Trends in the valorization of native Amazon palm trees as sources of bioactive lipids for use as functional ingredients

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2024-11-08 DOI:10.1016/j.tifs.2024.104777

Stephanie Dias Soares , Adriana de Souza Lima , Cynthia Tereza Corrêa da Silva Miranda , Iramaia Angélica Neri Numa , Gláucia Maria Pastore

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引用次数: 0

Abstract

Background

Amazon palm tree fruits have been reported to have natural bioactives. These fruits are rich in oleic acid, tocopherols, sterols, and carotenoids and other bioactive compounds that provide health-promoting properties. The discovery and exploration of plant sources rich in bioactive lipids may provide insights into new alternatives to supply the population and industrial demand for nutritious and health-promoting ingredients.

Scope and approach

This review offered a comprehensive recent research on the bioactive lipid composition of Açaí (Euterpe oleracea), bacaba (Oenocarpus bacaba), buriti (Mauritia flexuosa), peach palm (Bactris gasipaes), and tucumã (Astrocaryum vulgare) and their biological activities. Furthermore, we also discussed recent oil extraction methods and how these products have been used as a functional ingredient in product development by industries. Açaí was selected due to its high commercial relevance, whereas bacaba, buriti, pupunha, and tucumã were included as underutilized species commonly used by Amazonian populations.

Key findings and conclusions

Several studies have reported that Amazon fruit oils have a varied composition of bioactive lipids, which can be influenced by the specie and extraction method. In addition, the parameters and conditions of each extraction also directly impact these compounds. Furthermore, although relatively scarce, studies have reported the promising biological activities of the lipophilic compounds of these palm tree fruits, although there are no studies in humans. The studies show the applicability of these compounds as functional ingredients, demonstrating the innovative potential for application in the food, nutraceutical, and cosmetic industries.

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亚马逊原生棕榈树作为生物活性脂质来源用于功能性成分的价值化趋势

背景据报道，亚马逊棕榈树果实含有天然生物活性物质。这些果实富含油酸、生育酚、甾醇、类胡萝卜素和其他生物活性化合物，具有促进健康的特性。对富含生物活性脂质的植物来源的发现和探索可为开发新的替代品提供见解，从而满足人们和工业对营养和促进健康成分的需求。范围和方法本综述全面介绍了近期对阿萨伊（Euterpe oleracea）、巴卡巴（Oenocarpus bacaba）、布里蒂（Mauritia flexuosa）、桃掌（Bactris gasipaes）和土库马（Astrocaryum vulgare）的生物活性脂质成分及其生物活性的研究。此外，我们还讨论了最新的榨油方法，以及这些产品如何被工业界用作产品开发的功能性成分。之所以选择阿萨伊是因为它具有高度的商业相关性，而巴卡巴（bacaba）、布里蒂（buriti）、普蓬哈（pupunha）和图库马（tucumã）则是亚马逊人常用的未被充分利用的物种。此外，每次萃取的参数和条件也会直接影响这些化合物。此外，尽管相对较少，但已有研究报告称这些棕榈树果实的亲脂性化合物具有良好的生物活性，不过目前还没有针对人类的研究。这些研究表明了这些化合物作为功能性成分的适用性，展示了其在食品、保健品和化妆品行业应用的创新潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.