Acceptability of bonbons made with camu-camu (Myrciaria dubia L)

Autores/as

  • Maria Luiza Grigio Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Edvan Alves Chagas Brazilian Agricultural Research Corporation (EMBRAPA Roraima) Research Scientist. Boa Vista. RR. Brazil
  • Maria Fernanda Berlingieri Durigan Brazilian Agricultural Research Corporation (EMBRAPA Roraima) Research Scientist. Boa Vista. RR. Brazil
  • Pollyana Cardoso Chagas Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Elias Ariel Moura Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Gabriella Ferreira Carvalho Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Jayne Julia Zanchetta Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Caroline Marques Silva Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Victor Braz Cabral Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Érica Catrine Queiroz Costa Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Railin Rodrigues Oliveira Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil

DOI:

https://doi.org/10.48162/rev.39.161

Palabras clave:

subproductos, propiedades funcionales, salud humana, potencial industrial

Resumen

The aim of this study was to formulate and evaluate different formulations of camu-camu bonbons, verifying which formulations obtained greater acceptability and maintenance of their nutraceutical potential. The bonbons were made of 2 chocolate-based toppings (white chocolate and milk chocolate), with three types of camu-camu-based fillings (candy, candy + jelly and candy + syrup). A sensory analysis was performed using a questionnaire and a hedonic scale ranging from 9 to 1 to evaluate appearance, colour, taste and texture. The hedonic scale used to assess purchase intentions ranged from 5 to 1. The physicochemical characteristics and bioactive compounds of the bonbons were evaluated. Bonbons had excellent acceptability rates, where consumers would definitely buy bonbons: white chocolate stuffed with camu-camu candy+camu-camu syrup (F3) and milk chocolate stuffed with camu-camu candy (F4). Consumers would ‘probably buy’ white chocolate stuffed with camu-camu candy (F1) based on its texture and high levels of vitamin C (VitC), antioxidant activity (FRAP) and (DPPH), phenolic compounds (Phen), and flavonoids (Flavon). Milk chocolate stuffed with camu-camu candy (F4), white chocolate stuffed with camu-camu candy+camu-camu syrup (F3), and white chocolate stuffed with camu-camu candy (F1) have excellent purchase percentages and levels of VitC, FRAP and DPPH, Phen, and Flavon, and especially titratable low acidity; these formulations are highlighted among consumers.

Highlights:

  • Camu-camu bonbons have bioactive compounds and high nutraceutical potential.
  • Different bonbon formulations affect the profile of bioactive compounds in bonbons.
  • The different parts of the camu-camu fruit used in the bonbon’s formulation influence the nutraceutical potential of the products.

 

Descargas

Los datos de descargas todavía no están disponibles.

Citas

AOAC. 2012. Official methods of analysis of AOAC International (A. international (ed.); 19th ed.). AOAC International. http://www.eoma.aoac.org/

Bataglion, G. A.; Silva, F. M. A.; Eberlin, M. N.; Koolen, H. H. F. 2015. Determination of the phenolic composition from Brazilian tropical fruits by UHPLC-MS/MS. Food Chemistry. 180: 280-287. https://doi.org/10.1016/j.foodchem.2015.02.059

Brand-Williams, W.; Cuvelier, M. E.; Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology. 28(1): 25-30. https://doi. org/10.1016/S0023-6438(95)80008-5

Chagas, E. A.; Lozano, R. M. B.; Chagas, P. C.; Bacelar-Lima, C. G.; Garcia, M. I. R.; Oliveira, J. V.; Souza, O. M.; Morais, B. S.; Araújo, M. C. R. 2015. Intraspecific variability of camu-camu fruit in native populations of northern Amazonia. Crop Breeding and Applied Biotechnology. 15(4): 265-271. https://doi.org/10.1590/1984-70332015v15n4a44

Chirinos, R.; Galarza, J.; Betalleluz-Pallardel, I.; Pedreschi, R.; Campos, D. 2010. Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages. Food Chemistry. 120(4): 1019-1024. https:// doi.org/10.1016/j.foodchem.2009.11.041

Conceição, N.; Albuquerque, B. R.; Pereira, C.; Corrêa, R. C. G.; Lopes, C. B.; Calhelha, R. C.; Alves, M. J.; Barros, L. C. F. R.; Ferreira, I. 2019. By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as promising sources of bioactive high added-value food ingredients: Functionalization of yogurts. Molecules. 25(1): 70. https://doi.org/10.3390/ molecules25010070

Costa, J. N.; Brito, S. A.; Leal, A. R.; Rodrigues, D. C.; Nascimento, L. G. L.; Figueiredo, R. W.; Mata, P.; Sousa, P. H. M. 2020. Sensory characteristics of structured guava (Psidium guajava): Comparison of optimized descriptive profile, cata and sensory acceptance methods. Food Science and Technology. 40: 496-502. https://doi.org/10.1590/fst.25819

