Incorporation of Native Fruits from Brazilian Biomes into Chocolate: A Literature Review

Elisangela Santos Reis de Oliveira; Elisangela Carvalho Nunes; Edson Pablo da Silva

doi:10.5935/jetia.v12i58.3307

Authors

Elisangela Santos Reis de Oliveira PPGCTA- Universidade Federal do Tocantins, 77001-090, Palmas - Tocantins, Brasil http://orcid.org/0009-0008-1570-9924 (unauthenticated)
Elisangela Carvalho Nunes Universidade Federal de Lavras, 37200-900, Lavras- Minas Gerais, Brasil https://orcid.org/0000-0002-1124-8066 (unauthenticated)
Edson Pablo da Silva INPA – Instituto de Pesquisa na Amazônia, 69080-971, Manaus-Amazonas, Brasil; CBA- Centro de Bionegócios da Amazônia, 69075-351, Manaus-Amazonas, Brasil ; PPGBIOTEC- Universidade Federal do Amazonas, 69077-000, Manaus- Amazonas, Brasil; PPGCTA- Universidade Federal do Tocantins, 77001-090, Palmas - Tocantins, Brasil https://orcid.org/0000-0003-4921-0677 (unauthenticated)

DOI:

https://doi.org/10.5935/jetia.v12i58.3307

Abstract

Chocolate, a food product widely appreciated for its flavor and versatility, has been undergoing innovation. The incorporation of native fruits from Brazilian biomes into its formulation has become a promising alternative to combine sensory pleasure with nutritional benefits. Thus, this study aimed to review recent scientific literature on the use of these fruits in chocolate production, focusing on their nutritional, functional, and technological impacts. The research was conducted through a systematic review following the PRISMA 2020 protocol, including articles published between 2020 and 2025 in the ScienceDirect database that presented information on fruit-based formulations and nutritional composition data. Fruits such as cupuaçu, palm, elderberry, and sacha inchi demonstrated potential to enrich chocolates due to their bioactive and nutritional compositions, in addition to contributing to sustainable practices through the use of agricultural by-products. The analysis revealed significant gains without interfering with sensory acceptability, as well as opportunities for regional innovation and valorization of Brazilian biodiversity. Therefore, it was evident that the integration of native fruits into chocolate strengthens the development of healthier and more natural foods and stimulates the circular economy and biodiversity.