| Title | Trends in the full use of the superfruit Psidium guajava: a scientific and technological review |
|---|---|
| ID_Doc | 13340 |
| Authors | Schappo, FB; Ferreira, BL; Nunes, IL |
| Title | Trends in the full use of the superfruit Psidium guajava: a scientific and technological review |
| Year | 2024 |
| Published | |
| Abstract | Psidium guajava (PG) possesses high bioactive compound content, such as phenolics and carotenoids. Therefore, the fruit's pulp is consumed mainly, generating approximately 30% of co-products. Moreover, using different PG parts can enhance food chain production sustainability, contributing to a circular economy. This review was based on scientific papers that used parts of PG to obtain bioactive compounds in order to investigate sustainable extraction methods. In addition, scientific papers and patent documents were reviewed to assess the products developed using PG and its potential applications and gaps for future development. This review shows that 50% of the papers used sustainable methodologies for extracting bioactive compounds with ultrasound (59%) and supercritical fluid (17%) preeminent. PG seeds were the most used in the applications found in the papers (31%), followed by leaves (28%), pulp (14%), and peel (3%), while in the patent documents, the leaves were predominant (75%). Different parts of PG showed great potential for application in many areas, especially in foods and beverages associated with health benefits, such as immunomodulation and antioxidant potential. The main gaps listed in this study were the development of products with bioactive compounds extracted from PG and the greater applicability of different parts of PG, especially the peel. The main challenges of using PG are sustainability in the extraction methods and keeping good sensory characteristics in products fortified with PG. Therefore, this review shows that PG coproducts can become a high-value and low-cost ingredient to be explored in many fields. |
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