Cogen Food & Ag icul u e
ISSN: 2331-1932 (Online) Jou nal homepage: www. and online.com/jou nals/oa a20
Bioac i e and ag oindus ial po en ial o
Amazonian ui species: a e iew
Lice h Na alia Cuélla Ál a ez, Juliana Ma ía Ga cía-Chacón, F ancisco J.
He edia & M. Lou des González-Mi e
To ci e his a icle: Lice h Na alia Cuélla Ál a ez, Juliana Ma ía Ga cía-Chacón, F ancisco
J. He edia & M. Lou des González-Mi e (2025) Bioac i e and ag oindus ial po en ial
o Amazonian ui species: a e iew, Cogen Food & Ag icul u e, 11:1, 2451062, DOI:
10.1080/23311932.2025.2451062
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UK Limi ed, ading as Taylo & F ancis
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Food Science & Technology | Re iew ARTicle
Cogen Food & Ag iCul u e
2025, Vol. 11, no. 1, 2451062
Bioac i e and ag oindus ial po en ial o Amazonian ui species: a
e iew
lice h na alia cuélla Ál a eza† , Juliana Ma ía ga cía-chacóna† , F ancisco J. he ediab and
M. lou des gonzález-Mi e b
ag upo de in es igación en P oduc os na u ales Amazónicos - giP onAZ, uni e sidad de la Amazonia, Flo encia, Colombia; bFood
Colou and Quali y labo a o y, Facul ad de Fa macia, uni e sidad de Se illa, Se illa, Spain
ABSTRACT
i s high biodi e si y makes he Amazon ain o es a s a egic place o ca y ou biop ospec ing
o ui and plan species wi h nu i ional, bio unc ional, and echnological alue. This e iew
highligh s some Amazonian ui s such as açaí (Eu e pe ole acea), a azá (Eugenia s ipi a a),
camu-camu (My cia ia dubia), canangucha (Mau i ia lexuosa), cocona (Solanum sessili lo um),
and u a caima ona (Pou ouma cec opii olia), which dese e and need u he and deepe
explo a ion o hei chemical composi ion, bioac i e p ope ies, and po en ial applica ions
wi hin he ood indus y, especially hose g own in he colombian Amazon egion. The e o e,
his a icle aims o con ibu e o he ob en ion and o mula ion o new and inno a i e ood
p oduc s ha can inc ease he shel li e o ui s and p ese e hei bioac i e p ope ies, and
in some cases, imp o e hei senso y accep ance. Addi ionally, i iden i ies he challenges in
he p oduc ion and ma ke ing chain as a s a egy o p omo e he consump ion and
comme cializa ion o hese Amazonian ui s, o e ing oppo uni ies o esea ch and
de elopmen .
1. In oduc ion
The Amazon egion, spanning 7.4 million km2 o
Sou h Ame ica, cons i u es 4.9% o he con inen al
a ea o plane ea h and co e s po ions o Boli ia,
B azil, colombia, ecuado , guyana, Pe u, Su iname,
and enezuela [comisión económica pa a Amé ica
la ina y el ca ibe (cePAl), 2013]. Renowned o i s
ege al biodi e si y, he egion se es as a i al hub
o esea ch on bioac i e compounds and he po en-
ial de elopmen o inno a i e ood p oduc s,
enhancing he alue o edible ui s h i ing in i s
high- empe a u e, acidic soil, and humid en i on-
men . Since he p e-columbian pe iod, amazonian
ui s ha e been o g ea social and economic impo -
ance, wi h indigenous communi ies adi ionally
using hem as cosme ics, ood, heal h-p omo ing
sou ces, and o cons uc ion and ha ching
(Bussmann & Paniagua Zamb ana, 2012). in ecen
yea s, ui s such as açaí (Eu e pe ole acea), a azá
(Eugenia s ipi a a), camu-camu (My cia ia dubia),
canangucha (Mau i ia lexuosa), cocona (Solanum ses-
sili lo um), and u a caima ona (Pou ouma cec opii o-
lia), ha e eme ged as p ominen sou ces o no el
na u al heal h ea men s and economic po en ial.
They a e ecognized o hei nu i ional, phy ochem-
ical, and bioac i e composi ion, including hei bio-
unc ional p ope ies o he p e en ion o ch onic
diseases like cance , ca dio ascula a lic ions, and
me abolic synd ome diso de s (de A aújo e al. 2021;
de Fá ima Rod igues e al. 2024; ga cía-chacón e al.,
2022; Souza e al., 2023; Tauchen e al., 2016).
in coun ies such as colombia, na ional policies
and e o s by local a me s and p oduce s in he
Amazon egion, speci ically in he e i o ies o
Amazonas, caque á, guainía, gua ia e, Pu umayo,
and aupés, ha e been ocused on e adica ing illici
c ops and encou aging p oduce s o in eg a e he
men ioned ui species, along wi h cacao
(Theob oma cacao) and copoazú (Theob oma g andi-
lo um), in o he comme cial chain, in o de o
© 2025 he Au ho (s). Published by in o ma uK limi ed, ading as aylo & F ancis g oup
CONTACT M. lou des gonzález-Mi e mi e @us.es Food Colou and Quali y lab., Á ea de nu ición y B oma ología, Facul ad de Fa macia,
uni e sidad de Se illa, 41012 Se illa, Spain
† hese au ho s collabo a ed equally on he wo k.
h ps://doi.o g/10.1080/23311932.2025.2451062
his is an open Access a icle dis ibu ed unde he e ms o he C ea i e Commons A ibu ion license (h p://c ea i ecommons.o g/licenses/by/4.0/), which pe mi s un e-
s ic ed use, dis ibu ion, and ep oduc ion in any medium, p o ided he o iginal wo k is p ope ly ci ed. he e ms on which his a icle has been published allow he
pos ing o he Accep ed Manusc ip in a eposi o y by he au ho (s) o wi h hei consen .
ARTICLE HISTORY
Recei ed 22 oc obe 2024
Re ised 31 decembe 2024
Accep ed 2 Janua y 2025
KEYWORDS
Eu e pe ole acea; Eugenia
s ipi a a; My cia ia dubia;
Mau i ia lexuosa;
Solanum sessili lo um;
Pou ouma cec opii olia
SUBJECTS
F ui & ege ables; Food
chemis y; Pigmen s
2 l. n. cUÉllAR Ál AReZ eTAl.
p omo e new social and economic oppo uni ies as
pa o he bioeconomy o he sou he n egion o
he coun y (cuella Al a ez e al., 2017; Fan inelli
e al., 2017; he nández e al., 2007). howe e , he
lack o knowledge among p oduce s and consum-
e s ega ding cul i a ion managemen , p ocessing,
and de i ed p oduc s poses a signi ican obs acle
o p omo ing hei cul i a ion o na ional and
in e na ional ade in a sus ainable manne (cuella
Al a ez, 2023). Mo eo e , he consump ion o hese
ui s is limi ed by hei high pe ishabili y, wi h an
a e age shel li e no exceeding 7 days, and hei
senso y accep ance, as hey o en p esen bi e
and highly acidic no es in hei la o p o ile (ga cía
chacón, 2023).
on he o he hand, many e o s ha e been con-
duc ed o de elop new ood p oduc s ocused on
educing he pe ishabili y o he ui species p e i-
ously s a ed while enhancing hei accep ance and
p ese ing hei unique la o s, a ac ing a en ion
om he scien i ic, academic, and ood indus y
sec o s (Sousa e al., 2023). a ious ag oindus ial
app oaches ha e been implemen ed, employing
d ying and e men a ion p ocesses, esul ing in
ood p oduc applica ions such as ice c eams,
yogu s, blended juices, unc ional be e ages, bak-
e y p oduc s, among o he s (conceição e al., 2019;
linha es e al., 2020; P ecision Repo s, 2023; San os
e al., 2022). Addi ionally, ui by-p oduc s such as
seeds, seed coa s, peel, and he mos edible pa o
he ui , he pulp, ha e been employed as ing edi-
en s in he bio unc ional and in eg al alo iza ion
o aw ma e ial s udies o each ui (da Sil ei a
e al., 2019; 2019; Ma os e al., 2021; Sil a
nascimen o e al. 2023). due o his, i is expec ed
ha a p ocess o gaining ecogni ion in local ma -
ke s and he g ow h o hei comme cializa ion
chains h oughou he en i e Amazon ain o es
would be s eng hened, enhancing he supply and
sus ainable p oduc ion o hese opical wild ui s
(cuella Al a ez, 2023).
Thus, he aim o his e iew is o highligh he
economic po en ial p esen ed by ui species such
as E. ole acea, E. s ipi a a, M. dubia, M. lexuosa, S. ses-
sili lo um, and P. cec opii olia, na i e o he Amazon
ain o es , emphasizing he mos impo an aspec s
o hei bioac i e composi ion, bio unc ional p ope -
ies, and ag oindus ial applica ions. Th ough his
e iew, i is expec ed o con ibu e o he ob en ion
and o mula ion o new ood p oduc s ha inc ease
he shel li e o he ui s, main ain hei bioac i e
p ope ies, and imp o e hei cus ome senso y
accep ance. Addi ionally, i aims o iden i y global
challenges o inc ease awa eness, consump ion, ma -
ke ing, and p oduc ion o hese ui s among he
inhabi an s wi hin and beyond he Amazonian egion.
2. Economic and p oduc i e po en ial o
Amazonian ui s
The Amazon egion has pe manen and wild c ops,
wi h 15% o he a ea being occupied by ui ees as
shown in Figu e 1. F ui ees con ibu e o he biodi-
e si y o his ain o es and a e ecognized o hei
signi ican economic po en ial ( a gas Tie as e al.
