AUTHOR=Egea Mariana Buranelo , de Oliveira Filho Josemar Gonçalves , Campos Stephani Borges , Lemes Ailton Cesar 

TITLE=The potential of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market

JOURNAL=Frontiers in Sustainable Food Systems

VOLUME=7

YEAR=2023

URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2023.1148291

DOI=10.3389/fsufs.2023.1148291

ISSN=2571-581X

ABSTRACT=<p>The baru is a native fruit of the Brazilian Cerrado and its processing generates by-products that are normally undervalued and are not included in human food. Among the by-products of baru almond processing–the economically valued part for human consumption–are the broken almond, the partially defatted baru almond cake (DBC) and the pulp [composed of epicarp (peel) plus mesocarp]. Thus, this mini-review presents the potential use of baru (<italic>Dipteryx alata</italic> Vog.) and its fractions for the alternative protein market. Baru almond and its fractions (DBC and compounds obtained by different extraction methods) stand out for their high protein content (23–30 g/100 g) and, in particular, the by-products can be used as raw material for extraction, separation, hydrolysis, isolation, and concentration of the protein molecules to produce plant-based ingredients. Although it has great potential, including sensory, nutritional, and techno-functional properties, these by-products are still few studied for this purpose.</p>