Butia spp. Pulp: Composition, Antioxidant Properties, Biological Effects, and Food Applications

The genus Butia (Arecaceae), native to southern South America, has attracted increasing scientific interest because of the nutritional composition, bioactive compounds, and technological potential of its fruits. This review critically examines the physicochemical composition, bioactive compounds, antioxidant capacity, biological effects, postharvest management, preservation strategies, and food applications of Butia pulp. Available evidence indicates that the pulp of different Butia species contains dietary fiber, minerals, phenolic compounds, carotenoids, vitamin C, and predominantly unsaturated fatty acids, although its composition varies among species, maturity stages, and growing conditions. Preclinical studies have reported antioxidant activity and possible anti-inflammatory, hypolipidemic, antidiabetic, chemopreventive, and antitumoral effects; however, these findings are mainly derived from in vitro studies and animal models, and they have not been clinically validated in humans. Butia pulp has also been experimentally incorporated into beverages, dairy products, frozen desserts, and dehydrated ingredients, while refrigeration, freezing, modified-atmosphere storage, drying, and freeze-drying have been investigated in different studies as strategies for maintaining postharvest quality. Nevertheless, knowledge remains limited for many Butia species, and studies addressing postharvest deterioration, volatile compounds, bioaccessibility and bioavailability, sensory acceptance, analytical standardization, and industrial-scale food applications are still scarce. Future research should expand investigations to underexplored species, validate preservation and processing strategies under conditions approaching industrial scale, and evaluate emerging non-destructive and non-thermal approaches to improve quality control and extend shelf life.