2018). These ees possess cha ac e is ics ha make
hem p omising candida es o sus ainable cul i a ion,
as hey can play a ole in bo h conse ing and es o -
ing ecosys ems, as well as con ibu ing o ood secu-
i y and nu i ion. Addi ionally, hei ui s could
ha ness economic, biochemical, and ag oindus ial
bene i s, he eby eme ging in o luc a i e global ma -
ke s (lagneaux e al., 2021). Fo his eason, he cha -
ac e iza ion o hei edible ui s including species like
Eu e pe ole acea, Eugenia s ipi a a, My cia ia dubia,
Mau i ia lexuosa, Solanum sessili lo um, and Pou ouma
cec opii olia, coupled wi h he esea ch o hese ou
aspec s—biochemical composi ion, bio unc ional
p ope ies, s udies on bioaccessibili y/bioa ailabili y,
and de elopmen o ood p oduc s—holds po en ial
o p omo ing hese c ops as esh o p ocessed ui ,
he eby expanding he local and egional ma ke
oppo uni ies and a ge consume p e e ences (Figu e
1). Fu he mo e, hei ag onomic cha ac e is ics enable
bo h he ui and i s o en unde u ilized by-p oduc s
o exhibi economic g ow h and in eg al alo iza ion
o he en i e Amazon egion and he coun ies wi hin
i (Sil a da cos a e al. 2021).
indeed, he comme cializa ion o ce ain
Amazonian ui s as men ioned abo e, can con ib-
u e o he p o ec ion o ag obiodi e si y, and
expand hei bio unc ional and en i onmen al ben-
e i s, he eby impac ing he bioeconomy o he
biome. in his g oup o ui s, he e a e species such
as açaí (Eu e pe ole acea Ma .), which is a palm ee
species om he amily o A ecaceae and is mainly
ound in he Amazon basin om B azil, colombia,
enezuela, and Pe u. each plan o ms clus e s o
up o 20 s ems, yielding 120 kg o ui /be ies
annually. The edible pa s o he be ies a e pulp
and peel, ep esen ing 7% o 25% o he o al E.
ole acea weigh (de oli ei a & Schwa z, 2018). in
ac , E. ole acea pulp is he mos consumed and
comme cialized pa o he ui . The main impo e
is he Uni ed S a es, wi h app oxima ely 77% o he
o al expo ed des ined o no h Ame ica (Amo im
cogenT Food & AgRicUlTURe 3
e al. 2024). Meanwhile, B azil is he la ges expo e
o E. ole acea a ound he wo ld, wi h a highe p e -
alence in he s a es o Amazonas, Pa á, Ma anhão,
Tocan ins, and Amapá (Sil ei a e al. 2023). The
wo ldwide ma ke o his be y su passed a million
dolla s in 2021 and is expec ed o con inue g owing
s eadily a a a e o 10.25% annually un il 2027
(P ecision Repo s, 2023).
o he ui s such as a azá (Eugenia s ipi a a Mc
augh), also commonly known as ‘guayabo’, is a op-
ical ui na i e o Sou h Ame ica. i is p ima ily
ound in coun ies like colombia, ecuado , Pe u, and
B azil, and is a ee o he My aceae amily o
medium size, ha can g ow up o abou 5 o 10
me e s in heigh in wa m and humid clima es
(Fe nández-T ujillo e al., 2011). E. s ipi a a lea es a e
Figu e 1. economic po en ial diag am o na i e Amazon ui s such as açaí (Eu e pe ole acea), a azá (Eugenia s ipi a a),
camu-camu (My cia ia dubia), canangucha (Mau i ia lexuosa), cocona (Solanum sessili lo um), and u a caima ona (Pou ouma
cec opii olia).
4 l. n. cUÉllAR Ál AReZ eTAl.
abou 5–10 cm long, and hei lowe s a e small,
whi e, o c eamy, and a e a anged in clus e s. They
ha e p ominen s amens ha gi e he lowe a s ik-
ing appea ance (he nández e al., 2007). The E. s ipi-
a a ui s a e ounded o a sligh ly o al shape, wi h
a hin smoo h skin ha is yellow when ipe. The p o-
duc ion o E. s ipi a a in coun ies like colombia has
been concen a ed especially in he Sou h, wi h
gua ia e, caque á, and Pu umayo e i o ies as main
p oduce s wi h 200 hec a es plan ed, which is equi -
alen o 840 ons pe yea . E. s ipi a a p oduc ion
akes place yea - ound, wi h ha es peaks e e y wo
mon hs. howe e , due o i s high pe ishabili y i s
p oduc ion and p ocessing is limi ed o he ci ies o
o igin o cul i a ion because he ui is a ely
expo ed, as an al e na i e ozen pulp is expo ed
(Fe nández-T ujillo e al., 2011).
Ano he opical ui belonging o he My aceae
amily is camu-camu (My cia ia dubia (Kun )
Mc augh), ound speci ically in densely looded a eas
o he Amazon ain o es (San os e al. 2022). i s
weigh is p ima ily composed o 60% pulp, 20% peel,
and 20% seeds o he o al weigh , wi h he seeds
being conside ed he non-edible pa o he ui
(ga cía-chacón e al., 2023a). M. dubia has a p oduc-
ion o 2,660 ui s/38 kg pe plan , and mo e han 42
ons pe hec a e. F om 2021, i is expec ed ha p o-
duc ion o M. dubia will inc ease o 10 ons pe hec -
a e in 10 yea s (Unidad de in eligencia come cial
2023). i s geog aphical dis ibu ion is cen e ed in he
no he n B azil (in egions such as cacho o, Mapue a,
Maçangana, and U upa); in Pe u (Amazonas, Ucayali,
Ma añon, and Tig e), in he sou he n colombia and
enezuela (caque á, Amazonas, Pu umayo, o inoco,
Pa gueni, and cau a); as well as ecuado and Boli ia
(cas o e al., 2018).
Mau i ia lexuosa l, na i e o he Amazon, is also
pa o he Ace aceae amily. This ui is commonly
known in colombia such as canangucha; in B azil
such as bu i i; and as aguaje in Pe u (Resende e al.,
2019). M. lexuosa is a climac e ic ui , and an
impo an species o palm ee na i e o Sou h
Ame ica (Milanez e al., 2016). The e o e, i is a highly
aded i em in local ma ke s o Boli ia, B azil,
colombia, ecuado , guyana, Pe u, T inidad and
Tobago, and enezuela (Sánchez-capa e al. 2023). i
plays a i al ole in hese ecosys ems and is aluable
o local communi ies. This palm can each up o
35 m in heigh , wi h la ge lea es: 8–20 an-shaped
lea es, and he yellow lowe s appea om decembe
o Ap il. The ui s a e scaly b own, which g ow om
decembe o June, and each clus e can con ain up
o 500 ui s (Koolen e al., 2018). The p oduc ion is
290 kg pe palm ee pe yea , pe hec a e can p o-
duce app oxima ely 25 ons o ui pe yea (oli ei a
e al., 2024). M. lexuosa is composed o app oxi-
ma ely 10% o 20% pulp, 15% o 20% peel, and 40%
o 45% seeds ( h ee seeds pe ui ) (da Sil a San os
e al., 2010). As desc ibed by Sil a e al. (2014), he
peel is co e ed wi h homboidal, jux aposed, and
eddish-b own scales. while he pulp, 46 mm hick,
has an o ange colo wi h swee a oma, oily ex u e,
and pas y consis ency.
Ano he Amazon na i e ui , belonging o he
Solanaceae amily, is Solanum sessili lo um dunal.,
commonly known by i s local names such as cocona
in colombia, and cubi in B azil (Se eno e al. 2018).
gene ally, S. sessili lo um is no a e y well-known
ui bu has a 97% edible po ion. i s consump ion
is de e mined acco ding o he coun y o o igin and
p oduc ion, o example in some local ma ke s o
coun ies such as B azil, colombia, Pe u and o he s
(dua e, 2011). This is a he baceous and ui ul sh ub
plan , be ween 1 and 2 me e s high, bea ing climac-
e ic ui , wi h an op imum ha es ime o 210 days
a e lowe ing (oli ei a e al., 2024). The ui can be
o al o ound and i is composed o 26.3% peel, and
9.7% seeds (Se eno e al. 2018). i s ipening begins
wi h a da k g een colo and ma u es wi h an
o ange-yellow colo un il i u ns eddish o ange.
indeed, he pulp is so , c eamy yellowish in colo ,
and no e y swee and sligh ly acidic; while i s peel
is so , wi h 1 o 4 mm hick, and p esen s a bi e
as e (Jiménez, 2018).
Finally, he u a caima ona (Pou ouma cec opii olia
Ma .), known as u illa o Amazon g ape ui belongs
o he U icaceae amily. i ypically p oduces 83 ui s
pe clus e , and 363 o 406 clus e s pe plan , wi h a
o al weigh be ween 202–430 kg pe plan . gene ally,
he pulp ep esen s 47.9%, he seeds 33%, and he
peel 19% o he o al ui weigh (co poica 2001).
P e iously, he ui was cul i a ed by he Ticuna indig-
enous communi y in he wes e n Amazon egion
(Ped osa e al., 2018). nowadays, P. cec opii olia is
ound in a eas wi h simila cha ac e is ics despi e hei
eco ypic and geog aphic di e si y h oughou he
Amazon egion such as colombia ( ichada, guainía,
aupés, Me a, Amazonas, caque á, and Pu umayo),
Pe u, ecuado and B azil (co poica 2001).
