Bioactive and agroindustrial potential of Amazonian fruit species: a review

Cogent Food & Agriculture ISSN: 2331-1932 (Online) Journal homepage: www.tandfonline.com/journals/oafa20 Bioactive and agroindustrial potential of Amazonian fruit species: a review Liceth Natalia Cuéllar Álvarez, Juliana María García-Chacón, Francisco J. Heredia & M. Lourdes González-Miret To cite this article: Liceth Natalia Cuéllar Álvarez, Juliana María García-Chacón, Francisco J. Heredia & M. Lourdes González-Miret (2025) Bioactive and agroindustrial potential of Amazonian fruit species: a review, Cogent Food & Agriculture, 11:1, 2451062, DOI: 10.1080/23311932.2025.2451062 To link to this article: https://doi.org/10.1080/23311932.2025.2451062 © 2025 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group Published online: 15 Jan 2025. Submit your article to this journal Article views: 984 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at https://www.tandfonline.com/action/journalInformation?journalCode=oafa20 Food Science & Technology | Review ARTicle Cogent Food & AgriCulture 2025, Vol. 11, no. 1, 2451062 Bioactive and agroindustrial potential of Amazonian fruit species: a review liceth natalia cuéllar Álvareza† , Juliana María garcía-chacóna† , Francisco J. herediab and M. lourdes gonzález-Miretb agrupo de investigación en Productos naturales Amazónicos - giPronAZ, universidad de la Amazonia, Florencia, Colombia; bFood Colour and Quality laboratory, Facultad de Farmacia, universidad de Sevilla, Sevilla, Spain 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. 1. Introduction The Amazon region, spanning 7.4 million km2 of South America, constitutes 4.9% of the continental area of planet earth and covers portions of Bolivia, Brazil, colombia, ecuador, guyana, Peru, Suriname, and venezuela [comisión económica para América latina y el caribe (cePAl), 2013]. Renowned for its vegetal biodiversity, the region serves as a vital hub for research on bioactive compounds and the potential development of innovative food products, enhancing the value of edible fruits thriving in its high-temperature, acidic soil, and humid environment. Since the pre-columbian period, amazonian fruits have been of great social and economic importance, with indigenous communities traditionally using them as cosmetics, food, health-promoting sources, and for construction and thatching (Bussmann & Paniagua Zambrana, 2012). in recent years, fruits such as açaí (Euterpe oleracea), arazá (Eugenia stipitata), camu-camu (Myrciaria dubia), canangucha (Mauritia flexuosa), cocona (Solanum sessiliflorum), and uva caimarona (Pourouma cecropiifolia), have emerged as prominent sources for novel natural health treatments and economic potential. They are recognized for their nutritional, phytochemical, and bioactive composition, including their biofunctional properties for the prevention of chronic diseases like cancer, cardiovascular afflictions, and metabolic syndrome disorders (de Araújo etal. 2021; de Fátima Rodrigues etal. 2024; garcía-chacón etal., 2022; Souza et al., 2023; Tauchen et al., 2016). in countries such as colombia, national policies and efforts by local farmers and producers in the Amazon region, specifically in the territories of Amazonas, caquetá, guainía, guaviare, Putumayo, and vaupés, have been focused on eradicating illicit crops and encouraging producers to integrate the mentioned fruit species, along with cacao (Theobroma cacao) and copoazú (Theobroma grandiflorum), into the commercial chain, in order to © 2025 the Author(s). Published by informa uK limited, trading as taylor & Francis group CONTACT M. lourdes gonzález-Miret [email protected] Food Colour and Quality lab., Área de nutrición y Bromatología, Facultad de Farmacia, universidad de Sevilla, 41012 Sevilla, Spain †these authors collaborated equally on the work. https://doi.org/10.1080/23311932.2025.2451062 this is an open Access article distributed under the terms of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. the terms on which this article has been published allow the posting of the Accepted Manuscript in a repository by the author(s) or with their consent. ARTICLE HISTORY Received 22 october 2024 Revised 31 december 2024 Accepted 2 January 2025 KEYWORDS Euterpe oleracea; Eugenia stipitata; Myrciaria dubia; Mauritia flexuosa; Solanum sessiliflorum; Pourouma cecropiifolia SUBJECTS Fruit & vegetables; Food chemistry; Pigments 2 l. n. cUÉllAR ÁlvAReZ eTAl. promote new social and economic opportunities as part of the bioeconomy of the southern region of the country (cuellar Alvarez et al., 2017; Fantinelli et al., 2017; hernández et al., 2007). however, the lack of knowledge among producers and consumers regarding cultivation management, processing, and derived products poses a significant obstacle to promoting their cultivation for national and international trade in a sustainable manner (cuellar Alvarez, 2023). Moreover, the consumption of these fruits is limited by their high perishability, with an average shelf life not exceeding 7 days, and their sensory acceptance, as they often present bitter and highly acidic notes in their flavor profile (garcía chacón, 2023). on the other hand, many efforts have been conducted to develop new food products focused on reducing the perishability of the fruit species previously stated while enhancing their acceptance and preserving their unique flavors, attracting attention from the scientific, academic, and food industry sectors (Sousa et al., 2023). various agroindustrial approaches have been implemented, employing drying and fermentation processes, resulting in food product applications such as ice creams, yogurts, blended juices, functional beverages, bakery products, among others (conceição etal., 2019; linhares etal., 2020; Precision Reports, 2023; Santos et al., 2022). Additionally, fruit by-products such as seeds, seed coats, peel, and the most edible part of the fruit, the pulp, have been employed as ingredients in the biofunctional and integral valorization of raw material studies of each fruit (da Silveira et al., 2019; 2019; Matos et al., 2021; Silva nascimento etal. 2023). due to this, it is expected that a process of gaining recognition in local markets and the growth of their commercialization chains throughout the entire Amazon rainforest would be strengthened, enhancing the supply and sustainable production of these tropical wild fruits (cuellar Alvarez, 2023). Thus, the aim of this review is to highlight the economic potential presented by fruit species such as E. oleracea, E. stipitata, M. dubia, M. flexuosa, S. sessiliflorum, and P. cecropiifolia, native to the Amazon rainforest, emphasizing the most important aspects of their bioactive composition, biofunctional properties, and agroindustrial applications. Through this review, it is expected to contribute to the obtention and formulation of new food products that increase the shelf life of the fruits, maintain their bioactive properties, and improve their customer sensory acceptance. Additionally, it aims to identify global challenges to increase awareness, consumption, marketing, and production of these fruits among the inhabitants within and beyond the Amazonian region. 