Antioxidants, Chemical Composition and Minerals in Freeze-Dried Camu-Camu (<i>Myrciaria dubia</i>(H.B.K.) Mc Vaugh) Pulp

Camu-camu (Myrciaria dubia (H.B.K.) Mc Vaugh) is a fruit native to the Amazon region and is considered the greatest natural source of vitamin C worldwide. It is also a promising source of many phenolic compounds, including flavonoids and anthocyanins. Given the growing rates of chronic non-communicable diseases such as dyslipidemia, obesity and diabetesworldwide, freeze-dried camu-camu can be used for its functional properties, which can reduce the incidence of these diseases. Hence, the objective of this study was to produce freeze-dried camu-camu pulp and present it as an alternative functional food because of its high production and use potential, adding value to this fruit in particular, not very demanded by the food industry. Freeze-dried camu-camu pulp is a pink, homogeneous powder with great antioxidant capacity, 52,000 μmol TE/g, six times greater than freeze-dried acai powder. It is also very rich in vitamin C (20.31 g/100g), potassium (796.99 mg/100g), carbohydrates (47.00 g/100g), dietary fiber (19.23 g/100 g), many amino acids, other vitamins, and anthocyanins (0.739 mg/g). The camu-camu freeze-drying process is an effective alternative way to preserve the fruit, preserving its macronutrient and vitamin C contents. Camu-camu is also an excellent source of other bioactive compounds, such as minerals and other phenolic compounds. In conclusion, camu-camu can be used to introduce bioactive compounds into food products and to delay or prevent many human diseases.

Soluble and Insoluble Fiber in Some Amazonian Fruits with Low Energy Density

Fruits are unarguably one of the main sources of dietary fiber, but are regional Amazonian fruits sources of dietary fiber? The objective of the present study was to assess the nutritional characteristics and fiber contents of fresh fruits with low energy density. The study fruits wereabiu, bacuri, carambola, ingá-cipó, mapati, and taperebá acquired from the National Institute for Amazonian Research (INPA) and collected along kilometers 08 and 60 of highway BR174, AM-Brasil. Ash, protein, lipid, carbohydrate, energy and fiber contents were determined three times. The six fruits have very small and significantly different protein contents (p < 0.05). Taperebá and mapati presented the highest (4.65 g) and lowest (0.84 g) fiber contents, respectively. Except for abiu (0.49 g), the low lipid contents of the study fruits confirmed their low energy density. The soluble fiber content of the fruits was generally low, being highest in taperebá (1.51 g). The insoluble fiber fraction prevailed in all six study fruits, with taperebá and mapati presenting the highest (3.14 g) and lowest (0.65 g) insoluble fiber contents, respectively. The dietary fiber contents show that the study fruits can contribute to the composition of diets with appropriate dietary fiber contents and low energy densities.

Camu-Camu (<i>Myrciaria dubia</i>HBK): Yogurt Processing, Formulation, and Sensory Assessment

The objective of this study is to formulate and assess technologies for producing yogurt with camu-camu pulp, which has market potential and can be included in school meals, providing the general population with a nutritious and functional product. Three formulations of yogurt with camu-camu pulp were prepared, F1 10%, F2 13%, and F3 15%, with the following ingredients: whole UHT (Ultra High Temperature) milk, camu-camu pulp, dairy culture, and sugar. The micro-biological characteristics of the final products were within the standards recommended by ANVISA. Regarding sensory assessment, formulation 1 achieved the highest acceptability. The chemical, physical, and microbiological parameters were within the limits established by the legislation, and the acceptability of the formulation containing 10% camu-camu pulp was satisfactory. This is a more quality food option for the Amazonian and Brazilian population.