Biorefinery of Amazonian fruit: an approach to intensify the recovery of essential oils, bioactive molecules and high-value products to amplify the economic and social impact for producers in Pará

Abstract

With more than 30,000 plant species still underexplored, the Amazon is the world's largest reserve of biodiversity and plant, animal and microbial genetic variability on the planet. This national heritage can be a source of solutions for many demands of the productive sector (food, cosmetics, medicines, bio-inputs), but also for the social well-being of residents. Despite the great potential of this Biome, the production chains of vegetables are mainly focused on producing high-value-added ingredients for large national and international industries, not taking into account the use of co-products and the valorization of the base of the productive chain (farmers and vegetable processors). Among the thousands of species in the Amazon, some fruits such as açaí and andiroba can be more exploited and generate greater wealth for their producers by applying the biorefinery concept. Thus, this proposal seeks to biorefinery the fruits and their biomass through environmentally friendly and innovative processes, such as high-pressure techniques to recover different fractions of these raw materials and to generate high-value bioproducts. Such as essential oils, bioactive and functional extracts, which will be applied in biodegradable films for packaging or encapsulated for use in food, cosmetics, pharmaceuticals, or agricultural bio inputs. Based on the collective construction of regional demands for the valorization of the Amazon Biome, the return to local communities must be expanded, as recommended by the UN Sustainable Development Goals. Furthermore, it seeks to strengthen collaboration between research groups, local public management and the private sector. (AU)