Nutraceutical potential, qualitative and acceptability of different camu‐camu popsicle

Abstract

The objective of this work was to formulate and characterize chemically and physiochemically the different formulations of camu-camu popsicles that provide better dietary characteristics, nutritional potential, and bioactive compounds. The experiment was completely randomized, in a 3 × 2 factorial scheme, with three replications. The factors were: without milk, with milk, and with milk + chocolate coating, without peel and with lyophilized camu-camu peel. Popsicle formulations containing milk in their composition showed higher percentages of acceptance by consumers, purchasing intentions, and contributed to improving organoleptic characteristics. The addition of lyophilized camu-camu peel to the formulations increased the contents of biocompounds and functional potential of the formulations, provide intake of excellent levels of compounds beneficial to human health. Novelty impact statement The industrial processing of camu-camu can generate a large number of products, as both the pulp and the peel of the fruit are rich in antioxidants and natural bioactive compounds, still under-explored. The development of products based on camu-camu is a crucial step for use in a wide range of industrial applications, both in the food sectors, as cosmetics and pharmaceuticals, in addition to being able to be used as a natural pigment and source of antioxidants and functional compounds. The production of popsicles from the processing of camu-camu adds new value to the culture and has a practical applicability for inserting a product with a high nutraceutical potential in human food, disclosing the potential of the camu-camu fruit, providing greater economic performance, and improving the quality of the food consumed by the population.