{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,17]],"date-time":"2026-03-17T04:16:25Z","timestamp":1773720985275,"version":"3.50.1"},"reference-count":74,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2024,10,25]],"date-time":"2024-10-25T00:00:00Z","timestamp":1729814400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","award":["408181\/2021-4"],"award-info":[{"award-number":["408181\/2021-4"]}],"id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","award":["314929\/2021-5"],"award-info":[{"award-number":["314929\/2021-5"]}],"id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","award":["Finance Code 001"],"award-info":[{"award-number":["Finance Code 001"]}],"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","award":["408181\/2021-4"],"award-info":[{"award-number":["408181\/2021-4"]}],"id":[{"id":"10.13039\/501100002322","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","award":["314929\/2021-5"],"award-info":[{"award-number":["314929\/2021-5"]}],"id":[{"id":"10.13039\/501100002322","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","award":["Finance Code 001"],"award-info":[{"award-number":["Finance Code 001"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Resources"],"abstract":"<jats:p>The Amazon is one of the largest and most diverse biomes on the planet. Cupua\u00e7u (Theobroma grandiflorum (Willd. ex Spreng.) Schum) and bacuri (Platonia insignis Mart.) are Amazonian fruit species appreciated for their sensory characteristics and promising availability of bioactive compounds. However, high moisture levels (&gt;80%) make these pulps susceptible to deterioration during storage. In this study, the oven-drying process was monitored to produce dry and more stable pulps. The process was monitored at 40 \u00b0C, 55 \u00b0C and 70 \u00b0C, and the bioactive compounds and antioxidant capacity were determined as quality indicators. In general, drying at 70 \u00b0C for 340 min produced dried cupua\u00e7u and bacuri pulps with high levels of total phenolic compounds: 288 and 652 mg gallic acid equivalents\/100 g, respectively. The hygroscopic evaluation suggested that both of the dried pulps should be stored at a relative humidity of &lt;40% to avoid rapid water adsorption and it is advised to carry out the oven-drying process until up to 12% moisture is reached for cupua\u00e7u and 9% for bacuri to avoid unnecessary energy consumption. Thus, this study expands the potential of bacuri and cupua\u00e7u pulps for application in food industries, contributing to the economic and social development of the Amazon region.<\/jats:p>","DOI":"10.3390\/resources13110153","type":"journal-article","created":{"date-parts":[[2024,10,25]],"date-time":"2024-10-25T10:50:08Z","timestamp":1729853408000},"page":"153","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Oven-Dried Cupua\u00e7u and Bacuri Fruit Pulps as Amazonian Food Resources"],"prefix":"10.3390","volume":"13","author":[{"given":"Anna Paula Pereira","family":"Barbosa-Carvalho","sequence":"first","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3900-205X","authenticated-orcid":false,"given":"Rosinelson","family":"da Silva Pena","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4549-3297","authenticated-orcid":false,"given":"Renan Campos","family":"Chist\u00e9","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"},{"name":"Faculty of Pharmacy, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte 31270-901, MG, Brazil"}]}],"member":"1968","published-online":{"date-parts":[[2024,10,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109836","DOI":"10.1016\/j.foodres.2020.109836","article-title":"Comparative evaluation of chemical composition and biological activities of tropical fruits consumed in Manaus, central Amazonia","volume":"139","author":"Faria","year":"2021","journal-title":"Brazil. 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