Acai triumphs as a super food.

This Brazilian fruit awakens more and more interest in the world.

Acai, is one Palm tree in the North of Brazil, It has great socio-economic importance to the region of the Amazon. Its fruit is composed of a disk of seeds wrapped in a gray pulp, oil seeds, covered with a skin of a very dark purple.

The pulp is a product with high energy value, nutritive potential, rich in fiber, proteins, lipids and anthocyanin. ES widely consumed in its natural state to prepare juices, ice cream, liquors, marmalades and desserts. Also athletes use it because it provides many nutrients and energy.

The interest in this fruit grows in Brazil and in the world, because of the various benefits associated with their consumption, especially on human health, as the high antioxidant capacity, anti-inflammatory and cardioprotective properties. In addition, has one anticancer activity, Since different phenolic extracts have displayed the ability to reduce the proliferation of leukemia.

Acai, as many berries characteristics, is a rich source of antioxidants and nutrients, What makes it a powerful reducer of free radicals; prevents, Therefore, Aging and, Thanks to its omega essential fatty acids content 3, 6 and 9, protects against cardiovascular diseases. In addition, is formed by a 40% fiber, and its high concentration of carbohydrates, protein and vegetable fat make it ideal for athletes and active people.

Its properties include:

•ANTIOXIDANT: It is a fruit of mainly antioxidant effects. It is estimated that it contains almost 33 times more content of antioxidants than a black grape.
• ENERGY: is a highly energetic fruit, provides much vitality and resistance so it is very much appreciated by athletes and active people.
• REJUVENATING: by its high content of antioxidants, rejuvenates, helping to combat free radicals.
• CLEANSING: This little is very good for helping to debug the Agency sued in fasting.
• STRENGTHENS DEFENSES: its contents of ellagic acid (a polyphenol) helps fight bacteria and viruses.
30• CHOLESTEROL: It is very good for combating and preventing cardiovascular diseases. Their fiber intake, its antioxidant effect and its high content of beneficial fatty acids hinder the absorption of fats to prevent rust and to become cholesterol. So you can say that it helps to reduce the levels of harmful cholesterol.
• CONSTIPATION: its high content in natural fiber helps fight constipation.
• NERVOUS SYSTEM: its fatty acids help to reinforce and maintain in good condition the nervous system, being recommended for people with nervous disorders.
• NUTRITION: contains 16 amino acids, so it is recommended in diets vegetarian athletes of high performance looking for quality in the consumption of proteins.
• REMINERALISES: contains many minerals such as calcium, Zinc, Magnesium, Iron and mostly has high content of potassium (930 mg. by each 100 Gr.). It is also rich in vitamin E (45 mg. By each 100 Gr.), Vitamin C (20 mg.) and B-group vitamins. So it is recommended for people who suffer from anemia, fatigue, lack of force, Anorexia, etc.
• RICH IN FATTY ACIDS: contains polyunsaturated fatty acids Omega 3, Omega 6, and Omega 9 (oleic acid, Linoleic, Palmitic acid, etc.).

Scientists from the school of chemical engineering at the University of Campinas and the school of chemical engineering from the Federal University of Pará, Noting that acai is highly perishable acai powder production were investigated.

The development of the fruit powder ensures a product with low water content, greater stability and long room temperature storage.

Are the techniques used for the production of fruit powder: freeze drying, encapsulation of juices by technique with sucrose and spray drying, as well as the fluidized bed and bedding at pump.

The drying process of acai in fluidized bed of inert particles has proven to be viable from the point of view of operating, Since it was possible to obtain good yields, producing a powder with a low moisture content. It was possible to obtain a powder rich in anthocyanins, whose values can be compared with freeze dried acai, In addition to being more cheap.

We also found that the optimum condition for obtaining high yields of a powder rich in anthocyanins, in the experimental domain investigated, was: the temperature of the drying air of approximately 66,12 ° C; the air flow of 24,44% higher than the minimum flow of expulsion of jets, and concentration of maltodextrin for 20,56%.