Goldenberry Juice Research Articles

Development of a functional beverage based on fermented whey, goldenberry (Physalis peruviana L.), and tumbo (Passiflora mollissima)

This study aimed to develop a beverage with functional and nutritional properties based on fermented whey and Andean fruit juices by using a simple-lattice mixture desing. The used proportions varied from 0.5 to 0.8 fermented whey, and from 0.1 to 0.4 for goldenberry (Physalis peruviana L.) and tumbo (Passiflora mollissima) juices, respectively. The influence of the mixture was analyzed on physicochemical and sensorial properties of beverages. It was evaluated that beverages contained protein, fat and acidity up to 1.92, 0.25, and 2.15%, respectively. Furthermore, the maximum bioactive compounds content was 343.54x10-5 kg(GA) kg-1 (total phenolics), 0.52x10-3 kg (CE) kg-1 (total flavonoids), 65.41x10-5 kg(AA) L-1 (Vitamin C), and 105x10-3 kg(Trolox) kg-1 (antioxidant capacity). Regarding sensorial evaluation results, the beverage with 55% fermented whey, 30% goldenberry juice, and 15% tumbo juice showed the best scores in taste regarding taste, colour and overall acceptability. It was observed that an increase in the percentage of fermented whey above 60% has negative effects, on the contrary, an increase in the percentage of goldenberry juice has a positive effect on sensorial properties. Finally, by optimization of both protein content and overall acceptability, the formulation with 50% fermented whey, 40% goldenberry juice, and 10% tumbo juice was the optimal mixture. Therefore, fermented whey, goldenberry, and tumbo juices can be used to obtain a beverage with high nutritional and functional value.

Use of Smartphone and Image Analysis in the Quantification of Vitamin C in Golden Berry (Physalis peruviana L.) Juice

Conventional methods used to quantify vitamin C require expensive equipment; however, the image analysis method has proven to be effective in quantifying various bioactive compounds and could be useful for small industries due to its low cost. In this sense, the objective was to evaluate the use of a Smartphone and image analysis in the quantification of vitamin C in golden berries juice. Calibration curves were elaborated with ascorbic acid standards (2.5-20 mg L-1) and the Folin-Ciocalteu chromophore reagent (10%). Fifteen color parameters (analytical responses) were obtained from images obtained with a Smartphone and the ImageJ program of the colored samples using four backlight colors, to which a principal component analysis was applied using the integrated development environment for R, RStudio. Subsequently, one-way ANOVA and mean comparisons by Tukey's method (α = 0.05) were applied to the best-scoring analytical response's. Ultimately, the quantification of vitamin C in golden berry juice was performed using the image analysis method, which exhibited superior linearity and sensitivity (R2 = 0.9941 and m = 4.91). A comparative assessment was conducted against a spectrophotometric method utilizing the t-Student test for independent samples (α = 0.05), demonstrating no statistically significant difference between the two methods (p > 0.05).

Production of a Yogurt Drink Enriched with Golden Berry (Physalispubescens L.) Juice and Its Therapeutic Effect on Hepatitis in Rats

Fermented dairy products have been associated with multiple health benefits. The present study aimed to produce a functional yogurt drink fortified with golden berry juice and assess its therapeutic effect on hepatitis rats. Thirty male albino rats were randomly divided into two major groups. The first group included the control (-) animals (six rats) and was fed a standard diet, whereas the second group included 24 rats that were fed a standard diet and injected with carbon tetrachloride (CCl4) for 2 weeks to trigger chronic damage of the liver (hepatitis); they were then divided into four groups (six rats/group): Group 2: hepatitis, fed on a standard diet as a positive control group; Group 3: received a basal diet with 5 mL of the yogurt drink; Group 4: received a basal diet with 5 mL of the yogurt drink fortified with 10% golden berry juice. Group 5: received a basal diet with 5 mL of the yogurt drink fortified with 20% golden berry juice. Various biological parameters were determined. Yogurt drink treatments were evaluated for their chemical, phytochemical, and sensory properties, as well as for their effects on hepatoprotective activity by determining various biochemical parameters. We found that the yogurt drinks containing golden berry juice exhibited no significant differences in fat, protein, and ash content compared with the control samples. Moreover, the yogurt drinks containing golden berry juice exhibited the highest content of total phenolic compounds, antioxidant activity, and organoleptic scores among all treatments. In addition, rats fed on a diet fortified with yogurt drinks containing golden berry juice for 8 weeks exhibited higher potential hepatoprotective effects compared with the liver injury control group. This improvement was partly observed in the group that received the yogurt drink containing golden berry juice. Therefore, we concluded that golden berry juice can be recommended as a natural additive in the manufacture of functional yogurt drinks, as it showed a potential hepatoprotective effect in rats with hepatitis.

