Importance of native cerrado fruits for fermented acetic production: a review
International Journal of Development Research
Importance of native cerrado fruits for fermented acetic production: a review
Received 17th October, 2021; Received in revised form 19rd November, 2021; Accepted 27th December, 2021; Published online 28th January, 2022
Copyright © 2022, Adriana Rodrigues Machado et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The Cerrado biome has different fruit species with great potential for agri-food use. Several studies advance in this raw material to produce alternative products with longer shelf life and added value. Vinegar is a product of commercial interest and a rational way to take advantage of native fruits. Therefore, the fruits of the Cerrado, due to its constitution, with functional properties favorable to health, can facilitate its use by the food industry to obtain new products, such as apathetic fermentation. Fruit vinegar has superior sensory and nutritional quality than other vinegar obtained from other sources, with their flavor and aroma. This review's objective was to present the importance of the existing fruits of the CerradoGoiano for possible use to produce fermented acetic. The potential fruits addressed in this review were: Araticunzeiro (Annona crassiflora), Butiazeiro (Butia purpurascens Glassman), Buritizeiro (Mauritia flexuosa), Baruzeiro (Dipteryxalata Vog.), Gabirobeira (Pub Campomanesia). Cagaiteira (Eugenia dysenterica DC), Pequi (Caryocar brasiliense Camb.), Cerrado -caju (Anacardiumothonianum Rizz.), Muricizeiro (Byrsonimacrassifolia (L.) Rich), Guapeva (Pouteria cf. gardneriana Radlk), Mangabeira (Hancorniaspeciosa Gomes).
