Search Results (12)

The aim of this scoping review is to investigate the potential development of an alternative material derived from renewable biological resources such as goldenberry calyx and modified cassava starch as the matrix. Moreover, this paper reviews the impact of combining starch and lignocellulosic fiber on improving the properties of bioplastic materials. The goldenberry calyx is a type of lignocellulosic waste with a low moisture content, which offers logistical advantages, as a high moisture content can accelerate waste deterioration. However, studies on the utilization of goldenberry calyx are scarce. In addition, due to its low cost and availability, starch is the main polysaccharide for biofilm development as a matrix. Combining these two materials can result in a composite material with suitable and adequate properties for packaging applications, although no studies have been published on this specific combination. Starch and lignocellulosic fiber are complementary as the properties of starch biopolymers improve when a hydrophobic material (lignocellulosic fibers) is incorporated. Moreover, starch strengthens fibers by enhancing their biodegradability through its water absorption capacity. In this study, modified cassava starch, with its higher amylose content, is suggested for use, as the proportion of amylose correlates with enhanced bioplastic properties. Full article

Physalis peruviana is a native evergreen plant from the Andean region. It is also commonly known as goldenberry and gooseberry in English-speaking countries. P. peruviana fruit is a globose berry, yellowish in color, which has a pleasant smell and taste. In addition, fruits of this plant have been identified as a priority part for commercialization (also for their food products: wine, jam, and juice). The health benefits of P. peruviana are related to the content of various bioactive chemical compounds, including withanolides, phenolic compounds (especially flavonoids), alkaloids, sucrose ester, and others such as vitamins, especially carotenoids, and physalins. The aim of the present mini-review is to provide an overview of the beneficial potential of P. peruviana fruits and their food products, especially fruit juice, as important components of functional foods. Full article

This study provides a comprehensive characterization of Physalis peruviana L., covering the nutritional composition of the fruit and the phytochemical profiles and in vitro bioactive properties of berry and calyx extracts. The fresh fruit stood out as a source of dietary fiber (5.16 g/100 g) and is low in fat (0.49 g/100 g). A 100-g serving also contained notable amounts of ascorbic acid (32.0 mg), tocopherols (2.34 mg), potassium (253 mg), phosphorus (45 mg), and magnesium (20 mg). HPLC-DAD-ESI/MS analysis tentatively identified five physalin derivatives and one withanolide in the fruit extract, which showed significant antiproliferative activity against human colorectal adenocarcinoma (Caco-2) and non-small-cell lung carcinoma (NCI-H460) cells. The calyx extracts contained three phenolic acids and four flavonoids, demonstrating high antioxidant activity through physiologically relevant cell-based assays, the ability to inhibit advanced glycation end products (AGEs) formation and nitric oxide production, and also antiproliferative properties. These findings highlight goldenberry as a nutrient-dense fruit rich in vitamins and functional compounds with potential health benefits, supporting its recognition as a “superfruit”. Furthermore, the fruit calyx emerged as a valuable source of bioactive secondary metabolites with potential applications in food and pharmaceutical industries and related sectors. Full article

Colombian goldenberries that do not reach sufficient quality for export are exposed to waste, so the search for processes that provide added value while guaranteeing the conservation of this fruit is paramount. Thus, snacks by vacuum frying from goldenberries (Physalis peruviana L.) with low export quality were made. Goldenberry slices previously subjected to ultrasound-assisted osmotic dehydration were used for this purpose. Response surface methodology with different levels of temperature (110 °C and 130 °C), vacuum pressure (0.3 bar and 0.5 bar), and time (2 min and 6 min) was used to optimize the process. At optimal vacuum frying conditions (i.e., 108 °C, 0.5 bar, and 5.5 min), snacks with lower (p ≤ 0.05) oil content were produced, compared to atmospheric frying chips. The optimized snacks had 9% oil, 7% moisture, ΔE of 13 (with respect to fresh fruit), a_w of 0.3, and hardness of 14 N. The kinetics and modeling of moisture loss and oil uptake were performed under optimal conditions, obtaining the best fit with the Page (R² = 99%) and the first-order (R² = 96%) models, respectively. There was a clear correlation between oil uptake and moisture loss, as the highest oil retention in the product took place when the product had lost the greatest amount of water; therefore, the low initial moisture in the product due to pretreatment resulted in lower oil uptake in it. The obtained goldenberry snack showed adequate physicochemical properties, and the pretreatment yielded a product with much healthier characteristics (i.e., lower oil content, and therefore, a lower caloric intake); so, the proposed process could represent an alternative to the processing of low-export quality Colombian goldenberries. Full article

