Açaí powder and açaí flakes obtained from the fruits of juçara açaí ( euterpe edulis) and corresponding obtainment methods

Abstract

The present invention relates to juçara-type açaí (Euterpe edulis) in the form of powder or flakes standardised to contain from 100 mg / 100 g to 8,000 mg / 100 g of total anthocyanins, and to a production process therefor using dehydration methods such as spray drying and drum drying, applied in the field of food technology, the supplements and nutraceuticals industry, and more specifically in the area of food product development with the aim of exploiting the nutritional and functional properties of Juçara açaí, providing a nutritious food rich in anthocyanins, with the added benefits of preserving and stabilising the bioactive antioxidant compounds without the need for refrigeration, making it versatile for use as an essential ingredient in other food products and cosmetics.

Description

[0001] Açaí powder and açaí flakes obtained from the fruits of the açaí juçara palm (Euterpe edulis) and corresponding methods of obtaining them.

[0002] Field of invention

[0003] This patent application refers to the production of açaí of the juçara type (Euterpe edulis) in powder or flake form and its production process, applied in the field of food technology, supplement and nutraceutical industry, more specifically in the area of ​​food product development with the purpose of exploring the nutritional and functional properties of Juçara açaí, providing a nutritious food rich in anthocyanins, with the advantages of preserving and stabilizing antioxidant bioactive compounds, without the need for refrigeration, making its application versatile as an essential ingredient in other foods and cosmetics.

[0004] Fundamentals of the invention

[0005] Currently, açaí pulp from Northern Brazil, of the species *Euterpe oleracea*, is widely used in the global food industry, being incorporated into various products such as smoothies, juices, soft drinks, sodas, ice cream, popsicles, cereal bars, cookies, food supplements, and cosmetics. On the other hand, the species *Euterpe edulis*, known as Juçara açaí, has more restricted consumption in southern and southeastern Brazil, where it is traditionally used in the production of juices, beverages, ice cream, and sweets. This species is native to the dense Atlantic Forest, especially along the coastal strip, with a distribution extending from Rio Grande do Norte to Rio Grande do Sul in Brazil, as well as in northeastern Argentina and southeastern Paraguay, in tropical forests ranging from sea level to altitudes of 1,000 meters.

[0006] The açaí juçara (Euterpe edulis) is a highly valued fruit due to its flavor and nutritional benefits, justifying its widespread use as a raw material in various industries. Açaí juçara is known for its high concentration of anthocyanins, bioactive compounds with antioxidant properties belonging to the group of glycosylated flavonoids, composed of sugar radicals such as glucose or other monosaccharides. Studies indicate that the fruits of this species have an anthocyanin concentration up to four times higher than that found in açaí from Northern Brazil, originating from Euterpe oleracea. In açaí juçara fruits, the main anthocyanins identified are cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside, along with other polyphenols. Furthermore, the nutritional composition is enriched with fiber, healthy fats (rich in omega 6 and 9), and minerals such as calcium, potassium, copper, and manganese.

[0007] Anthocyanins have antioxidant and free radical neutralizing functions, helping to slow down cellular aging, strengthen the immune system, improve blood circulation, and protect the body against the accumulation of fat in the arteries. They also help preserve vision and mitigate the effects of diseases such as Alzheimer's.

[0008] Thanks to its unique composition and proven benefits, products based on Juçara açaí (Euterpe edulis) have gained increasing attention in the global market for natural and healthy products, which has been increasingly seeking solutions that preserve nutritional properties and offer greater convenience and versatility for the consumer. This has also led to a need for methods that guarantee the stability of the active compounds in açaí, thus providing a long-lasting and easy-to-apply product.

