Macauba Palm—Acrocomia aculeata

José M.C. Costa1, Dalany M. Oliveira2 and Luis E.C. Costa1

1
Federal University of Ceará, Fortaleza, Ceará, Brazil, 2Federal Institute of Education, Science and Technology of Paraiba, Sousa, Paraiba, Brazil

Chapter Outline
Introduction 297 Whole Fruit Pulp With and Without Maltodextrin Addition 300
Botanic and Production Aspects of Macaúba Palm 298 Dried Macaúba Pulp Powder 301
Drying Processes 298 The Influence of Drying Processes on the Chemical
Drying Adjuvants 299 Composition of Macaúba Palm Fruit Bioactive Compounds 301
Fruit Drying 300 References 302
Macaúba Palm Fruit Components 300 Further Reading 304

INTRODUCTION
Palm trees mainly occur in tropical and subtropical regions, with most genus and species found in Asia, Indonesia, and
the Americas. In the Americas, 67 genus and approximately 1440 species can be found; among these, 39 genus and 200
species occur in Brazil (Alves and Carvalho, 2010).
These trees are very important economically, due to the huge diversity of compounds that they produce in their
fruits and seeds. These compounds are seen as an important source of funds and are widely used in the local and
international industries (Lorenzi, 2006).
All the oilseed palm trees are also used as food due to the presence of starch, proteins, vitamins, and oils.
Their fruits are traditionally consumed fresh, boiled or as juices and the high amount of starch is on occasion used in
fermentation processes (Clement et al., 2005).
Many Latin-American palm trees are being studied with the intent of developing new products. Palm trees are
emblematic of the tropics, are abundant, productive, and vital for indigenous peoples’ subsistence (Clement et al.,
2005).
According to Rezende (2009), Brazil possesses a great diversity of oilseeds. Among these, the macaúba (Acrocomia
aculeata), which can be found in the northeast, southeast and south regions, stands out as the second-most productive
palm tree found in arid and semiarid regions, with a production of 1500 5000 kg/ha, second only to the dendê (Elaeis
guineensis) (Scariot et al., 1995).
Macaúba, also known as macacauba, macaı́ba, macaibeira, and macajuba, among others, has many uses; its inflores-
cences are used in flower arrangements, the leaves provide textile fibers, the thorns can be used as pins, the heart of the
palm is used in culinary ways and the trunk produces a sap that resembles honey after fermentation (Almeida et al.,
1998; Machado et al., 2010).
Macaúba fresh pulp has a sweet flavor and mucilaginous texture, can be consumed in natural or dehydrated form,
raw or after cooking, and can be used in several products such as drinks, cakes, icecreams, and jams. Additionally, oil
can be extracted from its fruit pulp and seeds (Brasil, 2002).
Oliveira et al. (2013) and Ramos et al. (2008) demonstrated the potential of macaúba pulp as a nutritive food,
able to contribute to the nutritional enrichment of supplementary feeding programs, being a natural source of vitamins
and minerals.

Exotic Fruits Reference Guide. DOI: http://dx.doi.org/10.1016/B978-0-12-803138-4.00039-3

© 2018 Elsevier Inc. All rights reserved. 297
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FIGURE 1 Macaúba palm tree (Acrocomia sclerocarpa Mart.) located in Chapada do Araripe, Arajara district in the city of Barbalha, Ceará, Brazil.

BOTANIC AND PRODUCTION ASPECTS OF MACAÚBA PALM

Macaúba cultivation occurs in regions with an altitude of between 150 and 1000 m, annual rainfall inferior to 1500 mm
and temperatures between 15 C and 35 C. The tree is planted once and can stays productive over 90 years, producing
around 240 1200 fruits (Silva et al., 1992).
Its stipe reaches 10 15 m high and 20 30 cm in diameter and is frequently covered by the petioles bases which
remains adhered for many years (Fig. 1). The node region is covered in dark, sharp spines, approximately 10 cm long
(Miranda et al., 2001).
The fructification process occurs throughout the year and the fruits ripen between September and January (Lorenzi,
2006). In this phase, they exude a characteristic aroma and the peel, usually very adherent to the pulp, loosens easily
(Brasil, 2002).
The fruits are spherical and are 2.5 5 cm in diameter (Fig. 2A and B). The epicarp breaks easily when ripened. The
mesocarp (Fig. 2C) is edible, fibrous, mucilaginous, rich in glycerides, has a sweet flavor and a sticky aspect, hindering
its separation, which results in low yields (Henderson et al., 1995; Brasil, 2002).

