Abstract
Given the growing consumer demand for improved quality of life and health-promoting foods, replacing conventional fats in widely consumed products such as bread with oils derived from native Brazilian fruits represents a promising strategy. This study aimed to evaluate the bioactive and technological potential of buriti (Mauritia flexuosa) and acuri (Attalea phalerata) oils, extracted from palm fruits native to the Cerrado and Amazon biomes. Both oils proved to be rich sources of lipophilic bioactives, particularly carotenoids, tocopherols, and phenolic compounds, and exhibited excellent carotenoid bioaccessibility under in vitro digestion, with recovery rates of 74% for acuri oil and 54% for buriti oil. Notably, buriti oil showed a high β-carotene content (1476.5 µg/g). When incorporated into sandwich bread formulations, these oils enhanced antioxidant activity, improved texture, volume, and color, and maintained high sensory acceptance compared to bread made with soybean oil. Sensory evaluation scores averaged above 7 for all tested attributes. These findings underscore the industrial applicability of buriti and acuri oils as functional lipids aligned with sustainable development and nutritional innovation.