The cul i a ion and p ocessing o o he Amazonian
ui s, such as copoazú (Theob oma g andi lo um) o
Tucumá (As oca yum aculea um), play a i al ole in
s eng hening local p oduc ion chains and suppo ing
small communi ies, he eby con ibu ing o he
Amazon’s bioeconomy (da Sil a e al., 2024; Mi anda
e al., 2021). These ac i i ies also p esen oppo uni ies
cogenT Food & AgRicUlTURe 5
o u he explo a ion and inno a ion in a eas such as
chemical composi ion, medicinal p ope ies, and
indus ial applica ions. This e iew, howe e , ocuses
on ui s wi h he highes p oduc ion le els in he
colombian Amazon, p io i izing hose wi h ib an
pigmen a ion and heal h bene i s associa ed wi h
ca o enoids and an hocyanins. i is wo h no ing ha
pigmen s ha e no been iden i ied in copoazú pulp
o Tucumá (Beze a e al., 2024). By examining ui s
like A azá, camu-camu, canangucha, cocona, and U a
caima ona, his wo k seeks o showcase hei po en ial
o inno a i e applica ions, pa icula ly wi hin he con-
ex o he colombian Amazon egion.
3. Biochemical composi ion o Amazon ui s
Amazonian ui s a e ecognized o hei complex
p o ile o phy ochemicals, including i amins, a y
acids, and seconda y me aboli es, p edominan ly
led by phenolic compounds, o ganic acids, pig-
men s, and e penoids. in addi ion, he amoun o
hese compounds wi hin he ui s change acco d-
ing o ac o s such as ipening s a e, geog aphical
posi ion, o ype o soil (ne es e al., 2015).
Fu he mo e, hese biochemicals play a c ucial ole
in bo h appea ance and senso y p ope ies o he
ui s, alongside hei bioac i e p ope ies (cas o
e al., 2020; Sánchez-capa e al. 2023). Unde -
s anding he biochemical composi ion o
Amazonian ui s is c ucial o op imizing hei
nu i ional and senso y p ope ies ( la o and
a oma), bio unc ional and heal h bene i s, shel -li e,
and o e all quali y. Addi ionally, i has he po en-
ial o d i e economic g ow h by iden i ying key
compounds ha can be u ilized ac oss a ious
indus ies, including ood, pha maceu icals, cos-
me ics, and nu aceu icals. The ha nessing o hese
compounds adds conside able economic alue o
Amazon ui p oduc ion and p ocessing, s imula -
ing ag icul u al inno a ion and economic g ow h
in opical egions ( a gas Tie as e al. 2018).
As a na i e Amazonian ui , E. ole acea ui exhibi s
a high con en o asco bic acid (125.87 ± 26.42 mg/100 g
ui powde ) as shown in Table 1 (ca nei o e al. 2020).
Addi ionally, compounds such as i amins, amino acids,
mine als, and a y acids showed he g ea nu i ional
alue o E. ole acea ui . Among hese compounds,
o al die a y ibe (21.36 g/100 g o d ied ui ),
α- ocophe ol (45.00 mg/100 g o d ied ui ), manganese
(Mn) (32.300 mg/100 g o d ied ui ), i on (Fe)
(2.059 mg/100 g o d ied ui ), and lipids (50.53 g/100 g
o d ied ui ) exhibi ed he highes concen a ions. i is
no ewo hy ha E. ole acea ui , coming om a palm
ee, exhibi s a di e se a y acid p o ile comp ising
49.72% oleic acid, 25.31% palmi ic acid, and 13.51% lin-
oleic acid (Bicha a & Rogez 2011).
E. ole acea has been widely cha ac e ized in i s
p o ile o bioac i e compounds, e en in i s non-edible
pa s such as he seeds. in ac , wen y wo pheno-
lics compounds we e iden i ied in he seeds, mainly
la an-3-ols such as ca echins and p ocyanidins wi h
a o al concen a ion o 19.1 ± 0.1 and 158 ± 1 mg
ec/g o seeds ex ac , espec i ely (Ba os e al.
2015). As men ioned be o e, he geog aphical loca-
ion o he ui in luences he p o ile o bioac i e
compounds and hei composi ion in he ui . in
s udies om B azil, i was ound ha cyanidin
3- u inoside (1067 ± 125.95 μg/g eeze d ied pulp) is
he main an hocyanin o he l4P16 ui geno ype
pulp (ca alho e al. 2017). This compound oge he
wi h β-ca o ene (10.8 μg/g d ied weigh , dw) we e
he only ype o pigmen s iden i ied in E. ole acea
ui (Kang e al., 2012). compounds such as anillic
acid (20.40 ± 0.90 μg/g eeze d ied pulp) we e he
mos abundan phenolic acid in he ui su passing
e ulic acid, p-couma ic acid, o some hyd oxybenzoic
acids (ca alho e al. 2017). Meanwhile, in d ied ui
pulp om colombia, he o al amoun o phenolic
compounds was epo ed as 56.1 ± 24.1 mg/100 g dw
(ga zón e al., 2017). Fo he i s ime, hese indings
iden i ied hyd oxybenzoic acids such as p o oca e-
chuic acid hexoside, hyd oxy e uloyl quinic acid, syn-
apoyl deoxyhexoside, sinapoyl hexoside, e ulic acid
conjuga e 2, among o he s as pa o i s phenolic
p o ile.
likewise, p e ious epo s showed ha speci ic
phenolic compounds in E. s ipi a a may a y depend-
ing on ac o s such as a ie y, ipeness, and g owing
condi ions (he nández e al., 2007). The E. s ipi a a
ui is composed o 8 o 10.75% p o ein, 5 o 6.5%
ibe , and 69 o 72% o o he ca bohyd a es. in ac ,
o al die a y ibe is abou 39% d y ma e (Rogez e
al., 2004) and he s a ch con en is signi ican , e en
in ipe ui s (0.63%) (Filguei as e al., 2002).
Meanwhile, he concen a ion o soluble suga s (glu-
cose, uc ose, and suc ose) is low (Fe nández-T ujillo
e al., 2011). E. s ipi a a edible ac ion ui is a
sou ce o mine als and i amins such as calcium (ca)
(107.16 ± 1.54 m/100 g dw), po assium (K) (827.66 ±
14.51 m/100 g dw), and magnesium (Mg) (75.65 ±
1.28 mg/100 g dw); and in 100 g o ui he e a e
app oxima ely 7.75 mg o i amin A, 9.84 mg o i a-
min B1 and 7.68 mg o i amin c (de A aújo e al.,
2021; Rogez e al., 2004). in addi ion de A aújo e al.
(2021a), de e mined 30 ola ile compounds in i s
physicochemical p o ile, mainly lead by bicyclo(3.2.1)
6 l. n. cUÉllAR Ál AReZ eTAl.
Table 1. Chemical p o ile o bioac i e compounds epo ed in Amazonian ui s.
F ui Family ype o biochemical Biochemical compound name e e ence
Açaí (Eu e pe
ole acea Ma .)
