Physalis peruviana fruit nectar as a rich source of bioactive molecules and good sensory acceptability

Abstract

In recent years, consumers have become more aware of what they consume, leading to a growing demand for healthpromoting foods. Due to these healthy trends and the consumer concern related to the use of unnatural flavors, colors, and preservatives, the beverage market is currently focused on differentiating and developing products that go beyond good taste, but also provide health benefits. In this context, fruit juices and nectars are a popular choice among consumers,as they are considered health-promoting foods and have an important role in the human diet.This has resulted in a considerable expansion in the fruit agroindustry, mainly of those fruits with highly exotic sensory characteristics. The use of exotic fruits in beverage formulations is constantly increasing, which points to the factor of innovation and the search for healthy products.The fruit of Physalis peruviana L. known as cape gooseberry is considered a functional fruit. Research has shown that the fruit represents a good dietary contribution of provitamin A carotenoids and vitamin C, as well as minerals such as iron and phosphorus. The medicinal properties that have been attributed to this fruit are antiasthmatic, diuretic, antiseptic, antiinflammatory, antiproliferative, sedative, analgesic, and antidiabetic. In addition to these properties and to the nutritional importance of the fruit, it is highly appreciated for its unique flavor that gives it a touch of exoticism or exuberance and constitutes its main sensory strength. The high perishability of the fruit leads to the search for processing alternatives that extend its availability and allow enjoying this fruit in periods when it is not available as fresh fruit for direct consumption.The fruit processing to obtain nectar is a good alternative to add value to the fresh fruits of P. peruviana, in addition, to satisfying the market trend for healthy beverages. This research sought to develop a cape gooseberry nectar formulation with optimized proportions of fruit juice pulp and sucrose that maximizes antiradical activity (ARA) and general acceptance.