[0009] Currently, several products and patents related to obtaining dehydrated açaí are available, but they focus on the species *Euterpe oleracea*. Although there are patents describing production processes for dehydrated açaí using methods such as freeze-drying or spray drying, these generally involve *Euterpe oleracea*. Searches in Brazilian and international patent databases revealed the following findings:

[0010] Patent BRPI0408589 A describes vacuum-frozen dietary supplements based on açaí and açaí juçara, with high antioxidant capacity and cyclooxygenase inhibitory activity. The document also describes the manufacturing methods for the final product. Although this patent presents an innovative product based on açaí and açaí juçara, vacuum freezing can be an expensive and complex method, limiting its large-scale commercial viability. Furthermore, by focusing only on frozen açaí, the patent ignores other more versatile and widely used forms of commercialization, such as açaí powder or extracts, which limits its market potential.

[0011] Patent BRPI0901889 A2 presents a process for obtaining powdered and / or concentrated juçara pulp for use as a functional food.

[0012] Although the patent presents an innovative process for obtaining substrates based on juçara, controlling the moisture content of the final product can be challenging due to a lack of precision in the residual moisture of the powder. This can result in agglomeration and instability of the product, as well as difficulties in dissolution, affecting the consistency and quality of the process.

[0013] The subject matter of patent CN1791418B consists of a nutritional supplement for the juçara and açaí fruit group, referring to stable, palatable, freeze-dried, fruit-based food supplements and the corresponding method of obtaining them. Specifically, the invention relates to compositions of açaí and juçara fruits with high antioxidant capacity and cyclooxygenase inhibitory activity and their uses.

[0014] The aforementioned patent presents a process for obtaining substrates based on açaí juçara for obtaining a nutritional supplement, through a sequence different from that used in this patent, namely: (a) feeding the Juçara fruit; (b) weighing the Juçara fruit; (c) cleaning the Juçara fruit with water for a period of 5 seconds to 10 minutes; (d) heating the Juçara fruit at a temperature of 75°C to 100°C; (e) separating the peel from the Juçara fruit; and (f) cooling the Juçara pulp to a temperature below -5°C.

[0015] The products and processes currently available have limitations, drawbacks, and disadvantages, such as the fact that most açaí products on the market are derived from the species *Euterpe oleracea*, which has a lower anthocyanin content than *Euterpe edulis* (Juçara). This results in products with lower antioxidant capacity and reduced health benefits. Furthermore, açaí derivatives, such as pulps and juices, frequently lose bioactive compounds during processing and storage. Factors such as exposure to heat, light, and oxygen can degrade anthocyanins, reducing their concentration in the final products.

[0016] Additionally, to preserve nutritional properties and prevent the degradation of these compounds, products such as pulps and juices generally require refrigeration or freezing.

[0017] Brief description of the solution obtained by formulating the invention.

[0018] The inventors obtained concentrated anthocyanin powders from the pulp of the açaí juçara palm, Euterpe edulis.

[0019] The product is obtained through the extraction of açaí pulp from Euterpe edulis followed by direct drying of the açaí pulp using drying methods such as spray drying and drum drying. The moisture content of the products obtained varies from 0.5 to 8% moisture, with a fruit content ranging from 50% to 100%. The anthocyanin content of the products obtained varies from 100mg / 100g to 8,000mg / 100g of powder.

[0020] Because it is in dehydrated form, this product has the advantage of not requiring refrigeration or freezing to maintain the anthocyanins, as well as facilitating its application in beverages in general and foods such as biscuits, yogurts, cereal bars, ice cream, toppings, sauces, and also in food supplements due to its pronounced antioxidant action and coloring effect due to the presence of anthocyanins.