A ecaceae
(Palm ee)
An hocyanins Cyanidin 3-glucoside
Cyanidin 3- u inoside
(Ca alho e al. 2017)
epo ed in pulp and
seeds
Cyanidin-3,5-hexoside-pen oside Cyanidin-3-glucoside
Cyanidin-3- u inoside Pela gonidin-3-glucoside
Pela gonidin-3- u inoside Peonidin-3-glucoside
Peonidin-3- u inoside
(ga zón e al. 2017)
P oan hocyanidins P oan hocyanidin ime
P oan hocyanidin dime
(Cos a e al. 2021)
Hyd oxybenzoic acids
and de i a i es
3,4-dihyd oxybenzoic acid
4-Hyd oxybenzoic acid
P o oca echuic acid hexoside
P o oca echuic acid p-Hyd oxybenzoic acid
Vanillic acid
Sy ingic acid
(Ca alho e al. 2017)
(ga zón e al. 2017)
ellagi annins ellagic acid
ellagic acid de i a i e
(Schulz e al. 2021)
Hyd oxycinnamic acids
and conjuga es
Hyd oxy e uloyl quinic acid
Sinapoyl hamnose
5-O-ca eoyl quinic acid p-Couma ic acid hexoside
Ca eic acid
Fe uloyl sinapic acid isome
Fe uloyl hyd oxypy u ic acid
Ca eoyl shikimic acid isome
Fe uloyl sinapic acid isome
Ca eoyl shikimic acid isome
Sinapoyl hexose
Fe uloyl de i a i e
Sy ingic acid
Fe ulic acid
p-Couma ic acid
(Ca alho e al. 2017)
Fla onoids
Fla ones
Apigenin-6,8-di-C-pen oside Apigenin-di-C-hexoside
sul a e
Apigenin
Apigenin diglucoside
Apigenin dihexoside
Apigenin hexoside
Apigenin glucoside
Apigenin deoxyhexoside hexoside
Apigenin-6,8-di-C-hexoside
Apigenin-6-C-pen oside-8-C-hexoside
A omadend in
Ca echin
Ch ysin
dihyd okaemp e ol hexoside
dihyd okaemp e ol ace yl
hexoside
dihyd olu eolin deoxyhexoside
hexoside
e yodic iol
galangin
Hispidulin
Homoo ien in
isoque ci in
iso i exin
iso i exin de i a e
Kaemp e ol
Kaemp e ol-3- u inoside
Kaemp e ol deoxyhexosyl
hexoside
My ice in
na ingenin
o ien in Qd
Que ce in
Scopa in
axi olin
axi olin deoxyhexose
axi olin de i a e
(Cos a e al. 2021)
(Schulz e al. 2021)
(Con inued)
cogenT Food & AgRicUlTURe 7
F ui Family ype o biochemical Biochemical compound name e e ence
Fla an-3-ols isoo ien in
o ien in
Homoo ien in
Vi exin
lu eolin
lu eolin deoxyhexosyl hexoside
lu eolin diglucoside
lu eolin-7-glucoside
lu eolin-6-C-pen oside-8-C-hexoside isome
lu eolin-6-C-pen oside-8-C-hexoside isome
lu eolin-6-C-hexoside-8-C-pen oside
lu eolin-6-C-hexoside lu eolin-8-C-hexoside
lu eolin-C-hexoside-C-pen oside
de i a i e
Scopa in
Ch ysoe iol
Ch ysoe iol-7-glucoside Ch ysoe iol deoxyhesosyl
hexoside
Vi exin
(Cos a e al. 2021)
Fla anones (+) Ca echin
(+) epica echin
axi olin deoxyhexose isome 1
axi olin deoxyhexose isome 2
axi olin
Fla onols u in
iso hamne in u inoside
(ga zón e al. 2017)
dehyd o la onols dihyd okaemp e ol isome 1 dihyd okaemp e ol
isome 2
Fa y acids Palmi ic acid (C16:0)
Palmi oleic acid (C16:1)
es ea ic acid (C18:0)
oleic acid (C18:1)
linoleic acid (C18:2)
α-linolenic acid (C18:3)
Vacenic acid (C18:1 cis 11)
(Bicha a & ogez 2011)
Ca o enoids β-ca o ene
o he cons i uen s α- ocophe ol
Asco bic acid
(Kang e al. 2012)
(Ca nei o e al. 2020)
A azá (Eugenia
s ipi a a Mc
Vaugh)
My aceae
Sh ub ee
o ganic acids Malic acid
Quinic acid
(de A aújo e al. 2021a)
epo ed in whole
ui
Phenolic acids gallic acid
glucogallic acid
Fla onoids Apigenin hexoside
Apigenin hexoside ca ea e
Me hylapigenin hexoside
Ca echin dihexoside
Ca echin hexoside
galloca echin
Kaemp e ol hyd oxy p opionyl hexoside Hexoside
Kaemp e ol diace yl dicouma oyl hexose
Kaemp e ol dihexoside
lu eolin hexoside
lu eolin malonyl dihexoside
My ice in couma yl dihexoside hexoside
Que ce in hexopy anosyl hexoside
Ca o enoids lu ein
Zeaxan hin
Anhyd olu ein
Anhyd ozeaxan hin
Zeinoxan hin
β-c yp oxan hin
α-ca o ene
β-ca o ene
Zeinoxan hin my is a ea
β-c yp oxan hin my is a e
Zeinoxan hin palmi a e
β-c yp oxan hin palmi a e
lu ein dimy is a e
lu ein my is oylpalmi a e
(ga zón e al. 2012)
Table 1. Con inued.
(Con inued)
8 l. n. cUÉllAR Ál AReZ eTAl.
F ui Family ype o biochemical Biochemical compound name e e ence
Camu-camu
(My cia ia
dubia Mc
Vaugh)
My aceae
(sh ub plan )
An hocyanins delphinidin-3-glucoside
Cyanidin 3-O-glucoside
(ga cía-Chacón e al.
2024)
(F acasse i e al. 2013)
epo ed in pulp,
peel and seeds.
Fla onols My ice in 3-O-hexoside
My ice in 3-O-pen oside
Que ce in 3-O-hexoside
Que ce in 3-o-pen oside
My ice in
ellagic acid de i a i es ellagic acid de i a i es
ellagic acid hexoside
ellagic acid pen oside
ellagic acid desoxyhexoside
ellagic acid
ellagic ace yl hamnoside
ellagic acid de i a i es
gallic acid de i a i es gallic acid
gallic acid de i a i e
P oan hocyanidins galloca echin-galloca echin
galla e-galloca echingalla e
galloca echin-galla e galloca echin-galla e-dime
o ganic acids Malic acid
Asco bic acid
(ga cía-Chacón e al.
2024)
o al ca o enoids β-ca o ene (ne es e al. 2015)
Canangucha
(Mau i ia
lexuosa l).
A ecaceae
Palm ee
epo ed in whole
ui
Fa y acid Palmi ic acid, C16:0
S ea ic acid, C18:0
oleic acid, C18:1
linoleic acid, C18:2
linolenic acid, C18:3
eicosenoic acid, C20:1
(de Fá ima od igues
e al. 2024)
lipid Me hyl palmi a e
Palmi ic acid
linoleic acid
oleic acid
S ea ic acid
α- ocophe ol
β- ocophe ol
Ca o enoids lu ein
α-ca o ene
β-ca o ene
13-cis-β-ca o ene
(dos San os e al., 2015)
Fla onoids Que ce in-dihexoside
My ice in glucu onid Me hylmy ice in-O-glucu onide
Que ce in-O- u inoside
Que ce in-O-glucoside Que ce in-3-O-glucu onide
Kaemp e ol-3-O-glucoside
Kaemp e ol-3-O-glucu onide
na ingenin hexoside lu eolin-O-deoxyhexoside
na ingenin
Que ce in
(Ab eu-na anjo e al.
2020)
An hocyanins Cyanidin-3- u inoside
Cyanidin-3-glucoside
Cocona (Solanum
sessili lo um
dunal.).
Solanaceae
Sh ub ee
Ca o enoids β-ca o ene
lycopene
(Se eno e al. 2018)
epo ed in whole
ui
Phenolic acids Ca eic acid
Chlo ogenic acid
p-Couma ic acid
Fe ulic acid
Salicylic acid
Sinapic acid
Sy ingic acid
Vanillic acid
( auchen e al. 2016)
Phenolic compounds 5-ca eoylquinic acid
n5,n10- bis(dihyd oca eoyl) spe midine
n1,n5,n10- is(dihyd oca eoyl) spe midine
( od igues e al., 2013)
Table 1. Con inued.
(Con inued)
cogenT Food & AgRicUlTURe 15
The bioaccessibili y and bioac i i y o he phenolic
compounds p esen in E. s ipi a a we e e alua ed o
he i s ime in a açá-boi, o he Amazon ui s,
subjec ed o in i o gas oin es inal diges ion (de
A aújo e al., 2021b). The con en o o al phenolics
and la onoids, and an ioxidan capaci y we e
Table 2. Bioaccessibili y and bioa ailabili y s udies epo ed in Amazon ui s.
F ui Biochemical Bioaccessibili y o bioa ailabili y alues e e ence
E. ole acea Values o bioaccessibili y o nu ien s a ailable o be abso bed in he
in es ine a e diges ion:
To al phenolic
compounds
An hocyanins
Vi amin C
Mine als
K, Mg, and Mn
Ca and Cu
P
Zn
Fe
Mn
An ioxidan capaci y
17–25% o açaí juice ( he mal o non- he mal)
14.39 % (p ≥ 0.045) o açaí pu ee
22.89%–32.27% (medium pu ple açaí pulp)
49% (ba ch cul u e e men a ion o açaí pulp)
40% o açaí juice (con ol)
8% o açaí juice (non- he mal)
> 85% in açaí pu ple and whi e pulp
75%–80% in açaí pu ple and whi e pulp
30–82% in açaí pu ple and whi e pulp
55–63% in açaí pu ple and whi e pulp
25–18% in açaí pu ple and whi e pulp
53–72% in açaí pulp samples
8–17% in açaí pulp samples
Values o bioac i i y o nu ien s a ailable wi h an ioxidan ac i i y a e in
i o in es ine diges ion:
dPPH: 2.26%
AB S: 7.59%
(linha es e al. 2020)
(S a ussa e al. 2021)
(Minighin e al. 2019)
(Alqu ashi e al. 2017)
(linha es e al. 2020)
(linha es e al. 2020)
(San os e al. 2021)
(San os e al. 2021)
(San os e al. 2021)
(San os e al. 2021)
(San os e al. 2021)
(S. . oli ei a e al. 2019)
(S. . oli ei a e al. 2019)
(S a ussa e al. 2021)
E. s ipi a a Phenolic compounds Mic opa icles (sp ay d ying: Sd and d ying chilling sp ay: SdC) (Chlo ogenic
acid, u in, My ice in) showed good elease in he in es inal phase.
(Quei oz de oli ei a e al.
2024)
An ioxidan capaci y ORAC (23.66 µmol e g− 1). ( eyes-Al a ez & lana i
2023)
Colo
An ioxidan capaci y
Polyphenol
composi ion
od p e ea men inc eased eezing a e (58 %).
osmodehyd o- ozen a azá d ip-loss (40%).
osmodehyd a ed samples p esen ed he highes discolo a ion le els.
F eezing/ eeze d ying p e ea ed a azá imp o ed hem 16–48 %.
F /lio ga e he bes esul s ega ding polyphenol con en (99–48 %).
( eyes-Al a ez e al. 2022)
An ioxidan capaci y An ioxidan ac i i y (97–88 %) e en ion, whe eas od/lio p oduced he
highes losses (59–84 %).
osmo ic d ying: 63–85% (un ea ed ui ) and 72–90% (osmodehyd a ed a azá
(odA)), whe eas he ac i i y e en ion le els we e 67–76% (un ea ed ui /
odA).
