Schinus molle: Extraction and Application of its Functional Ingredients

SELING, GIULIANA; SANGUINETTI, AGUSTÍN; BUERA, PILAR; BUSCH, VERÓNICA M.

Process Engineering in Obtention and Preservation of Food Bioactive Ingredients

Nova Science Publishers

Lugar: New York; Año: 2024;

Consumer demand for natural ingredients and additives has increased significantly in recent years. Besides, the objectives of sustainable development established by the United Nations, include zero hunger, adapting to the climate change and environmentally friendly agricultural practices among desirable tasks for the 2030 agenda. In response to these needs, obtaining bioactive compounds from native plant species has emerged as a promising way for the integral exploitation of natural resources, promoting the development of vulnerable populations. Thus, the implementation of simple, accessible and environmentally friendly techniques are required both for the extraction of the bioactives and for the treatment and valorization of the remaining material. In this chapter the benefits of applying hydrodynamic cavitation and high intensity ultrasound treatments to the fruits of Schinus molle (anacahuita, aguaribay, Anacardiaceae family) a widely distributed tree are discussed. While the fruit of Schinus molle has been informally used as a condiment, its approval as a food additive is mending compliance with food laws. Additionally, this chapter lays the foundation for the development of additives using green technologies and evaluates the potential incorporation of these bioactives in the formulation and development of bioactive-rich foods, proposing also potential applications for the remaining material, in a circular economy concept. The development of sustainable extraction methods for bioactives from Schinus molle fruit hold immense significance for the food industry, cosmetics, and pharmaceutical sectors since they could lead to the production of natural ingredients that meet consumer preferences and contribute to the formulation of innovative and eco-friendly products. This, in turn, has the potential to foster economic growth, protect biodiversity, and promote sustainable agricultural practices at both local and global levels.