Juçara fruit pomace is one of the most abundant byproducts of the pulp-making process, generally discarded despite their attractive nutritional content. In this sense, this study aimed to investigate the potential of juçara fruit pomace as an alternative source of starch and natural dyes. Starch extracted from juçara seed (JS) was characterized in approximate composition, crystallinity, thermal profile, morphology, and equilibrium moisture data. Total phenolic content, anthocyanins content, and in vitro antioxidant capacity were assessed for the juçara seedless pomace (JSP). JSP is rich in monomeric anthocyanins (7.19 to 7.23 mg cyanidin 3-O-glycoside/g dry matter [dm]), presents high antioxidant potential, elevated dietary fibers (72.7% dm), considerable amount of lipids (12.8% dm), low protein content, and ash traces. JS is a rich carbon source (76.91% fibers [dm]; 12.21% amylaceous reserve). Being high in carbohydrates, mainly starch, it can be classified as high starch content flour (juçara seed starch-flour [JSS-F]). JSS-F presented B-type crystallinity and conventional starch-like thermal stability. JSS-F exhibited type III sorption isotherm behavior and the Gugghenheim-Anderson-DeBoer model adequately represented the moisture equilibrium data. As a nutritive source of bioactive compounds and starch, juçara pomace should be regarded as a coproduct to be explored as an alternative natural ingredient to food, pharmaceutical, and chemical industries. PRACTICAL APPLICATION: Juçara agroindustrial residues (pomace and seeds) are a promising source of antioxidants and unconventional starch, which are usually discarded after depulping, representing approximately 74% of the fruits. Juçara pomace can be used to produce flour with marketing potential due to their functional properties and nutritional value. This flour can be incorporated directly into formulations or be used in extraction processes to obtain components of interest, for example, anthocyanins, to be used as a natural food dye. Starch can be extracted from juçara seeds, presenting adequate technological properties for partial replacement of conventional starches.

中文翻译：

---

Euterpe edulis Mart 的增值。农业工业残留物（果渣和种子）作为非常规淀粉和生物活性化合物的来源

Juçara 果渣是制浆过程中最丰富的副产品之一，尽管其营养成分诱人，但通常被丢弃。从这个意义上说，本研究旨在调查 juçara 果渣作为淀粉和天然染料的替代来源的潜力。从 juçara 种子 (JS) 中提取的淀粉具有近似组成、结晶度、热分布、形态和平衡水分数据的特征。对 juçara 无籽果渣 (JSP) 的总酚含量、花青素含量和体外抗氧化能力进行了评估。JSP 富含单体花青素（7.19 至 7.23 毫克花青素 3-O-糖苷/克干物质 [dm]），具有高抗氧化潜力，膳食纤维升高（72.7% dm），大量脂质（12.8% dm）低蛋白质含量和灰痕。JS 是一种丰富的碳源（76.91% 纤维 [dm]；12.21% 淀粉储备）。由于碳水化合物含量高，主要是淀粉，它可以归类为高淀粉含量面粉（juçara 种子淀粉面粉 [JSS-F]）。JSS-F 呈现 B 型结晶度和常规淀粉样热稳定性。JSS-F 表现出 III 型吸附等温线行为，Gugghenheim-Anderson-DeBoer 模型充分代表了水分平衡数据。作为生物活性化合物和淀粉的营养来源，juçara 果渣应被视为一种副产品，可作为食品、制药和化学工业的替代天然成分进行探索。实际应用：Juçara 农业工业残留物（果渣和种子）是抗氧化剂和非常规淀粉的有希望的来源，通常在脱浆后丢弃，约占水果的 74%。由于其功能特性和营养价值，Juçara 果渣可用于生产具有市场潜力的面粉。这种面粉可以直接加入配方中或用于提取过程中以获得感兴趣的成分，例如花青素，用作天然食用染料。淀粉可以从 juçara 种子中提取，具有足够的技术特性来部分替代传统淀粉。