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In this study, ice cream functionalized with guabijú (Myrcianthes pungens) and Lactobacillus paracasei was developed and characterized, using 4%, 8%, and 12% of guabijú powder. The ice creams had bioactive characteristics, evidenced by anthocyanins (7.41 to 11.41 mg 100 g−1), phenolic compounds (215 to 317 mg GAE 100 g−1), and antioxidant capacity (EC50 1829 to 472 g g−1 DPPH) (p 80%, and purchase intention in the degree "would certainly buy."
Detoni et al. (Tue,) studied this question.