Native Fruits from Tropical Biodiversity and Their Potential for Food Innovation

Dear Colleagues,

Tropical regions harbor an extraordinary diversity of fruit species that remain largely underexplored despite their remarkable nutritional composition and richness in bioactive compounds. Families such as Arecaceae, Myrtaceae, Musaceae, Fabaceae, Solanaceae, Passifloraceae, Annonaceae, Anacardiaceae, Araceae, Caricaceae, Bromeliaceae, and Euphorbiaceae encompass a vast number of native tropical fruits that represent a largely untapped reservoir of phytochemicals, specialty lipids, and functional food ingredients. Despite growing global interest in sustainable food systems and biodiversity-based bioeconomies, most of these species remain insufficiently characterized and underutilized compared to commercially dominant tropical fruits.

This Special Issue welcomes contributions covering a broad range of subjects, including (but not limited to): proximate composition and micronutrient profiling of native tropical fruits; phenolic compounds, carotenoids, and other bioactive molecules; specialty oils and lipid fractions from pulp and kernels; antioxidant, anti-inflammatory, and other biological activities; green and advanced extraction technologies; encapsulation and stabilization of bioactive-rich fractions; valorization of processing co-products (seeds, peels, and press cakes); food product development and sensory evaluation; and sustainability and socioeconomic dimensions of tropical fruit production chains.

We particularly welcome studies on underexplored, underutilized or neglected species, comparative analyses across biomes or regions, and research integrating traditional knowledge with contemporary food science. Research should demonstrate scientific rigor and highlight the potential for practical application across the food industry, academia, and policy. Contributions from Latin America, Southeast Asia, Africa, and other tropical regions are strongly encouraged. Together, these studies will build the scientific foundation needed to transform tropical fruit biodiversity into innovative, nutritious, and sustainable food solutions aligned with global bioeconomy and food security agendas.

Dr. Gerson Lopes Teixeira
Guest Editor

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