Valorization of Amazonian Fruit Biomass for Biosurfactant Production and Nutritional Applications

Processing economically and socio-culturally significant Amazonian fruits—andiroba (Carapa guianensis Aubl.), açai (Euterpe oleracea Mart.), and babassu (Attalea speciosa Mart. ex Spreng.)—generates substantial biomass waste, posing critical environmental and waste management challenges. This study explored the valorization of these abundant residual biomasses as sustainable feedstocks for biosurfactant production by bacterium Pseudomonas aeruginosa P23G-02, while simultaneously profiling their nutritional value and broader implications for a circular bioeconomy. Through liquid fermentation, biosurfactants were produced at an approximate yield of 6 mg/mL. The isolated biosurfactants exhibited favorable properties, including emulsification indices of around 60% and surface tension reduction to below 30 mN/m, with the andiroba-derived biosurfactant identified as a rhamnolipid type. Nutritional profiling of the residues revealed significant energy values, reaching up to 656 kcal/100 g, with açai and babassu residues being carbohydrate-rich (exceeding 80%), and andiroba residues exhibiting a high lipid profile (up to 57%). These distinct compositions critically influenced biosurfactant yield. These findings underscore the viability of Amazonian fruit biomass as valuable resources for developing eco-friendly bioproducts and innovative waste management solutions. While highlighting a promising pathway for circular bioeconomy development, future research should address biosafety and explore alternative microbial hosts for applications in sensitive sectors such as food and nutrition.