The Amazon region’s rich biodiversity supports a bioindustry model that utilizes various biological assets from different plant species, and where it will add value to existing production chains, starting to supply bio industrialized products and not just primary products. Guarana (Paullinia cupana) is rich in bioactive compounds that interest the food and pharmaceutical industries. Thus, the main objective of this review is to present ways to add value to the guarana production chain by developing bioproducts using the residues generated in its processing. During processing, various residues are generated, as follows: peel (corresponding to 30% of the total mass of the fruit), and pulp (aryl), shell, and spent seeds, which have potential for application according to their characteristics. These residues were used to obtain bioactive compounds (catechins, theobromine, and caffeine) through different types of extraction (conventional, enzymatic, and pressurized liquid), and, subsequently, encapsulation. They were also applied in biodegradable and active packaging. Due to the high hemicellulose concentration, residual guarana seeds’ characteristics could potentially produce xylooligosaccharides (XOS). Therefore, the concept of biorefinery applied within the guarana production chain provides products that can be studied in the future to determine which processes are viable for expanding and valuing the productive chain of this fruit, in addition to strengthening sustainable development in the Amazon.

This study investigates the impact of moisture and wheat bran supplementation on the biological efficiency (BE) and nutritional profile of Pleurotus ostreatus (Jacq.) P. Kumm cultivated on peels of Astrocaryum aculeatum G. Mey. Utilizing a factorial design, variations in substrate composition were systematically analyzed to determine optimal conditions for mushroom yield. The methodology encompassed strain acquisition, spawn and substrate preparation, fruiting induction, biological efficiency calculation, and chemical composition analysis of both substrate and mushrooms. Results highlighted a significant variance in BE across different levels of moisture and bran supplementation, with the highest BE (45.6%) observed at 50% moisture and 5% bran supplementation. Statistical analysis revealed that both factors, individually and interactively, significantly influence BE. The chemical analysis of mushrooms showcased a nutritious profile, emphasizing the potential of this cultivation approach for producing high-value food sources. The findings contribute to the understanding of substrate optimization for mushroom cultivation, and provides information on sustainable agricultural practices and food security.