UVAIA (EUGENIA PYRIFORMIS CAMBESS.): A REVIEW OF ITS CHEMICAL COMPOSITION, NUTRITIONAL PROPERTIES, AND TECHNOLOGICAL POTENTIAL
DOI:
https://doi.org/10.63330/aurumpub.060-009Keywords:
Bioactive compounds, Eugenia pyriformis, Food products, Native fruitsAbstract
Uvaia (Eugenia pyriformis Cambess.) is a native fruit species of the Brazilian Atlantic Forest with remarkable nutritional and technological potential, although it remains underexploited commercially. This narrative review aimed to compile and discuss the available evidence on the chemical composition, nutritional properties, bioactive compounds, and technological potential of uvaia, emphasizing its applications in the food industry and the prospects for its sustainable use. The available studies indicate that the fruit is rich in vitamin C, carotenoids, phenolic compounds, dietary fiber, and minerals, which are associated with high antioxidant activity. Uvaia pulp has been successfully applied in the development of nectars, dairy products, fermented beverages, and frozen desserts, demonstrating its potential as an ingredient for value-added foods. Furthermore, peels, seeds, and processing by-products have emerged as promising sources of bioactive compounds, starch, and natural extracts, expanding their potential use in food, cosmetic, and biomaterial applications within the context of circular economy and bioeconomy. Despite recent scientific advances, challenges remain regarding fruit perishability, genetic variability among accessions, and the lack of consolidated processing and preservation technologies. Further studies are needed to support the valorization of this native fruit and promote its wider application in the food production chain.
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