Currently, according to the World Healths Organization
(WHO), about 80% of the world population still uses traditional medicine as
primary health care, using in most cases medicinal plants or their bioactive
compounds (SILVA; BARREIRA; OLIVEIRA, 2016).
The benefits of a diet rich in vegetables for human health
are already evidenced in many studies. The natural products obtained from
plants, are rich and unique sources of a variety of phytochemicals that have
proven beneficial health effects and constitute an important basis for the
development of drugs, functional foods and health supplements (CARDOZO- JUNIOR;
MORAND, 2016; GAN et al., 2018; SILVA; BARREIRA; OLIVEIRA, 2016).
The well-known correlation between diet and physiology,
combined with the growing interest of consumers in products that promote health
and well-being, brings great possibilities in the areas of food science and
technology with the development and characterization of natural ingredients
that can be incorporated into functional foods .
Acerola is among the natural sources that have significantly
expanded its presence in functional foods and beverages. The fruit is known as
one of the greatest natural sources of L-ascorbic acid ( Vitamin C ), in
addition to containing several other nutrients, which makes it attractive and
increasingly popular in the human diet (MATTA et al., 2004; MEZADRI et al.,
2004). al., 2006).
The global market for acerola extracts has a continuous
growth, expected to move approximately 17.5 billion dollars by 2026. Currently,
North America, Japan and Europe are responsible for the largest consumption of
acerola extract in the world market, attributed the growing demand for this
input for the production of beverages, meat products, bakery, food supplements,
among others (BELWAL et al., 2018).
Due to its potential biological effects, attributed to the
high content of vitamin C and the presence of phenolic compounds, the demand
for the acerola fruit has increased significantly in recent years, not only in the
food sector of natural products, but also as a source of ascorbic acid for
pharmaceutical purposes (ASSIS et al., 2008.).
Acerola products have been increasing used in the
composition of beverages, dairy foods, cereal bars, fillings and also to enrich
juices and nectars of other fruits, such as pineapple, papaya and passion
fruit. Furthermore, it acts as an efficient antioxidant protecting the aroma
and color of many processed foods.
