Ascorbic acid from lyophilized camu-camu fruit: stability and quality control of hard capsules

• Main Authors: Adele Salomão-Oliveira (Author), Suely Souza Costa (Author), Kátia Solange Cardoso Rodrigues dos Santos (Author), Tatiane Pereira de Souza (Author), Helyde Albuquerque Marinho (Author)
• Format: Book
• Published: São Paulo State University (UNESP), 2016-01-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Camu-camu, a fruit found in the Amazon Basin river banks and lake shores, is known for its high ascorbic acid content together with, other antioxidants. This feature shows high potential for being exploited in agribusiness industry and pharmaceutical processes. However, its high acidity, as well as...