Goldenberry and purple passion fruit contain bioactive compounds (BCs) that can prevent gastrointestinal cancers; hydrogel beads can protect and control their release in the gastrointestinal tract. This study aimed to develop an encapsulating material for fruit hydrogel beads (FHBs) to increase their bioaccessibility and to assess antiproliferative effects. A blend of goldenberry–purple passion fruit was encapsulated using ionic gelation and electrospraying. Through a mixture experimental design with sodium alginate (SA), hydroxypropylmethylcellulose (HPMC) and arabic gum (AG) as components, the following response variables were optimized: polyphenol bioaccessibility and encapsulation efficiency. Polyphenols and antioxidant activity were quantified before and after digestion. Antiproliferative effect was evaluated on Caco-2 colon cancer cells. Variations in formulation proportions had a significant effect (p < 0.05) on most responses. An SA-AG mixture in a 0.75:0.25 ratio maximized polyphenol bioaccessibility to 213.17 ± 19.57% and encapsulation efficiency to 89.46 ± 6.64%. Polyphenols and antioxidant activity were lower in FHBs than in the fruit blend (F). Both F and FHBs inhibited tumor cell proliferation by 17% and 25%, respectively. In conclusion, encapsulating BCs in hydrogel beads with SA-AG can enhance the effectiveness of polyphenols in food applications by improving their bioaccessibility and showing a more pronounced effect in inhibiting tumor cell proliferation. Full article

Vegetable oils and extracts have been used from ancient times for skin care. The aim of this study was to design and evaluate the physicochemical, organoleptic, and microbiological characteristics and the instrumental efficacy in vivo of a cosmetic formula named “ASC Cream”, containing sangre de grado resin extract (Croton lechleri) and vegetable oils obtained from moriche palm (Mauritia flexuosa L.), goldenberry (Physalis peruviana), super sacha peanut (Plukenetia huayllabambana sp. nov.), and sacha peanut (Plukenetia volubilis L.). Instrumental efficacy, skin hydration and skin pH were tested in vivo in 24 healthy female volunteers between 40 and 65 years old, using non-invasive skin bioengineering equipment from Courage + Khazaka Electronics, both in the short term (30 min, 1 h and 3 h) and long term (14 and 28 days). The main findings were increased immediate hydration (132.4%) and long-term hydration (143.6%), showing a statistically significant average improvement (p < 0.05) without altering the skin pH. In conclusion, a balanced combination of the extract and oils significantly increases hydration levels while maintaining skin pH. Full article

The cape gooseberry (Physalis peruviana L.) is an exotic tropical fruit of great national and international importance due to its nutritional and organoleptic properties. The objective of this study was to evaluate different postharvest treatments—coating, vacuum impregnation, and immersion—on the conservation of several quality characteristics of cape gooseberry fruit. Moreover, the different conditions of the selected treatments were studied. Weight loss was assessed with a gravimetric analysis of the fresh and treated fruit. Firmness was determined by the instrumental texture. A sensory analysis was conducted using a multidimensional profile approach. Of the treatments evaluated, the lowest weight loss was recorded with the use of coating and immersion. However, the immersion process resulted in the product with the highest overall quality according to the sensory analysis and presented the most appropriate texture according to the firmness values. Finally, in the evaluation of the immersion, a significant influence of the CaCl₂ immersion time (p < 0.05) on the firmness values of the product was found, resulting in longer times leading to less firm products. Considering 10% as a commercial standard limit for weight loss, the fruit treated under immersion and coating processes can be stored for at least 12 days. The immersion process is highlighted because it improved the sensory characteristics with respect to the control (i.e., without treatment). Therefore, it is a promising alternative for the postharvest treatment of cape gooseberries. Full article

Edible coatings based on natural sources are a good alternative to protect and increase the shelf-life of the fruits. In this work, active carboxymethyl cellulose (CMC)-based edible coatings enriched with functional ingredients, extracted from spent coffee grounds (SCG), were produced and used to increase the shelf-life of fresh goldenberries. Thus, three different treatments were tested on fresh goldenberries: (i) coating CMC (CMC-based edible coating); (ii) coating CMC-A (CMC-based edible coating with 0.2% (w/v) of polysaccharide-rich extract from SCG); and (iii) coating CMC-B (CMC-based edible coating with 0.2% (w/v) of polysaccharide-rich extract, and 0.2% (w/v) of phenolic compounds encapsulated from SCG), being compared with uncoated goldenberries. Physicochemical and microbiological properties of the fruits were evaluated throughout 12 and 28 days of storing at 20 °C and 65% relative humidity and 4 °C and 95% RH, respectively. The results showed that the temperature and relative humidity significantly influenced the quality of goldenberries, increasing their shelf-life almost two-fold when stored at 4 °C and 95% RH. Both CMC-A and CMC-B coatings controlled weight loss and decreased the gas transfer rates (O₂, CO₂, and C₂H₄), mainly when goldenberries were stored at 20 °C and 65% RH. Moreover, coating CMC-A was better for delaying microbial growth, while the edible coating CMC-B gave an extra content of phenolic compounds to goldenberries, increasing thus their antioxidant potential. Full article

