Potential of Brazil nut pellicle in the formulation of functional teas

The utilization of agro-industrial waste has gained increasing importance as a sustainable strategy for reducing losses throughout the production chain, with the potential to add value to byproducts that would otherwise be discarded. In this context, the skin of the Brazil nut (Bertholletia excelsa Bonpl.) stands out as a promising raw material for technological and nutritional applications, particularly in the formulation of functional tea-based beverages. Although typically discarded during seed processing, this residual fraction is rich in dietary fiber and bioactive phenolic compounds, providing remarkable antioxidant capacity and high functional potential. Therefore, this study aimed to evaluate the proximate composition of Brazil nut skin, considering its viability as a sustainable ingredient for the production of functional teas. Moisture content was determined using the thermogravimetric method recommended by the Association of Official Analytical Chemists (AOAC, 2016), employing a IV3100 halogen moisture analyzer (Gehaka). Protein and dietary fiber contents were quantified following official protocols established by the same organization. The results indicated a moisture content of 5.75 ± 0.2%, suggesting physical-chemical stability conducive to product preservation during storage. Total fiber content reached 25.83%, a significant indicator of the functional potential of Brazil nut skin for use in infused beverages. Protein content was 4.63%, reinforcing the nutritional relevance of this fraction. Although specific phenolic compounds and antioxidant activity were not directly quantified in this study, the compositional data obtained are consistent with the functional potential reported in the literature for similar fractions. Taken together, the results demonstrate that Brazil nut skin presents compositional characteristics that support its viability as a sustainable and functionally applicable ingredient in tea production, contributing to the valorization of waste from the Amazonian production chain and to the development of functional foods.