Food uses, functional activities, and bioactive compounds of three Ecuadorian Vasconcellea fruits: Bibliometric analysis and review

Vasconcellea, the most abundant genus within the Caricaceae family, encompasses twenty-one out of the 35 species in the family, predominantly found in Peru, Ecuador, and Colombia, where they are utilized for both culinary and medicinal purposes. This study investigates the research trends, patents, and nutritional and functional potential of three native Ecuadorian species in the genus: Vasconcellea stipulata V.M. Badillo (toronche), Vasconcellea pubescens (V.M. Badillo) (chamburo), and their natural hybrid Vasconcellea x pentagona V.M. Badillo (babaco). Utilizing bibliometric analysis via a Scopus dataset of 117 documents and sixteen unique patents through Patentscope. Our findings reveal V. pubescens as the most studied species, followed by V. x pentagona and V. stipulata, with scientific production primarily originating from Chile, Brazil, Ecuador, and the United States. Patents focus on V. pubescens, particularly in cultivation and applications of protease and alcohol acyltransferase enzymes. Gastronomically, these species find common usage in jams, juices, and preserves and ritual beverages, with limited innovation. Food technology uses are mainly meat tenderization and beer clarification. Rich in nutrients, all three species offer health and dietary benefits, accompanied by diverse functional activities including anticancer, anti-inflammatory, antioxidant, antiparasitic, and antiseptic properties. Thirty-seven bioactive compounds, including organic acids, carotenoids, esters, alkaloids, phenolic compounds, amino acids, isothiocyanates, alcohols, tocopherols, and phytosterols, were reported across the species. This study underscores the global and local economic, industrial, and health-related significance of Vasconcellea species, while also indicating directions for further research and exploration to realize their full potential.