Search

Bactris gasipaes Kunth belongs to the Arecaceae family and is known in various parts of the world under various names. This fruit presents several hybridizations and wild species containing diverse percentages of nutritional and functional constituents. These constituent properties link its parts, such as pulps, peels, and seeds rich in oils, with a predominance of polyunsaturated fatty acids, carotenoids, and polyphenols. Consequentially, these fruits possess pharmacological, anti-inflammatory, antimicrobial, and antioxidant properties, among other characteristics. Additionally, B. gasipaes byproducts, including starches, fibers, and oils, have a high potential for technological applications. The diversity of the varieties has led to a notable increase in research on a multidisciplinary scale, adding value to these varieties with a focus on their industrial applications and by consolidating acquired patents over the years. However, its industrial potential is still poorly explored, a fact that has presented itself as an opportunity for new research and the design of novel products. This review provides an updated view of the different strands and varieties of peach palm, their identification, technological potential in the food industry, and their bioactive functional properties. Finally, ongoing research on a new variety of this species in the Amazon is also discussed.

Bactris gasipaes Kunth belongs to the Arecaceae family and is known in various parts of the world under various names. This fruit presents several hybridizations and wild species containing diverse percentages of nutritional and functional constituents. These constituent properties link its parts, such as pulps, peels, and seeds rich in oils, with a predominance of polyunsaturated fatty acids, carotenoids, and polyphenols. Consequentially, these fruits possess pharmacological, anti-inflammatory, antimicrobial, and antioxidant properties, among other characteristics. Additionally, B. gasipaes byproducts, including starches, fibers, and oils, have a high potential for technological applications. The diversity of the varieties has led to a notable increase in research on a multidisciplinary scale, adding value to these varieties with a focus on their industrial applications and by consolidating acquired patents over the years. However, its industrial potential is still poorly explored, a fact that has presented itself as an opportunity for new research and the design of novel products. This review provides an updated view of the different strands and varieties of peach palm, their identification, technological potential in the food industry, and their bioactive functional properties. Finally, ongoing research on a new variety of this species in the Amazon is also discussed. [ABSTRACT FROM AUTHOR]

The objective of this study was to produce and characterise biodegradable thermoplastic starch (TPS) derived from the fruit of pejibaye palm (Bactris gasipaes Kunth) plasticised with glycerol and sorbitol. The plasticised starch yielded a strength (σ) of 1.3 ± 0.2 MPa, deformation (ε) of 9.4 ± 1.6%, and Young’s modulus (E) of 191 ± 72.0 MPa. The thermal analysis showed a 61.14% mass loss over the temperature range 290-388°C and an endothermic peak at 130°C. X-ray diffractograms of the TPS revealed peaks corresponding to crystallites of type Vh at 19.4° and type V at 22.6°. Morphological studies, by scanning electron microscopy, showed the plasticised starch had a homogeneous surface, without phase separation and without cracks, with few granules not gelatinised. The analysis of its biodegradation by soil burial tests showed a total mass loss of 84.4 ± 4.4%, after 18 weeks. Biodegradable TPS was successfully obtained from the pejibaye palm fruit, presenting resistant to traction and to the thermal degradation. [ABSTRACT FROM AUTHOR]

The objective of this study was to characterize the starch of the peach-palm fruit. The starch was subjected to thermogravimetric analysis, differential scanning calorimetry, Fourier transform infrared spectroscopy, x-ray diffraction, and scanning electron microscopy. The thermogravimetric analysis showed 76.62% of the weight loss in the temperature range from 251.7 to 380.6 ºC. The peak in differential scanning calorimetry was obtained at 70.0 ºC. Fourier transform infrared spectroscopy were obtained with a wavelength band of 528 to 3421 cm−1. The x-ray diffraction corresponded to C-type crystals. The granule sizes ranged from 1.60 to 8.48 μm. [ABSTRACT FROM AUTHOR]