Abstract

Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) is a fruit native to the Amazon region and is considered the largest natural source of vitamin C in the world. It is also a promising source of many phenolic compounds, including flavonoids and anthocyanins. Given the increasing rates of chronic non-communicable diseases such as dyslipidemia, obesity, and diabetes worldwide, freeze-dried Camu-Camu can be used for its functional properties, which can reduce the incidence of these diseases. Thus, the aim of this study was to produce freeze-dried Camu-Camu pulp and present it as an alternative functional food due to its high production and use potential, adding value to this particular fruit, which is little sought after by the food industry. Freeze-dried Camu-Camu pulp is a homogeneous pink powder with great antioxidant capacity, 52,000μmol TE/g, six times greater than freeze-dried açaí powder. It is also very rich in vitamin C (20.31g/100g), potassium (796.99mg/100g), carbohydrates (47.00g/100g), dietary fiber (19.23g/100g), lots of amino acids, other vitamins, and anthocyanins (0.739mg/g). The Camu-Camu freeze-drying process is an alternative way of preserving 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.