The açaí palm (Euterpe oleracea) is a palm tree endemic to the Amazon Basin, rich in proteins, vitamins, minerals, fibers, fatty acids, and phenolic compounds. Among the phenolic compounds, flavonoids are the main constituents, which provide açaí with a broad antioxidant capacity. One of the widely used shrimp farming systems is the BFT system (Biofloc Technology), where bioflocs enable the removal of nitrogenous compounds and also serve as a supplementary food source for shrimp, containing bioactive compounds of antioxidant nature. Thus, the present study aimed to evaluate the capacity of bioflocs to assimilate and transfer the bioactive compounds present in açaí to post-larvae (Chapter 1) and juveniles (Chapter 2) of Penaeus vannamei shrimp cultivated in the BFT system, as well as to assess the effects of adding lyophilized açaí on shrimp coloration (Chapter 3). In Chapter 1, two experiments were conducted. In the first experiment, six açaí concentrations, plus a control (2.5; 5.0; 10.0; 20.0; 40.0 and 80.0 mg açaí L⁻¹), were tested in the BFT system without post-larvae. Every 24 hours, for seven days, the respective concentrations of açaí were added to the bioflocs. Based on the biochemical results of this experiment, three açaí concentrations (5, 20, and 80 mg açaí L⁻¹), plus the control treatment, were selected to be tested in cultivation with post-larvae. In the second experiment, post-larvae in all açaí treatments (5, 20, and 80 mg açaí L⁻¹) showed higher survival; however, the administration of 20 mg açaí L⁻¹ increased weight gain and feed conversion efficiency (p < 0.05). Both bioflocs and shrimp lost antioxidant capacity with increasing açaí concentration (p < 0.05). TBARS levels in bioflocs were lower at 5 and 20 mg açaí L⁻¹ compared to 80 mg açaí L⁻¹ (p < 0.05). In Chapter 2, juvenile shrimp were distributed into four treatments (control, 5, 20, and 80 mg açaí L⁻¹). Again, açaí application in the BFT system acted as a natural alkalinizer in the culture water, as observed in Chapter 1. Both bioflocs and the shrimp’s hepatopancreas lost antioxidant capacity with increased açaí concentrations; however, lipid damage was attenuated in the 20 mg açaí L⁻¹ treatment (p < 0.05). Application of 20 mg açaí L⁻¹ increased the average height and area of midgut microvilli (p < 0.05). Mortality and protein and lipid damage in shrimp muscle increased with daily administration of 80 mg açaí L⁻¹ (p < 0.05). In Chapter 3, total polyphenol content increased in post-larvae treated with 80 mg açaí L⁻¹ (p < 0.05). No significant differences were observed among treatments for total flavonoid concentration in post-larvae (p > 0.05). Luminosity (L) data showed a significant decrease in the 80 mg açaí L⁻¹ treatment (p < 0.05), indicating that post-larvae were darker. No differences were observed in the a and b* color parameters (p > 0.05). The mean Delta E value for the 80 mg açaí L⁻¹ treatment remained above 5, a threshold considered evidence that color differences are perceptible to the human eye.** Overall, the application of açaí in the BFT system demonstrated antioxidant effects on bioflocs and crustaceans. Bioflocs were capable of assimilating part of the antioxidant compounds present in açaí, increasing their antioxidant capacity. Regarding açaí concentrations, administration of up to 20 mg açaí L⁻¹ is recommended in shrimp cultivation in BFT systems, as this concentration improved zootechnical indices, increased survival, enhanced intestinal absorption, and reduced oxidative stress during cultivation.