Antioxidant properties and acceptability of Pouteria caimito gummies as a preventive strategy

Huerta León J.R.; Samaniego Joaquin J.W.; Serrano G.C.; Muñoz S.A.; Cuadrado M.C.; Zamora W.P.; Siesquen J.S. · Revista Cubana de Medicina Militar (2026)

Resumen

Introduction: Oxidative stress, associated with chronic diseases, can be mitigated through functional foods rich in antioxidants. Pouteria caimito stands out for its high content of bioactive compounds with antioxidant properties. Objective: To evaluate the antioxidant capacity and sensory acceptability of gummies made from the peel and pulp of Pouteria caimito. Methods: An experimental study was conducted. Gummies were formulated using peel, pulp, and a combination of both. Antioxidant capacity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, while sensory acceptability was assessed using a 5 point hedonic scale. A total of 200 university students participated, selected through non-probabilistic sampling. Data were analyzed using one-way ANOVA, with a significance level of p < 0.05. Results: Pulp-based gummies exhibited the highest antioxidant capacity (48.61%), followed by the combined formulation (35.94%) and peel-based gummies (29.17%). In terms of flavor, texture, and color, the pulp gummies received the highest ratings, standing out as the most accepted. Conclusions: Pouteria caimito gummies represent a promising functional food alternative due to their antioxidant capacity and high sensory acceptability. The combined formulation promotes the comprehensive utilization of the fruit, which encourages its sustainable use.

Instituciones: Universidad María Auxiliadora