Abstract
Berries are health-enhancing fruits due to their unique bioactive constituents. Highly valued for its unique aroma, texture, flavor, and color, scientific studies recognized the goldenberry (Physalis peruviana L., family Solanaceae) plant, fruit, and biowastes as a rich source of beneficial bioactive compounds. The diversity of food and nonfood applications gives P. peruviana fruit high commercial importance. Food processing has used P. peruviana in novel products, including juices, beverages, drinks, dairy products, and jams. With this promising plant’s growing interests, it is crucial to have a comprehensive book for its cultivation, chemistry, and nutritional potentials. This handbook provides an important source for recent knowledge and development of P. peruviana for novel food, nutraceuticals and pharmaceuticals products. P. peruviana cultivation, botanical, and ethnobotanical characteristics, nutritional value, chemical profile, food and nonfood uses, medical applications, and pharmacological impacts are covered in this book. Organized into three sections, Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionality addresses (1) Physalis peruviana: Cultivation, Species, and Cultivars; (2) Physalis peruviana: Chemistry, Functionality and Health-Promoting Properties; and (3) Physalis peruviana: Technology, Processing, and Applications.
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