Cruz, L. M.; Guimarães, R. C. A. 2020. Controle de qualidade de bombom funcional acrescido de biomassa de banana-verde e geleia de pitanga. Multitemas. 25(60): 163-180. https://doi. org/10.20435/multi.v0i_.1808

Delgado-Nieblas, C. I.; Zazueta-Morales, J. J.; Aguilar-Palazuelos, E.; Jacobo-Valenzuela, N.; Aguirre-Tostado, F. S.; Carrillo-López, A.; Ruiz-Armenta, X. A.; Telis-Romero, J. 2018. Physical, microstructural and sensory characteristics of extruded and microwave-expanded snacks added with dehydrated squash. Revista Mexicana de Ingeniera Química. 17(3): 805-821. https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n3/Delgado

Dessimoni-Pinto, N. A. V.; Moreira, W. A.; Cardoso, L. M.; Pantoja, L. A. 2011. Aproveitamento tecnológico da casca de jabuticaba para elaboração de geléia. Ciencia e Tecnologia de Alimentos. 31(4): 864-869. https://doi.org/10.1590/S0101-20612011000400006

Dutcosky, S. D. 1996. Análise sensorial de alimentos. (Dutcosky, S. D. 2019. Análise sensorial de alimentos. Curitiba: PUCPRESS. 5ª ed. 540 p.).

Falcão, A. P.; Chaves, E. S.; Kuskoski, E. M.; Fett, R.; Falcão, L. D.; Bordignon-Luiz, M. T. 2007. Índice de polifenóis, antocianinas totais e atividade antioxidante de um sistema modelo de geléia de uvas. Ciencia e Tecnologia de Alimentos. 27(3): 637-642. https://doi.org/10.1590/ S0101-20612007000300032

Fidelis, M.; Moura, C.; Kabbas, T.; Pap, N.; Mattila, P.; Mäkinen, S.; Putnik, P.; Kovačević, D. B.; Tian, Y.; Yang, B.; Granato, D. 2019. Fruit seeds as sources of bioactive compounds: Sustainable production of high value-added ingredients from by-products within circular economy. Molecules. 24(21): 38-54. https://doi.org/10.3390/molecules24213854

Grigio, M. L.; Chagas, E. A.; Durigan, M. F. B.; Sousa, A. A.; Mota Filho, A. B.; Chagas, P. C. 2016. Determination of harvest time and quality of native camu-camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) during storage. Fruits. 71(6): 373-378. https://doi.org/10.1051/ fruits/2016029

Grigio, M. L.; Durigan, M. F. B.; Chagas, E. A. 2019. Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry. Food Science and Technology. 39(suppl 1): 93-97. https://doi.org/10.1590/fst.38417

Grigio, M. L.; Moura, E. A.; Carvalho, G. F.; Zanchetta, J. J.; Chagas, P. C.; Chagas, E. A.; Durigan, M. F. B. 2021a. Nutraceutical potential, qualitative and acceptability of different camu‐camu popsicle. Journal of Food Processing and Preservation, 45(3). https://doi.org/10.1111/jfpp.15305

Grigio, M. L.; Moura, E. A.; Carvalho, G. F.; Zanchetta, J. J.; Chagas, P. C.; Chagas, E. A.; Duringan, M. F. B. 2021b. Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. Food Science and Technology. 41. https://doi.org/10.1590/fst.03421

Grigio, M. L.; Moura, E. A.; Chagas, E. A.; Durigan, M. F. B.; Chagas, P. C.; Carvalho, G. F.; Zanchetta, J. J. 2021c. Bioactive compounds in and antioxidant activity of camu-camu fruits harvested at different maturation stages during postharvest storage. Acta Scientiarum. Agronomy. 43(1): e50997. https://doi.org/10.4025/actasciagron.v43i1.50997

Guterres, A. S.; Araújo, S. H. A. 2019. Análise microbiológica e aceitabilidade de brigadeiro de biomassa de banana verde com recheio de cupuaçu. Nutrição Brasil. 18(2): 68-72. https:// doi.org/10.33233/NB.V18I2.2322

Lees, D. H.; Francis, F. J. 1972. Standardization of pigment analyses in cranberries. Hortscience.