2. Economic and productive potential of Amazonian fruits The Amazon region has permanent and wild crops, with 15% of the area being occupied by fruit trees as shown in Figure 1. Fruit trees contribute to the biodiversity of this rainforest and are recognized for their significant economic potential (vargas Tierras et al. 2018). These trees possess characteristics that make them promising candidates for sustainable cultivation, as they can play a role in both conserving and restoring ecosystems, as well as contributing to food security and nutrition. Additionally, their fruits could harness economic, biochemical, and agroindustrial benefits, thereby emerging into lucrative global markets (lagneaux et al., 2021). For this reason, the characterization of their edible fruits including species like Euterpe oleracea, Eugenia stipitata, Myrciaria dubia, Mauritia flexuosa, Solanum sessiliflorum, and Pourouma cecropiifolia, coupled with the research of these four aspects—biochemical composition, biofunctional properties, studies on bioaccessibility/bioavailability, and development of food products—holds potential for promoting these crops as fresh or processed fruit, thereby expanding the local and regional market opportunities and target consumer preferences (Figure 1). Furthermore, their agronomic characteristics enable both the fruit and its often underutilized by-products to exhibit economic growth and integral valorization for the entire Amazon region and the countries within it (Silva da costa etal. 2021). indeed, the commercialization of certain Amazonian fruits as mentioned above, can contribute to the protection of agrobiodiversity, and expand their biofunctional and environmental benefits, thereby impacting the bioeconomy of the biome. in this group of fruits, there are species such as açaí (Euterpe oleracea Mart.), which is a palm tree species from the family of Arecaceae and is mainly found in the Amazon basin from Brazil, colombia, venezuela, and Peru. each plant forms clusters of up to 20 stems, yielding 120 kg of fruit/berries annually. The edible parts of the berries are pulp and peel, representing 7% to 25% of the total E. oleracea weight (de oliveira & Schwartz, 2018). in fact, E. oleracea pulp is the most consumed and commercialized part of the fruit. The main importer is the United States, with approximately 77% of the total exported destined for north America (Amorim cogenT Food & AgRicUlTURe 3 etal. 2024). Meanwhile, Brazil is the largest exporter of E. oleracea around the world, with a higher prevalence in the states of Amazonas, Pará, Maranhão, Tocantins, and Amapá (Silveira et al. 2023). The worldwide market for this berry surpassed a million dollars in 2021 and is expected to continue growing steadily at a rate of 10.25% annually until 2027 (Precision Reports, 2023). other fruits such as arazá (Eugenia stipitata Mc vaugh), also commonly known as ‘guayabo’, is a tropical fruit native to South America. it is primarily found in countries like colombia, ecuador, Peru, and Brazil, and is a tree of the Myrtaceae family of medium size, that can grow up to about 5 to 10 meters in height in warm and humid climates (Fernández-Trujillo et al., 2011). E. stipitata leaves are Figure 1. economic potential diagram of native Amazon fruits such as açaí (Euterpe oleracea), arazá (Eugenia stipitata), camu-camu (Myrciaria dubia), canangucha (Mauritia flexuosa), cocona (Solanum sessiliflorum), and uva caimarona (Pourouma cecropiifolia). 4 l. n. cUÉllAR ÁlvAReZ eTAl. about 5–10 cm long, and their flowers are small, white, or creamy, and are arranged in clusters. They have prominent stamens that give the flower a striking appearance (hernández et al., 2007). The E. stipitata fruits are rounded to a slightly oval shape, with a thin smooth skin that is yellow when ripe. The production of E. stipitata in countries like colombia has been concentrated especially in the South, with guaviare, caquetá, and Putumayo territories as main producers with 200 hectares planted, which is equivalent to 840 tons per year. E. stipitata production takes place year-round, with harvest peaks every two months. however, due to its high perishability its production and processing is limited to the cities of origin or cultivation because the fruit is rarely exported, as an alternative frozen pulp is exported (Fernández-Trujillo et al., 2011). Another tropical fruit belonging to the Myrtaceae family is camu-camu (Myrciaria dubia (Kunt) Mcvaugh), found specifically in densely flooded areas of the Amazon rainforest (Santos et al. 2022). its weight is primarily composed of 60% pulp, 20% peel, and 20% seeds of the total weight, with the seeds being considered the non-edible part of the fruit (garcía-chacón etal., 2023a). M. dubia has a production of 2,660 fruits/38 kg per plant, and more than 42 tons per hectare. From 2021, it is expected that production of M. dubia will increase to 10 tons per hectare in 10 years (Unidad de inteligencia comercial 2023). its geographical distribution is centered in the northern Brazil (in regions such as cachorro, Mapuera, Maçangana, and Urupa); in Peru (Amazonas, Ucayali, Marañon, and Tigre), in the southern colombia and venezuela (caquetá, Amazonas, Putumayo, orinoco, Pargueni, and caura); as well as ecuador and Bolivia (castro et al., 2018). Mauritia flexuosa l, native to the Amazon, is also part of the Aceraceae family. This fruit is commonly known in colombia such as canangucha; in Brazil such as buriti; and as aguaje in Peru (Resende et al., 2019). M. flexuosa is a climacteric fruit, and an important species of palm tree native to South America (Milanez etal., 2016). Therefore, it is a highly traded item in local markets of Bolivia, Brazil, colombia, ecuador, guyana, Peru, Trinidad and Tobago, and venezuela (Sánchez-capa et al. 2023). it plays a vital role in these ecosystems and is valuable to local communities. This palm can reach up to 35 m in height, with large leaves: 8–20 fan-shaped leaves, and the yellow flowers appear from december to April. The fruits are scaly brown, which grow from december to June, and each cluster can contain up to 500 fruits (Koolen et al., 2018). The production is 290 kg per palm tree per year, per hectare can produce approximately 25 tons of fruit per year (oliveira et al., 2024). M. flexuosa is composed of approximately 10% to 20% pulp, 15% to 20% peel, and 40% to 45% seeds (three seeds per fruit) (da Silva Santos et al., 2010). As described by Silva et al. (2014), the peel is covered with rhomboidal, juxtaposed, and reddish-brown scales. while the pulp, 46 mm thick, has an orange color with sweet aroma, oily texture, and pasty consistency. Another Amazon native fruit, belonging to the Solanaceae family, is Solanum sessiliflorum dunal., commonly known by its local names such as cocona in colombia, and cubi in Brazil (Sereno et al. 2018). generally, S. sessiliflorum is not a very well-known fruit but has a 97% edible portion. its consumption is determined according to the country of origin and production, for example in some local markets of countries such as Brazil, colombia, Peru and others (duarte, 2011). This is a herbaceous and fruitful shrub plant, between 1 and 2 meters high, bearing climacteric fruit, with an optimum harvest time of 210 days after flowering (oliveira etal., 2024). The fruit can be oval or round and it is composed of 26.3% peel, and 9.7% seeds (Sereno et al. 2018). its ripening begins with a dark green color and matures with an orange-yellow color until it turns reddish orange. indeed, the pulp is soft, creamy yellowish in color, and not very sweet and slightly acidic; while its peel is soft, with 1 to 4 mm thick, and presents a bitter taste (Jiménez, 2018). Finally, the uva caimarona (Pourouma cecropiifolia Mart.), known as uvilla or Amazon grape fruit belongs to the Urticaceae family. it typically produces 83 fruits per cluster, and 363 to 406 clusters per plant, with a total weight between 202–430 kg per plant. generally, the pulp represents 47.9%, the seeds 33%, and the peel 19% of the total fruit weight (corpoica 2001). Previously, the fruit was cultivated by the Ticuna indigenous community in the western Amazon region (Pedrosa et al., 2018). nowadays, P. cecropiifolia is found in areas with similar characteristics despite their ecotypic and geographic diversity throughout the Amazon region such as colombia (vichada, guainía, vaupés, Meta, Amazonas, caquetá, and Putumayo), Peru, ecuador and Brazil (corpoica 2001). The cultivation and processing of other Amazonian fruits, such as copoazú (Theobroma grandiflorum) or Tucumá (Astrocaryum aculeatum), play a vital role in strengthening local production chains and supporting small communities, thereby contributing to the Amazon’s bioeconomy (da Silva et al., 2024; Miranda etal., 2021). These activities also present opportunities cogenT Food & AgRicUlTURe 5 for further exploration and innovation in areas such as chemical composition, medicinal properties, and industrial applications. This review, however, focuses on fruits with the highest production levels in the colombian Amazon, prioritizing those with vibrant pigmentation and health benefits associated with carotenoids and anthocyanins. it is worth noting that pigments have not been identified in copoazú pulp or Tucumá (Bezerra et al., 2024). By examining fruits like Arazá, camu-camu, canangucha, cocona, and Uva caimarona, this work seeks to showcase their potential for innovative applications, particularly within the context of the colombian Amazon region. 