Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation

Global population growth raises concerns about the availability of safe and nutritious food, along with its environmental and social impacts. In this context, plant-based foods have emerged as a promising solution, offering sustainable and affordable alternatives. Baru almonds (Dipteryx alata Vogel), a native Brazilian species, represent a viable and eco-friendly protein source with significant potential for food applications. This review discusses the nutritional composition, protein extraction methods and techno-functional properties of baru almonds, highlighting both advantages and limitations for food application. Baru proteins exhibit a high protein content (23-30%, w/w), a balanced essential amino acid profile, and valuable functional properties, including emulsifying capacity, foam stability, and moderate water- and oil-holding capacities. However, despite their potential, the lack of research on the gelation properties of baru proteins restricts their application in structured plant-based food formulations, where protein gelation is crucial for texture, water retention, and overall product stability. Further research is needed to evaluate their gel-forming ability and allergenic potential. Additionally, this review explores emerging protein extraction techniques that could improve protein quality and functionality, expanding their applicability in the food industry. By promoting biodiversity conservation and regional development, baru almonds contribute to the growing demand for sustainable protein sources.