EMERGING TECHNOLOGIES FOR THE UTILIZATION OF FRUIT WASTE IN THE FORMULATION AND PRODUCTION OF BEVERAGES – A SYSTEMATIC REVIEW OF THE LITERATURE

Autores/as

  • João Guilherme Sodré de Souza Federal Institute of Education, Science and Technology of Maranhão – São Luís Campus – Monte Castelo
  • Miguel Vitor Lima Costa Federal Institute of Education, Science and Technology of Maranhão – São Luís Campus – Monte Castelo
  • Douglas Souza Maciel Federal Institute of Education, Science and Technology of Maranhão – São Luís Campus – Monte Castelo
  • Pedro Henrique Arruda Chaves Federal Institute of Education, Science and Technology of Maranhão – São Luís Campus – Monte Castelo
  • Mirella Teles Oliveira Federal Institute of Education, Science and Technology of Maranhão – São Luís Campus – Monte Castelo
  • Matheus Filipe Leitão de Oliveira Oliveira Graduate Program in Chemistry - Federal Institute of Education, Science and Technology of Maranhão – São Luís Campus – Monte Castelo
  • Jeiza Freitas Pinheiro Graduate Program in Chemistry - Federal Institute of Education, Science and Technology of Maranhão – São Luís Campus – Monte Castelo
  • Adriana Silva Caldas Caldas Graduate Program in Chemistry - Federal Institute of Education, Science and Technology of Maranhão – São Luís Campus – Monte Castelo
  • Luiz Carlos Rocha Junior Graduate Program in Chemistry - Federal Institute of Education, Science and Technology of Maranhão – São Luís Campus – Monte Castelo
  • Arlan Silva Freitas Academic Department of Chemistry - Federal Institute of Education, Science and Technology of Maranhão (IFMA) – São Luís Campus – Monte Castelo

DOI:

https://doi.org/10.66104/vc8rqa73

Palabras clave:

Bioconversion, Phenolic compounds, Alcoholic fermentation, Circular economy, By-product valorization

Resumen

This systematic literature review aimed to critically evaluate the use of fruit agro-industrial residues in the production of alcoholic beverages, with emphasis on technological performance, functional properties, and sustainability. Nineteen studies published between 2016 and 2025 were analyzed, considering residue types, processing conditions, physicochemical characteristics, sensory acceptance, and industrial application potential. The results indicate that peels, pomace, and seeds are viable substrates for producing beers, wines, and liqueurs due to their content of fermentable sugars and high concentrations of phenolic compounds, flavonoids, and anthocyanins, which contribute to antioxidant activity, oxidative stability, and sensory complexity. In several cases, beverages produced from residues showed higher total phenolic contents than conventional products. However, the evidence reveals significant methodological heterogeneity, with variations in fermentation parameters, extraction techniques, and sensory analysis protocols. Most studies were conducted at laboratory scale, limiting extrapolation to industrial contexts. Conventional processes such as fermentation and maceration still predominate, while emerging approaches focused on process optimization show potential to improve efficiency and standardization. Sensory acceptance is generally favorable but often based on small panels of untrained consumers. In addition, safety and regulatory aspects remain underexplored. From a sustainability perspective, residue valorization aligns with circular economy principles. Nevertheless, challenges persist regarding raw material variability, process standardization, and large-scale feasibility, indicating the need for further studies to support industrial application.

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Referencias

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Publicado

2026-04-22

Número

Vol. 13 Núm. 07 (2026): REMUNOM - ISSN 2178-6925

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Artigos

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Derechos de autor 2026 João Guilherme Sodré de Souza, Miguel Vitor Lima Costa, Douglas Souza Maciel, Pedro Henrique Arruda Chaves, Mirella Teles Oliveira, Matheus Filipe Leitão de Oliveira Oliveira, Jeiza Freitas Pinheiro, Adriana Silva Caldas Caldas, Luiz Carlos Rocha Junior, Arlan Silva Freitas

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Cómo citar

EMERGING TECHNOLOGIES FOR THE UTILIZATION OF FRUIT WASTE IN THE FORMULATION AND PRODUCTION OF BEVERAGES – A SYSTEMATIC REVIEW OF THE LITERATURE. (2026). REMUNOM, 13(07), 1-29. https://doi.org/10.66104/vc8rqa73