3. Biochemical composition of Amazon fruits Amazonian fruits are recognized for their complex profile of phytochemicals, including vitamins, fatty acids, and secondary metabolites, predominantly led by phenolic compounds, organic acids, pigments, and terpenoids. in addition, the amount of these compounds within the fruits change according to factors such as ripening state, geographical position, or type of soil (neves et al., 2015). Furthermore, these biochemicals play a crucial role in both appearance and sensory properties of the fruits, alongside their bioactive properties (castro et al., 2020; Sánchez-capa et al. 2023). Understanding the biochemical composition of Amazonian fruits is crucial for optimizing their nutritional and sensory properties (flavor and aroma), biofunctional and health benefits, shelf-life, and overall quality. Additionally, it has the potential to drive economic growth by identifying key compounds that can be utilized across various industries, including food, pharmaceuticals, cosmetics, and nutraceuticals. The harnessing of these compounds adds considerable economic value to Amazon fruit production and processing, stimulating agricultural innovation and economic growth in tropical regions (vargas Tierras et al. 2018). As a native Amazonian fruit, E. oleracea fruit exhibits a high content of ascorbic acid (125.87 ± 26.42 mg/100 g fruit powder) as shown in Table 1 (carneiro etal. 2020). Additionally, compounds such as vitamins, amino acids, minerals, and fatty acids showed the great nutritional value of E. oleracea fruit. Among these compounds, total dietary fiber (21.36 g/100 g of dried fruit), α-tocopherol (45.00 mg/100 g of dried fruit), manganese (Mn) (32.300 mg/100 g of dried fruit), iron (Fe) (2.059 mg/100 g of dried fruit), and lipids (50.53 g/100 g of dried fruit) exhibited the highest concentrations. it is noteworthy that E. oleracea fruit, coming from a palm tree, exhibits a diverse fatty acid profile comprising 49.72% oleic acid, 25.31% palmitic acid, and 13.51% linoleic acid (Bichara & Rogez 2011). E. oleracea has been widely characterized in its profile of bioactive compounds, even in its non-edible parts such as the seeds. in fact, twenty two phenolics compounds were identified in the seeds, mainly flavan-3-ols such as catechins and procyanidins with a total concentration of 19.1 ± 0.1 and 158 ± 1 mg ec/g of seeds extract, respectively (Barros et al. 2015). As mentioned before, the geographical location of the fruit influences the profile of bioactive compounds and their composition in the fruit. in studies from Brazil, it was found that cyanidin 3-rutinoside (1067 ± 125.95 μg/g freeze dried pulp) is the main anthocyanin of the l4P16 fruit genotype pulp (carvalho et al. 2017). This compound together with β-carotene (10.8 μg/g dried weight, dw) were the only type of pigments identified in E. oleracea fruit (Kang et al., 2012). compounds such as vanillic acid (20.40 ± 0.90 μg/g freeze dried pulp) were the most abundant phenolic acid in the fruit surpassing ferulic acid, p-coumaric acid, or some hydroxybenzoic acids (carvalho etal. 2017). Meanwhile, in dried fruit pulp from colombia, the total amount of phenolic compounds was reported as 56.1 ± 24.1 mg/100 g dw (garzón etal., 2017). For the first time, these findings identified hydroxybenzoic acids such as protocatechuic acid hexoside, hydroxyferuloyl quinic acid, synapoyl deoxyhexoside, sinapoyl hexoside, ferulic acid conjugate 2, among others as part of its phenolic profile. likewise, previous reports showed that specific phenolic compounds in E. stipitata may vary depending on factors such as variety, ripeness, and growing conditions (hernández et al., 2007). The E. stipitata fruit is composed of 8 to 10.75% protein, 5 to 6.5% fiber, and 69 to 72% of other carbohydrates. in fact, total dietary fiber is about 39% dry matter (Rogez et al., 2004) and the starch content is significant, even in ripe fruits (0.63%) (Filgueiras et al., 2002). Meanwhile, the concentration of soluble sugars (glucose, fructose, and sucrose) is low (Fernández-Trujillo et al., 2011). E. stipitata edible fraction fruit is a source of minerals and vitamins such as calcium (ca) (107.16 ± 1.54 m/100 g dw), potassium (K) (827.66 ± 14.51 m/100 g dw), and magnesium (Mg) (75.65 ± 1.28 mg/100 g dw); and in 100 g of fruit there are approximately 7.75 mg of vitamin A, 9.84 mg of vitamin B1 and 7.68 mg of vitamin c (de Araújo et al., 2021; Rogez etal., 2004). in addition de Araújo etal. (2021a), determined 30 volatile compounds in its physicochemical profile, mainly lead by bicyclo(3.2.1) 6 l. n. cUÉllAR ÁlvAReZ eTAl. Table 1. Chemical profile of bioactive compounds reported in Amazonian fruits. Fruit Family type of biochemical Biochemical compound name reference Açaí (Euterpe oleracea Mart.) Arecaceae (Palm tree) Anthocyanins Cyanidin 3-glucoside Cyanidin 3-rutinoside (Carvalho et al. 2017) reported in pulp and seeds Cyanidin-3,5-hexoside-pentoside Cyanidin-3-glucoside Cyanidin-3-rutinoside Pelargonidin-3-glucoside Pelargonidin-3-rutinoside Peonidin-3-glucoside Peonidin-3-rutinoside (garzón etal. 2017) Proanthocyanidins Proanthocyanidin trimer Proanthocyanidin dimer (Costa et al. 2021) Hydroxybenzoic acids and derivatives 3,4-dihydroxybenzoic acid 4-Hydroxybenzoic acid Protocatechuic acid hexoside Protocatechuic acid p-Hydroxybenzoic acid Vanillic acid Syringic acid (Carvalho et al. 2017) (garzón etal. 2017) ellagitannins ellagic acid ellagic acid derivative (Schulz et al. 2021) Hydroxycinnamic acids and conjugates Hydroxyferuloyl quinic acid Sinapoyl rhamnose 5-O-caffeoyl quinic acid p-Coumaric acid hexoside Caffeic acid Feruloyl sinapic acid isomer Feruloyl hydroxypyruvic acid Caffeoyl shikimic acid isomer Feruloyl sinapic acid isomer Caffeoyl shikimic acid isomer Sinapoyl hexose Feruloyl derivative Syringic acid Ferulic acid p-Coumaric acid (Carvalho et al. 2017) Flavonoids Flavones Apigenin-6,8-di-C-pentoside Apigenin-di-C-hexoside sulfate Apigenin Apigenin diglucoside Apigenin dihexoside Apigenin hexoside Apigenin glucoside Apigenin deoxyhexoside hexoside Apigenin-6,8-di-C-hexoside Apigenin-6-C-pentoside-8-C-hexoside Aromadendrin Catechin Chrysin dihydrokaempferol hexoside dihydrokaempferol acetyl hexoside dihydroluteolin deoxyhexoside hexoside eryodictiol galangin Hispidulin Homoorientin isoquercitrin isovitexin isovitexin derivate Kaempferol Kaempferol-3-rutinoside Kaempferol deoxyhexosyl hexoside Myricetin naringenin orientin Qd Quercetin Scoparin taxifolin taxifolin deoxyhexose taxifolin derivate (Costa et al. 2021) (Schulz et al. 2021) (Continued) cogenT Food & AgRicUlTURe 7 Fruit Family type of biochemical Biochemical compound name reference Flavan-3-ols isoorientin orientin Homoorientin Vitexin luteolin luteolin deoxyhexosyl hexoside luteolin diglucoside luteolin-7-glucoside luteolin-6-C-pentoside-8-C-hexoside isomer