Unlocking the potential of abiu (Pouteria caimito) for food processing, bioactive ingredient development, and sustainable valorization

Pouteria caimito (abiu) is an underutilized Amazonian fruit with emerging potential for food processing and sustainable valorization. This review critically synthesizes current evidence on its composition, physicochemical characteristics, phytochemical profile, bioactive properties, postharvest behavior, and opportunities for food and coproduct applications. Available studies indicate that abiu pulp is characterized by relatively high soluble solids content, mild acidity, a soft, mucilaginous texture, and the presence of phenolic compounds, flavonoid-related constituents, and carotenoids. Recent chromatographic and mass spectrometric investigations have expanded its phytochemical characterization by identifying individual metabolites, while chemical assays consistently demonstrate its antioxidant capacity. Preliminary cell-based studies have also reported anti-inflammatory and antiviral activities of isolated fruit-derived compounds, whereas peel extracts have shown antioxidant and enzyme-inhibitory activities. However, these findings should not be interpreted as evidence of physiological or therapeutic efficacy following fruit consumption. Despite its compositional potential, quantitative information on rheological behavior, water- and oil-holding capacities, gelation, emulsification, processing stability, and performance in real food matrices remains scarce. Rapid postharvest deterioration and browning further constrain commercialization. Future research should prioritize standardized compositional characterization, postharvest preservation, processing optimization, techno-functional validation, sensory evaluation, bioaccessibility and bioavailability studies, and industrial scale-up. Abiu, therefore, represents a promising but still undercharacterized tropical raw material whose pulp and processing coproducts may support future food innovation and circular valorization strategies.