Agroecología Global. Revista Electrónica de Ciencias del Agro y Mar
versión On-line ISSN 2665-0290
Resumen
PICO-POMA, Josselyn Paulina; CHIRIBOGA-RUILOVA, Mayra Vanessa; SARABIA-GUEVARA, Diego Abelardo y LANDIVAR-VALVERDE, Marcos David. Amazonian fruits and vegetables as raw materials for food production. Agroecología Global [online]. 2024, vol.6, n.10, pp.75-88. Epub 30-Jun-2024. ISSN 2665-0290. https://doi.org/10.35381/a.g.v6i10.3578i.
The objective of this research was to carry out a bibliographic review of information on the use of the industrialization of Amazonian fruits and vegetables. Methodologically, the research was documentary type, from fifty-six (56) bibliographic sources, with information collected regarding the use of Amazonian fruits and vegetables. The results indicated that some authors consider these species to be functional products, since they act to inhibit catastrophic diseases, and can be consumed in their natural state and minimally processed. In conclusion, among the promising technological processes, applied to species such as Copoazú (Theobroma grandiflorum), Arazá (Eugenia stipitata), Aguaje (Mauritia flexuosa L.), Sacha Culantro (Eryngium foetidum L.), Turmeric (Cúrcuma longa L.), Sacha Garlic (Mansoa alliacea); It is also concluded that in the food industry the production of juices, nectars, jams, dehydrated foods, infusions among others stands out.
Palabras clave : Fruits; Vegetation; food industry; fruit juice; commercial use.