A review of the nutritional properties of different varieties and byproducts of peach palm (Bactris gasipaes) and their potential as functional foods

Abstract

Bactris gasipaes Kunth belongs to the Arecaceae family and is known in various parts of the world under various names. This fruit presents several hybridizations and wild species containing diverse percentages of nutritional and functional constituents. These constituent properties link its parts, such as pulps, peels, and seeds rich in oils, with a predominance of polyunsaturated fatty acids, carotenoids, and polyphenols. Consequentially, these fruits possess pharmacological, anti-inflammatory, antimicrobial, and antioxidant properties, among other characteristics. Additionally, B. gasipaes byproducts, including starches, fibers, and oils, have a high potential for technological applications. The diversity of the varieties has led to a notable increase in research on a multidisciplinary scale, adding value to these varieties with a focus on their industrial applications and by consolidating acquired patents over the years. However, its industrial potential is still poorly explored, a fact that has presented itself as an opportunity for new research and the design of novel products. This review provides an updated view of the different strands and varieties of peach palm, their identification, technological potential in the food industry, and their bioactive functional properties. Finally, ongoing research on a new variety of this species in the Amazon is also discussed.

Keywords

• Peach palm
• Amazonian fruits
• Functional potential
• Technological applications
• byproducts