Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1967: Açaí Seeds for a Greener Future: Transforming Agro-Waste into Industrial Value
Foods doi: 10.3390/foods15111967
Authors:
Karolynne Sousa Gomes
Maria Cecilia Pacco-Huamani
Michele Greque de Morais
Thaisa Duarte Santos
Jorge Alberto Vieira Costa

The growth in açaí consumption and exports has increased waste generation, particularly from the seed, which accounts for approximately 85% of the fruit mass and is frequently discarded improperly, causing adverse environmental impacts. In this context, the valorization of açaí seeds as a raw material represents a promising and environmentally sustainable alternative. Recent studies indicate that the chemical composition of açaí seeds, characterized by high fiber content and antioxidant compounds, underlies bioactive properties with potential applications across multiple industrial sectors. Therefore, this review aims to provide an overview of the composition and industrial applications of açaí seeds, while identifying current gaps and challenges. Available evidence suggests that incorporating açaí seed flour or extracts into food formulations is promising, although the observed effects are concentration-dependent. In addition, seed-derived extracts have demonstrated biological activities associated with potential health benefits. Furthermore, açaí seeds have potential applications as biochar for soil remediation and as adsorbents in water and wastewater treatment. However, the use of this by-product in packaging materials and in the energy sector still requires further investigation to achieve industrial-scale feasibility. Overall, the valorization of açaí seeds supports more sustainable industrial practices and aligns with circular economy principles.