Peel of Amazonian fruits (Tucumã and Peach Palm) as functional ingredients of low cost and high nutritional value

Abstract

This research project proposes the exploration of the technological potential of residues obtained from the processing of fruits native to the Amazon region. The main objectives of this work are to characterize peach palm (Bactris gasipaes) and tucumã (Astrocaryum vulgare Mart.) peels to obtain ingredients rich in fiber, nutrients, and bioactive compounds, in addition to evaluating the potential for using these ingredients with functional properties in the technology of thermoplastic extrusion, through the application in extruded corn products of the ''snack'' type. In this way, we will propose the development of a sustainable ingredients chain and encourage the circular economy in the Amazon region. (AU)