Bioactive and agroindustrial potential of Amazonian fruit species: a review

Abstract

Its high biodiversity makes the Amazon rainforest a strategic place to carry out bioprospecting of fruit and plant species with nutritional, biofunctional, and technological value. This review highlights some Amazonian fruits such as açaí (Euterpe oleracea), arazá (Eugenia stipitata), camu-camu (Myrciaria dubia), canangucha (Mauritia flexuosa), cocona (Solanum sessiliflorum), and uva caimarona (Pourouma cecropiifolia), which deserve and need further and deeper exploration of their chemical composition, bioactive properties, and potential applications within the food industry, especially those grown in the Colombian Amazon region. Therefore, this article aims to contribute to the obtention and formulation of new and innovative food products that can increase the shelf life of fruits and preserve their bioactive properties, and in some cases, improve their sensory acceptance. Additionally, it identifies the challenges in the production and marketing chain as a strategy to promote the consumption and commercialization of these Amazonian fruits, offering opportunities for research and development.

Keywords

• Euterpe oleracea
• Eugenia stipitata
• Myrciaria dubia
• Mauritia flexuosa
• Solanum sessiliflorum
• Pourouma cecropiifolia