Abstract
The aim of this research was to develop and characterize an innovative nectar formulation of Physalis peruviana fruits from the Argentinean Northern Andean region with optimized proportions of pulp and sucrose that maximizes the antioxidant activity and with good sensorial acceptance, using the response surface methodology as optimization strategy. Physicochemical characteristics (total soluble solids, titratable acidity and pH), antioxidant activity (measured as the free radical scavenging activity against DPPH·) and sensorial attributes (color, acidity, sweetness, texture, aroma and overall acceptance) were evaluated in a series of nectar formulations. A significant correlation between overall acceptance and antioxidant activity contributed to achieve the objective outlined. The mathematical modelling defined a nectar with 65% fruit juice and pulp and 8% sucrose; this nectar presented absence of indicator microorganisms (aerobic mesophilic microorganisms, molds and yeasts, Salmonella spp., total coliforms, and Staphylococcus aureus coagulase positive) despite having no added preservatives. β-carotene and vitamin C contents (1.13 ± 0.02 and 16.56 ± 0.52 mg/100 mL respectively) and antioxidant activity towards DPPH· (EC50: 2.43 ± 0.07 mg/mL), ABTS·+ (3.48 ± 0.07 μmol Trolox/mL) and FRAP (10.16 ± 0.10 μmol Trolox/mL), make this nectar a functional food with potential for the food industry.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
AOAC (1995) Official methods of analysis. Association of Official Analytical Chemists, Arlington
Bazalar Pereda MS, Nazareno MA, Viturro CI (2019) Nutritional and antioxidant properties of Physalis peruviana L. fruits from the Argentinean Northern Andean Region. Plant Food Hum Nutr 74(1):68–75. https://doi.org/10.1007/s11130-018-0702-1
Berker K, Güçlü K, Tor İ, Apak R (2007) Comparative evaluation of Fe(III) reducing power-based antioxidant capacity assays in the presence of phenanthroline, batho-phenanthroline, tripyridyltriazine (FRAP), and ferricyanide reagents. Talanta 72(3):1157–1165. https://doi.org/10.1016/j.talanta.2007.01.019
Brand-Williams W, Cuvelier M, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol 28(1):25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
Bravo K, Sepulveda-Ortega S, Lara-Guzman O, Navas-Arboleda A, Osorio E (2015) Influence of cultivar and ripening time on bioactive compounds and antioxidant properties in Cape gooseberry (Physalis peruviana L.). J Sci Food Agric 95(7):1562–1569. https://doi.org/10.1002/jsfa.6866
Chen G, Chen S, Zhao Y, Luo C, Li J, Gao Y (2014) Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion. Ind Crop Prod 57:150–157. https://doi.org/10.1016/j.indcrop.2014.03.018
Código Alimentario Argentino (2012) Capítulo XII: Bebidas hídricas, agua y agua gasificada. https://www.anmat.gov.ar/alimentos/codigoa/CAPITULO_XII.pdf. Accessed 28 July 2018
Coria-Cayupán Y, Sánchez de Pinto M, Nazareno M (2009) Variations in bioactive substance contents and crop yields of lettuce (Lactuca sativa L.) cultivated in soils with different fertilization treatments. J Agric Food Chem 57(21):10122–10129. https://doi.org/10.1021/jf903019d
Coria-Cayupán Y, Ochoa M, Nazareno M (2011) Health-promoting substances and antioxidant properties of Opuntia sp. fruits. Changes in bioactive-compound contents during ripening process. Food Chem 126(2):514–519. https://doi.org/10.1016/j.foodchem.2010.11.033
Encina Zelada C, Ureña M, Repo Carrasco R (2012) Determinación de compuestos bioactivos del aguaymanto (Physalis peruviana, linnaeus, 1753) y de su conserva en almíbar maximizando la retención de ácido ascórbico. Eciperu 1(1):6–10. https://doi.org/10.33017/RevECIPeru2007.0002/
FAO, WHO (2005) Vitamin and mineral requirements in human nutrition. World Health Organization and Agriculture Organization of the United Nations, Geneva
Feng P, Weagant S, Grant M, Burkhardt W (2002) Enumeration of Escherichia coli and the coliform bacteria. In: Hammack T, Feng P, Jinneman K, Regan P, Kase J, Burkhardt W (eds) Bacteriological analytical manual (BAM), online ed. US Food and Drug Administration. https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm064948.htm. Accessed 8 Jan 2018
Fischer G, Ebert G, Lüdders P (2000) Provitamin A carotenoids, organic acids and ascorbic acid content of cape gooseberry (Physalis peruviana L.) ecotypes grown at two tropical altitudes. In: II ISHS conference on fruit production in the tropics and subtropics, vol 531, pp 263–268. https://doi.org/10.17660/ActaHortic.2000.531.43
Franco L, Matiz G, Calle J, Pinzón R, Ospina L (2007) Actividad antinflamatoria de extractos y fracciones obtenidas de cálices de Physalis peruviana L. Biomédica 27(1):110–115. https://doi.org/10.7705/biomedica.v27i1.237
