{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:56:00Z","timestamp":1790567760809,"version":"4.1.0"},"reference-count":61,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T00:00:00Z","timestamp":1790294400000},"content-version":"vor","delay-in-days":24,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Evaluation of the biological activity of food wastes is essential to identify promising bioactive compound sources for food applications. This study comparatively analyzed bioactive compounds and biological activities of Amazonian agro\u2010industrial fruit wastes: acerola pomace (AP), a\u00e7a\u00ed seed (AS), mango peel (MP), and pupunha peel (PP), aiming at their valorization as natural antioxidants and antimicrobials. Extracts were obtained by dynamic maceration using ethanol and methanol, and thermal treatment using water and diluted sulfuric acid at mass\/solvent ratios of 1:10 and 1:20 (w\/v). Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AA), and major phenolic compound profile by HPLC\u2010DAD were determined. Antibacterial activity was assessed by broth microdilution. Extracts showing antimicrobial potential were further evaluated for cytogenetic safety using the\n                      <jats:italic>Allium cepa<\/jats:italic>\n                      assay. Ethanolic and methanolic AS extracts (ASE and ASM) at 1:10 (w\/v) showed the highest TPC (2,252.20 and 2240.00\u00a0mg GAE\/100\u00a0g, respectively). ASM showed the highest TFC (1112.31\u00a0mg\/100\u00a0g), while ASE showed the highest AA (25661.90\u00a0\u00b5mol TE\/100\u00a0g). Catechin was the predominant phenolic compound in ASE 1:10 (29.86 \u00b1 0.64\u00a0mg\/100\u00a0g). Only ASE and ASM showed antibacterial activity, with bactericidal effects against\n                      <jats:italic>Staphylococcus aureus<\/jats:italic>\n                      and bacteriostatic activity against\n                      <jats:italic>Proteus mirabilis<\/jats:italic>\n                      and\n                      <jats:italic>Pseudomonas aeruginosa<\/jats:italic>\n                      . ASM exhibited genotoxic and mitodepressive effects, whereas ASE demonstrated the lowest cytogenetic alterations at the bactericidal concentration. ASE represents a promising renewable source of bioactive compounds for high\u2010value products, supporting sustainable waste management.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>Amazonian fruit residue extracts, especially those obtained from a\u00e7a\u00ed seeds, showed potential as sustainable sources of natural antioxidant and antibacterial compounds. The ethanolic a\u00e7a\u00ed seed extract may be explored as a functional ingredient or natural additive in food products, contributing to cleaner\u2010label formulations, improved oxidative stability, and extended shelf life. This study also highlights the importance of selecting extraction methods that combine bioactivity with biological safety for future food applications.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71477","type":"journal-article","created":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T07:35:20Z","timestamp":1790321720000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparative Valorization of Amazonian Fruit Wastes Reveals A\u00e7a\u00ed Seeds as a Promising Source of Antibacterial and Antioxidant Compounds"],"prefix":"10.1111","volume":"91","author":[{"given":"Lucas Figueiredo","family":"da Silva","sequence":"first","affiliation":[{"name":"Programa de P\u00f3s\u2010Gradua\u00e7\u00e3o em Ci\u00eancias Farmac\u00eauticas (PPGCF) Instituto de Ci\u00eancias da Sa\u00fade (ICS) Universidade Federal do Par\u00e1 (UFPA)  Bel\u00e9m Par\u00e1 Brazil"},{"name":"Laborat\u00f3rio de Higiene 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