POTENCIAL DE APROVEITAMENTO DE RESÍDUOS DE ABACAXI NA FORMULAÇÃO DE HAMBÚRGUER VEGETAL: UMA ANÁLISE DA LITERATURA CIENTÍFICA.

Abstract

This study aims to analyze the potential for utilizing pineapple residues in the formulation of plant-based burgers, based on a review of recent scientific literature. The growing demand for more sustainable and healthier foods drives the search for alternatives to animal-based proteins, aligning with global plant-based consumption trends. In this context, the use of agro-industrial residues, such as cashew fiber and pineapple residues, stands out due to their high fiber content and bioactive compounds, which offer favorable technological characteristics for replacing conventional ingredients in the production of meat analogs. Studies indicate that the use of tropical fruit residues contributes to the improvement of the nutritional profile of products by increasing fiber content and reducing saturated fat levels, in addition to adding economic value and reducing environmental impacts. Therefore, the utilization of pineapple residues in the production of plant-based burgers emerges as a promising strategy, promoting innovation, sustainability, and value addition within the food production chain, and remains a possibility still little explored in academic studies.