From seeds to plant-based milk: nutritional and bioactive characterization of munguba (Pachira aquatica) and its derived beverage

Abstract

Plant-based milks are beverages obtained from aqueous extracts of plant raw materials, exhibiting varied sensory and nutritional properties. Although they can be produced from sources such as cereals, legumes, and oilseeds, expanding the diversity of raw materials is necessary to improve nutritional value, introduce new sources of bioactive compounds into the diet, and promote the use of underutilized species such as munguba. Pachira aquatica , commonly known as munguba, is a native Latin American tree classified as a neglected and underutilized species (NUS). The objective of this study was to develop a munguba seed-derived plant-based milk (MPBM) and to conduct a physicochemical, nutritional, and bioactive characterization of both the seeds and the derived beverage. The seed and MPBM were analysed for their fatty acid profile, bioactive compounds, and antioxidant activity. The production process of the MPBM proved effective in improving the lipid profile, shifting the ratio of saturated to unsaturated fatty acids from approximately 6:1 (seed) to 4:1 (MPBM). Bioactive compounds were γ-tocopherol (331.6 and 390.9 µg/g oil), lutein (2.3 µg/g seed dry weight and 0.17 µg/mL MPBM), phenolic acids (1188.1 µg/g seed DW and 43.9 µg/mL MPBM) and flavonoids (115.5 µg/g seed DW and 13.3 µg/mL MPBM). The seed and MPBM showed Oxygen Radical Absorbance Capacity values of 31.3 µmol/g TE/g DW and 2.2 µmol/mL, respectively. These findings highlight munguba seeds as a promising ingredient for developing bioactive-rich MPBM, contributing to dietary diversification and the valorization of NUS.