Produção e avaliação da qualidade do suco clarificado de camu-camu, originário da margem do Rio Putumayo (fronteira Brasil – Colômbia)

Abstract

The development of this research of the camu-camu (Myrciaria dubia Vaugh) coming from Rio Putumayo, border between Colombia and Brazil, is a contribution so much for the scientific community as for the local communities in the use of the fruit and generation of value joined in the Amazonian Region. The camu-camu presents chemical composition, the representatives of technological interest in the elaboration of products of the provision industry as the vitamin C and the anthocyanins with a lot of antioxidant activity. Although these advantages, the characteristics of bitterness of the fruit, the conservation of the color and of the compositions antioxidants the largest difficulties are considered for use in industrialized processes. Besides, in the industries of pulps and fruit juices it is very frequent the job of high temperatures, as the pasteurization, obligatory stage for the preservation of the products and continuation of the useful life, however, now it intends to remedy that use of high temperatures that is one of the factors that influence in the degradation of the nutrients and pigments of functional products. The filtration technology for membrane is being the best alternative to conserve most of the characteristics of interest of the fruit, nutritional and sensitive and besides the conditions microbiologic in agreement with the effective legislation. The work had as objective produces the juice clarified without using the pasteurization, and to obtain the characteristics microbiology and physiochemical appropriate for a commercial juice. In this work the camu-camu pulp was submitted to the enzymatic treatment, after it was diluted to be filtered using membranes of polyester in equipment of filtration type presses. The data were analyzed through you analyze of variance. The clarification didn't influence significantly in the physiochemical representatives. Besides reducing the viscosity and the income of the juice, the anthocyanins tenors were reduced in about 70 and 81% in the pulp and the clarified juice, respectively. However the ascorbic acid had significant increase in the process of clarification of the juice, with values of 49 and 64% in relation to the tenor of the whitened pulp, however of the losses before the preparation of the juice about 75% of ascorbic acid for the fact of the stockpiling for six months in freezing conditions. The potassium was the mineral of larger amount detected in the pulp (117 mg/100g), following by the calcium and sodium