Pouteria caimito (abiu) as an emerging functional ingredient: composition, techno-functional properties, and opportunities for food processing and sustainable valorization

Abstract Pouteria caimito (abiu) is an underutilized Amazonian fruit with increasing potential as a natural ingredient for food processing applications. Beyond its traditional consumption, the fruit offers favorable techno-functional properties, including high soluble solids, natural sugars, a pectin-rich mucilaginous pulp, and a diverse phytochemical profile, which may support its use as a natural sweetener, thickener, antioxidant source, and clean-label additive. This review critically synthesizes current knowledge on the compositional profile, physicochemical behavior, bioactive compounds, and biological properties of abiu, with emphasis on attributes relevant to food technology and industrial feasibility. Reported properties such as moderate acidity, gel-forming capacity, and antioxidant activity indicate suitability for beverages, dairy analogs, fruit-based spreads, and functional formulations. At the same time, peels and seeds represent promising sources of dietary fiber and value-added coproducts. However, existing evidence remains fragmented, with limited studies addressing postharvest stability, processing performance, standardization, and scalability. Key research gaps include controlled cultivation practices, shelf-life optimization, validation of functional claims in real food matrices, and a better understanding of the bioaccessibility and gastrointestinal stability of bioactive compounds during digestion. Overall, abiu emerges as a promising sustainable raw material whose valorization may contribute to diversified, health-oriented, and circular food systems.