Pulpa de camu camu (Myrciaria dubia (H.B.K.) Mc Vaugh) en tres estados de madurez: efecto de la concentración al vacío, congelamiento y del tratamiento con ultrasonido en sus propiedades funcionales

Abstract

The camu-camu (Myrciaria dubia (H.B.K.) Mc Vaugh) whose fruit is widely cultivated in the Peruvian Amazon region. The objective of this work was to study the fruit pulp in three stages of maturity, submitted to ultrasound, vacuum concentration, vacuum packing, freezing at -20ºC, and to study the effects on its bioactive components, molds and yeasts. Camu camu pulp, which presented the highest content of bioactive components (ripe state) was subjected to ultrasonic treatment at 40 KHz with time 0, 1, 3, 5, 7 and 10 minutes. The values were ascorbic acid (2151 ± 16 mg x 100 g-1), total polyphenols (739 ± 24 mg x 100 g-1) and antioxidant capacity as ABTS (IC50 = 2.94 ± 0.11 μg x mL-1) and DPPH (IC50 = 7.43 ± 0.12 μg x mL-1). The method of concentration under vacuum and frozen at -20°C for 90 days increased the level of ascorbic acid by 207.17 % due to its 50% concentration, reaching a total loss of polyphenols in the third month of storage of only 6.6 % of its initial zero time content. When we treated the fresh pulp with ultrasound, the 5-minute ultrasound was chosen for storage for 120 days at -20ºC and an increase in antioxidant capacity of 20.5% for total polyphenols, 2% for ABTS and 23% for DPPH was observed with respect to the untreated pulp. We conclude that the treatment with ultrasound, vacuum concentration and freezing, increases conservation time, little loss of antioxidant capacity increases its reduction capacity.

Amazonic fruit flour Camu - camu (Myrciaria dubia) in diets for Nile tilapia

“…Camu-camu (Myrciaria dubia) is an Amazonian fruit much appreciated in the northern region of Brazil, being a partial component of the natural diet of aquatic organisms in these areas, especially certain species of fish (Vilachica, 1996;, Gressler et al, 2006) and even used as food for fish in extensive systems, it has high levels of vitamin C, ranging from 800 to 6,100 mg / 100 g of pulp (Yuytama, 2011;Sánchez et al, 2020), contains carotenoids, flavonoids, anthocyanins and antioxidant properties (Chirinos et al, 2010, Yuyama, 2011a, Neves et al, 2017Sánchez et al, 2020), responsible for prolonging the life of erythrocytes and play an essential role in cellular respiration (Nayak et al, 2007), improving the absorption of nutrients from the diet and preventing the action of free radicals on lipids and protein amino acids (Aride et al, 2010). Studies describe contradictory results regarding the addition of fruits, seeds and extracts of Amazonian plants in diets for native fish.…”