Obtaining and characterizing bacuri (Platonia insignis) seed flour: a strategy for valuing fruit co-products from a sustainable food perspective

Platonia insignis is a typical fruit of the Amazon region, whose endocarp is highly prized for fresh consumption and in formulations such as sweets and drinks. The seeds, a by-product of pulping, are commonly discarded, despite their potential for multiple applications. This study aimed to develop and characterize the flour obtained from these seeds (BSF). Different drying conditions were evaluated to ensure product stability and economic viability. The BSF was subjected to physicochemical, technological and nutritional analyses, as well as thermal and oxidative stability assessments. In addition, in vivo lethality and toxicity tests were carried out. The results obtained showed promising parameters and no toxicity, highlighting the potential of BSF for food use. It is concluded that BSF has favorable characteristics for application in the food industry, promoting the use of by-products and contributing to the development of sustainable products with greater added value.