Macauba Kernel Byproduct as a Source of Plant-Based Ingredients: From Valorization by Integration of High-Pressure Extraction Steps to Product Design

Abstract

This study aimed to valorize the macauba kernel byproduct as a Brazilian source of plant-based ingredients by applying high-pressure fluid extraction, in comparison with conventional methods, to obtain and characterize distinct fractions and evaluate their application in nugget analog prototypes. The high-pressure pathway showed superior efficiency, yielding: (i) a lipid fraction (17.6%) rich in fatty acids, (ii) a bioactive extract (0.78%) with antioxidant activity (DPPH: 1.26 μmol TE/g; ABTS: 3.64 μmol TE/g), (iii) a protein-rich fraction (19.4%) with up to 94% amino acids, and (iv) a fiber fraction (62%). High-pressure processing also improved solubility (79%) and techno-functional properties of the protein fraction. The ingredients were applied in two plant-based nugget formulations─with and without fiber─and demonstrated potential for use in meat analogues. Therefore, high-pressure fluid extraction is demonstrated to be a promising and sustainable approach for obtaining food ingredients from macauba byproducts, supporting plant-based innovation and circular bioeconomy strategies.