The Valorization of Lignocellulosic Residues from the Brazilian Amazon and Cerrado Biomes as Sources of Functional Ingredients for Plant-Based Foods: Technological and Functional Potential

Abstract Brazil harbors the world’s greatest biodiversity and generates substantial volumes of lignocellulosic residues from the Amazon and Cerrado fruit chains, which remain vastly underused despite their rich cellulose, hemicellulose, lignin, dietary fiber, and bioactive polysaccharides contents. This review discusses the valorization ofresidues from native species, such as açai, babassu, buriti, Brazil nut, cupuassu, and tucumã, as sources of functional ingredients for plant-based foods. First, we present an overview of residue generation and lignocellulosic composition, highlighting the fractions suitable for the extraction of pectins, xylan-derived xylo-oligosaccharides (XOS), dietary fibers, starch, and bioactive compounds. Wesummarize the conventional and emerging pretreatment and extraction strategies, including mechanical, chemical, enzymatic, and green approaches (e.g., ultrasound-assisted extraction, pressurized liquid extraction, microwave-assisted extraction, and deep eutectic solvents), which enable the recovery and structural modification of these compounds. Particular emphasis is placed on the technological and functional roles of pectin as a plant-based alternative to gelatin, XOS as low-calorie prebiotic sweeteners, and fiber-rich fractions as texturizing, thickening, and emulsifying agents in plant-based beverages, meat analos, and snacks, as well as starch as a texture-modifying agent and phenolic compounds as sources of antioxidant activity. Finally, we discuss challenges and future perspectives related to process standardization, scale-up, techno-economic feasibility, food safety, and regulatory frameworks, situating the valorization of Amazon and Cerrado residues within circular bioeconomy strategies and the United Nations Sustainable Development Goals. Overall, this review argues that these regional lignocellulosic resources represent strategic opportunities for developing clean-label, nutritionally enhanced plant-based foods that promote environmental sustainability and inclusive local development. Graphic Abstract Valorization of agro-industrial residues from the Amazon and Cerrado fruits for the production of bioproducts, promoting sustainability, and a circular economy.