DRYING PROCESSES
Water removal is one of the oldest known processes for food preserving. Through this process the water activity of the
product is reduced, preventing the growth of microorganisms, particularly fungi and bacteria; slowing physicochemical
and enzymatic deterioration during storage.
Nowadays, food drying is widely used as a method of preservation of nutritional quality and commercial value and
fuels the emergence of new products on the market, which motivates investments in agricultural production and proces-
sing (Soares et al., 2001). One of the advantages of the drying process is the reduction of the product weight and
volume, which reduces transport, storage, and packaging costs (Eik, 2008; Shigematsu et al., 2005).
 Macauba Palm—Acrocomia aculeata 299

FIGURE 2 Macaúba fruit (A), peeled fruit (B), mesocarp (C), endocarp (D), seed (E).

According to Park (2006), each dryer type caters to different product needs. Therefore, one of the first requirements
for choosing a dryer is to know the properties of the product that is going to be dehydrated. Many different types of dry-
ing equipment are used to a great extent in the food industry, e.g., freeze dryers, spray dryers and rotary drum dryers
(Chua and Chou, 2003).
The basic mechanisms employed from the heat transfer source indicate the necessary equipment to the process, like-
wise, the possible fluid mechanics equipment can also be chosen through observation of the vapor withdrawal on the
product surface by fluid movement analysis (Park, 2006).
For fruit and other products dehydration, the most commonly used driers are, in order of importance: spray dryer,
fluidized bed dryer, tunnel dryer and lyophilizer. In all of these dryers, the dehydration process starts in a chamber that
receives the products.

Drying Adjuvants
Hygroscopicity and agglomeration of powdered foods are the biggest obstacles faced in drying raw materials rich in
sugars, such as pulps and fruit juices. These two phenomena can cause many problems in powdered foods and low
yields during the drying process (Fabra et al., 2011).
To avoid these problems, the use of adjuvants in appropriate levels is essential to maintain product acceptability,
ensure that the product does not exceed the limits established by legislation, and also help in the obtainment of free-
flowing powders (Jaya and Das, 2004). Drying adjuvants are also known as carriers or wall materials and are used
mainly for drying fruit pulp, reducing problems of agglomeration during the process, thereby improving the stability of
the obtained powders (Oliveira et al., 2007; Silva et al., 2006). Different materials, such as antiagglutinant agents, iso-
lated proteins and maltodextrins with different dextrose equivalents (DEs) are used for these purposes (Mosquera et al.,
2010).
Maltodextrin is one of the main additives used to aid fruit pulp drying in spray drying and freeze drying, due to its
low cost and hygroscopicity, avoiding particle agglomeration (Ferrari et al., 2012; Ceballos et al., 2012). This material
also has antioxidant activity and provides good retention of volatile substances (65% 80%). Maltodextrin also has well
defined physical properties and is soluble in water; these characteristics have popularized its use as an additive in the
food industry (Mosquera et al., 2010).
Maltodextrins with low (less than 20) DE are more efficient, possess better encapsulant properties and low moisture
diffusivity (Anselmo et al., 2006). High DE maltodextrins have long molecular structures, with a large number of rami-
fications and hydrophilic groups, which easily bind to water molecules in the storage room (Oliveira et al., 2014).
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DE 20 maltodextrins have been quite effectively used in spray drying. Many different fruit pulps were dried through
this process, such as blackberry pulp (Ferrari et al., 2012), mango pulp, cajá pulp (Neto et al., 2015), and soursop pulp
(Costa et al., 2014). They are also used in fruit pulp lyophilization, such as caja pulp (Oliveira et al., 2014) and macaú-
ba pulp (Oliveira et al., 2013).
The addition of appropriate concentrations of maltodextrin to the fruit pulp before the drying process increases
the efficiency and lowers the energy costs, generating a fruit pulp powder with better flowability and hygroscopic char-
acteristics. Maltodextrin is also used in many other food products such as candies, icecreams, soups, and dehydrated
beverages (Cereda and Franco, 2001).