luteolin-6-C-pentoside-8-C-hexoside isomer luteolin-6-C-hexoside-8-C-pentoside luteolin-6-C-hexoside luteolin-8-C-hexoside luteolin-C-hexoside-C-pentoside derivative Scoparin Chrysoeriol Chrysoeriol-7-glucoside Chrysoeriol deoxyhesosyl hexoside Vitexin (Costa et al. 2021) Flavanones (+) Catechin (+) epicatechin taxifolin deoxyhexose isomer 1 taxifolin deoxyhexose isomer 2 taxifolin Flavonols rutin isorhamnetin rutinoside (garzón etal. 2017) dehydroflavonols dihydrokaempferol isomer 1 dihydrokaempferol isomer 2 Fatty acids Palmitic acid (C16:0) Palmitoleic acid (C16:1) estearic acid (C18:0) oleic acid (C18:1) linoleic acid (C18:2) α-linolenic acid (C18:3) Vacenic acid (C18:1 cis 11) (Bichara & rogez 2011) Carotenoids β-carotene other constituents α-tocopherol Ascorbic acid (Kang et al. 2012) (Carneiro et al. 2020) Arazá (Eugenia stipitata Mc Vaugh) Myrtaceae Shrub tree organic acids Malic acid Quinic acid (de Araújo etal. 2021a) reported in whole fruit Phenolic acids gallic acid glucogallic acid Flavonoids Apigenin hexoside Apigenin hexoside caffeate Methylapigenin hexoside Catechin dihexoside Catechin hexoside gallocatechin Kaempferol hydroxy propionyl hexoside Hexoside Kaempferol diacetyl dicoumaroyl hexose Kaempferol dihexoside luteolin hexoside luteolin malonyl dihexoside Myricetin coumaryl dihexoside hexoside Quercetin hexopyranosyl hexoside Carotenoids lutein Zeaxanthin Anhydrolutein Anhydrozeaxanthin Zeinoxanthin β-cryptoxanthin α-carotene β-carotene Zeinoxanthin myristatea β-cryptoxanthin myristate Zeinoxanthin palmitate β-cryptoxanthin palmitate lutein dimyristate lutein myristoylpalmitate (garzón etal. 2012) Table 1. Continued. (Continued) 8 l. n. cUÉllAR ÁlvAReZ eTAl. Fruit Family type of biochemical Biochemical compound name reference Camu-camu (Myrciaria dubia Mc Vaugh) Myrtaceae (shrub plant) Anthocyanins delphinidin-3-glucoside Cyanidin 3-O-glucoside (garcía-Chacón etal. 2024) (Fracassetti et al. 2013) reported in pulp, peel and seeds. Flavonols Myricetin 3-O-hexoside Myricetin 3-O-pentoside Quercetin 3-O-hexoside Quercetin 3-o-pentoside Myricetin ellagic acid derivatives ellagic acid derivatives ellagic acid hexoside ellagic acid pentoside ellagic acid desoxyhexoside ellagic acid ellagic acetyl rhamnoside ellagic acid derivatives gallic acid derivatives gallic acid gallic acid derivative Proanthocyanidins gallocatechin-gallocatechin gallate-gallocatechingallate gallocatechin-gallate gallocatechin-gallate-dimer organic acids Malic acid Ascorbic acid (garcía-Chacón etal. 2024) total carotenoids β-carotene (neves etal. 2015) Canangucha (Mauritia flexuosa l). Arecaceae Palm tree reported in whole fruit Fatty acid Palmitic acid, C16:0 Stearic acid, C18:0 oleic acid, C18:1 linoleic acid, C18:2 linolenic acid, C18:3 eicosenoic acid, C20:1 (de Fátima rodrigues et al. 2024) lipid Methyl palmitate Palmitic acid linoleic acid oleic acid Stearic acid α-tocopherol β-tocopherol Carotenoids lutein α-carotene β-carotene 13-cis-β-carotene (dos Santos et al., 2015) Flavonoids Quercetin-dihexoside Myricetin glucuronid Methylmyricetin-O-glucuronide Quercetin-O-rutinoside Quercetin-O-glucoside Quercetin-3-O-glucuronide Kaempferol-3-O-glucoside Kaempferol-3-O-glucuronide naringenin hexoside luteolin-O-deoxyhexoside naringenin Quercetin (Abreu-naranjo et al. 2020) Anthocyanins Cyanidin-3-rutinoside Cyanidin-3-glucoside Cocona (Solanum sessiliflorum dunal.). Solanaceae Shrub tree Carotenoids β-carotene lycopene (Sereno etal. 2018) reported in whole fruit Phenolic acids Caffeic acid Chlorogenic acid p-Coumaric acid Ferulic acid Salicylic acid Sinapic acid Syringic acid Vanillic acid (tauchen et al. 2016) Phenolic compounds 5-caffeoylquinic acid n5,n10bis(dihydrocaffeoyl) spermidine n1,n5,n10-tris(dihydrocaffeoyl) spermidine (rodrigues et al., 2013) Table 1. Continued. (Continued) cogenT Food & AgRicUlTURe 15 The bioaccessibility and bioactivity of the phenolic compounds present in E. stipitata were evaluated for the first time in araçá-boi, other Amazon fruits, subjected to in vitro gastrointestinal digestion (de Araújo et al., 2021b). The content of total phenolics and flavonoids, and antioxidant capacity were Table 2. Bioaccessibility and bioavailability studies reported in Amazon fruits. Fruit Biochemical Bioaccessibility or bioavailability values reference E. oleracea Values of bioaccessibility for nutrients available to be absorbed in the intestine after digestion: Total phenolic compounds Anthocyanins Vitamin C Minerals K, Mg, and Mn Ca and Cu P Zn Fe Mn Antioxidant capacity 17–25% of açaí juice (thermal or non-thermal) 14.39 % (p ≥ 0.045) of açaí puree 22.89%–32.27% (medium purple açaí pulp) 49% (batch culture fermentation of açaí pulp) 40% of açaí juice (control) 8% of açaí juice (non-thermal) > 85% in açaí purple and white pulp 75%–80% in açaí purple and white pulp 30–82% in açaí purple and white pulp 55–63% in açaí purple and white pulp 25–18% in açaí purple and white pulp 53–72% in açaí pulp samples 8–17% in açaí pulp samples Values of bioactivity for nutrients available with antioxidant activity after in vitro intestine digestion: dPPH: 2.26% ABtS: 7.59% (linhares etal. 2020) (Stafussa etal. 2021) (Minighin et al. 2019) (Alqurashi et al. 2017) (linhares etal. 2020) (linhares etal. 2020) (Santos etal. 2021) (Santos etal. 2021) (Santos etal. 2021) (Santos etal. 2021) (Santos etal. 2021) (S. r. oliveira etal. 2019) (S. r. oliveira etal. 2019) (Stafussa etal. 2021) E. stipitata Phenolic compounds Microparticles (spray drying: Sd and drying chilling spray: SdC) (Chlorogenic acid, rutin, Myricetin) showed good release in the intestinal phase. (Queiroz de oliveira etal. 2024) Antioxidant capacity ORAC (23.66 µmol te g− 1). (reyes-Alvarez & lanari 2023) Color Antioxidant capacity Polyphenol composition od pretreatment increased freezing rate (58 %). osmodehydro-frozen arazá drip-loss (40%). osmodehydrated samples presented the highest discoloration levels. Freezing/freeze drying pretreated arazá improved them 16–48 %. Fr/lio gave the best results regarding polyphenol content (99–48 %). (reyes-Alvarez etal. 2022) Antioxidant capacity Antioxidant activity (97–88 %) retention, whereas od/lio produced the highest losses (59–84 %). osmotic drying: 63–85% (untreated fruit) and 72–90% (osmodehydrated arazá (odA)), whereas the activity retention levels were 67–76% (untreated fruit/ odA). (de Araújo etal. 2021b) Phenolic compounds Flavonoids Phenolic acids Antioxidant capacity After intestinal phase digestion: the seed had the highest amount of total phenolic compounds (-22.0%). the flavonoid content increased in the edible fraction (92.8%). the phenolic acids reduced. the seed showed the highest antioxidant capacity. (iturri et al. 2021) Total polyphenols Antioxidant capacity After in vitro gastrointestinal digestion: the microparticles with maltodextrin (1:9)-100 °C (61% of total polyphenols) ABtS (101%) FrAP (85%) dPPH (31%) (de Araújo etal. 2021b) M. dubia Values of bioaccessibility expressed as (%) of recovery after in vitro gastric phase digestion: (garcía-Chacón etal. 2024) Antocyanins delphinidin-3-glucoside (d3g) max. of 70.59% in yogurt with spray dried powder at 180 °C using maltodextrin and whey protein as carried agents. Cyanidin 3-glucoside (C3g) max. of 67.90% in spray dried powder at 150 °C using maltodextrin as a carried agent. Malic acid max. of 90.84% in yogurt with freeze dried camu-camu (pulp and peel) Ascorbic acid max. of 65.54% in freeze dried camu-camu (pulp and peel). M. flexuosa Carotenoids the carotenoids presented a constant rate of degradation during all treatments. (de Souza Carvalho et al. 2020) the bioaccessibility was greater (higher ultrasound energy density). (Berni et al. 2019) Phenolic compounds the bioaccessibility of β-carotene was increased by direct processing of microemulsions (p < 0.01). (Pereira-Freire etal. 2018) Protocatechuic acid Quercetin