WASTE THAT FEEDS: DEVELOPMENT OF BREAD ENRICHED WITH ACEROLA RESIDUE FLOUR AND EXTRACT

Bread is one of the most widely consumed foods worldwide and, in recent decades, has been increasingly used as a carrier for functional ingredients. In this context, acerola (Malpighia emarginata DC.) stands out due to its high content of vitamin C, phenolic compounds, and carotenoids, while its agro-industrial residues remain rich in bioactive compounds, representing a sustainable alternative for the integral utilization of food resources. Therefore, this study aimed to develop bread enriched with acerola residue flour and compare its application with the incorporation of the extract obtained from the same flour by evaluating total phenolic compounds, baking yield, and instrumental color parameters. Ripe acerola fruits were purchased from CEASA-PE, sanitized, depulped, and the residue was dried in a forced-air oven (60 °C/24 h), ground, and sieved to obtain the flour. Part of the flour was subjected to ultrasound-assisted extraction using a natural deep eutectic solvent (NADES) composed of choline chloride and oxalic acid (1:1), at 60% amplitude (330 W) for 20 min, yielding the liquid extract. Bread was prepared using a basic formulation containing 100 g wheat flour, 61 g water, 4 g sugar, 2 g salt, 3 g vegetable oil, and 1 g baker's yeast. Acerola residue flour and the liquid extract were separately incorporated into the formulations at 10% (w/w) relative to wheat flour. After fermentation, the breads were baked at 210 °C for 18 min. Samples were characterized for total phenolic compounds by the Folin-Ciocalteu method, baking yield, and color parameters (L*, a*, and b*) using the CIELAB system. Bread enriched with acerola residue flour showed the highest total phenolic content (42.58 ± 2.36 mg GAE g⁻¹), followed by bread containing the liquid extract (14.52 ± 0.69 mg GAE g⁻¹) and the control (5.01 ± 0.42 mg GAE g⁻¹). Baking yield ranged from 90.30 ± 0.52% (control) to 91.16 ± 0.44% (residue flour), with no significant differences among treatments. Regarding color, residue flour reduced lightness (L* = 30.8 ± 0.8) and increased a* (12.0 ± 0.2) and b* (26.6 ± 0.9) values, indicating a darker and more intense color compared with the liquid extract (L* = 66.2 ± 0.4) and the control (L* = 77.5 ± 0.5). The higher phenolic content observed in breads containing residue flour suggests that the incorporation of the whole plant matrix favored the retention of bioactive compounds. In conclusion, acerola residue flour demonstrated greater potential as a functional ingredient for breadmaking by increasing the phenolic content without compromising baking yield while contributing to the sustainable valorization of agro-industrial residues. Acknowledgments: FACEPE and FAPESQ-PB.