(de A aújo e al. 2021b)
Phenolic compounds
Fla onoids
Phenolic acids
An ioxidan capaci y
A e in es inal phase diges ion:
he seed had he highes amoun o o al phenolic compounds (-22.0%).
he la onoid con en inc eased in he edible ac ion (92.8%).
he phenolic acids educed.
he seed showed he highes an ioxidan capaci y.
(i u i e al. 2021)
To al polyphenols
An ioxidan capaci y
A e in i o gas oin es inal diges ion:
he mic opa icles wi h mal odex in (1:9)-100 °C (61% o o al polyphenols)
AB S (101%)
F AP (85%)
dPPH (31%)
(de A aújo e al. 2021b)
M. dubia Values o bioaccessibili y exp essed as (%) o eco e y a e in i o gas ic
phase diges ion:
(ga cía-Chacón e al.
2024)
An ocyanins
delphinidin-3-glucoside
(d3g)
max. o 70.59% in yogu wi h sp ay d ied powde a 180 °C using
mal odex in and whey p o ein as ca ied agen s.
Cyanidin 3-glucoside
(C3g)
max. o 67.90% in sp ay d ied powde a 150 °C using mal odex in as a
ca ied agen .
Malic acid max. o 90.84% in yogu wi h eeze d ied camu-camu (pulp and peel)
Asco bic acid max. o 65.54% in eeze d ied camu-camu (pulp and peel).
M. lexuosa Ca o enoids he ca o enoids p esen ed a cons an a e o deg ada ion du ing all ea men s. (de Souza Ca alho e al.
2020)
he bioaccessibili y was g ea e (highe ul asound ene gy densi y). (Be ni e al. 2019)
Phenolic compounds he bioaccessibili y o β-ca o ene was inc eased by di ec p ocessing o
mic oemulsions (p < 0.01).
(Pe ei a-F ei e e al. 2018)
P o oca echuic acid
Que ce in
Apigenin
Ca echin
epica echin
he bioaccessibili y was educed a e in i o simula ed gas oin es inal
diges ion o pulp (38.7%), peel (18.7%), and endoca p (22.3%).
S. sessili lo um no epo ed no epo ed no epo ed
P. cec opii olia no epo ed no epo ed no epo ed
16 l. n. cUÉllAR Ál AReZ eTAl.
de e mined, as well as pe o med hea map analysis
o e alua e ela i e in ensi y o he phenolic com-
pounds iden i ied by mass spec ome y analysis
(eSi-lTQ-Xl-MS/MS), be o e and a e he diges i e
p ocess. The seeds p esen ed he highes amoun o
o al phenolic compounds, and his con en was
educed a e diges ion, mainly in he in es inal
phase (22.0%), while he la onoid con en inc eased
in he edible ac ion (92.8%). Thus, i was possible o
iden i y 9 la onoids and 8 phenolic acids in he edi-
ble ac ion, while 10 la onoids and 7 phenolic acids
we e iden i ied in he seed ex ac (Table 2).
Addi ionally, au ho s epo ed ha a e in es inal
diges ion, phenolic acids educed and la onoids
inc eased hei ela i e in ensi y, and he seed
showed he g ea es an ioxidan capaci y a e diges-
ion. in ano he s udy (i u i e al., 2021), mic opa i-
cles wi h mal odex in we e p epa ed using sp ay
d ying a 100 °c, in p opo ion (1:9), a high conse a-
ion o bioac i i y was p esen ed a e gas oin es i-
nal diges ion in i o, p ese ing 61% o he o al
polyphenols and ABTS (101%), FRAP (85%) and dPPh
(31%) o he an ioxidan capaci y (Table 2). Recen ly,
Po o e al. (2023) e alua ed he in luence o wo
cold plasma echnologies, dielec ic ba ie discha ge
plasma and glow discha ge plasma, on he phenolic
p o ile o E. s ipi a a juice. The bioa ailabili y o phe-
nolic componen s in he juice was enhanced by bo h
plasma sys ems; he dielec ic ba ie discha ge
plasma could boos his bioa ailabili y by as much
as 201%.
Rega ding s udies o bioaccessibili y in M. dubia, i
has been epo ed ha phy ochemicals such as
an hocyanins, asco bic acid, and malic acid exhibi
bioac i e p ope ies associa ed wi h he ea men o
non-communicable and ch onic diseases.
ga cía-chacón e al. (2024) de e mined he impac o
in i o gas oin es inal condi ions, including gas ic
and in es inal phases, on hese biochemical com-
pounds con en in sp ay d ied M. dubia ui and i s
ood p oduc s (yogu s and g ape juice), while e alu-
a ing hei bioaccessibili y. The wo p ima y an hocy-
anins o M. dubia ui , p e iously men ioned
(cyanidin-3-glucoside and delphinidin-3-glucoside),
emained s able du ing he gas ic phase; howe e ,
hei maximum eco e y in he in es inal phase was
below 70% o d ied M. dubia p oduc s and 10% o
M. dubia be e ages. The asco bic acid con en
dec eased du ing bo h he gas ic and in es inal
phases, wi h a maximum eco e y o 65% o eeze
d ied M. dubia, app oxima ely. Mo eo e , malic acid
exhibi ed he highes eco e y alues, eaching up o
a maximum o 90% o all M. dubia be e ages,
demons a ing he high s abili y o he compound
(Table 2). The inco po a ion o M. dubia in he be e -
ages dec eased he bioaccessibili y o an hocyanins
and asco bic acid due o hei p e ious elease in he
ood ma ix, inducing oxida ion p ocesses. las ly, he
sp ay d ying p ocess, mic oencapsula ing M. dubia
bioac i e compounds wi h mal odex in and whey
p o ein as ca ie agen s, induced highe eco e ies
du ing gas oin es inal diges ion.
in s udies o he e alua ion o he bioa ailabili y
in M. lexuosa, Ba boza e al. (2022) concluded ha
p ocessing echniques could be in eg a ed (emulsi i-
ca ion/s abiliza ion, and mic obial inac i a ion) o
imp o e he bioa ailabili y o bioac i e compounds.
Also, de Souza ca alho e al. (2020) epo ed ha
ca o enoids p esen ed a cons an deg ada ion a e
du ing all ea men s ( i e le els o ene gy densi y: 0,
0.9, 1.8, 2.7 and 3.6 J.cm−3). howe e , bioaccessibili y
was g ea e o ea men s using highe ene gy den-
si y ul asound. The au ho s sugges ed ha he son-
ica ion p ocess accele a es he up u e o he cell
memb ane o he ui , eleasing bioac i e com-
pounds. likewise, his ul asound p ocess inc eases
he iscosi y o he ui juice, which in e up s he
gas oin es inal eac ions o he compounds, and
makes hem mo e bioa ailable.
in o de o encapsula e and enhance he bioac-
cessibili y o ca o enoids, Be ni e al. (2019) o mu-
la ed mic oemulsions using pi anga (E. uni lo a) and
canangucha (M. lexuosa) ui s, due o hei ich lyco-
pene and β-ca o ene con en . Fo his pu pose,
high-speed homogeniza ion and ul asound wi h an
ampli ude p obe we e employed, esul ing in an
inc ease in he bioa ailabili y o ca o enoids. howe e ,
p ocessing also a ec s bioa ailabili y, as e idenced
by he mic oemulsions being subjec ed o a dynamic
gas oin es inal sys em simula ion mimicking human
diges ion, which led o enhanced bioaccessibili y o
bo h β-ca o ene and lycopene. Finally, Pe ei a-F ei e
e al. (2018) de e mined ha phenolic compounds
iden i ied by hPlc in M. lexuosa (Table 2) showed
educed bioaccessibili y a e in i o simula ed gas-
oin es inal diges ion o ex ac s o pulp (38.7%),
peel (18.7%) and endoca p (22.3%). The e o e, he
au ho s sugges a comp ehensi e use o he ui ,
including i s esidues.
Un o una ely, li e a u e da a do no p o ide in o -
ma ion on he bioaccessibili y and bioa ailabili y o
he S. sessili lo um and P. cec opii olia ui s. howe e ,
acco ding o he con en o bioac i e compounds
epo ed in (Table 1), i is impo an o conduc
u u e esea ch o de e mine he bioa ailabili y o
hese compounds and o know he abso p ion o
cogenT Food & AgRicUlTURe 17
nu ien s, in luenced by ac o s such as ea men
pa ame e s (e.g. ime and in ensi y), empe a u e,
and componen s a ec ing abso p ion (such as ood
ma ix).
6. Use o me abolomic and omics ools
analysis in he s udy de bioac i i y and
composi ion o Amazonian ui s
in he p e ious sec ions o his e iew, he com-
pounds epo ed mos ly in ui s (Eu e pe ole acea,
Eugenia s ipi a a, My cia ia dubia, Mau i ia lexuosa,
Solanum sessili lo um, Pou ouma cec opii olia) ha e
been men ioned, highligh ing he p esence o pig-
men s (ca o enoids and an hocyanins). Addi ionally,
nu i ional and b oma ological in o ma ion has been
epo ed o he species subjec o his e iew, e al-
ua ed using s anda d echniques. howe e , al hough
esea ch has been ca ied ou on Amazonian ui s
o cha ac e iza ion using in some cases hPlc-MS/MS
echniques (un a ge ed me abolomic analysis), i is
necessa y o con inue explo ing he biological,
molecula and chemical po en ial, using ecen
ad ances in omic echnologies, such as ansc ip om-
ics, p o eomics and me abolomics; hese ools can
o e a de ailed app oach o he physiology and
me abolism o hese ui s, which a he ime o ca -
ying ou his e iew had no been epo ed me ab-
olomic da a analysis (Belay & James caleb, 2022).
