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Summary: Babassu is a tropical palm native in South and Central America that produces high‐quality oil from its fruit. The babassu oil extraction results in the production of babassu coconut by‐products (BCBs) – epicarp, mesocarp, endocarp, and almond cake. In this study, we utilised bibliometric analysis and literature review to understand and evaluate their potential for food applications. Our analysis revealed a total of 165 studies published between 1945 and 2022 in the Web of Science database. Notably, Brazil emerged as a prominent contributor to research in this field. The babassu epicarp and endocarp were identified as lignocellulosic materials. Although they are not directly consumable, they possess the potential to serve as sustainable sources of bioactive compounds. In contrast, the babassu mesocarp primarily consists of starch, while the babassu cake exhibits a high protein content. These ingredients play pivotal roles in bakery products and plant‐based formulations, respectively. Despite these findings, our investigation uncovered a knowledge gap regarding the assessment of these fractions in the context of food science and nutrition. By addressing this research gap, we aspire to contribute to the exploration and use of the full potential of BCBs, promoting their integration into the food sector. [ABSTRACT FROM AUTHOR]

Achachairu is the fruit of the Garcinia humilis , a species originally from Bolivia that is cultivated in various regions of Brazil. Although achachairu seeds are known to contain compounds that exhibit promising analgesic and antiulcer activity, no studies exist regarding their characterization and nutritional potential. Therefore, the goal of this study was to understand the properties and composition of the seeds at three different maturation stages. The fruits were harvested during different production periods (December, February and April), and their seeds were made into flour in order to determine proximate composition, toxicity (cyanogenic glycosides), antioxidant capacity, bioactive profile, spectrometry and thermal and morphological characteristics. The results revealed high dietary fiber content and total phenolics (approximately 28 g.100 g−1 and 900 mg GAE.100−1, respectively), mainly in the mature seed flour, as well as the presence of phenolic acids, flavonoids and an alkaloid. The proximate composition, thermal and morphological characterization of the three ripening stages classified the flour as an amylaceous product. As such, achachairu seed flours are a viable alternative for application in food products as a replacement for conventional flours. Such applications would promote the use of a waste product that is capable of adding nutritional and technological value to other products. • Characterization of achachairu flour from seeds at different maturation stages. • Flours from all three maturation stages exhibit high dietary fiber contents. • Achachairu seed flours are a potential source of starch. • Several phenolic compounds were identified in all three achachairu seed flours. • Antioxidant activity of the seed flour decreases as the achachairu seed ripens. [ABSTRACT FROM AUTHOR]