Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellowness. The minimal fat replacement did not abruptly affect the PCA’s instrumental texture and color, proximal composition, yield properties, and lipid oxidation. The overall liking was greater in the 25% fat reduction treatments, even greater than the control, in which positive sensory attributes for liking were highlighted for those treatments. A small segment of consumers (11% of total consumers) preferred the treatment with greater replacement of fat with pijuayo peel flour, which these consumers tended to characterize as seasoned. However, this treatment had the lowest liking. The MFA showed that the sensory characteristics tender and tasty were strongly correlated with overall liking and were highlighted in the samples of 25% fat reduction, suggesting that the pijuayo improves the tenderness and flavor of reduced-fat burgers. Other inclusion levels between 25% and 50% of fat replacement could be explored, and optimization studies are needed. In addition, the sensory characteristics and flavor-enhancing compounds of the fruit, as well as the nutritional aspects of the inclusion of pijuayo, should be studied, such as the fatty acid profile. These characteristics will be informative to explore pijuayo as a fat replacer at a pilot scale and industrial scale.

The Folin–Ciocalteu method remains the standard approach for quantifying total phenolics in plant extracts; however, matrix-specific optimization is essential for obtaining accurate results for chemically complex botanical materials. The Peruvian Amazon harbors extensive botanical biodiversity, including numerous medicinal species with uncharacterized phenolic profiles. This study developed and validated a Folin–Ciocalteu method specifically optimized for twelve ethnomedicinal plants representing eleven families from the Peruvian Amazon, following ICH Q2(R2) guidelines. Method optimization established optimal analytical conditions: 765 nm wavelength, 60 min reaction time, 14.05% sodium carbonate, and gallic acid as the reference standard. Comprehensive validation demonstrated excellent linearity (R² = 0.995–1.000), specificity confirmed through parallel standard addition curves (slope differences < 3%), precision with relative standard deviations below 2.63% for both repeatability and intermediate precision, and accuracy with recovery of 89.43 ± 2.76% meeting AOAC guidelines for complex matrices (80–120%). Robustness testing via response surface methodology confirmed method stability across variations in sodium carbonate concentration (7.50–14.05%), Folin–Ciocalteu reagent dilution (50–100%), and reaction time (30–90 min). Limits of detection and quantification were 4.43 and 13.44 μg/mL, respectively. Application to the twelve species revealed 10-fold variation in total phenolic content (24.6 ± 2.1 to 256.8 ± 4.3 mg gallic acid equivalents per gram dry extract), with Aspidosperma schultesii leaves exhibiting the highest concentration. This validated methodology provides a reliable analytical framework for the quality control and standardization of Amazonian medicinal plants, supporting bioprospecting efforts and therapeutic development.

When looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The Amazon, home to hundreds of edible fruit species, can be a viable alternative for new ingredients in processing muscle food products. These fruits have gained interest for their use as natural antioxidants, fat replacers, colorants, and extenders. Some of the fruits that have been tested include açai, guarana, annatto, cocoa bean shell, sacha inchi oil, and peach palm. Studies have shown that these fruits can be used as dehydrated products or as liquid or powder extracts in doses between 250 and 500 mg/kg as antioxidants. Fat replacers can be added directly as flour or used to prepare emulsion gels, reducing up to 50% of animal fat without any detrimental effects. However, oxidation problems of the gels suggest that further investigation is needed by incorporating adequate antioxidant levels. In low doses, Amazon fruit byproducts such as colorants and extenders have been shown to have positive technological and sensory effects on muscle food products. While evidence suggests that these fruits have beneficial health effects, their in vitro and in vivo nutritional effects should be evaluated in muscle food products containing these fruits. This evaluation needs to be intended to identify safe doses, delay the formation of key oxidation compounds that directly affect health, and investigate other factors related to health.