Gomes S, Ghica M, Rodrigues I, de Souza GE, Oliveira-Brett A (2016) Flavonoids electrochemical detection in fruit extracts and total antioxidant capacity evaluation. Talanta 154:284–291. https://doi.org/10.1016/j.talanta.2016.03.083
Granato D, de Araújo CV (2014) The use and importance of design of experiments (DOE) in process modelling in food science and technology. In: Granato D, Ares G (eds) Mathematical and statistical methods in food science and technology, 1st edn. Wiley, Chicago, pp 3–18
Granato D, Ribeiro J, Castro I, Masson M (2010) Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food Chem 121(3):899–906. https://doi.org/10.1016/j.foodchem.2010.01.014
ISO (1999) ISO 6888–1 microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species). Part 1: technique using Baird-Parker agar medium. International Standards Organization, Geneva
ISO (2002) ISO 6579 Microbiology of food and animal feeding stuffs e Horizontal method for the detection of Salmonella spp. International Standards Organization, Geneva
ISO (2003) ISO 4833 microbiology of food and animal feeding stuffs e Horizontal method for the enumeration of microorganisms Colony-count technique at 30 °C. International Standards Organization, Geneva
ISO (2007) ISO 8589 sensory analysis: general guidance for the design of test rooms. International Standards Organization, Geneva
ISO (2008) ISO 21527–1 microbiology of food and animal feedings stuff–horizontal method for the enumeration of yeasts and molds–part 1: colony count technique in products with water activity greater than 0.95. International Standards Organization, Geneva
Kim DO, Lee KW, Lee HJ, Lee CY (2002) Vitamin C equivalent antioxidant capacity of phenolic phytochemicals. J Agric Food Chem 50:3713–3717. https://doi.org/10.1021/jf020071c
Muñoz Jáuregui A, Ramos-Escudero D, Alvarado-Ortiz Ureta C, Castañeda Castañeda B (2007) Evaluación de la capacidad antioxidante y contenido de compuestos fenólicos en recursos vegetales promisorios. https://www.scielo.org.pe/scielo.php?pid=S1810-634X2007000300003&script=sci_arttext&tlng=pt. Accessed 15 Aug 2018
Puente L, Pinto-Muñoz C, Castro E, Cortés M (2011) Physalis peruviana Linnaeus, the multiple properties of a highly functional fruit: a review. Food Res Int 44(7):1733–1740. https://doi.org/10.1016/j.foodres.2010.09.034
Rajauria G, Tiwari B (2018) Fruit juices: extraction, composition, quality and analysis. Academic Press, Chennai
Ramadan MF (2011) Bioactive phytochemicals, nutritional value, and functional properties of cape gooseberry (Physalis peruviana): an overview. Food Res Int 44(7):1830–1836. https://doi.org/10.1016/j.foodres.2010.12.042
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3
Saradhuldhat P, Paull R (2007) Pineapple organic acid metabolism and accumulation during fruit development. Sci Hortic 112(3):297–303. https://doi.org/10.1016/j.scienta.2006.12.031
Servicio Meteorológico Nacional (2018) Datos Históricos. Web Servicio Meteorológico. https://www.smn.gob.ar. Accessed 10 Oct 2018
Severo J, Lima C, Coelho M, Rufato A, Silva J (2010) Atividade antioxidante e fitoquímicos em frutos de physalis (Physalis peruviana, L.) durante o amadurecimento e o armazenamento. https://periodicos.ufpel.edu.br/ojs2/index.php/CAST/article/view/2011. Accessed 12 Sept 2018
Siriamornpun S, Kaewseejan N (2017) Quality, bioactive compounds and antioxidant capacity of selected climacteric fruits with relation to their maturity. Sci Hortic 221:33–42. https://doi.org/10.1016/j.scienta.2017.04.020
USDA (2017). Food composition databases. Nutrient lists. U.S. Department of Agriculture, Agricultural Research Service. https://ndb.nal.usda.gov/ndb/nutrients. Accessed 18 July 2018
Wakeling I, MacFie H (1995) Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested. Food Qual Prefer 6:299–308. https://doi.org/10.1016/0950-3293(95)00032-1
Wiley RC (2017) Preservation methods for minimally processed refrigerated fruits and vegetables. In: Yildiz F, Wiley R (eds) Minimally processed refrigerated fruits and vegetables, 1st edn. Springer, Boston, pp 187–237
Wu SJ, Ng LT, Lin DL, Huang SN, Wang SS, Lin CC (2004) Physalis peruviana extract induces apoptosis in human Hep G2 cells through CD95/CD95L system and the mitochondrial signaling transduction pathway. Cancer Lett 215(2):199–208. https://doi.org/10.1016/j.canlet.2004.05.0
Acknowledgements
This study was supported by Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina, and CICYT-UNSE.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that there are no potential conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Bazalar Pereda, M.S., Nazareno, M.A. & Viturro, C.I. Optimized formulation of a Physalis peruviana L. fruit nectar: physicochemical characterization, sensorial traits and antioxidant properties. J Food Sci Technol 57, 3267–3277 (2020). https://doi.org/10.1007/s13197-020-04358-w
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04358-w