Apigenin Catechin epicatechin the bioaccessibility was reduced after in vitro simulated gastrointestinal digestion for pulp (38.7%), peel (18.7%), and endocarp (22.3%). S. sessiliflorum not reported not reported not reported P. cecropiifolia not reported not reported not reported 16 l. n. cUÉllAR ÁlvAReZ eTAl. determined, as well as performed heatmap analysis to evaluate relative intensity of the phenolic compounds identified by mass spectrometry analysis (eSi-lTQ-Xl-MS/MS), before and after the digestive process. The seeds presented the highest amount of total phenolic compounds, and this content was reduced after digestion, mainly in the intestinal phase (22.0%), while the flavonoid content increased in the edible fraction (92.8%). Thus, it was possible to identify 9 flavonoids and 8 phenolic acids in the edible fraction, while 10 flavonoids and 7 phenolic acids were identified in the seed extract (Table 2). Additionally, authors reported that after intestinal digestion, phenolic acids reduced and flavonoids increased their relative intensity, and the seed showed the greatest antioxidant capacity after digestion. in another study (iturri et al., 2021), microparticles with maltodextrin were prepared using spray drying at 100 °c, in proportion (1:9), a high conservation of bioactivity was presented after gastrointestinal digestion in vitro, preserving 61% of the total polyphenols and ABTS (101%), FRAP (85%) and dPPh (31%) of the antioxidant capacity (Table 2). Recently, Porto et al. (2023) evaluated the influence of two cold plasma technologies, dielectric barrier discharge plasma and glow discharge plasma, on the phenolic profile of E. stipitata juice. The bioavailability of phenolic components in the juice was enhanced by both plasma systems; the dielectric barrier discharge plasma could boost this bioavailability by as much as 201%. Regarding studies of bioaccessibility in M. dubia, it has been reported that phytochemicals such as anthocyanins, ascorbic acid, and malic acid exhibit bioactive properties associated with the treatment of non-communicable and chronic diseases. garcía-chacón etal. (2024) determined the impact of in vitro gastrointestinal conditions, including gastric and intestinal phases, on these biochemical compounds content in spray dried M. dubia fruit and its food products (yogurts and grape juice), while evaluating their bioaccessibility. The two primary anthocyanins of M. dubia fruit, previously mentioned (cyanidin-3-glucoside and delphinidin-3-glucoside), remained stable during the gastric phase; however, their maximum recovery in the intestinal phase was below 70% for dried M. dubia products and 10% for M. dubia beverages. The ascorbic acid content decreased during both the gastric and intestinal phases, with a maximum recovery of 65% for freeze dried M. dubia, approximately. Moreover, malic acid exhibited the highest recovery values, reaching up to a maximum of 90% for all M. dubia beverages, demonstrating the high stability of the compound (Table 2). The incorporation of M. dubia in the beverages decreased the bioaccessibility of anthocyanins and ascorbic acid due to their previous release in the food matrix, inducing oxidation processes. lastly, the spray drying process, microencapsulating M. dubia bioactive compounds with maltodextrin and whey protein as carrier agents, induced higher recoveries during gastrointestinal digestion. in studies for the evaluation of the bioavailability in M. flexuosa, Barboza et al. (2022) concluded that processing techniques could be integrated (emulsification/stabilization, and microbial inactivation) to improve the bioavailability of bioactive compounds. Also, de Souza carvalho et al. (2020) reported that carotenoids presented a constant degradation rate during all treatments (five levels of energy density: 0, 0.9, 1.8, 2.7 and 3.6 J.cm−3). however, bioaccessibility was greater for treatments using higher energy density ultrasound. The authors suggested that the sonication process accelerates the rupture of the cell membrane of the fruit, releasing bioactive compounds. likewise, this ultrasound process increases the viscosity of the fruit juice, which interrupts the gastrointestinal reactions of the compounds, and makes them more bioavailable. in order to encapsulate and enhance the bioaccessibility of carotenoids, Berni et al. (2019) formulated microemulsions using pitanga (E. uniflora) and canangucha (M. flexuosa) fruits, due to their rich lycopene and β-carotene content. For this purpose, high-speed homogenization and ultrasound with an amplitude probe were employed, resulting in an increase in the bioavailability of carotenoids. however, processing also affects bioavailability, as evidenced by the microemulsions being subjected to a dynamic gastrointestinal system simulation mimicking human digestion, which led to enhanced bioaccessibility of both β-carotene and lycopene. Finally, Pereira-Freire et al. (2018) determined that phenolic compounds identified by hPlc in M. flexuosa (Table 2) showed reduced bioaccessibility after in vitro simulated gastrointestinal digestion for extracts of pulp (38.7%), peel (18.7%) and endocarp (22.3%). Therefore, the authors suggest a comprehensive use of the fruit, including its residues. Unfortunately, literature data do not provide information on the bioaccessibility and bioavailability of the S. sessiliflorum and P. cecropiifolia fruits. however, according to the content of bioactive compounds reported in (Table 1), it is important to conduct future research to determine the bioavailability of these compounds and to know the absorption of cogenT Food & AgRicUlTURe 17 nutrients, influenced by factors such as treatment parameters (e.g. time and intensity), temperature, and components affecting absorption (such as food matrix). 6. Use of metabolomic and omics tools analysis in the study de bioactivity and composition of Amazonian fruits in the previous sections of this review, the compounds reported mostly in fruits (Euterpe oleracea, Eugenia stipitata, Myrciaria dubia, Mauritia flexuosa, Solanum sessiliflorum, Pourouma cecropiifolia) have been mentioned, highlighting the presence of pigments (carotenoids and anthocyanins). Additionally, nutritional and bromatological information has been reported for the species subject of this review, evaluated using standard techniques. however, although research has been carried out on Amazonian fruits for characterization using in some cases hPlc-MS/MS techniques (untargeted metabolomic analysis), it is necessary to continue exploring the biological, molecular and chemical potential, using recent advances in omic technologies, such as transcriptomics, proteomics and metabolomics; these tools can offer a detailed approach to the physiology and metabolism of these fruits, which at the time of carrying out this review had not been reported metabolomic data analysis (Belay & James caleb, 2022). Furthermore, it should be noted that, by analyzing the genetic expression of the fruit, protein production and metabolite profiles, researchers can gain a deeper understanding about the mechanisms behind the changes in fruit quality, influence of cultivation conditions, composition, and even its relationship with the expression of genes associated with biological activities and prevention of pathologies (BenllochTinoco et al., 2024). 