[0021] The advantages of this invention are extensive, both in the processing and application of the ingredient, as demonstrated below:

[0022] 1. Transforming açaí into powder eliminates the need for refrigeration or freezing, significantly increasing the product's shelf life, stability, and durability. This feature facilitates storage and transportation, especially in regions where keeping açaí frozen is impractical;

[0023] 2. The use of the Euterpe edulis species promotes the appreciation of a native resource of the Atlantic Forest, which is still little commercially exploited, contributing to the sustainability and conservation of this species and its ecosystems;

[0024] 3. The açaí powder or flakes of this invention are quite versatile and can be incorporated into many foods and cosmetics due to their high stability and antioxidant properties. The anthocyanin levels of the final product characterize its competitive potential, making it ideal for the functional food and dietary supplement industries;

[0025] 4. The powdered or flaked açaí, as presented in this invention patent, has high added value due to the combination of the nutritional benefits of juçara açaí with the convenience of a dehydrated product, which expands its reach in the national and international market;

[0026] 5. The proposed innovation utilizes Euterpe edulis, a species recognized for its superior concentration of anthocyanins, with levels ranging from 100 mg / 100 g to 8,000 mg / 100 g in the final product. This technical characteristic confers a significant competitive advantage over products available on the market, consolidating the innovative nature of the proposal;

[0027] 6. It benefits both manufacturers, who have access to a high-quality ingredient, and consumers, who have access to a more stable and functional product; and

[0028] 7. The commercialization of açaí powder eliminates the need for refrigeration, simplifying distribution logistics and allowing storage at ambient conditions, which reduces operational costs and increases product accessibility. Prior inventions presented the following technical problems and shortcomings, which have been resolved by the present invention, as shown below:

[0029] I. The inventors obtained concentrated anthocyanin powders from the dehydrated pulp of the açaí juçara fruit, Euterpe edulis. This product solved the technical problem of not requiring refrigeration or freezing to maintain the anthocyanins. Thus, the powder format facilitates its incorporation into a variety of industrial products, expanding its application in food products and dietary supplements; II. The formulation developed in this invention overcame several technical challenges, especially those related to the stability of the bioactive compounds. Converting the açaí pulp into powder significantly increases the stability of the anthocyanins, preventing degradation and loss of their antioxidant properties during storage and transport, a common problem with fresh pulp that requires freezing at low temperatures;

[0030] III. The formulation allows for the production of powders with a high anthocyanin content, reaching up to 8,000 mg / 100 g, and ensures a prolonged shelf life thanks to the dehydration and standardization of these compounds; and

[0031] IV. Obtaining standardized extracts and dehydrated products rich in anthocyanins from Euterpe edulis yields a product with a significant quality advantage due to the higher concentration of anthocyanins in this species.

[0032] The invention formulation consists of a powdered or dehydrated flake extract of Juçara açaí (Euterpe edulis), ideal for food and supplement applications. Due to its high levels of bioactive compounds, the product can be incorporated into functional products, food supplements, beverages, etc. The powdered product is soluble and can be easily dissolved in water or other liquid bases for use in liquid supplements. Furthermore, its powdered form can be mixed into solid products such as cereal bars, yogurts, and other food products. Additionally, Juçara açaí flakes can be used directly as ingredients in food mixes such as granola, breakfast cereals, snacks, or in instant products requiring a specific texture. Due to the flexibility of the production process, the anthocyanin content and fruit concentration can be adjusted according to the needs of the final application.This allows the formulation to be used in different concentrations, depending on the product's objective. The invention's formulation is versatile and adaptable to different industries and applications, offering an efficient and practical solution with high nutritional and antioxidant value.

[0033] For a better understanding of the present invention, the following figures are presented:

[0034] Figure 1, which shows the Process Flowchart of the present patent in its preferred form; and

[0035] Figure 2, which shows the Process Flowchart of the present patent in an alternative form.

[0036] Description of the invention

[0037] This invention presents an alternative for obtaining açaí juçara in powder or flake form, based on dehydration processes such as spray drying and drum drying. These methods ensure that the açaí is transformed into a dehydrated product, preserving the integrity of anthocyanins and other compounds. The process involves extracting the pulp, followed by drying techniques, resulting in a product with a high concentration of anthocyanins, ranging from 100 mg to 8000 mg per 100 g of powder. Furthermore, the moisture content is rigorously controlled, thus guaranteeing the durability and quality of the product without the need for refrigeration.

