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Purpose <p>Baru almond (<i>Dipteryx alata</i> Vog.) is a native Brazilian species with high nutritional and technological potential, especially because of its elevated protein, lipid, and bioactive compound contents. This study aimed to develop powdered beverages based on baru almond protein hydrolysates and evaluate their nutritional, physicochemical, technological, and storage stability properties.</p> Methods <p>Four powdered beverage formulations were prepared, including a control and three formulations containing different concentrations of protein hydrolysate obtained by enzymatic hydrolysis with bromelain. A Central Composite Rotational Design (CCRD) was used to optimize hydrolysis conditions. Nutritional composition, amino acid profile, mineral composition, physicochemical characteristics, technological properties, and oxidative stability were evaluated. Storage stability was monitored for 60 days using laminated polyethylene, polypropylene, and glass packaging. Statistical analyses were performed using ANOVA and Tukey’s test (<i>p</i> ≤ 0.05).</p> Results <p>Baru almond cake showed high protein (39.99&#xa0;g 100&#xa0;g⁻¹) and lipid (22.90&#xa0;g 100&#xa0;g⁻¹) contents. The degree of hydrolysis ranged from 0.06 to 21.08%, with hydrolysis time being the most influential factor. The mixed fraction (soluble + insoluble) exhibited the best overall performance, presenting elevated protein content, balanced lipid composition, favorable amino acid distribution, and improved technological properties. Formulations enriched with hydrolysate exhibited higher protein and mineral contents, lower water activity, stable pH, and reduced lipid oxidation during storage, especially in laminated polyethylene packaging.</p> Conclusion <p>Baru almond cake demonstrated strong potential as a sustainable raw material for producing nutritionally enriched powdered beverages. The mixed hydrolysate fraction showed the greatest technological and nutritional applicability, reinforcing the feasibility of valorizing agro-industrial by-products.</p>

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Upcycling baru almond cake (Dipteryx alata Vog) into powdered beverages: enzymatic hydrolysis, nutritional composition, and storage stability insights

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月27日

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  • Bruna Mello Silva,
  • Rômulo Alves Morais,
  • Delma Pereira da Silva Bernardi,
  • Caroline Roberta Freitas Pires,
  • Abraham Damian Giraldo Zuniga

摘要

Purpose

Baru almond (Dipteryx alata Vog.) is a native Brazilian species with high nutritional and technological potential, especially because of its elevated protein, lipid, and bioactive compound contents. This study aimed to develop powdered beverages based on baru almond protein hydrolysates and evaluate their nutritional, physicochemical, technological, and storage stability properties.

Methods

Four powdered beverage formulations were prepared, including a control and three formulations containing different concentrations of protein hydrolysate obtained by enzymatic hydrolysis with bromelain. A Central Composite Rotational Design (CCRD) was used to optimize hydrolysis conditions. Nutritional composition, amino acid profile, mineral composition, physicochemical characteristics, technological properties, and oxidative stability were evaluated. Storage stability was monitored for 60 days using laminated polyethylene, polypropylene, and glass packaging. Statistical analyses were performed using ANOVA and Tukey’s test (p ≤ 0.05).

Results

Baru almond cake showed high protein (39.99 g 100 g⁻¹) and lipid (22.90 g 100 g⁻¹) contents. The degree of hydrolysis ranged from 0.06 to 21.08%, with hydrolysis time being the most influential factor. The mixed fraction (soluble + insoluble) exhibited the best overall performance, presenting elevated protein content, balanced lipid composition, favorable amino acid distribution, and improved technological properties. Formulations enriched with hydrolysate exhibited higher protein and mineral contents, lower water activity, stable pH, and reduced lipid oxidation during storage, especially in laminated polyethylene packaging.

Conclusion

Baru almond cake demonstrated strong potential as a sustainable raw material for producing nutritionally enriched powdered beverages. The mixed hydrolysate fraction showed the greatest technological and nutritional applicability, reinforcing the feasibility of valorizing agro-industrial by-products.