7. Advancements in food product applications and shelf-life analyses: addressing perishability and post-harvest control strategies The increase in the consumption of Amazonian fruits has been influenced by their nutritional and biofunctional value of their phytochemicals, generating high expectations and economic potential for producers in the region and the countries that are part of the Amazon rainforest (Todorov & Pieri, 2018). Additionally, these compounds offer potential for use in formulating and enhancing food products with added value including functional foods, food additives, functional diet preparations and dietary supplements (Sánchez-capa et al., 2023; conceição et al., 2019). The drying process and the incorporation of fruit extracts in several food matrices have been used as methodologies in the development of food products including ice creams, cakes, cookies, sweets, jams, yogurts, alcoholic and non-alcoholic beverages, chocolate products, fats, among others (conceição et al., 2019; das chagas etal., 2021; Santos etal., 2022, lim & lim, 2013, carvalho-Peixoto et al., 2015). The findings reported below highlight the potential of native Amazonian fruits as sources of bioactive compounds for industrial applications. A summary of the main applications of the fruits is shown in Table 3. 7.1. Açaí (Euterpe oleracea) in the literature, one of the first approaches to evaluating the impact of various polyphenolic cofactors, obtained from rooibos tea, on the stability and color of anthocyanins in E. oleracea fruit was carried out by Pacheco-Palencia & Talcott (2010). Authors examined different classes of polyphenols. Findings revealed that the presence of flavone-C-glycosides significantly improved anthocyanin stability, namely cyanidin-3-glucoside and cyanidin-3-rutinoside, and induced hyperchromic shifts, enhancing red color intensity, across all ph (3.0, 3.5, and 4.0) and temperature conditions (5, 20 and 30 °c). conversely, phenolic acids and procyanidins showed no significant effects. externally added flavone-C-glycosides, particularly orientin, isoorientin, vitexin, and isovitexin, enhanced anthocyanin color and stability, suggesting their potential as color enhancers and stabilizing agents in products containing cyanidin glycosides, such as E. oleracea fruit-based foods and beverages. da Silveira et al. (2019) evaluated the impact of high-pressure processing and thermal pasteurization on the bioactive compounds and antioxidant properties of E. oleracea juice. high pressure processing, especially at 500 MPa, preserved anthocyanins more effectively compared to thermal pasteurization, likely due to its lower thermal sensitivity. These results suggest that high pressure processing could provide E. oleracea juice with high functional quality, offering potential benefits for the food industry in producing E. oleracea fruit-based formulations with enhanced market value. likewise, oliveira etal. (2020), aimed to characterize the structural and physicochemical properties, bioactive compounds, and antioxidant activity of freeze-dried E. oleracea pulp. The morphology analysis revealed a coarse granulometry, a sponge-like 18 l. n. cUÉllAR ÁlvAReZ eTAl. Table 3. Food products, drying and stability process of Amazonian fruits. Fruit Principal food applications reference E. oleracea • impact of various polyphenolic cofactors (whole fruit). • Fruit-based product packaging. • Pasteurized juice (pulp). • Freeze dried pulp. • Pulp functional beverage as an ergogenic aid for athletes. • dietary supplement. (Pacheco-Palencia & talcott 2010) (Silva nascimento etal. 2023) (da Silveira et al. 2019) (oliveira et al. 2020) (Carvalho-Peixoto etal. 2015) (earling et al. 2019) E. stipitata • Freeze dried and microencapsulated powders by spray drying. • osmodehydrated, freeze drying. • nectar of Apples supplemented with E. stipitata. • unfiltered alcoholic beverage. • Snack. (iturri et al. 2021) (reyes-Alvarez & lanari 2023) (Baldini et al. 2017) (Souza et al. 2020) (Hernández etal. 2018) M. dubia • Yogurt using fruit peel, seeds and pulp extract. • Freeze dried and microencapsulated powders by spray drying using the fruit pulp and peel. • grape juice using pulp and peel powders. • Blend juice with a stability test of bioactive compounds. • Alcoholic fermentation of yeast species and the fruit pulp. • Wheat flour with fruit coproduct (seeds, peels, and residual pulp) for cookies bakery. • ice cream using fruit pulp. (Conceição et al. 2019) (Fidelis, et al. 2020) (garcía-Chacón etal. 2024) (Vidigal et al. 2011) (Matos etal. 2021) (das Chagas etal. 2021) (Mauricio-Sandoval etal. 2023) M. flexuosa • oil. • gel films. • Powders by spray drying (pulp and peel). • Supplement dietary fiber and antioxidant content. (Pereira de oliveira etal. 2022) (Anjos etal. 2023) (Comunian et al. 2020) (resende et al. 2019) S. sessiliflorum • Postharvest (cold temperature). • Source of pectin. • Functional beverage (Antioxidant and lipid-lowering activity) • nutraceutical drink nectar enriched with Chenopodium quinoa (orjuela-Baquero etal. 2014) (Colodel & Petkowicz 2019) (Vargas-Arana etal. 2024) (Quispe-Herrera etal. 2022) P. cecropiifolia • Fruit suitable for jams, jellies, and wines. • Coffee substitute using the toasted seeds (lim & lim 2013) (lim & lim 2013) cogenT Food & AgRicUlTURe 19 appearance, and high porosity. Freeze dried E. oleracea pulp demonstrated increased water absorption and water solubility indices with temperature, indicating suitability for industrial applications. Therefore, the consumption of freeze-dried fruit pulp should be encouraged, along with its utilization by industry for the development of new food products. on the other hand, the study of the impact of an E. oleracea functional beverage on various physiological parameters during maximal treadmill running was conducted by carvalho-Peixoto etal. (2015). The beverage, containing 27.6 mg of anthocyanins per dose, was designed as an ergogenic aid for athletes. The results showed that the functional beverage increased time to exhaustion during short-term high-intensity exercise, attenuated metabolic stress induced by exercise, reduced perceived exertion, and enhanced cardiorespiratory responses. The study suggested that the functional beverage could serve as a practical and effective ergogenic aid to improve performance during high-intensity training. 7.2. Arazá (Eugenia stipitata) According to the identified compounds listed in Table 1 and the known biological activities associated with the fruit of E. stipitata, as well as its high perishability, applications have been developed to help conserve the compounds found in this Amazonian fruit. one of the most used techniques for the conservation of bioactive compounds is spray drying (Table 3) (Acosta-vega et al., 2023; garcía-chacón et al., 2024; iturri et al., 2021). in this context, iturri et al. (2021) conducted research aimed at preserving the bioactivity of E. stipitata using microencapsulation via spray drying, coupled with differential scanning calorimetry. They employed different wall materials (maltodextrin or gum arabic) and drying temperatures (100 or 120 °c). it was found that microparticles containing maltodextrin (1:9 ratio) at a drying temperature of 100 °c exhibited the most effective conservation of bioactivity and phenolic composition. Queiroz de oliveira et al. (2024) developed multilayer microparticles for the release of phenolic compounds using different encapsulation processes (spray drying: Sd and spray drying-cooling: Sdc) and wall materials (cará-roxo flour, Arabic gum, araçá-boi extract) to improve the stability and bioavailability of phenolic compounds. The Sdc particles showed crystalline regions by X-ray diffraction analysis and were stable at ~47 °c. All samples showed good release of phenolic compounds and antioxidant activity in intestinal digestion tests. Furthermore, Reyes-Álvarez & lanari. (2020) analyzed the effects of water activity (aw), glass transition temperature (Tg) and type of carrier (maltodextrin-de10/gum arabic) on the color of freeze-dried E. stipitata and its composition. The shelf-lives of E. stipitata using the maltodextrin and gum arabic systems (at 20 °c and aw = 0.11) were 34 and 50 days, respectively. The authors suggested that the functional potential of E. stipitata positions this fruit as a promising raw material for the development of new food