[0038] In its preferred form, the method of obtaining the product follows the sequence shown in Figure 1:

[0039] a. Frozen açaí pulp (Euterpe edulis) with a total solids content of 8 to 14 g / 100g and a minimum of 00 mg / 100g of total anthocyanins is subjected to hydroalcoholic extraction with an ethanol content in the solution varying from 30 to 70% w / w, extraction temperatures ranging from 20 to 50°C for 1 to 5 hours, or aqueous extraction with a solvent ratio of 1:1 to 1:5, and extraction pH adjusted between 2.0 - 4.0 and ambient temperature at 50°C for 1 to 10 hours using an acidifier chosen from citric acid, ascorbic acid, or concentrated lemon juice;

[0040] b. After the extraction stage, the product undergoes clarification steps using centrifugation and filtration systems to eliminate solids and undesirable materials from the pulp, in order to maximize the anthocyanin content; c. After the clarification stage, the extract can proceed to the concentration stage by reverse osmosis using a polymeric membrane, or vacuum solvent distillation where the working pressure is 15 to 25 bar and maximum temperatures are 50°C;

[0041] d. Subsequently, the hydroalcoholic and aqueous extracts obtained from Euterpe edulis are directed to the spray drying stage, using a carrier chosen from corn or cassava maltodextrin, with a Dextrose Equivalent of 10 to 20, where inlet temperatures range from 130 to 170°C and equipment outlet temperatures from 70 to 100°C; and

[0042] e. When açaí (Euterpe edulis) powder extracts are obtained, they are micronized using a 2.0 mm vibrating sieve and obtained with physicochemical characteristics of moisture between 0.5 and 4%, anthocyanin content between 100.00 mg / 100 g and 8,000 mg / 100 g of dry powder, and fruit content between 50 and 95%.

[0043] In its alternative form, the method for obtaining the product follows the sequence shown in Figure 2:

[0044] A. The pulp of Juçara açaí (Euterpe edulis) frozen at a temperature between -15°C and -18°C is subjected to a thawing stage, maintaining the pulp temperature between 5 and 10°C;

[0045] B. Açaí pulp mixed with carriers chosen from cassava or corn starch, green banana flour, rice flour, and gum arabic are homogenized in an emulsifier at a pre-determined speed for 50 to 60 minutes, obtaining an emulsion. Alternatively, the emulsion can be made only with açaí pulp (without carriers) at a pre-determined speed of 120 to 180 rpm for 5 to 30 minutes;

[0046] C. The emulsion is subjected to drying in a drum dryer (indirect steam and pressure between 1.0 and 3.0 kgf / cm2 and cylinder speed between 2.0 and 5.0 rpm), so that when the dehydrated powder or flakes of açaí Euterpe edulis are obtained; and

[0047] D. Açaí powder and flakes are micronized using sieves from 0.8 mm to 8 mm, with the following physicochemical characteristics of the powder and flakes obtained: moisture content between 0.5 and 8%, anthocyanin content between 100.00 mg / 100 g and 8000 mg / 100 g of dry powder or flakes, and fruit content of up to 100%.

[0048] Examples of implementation

[0049] The research and development of the formulation of this invention involved defining the powders of the invention, which are characterized by their high content of total anthocyanins, and by the precise quantities and conditions used in the extraction and drying processes of the Juçara açaí (Euterpe edulis) extract powder.

[0050] The main experimental variables and parameters were adjusted as follows:

[0051] 1. Açaí pulp (Euterpe edulis), with a content of 8 to 14 g / 100g of total solids and a minimum of 60 mg / 100g of total anthocyanins. Preferably a minimum of 100 mg / 100 g of total anthocyanins. Preferably total anthocyanin levels greater than 100 mg / 100 g in relation to the total weight of the powder. Total anthocyanin analysis is performed by reversed-phase HPLC-DAD, using a Poroshell HPH C18 100 mm x 3 mm x 2.7 rpm column. The analytical methodology is an internal development of the company based on scientific articles. 2. Solvent ratio in extraction: hydroalcoholic or aqueous extraction used solvent:pulp ratios varying between 1:1 and 1:5.

