Unlocking the Industrial Potential of Cambuci Peel: A Sustainable Approach Based on Its Physicochemical Profile

Cambuci is a native fruit from Brazil, and during the processing of this fruit, the peel is typically discarded due to limited knowledge of its physicochemical characteristics, which restricts its potential applications across various industries. Given the lack of detailed physicochemical characterization of this by-product in the literature, this study aimed to analyze key parameters to expand on our understanding of this raw material and stimulate interest from both academia and industry. The cambuci peel was found to have a moisture content of 9.41 ± 1.69% dw (dry weight), total solids of 90.59 ± 1.69% dw, and volatile solids of 87.41 ± 1.69%. Its ash content was 3.18 ± 0.41%, while the chemical oxygen demand (COD) reached 420.54 ± 9.88 mg L −1 . The total protein content was 4.93 ± 0.04 g/100 g dw, with reducing sugars at 108.22 ± 3.71 mg g −1 and non-reducing sugars at 30.58 ± 3.16 mg g −1 . Neutral detergent fiber (NDF) and acid detergent fiber (ADF) were determined as 36.65 ± 0.19% dw and 18.91 ± 0.05% dw, respectively, with hemicellulose content of 17.74 ± 0.20% dw. Chromatographic analysis identified key bioactive compounds, including ellagic and gallic acid, which hold significant potential for pharmaceutical and food industry applications. Thermogravimetric analysis revealed three distinct decomposition zones, corresponding to physisorbed water, hemicellulose decomposition, and cellulose degradation, respectively. The results demonstrate the valuable physicochemical and biochemical properties of cambuci peel, supporting its potential for the development of new bioproducts aligned with circular economy principles. This study lays the foundation for further research into this underutilized by-product and its application in diverse industrial sectors.