Investigating Roasted Aa (Euterpe oleracea) Seed Powder as a Coffee Substitute: Effects of Water Temperature, Milk Addition, and In Vitro Digestion on Phenolic Content and Antioxidant Capacity

Açaí (Euterpe oleracea) seeds account for up to 95% of the fruit’s weight and are commonly discarded during pulp processing. Roasted açaí seed extract (RASE) has recently emerged as a caffeine-free coffee substitute, although its composition and functionality remain underexplored. This study characterized commercial açaí seed powder and evaluated the effect of temperature on the recovery of total phenolic content (TPC) in the aqueous extract using a Central Composite Rotatable Design (CCRD)....