[0052] 3. Extraction pH: adjusted between 2.0 and 4.0 with citric acid, ascorbic acid, or concentrated lemon juice.

[0053] 4. Ethanol proportion in hydroalcoholic extraction: the ethanol concentration varied between 30% and 70%. 5. Temperature and extraction time: the temperatures were adjusted between 20°C and 50°C, and the extraction time varied from 1 to 5 hours.

[0054] 6. Concentration by reverse osmosis: the working pressure varied from 15 to 25 bar, with maximum temperatures of 50°C.

[0055] 7. For the carrier in the spray dryer, corn or cassava maltodextrin with a Dextrose Equivalent (DE) between 10 and 20 was used.

[0056] 8. Temperature in the spray dryer: inlet temperatures ranged from 130°C to 170°C, and outlet temperatures from 70°C to 100°C.

[0057] 9. Micronization: the powder was standardized using sieves from 0.8 to 8.0 mm.

[0058] 10. Drum drying, indirect steam was used with a pressure between 1.0 and 3.0 kgf / cm². 2 and cylinder speed between 2.0 and 5.0 rpm.

[0059] 11. Additional carriers for the drum dryer, cassava or corn starch, green banana flour, rice flour or gum arabic were used to produce the powder or flakes.

[0060] 12. Physicochemical characteristics of the final product: moisture content ranged from 0.5% to 8%, anthocyanin content from 100 mg / 100g to 8000 mg / 100g, and fruit content from 50% to 100%.

[0061] These adjustments allowed for the production of an optimized Juçara açaí extract, with a high concentration of anthocyanins and flexibility in terms of drying methods and carrier types. The result was a high-quality, stable, and versatile final product, suitable for various industrial applications.

[0062] In the tests performed to obtain the variables and the formula developed for the production of the Juçara açaí extract powder of this patent, the justifications for obtaining the minimum and maximum ranges of components and parameters are presented:

[0063] - Solvent ratio in extraction: Minimum range: 1:1 (pulp) — This is the minimum ratio required to ensure efficient extraction of phenolic compounds and anthocyanins. Maximum range: 1:5 — Above this ratio, the solvent concentration excessively dilutes the active compounds, making the process less efficient and increasing evaporation or concentration costs.

[0064] - Extraction pH: Minimum range: pH 2.0 — Below this value, excessive acidity can degrade sensitive compounds such as anthocyanins. Maximum range: pH 4.0 — Above this value, anthocyanin extraction may be less efficient, reducing the concentration in the final product. - Ethanol ratio in hydroalcoholic extraction: Minimum range: 30% w / w (ethanol / water) — Below this concentration, the extraction power of ethanol is reduced, hindering the obtaining of bioactive compounds. Maximum range: 70% w / w (ethanol / water) — Above this concentration, the cost of the solvent increases considerably, in addition to increasing the risks in handling and the need for subsequent solvent removal.

[0065] -Extraction temperature: Minimum range: 20°C — Below this temperature, extraction is very slow, resulting in low efficiency. Maximum range: 50°C — Above this temperature, there is a risk of thermal degradation of anthocyanins and other phenolic compounds.

[0066] - Extraction time: Minimum range: 1 hour — This is the minimum time to obtain an effective extraction of bioactive compounds. Maximum range: 5 hours — After this period, further extraction of compounds is insignificant, making the process inefficient and more expensive.

[0067] - Pressure in reverse osmosis concentration: Minimum range: 15 bar — Below this pressure, the concentration process is not effective. Maximum range: 25 bar — Above this pressure, costs increase significantly and there is a risk of damaging the membranes.

[0068] - Spray dryer inlet temperature: Minimum range: 130°C — Below this temperature, drying is inefficient and may result in a product with high moisture content. Maximum range: 170°C — Above this temperature, there is a risk of degradation of heat-sensitive compounds, such as anthocyanins.