Fruit Drying
Drying is one of the preservation processes available for application to the fruit pulp industry, thereby concentrating the
components of the raw material and enabling the product to be stored at ambient conditions for long periods (Gomes
et al., 2004).
The drying process consists of the elimination of water from the material by evaporation. There are several advan-
tages in using the drying process in fruit preservation, such as obtaining a better conservation of the product, increased
stability of the aromatic components, reducing product weight and increasing product availability during any time of
year (Park et al., 2001).
The drying process is substantiated by knowledge of balance of the initial and final moisture content of the product,
the water molecules relation with the solid structure, and the water transportation ratio from the product interior to the
surface (Brod et al., 1997).
Various physical and chemical material changes can be observed in fruit drying, mainly the increased concentration
of components and increased sugar content in the product (Lewicki and Pawlak, 2003). Most changes in dehydrated
food quality occur during processing and storage, involving changes in physical structures, rehydration degree, appear-
ance, and loss of aroma and flavor (Fellows, 2006).
Fruit drying or dehydration should preferably preserve its flavor, aroma, original colors, avoid the use of chemical
additives, and provide a texture similar to the fresh product (Queiroz et al., 2007). An additional advantage of fruit
drying is to increase the availability of the product outside the harvest period (Park et al., 2002).

MACAÚBA PALM FRUIT COMPONENTS

Whole Fruit Pulp With and Without Maltodextrin Addition
Table 1 presents the physicochemical characteristics, bioactive components, and color of whole macaúba pulp (WP)
and macaúba pulp with 8% maltodextrin (MP). In general, the addition of 8% maltodextrin did not greatly change the
physicochemical characteristics and bioactive components when compared to WP, except for the water activity (aw),
vitamin C, and the color parameters L*, a* and b*.
The pulps have low humidity and acidity, and a high content of soluble solids and aw, characterizing the fruit as
sweet and susceptible to microbial growth. Different moisture and acidity levels were found in the literature; Ramos
et al. (2008) observed higher moisture content and Hiane et al. (2005) lower acidity values. These variations can be
caused by different weather conditions, time of harvest, pulping type and maturity stage.
The loss of vitamin C in MP was 37.21% and is related to the addition of maltodextrin, which may have encapsu-
lated the ascorbic acid molecule, hindering its extraction. The total phenolics level is higher than the values found by
Kuskoski et al. (2005) for cupuassu pulp (20.50 mg GAE/100 g), and inferior to fruits such as grapes (117 mg GAE/
100 g) and açaı́ (136 mg GAE/100 g) that possess great phenological potential. Although MP showed a reduction of
32.14% of flavonoids compared to WP, there was no statistical difference. The flavonoids level comprised a range of
values similar to the ones found in cabbage (266 399 μg/g) (Huber and Rodriguez-Amaya, 2008), orange pear pulp
(348 μg/g), and gala apple-1 (277 μg/g) (Arabbi et al., 2004).
Macaúba pulp also showed high β-carotene and vitamin A levels. It is important to note that these values were high-
er than those found by Charoensiri et al. (2009) for fruits such as orange, watermelon, and papaya. The macaúba pulp
studied by Ramos et al. (2008) showed β-carotene concentrations of 49 μg/g. The color range comprising yellow to red
indicates fruits with high levels of carotenoids (Uenojo et al., 2007). The fact that the pulps exhibited an orange color
explains the high content found in this study, as WP showed a more intense coloration than MP.
 Macauba Palm—Acrocomia aculeata 301

TABLE 1 Characterization of Whole Macaúba Pulp (WP) and the Macaúba Pulp With 8% Maltodextrin (MP)

