Baru (Dipteryx alata Vog.): Fruit or almond? A review on applicability in food science and technology

Abstract

Considered harvest integrating products of socio-biodiversity, native fruits have gained prominence, particularly in the gastronomic media, for their exotic flavors; therefore, their exploitation, valuation, recognition, and acceptability have increased in recent years. Baru trees (Dipteryx alata Vog.) are native to the Brazilian Cerrado, and their popularity is primarily attributed to the unique almond, the nutritional and functional potential of which is associated with health-promoting benefits. Often erroneously referred “baru”, the baru almond constitutes up to one-fourth of the fruit; other distinct fruit fractions include epicarp (peel), mesocarp (pulp), and endocarp (a woody material rich in cellulose, hemicellulose, and lignin that covers and protects the almond). Apparently, these fractions are as valuable as the almond and have thus garnered scientific interest. However, these fractions are often considered waste and remain unexploited in the structured production chain of baru almonds. Specifically, the epicarp is rich in fibers and phenolics. The mesocarp contains abundant carbohydrates—a sucrose source—from which granulated sugar can be obtained. The endocarp may be used as a source for generating biomass, biofuel, and activated charcoal-type biochar to reduce CO2 emissions. Therefore, baru fruit, in its entirety, holds tremendous technological potential for application in the food and related industries.