Peach Palm (Bactris gasipaes) as a Sustainable Source of Plant Proteins, Dietary Fiber and Other Functional Ingredients: Recovery Techniques and Functional Food Applications

Every year, millions of tons of peach palm are thrown away—84% of the fruit, to be exact. But this 'waste' hides a treasure trove of proteins, healthy fats, and fiber that could feed a growing planet.

But there's a catch: most research has focused on the edible pulp, leaving peel, seed, and processing residues underexplored due to technological and safety hurdles. This review calls for a shift—a consolidated approach to valorize every part of the fruit, closing knowledge gaps and unlocking sustainable ingredients for the food industry.

Key Points

• 84% of peach palm becomes by-products rich in bioactives.
• Alkaline, green solvent, and hydrothermal methods recover key fractions.
• Protein isolates reach 40–60%; starch up to 79%.