Parameters WP 6 δ MP 6 δ
Moisture (g/100 g) 40.19 6 0.72a** 41.30 6 0.31a
Water activity (aw) 0.92 6 0.01b* 0.94 6 0.002a
Titratable acidity (g/100 g) 1.43 6 0.07a 1.64 6 0.27a
pH 5.50 6 0.02a* 5.68 6 0.14a
Soluble solids ( Brix) 29.70 6 0.58a 27.63 6 2.81a
Total phenolics (mg GAE/100 g) 51.34 6 10.72a 49.88 6 2.03a
Yellow flavonoids (μg/g) 372.12 6 76.07 a
247.84 6 46.38a
Vitamin C (mg/100 g) 118.19 6 6.01a 72.83 6 8.70b
β-Carotene (μg/g) 35.99 6 1.09a 34.76 6 2.03a
Vitamin A (RE/100 g) 599.78 6 18.16a 579.29 6 33.86a
Color
L* 42.43 6 0.43a 41.00 6 0.69b
a* 5.08 6 0.31a 1.46 6 0.17b
b* 17.31 6 1.80 a
19.42 6 0.36a

Abbreviations: WP, whole pulp; MP, pulp with the addition of 8% (w/w) of maltodextrin; 6δ, standard deviation; aw, water activity; GAE, gallic acid
equivalent; color parameters: L* (lightness-darkness), a*(redness-greenness) and b* (yellowness-blueness).
**Equal low case letters in the same line do not differ significantly by Tukey test at 5% probability.

Dried Macaúba Pulp Powder

Table 2 shows the physicochemical characteristics, bioactive compounds, and the color of macaúba powder obtained
through different drying processes, T1: macaúba powder, dried in an oven with air circulation without maltodextrin;
T2: macaúba powder, dried in an oven with air circulation, with the addition of 8% (w/w) maltodextrin; T3: macaúba
powder, freeze dried without maltodextrin; T4: macaúba powder, freeze dried with addition of 8% (m/m) maltodextrin.
The most efficient process for reducing moisture and aw was T3, however, all drying processes carried resulted in
low levels of moisture and aw, inhibiting microbial growth, as food with aw below 0.60 are microbiologically
stable products (Ordóñez, 2005). All processes were equal in relation to acidity and pH values. Also, T4 and T2 showed
the highest amount of soluble solids, due to the addition of maltodextrin.
Regarding bioactive compounds, T3 and T4 had the highest levels of phenolics, vitamin C, β-carotene and vitamin
A, demonstrating that the lyophilization process maintained a high amount of bioactive components, however, these
treatments showed lower flavonoids concentrations. This may have been caused by the higher number of steps in the
lyophilization process compared to oven drying. Huber and Rodriguez-Amaya (2008) stated that processed products
have significantly lower flavonoids contents than those found in fresh fruits.
The macaúba powder that presented the darker L* parameter was T2, and regarding the a* and b* chromaticity, T3
presented the most intense yellow color followed by T4, demonstrating a more attractive color, however, T1 and T2
showed a less intense chromaticity.

