Acai is one of the leading Brazilian Amazon fruits, which pulp is consumed throughout the country and exported to several others. Acai by-product represents 80–90% berry mass. In order to reuse the by-product, pressurized liquid extraction (PLE) was applied. Solvent composition and temperature were studied through their effect on the global extraction, total phenolic, reducing sugars yields, and antioxidant capacity. High temperature (115 ºC) and ethanol+water (75 wt%) favored obtaining antioxidant extracts. These PLE conditions were kinetically studied and economically evaluated. The end of the first theoretical extraction period (t_CER) resulted in the extracts’ minimum cost of manufacturing (COM). Regardless of the extraction time, scale-up reduced the COM, advising the process at large scales. A sensitivity study was carried out considering different extract selling prices as scenarios. All the estimated selling prices showed encouraging economic indexes. PLE proved to be technically and economically feasible to obtain acai by-product extracts with confirmed antioxidant capacity.

Acai 是巴西主要的亚马逊水果之一，其果肉在全国各地消费并出口到其他几个国家。巴西莓副产品占浆果质量的 80-90%。为了重复使用副产品，采用了加压液体萃取 (PLE)。研究了溶剂组成和温度对整体提取、总酚、还原糖产量和抗氧化能力的影响。高温 (115 ºC) 和乙醇+水 (75 wt%) 有利于获得抗氧化剂提取物。对这些 PLE 条件进行了动力学研究和经济评估。第一个理论提取期（t _CER) 导致提取物的制造成本 (COM) 最低。无论提取时间如何，按比例放大都会降低 COM，从而为大规模过程提供建议。将不同的提取物售价作为情景进行了敏感性研究。所有预估售价均显示令人鼓舞的经济指标。PLE 被证明在技术和经济上是可行的，以获得具有确认抗氧化能力的 acai 副产品提取物。