Amazonian palm tree fruits: From nutritional value to diversity of new food products
Isabelly Silva Amorim,
Danyelly Silva Amorim,
Helena Teixeira Godoy,
Lilian Regina Barros Mariutti,
Renan Campos Chisté,
Rosinelson da Silva Pena,
Stanislau Bogusz Junior,
Josiane Freitas Chim
Affiliations
Isabelly Silva Amorim
Center for Chemical, Pharmaceutical and Food Sciences – Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil; Corresponding author. Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil.
Danyelly Silva Amorim
Center for Chemical, Pharmaceutical and Food Sciences – Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
Helena Teixeira Godoy
Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
Lilian Regina Barros Mariutti
Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
Renan Campos Chisté
Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
Rosinelson da Silva Pena
Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
Stanislau Bogusz Junior
University of Sao Paulo (USP), Sao Carlos Institute of Chemistry (IQSC), 13566-590, Sao Carlos, Sao Paulo, Brazil
Josiane Freitas Chim
Center for Chemical, Pharmaceutical and Food Sciences – Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil
The rapid growth of the world population has increased the demand for new food sources, constituting a major challenge concerning the maximum use of existing food resources. The fruits of Amazonian palm trees have excellent nutritional composition and bioactive compounds. This review highlights four fruits of Amazonian palm trees that are still little explored by the food industry: açai (Euterpe oleracea), pupunha (Bactris gasipaes), buriti (Mauritia flexuosa), and tucumã (Astrocaryum aculeatum). This paper aims to inspire new ideas for researching and developing products for the food industry. It also explores the impacts of Amazonian palm fruits on health, highlighting their role in disease prevention through their nutritional effects.
