Publications by authors named "Lucia S Boeira"
Article Synopsis
- The study explored how macerating acai fruit in alcohol vinegar can create a functional product with natural color and health benefits.
- Researchers tested different ratios of acai to vinegar and maceration times to optimize the final product's color, antioxidant capacity, and phenolic content.
- The best results were achieved with a 1:1 ratio of alcohol vinegar to acai and a 14-day maceration, producing a vibrant color and a rich profile of aromatic compounds.
Fermentation is a preservation process responsible for increasing food product shelf life. In this context, alcoholic fermentation can add value to unconventional Amazon fruits, e.g.
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