formulations. in addition, Reyes-Alvarez and lanari (2023) pointed out that the high perishability of E. stipitata makes it challenging to industrial application and incorporate into new food products. To address this issue, they employed freezing and lyophilization techniques along with osmo-dehydration pretreatment in their research. The osmo-dehydrofreezing treatment was found to enhance the bioaccessibility of total polyphenols. however, it led to a reduction in the retention of antioxidant activity, as shown in Table 2. Also, Farias et al. (2023), applied cold plasma processing on E. stipitata juice. The processing conditions and the type of cold plasma system influenced the concentration of organic compounds such as the decrease in amino acids (43%), sugars (glucose (33%), fructose (31%)), acids (malic acid (25%)); and increased sucrose (23%). however, when the plasma was used at 200 hz, the amino acid content increased (9%). nevertheless, during the production of powders, undesirable changes in the color of the dehydrated products were generated. Moreover, Baldini et al. (2017) formulated a drink by adding amounts of freeze dried E. stipitata (Fd) to a commercial apple nectar to evaluate the impact in nutritional terms (polyphenolic composition and antioxidant capacity) and sensory parameters. Apple nectar supplemented with 10 g/l of Fd presented the best nutritional and sensory properties (higher polyphenol content and antioxidant activity). Finally, fermentation is a biotechnological process that increases the shelf life of food products. Souza etal. (2020) then investigated the influence of five commercial yeasts (Saccharomyces cerevisiae) and the filtration process on the chemical composition and antioxidant capacity of E. stipitata beverages. As a result, the beverage Biolievito Bayanus (BBA) was obtained (unfiltered: 13.9°gl). The beverage showed greater chemical composition and antioxidant capacity. 7.3. Camu-camu (Myrciaria dubia) due to the high content of polyphenols in the peel of M. dubia fruit, this byproduct was incorporated into a dairy food matrix to enhance its added value 20 l. n. cUÉllAR ÁlvAReZ eTAl. and commercial use (conceição et al., 2019). The incorporation of M. dubia peel extract into commercial yogurt at a concentration of 0.5% did not significantly alter the nutritional composition of the product. however, Fidelis et al. (2020) incorporated freeze dried M. dubia seed extract into yogurt at concentrations of 0.25, 0.50, 0.75, and 1.00 g/100 g. The samples were analyzed for their proximate composition and the in vitro antioxidant activity of the yogurt samples was evaluated using FRAP, dPPh, and FcRc assays, revealing dose-dependent effects. yogurt containing 0.25 g/100 g of seed extract was sensorially accepted. These findings underscore the potential of incorporating natural bioactive-rich extracts into dairy products like yogurt, offering an alternative to synthetic compounds. considering the high perceptibility of this fruit, microencapsulated powders of M. dubia pulp and peel were also incorporated into natural and commercial yogurt, as well as white grape juice (15%). These powders were obtained using maltodextrin and whey protein as carrier agents, at temperatures of 150 °c and 180 °c in a spray dryer. Additionally, freeze dried M. dubia pulp and peel were incorporated at a concentration of 0.5%. The beverage samples were fortified with bioactive compounds such as anthocyanins, malic acid, and ascorbic acid derived from the M. dubia fruit. According to sensory analysis, yogurts containing powders with whey protein received better overall acceptance. Panelists noted that incorporating M. dubia powders in yogurt improved the sweetness-acidity balance and led to higher acceptance. conversely, samples without whey protein showed better acceptance in grape juice due to a perceived freshness sensation. Panelists observed that adding M. dubia powders to yogurt and grape juice masked the high acidity taste of the fruit, thereby enhancing the sensory properties and overall quality of the products (garcía-chacón et al., 2024). in other investigations, fermented samples of freeze-dried M. dubia pulp powder combined with soymilk exhibited higher inhibitory activity against α-amylase and α-glucosidase enzymes compared to samples with spray dried M. dubia powders (sprayed at an inlet air temperature of 120 °c, using different concentrations (6%, 12%, and 18%) of gum arabic. Addition of 0.5% lyophilized M. dubia to soymilk and fermentation with lactic acid bacteria doubled the inhibitory activity of α-amylase enzyme after 72 hours compared to the control, with further enhancement observed with the addition of 1% M. dubia powders. Additionally, higher concentrations of M. dubia powders in soymilk significantly increased α-glucosidase inhibitory activity throughout the fermentation period, with peak activity observed after 48 hours. This increased inhibitory activity was positively correlated with the high total soluble phenolic content of M. dubia fruit. The fermentation approach successfully improved the bioactive profiles and health-promoting properties of M. dubia fruit and soymilk blends, providing promising options for managing early-stage Type 2 diabetes through dietary interventions (Fujita et al., 2017). 7.4. Canangucha (Mauritia flexuosa) Anjos et al. (2023) developed a gelatin-based film that incorporates M. flexuosa oil extracted with pressurized propane for the preservation of an artisanal Brazilian cheese. This assay revealed a significant decrease in the growth of Salmonella spp., P. aeruginosa and E. coli during storage for 14 days at 5 °c. The authors proposed that films for packaging can be generated from M. flexuosa, helping to increase the shelf life of foods. Also, Resende et al. (2019) evaluated M. flexuosa by-product flours (from peels and defatted pulp) as a source of dietary fiber and natural antioxidants. The presence of pectic polysaccharides, arabinoxylans and xyloglucans was inferred by the neutral monosaccharide profile, as well as significant amounts of total non-extractable proanthocyanidins (nePA). The authors proposed that M. flexuosa flours could be used as a supplement due to their dietary fiber and antioxidant content. considering the industrial importance of M. flexuosa oil, due to its antioxidant potential and high carotene content, Pereira de oliveira et al. (2022) proposed a new high-tech product composed of microparticles of M. flexuosa oil. in conclusion, the authors reported that the combination in equivalent proportions of inulin and gum arabic is a viable alternative for the application of M. flexuosa oil microparticles, to be incorporated into hydrophilic foods. however, oxidation of carotenoids during storage causes loss of color in foods, making it difficult to use these oils in food products. Finally, comunian et al. (2020) encapsulated pequi oil and coencapsulated pequi (C. brasiliense) and canangucha (M. flexuosa) oils by emulsification using whey protein isolate as an emulsifier in two forms, natural (unheated) and heated, followed by freeze drying. The formulations showed carotenoid retention and oxidative stability, indicating that oil emulsions have potential as carriers of bioactive compounds. cogenT Food & AgRicUlTURe 21 7.5. Cocona (Solanum sessiliflorum) currently, there are few reports of applications on development of new food products for the S. sessiliflorum fruit. however, taking into account the antioxidant effect reported for the S. sessiliflorum fruit, Barriuso et al. (2015) evaluated the effectiveness of an extract obtained from S. sessiliflorum (Mce) as a potential inhibitor of cholesterol oxidation under heating conditions. The authors reported that Mce inhibited cholesterol degradation (44% versus 18% without and with Mce, respectively) and considerably reduced the formation of