Effect of 1-MCP and low-temperature storage on postharvest conservation of camu–camu
Sign Up to like & getrecommendations! Published in 2018 at "Acta Physiologiae Plantarum"
DOI: 10.1007/s11738-018-2768-7
Abstract: Camu–camu, a native fruit from the Amazon region, is a rich source of bioactive compounds. However, its intense metabolic activity and high-water content limit the fruit’s postharvest storage and marketing. The aim of this study,… read more here.
Keywords: storage; temperature; mass loss; fruit ... See more keywords
Camu-camu seed (Myrciaria dubia) - From side stream to anantioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125909
Abstract: Camu-camu (Myrciaria dubia) seeds are discarded without recovering the bioactive compounds. The main aim of the present work was to optimise the solvent mixture to extract higher total phenolic content and antioxidant capacity of camu-camu… read more here.
Keywords: seed myrciaria; seed; myrciaria dubia; camu seed ... See more keywords
Hydroalcoholic Myrciaria dubia (camu-camu) seed extracts prevent chromosome damage and act as antioxidant and cytotoxic agents.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.108551
Abstract: The camu-camu seeds, which comprehend about 20% of the fruit weight, is discarded without taking benefit of their chemical components and potential application by the industry. In the current study, we characterized the phenolic composition,… read more here.
Keywords: cytotoxic; camu seed; gae; camu camu ... See more keywords
Improving anti-hyperglycemic and anti-hypertensive properties of camu-camu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation
Sign Up to like & getrecommendations! Published in 2017 at "Process Biochemistry"
DOI: 10.1016/j.procbio.2017.05.017
Abstract: Abstract Camu-camu ( Myriciaria dubia Mc. Vaugh) is a tropical fruit rich in phenolic antioxidants with diverse human health benefits. The aim of this study was to improve phenolic antioxidant–linked functionalities of camu–camu relevant for… read more here.
Keywords: dubia vaugh; fermentation; camu; camu camu ... See more keywords
Postharvest behavior of camu-camu fruits based on harvesting time and nutraceutical properties
Sign Up to like & getrecommendations! Published in 2017 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2017.01.030
Abstract: Abstract This work aimed to evaluate the postharvest behavior of camu-camu fruits, harvested at 74; 81; 88; 102 and 116 days after anthesis (DAA). The fruits were collected nearly of the borders of Cauame River located… read more here.
Keywords: fruits harvested; camu fruits; behavior camu; camu ... See more keywords
Mono-n-butyl Malate-Derived Compounds from Camu-camu (Myrciaria dubia) Malic Acid: The Alkyl-Dependent Antihyperglycemic-Related Activity
Sign Up to like & getrecommendations! Published in 2022 at "ACS Omega"
DOI: 10.1021/acsomega.2c05551
Abstract: Malic acid derivatives from camu-camu (Myrciaria dubia) fruit exhibited a strong in vitro inhibitory activity toward pancreatic α-amylase and α-glucosidase enzymes. During a bioguided chromatographic fractionation process of the whole fruit (pulp and peelings) polar… read more here.
Keywords: camu camu; malic acid; camu myrciaria; myrciaria dubia ... See more keywords
Camu Camu (Myrciaria dubia (Kunth) McVaugh): An Amazonian Fruit with Biofunctional Properties–A Review
Sign Up to like & getrecommendations! Published in 2023 at "ACS Omega"
DOI: 10.1021/acsomega.2c07245
Abstract: Amazonian Camu camu fruit (Myrciaria dubia (Kunth) McVaugh) has been called a “superfruit” due to its high levels of bioactive and antioxidant compounds such as polyphenols, carotenoids, and vitamin C. The biofunctional properties of camu… read more here.
Keywords: camu camu; myrciaria dubia; fruit; camu ... See more keywords
Effects of Spray-Drying Parameters on In Vitro Functional Properties of Camu-Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of food science"
DOI: 10.1111/1750-3841.13668
Abstract: Camu-camu (Myrciaria dubia) fruit is a rich source of bioactive compounds but its shelf life is rather short. Therefore, this study was aimed to evaluate the effect of inlet air temperature (T) and concentration (C)… read more here.
Keywords: spray drying; myrciaria dubia; fruit; camu myrciaria ... See more keywords
Camu Camu effects on microbial translocation and systemic immune activation in ART-treated people living with HIV: protocol of the single-arm non-randomised Camu Camu prebiotic pilot study (CIHR/CTN PT032)
Sign Up to like & getrecommendations! Published in 2022 at "BMJ Open"
DOI: 10.1136/bmjopen-2021-053081
Abstract: Introduction Despite the success of antiretroviral therapy (ART) in transforming HIV disease into a chronic infection, people living with HIV (PLWH) remain at risk for various non-AIDS inflammatory comorbidities. Risk of non-AIDS comorbidities is associated… read more here.
Keywords: camu camu; hiv; camu; microbial translocation ... See more keywords
Bioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank.
Sign Up to like & getrecommendations! Published in 2017 at "Food Science and Technology International"
DOI: 10.1590/1678-457x.33716
Abstract: Our objective in this work was to evaluate the contents of the major bioactive compounds in the peel of three genotypes of camu camu at different maturity stages. The genotypes had high concentration of ascorbic… read more here.
Keywords: camu; camu genotypes; camu camu; peel camu ... See more keywords
Camu-camu (Myrciaria dubia) and jambolan (Syzygium cumini) juice blend: sensory analysis and bioactive compounds stability
Sign Up to like & getrecommendations! Published in 2020 at "Food Science and Technology International"
DOI: 10.1590/fst.37519
Abstract: Fruit juices are consumed and appreciated all over the world, not only by their flavor but also due to the presence of macro and micronutrients, such as carbohydrates, carotenoids, vitamins, minerals, among other compounds of… read more here.
Keywords: dubia jambolan; myrciaria dubia; camu myrciaria; camu ... See more keywords