Fruits of the Brazilian Cerrado: Possibilities of Uses for the Manufacture of Food Products

Abstract

Abstract The Cerrado is an important South American biome, with a wide diversity of fruit species, with attractive sensory characteristics and high nutritional value. In this scenario, the industrial production of food products made from Cerrado fruits is a viable alternative to favor their use and commercialization. From this perspective, this study presents an overview of food products made from Cerrado fruits, such as pequi, cagaita, baru, buriti, and caja-manga. Our data indicate that jellies, flours, beverages, and other by-products of Cerrado fruits have similar physical-chemical characteristics to those produced with conventional fruits, in addition to good sensorial acceptability and stability regarding microbiological standards. Therefore, the processing of Cerrado fruits constitutes an interesting alternative for the sustainable use of native fruits and may represent an income alternative for small rural producers, contributing to the protection of biodiversity and biome preservation. However, further research is still needed on the subject, especially with regard to processing practices and product quality.

Keywords

• Native fruits
• Sustainability
• Production technologies