Camu-camu (Myrciaria dubia) and jambolan (Syzygium cumini) juice blend: sensory analysis and bioactive compounds stability

Abstract In this study, the stability of the bioactive compounds from camu-camu and jambolan mixture was evaluated, and a juice blend formulation based on its sensorial properties was established. The stability of three juice formulations with camu-camu/jambolan/water (w:w:w), 37.5:12.5:50 (JB); 37.5:0:62.5 (CJ) and 0:12.5:87.5 (JJ) was evaluated. Additionally, the bioactive compounds and sensory acceptance were performed in six juice formulations with camu-camu/jambolan: 12.5:37.5 (F1); 17.5:32.5 (F2); 22.5:27.5 (F3); 27.5:22.5 (F4); 32.5:17.5 (F5) and 37.5:12.5 (F6). The stability of the ant...