Keywords
Raw materials
vitamins
Food security
Amazonian materia prima
vitaminas
seguridad alimentaria
Amazonia
vitamins
Food security
Amazonian materia prima
vitaminas
seguridad alimentaria
Amazonia
How to Cite
Londoño Hernández, L. ., Montalvo Rodriguez , C., Arroyave Sierra, O. J., & Garcia Gonzalez, E. (2022). Potential use of Camu-Camu (Myrciaria dubia) in Functional Food Development . Revista Colombiana De Investigaciones Agroindustriales, 9(2), 26–41. https://doi.org/10.23850/24220582.4863
Abstract
The rapid increase in obesity, hypertension, and other chronic non-communicable diseases, due to the consumption of ultra-processed foods such as fats and sugars and the situation of food insecurity in many Latin American countries, has promoted the development of minimally processed, safe, and healthy foods from non-traditional sources, such as Amazonian fruits, which in addition to nourishing, have a beneficial effect on health. The objective of this review was to analyze the main biological compounds of interest, to evaluate the current opportunities of Camu-camu in the development of functional foods. It was determined to consider the annual scientific production. Among the Amazonian fruits studied in recent years, Camu-camu stands out, a small Amazonian fruit characterized by its high nutritional value, especially for its vitamin C content, polyphenol carotenoids (flavonoids, tannins, anthocyanins, etc.), and other compounds recognized as antioxidants, whose consumption is associated with the reduction of cellular aging and oxidative stress. Because it has a relatively short shelf life, various products have been developed to guarantee the fruit's preservation for a longer period, in addition to ensuring its nutritional and functional properties. It is used to obtain juices, yogurts, ice creams, jams, and soft drinks, among other products. However, one of the greatest current potentials is the use as an ingredient and/or raw material in the production of conventional foods, giving them the characteristics of “functional foods”, to generate a health benefit beyond supplying nutritional needs.
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