Abstract
The objective of this work was to formulate and to characterize chemically and physically different formulations of camu-camu jellies, with or without mixture of other fruits. Their sensory acceptance was evaluated by identifying the formulations with greater acceptability while maintaining their nutraceutical potential. The formulations were: camu-camu jelly, camu-camu jelly with jabuticaba, camu-camu jelly with guava, camu-camu jelly with acerola, camu-camu jelly with passion fruit and camu-camu jelly with papaya. Untrained tasters were used to assess consumer acceptability. In a second scale the purchase intention was evaluated. The following variables were also analyzed: pH, soluble solids, titratable acidity, ratio (SS/TA), ascorbic acid, total anthocyanins and flavonoids, phenolic compounds and antioxidant activity by the DPPH and FRAP methods. The results showed that camu-camu jelly without mixtures was not well accepted in the sensory test when compared to the others. The greatest preference was for mixed jams of camu-camu with guava and jabuticaba, in which they obtained greater acceptance and purchase intention. Jellies with higher levels of bioactive compounds and antioxitant activity obtained low acceptance and purchase intention, perhaps due to their high astringency.
Highlights
Among the species of native Amazon fruit with promising potential are the Myrtaceae family, which belongs to the camu-camu (Myrciaria dubia (Kunth) Mc Vaugh), due to its great scientific, biotechnological, economic, nutritional and functional potential (Grigio et al, 2021)
Camu-camu fruits contain other antioxidant compounds such as carotenoids, anthocyanins and other phenolic compounds provided by their ingestion (Bataglion et al, 2015; Fracassetti et al, 2013; Fujita et al, 2015; Neves et al, 2015) with high antioxidant activity
According to (Chirinos et al, 2010), the antioxidant capacity of camu-camu fruits is mainly due to vitamin C, followed by the activity of phenolic compounds such as catechins and their derivatives, anthocyanins, flavanols and flavanones
Summary
Among the species of native Amazon fruit with promising potential are the Myrtaceae family, which belongs to the camu-camu (Myrciaria dubia (Kunth) Mc Vaugh), due to its great scientific, biotechnological, economic, nutritional and functional potential (Grigio et al, 2021). The growing interest in camu-camu fruits is mainly due to their remarkable vitamin C content of up to 7,355 mg 100 g-1 of fresh pulp (Chagas et al, 2015). According to (Chirinos et al, 2010), the antioxidant capacity of camu-camu fruits is mainly due to vitamin C, followed by the activity of phenolic compounds such as catechins and their derivatives, anthocyanins, flavanols and flavanones. A viable alternative for the economic use of these fruits is industrialization as by-products (Azevêdo et al, 2014; Conceição et al, 2019; Fidelis et al, 2019; Grigio et al, 2019, 2021)
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