Impact of enzymatic treatment on chemical composition, physicochemical properties and radical scavenging activity of goldenberry (Physalis peruviana L.) juice

Abstract

AbstractTropical pulpy juices play an important role in nutrition as an excellent base for low‐calorie and dietetic products. Goldenberry (Physalis peruviana L.) is one of the most promising exotic fruits and many interesting functional products could be developed from these berries. In this work we are reporting, for the first time, on the chemical composition and some physicochemical parameters of the goldenberry fruit juice. We have also investigated how some of these properties are affected by enzymatic treatment and pasteurisation. By enzymation, not only is the yield of juice increased, but also the macro‐ and micro‐components. Application of enzymes, moreover, leads to juices with higher pulp content, higher acidity and higher total soluble solids. On the other side, enzyme‐treated juices were characterised by lower alcohol‐soluble solids and pH values. Water‐ and fat‐soluble bioactives were estimated in appreciable amounts in the juice. The antioxidative potential of different processed juices was assessed by means of bleaching of the stable 1,1‐diphenyl‐2‐picrylhydrazyl radicals and the resulting values were correlated with each of the antioxidant compounds. The results obtained can be considered very satisfactory and the juice could be widely appreciated when compared with other products commonly available on the market. The data are helpful for the optimisation of goldenberry juice production. It was the purpose to present a comprehensive assessment of the goldenberry juice and to address the potential for its delivery in functional drinks. Copyright © 2006 Society of Chemical Industry