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

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub 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

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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.