Articles
Emergent Amazonian fruits as a source of beverage ingredients
Article number
1387_26
Pages
195 – 200
Language
English
Abstract
Beverages include various products such as infusions, soft drinks, flavour water, beer, and mead.
In Colombia, soda drinks with artificial components and flavours are being replaced by natural products that some small and medium companies process locally and sell for the new and more selective consumers of the Amazonian region and outside.
This work compiles and exposes the use of arazá (Eugenia sitipitata), copoazú (Theobroma grandiflorum), cocona (Solanum sp.), camu camu (Myrciaria dubia), moriche (Mauritia flexuosa) and, seje (Oenocarpus bataua) as source ingredients for the beverages.
In Colombia, soda drinks with artificial components and flavours are being replaced by natural products that some small and medium companies process locally and sell for the new and more selective consumers of the Amazonian region and outside.
This work compiles and exposes the use of arazá (Eugenia sitipitata), copoazú (Theobroma grandiflorum), cocona (Solanum sp.), camu camu (Myrciaria dubia), moriche (Mauritia flexuosa) and, seje (Oenocarpus bataua) as source ingredients for the beverages.
Publication
Authors
M.S. Hernández, J.P. Fernandez-Trujillo
Keywords
Amazonian biodiversity, fruit extracts, fruit mixed drinks, nutraceutical potential, underutilized fruits
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