Antioxidant properties, technological and physicochemical characteristics of milk ice cream with addition of camu-camu pulp

Jéssika M Curti,Jéssica B Ressutte,Leonel V Constantino,Marly S Katsuda,Wilma A Spinosa,Luciana Furlaneto-Maia

doi:10.33448/rsd-v10i16.23538

Abstract

Camu-camu is an exotic fruit, known for having high concentrations of vitamin C and bioactive compounds. In order to diversify the consumption of this fruit, this study developed milk ice cream formulations and evaluated the effect of the addition of different concentrations of camu-camu pulp (20 to 26%), sugar (12 to 14%) and defatted dry extract (DDE) (12 to 16%) through a mixture design. Ice creams were evaluated by analyses of overrun, density, melting time, ratio, and cost. Three formulations were defined based on maximum melting time and ratio and minimum cost. The ice creams formulations defined by the experimental design consisted of the following proportions of pulp, sugar and DDE (%): 26:12:12, 20:14:16 and 24:14:12. These formulations were evaluated in relation to their physicochemical and technological characteristics, antioxidant and reducing capacity and sensory acceptance. The results showed that all formulations had high concentrations of antioxidant compounds and vitamin C and the formulation with the addition of camu-camu pulp lower than 24% had greater sensory acceptance. Therefore, it is concluded that the addition of camu-camu pulp in milk ice cream is interesting from a nutritional point of view, as it can increase the content of nutrients and minerals in the final blend.

Highlights

Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) is an exotic fruit found mainly on the banks of rivers and lakes in the Amazon rainforest
The growing interest of the scientific community in camu-camu is justified by its high concentrations of ascorbic acid and other antioxidant compounds such as anthocyanins, carotenoids, and phenolic compounds
The results presented for the analyses of overrun, density, melting time and ratio (Table 3), suggests that these analyses do not depend on an isolated factor, but depend on the balance of the proportions of the ingredients used

Summary

Introduction

Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) is an exotic fruit found mainly on the banks of rivers and lakes in the Amazon rainforest. The growing interest of the scientific community in camu-camu is justified by its high concentrations of ascorbic acid (vitamin C) and other antioxidant compounds such as anthocyanins, carotenoids, and phenolic compounds. Camu-camu fruits have considerable amounts of minerals such as potassium, calcium and zinc and various types of amino acids such as valine, leucine, and serine (Aguiar & Souza, 2018; Cunha-Santos et al, 2019; Fujita et al, 2017). Despite the nutritional value of camu-camu, this fruit has high perishability and acidity, factors that make its consumption in natura limited. The camu-camu fruits are commonly processed in the form of frozen pulp, which facilitates their commercialization to distant locations, in addition to increasing the income of producers and diversifying their use as an ingredient in the production of other food products (Conceição et al, 2020; Fidelis et al, 2020)

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