Abstract
Background: The goldenberry is a fruit that grows in the Andean valleys of Ecuador and Peru. The goldenberry has a high nutritional value, thanks to the presence of ascorbic acid, carotenoids, and total phenols. Also, this fruit has shown the ability to attenuate hepatorenal injuries, antidiabetic and antihypertensive effects, and hepatoprotective effects.
Objective: The work aimed to take advantage of the nutritional and medicinal properties of the goldenberry (Physalis peruviana L.) by developing a juice substituting sucrose for low-calorie sweeteners. Also, this study evaluated the effect of these sweeteners on sensory, physicochemical, and quality of juice attributes.
Methods: Different formulations were tested, varying the percentage of pulp, sweeteners (sucrose, sucralose, and acesulfame K), and stabilizer (xanthan gum). The formulations were subjected to sensory analysis using 48 semi-trained tasters. The acidity, pH, soluble solids, and density were analyzed using the methodology described in Ecuadorian standards. In addition, the nutritional and microbiological quality was analyzed, and a shelf-life study was carried out under normal and accelerated conditions.
Results: The best formulation was elaborated with 30% goldenberry pulp, 0.016% acesulfame K, 0.0054% sucralose, and 0.1% xanthan gum. The best formulation showed 0.3% of protein, 0.3% of ash, 4% of carbohydrates, and 35 mg/100 g of vitamin C. Consumption of 500 ml of the beverage provided 17 Kcal. It can be preserved for 2.5, 1.6, and 0.8 months at 8, 20, and 35ºC storage temperatures, respectively.
Conclusion: The best formulation scored better in odor and general acceptability attributes. Also, this formulation showed a synergistic effect between the fruit components and the low-calorie sweeteners, generating an effect that intensifies the sensory fruity aroma.
Graphical Abstract
[1]
Etzbach L, Pfeiffer A, Schieber A, Weber F. Effects of thermal pasteurization and ultrasound treatment on the peroxidase activity, carotenoid composition, and physicochemical properties of goldenberry (Physalis peruviana L.) puree. Lebensm Wiss Technol 2019; 100: 69-74.
[http://dx.doi.org/10.1016/j.lwt.2018.10.032]
[http://dx.doi.org/10.1016/j.lwt.2018.10.032]
[2]
Giraldo GI, Cruz CD, Sanabria NR. Physical properties of clarified cape gooseberry (Physalis peruviana) juice as a function of concentration and temperature. Información tecnológica 2017; 28(1): 133-42.
[http://dx.doi.org/10.4067/S0718-07642017000100013]
[http://dx.doi.org/10.4067/S0718-07642017000100013]
[3]
Yıldız G, İzli N, Ünal H, Uylaşer V. Physical and chemical characteristics of goldenberry fruit (Physalis peruviana L.). J Food Sci Technol 2015; 52(4): 2320-7.
[http://dx.doi.org/10.1007/s13197-014-1280-3] [PMID: 25829615]
[http://dx.doi.org/10.1007/s13197-014-1280-3] [PMID: 25829615]
[4]
Chancosi CDM. Evaluation of the effect of storage temperature on ascorbic acid content and nutraceutical properties of uvilla physalis peruviana L with calyx, in School Of Engineering In Agricultural And Environmental Sciences. Ibarra - Ecuador: North Technical University 2017.
[5]
Akhtar N, Khalil S, Arshad S, Fatima H, Amjad SM. Saboon Biological activities and nutritional value of Physalis peruviana L Natural Bio-active Compounds. Springer 2019; pp. 587-98.
[http://dx.doi.org/10.1007/978-981-13-7154-7_21]
[http://dx.doi.org/10.1007/978-981-13-7154-7_21]
[6]
Ramadan MF. Bioactive phytochemicals, nutritional value, and functional properties of cape gooseberry (Physalis peruviana): An overview. Food Res Int 2011; 44(7): 1830-6.
[http://dx.doi.org/10.1016/j.foodres.2010.12.042]
[http://dx.doi.org/10.1016/j.foodres.2010.12.042]
[7]
Dkhil MA, Al-Quraishy S, Diab MMS, Othman MS, Aref AM, Abdel Moneim AE. The potential protective role of Physalis peruviana L. fruit in cadmium-induced hepatotoxicity and nephrotoxicity. Food Chem Toxicol 2014; 74: 98-106.
[http://dx.doi.org/10.1016/j.fct.2014.09.013] [PMID: 25265456]
[http://dx.doi.org/10.1016/j.fct.2014.09.013] [PMID: 25265456]
[8]
El-Gengaihi SE, Hamed MA, Khalaf-Allah AERM, Mohammed MA. Golden berry juice attenuates the severity of hepatorenal injury. J Diet Suppl 2013; 10(4): 357-69.
[http://dx.doi.org/10.3109/19390211.2013.830675] [PMID: 24168372]
[http://dx.doi.org/10.3109/19390211.2013.830675] [PMID: 24168372]
[9]
Lotfy L, Boriy EG, Yousef E. Chemical and biological studies on the goldenberry (Physalis peruviana L.) on hyperglycemic rats. Int J Biochem Res Rev 2021; 30(2): 32-9.
[10]
Zakaria R, Abelbaky MS, Abo-Raya AO. Effect of golden berry (Physalis peruviana) fruits and its peels on acute hepatotoxicity with diabetic rats. Egypt J Appl Sci 2020; 35(11): 158-71.
[http://dx.doi.org/10.21608/ejas.2020.136414]
[http://dx.doi.org/10.21608/ejas.2020.136414]
[11]
Pino-de la Fuente F, Nocetti D, Sacristán C, et al. Physalis peruviana L. pulp prevents liver inflammation and insulin resistance in skeletal muscles of diet-induced obese mice. Nutrients 2020; 12(3): 700.
