Babassu Mesocarp: A Sustainable Source for Obtaining Starch and New Products

Abstract

Babassu mesocarp is a product generated during the processing of babassu fruit. That material is a valuable source of starch, which exhibits distinct properties. This review addresses the extraction methods, chemical composition, structure, morphology, properties, and potential uses of babassu mesocarp starch (BMS). In addition, comparisons with other conventional and nonconventional starch sources are also presented. Significant variations in the chemical composition of BMS are found by some authors. Morphological studies demonstrate that starch granules come in a variety of sizes, but the shape is mostly oval. Additionally, authors have observed C‐type crystallinity of babassu starches by X‐ray diffraction. Although native BMS has techno‐functional limitations and food applications have been poorly explored, their characteristics are like those of corn. This review provides the latest useful references about BMS and its usability in the food and nonfood industries and shows potential remarks to direct future research on BMS.

Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review

“…To strengthen the babassu economy, reinforce the conservation of babassu forests, and improve the living conditions of agro‐extractive communities, it is necessary to comprehensive understanding their evolutionary trajectory and anticipate future trends. In this regard, some authors recently conduct a comprehensive technological survey on the utilisation of babassu mesocarp in the production of food products (de Souza et al ., 2018), and reviewed the characteristics and potential applications of babassu mesocarp starch (Borges et al ., 2023). However, both studies encompass just the mesocarp and its isolated starch.…”