Exploring the nutritional and functional properties of Brazil nut (Bertholletia excelsa): A scientific prospection of nut-derived food products

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2025-05-01 Epub Date: 2025-02-12 DOI:10.1016/j.jfca.2025.107363

Lúcia Mara dos Reis Lemos , Maria Manuela Camino Feltes

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Abstract

The Brazil nut (Bertholletia excelsa) is an Amazonian oilseed widely recognized for its exceptional nutritional properties and economic significance. This study provides a comprehensive scientific prospection of Brazil nut-derived products and by-products, focusing on their chemical, bioactive, and sensory characteristics, as well as their application in food formulations. A systematic search was conducted in Scopus, PubMed, Web of Science, Springer, and Science Direct using relevant keywords. The analysis identified the main Brazil nut-derived food products that have been investigated, including oils, flours, water-soluble extracts, and plant-based beverages, all of which contribute to the development of functional foods. The reviewed literature highlights the high selenium content, antioxidants, and unsaturated fatty acids in Brazil nut derivatives, reinforcing their nutritional and functional value. Researches indicate the potential of Brazil nut-based beverages as dairy alternatives, with proven stability and sensory acceptability. Innovative applications of by-products, such as defatted flours and nut cake extracts, support circular bioeconomy solutions. This study underscores the growing relevance of Brazil nut derivatives in the development of health-promoting and sustainable food products, aligning with global trends in food innovation and green processes.

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探索巴西坚果（Bertholletia excelsa）的营养和功能特性：坚果衍生食品的科学展望

巴西坚果（Bertholletia excelsa）是一种亚马逊油籽，因其特殊的营养特性和经济意义而被广泛认可。本研究对巴西坚果衍生产品和副产品进行了全面的科学展望，重点介绍了它们的化学、生物活性和感官特性，以及它们在食品配方中的应用。系统检索Scopus、PubMed、Web of Science、b施普林格、Science Direct等相关关键词。分析确定了已调查的主要巴西坚果衍生食品，包括油、面粉、水溶性提取物和植物性饮料，所有这些都有助于功能性食品的发展。文献综述强调了巴西坚果衍生物的高硒含量、抗氧化剂和不饱和脂肪酸，增强了它们的营养和功能价值。研究表明，巴西坚果饮料作为乳制品替代品的潜力，具有稳定性和感官可接受性。副产品的创新应用，如脱脂面粉和坚果蛋糕提取物，支持循环生物经济解决方案。这项研究强调了巴西坚果衍生物在促进健康和可持续食品开发中的日益重要的意义，与食品创新和绿色工艺的全球趋势保持一致。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.