Fu he mo e, i should be no ed ha , by analyzing
he gene ic exp ession o he ui , p o ein p oduc-
ion and me aboli e p o iles, esea che s can gain a
deepe unde s anding abou he mechanisms behind
he changes in ui quali y, in luence o cul i a ion
condi ions, composi ion, and e en i s ela ionship
wi h he exp ession o genes associa ed wi h biolog-
ical ac i i ies and p e en ion o pa hologies (Benlloch-
Tinoco e al., 2024).
7. Ad ancemen s in ood p oduc
applica ions and shel -li e analyses:
add essing pe ishabili y and pos -ha es
con ol s a egies
The inc ease in he consump ion o Amazonian ui s
has been in luenced by hei nu i ional and bio unc-
ional alue o hei phy ochemicals, gene a ing high
expec a ions and economic po en ial o p oduce s in
he egion and he coun ies ha a e pa o he
Amazon ain o es (Todo o & Pie i, 2018). Addi ionally,
hese compounds o e po en ial o use in o mula -
ing and enhancing ood p oduc s wi h added alue
including unc ional oods, ood addi i es, unc ional
die p epa a ions and die a y supplemen s
(Sánchez-capa e al., 2023; conceição e al., 2019).
The d ying p ocess and he inco po a ion o ui
ex ac s in se e al ood ma ices ha e been used as
me hodologies in he de elopmen o ood p oduc s
including ice c eams, cakes, cookies, swee s, jams,
yogu s, alcoholic and non-alcoholic be e ages, choc-
ola e p oduc s, a s, among o he s (conceição e al.,
2019; das chagas e al., 2021; San os e al., 2022, lim
& lim, 2013, ca alho-Peixo o e al., 2015). The ind-
ings epo ed below highligh he po en ial o na i e
Amazonian ui s as sou ces o bioac i e compounds
o indus ial applica ions. A summa y o he main
applica ions o he ui s is shown in Table 3.
7.1. Açaí (Eu e pe ole acea)
in he li e a u e, one o he i s app oaches o e al-
ua ing he impac o a ious polyphenolic co ac o s,
ob ained om ooibos ea, on he s abili y and colo
o an hocyanins in E. ole acea ui was ca ied ou by
Pacheco-Palencia & Talco (2010). Au ho s examined
di e en classes o polyphenols. Findings e ealed
ha he p esence o la one-C-glycosides signi i-
can ly imp o ed an hocyanin s abili y, namely
cyanidin-3-glucoside and cyanidin-3- u inoside, and
induced hype ch omic shi s, enhancing ed colo
in ensi y, ac oss all ph (3.0, 3.5, and 4.0) and em-
pe a u e condi ions (5, 20 and 30 °c). con e sely,
phenolic acids and p ocyanidins showed no signi i-
can e ec s. ex e nally added la one-C-glycosides,
pa icula ly o ien in, isoo ien in, i exin, and iso i-
exin, enhanced an hocyanin colo and s abili y, sug-
ges ing hei po en ial as colo enhance s and
s abilizing agen s in p oduc s con aining cyanidin
glycosides, such as E. ole acea ui -based oods and
be e ages.
da Sil ei a e al. (2019) e alua ed he impac o
high-p essu e p ocessing and he mal pas eu iza ion
on he bioac i e compounds and an ioxidan p ope -
ies o E. ole acea juice. high p essu e p ocessing,
especially a 500 MPa, p ese ed an hocyanins mo e
e ec i ely compa ed o he mal pas eu iza ion, likely
due o i s lowe he mal sensi i i y. These esul s sug-
ges ha high p essu e p ocessing could p o ide E.
ole acea juice wi h high unc ional quali y, o e ing
po en ial bene i s o he ood indus y in p oducing
E. ole acea ui -based o mula ions wi h enhanced
ma ke alue. likewise, oli ei a e al. (2020), aimed o
cha ac e ize he s uc u al and physicochemical p op-
e ies, bioac i e compounds, and an ioxidan ac i i y
o eeze-d ied E. ole acea pulp. The mo phology anal-
ysis e ealed a coa se g anulome y, a sponge-like
18 l. n. cUÉllAR Ál AReZ eTAl.
Table 3. Food p oduc s, d ying and s abili y p ocess o Amazonian ui s.
F ui P incipal ood applica ions e e ence
E. ole acea • impac o a ious polyphenolic co ac o s (whole ui ).
• F ui -based p oduc packaging.
• Pas eu ized juice (pulp).
• F eeze d ied pulp.
• Pulp unc ional be e age as an e gogenic aid o a hle es.
• die a y supplemen .
(Pacheco-Palencia & alco 2010)
(Sil a nascimen o e al. 2023)
(da Sil ei a e al. 2019)
(oli ei a e al. 2020)
(Ca alho-Peixo o e al. 2015)
(ea ling e al. 2019)
E. s ipi a a • F eeze d ied and mic oencapsula ed powde s by sp ay d ying.
• osmodehyd a ed, eeze d ying.
• nec a o Apples supplemen ed wi h E. s ipi a a.
• un il e ed alcoholic be e age.
• Snack.
(i u i e al. 2021)
( eyes-Al a ez & lana i 2023)
(Baldini e al. 2017)
(Souza e al. 2020)
(He nández e al. 2018)
M. dubia • Yogu using ui peel, seeds and pulp ex ac .
• F eeze d ied and mic oencapsula ed powde s by sp ay d ying using
he ui pulp and peel.
• g ape juice using pulp and peel powde s.
• Blend juice wi h a s abili y es o bioac i e compounds.
• Alcoholic e men a ion o yeas species and he ui pulp.
• Whea lou wi h ui cop oduc (seeds, peels, and esidual pulp)
o cookies bake y.
• ice c eam using ui pulp.
(Conceição e al. 2019)
(Fidelis, e al. 2020)
(ga cía-Chacón e al. 2024)
(Vidigal e al. 2011)
(Ma os e al. 2021)
(das Chagas e al. 2021)
(Mau icio-Sando al e al. 2023)
M. lexuosa • oil.
• gel ilms.
• Powde s by sp ay d ying (pulp and peel).
• Supplemen die a y ibe and an ioxidan con en .
(Pe ei a de oli ei a e al. 2022)
(Anjos e al. 2023)
(Comunian e al. 2020)
( esende e al. 2019)
S. sessili lo um • Pos ha es (cold empe a u e).
• Sou ce o pec in.
• Func ional be e age (An ioxidan and lipid-lowe ing ac i i y)
• nu aceu ical d ink nec a en iched wi h Chenopodium quinoa
(o juela-Baque o e al. 2014)
(Colodel & Pe kowicz 2019)
(Va gas-A ana e al. 2024)
(Quispe-He e a e al. 2022)
P. cec opii olia • F ui sui able o jams, jellies, and wines.
• Co ee subs i u e using he oas ed seeds
(lim & lim 2013)
(lim & lim 2013)
cogenT Food & AgRicUlTURe 19
appea ance, and high po osi y. F eeze d ied E. ole acea
pulp demons a ed inc eased wa e abso p ion and
wa e solubili y indices wi h empe a u e, indica ing
sui abili y o indus ial applica ions. The e o e, he
consump ion o eeze-d ied ui pulp should be
encou aged, along wi h i s u iliza ion by indus y o
he de elopmen o new ood p oduc s.
on he o he hand, he s udy o he impac o an
E. ole acea unc ional be e age on a ious physiolog-
ical pa ame e s du ing maximal eadmill unning
was conduc ed by ca alho-Peixo o e al. (2015). The
be e age, con aining 27.6 mg o an hocyanins pe
dose, was designed as an e gogenic aid o a hle es.
The esul s showed ha he unc ional be e age
inc eased ime o exhaus ion du ing sho - e m
high-in ensi y exe cise, a enua ed me abolic s ess
induced by exe cise, educed pe cei ed exe ion, and
enhanced ca dio espi a o y esponses. The s udy
sugges ed ha he unc ional be e age could se e
as a p ac ical and e ec i e e gogenic aid o imp o e
pe o mance du ing high-in ensi y aining.
7.2. A azá (Eugenia s ipi a a)
Acco ding o he iden i ied compounds lis ed in Table
1 and he known biological ac i i ies associa ed wi h
he ui o E. s ipi a a, as well as i s high pe ishabili y,
applica ions ha e been de eloped o help conse e
he compounds ound in his Amazonian ui . one o
he mos used echniques o he conse a ion o bio-
ac i e compounds is sp ay d ying (Table 3)
(Acos a- ega e al., 2023; ga cía-chacón e al., 2024;
i u i e al., 2021). in his con ex , i u i e al. (2021)
conduc ed esea ch aimed a p ese ing he bioac i -
i y o E. s ipi a a using mic oencapsula ion ia sp ay
d ying, coupled wi h di e en ial scanning calo ime y.
They employed di e en wall ma e ials (mal odex in
o gum a abic) and d ying empe a u es (100 o
120 °c). i was ound ha mic opa icles con aining
mal odex in (1:9 a io) a a d ying empe a u e o
100 °c exhibi ed he mos e ec i e conse a ion o
bioac i i y and phenolic composi ion.