[0069] - Exit temperature in the spray dryer. Minimum range: 70°C — Below this temperature, the final powder may have excessive moisture. Maximum range: 100°C — Above this temperature, there is greater loss of volatile compounds and degradation of anthocyanins.

[0070] - Maltodextrin carrier: Minimum range: Maltodextrin with dextrose equivalent DE 10. Maximum range: Maltodextrin with dextrose equivalent DE 20. Maltodextrin helps improve the efficiency of the drying process, especially in spray dryers. Dextrose equivalent (DE) values ​​from 10 to 20 indicate the degree of hydrolysis of the maltodextrin, with a higher DE meaning lower molecular weight and greater solubility. A DE between 10 and 20 offers a balance between viscosity and powdering capacity, facilitating the drying process without causing sticking to the equipment. The use of maltodextrin with a DE between 10 and 20 provides important technical advantages in the drying and stabilization process of açaí powder, in addition to improving the quality, stability, and storage of the final product.

[0071] - Final product moisture content: Minimum range: 0.5% — A moisture content below this can compromise the stability of the powder, making it too dry and prone to losing sensory qualities. Maximum range: 8% — Above this range, the powder may be susceptible to microbiological degradation and exhibit physical instability.

[0072] - Anthocyanin content: Minimum concentration: minimum of 100 mg / 100g of anthocyanins in the final product. Maximum concentration: minimum of 8,000 mg / 100g of anthocyanins in the final product.

[0073] - Fruit content: Minimum range: 50% fruit in the formulation. Maximum range: 100% fruit in the formulation.

[0074] These ranges define the operational and formula limits, ensuring process functionality and final product quality, while optimizing costs and preventing the degradation of bioactive compounds.

[0075] The resulting powdered product is derived from the pulp of Juçara açaí (Euterpe edulis), with a content of 8-14 g / 100g of total solids and a minimum of 0mg / 100g of total anthocyanins. Preferably a minimum of 10mg / 100g of total anthocyanins.

[0076] The following is a stability assessment of anthocyanins obtained through the preferred method of some of the powdered açaí extracts (presented as T1, T2 and T3) obtained through Invention 1, maintained at ambient temperature conditions. The products were packaged according to packaging used on an industrial scale, primary packaging being a polyethylene bag and secondary packaging a metallized bag.

[0077] Total anthocyanin analyses were performed by reverse-phase HPLC-DAD, and total polyphenol analysis was performed using the Folin-Ciocalteu method.

[0078] Another stability study conducted with Euterpe edulis powder extracts evaluated the stability of the anthocyanins of Invention 1 when applied to beverage bases with different pHs and concentrations. The pH of the tested beverage bases was adjusted using citric acid.

[0079] Table 1

[0080]

[0081] Table 2

[0082]

[0083] Table 3

[0084]

[0085] Another stability study conducted with Euterpe edulis powder extracts evaluated the stability of the anthocyanins of Invention 1 when applied to beverage bases with different pHs and concentrations. The pH of the tested beverage bases was adjusted using citric acid. Table 4

[0086]

[0087] The data presented above in the stability test of powdered açaí extract (Euterpe edulis) applied to base beverages of different pH levels corroborate data from scientific literature showing better stability of anthocyanin components in environments with a pH lower than 4.0.

Claims

CLAIMS 1. Açaí powder and flakes obtained from açaí juçara fruit (Euterpe edulis), characterized by açaí juçara powder and flakes with a moisture content of 0.5 to 8%, with a fruit content of 50% to 100% and with standardization of anthocyanin content between 100mg / 100g up to 8,000mg / 100g of powder.

