9119-x

Adetunji LR, Adekunle A, Orsat V, Raghavan V. Advances in the pectin production process using novel extraction techniques: A review. Food Hydrocoll. 2017; 62: 239-250. doi: 10.1016/j. foodhyd.2016.08.015

Fang Z, Bhandari B. Encapsulation of polyphenols–a review. Trends Food Sci Technol. 2010; 21(10): 510-523. doi: 10.1016/J. TIFS.2010.08.003

Pereira MC, Oliveira DA, Hill LE, et al. Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract. Food Chem. 2018; 240: 396- 404. doi: 10.1016/j.foodchem.2017.07.144

Uskokovic D, Stevanovic M. Poly (lactide-co-glycolide)based micro and nanoparticles for the controlled drug delivery of vitamins. Curr Nanosci. 2009; 5(1): 1-14. doi: 10.2174/157341309787314566

Schumacker PT. Reactive oxygen species in cancer cells: Live by the sword, die by the sword. Cancer Cell. 2006; 10(3): 175-176. doi: 10.1016/j.ccr.2006.08.015

Amaral S da C, Barbieri SF, Ruthes AC, Bark JM, Winnis- 12 PUBLISHERS chofer SMB, Silveira JLM. Cytotoxic effect of crude and purified pectins from campomanesia xanthocarpa Berg on human glioblastoma cells. Carbohydr Polym. 2019; 224: 115140. doi: 10.1016/j.carbpol.2019.115140

Hernández-Hernández HM, Moreno-Vilet L, Villanueva-Rodríguez SJ. Current status of emerging food processing technologies in Latin America: Novel non-thermal processing. Innov Food Sci Emerg Technol. 2019; 58: 102233. doi: 10.1016/j.ifset.2019.102233

El Kantar S, Boussetta N, Lebovka N, et al. Pulsed electric field treatment of citrus fruits: Improvement of juice and polyphenols extraction. Innov Food Sci Emerg Technol. 2018; 46: 153-161. doi: 10.1016/j.ifset.2017.09.024

Dziadek K, Kopeć A, Dróżdż T, et al. Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice. J Food Sci Technol. 2019; 56(3): 1184-1191. doi: 10.1007/ s13197-019-03581-4

Gómez-López VM, Ragaert P, Debevere J, Devlieghere F. Pulsed light for food decontamination: a review. Trends Food Sci Technol. 2007; 18(9): 464-473. doi: 10.1016/j.tifs.2007.03.010

Palgan I, Caminiti IM, Muñoz A, et al. Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf life. Int J Food Microbiol. 2011; 151(1): 1-6. doi: 10.1016/j.ijfoodmicro.2011.07.019

Muñoz A, Palgan I, Noci F, et al. Combinations of high intensity light pulses and thermosonication for the inactivation of escherichia coli in orange juice. Food Microbiol. 2011; 28(6): 1200- 1204. doi: 10.1016/j.fm.2011.04.005

Pereira MC, Steffens RS, Jablonski A, et al. Characterization and antioxidant potential of Brazilian fruits from the Myrtaceae family. J Agric Food Chem. 2012; 60(12): 3061-3067. doi: 10.1021/ jf205263f

Sánchez-Camargo A del P, Gutiérrez L-F, Vargas SM, Martinez-Correa HA, Parada-Alfonso F, Narváez-Cuenca C-E. Valorisation of mango peel: Proximate composition, supercritical fluid extraction of carotenoids, and application as an antioxidant additive for an edible oil. J Supercrit Fluids. 2019; 152: 104574. doi: 10.1016/j.supflu.2019.104574

Zaghdoudi K, Framboisier X, Frochot C, et al. Response surface methodology applied to Supercritical Fluid Extraction (SFE) of carotenoids from Persimmon (Diospyros kaki L.). Food Chem. 2016; 208: 209-219. doi: 10.1016/j.foodchem.2016.03.104

Mercado-Mercado G, Montalvo-González E, González-Aguilar GA, Alvarez-Parrilla E, Sáyago-Ayerdi SG. Ultrasound-assisted extraction of carotenoids from mango (Mangifera indica L. ‘Ataulfo’) by-products on in vitro bioaccessibility. Food Biosci. 2018; 21: 125-131. doi: 10.1016/j.fbio.2017.12.012 Prudencio ES et al Review | Volume 8 | Number 1 | Adv Food Technol Nutr Sci Open J. 2022; 8(1): 1-13. doi: 10.17140/AFTNSOJ-8-174

Morison KR, Hartel RW. Evaporation and Freeze Concentration. In: Heldman DR, Lund DB SC, eds. Handbook of Food Engineering. 2nd ed. Florida, USA: CRC Press; 2018: 495-550

Zielinski AA, Zardo DM, Alberti A, et al. Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice. J Sci Food Agric. 2019; 99(6): 2786-2792. doi: 10.1002/jsfa.9486 Submit your article to this journal | https://openventio.org/submit-manuscript/ PUBLISHERS

Sánchez J, Ruiz Y, Auleda JM, Hernández E, Raventós M. Review. Freeze concentration in the fruit juices industry. Food Sci Technol Int. 2009; 15(4): 303-315. doi: 10.1177/1082013209344267

Sánchez J, Ruiz Y, Raventós M, Auleda JM, Hernández E. Progressive freeze concentration of orange juice in a pilot plant falling film. Innov Food Sci Emerg Technol. 2010; 11(4): 644-651. doi: 10.1016/j.ifset.2010.06.006

Downloads

Published

2022-02-17

How to Cite

Amanda A. Prestes, Cristiane V. Helm, Erick A. Esmerino, Ramon Silva, Adriano G. da Cruz, & Elane S. Prudencio. (2022). Potential Properties of Guabiroba (Campomanesia xanthocarpa O. Berg) Processing: A Native Brazilian Fruit. Advances in Food Technology and Nutrition Sciences, 8(1), 1–13. https://doi.org/10.17140/aftnsoj-8-174

Issue

Vol. 8 No. 1 (2022): Volume 8 Issue 1 2022

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All content published in Advances in Food Technology and Nutrition Sciences (AFTNS) is licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This license allows anyone to copy, distribute, transmit, and adapt the work — including for commercial purposes — provided appropriate credit is given to the original author(s) and source.