Quei oz de oli ei a e al. (2024) de eloped mul i-
laye mic opa icles o he elease o phenolic com-
pounds using di e en encapsula ion p ocesses
(sp ay d ying: Sd and sp ay d ying-cooling: Sdc) and
wall ma e ials (ca á- oxo lou , A abic gum, a açá-boi
ex ac ) o imp o e he s abili y and bioa ailabili y o
phenolic compounds. The Sdc pa icles showed c ys-
alline egions by X- ay di ac ion analysis and we e
s able a ~47 °c. All samples showed good elease o
phenolic compounds and an ioxidan ac i i y in
in es inal diges ion es s. Fu he mo e, Reyes-Ál a ez
& lana i. (2020) analyzed he e ec s o wa e ac i i y
(aw), glass ansi ion empe a u e (Tg) and ype o
ca ie (mal odex in-de10/gum a abic) on he colo
o eeze-d ied E. s ipi a a and i s composi ion. The
shel -li es o E. s ipi a a using he mal odex in and
gum a abic sys ems (a 20 °c and aw = 0.11) we e 34
and 50 days, espec i ely. The au ho s sugges ed ha
he unc ional po en ial o E. s ipi a a posi ions his
ui as a p omising aw ma e ial o he de elop-
men o new ood o mula ions.
in addi ion, Reyes-Al a ez and lana i (2023) poin ed
ou ha he high pe ishabili y o E. s ipi a a makes i
challenging o indus ial applica ion and inco po a e
in o new ood p oduc s. To add ess his issue, hey
employed eezing and lyophiliza ion echniques along
wi h osmo-dehyd a ion p e ea men in hei esea ch.
The osmo-dehyd o eezing ea men was ound o
enhance he bioaccessibili y o o al polyphenols.
howe e , i led o a educ ion in he e en ion o an i-
oxidan ac i i y, as shown in Table 2. Also, Fa ias e al.
(2023), applied cold plasma p ocessing on E. s ipi a a
juice. The p ocessing condi ions and he ype o cold
plasma sys em in luenced he concen a ion o o ganic
compounds such as he dec ease in amino acids (43%),
suga s (glucose (33%), uc ose (31%)), acids (malic acid
(25%)); and inc eased suc ose (23%). howe e , when
he plasma was used a 200 hz, he amino acid con en
inc eased (9%). ne e heless, du ing he p oduc ion o
powde s, undesi able changes in he colo o he dehy-
d a ed p oduc s we e gene a ed.
Mo eo e , Baldini e al. (2017) o mula ed a d ink
by adding amoun s o eeze d ied E. s ipi a a (Fd) o
a comme cial apple nec a o e alua e he impac in
nu i ional e ms (polyphenolic composi ion and an i-
oxidan capaci y) and senso y pa ame e s. Apple nec-
a supplemen ed wi h 10 g/l o Fd p esen ed he
bes nu i ional and senso y p ope ies (highe poly-
phenol con en and an ioxidan ac i i y). Finally, e -
men a ion is a bio echnological p ocess ha inc eases
he shel li e o ood p oduc s. Souza e al. (2020) hen
in es iga ed he in luence o i e comme cial yeas s
(Saccha omyces ce e isiae) and he il a ion p ocess on
he chemical composi ion and an ioxidan capaci y o
E. s ipi a a be e ages. As a esul , he be e age
Biolie i o Bayanus (BBA) was ob ained (un il e ed:
13.9°gl). The be e age showed g ea e chemical com-
posi ion and an ioxidan capaci y.
7.3. Camu-camu (My cia ia dubia)
due o he high con en o polyphenols in he peel
o M. dubia ui , his byp oduc was inco po a ed
in o a dai y ood ma ix o enhance i s added alue
20 l. n. cUÉllAR Ál AReZ eTAl.
and comme cial use (conceição e al., 2019). The
inco po a ion o M. dubia peel ex ac in o comme -
cial yogu a a concen a ion o 0.5% did no signi i-
can ly al e he nu i ional composi ion o he
p oduc . howe e , Fidelis e al. (2020) inco po a ed
eeze d ied M. dubia seed ex ac in o yogu a con-
cen a ions o 0.25, 0.50, 0.75, and 1.00 g/100 g. The
samples we e analyzed o hei p oxima e composi-
ion and he in i o an ioxidan ac i i y o he yogu
samples was e alua ed using FRAP, dPPh, and FcRc
assays, e ealing dose-dependen e ec s. yogu con-
aining 0.25 g/100 g o seed ex ac was senso ially
accep ed. These indings unde sco e he po en ial o
inco po a ing na u al bioac i e- ich ex ac s in o
dai y p oduc s like yogu , o e ing an al e na i e o
syn he ic compounds.
conside ing he high pe cep ibili y o his ui ,
mic oencapsula ed powde s o M. dubia pulp and
peel we e also inco po a ed in o na u al and com-
me cial yogu , as well as whi e g ape juice (15%).
These powde s we e ob ained using mal odex in
and whey p o ein as ca ie agen s, a empe a u es
o 150 °c and 180 °c in a sp ay d ye . Addi ionally,
eeze d ied M. dubia pulp and peel we e inco po-
a ed a a concen a ion o 0.5%. The be e age sam-
ples we e o i ied wi h bioac i e compounds such
as an hocyanins, malic acid, and asco bic acid
de i ed om he M. dubia ui . Acco ding o sen-
so y analysis, yogu s con aining powde s wi h
whey p o ein ecei ed be e o e all accep ance.
Panelis s no ed ha inco po a ing M. dubia powde s
in yogu imp o ed he swee ness-acidi y balance
and led o highe accep ance. con e sely, samples
wi hou whey p o ein showed be e accep ance in
g ape juice due o a pe cei ed eshness sensa ion.
Panelis s obse ed ha adding M. dubia powde s o
yogu and g ape juice masked he high acidi y
as e o he ui , he eby enhancing he senso y
p ope ies and o e all quali y o he p oduc s
(ga cía-chacón e al., 2024).
in o he in es iga ions, e men ed samples o
eeze-d ied M. dubia pulp powde combined wi h
soymilk exhibi ed highe inhibi o y ac i i y agains
α-amylase and α-glucosidase enzymes compa ed
o samples wi h sp ay d ied M. dubia powde s
(sp ayed a an inle ai empe a u e o 120 °c,
using di e en concen a ions (6%, 12%, and 18%)
o gum a abic. Addi ion o 0.5% lyophilized M.
dubia o soymilk and e men a ion wi h lac ic acid
bac e ia doubled he inhibi o y ac i i y o
α-amylase enzyme a e 72 hou s compa ed o he
con ol, wi h u he enhancemen obse ed wi h
he addi ion o 1% M. dubia powde s. Addi ionally,
highe concen a ions o M. dubia powde s in soy-
milk signi ican ly inc eased α-glucosidase inhibi-
o y ac i i y h oughou he e men a ion pe iod,
wi h peak ac i i y obse ed a e 48 hou s. This
inc eased inhibi o y ac i i y was posi i ely co -
ela ed wi h he high o al soluble phenolic con-
en o M. dubia ui . The e men a ion app oach
success ully imp o ed he bioac i e p o iles and
heal h-p omo ing p ope ies o M. dubia ui and
soymilk blends, p o iding p omising op ions o
managing ea ly-s age Type 2 diabe es h ough
die a y in e en ions (Fuji a e al., 2017).
7.4. Canangucha (Mau i ia lexuosa)
Anjos e al. (2023) de eloped a gela in-based ilm
ha inco po a es M. lexuosa oil ex ac ed wi h p es-
su ized p opane o he p ese a ion o an a isanal
B azilian cheese. This assay e ealed a signi ican
dec ease in he g ow h o Salmonella spp., P. ae ugi-
nosa and E. coli du ing s o age o 14 days a 5 °c.
The au ho s p oposed ha ilms o packaging can
be gene a ed om M. lexuosa, helping o inc ease
he shel li e o oods. Also, Resende e al. (2019)
e alua ed M. lexuosa by-p oduc lou s ( om peels
and de a ed pulp) as a sou ce o die a y ibe and
na u al an ioxidan s. The p esence o pec ic polysac-
cha ides, a abinoxylans and xyloglucans was in e ed
by he neu al monosaccha ide p o ile, as well as sig-
ni ican amoun s o o al non-ex ac able p oan ho-
cyanidins (nePA). The au ho s p oposed ha M.
lexuosa lou s could be used as a supplemen due
o hei die a y ibe and an ioxidan con en .
conside ing he indus ial impo ance o M. lexu-
osa oil, due o i s an ioxidan po en ial and high ca -
o ene con en , Pe ei a de oli ei a e al. (2022)
p oposed a new high- ech p oduc composed o
mic opa icles o M. lexuosa oil. in conclusion, he
au ho s epo ed ha he combina ion in equi alen
p opo ions o inulin and gum a abic is a iable
al e na i e o he applica ion o M. lexuosa oil
mic opa icles, o be inco po a ed in o hyd ophilic
oods. howe e , oxida ion o ca o enoids du ing s o -
age causes loss o colo in oods, making i di icul
o use hese oils in ood p oduc s. Finally, comunian
e al. (2020) encapsula ed pequi oil and coencapsu-
la ed pequi (C. b asiliense) and canangucha (M. lexu-
osa) oils by emulsi ica ion using whey p o ein isola e
as an emulsi ie in wo o ms, na u al (unhea ed) and
hea ed, ollowed by eeze d ying. The o mula ions
showed ca o enoid e en ion and oxida i e s abili y,
indica ing ha oil emulsions ha e po en ial as ca i-
e s o bioac i e compounds.
cogenT Food & AgRicUlTURe 21
7.5. Cocona (Solanum sessili lo um)
cu en ly, he e a e ew epo s o applica ions on
de elopmen o new ood p oduc s o he S. sessili-
lo um ui . howe e , aking in o accoun he an iox-
idan e ec epo ed o he S. sessili lo um ui ,
Ba iuso e al. (2015) e alua ed he e ec i eness o
an ex ac ob ained om S. sessili lo um (Mce) as a
po en ial inhibi o o choles e ol oxida ion unde
hea ing condi ions. The au ho s epo ed ha Mce
inhibi ed choles e ol deg ada ion (44% e sus 18%
wi hou and wi h Mce, espec i ely) and conside -
ably educed he o ma ion o choles e ol oxida ion
p oduc s in he absence o docosahexaenoic acid
(dhA). howe e , Mce was no e ec i e o choles-
e ol oxida ion in he p esence o dhA. likewise,
Mce showed i s an ioxidan e ec by p o ec ing dhA
om deg ada ion. consequen ly, he au ho s sug-
ges ed ha sol en - ee S. sessili lo um ex ac is a
good ing edien o p o ec oods con aining highly
polyunsa u a ed lipids om oxida ion and o p o ec
choles e ol om oxida ion.