cholesterol oxidation products in the absence of docosahexaenoic acid (dhA). however, Mce was not effective for cholesterol oxidation in the presence of dhA. likewise, Mce showed its antioxidant effect by protecting dhA from degradation. consequently, the authors suggested that solvent-free S. sessiliflorum extract is a good ingredient to protect foods containing highly polyunsaturated lipids from oxidation and to protect cholesterol from oxidation. Also, to preserve the quality of the S. sessiliflorum fruit, orjuela-Baquero et al. (2014) evaluated some postharvest rot retardation treatments, cold temperature and waxing treatments, in three morphotypes of the ripe fruit (small-rounded, elliptical, and giant). As a treatment, they applied a hortitec® wax (1:3 v/v aqueous solution), which dried naturally. The fruits were stored at low temperatures (10 ± 2 °c at 85% relative humidity Rh) and at room temperature for the control (20 ± 2 °c at 75% Rh). The results indicated that the hortitec® coating did not improve the storage performance of S. sessiliflorum fruit. likewise, they reported that storage at low temperature is an optimal treatment, which could improve the commercialization of S. sessiliflorum fruit. Moreover, vargas-Arana etal. (2024) developed a S. sessiliflorum drink that showed a statistically significant lipid-lowering effect (p < 0.05), with an average reduction of 41.52 mg/dl for total cholesterol levels and 130.80 mg/dl for total cholesterol levels of triglycerides. The authors suggested that this drink could be an alternative for the treatment of atherosclerosis and prevention of cardiovascular diseases. colodel & Petkowicz (2019) carried out the extraction of pectin from S. sessiliflorum. in this research, pectin formed gels in acidic medium (ph 2.5–1.5) and 60% sucrose, and authors suggested that pectin extracted from S. sessiliflorum could be used as an additive in acidic products with high content of soluble solids. Finally, Quispe-herrera et al. (2022) developed a formulation with optimal functional and sensory characteristics, drink with a proportion of 73% S. sessiliflorum pulp and 7% cooked quinoa grains. 7.6. Uva caimarona (Pourouma cecropiifolia) The P. cecropiifolia fruit is sweet and juicy, suitable for jams, jellies, and wines. however, its delicate nature and short post-harvest lifespan present challenges for marketing. The sweet flowers are also edible and can be consumed raw or used to create beverages and wine. Additionally, the seeds, when toasted, can serve as a coffee substitute (lim & lim, 2013). So far, to our knowledge, there are no reported studies regarding the application of the fruit in a food product, chemical characterization, formulation, and its stability. 8. Conclusions and future perspectives The Amazon region boasts an unparalleled diversity of fruits, many of which remain underutilized or unknown outside local communities. Amazon fruits such as E. oleracea, E. stipitata, M. dubia, M. flexuosa, S. sessiliflorum, and P. cecropiifolia harbor a complex profile of bioactive compounds such as antioxidants, vitamins, and phytochemicals, which have been associated with various health benefits, including antioxidant, anticancer, and anti-obesity properties. Therefore, it is essential to promote the integration of innovative technologies and sustainable practices in fruit processing and value chain management. due to the high perishability of the prioritized Amazonian fruits in this review, significant efforts have been directed towards the implementation of conservation technologies aimed at preserving their bioactive compounds and biofunctional properties, such as freeze drying or spray drying. however, there is a pressing need to further improve procedures to prevent the degradation of pigments and loss of color, which are distinctive characteristics of these Amazonian fruits. while most reports on antioxidant activity have utilized conventional methodologies (ABTS, FRAP, dPPh, oRAc), it is imperative to employ other techniques to delve deeper into the antioxidant properties of Amazonian fruits, providing more insights into the oxidation-reduction mechanisms of the biocompounds present in these fruits. Moreover, most bioactivity analyses have been conducted in vitro models. considering the promising results already documented, it is necessary to scale up samples derived from the fruits mentioned in this review to in vivo 22 l. n. cUÉllAR ÁlvAReZ eTAl. analyses. This step is essential for validating the functionality of the highlighted compounds within each Amazonian fruit in a physiological context and consequently, the aforementioned fruits hold significant economic and social value. in conclusion, one strategy to enhance the productivity chain of these species and harness their biofunctional, nutritional, physicochemical (color), and sensory potential is to concentrate ongoing efforts on developing or designing new food formulations that incorporate Amazonian fruits as raw materials. This approach would not only expand their consumption beyond cultivation areas but also contribute to the agro-industry of the developing countries in the Amazon region, fostering economic growth and sustainability. Acknowledgment Authors are thankful to Ministerio de ciencia Tecnología e innovación and Sistema general de Regalias of colombia. Authors’ contributions cuéllar Álvarez, liceth n: conceptualization, methodology, visualization, validation, writing-original draft preparation. garcía-chacón, J.M.: conceptualization, methodology, visualization, validation, writingoriginal draft preparation. heredia, Francisco J: supervision, project administration, writing – review & editing. gonzález-Miret, M. lourdes: supervision, project administration, writing – review & editing. All authors have approved the final manuscript. Disclosure statement no potential conflict of interest was reported by the author(s). Funding This work was supported by Ministerio de ciencia Tecnología e innovación and Sistema general de Regalias of colombia under grant Beca de excelencia doctoral del Bicentenario – corte i, and, FedeR, Ue. consejería de Universidad, investigación e innovación de la Junta de Andalucía, Spain (Project PAidi2021 PRoyeXcel_00578). About the authors Liceth Natalia Cuéllar Álvarez is Associate Professor in the chemistry Program at the Universidad de la Amazonia in Florencia, caquetá, colombia and leader of the Research group in Productos naturales Amazónicos – giPRonAZ. her main line of research is Food chemistry and elaboration of foods from Amazonian fruits. Juliana María García-Chacón is a doctor in Food Science and Technology from the Universidad nacional de colombia. She is a member of the Research group in Productos naturales AmazónicosgiPRonAZ. her main research areas focus on Biofunctional foods, Bioactive compounds in food, and Sensory analysis. Francisco J. Heredia is Full Professor in the department of nutrition and Bromatology at the University of Seville and head of the research group Food colour and Quality laboratory. he is an expert in colour Science and Food Properties (www.color.us.es). M. Lourdes González-Miret is Professor in the department of nutrition and Bromatology at the University of Seville and a member of the research group Food colour and Quality laboratory. her main research is focused on the areas of Food Science and Technology, colour Science, optics and Sensory Analysis (www.color.us.es). ORCID liceth natalia cuéllar Álvarez http://orcid.org/00000003-0638-6998 Juliana María garcía-chacón http://orcid.org/00000002-8248-9107 Francisco J. heredia http://orcid.org/0000-00023849-8284 M. lourdes gonzález-Miret http://orcid.org/0000-00030572-051X Data availability statement data sharing is not applicable to this article as no new data were created or analyzed in this study. 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