Valorization of Guarana ( Paullinia cupana ) Production Chain Waste—A Review of Possible Bioproducts

Guilherme Teixeira de Azevedo, Giovana Lima de Souza, Eduardo Leonarski, Kevyn Melo Lotas, Gustavo Henrique Barroso da Silva, Fábio Rodolfo Miguel Batista, Karina Cesca, Débora de Oliveira, Anderson Mathias Pereira and Leiliane do Socorro Sodré Souza ()
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Guilherme Teixeira de Azevedo: Food Engineering Course, Faculty of Agricultural Sciences, Federal University of Amazonas (UFAM), Manaus 69080-900, Amazonas, Brazil
Giovana Lima de Souza: Laboratory of Separation Processes (LABPROS), Federal University of Amazonas (UFAM), Manaus 69080-900, Amazonas, Brazil
Eduardo Leonarski: Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis 68040-970, Santa Catarina, Brazil
Kevyn Melo Lotas: Laboratory of Separation Processes (LABPROS), Federal University of Amazonas (UFAM), Manaus 69080-900, Amazonas, Brazil
Gustavo Henrique Barroso da Silva: Lorena School of Engineering, PostGraduate Program in Chemical Engineering, University of Sao Paulo, Lorena 12612-550, São Paulo, Brazil
Fábio Rodolfo Miguel Batista: Lorena School of Engineering, PostGraduate Program in Chemical Engineering, University of Sao Paulo, Lorena 12612-550, São Paulo, Brazil
Karina Cesca: Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis 68040-970, Santa Catarina, Brazil
Débora de Oliveira: Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis 68040-970, Santa Catarina, Brazil
Anderson Mathias Pereira: Food Engineering Course, Faculty of Agricultural Sciences, Federal University of Amazonas (UFAM), Manaus 69080-900, Amazonas, Brazil
Leiliane do Socorro Sodré Souza: Food Engineering Course, Faculty of Agricultural Sciences, Federal University of Amazonas (UFAM), Manaus 69080-900, Amazonas, Brazil

Resources, 2025, vol. 14, issue 6, 1-23

Abstract: The Amazon region’s rich biodiversity supports a bioindustry model that utilizes various biological assets from different plant species, and where it will add value to existing production chains, starting to supply bio industrialized products and not just primary products. Guarana ( Paullinia cupana ) is rich in bioactive compounds that interest the food and pharmaceutical industries. Thus, the main objective of this review is to present ways to add value to the guarana production chain by developing bioproducts using the residues generated in its processing. During processing, various residues are generated, as follows: peel (corresponding to 30% of the total mass of the fruit), and pulp (aryl), shell, and spent seeds, which have potential for application according to their characteristics. These residues were used to obtain bioactive compounds (catechins, theobromine, and caffeine) through different types of extraction (conventional, enzymatic, and pressurized liquid), and, subsequently, encapsulation. They were also applied in biodegradable and active packaging. Due to the high hemicellulose concentration, residual guarana seeds’ characteristics could potentially produce xylooligosaccharides (XOS). Therefore, the concept of biorefinery applied within the guarana production chain provides products that can be studied in the future to determine which processes are viable for expanding and valuing the productive chain of this fruit, in addition to strengthening sustainable development in the Amazon.

Keywords: bioproducts; guarana seed; bioactive; cellulose (search for similar items in EconPapers)
JEL-codes: Q1 Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2025
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