Also, o p ese e he quali y o he S. sessili lo um
ui , o juela-Baque o e al. (2014) e alua ed some
pos ha es o e a da ion ea men s, cold empe a-
u e and waxing ea men s, in h ee mo pho ypes o
he ipe ui (small- ounded, ellip ical, and gian ). As
a ea men , hey applied a ho i ec® wax (1:3 /
aqueous solu ion), which d ied na u ally. The ui s
we e s o ed a low empe a u es (10 ± 2 °c a 85%
ela i e humidi y Rh) and a oom empe a u e o
he con ol (20 ± 2 °c a 75% Rh). The esul s indi-
ca ed ha he ho i ec® coa ing did no imp o e he
s o age pe o mance o S. sessili lo um ui . likewise,
hey epo ed ha s o age a low empe a u e is an
op imal ea men , which could imp o e he com-
me cializa ion o S. sessili lo um ui . Mo eo e ,
a gas-A ana e al. (2024) de eloped a S. sessili lo um
d ink ha showed a s a is ically signi ican
lipid-lowe ing e ec (p < 0.05), wi h an a e age educ-
ion o 41.52 mg/dl o o al choles e ol le els and
130.80 mg/dl o o al choles e ol le els o i-
glyce ides. The au ho s sugges ed ha his d ink
could be an al e na i e o he ea men o a he o-
scle osis and p e en ion o ca dio ascula diseases.
colodel & Pe kowicz (2019) ca ied ou he
ex ac ion o pec in om S. sessili lo um. in his
esea ch, pec in o med gels in acidic medium (ph
2.5–1.5) and 60% suc ose, and au ho s sugges ed
ha pec in ex ac ed om S. sessili lo um could be
used as an addi i e in acidic p oduc s wi h high con-
en o soluble solids. Finally, Quispe-he e a e al.
(2022) de eloped a o mula ion wi h op imal
unc ional and senso y cha ac e is ics, d ink wi h a
p opo ion o 73% S. sessili lo um pulp and 7% cooked
quinoa g ains.
7.6. U a caima ona (Pou ouma cec opii olia)
The P. cec opii olia ui is swee and juicy, sui able
o jams, jellies, and wines. howe e , i s delica e
na u e and sho pos -ha es li espan p esen chal-
lenges o ma ke ing. The swee lowe s a e also edi-
ble and can be consumed aw o used o c ea e
be e ages and wine. Addi ionally, he seeds, when
oas ed, can se e as a co ee subs i u e (lim & lim,
2013). So a , o ou knowledge, he e a e no epo ed
s udies ega ding he applica ion o he ui in a
ood p oduc , chemical cha ac e iza ion, o mula ion,
and i s s abili y.
8. Conclusions and u u e pe spec i es
The Amazon egion boas s an unpa alleled di e si y
o ui s, many o which emain unde u ilized o
unknown ou side local communi ies. Amazon ui s
such as E. ole acea, E. s ipi a a, M. dubia, M. lexuosa, S.
sessili lo um, and P. cec opii olia ha bo a complex p o-
ile o bioac i e compounds such as an ioxidan s,
i amins, and phy ochemicals, which ha e been asso-
cia ed wi h a ious heal h bene i s, including an ioxi-
dan , an icance , and an i-obesi y p ope ies. The e o e,
i is essen ial o p omo e he in eg a ion o inno a i e
echnologies and sus ainable p ac ices in ui p o-
cessing and alue chain managemen . due o he
high pe ishabili y o he p io i ized Amazonian ui s
in his e iew, signi ican e o s ha e been di ec ed
owa ds he implemen a ion o conse a ion echnol-
ogies aimed a p ese ing hei bioac i e compounds
and bio unc ional p ope ies, such as eeze d ying o
sp ay d ying. howe e , he e is a p essing need o
u he imp o e p ocedu es o p e en he deg ada-
ion o pigmen s and loss o colo , which a e dis inc-
i e cha ac e is ics o hese Amazonian ui s. while
mos epo s on an ioxidan ac i i y ha e u ilized con-
en ional me hodologies (ABTS, FRAP, dPPh, oRAc), i
is impe a i e o employ o he echniques o del e
deepe in o he an ioxidan p ope ies o Amazonian
ui s, p o iding mo e insigh s in o he
oxida ion- educ ion mechanisms o he biocom-
pounds p esen in hese ui s. Mo eo e , mos bioac-
i i y analyses ha e been conduc ed in i o models.
conside ing he p omising esul s al eady docu-
men ed, i is necessa y o scale up samples de i ed
om he ui s men ioned in his e iew o in i o
22 l. n. cUÉllAR Ál AReZ eTAl.
analyses. This s ep is essen ial o alida ing he unc-
ionali y o he highligh ed compounds wi hin each
Amazonian ui in a physiological con ex and conse-
quen ly, he a o emen ioned ui s hold signi ican
economic and social alue. in conclusion, one s a -
egy o enhance he p oduc i i y chain o hese spe-
cies and ha ness hei bio unc ional, nu i ional,
physicochemical (colo ), and senso y po en ial is o
concen a e ongoing e o s on de eloping o design-
ing new ood o mula ions ha inco po a e Amazonian
ui s as aw ma e ials. This app oach would no only
expand hei consump ion beyond cul i a ion a eas
bu also con ibu e o he ag o-indus y o he de el-
oping coun ies in he Amazon egion, os e ing eco-
nomic g ow h and sus ainabili y.
Acknowledgmen
Au ho s a e hank ul o Minis e io de ciencia Tecnología e
inno ación and Sis ema gene al de Regalias o colombia.
Au ho s’ con ibu ions
cuélla Ál a ez, lice h n: concep ualiza ion, me hodology,
isualiza ion, alida ion, w i ing-o iginal d a p epa a ion.
ga cía-chacón, J.M.: concep ualiza ion, me hodology, isu-
aliza ion, alida ion, w i ing- o iginal d a p epa a ion.
he edia, F ancisco J: supe ision, p ojec adminis a ion,
w i ing – e iew & edi ing. gonzález-Mi e , M. lou des:
supe ision, p ojec adminis a ion, w i ing – e iew & edi -
ing. All au ho s ha e app o ed he inal manusc ip .
Disclosu e s a emen
no po en ial con lic o in e es was epo ed by he au ho (s).
Funding
This wo k was suppo ed by Minis e io de ciencia
Tecnología e inno ación and Sis ema gene al de Regalias
o colombia unde g an Beca de excelencia doc o al del
Bicen ena io – co e i, and, FedeR, Ue. conseje ía de
Uni e sidad, in es igación e inno ación de la Jun a de
Andalucía, Spain (P ojec PAidi2021 PRoyeXcel_00578).
Abou he au ho s
Lice h Na alia Cuélla Ál a ez is Associa e P o esso in he
chemis y P og am a he Uni e sidad de la Amazonia in
Flo encia, caque á, colombia and leade o he Resea ch
g oup in P oduc os na u ales Amazónicos – giPRonAZ.
he main line o esea ch is Food chemis y and elabo a ion
o oods om Amazonian ui s.
Juliana Ma ía Ga cía-Chacón is a doc o in Food Science
and Technology om he Uni e sidad nacional de
colombia. She is a membe o he Resea ch g oup in
P oduc os na u ales Amazónicos- giPRonAZ. he main
esea ch a eas ocus on Bio unc ional oods, Bioac i e com-
pounds in ood, and Senso y analysis.
F ancisco J. He edia is Full P o esso in he depa men o
nu i ion and B oma ology a he Uni e si y o Se ille and
head o he esea ch g oup Food colou and Quali y
labo a o y. he is an expe in colou Science and Food
P ope ies (www.colo .us.es).
M. Lou des González-Mi e is P o esso in he depa men
o nu i ion and B oma ology a he Uni e si y o Se ille
and a membe o he esea ch g oup Food colou and
Quali y labo a o y. he main esea ch is ocused on he
a eas o Food Science and Technology, colou Science,
op ics and Senso y Analysis (www.colo .us.es).
ORCID
lice h na alia cuélla Ál a ez h p://o cid.o g/0000-
0003-0638-6998
Juliana Ma ía ga cía-chacón h p://o cid.o g/0000-
0002-8248-9107
F ancisco J. he edia h p://o cid.o g/0000-0002-
3849-8284
M. lou des gonzález-Mi e h p://o cid.o g/0000-0003-
0572-051X
Da a a ailabili y s a emen
da a sha ing is no applicable o his a icle as no new
da a we e c ea ed o analyzed in his s udy.
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