THE INFLUENCE OF DRYING PROCESSES ON THE CHEMICAL COMPOSITION OF

MACAÚBA PALM FRUIT BIOACTIVE COMPOUNDS
During processing, beginning at the removal of the fruit peel and pulping, many nutrient losses occur. Ordóñez
(2005) states that the processes in which foods are subjected aims to provide a safe and suitable product life, while
minimizing nutrient losses. The technological treatment applied and the types of nutrients are directly related to these
losses during processing. In this study, it was observed that the two drying methods showed different percentages of
nutrient loss.
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TABLE 2 Characterization Macaúba Pulp Powder Obtained Through Different Drying Processes With the Addition
of Maltodextrin
Parameters T1 (T0E) 6 δ T2 (T1E) 6 δ T3 (T0L) 6 δ T4 (T1L) 6 δ
Moisture (g/100 g) T1 (T0E) 6 δ T2 (T1E) 6 δ T3 (T0L) 6 δ T4 (T1L) 6 δ
aw 3.28 6 0.08ab** 3.41 6 0.11 a
3.12 6 0.09 b
3.49 6 0.12a
Titratable acidity (g/100 g) 0.21 6 0.01a 0.22 6 0.01a 0.12 6 0.01b 0.22 6 0.01a
pH 2.10 6 0.01 a
2.47 6 0.55 a
2.06 6 0.05 a
2.50 6 0.32a
Soluble solids ( Brix) 5.57 6 0.02a 5.62 6 0.10a 5.71 6 0.01a 5.60 6 0.02a
Total phenolics (mg GAE/100 g) 40.30 6 0.89c 45.70 6 2.63ab 45.15 6 1.28bc 50.32 6 2.32a
Yellow flavonoids (μg/g) 82.76 6 7.98ab 65.15 6 6.72b 89.39 6 5.77a 86.95 6 8.49a
Vitamin C (mg/100 g) 135.74 6 12.69a 121.11 6 4.47ab 115.62 6 3.46b 93.68 6 3.51c
β-Carotene (μg/g) 52.06 6 5.64b 51.72 6 3.09b 103.36 6 5.59a 100.78 6 5.63a
Vitamin A (RE/100 g) 51.56 6 0.66bc 36.08 6 0.50c 80.09 6 7.32a 57.68 6 3.99b
Color
L* 859.42 6 10.94bc 601.38 6 8.32c 1334.83 6 122.04a 961.39 6 66.41b
a* 49.76 6 0.09a 48.82 6 0.23b 49.76 6 0.26a 49.87 6 0.14a
b* 21.38 6 0.04c 21.03 6 0.14ab 21.24 6 0.10bc 20.94 6 0.09a
24.63 6 0.16c 22.62 6 0.14d 27.28 6 0.28a 26.35 6 0.35b

Abbreviations: T1: macaúba powder, dried in an oven with air circulation without maltodextrin; T2: macaúba powder dried in an oven with air circulation,
with the addition of 8% (w/w) maltodextrin; T3: macaúba powder, freeze-dried without maltodextrin; T4: macaúba powder, freeze-dried with the addition
of 8% (m/m) maltodextrin; 6 δ: standard deviation; aw: Water activity; GAE: gallic acid equivalent; color parameters: L* (lightness-darkness), a* (redness-
greenness) and b* (yellowness-blueness).
**Equal low case letters in the same line do not differ by Tukey test at 5% probability.

The phenolic content of macaúba powder obtained in T1 was higher than in T2, probably due to the addition of 8%
maltodextrin T2, which impairs the extraction of this constituent. Meanwhile, the processes T3 and T4 did not show
any phenolic content losses.
The flavonoid content was the most affected by the treatments; their losses were in the range from 77.40% to
80.82% both in oven and freeze-drying, with and without the addition of 8% maltodextrin respectively. In studies,
Ewald et al. (1999) showed that the majority of flavonoids losses occurred during preprocessing, peeling, cutting, and
bleaching.
The vitamin C content decreased significantly during all processes. This phenomenon was expected, as the stability
of vitamin C is affected by several factors such as temperature, presence of oxygen, pH, light, and catalysts (Ordóñez,
2005). The biggest losses occurred in T1 and T2 with a reduction from 72.76% to 72.90%, respectively; T3 and T4
showed lower reductions at 46.01% and 47.15%, respectively. Lyophilized products generally show the lowest
reductions, as the stability of vitamin C increases as the processing temperature decreases (Ordóñez, 2005).
In T1 and T2 there was a greater loss of β-carotene content (51.56; 36.08 μg/g, respectively) and vitamin A (859.42;
601.38 RE/100 g, respectively) compared to the yields of β-carotene (80.09; 57.68 μg/g) and vitamin A (1334.83,
961.39 RE/100 g) of T3 and T4 respectively.
The results confirm the findings in literature that fruit processing changes the contents of its constituents. These
changes can happen during the pulp processing (peeling, pulping, etc.) or in the application of heat treatments.

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FURTHER READING
Ewald, B.T., Loyolla, C.M., Pereira, A.C.H., Lenz, D., Medeiros, A.R.S., Andrade, T.U., et al., 2015. Atividade gastroprotetora do extrato etanólico
de Pavonia alnifolia A.St.-Hil. Rev. Bras. Plantas Med. 17, 392 397.
Siqueira, E.M.A., 2008. Qualidade nutricional da polpa de bocaiúva Acrocomia aculeata (Jacq.) Lodd. Ciênc. Tecnol. Aliment. 28, 90 94.