Proteins from Bocaiúva Almonds (Acrocomia aculeata): Bioactive Potential for Functional Foods and Biotechnology

Bocaiúva almonds (Acrocomia aculeata), a native palm species of the Brazilian Cerrado, are traditionally recognized for their high lipid content, while their protein potential remains underexplored. This study investigated the functional and antioxidant properties of bocaiúva almond protein extract (EPAB) and its enzymatic hydrolysates for innovative food industry applications. Protein extraction was performed using an aqueous solution (1:10 w/v), followed by lyophilization. Protein content was quantified by Bradford (40%) and Kjeldahl (19%) methods. Hydrolysates were obtained using Neutrase® and Flavourzyme® enzymes (7% v/v) with hydrolysis times of 75 and 300 minutes, respectively. Results showed no antitryptic activity in the samples, indicating safety for food product applications. The evaluation of antioxidant capacity by the DPPH revealed significant values for EPAB (IC₅₀ 9.88 ± 0.05) and Flavourzyme® hydrolysate (IC₅₀ 5.45 ± 0.01), with the Flavourzyme® hydrolysate demonstrating particularly promising activity. We conclude that bocaiúva proteins represent valuable raw material for developing functional foods and bioactive ingredients. The absence of trypsin interference and maintained antioxidant properties post-hydrolysis underscore their technological potential. These findings create new opportunities for valorizing this Brazilian natural resource, aligning with current demands for sustainable and nutritious food ingredients.