Golden Berry (Physalis peruviana) Juice for Reduction of Blood Glucose and Amelioration of Insulin Resistance in Diabetic Rats

The study aimed to gather evidence on the potential of golden berry (GB) juice in improving blood glucose level, insulin level, and insulin resistance in type-2 diabetes mellitus (T2DM) in comparison to quercetin supplement in animal model. This study used true experimental pre-post-test study with control group design. Twenty five Wistar male rats were divided into five groups: healthy group (K-), T2DM positive control group (K+), T2DM group with 1 ml/200 g BW/day of GB juice (X1), T2DM group with 5 ml/200 g BW/day of GB juice (X2), and T2DM group with 6 mg/200 g BW/day of quercetin (X3). The T2DM rasts were obtained from healthy rats induced by high-fat feed and Streptozotocin (STZ). The result showed that various dosages of GB juice (X1 and X2) were able to lower blood glucose level (-79.15; -110.44; -108.20) and HOMA-IR (-2.40; -2.92; -3.02). In addition, it was also able to increase insulin level (0.26; 1.99; 1.42) compared to (K+) group (p<0.05). In conclusion, GB juice was able to lower blood glucose level, insulin resistance, and increase insulin level in T2DM rats. The GB juice dosage of 1 ml/200 g BW/day and 5 ml/200 g BW/day were better in lowering the blood glucose level and improving insulin resistance compared to quercetin supplement.

Comparation of Antihypertensive Effect of Goldenberry, Cucumber, and Combination Juice Against Systolic Blood Pressure on Rats Induced 8% NaCl

&lt;p&gt;&lt;em&gt;This study was&lt;/em&gt;&lt;em&gt; a&lt;/em&gt;&lt;em&gt; &lt;/em&gt;&lt;em&gt;true e&lt;/em&gt;&lt;em&gt;xperimental study &lt;/em&gt;&lt;em&gt;using the &lt;/em&gt;&lt;em&gt;randomized controlled group method with a &lt;/em&gt;&lt;em&gt;pre&lt;/em&gt;&lt;em&gt;-&lt;/em&gt;&lt;em&gt;post test&lt;/em&gt;&lt;em&gt; design&lt;/em&gt;&lt;em&gt;. &lt;/em&gt;&lt;em&gt;The &lt;/em&gt;&lt;em&gt;Sprague-Dawley rats &lt;/em&gt;&lt;em&gt;were &lt;/em&gt;&lt;em&gt;divided into 4 groups (5&lt;/em&gt;&lt;em&gt; rats/&lt;/em&gt;&lt;em&gt;group&lt;/em&gt;&lt;em&gt;):&lt;/em&gt;&lt;em&gt; K (+) Captopril 0&lt;/em&gt;&lt;em&gt;,&lt;/em&gt;&lt;em&gt;45 mg/200 g BW, goldenberry juice 1&lt;/em&gt;&lt;em&gt;,&lt;/em&gt;&lt;em&gt;8 ml/200 g BW&lt;/em&gt;&lt;em&gt; (P1)&lt;/em&gt;&lt;em&gt;, cucumber juice 1&lt;/em&gt;&lt;em&gt;,&lt;/em&gt;&lt;em&gt;8 ml/200 g BW&lt;/em&gt;&lt;em&gt; (P2)&lt;/em&gt;&lt;em&gt;, and 1&lt;/em&gt;&lt;em&gt;,&lt;/em&gt;&lt;em&gt;8 ml/200 g BW (&lt;/em&gt;&lt;em&gt;P3, &lt;/em&gt;&lt;em&gt;combination juice 50%:50%). Systolic blood pressure measured by blood pressure analyzer with the tail-cuff method. The result of systolic blood pressure analyzed by Paired t-Test to determine the mean difference of systolic blood pressure before and after 8% NaCl induction. One Way ANOVA test followed by Post Hoc Duncan to determine the mean difference of systolic blood pressure between groups.&lt;/em&gt;&lt;em&gt; Goldenberry, cucumber, and combination juice have a significant effect of reducing systolic blood pressure in hypertension with p = 0&lt;/em&gt;&lt;em&gt;,&lt;/em&gt;&lt;em&gt;000 (&amp;lt;0&lt;/em&gt;&lt;em&gt;,&lt;/em&gt;&lt;em&gt;05). Goldenberry juice was &lt;/em&gt;&lt;em&gt;the &lt;/em&gt;&lt;em&gt;most effectively on reducing systolic blood pressure in hypertension with 42.21%.&lt;/em&gt;&lt;em&gt;&lt;/em&gt;&lt;/p&gt;

Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice.

