Freeze-Dried Cambuí Fruit (Myrciaria tenella O. Berg): Physicochemical Characterization, Bioactive Potential, and Technological Prospecting

Resumo

This study investigated the physicochemical properties, bioactive potential, and technological prospects of freeze-dried cambuí fruit (Myrciaria tenella O. Berg), a little-explored native Brazilian species. Analyses of pH, titratable acidity, moisture, lipids, total phenolic compounds, flavonoids, and antioxidant activity were performed on different methanolic and ethanolic extracts. The results revealed high levels of phenolic compounds and flavonoids, particularly in 60% solvent extracts, along with significant antioxidant activity, highlighting the fruit's functional potential. Low pH and intermediate moisture contributed to the stability of bioactive compounds, while the high lipid content favored efficient extraction. Technological prospection indicated that cambuí remains underexplored in patents and scientific research, revealing opportunities for innovation in food, pharmaceutical, and nutraceutical products. These findings underscore the importance of sustainably utilizing Brazilian biodiversity and provide a foundation for the development of new technologies based on cambuí.