European consumers have a growing interest in new fruits and flavours, which has promoted the production and commercialisation of exotic fruits such as goldenberry (Physalis peruviana L., Fam. Solanaceae). Colombia and South Africa are currently the main producers of this fruit, but it can be cultivated in almost all the highlands of the tropics and in several parts of the subtropics, given its ability to adapt to a wide range of agroecological conditions [¹]. Consumer demand for this small orange berry has also been driven by its nutritional value and health-promoting effects [²]. Although there have been different studies about this fruit, the available information is still scarce. Furthermore, the fruit quality attributes can vary depending on the agricultural practices used and the edaphoclimatic conditions of the growing sites. Therefore, this study was carried out to evaluate the nutritional composition and in vitro antioxidant and antimicrobial activity of goldenberry cultivated in the northeast region of Portugal. Goldenberry samples were lyophilised and analysed to determine their proximate composition (moisture, protein, fat, ash, dietary fibre, and carbohydrates), following official methods of food analysis [³]. Their profiles of sugars, organic acids, fatty acids, and tocopherols were characterised by standardised chromatographic methods [³]. The powdered goldenberry sample was also prepared in a hydroethanolic extract used for the evaluation of antioxidant activity (by oxidative haemolysis and lipid peroxidation inhibition assays) and antimicrobial effects against foodborne bacteria and fungi (by serial microdilution methods) [³]. The nutritional analysis revealed high levels of carbohydrates (manly fructose and glucose) and fibre and a lipid fraction consisting mainly of polyunsaturated fatty acids. Citric and ascorbic acids were detected in high amounts, as well as the four tocopherol isoforms. The hydroethanolic berry extract showed capacity for inhibiting haemolytic oxidation and lipid peroxidation, antibacterial effects against Staphylococcus aureus and Bacillus cereus, and antifungal activity against Aspergillus and Penicillium strains. Overall, this work highlighted the nutritional value of goldenberry, which has been noted as a functional fruit with a growing presence in the Portuguese market. Full article

The volatiles of cape gooseberry fruit (Physalis peruviana L.) were isolated by solvent-assisted flavor evaporation (SAFE), odor active compounds identified by gas chromatography–olfactometry (GC-O) and gas chromatography–mass spectrometry (GC-MS). Quantitation of compounds was performed by headspace—solid phase microextraction (HS-SPME) for all but one. Aroma extract dilution analysis (AEDA) revealed 18 odor active regions, with the highest flavor dilution values (FD = 512) noted for ethyl butanoate and 4-hydroxy-2,5-dimethylfuran-3-one (furaneol). Odor activity values were determined for all 18 compounds and the highest was noted for ethyl butanoate (OAV = 504), followed by linalool, (E)-non-2-enal, (2E,6Z)-nona-2,6-dienal, hexanal, ethyl octanoate, ethyl hexanoate, butane-2,3-dione, and 2-methylpropanal. The main groups of odor active compounds in Physalis peruviana L. were esters and aldehydes. A recombinant experiment confirmed the identification and quantitative results. Full article

Anthocyanins, carotenoids and polyphenols are biomolecules that give the characteristic color to fruits. Carotenoids relate to yellow, orange and red colors whereas anthocyanins and polyphenols mainly relate to purple and red colors. Presently, standard determination of antioxidants is carried out using relatively complex methods and techniques. The aim of this study was to develop a mathematical prediction model to relate the internal color parameters of the Amazonic fruits araza (Eugenia stipitata Mc Vaugh), Andean fruit blackberry (Rubus glaucus Benth), Andean blueberry (Vaccinium floribundum Kunth), goldenberry (Physalis peruviana L.), naranjilla (Solanum quitoense Lam.), and tamarillo (Solanum betaceum Cav.) to their respective anthocyanins, carotenoids and polyphenols contents. The mathematical model was effective in predicting the total anthocyanins content (TAC), the total carotenoids content (TCC) and finally the total phenolic content (TPC) of fruits assayed. Andean blueberry presented a TPC with an experimental value of 7254.62 (mg GAE/100 g sample) with respect to a TPC prediction value of 7315.73 (mg GAE/100 g sample). Andean blackberry presented a TAC with an experimental value of 1416.69 (mg chloride cyanidin 3-glucoside/100 g) with respect to a prediction TAC value of 1413 (mg chloride cyanidin 3-glucoside/100 g). Full article