Unlocking the Industrial Potential of Cambuci Peel: A Sustainable Approach Based on Its Physicochemical Profile

Juver Andrey Jimenez Moreno, Tiago Linhares Cruz Tabosa Barroso, Luiz Eduardo Nochi Castro, Leda Maria Saragiotto Colpini, Felipe Sanchez Bragagnolo, Mauricio Ariel Rostagno and Tânia Forster Carneiro ()
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Juver Andrey Jimenez Moreno: Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas 13083-862, SP, Brazil
Tiago Linhares Cruz Tabosa Barroso: Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas 13083-862, SP, Brazil
Luiz Eduardo Nochi Castro: Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas 13083-862, SP, Brazil
Leda Maria Saragiotto Colpini: Department of Chemical Engineering, Federal University of Parana (UFPR), Rua Dr. João Maximiano, 426, Vila Operária, Jandaia do Sul 86900-000, PR, Brazil
Felipe Sanchez Bragagnolo: Laboratório Multidisciplinar em Alimentos e Saúde (LabMAS), Faculdade de Ciências Aplicadas (FCA), Universidade Estadual de Campinas (UNICAMP), Rua Pedro Zaccaria, Limeira 13480-000, SP, Brazil
Mauricio Ariel Rostagno: Laboratório Multidisciplinar em Alimentos e Saúde (LabMAS), Faculdade de Ciências Aplicadas (FCA), Universidade Estadual de Campinas (UNICAMP), Rua Pedro Zaccaria, Limeira 13480-000, SP, Brazil
Tânia Forster Carneiro: Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas 13083-862, SP, Brazil

Resources, 2025, vol. 14, issue 7, 1-16

Abstract: Cambuci is a native fruit from Brazil, and during the processing of this fruit, the peel is typically discarded due to limited knowledge of its physicochemical characteristics, which restricts its potential applications across various industries. Given the lack of detailed physicochemical characterization of this by-product in the literature, this study aimed to analyze key parameters to expand on our understanding of this raw material and stimulate interest from both academia and industry. The cambuci peel was found to have a moisture content of 9.41 ± 1.69% dw (dry weight), total solids of 90.59 ± 1.69% dw, and volatile solids of 87.41 ± 1.69%. Its ash content was 3.18 ± 0.41%, while the chemical oxygen demand (COD) reached 420.54 ± 9.88 mg L −1 . The total protein content was 4.93 ± 0.04 g/100 g dw, with reducing sugars at 108.22 ± 3.71 mg g −1 and non-reducing sugars at 30.58 ± 3.16 mg g −1 . Neutral detergent fiber (NDF) and acid detergent fiber (ADF) were determined as 36.65 ± 0.19% dw and 18.91 ± 0.05% dw, respectively, with hemicellulose content of 17.74 ± 0.20% dw. Chromatographic analysis identified key bioactive compounds, including ellagic and gallic acid, which hold significant potential for pharmaceutical and food industry applications. Thermogravimetric analysis revealed three distinct decomposition zones, corresponding to physisorbed water, hemicellulose decomposition, and cellulose degradation, respectively. The results demonstrate the valuable physicochemical and biochemical properties of cambuci peel, supporting its potential for the development of new bioproducts aligned with circular economy principles. This study lays the foundation for further research into this underutilized by-product and its application in diverse industrial sectors.

Keywords: cambuci peel; physicochemical characterization; bioactive compounds; circular economy; by-product utilization (search for similar items in EconPapers)
JEL-codes: Q1 Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2025
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