The tucumã‐do‐Amazonas ( Astrocaryum aculeatum ) is a fruit that is native to the Amazon region and known for its high content of β ‐carotene, phenolic compounds, and unsaturated fatty acids, making it a promising candidate for the development of functional products. However, conventional thermal methods can degrade heat‐sensitive compounds. This study evaluated the application of microwave‐assisted extraction in the production of tucumã nectar, aiming to maximize the retention of β ‐carotene and preserve the physicochemical and functional characteristics as well as the bioactive compounds of the product. Using a central composite rotational design, the optimal extraction conditions were 122.99 W for 63.28 s, which resulted in higher β ‐carotene retention (0.111 ± 0.003 mg/g). Microwave treatment also stood out for better preservation of volatile compounds such as β ‐(E)‐ocimene and hexenal, as well as maintaining a suitable pH (6.52), light color ( Δ E < 0.7), and lipid profile, with oleic acid as the predominant fatty acid (82.93%). Compared to conventional heating, microwave heating showed lower thermal degradation and greater efficiency in preserving the bioactive compounds. It is concluded that this technology shows potential as an alternative for processing functional nectars derived from Amazonian fruits, preserving their bioactive compounds and functional properties.
Comapa et al. (Thu,) studied this question.