2. A METHOD FOR DEHYDRATING JUÇARA ACAI (Euterpe edulis) TO OBTAIN ACAI POWDER AND FLAKES, according to claim 1, characterized by the following sequence: a. Frozen Juçara açaí pulp (Euterpe edulis) with a total solids content of 8-14 g / 100g and a minimum of 00 mg / 100g of total anthocyanins is subjected to hydroalcoholic extraction in a solution with an ethanol content ranging from 30 to 70% w / w, extraction temperatures ranging from 20 to 50°C, extraction times ranging from 1 to 5 hours, solvent ratios of 1:1 to 1:5, and extraction pH adjusted between 2.0 and 4.0 using an acidifier chosen from citric acid, ascorbic acid, or concentrated lemon juice; b. After the extraction stage, the product undergoes clarification stages using centrifugation and filtration systems to eliminate solids and undesirable materials from the pulp; c. After the clarification stage, the extract can proceed to the reverse osmosis concentration stage using a polymeric membrane, where the working pressure is 15 to 25 bar and the maximum temperature is 50°C; d. Subsequently, the hydroalcoholic and aqueous extracts obtained from Euterpe edulis are subjected to a spray drying stage, using either corn or cassava maltodextrin as a carrier, with a dextrose equivalent of 10 to 20, where inlet temperatures range from 130 to 170°C and equipment outlet temperatures range from 70 to 100°C; and e. When açaí (Euterpe edulis) powder extracts are obtained, they are micronized using a 2.0 mm vibrating sieve and obtained with physicochemical characteristics of moisture between 0.5 and 4%, anthocyanin content between 100.00 mg / 100 g and 8,000 mg / 100 g of dry powder, and fruit content between 50 and 95%.

3. A METHOD FOR DEHYDRATING JUÇARA ACAI (Euterpe edulis) TO OBTAIN ACAI POWDER AND FLAKES, according to claim 2, characterized by, alternatively, in step a) aqueous extraction being carried out in a 1:1 to 1:5 solvent ratio, and the extraction pH adjusted between 2.0 and 4.0 and ambient temperature at 50°C for 1 to 10 hours, using an acidifying agent chosen from citric acid, ascorbic acid or concentrated lemon juice.

4. METHOD FOR DEHYDRATING JUÇARA ACAI (Euterpe edulis) TO OBTAIN ACAI POWDER AND FLAKES, according to claim 2, characterized by, alternatively, in step a) concentration being carried out by vacuum distillation of the solvent where the working pressure is 15 to 25 bar and maximum temperatures of 50°C.

5. METHOD FOR DEHYDRATING JUÇARA ACAI (Euterpe edulis) TO OBTAIN ACAI POWDER AND FLAKES, according to claim 1, characterized by, alternatively, having the following sequence: A. The pulp of Juçara açaí (Euterpe edulis) frozen at a temperature between -15°C and -18°C is subjected to a thawing stage, maintaining the pulp temperature at a maximum between 5°C and 10°C; B. The açaí pulp mixed with carriers chosen from cassava or corn starch, green banana flour, rice flour, and gum arabic are homogenized in an emulsifier at a pre-determined speed for 50 to 60 minutes, obtaining an emulsion; C. The emulsion is subjected to drying in a drum dryer with indirect steam and pressure between 1.0 and 3.0 kgf / cm2 and a cylinder speed between 2.0 and 5.0 rpm so that the dehydrated açaí powder or flakes (Euterpe edulis) are obtained; and D. Açaí powder and flakes are micronized using sieves from 0.8 mm to 8 mm, with the following physicochemical characteristics of the powder and flakes obtained: moisture content between 0.5 and 8%, anthocyanin content between 100.00 mg / 100 g and 8000 mg / 100 g of dry powder or flakes, and fruit content of up to 100%.

6. A METHOD FOR DEHYDRATING JUÇARA ACAI (Euterpe edulis) TO OBTAIN ACAI POWDER AND FLAKES, according to claim 5, characterized in that, alternatively, in step B the emulsion is only acai pulp.

7. A METHOD FOR DEHYDRATING JUÇARA ACAI (Euterpe edulis) TO OBTAIN ACAI POWDER AND FLAKES, according to claim 5, characterized in that, alternatively, in step D the emulsion is subjected to drying in a drum dryer.

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