Medeiros, M. J. M.; Silva, J. F.; Faustino, M. V. S.; Santos, M. F. G.; Rocha, L. C. S.; Carneiro, L. C. 2012. Aceitação sensorial e qualidade microbiológica de trufas de caju obtidas artesanalmente. Holos. 2(0): 77-86. https://doi.org/10.15628/HOLOS.2012.650

Nascimento, R. Q.; Tavares, P. P. L. G.; Meireles, S.; Anjos, E. A.; Andrade, R. B.; Machado, B. A. S.; Souza, A. L. C.; Mamede, M. E. O. 2020. Study on the sensory acceptance and check all that apply of mixed juices in distinct brazilian regions. Food Science and Technology. 40: 708-717. https://doi.org/10.1590/fst.37619

Peuckert, Y.; Viera, V.; Hecktheuer, L.; Marques, C.; Rosa, C. 2010. Caracterização e aceitabilidade de barras de cereais adicionadas de proteína texturizada de soja e camu-camu (Myrciaria dúbia). Alimentos e Nutrição. 21(1): 147-152.

Pinto, P. M.; Jacomino, A. P.; Silva, S. R.; Andrade, C. A. W. 2013. Ponto de colheita e maturação de frutos de camu-camu colhidos em diferentes estádios. Pesquisa Agropecuária Brasileira. 48(6): 605-612. https://doi.org/10.1590/S0100-204X2013000600005

R Core Team. 2020. R: A Language and Environment for Statistical Computing. https://www.r-project.org/

Ranganna, S. 1986. Handbook of analysis and quality control for fruit and vegetable products (2nd ed.). Tata McGraw-Hill.

Richter, M.; Lannes, S. C. D. S. 2007. Bombom para dietas especiais: Avaliação química e sensorial. Ciencia e Tecnologia de Alimentos. 27(1): 193-200. https://doi.org/10.1590/s0101- 20612007000100034

Rodrigues Gomes, F.; Morais Silveira, K.; Marques Rodrigues, C. D.; Alves Ferreira, B.; Lopes Barros, Â.; Hurtado Salazar, A.; Pereira da Silva, D. F.; Nunes da Silveira Neto, A. 2023. Correlations between physical and chemical characteristics of Cortibel guava (Psidium guajava L.) fruits grown in the Brazilian Cerrado. Revista de la Facultad de Ciencias Agrarias. Universidad Nacional de Cuyo. Mendoza. Argentina. 55(1): 10-16. DOI: https://doi.org/10.48162/rev.39.091

Rufino, M. S. M.; Alves, R. E.; Sousa Brito, E.; Morais, S. M.; Goes Sampaio, C.; Pérez-Jiménez, J.; Saura-Calixto, F. 2006. Metodologia científica: determinação da atividade antioxidante total em frutas pelo método de redução do ferro (FRAP). Comunicado Técnico, Embrapa Agroindústria Tropical, 4. https://ainfo.cnptia.embrapa.br/digital/bitstream/ CNPAT-2010/11964/1/cot-125.pdf

Silva, P. R. A.; Damy-Benedetti, P. C. 2018. Desenvolvimento e aceitação de bolinho integral de aveia com recheio de brigadeiro de Açaí. Revista Científica. 1(1). http://revistas.unilago.edu.br/ index.php/revista-cientifica/article/view/96

Singleton, V. L.; Orthofer, R.; Lamuela-Raventós, R. M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology. 299: 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1

Sousa, C. L.; Lourenço, L. F. H.; Francês, J. M. O.; Soares, Y. P. P.; Araújo, E. A. F.; Pena, R. S. 2010. Avaliação microbiológica, físico-química e das condições de fabricação de bombom de chocolate com recheio de frutas. Alimentos e Nutrição Araraquara. 21(2): 305-310.

Sousa, G. G.; Viana, T. V. A.; Pereira, E. D.; Albuquerque, A. H. P.; Marinho, A. B.; Azevedo, B. M. 2014. Fertirrigação potássica na cultura do morango no litoral Cearense. Bragantia. 73(1): 39-44. https://doi.org/10.1590/brag.2014.006

Zhishen, J.; Mengcheng, T.; Jianming, W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry. 64(4): 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2

Descargas

Publicado

23-06-2025

Cómo citar

Grigio, M. L., Chagas, E. A., Berlingieri Durigan, M. F., Cardoso Chagas, P., Moura, E. A., Ferreira Carvalho, G., Zanchetta, J. J., Marques Silva, C., Cabral , V. B., Queiroz Costa, Érica C., & Rodrigues Oliveira, R. (2025). Acceptability of bonbons made with camu-camu (Myrciaria dubia L). evista e a acultad e iencias grarias NCuyo, 57(1), 174–186. https://doi.org/10.48162/rev.39.161

Número

Vol. 57 Núm. 1 (2025): Enero-Junio

Sección

Tecnologías agroindustriales

Licencia

Derechos de autor 2018 Revista de la Facultad de Ciencias Agrarias UNCuyo

Creative Commons License

Esta obra está bajo una licencia internacional Creative Commons Reconocimiento-NoComercial-CompartirIgual 3.0.

Aquellos autores/as que tengan publicaciones con esta revista, aceptan las Políticas Editoriales.

 

Artículos más leídos del mismo autor/a