Ice cream is a product rich in calories, due to its high carbohydrate, protein, and fat contents, but poor in antioxidants, fibers, and vitamins. The golden berry is a fruit rich in phenols, fibers, minerals, and vitamins. This study was carried out to improve the functional properties of ice cream by incorporating concentrated golden berry juice (CGBJ) in its formulation. The fresh juice of mature golden berries was concentrated (41.01% total solids) and added at the level of 0, 3, 6 and 10% respectively to the ice cream formulations. The CGBJ contained a high level of total soluble solids (37.69 Brix), total phenolic compounds (21.31 mg TAE/100 g) and ascorbic acid (97.15 mg/100 g). It was also rich in some elements, including K (1522.8 mg/100 g), Fe (9.49 mg/100 g) and Zn (3.05 mg/100 g). The antioxidant activity of CGBJ measured using DPPH and ABTS methods were 440.4 and 420.4 &mu;g TE/g, respectively. The acidity, surface tension, and apparent viscosity of the ice cream mixture increased, but the pH value and freezing point decreased as the level of CGBJ in the formulation increased. The addition of 6% CGBJ improved both the whipping ability and overrun of the ice cream with more acceptability and quality. Inversely, ice cream containing 10% CGBJ had the lowest overrun and melting properties, while also having the highest fat destabilization compared to any other ice cream. The physical and sensory properties of ice cream can be improved by adding CGBJ up to 6%. In addition, CGBJ can be used to produce a functional ice cream rich in bioactive components including antioxidants, vitamins, and some elements.

Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice [pdf

Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice [pdf

Impact of adding goldenberry (Physalis peruviana L.) on some quality characteristics and bio-functional properties of pasteurized carrot (Daucus carota L.) nectar.

Goldenberry juice was added in ratios of 0% (T1), 20% (T2), 30% (T3), 40% (T4) and 50% (T5) to carrot juice. Then the blends were mixed with sucrose solution (1:1), and pasteurized at 98°C for 2min. The produced carrot-goldenberry nectars were analyzed for physicochemical, sensory and microbial characteristics, in comparison to the carrot nectar, during 28days of a cold storage at 4°C. Results showed that the addition of goldenberry juice significantly increased the levels of acidity, total soluble solids, ascorbic acid and total phenolic compounds along with antioxidant activity for all nectars when compared to the control carrot nectar (T1). In contrast, the levels of turbidity and β-carotene were significantly decreased by the addition of goldenberry. For color parameters, both L* and a* values were significantly decreased, while b* values were significantly increased by the addition of goldenberry. Goldenberry improved the organoleptic properties of the carrot nectar, and reduced deterioration in these properties during storage. Moreover, the results of microbial analysis indicated that all nectars were microbiologically safe (counts of total aerobic count and yeast and mold were less than 1log10CFU/mL). The carrot-goldenberry nectar (T3) had the highest overall acceptability during storage time. The obtained results valorize exploiting of goldenberry juice in processed fruit products like jams, juices and syrups.

Physical and chemical characteristics of encapsulated goldenberry (Physalis peruviana L.) juice powder

Goldenberry (Physalis peruviana L.) is an exotic fruit that is valued due to its high antioxidant activity and phenolic content. In order to preserve the bioactive contents, microencapsulation is a proper method to extend its shelf life. The aim of this study was to encapsulate goldenberry juice using maltodextrin mixed with gum arabic, alginate and pectin to enhance its stability at simulated digestion fluids. Different maltodextrin/gum arabic, alginate, pectin ratios (10:0, 9:1, 8:2) and core to coating ratios (3:10) were used and homogenized before freeze-drying for 48 h to obtain the microcapsules. The microcapsules were characterized through particle morphology, particle size distribution, phenolic contents, encapsulation efficiency, antioxidant activity, digestion behavior in the gastric-intestinal fluids, chromatographic and colorimetric analysis. The microcapsules prepared with maltodextrin and pectin had greater volume mean diameter (43.1 μm) compared to those containing gum arabic and alginate. Goldenberry juice microcapsules, prepared by freeze-drying method, was shown to retain more than 75% phenolic compounds for all gum types. In vitro digestion studies showed that the release of phenolic compounds from microcapsules was higher in the simulated intestinal fluid than in gastric medium.

Goldenberry (Physalis peruviana) Juice Rich in Health-Beneficial Compounds Suppresses High-Cholesterol Diet-Induced Hypercholesterolemia in Rats

Goldenberries (Physalis peruviana) are a promising exotic fruit that could be a subject of many novel foods. No reports are available on the effect of administration of goldenberries on different aspects of blood profile in experimental animals. The objective of this study was to investigate the effect of feeding goldenberry juice on hypercholesterolemia by analyzing the changes in the blood profile of high-cholesterol diet (HCD)-fed rats. The chemical composition and antiradical properties of juice were determined. Generally, rats fed with goldenberry juice showed lower levels of total cholesterol, total triacylglycerol and total low-density lipoprotein cholesterol, as well as higher levels of high-density lipoprotein cholesterol in comparison with animals fed with HCD and cholesterol-free diet. Juice administration induced a decrease in the activity of glutamic pyruvic transaminase compared with the positive control group after 2 months of administration. There was a remarkable decrease in total serum protein, albumin and globulin for groups treated with goldenberry juice. Histological examination of the liver and kidney were also conducted. The results demonstrated that consumption of goldenberry juice may provide beneficial effects on reversing HCD-associated detrimental changes.

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

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