[http://dx.doi.org/10.3390/nu12030700] [PMID: 32151028]
[http://dx.doi.org/10.3390/nu12030700] [PMID: 32151028]
[12]
Toro Arango RM, Aragón NDM, Ospina GLF. Hepatoprotective effect of calyces extract of Physalis peruviana in hepatotoxicity induced by CCl4 in wistar rats. Vitae 2013; 20(2): 125-32.
[http://dx.doi.org/10.17533/udea.vitae.12560]
[http://dx.doi.org/10.17533/udea.vitae.12560]
[13]
Nagarajan S. A review of potential hepatoprotective compounds from medicinal plants. Pharmacophore 2022; 13(4): 8-22.
[http://dx.doi.org/10.51847/9jMktTwwjl]
[http://dx.doi.org/10.51847/9jMktTwwjl]
[14]
Pepin A, Stanhope KL, Imbeault P. Are fruit juices healthier than sugar-sweetened beverages? A review. Nutrients 2019; 11(5): 1006.
[http://dx.doi.org/10.3390/nu11051006] [PMID: 31052523]
[http://dx.doi.org/10.3390/nu11051006] [PMID: 31052523]
[15]
Chaput JP, Tremblay MS, Katzmarzyk PT, et al. Sleep patterns and sugar-sweetened beverage consumption among children from around the world. Public Health Nutr 2018; 21(13): 2385-93.
[http://dx.doi.org/10.1017/S1368980018000976] [PMID: 29681250]
[http://dx.doi.org/10.1017/S1368980018000976] [PMID: 29681250]
[16]
Tyug TS, Abdullah ZNAN, Tan SS, Tan CX. Gender and body weight status differences in the consumption frequency, choice and sugar intake of ready-to-drink sugar-sweetened beverages. Br Food J 2020; 122(10): 3039-48.
[http://dx.doi.org/10.1108/BFJ-03-2020-0243]
[http://dx.doi.org/10.1108/BFJ-03-2020-0243]
[17]
Katzmarzyk P, Broyles S, Champagne C, et al. Relationship between soft drink consumption and obesity in 9–11 years old children in a multi-national study. Nutrients 2016; 8(12): 770.
[http://dx.doi.org/10.3390/nu8120770] [PMID: 27916866]
[http://dx.doi.org/10.3390/nu8120770] [PMID: 27916866]
[18]
Binns NM. Sucralose - all sweetness and light. Nutr Bull 2003; 28(1): 53-8.
[http://dx.doi.org/10.1046/j.1467-3010.2003.00307.x]
[http://dx.doi.org/10.1046/j.1467-3010.2003.00307.x]
[19]
Goli M, Heidarian M. Production of Masghati sweets formulation containing Ganoderma locidum by replacing sucrose and wheat starch with sucralose-isomalt and potato starch by response surface methodology. Iran Food Sci Technol Res J 2021. Available from: https://agris.fao.org/agris-search/search.do?recordID=IR2022800048
[20]
Magnuson BA, Carakostas MC, Moore NH, Poulos SP, Renwick AG. Biological fate of low-calorie sweeteners. Nutr Rev 2016; 74(11): 670-89.
[http://dx.doi.org/10.1093/nutrit/nuw032] [PMID: 27753624]
[http://dx.doi.org/10.1093/nutrit/nuw032] [PMID: 27753624]
[21]
Wiklund AKE, Breitholtz M, Bengtsson BE, Adolfsson-Erici M. Sucralose-An ecotoxicological challenger? Chemosphere 2012; 86(1): 50-5.
[http://dx.doi.org/10.1016/j.chemosphere.2011.08.049] [PMID: 21955350]
[http://dx.doi.org/10.1016/j.chemosphere.2011.08.049] [PMID: 21955350]
[22]
Nikoleli G-P, Asimakopoulos AG, Nikolelis DP. Methods of analysis of acesulfame-K and aspartame Handbook of analysis of active compounds in functional foods. CRC Press 2012; pp. 847-62.
[http://dx.doi.org/10.1201/b11653-51]
[http://dx.doi.org/10.1201/b11653-51]
[23]
Dhartiben KB, Aparnathi KD. Chemistry and use of artificial intense sweeteners. Int J Curr Microbiol Appl Sci 2017; 6(6): 1283-96.
[25]
Chattopadhyay S, Raychaudhuri U, Chakraborty R. Artificial sweeteners-A review. J Food Sci Technol 2014; 51(4): 611-21.
[http://dx.doi.org/10.1007/s13197-011-0571-1] [PMID: 24741154]
[http://dx.doi.org/10.1007/s13197-011-0571-1] [PMID: 24741154]
[26]
Carocho M, Morales P, Ferreira ICFR. Sweeteners as food additives in the XXI century: A review of what is known, and what is to come. Food Chem Toxicol 2017; 107(Pt A): 302-17.
[http://dx.doi.org/10.1016/j.fct.2017.06.046] [PMID: 28689062]
[http://dx.doi.org/10.1016/j.fct.2017.06.046] [PMID: 28689062]
[27]
Rother KI, Conway EM, Sylvetsky AC. How non-nutritive sweeteners influence hormones and health. Trends Endocrinol Metab 2018; 29(7): 455-67.
[http://dx.doi.org/10.1016/j.tem.2018.04.010] [PMID: 29859661]
[http://dx.doi.org/10.1016/j.tem.2018.04.010] [PMID: 29859661]
[28]
Oehlert GW. A first course in design and analysis of experiments. University of Minnesota. 2010. Available from: http://users.stat.umn.edu/~gary/book/fcdae.pdf
[29]
International Organization for Standardization. Fruit and vegetable products: determination of titratable acidity. 1998. Available from: https://www.iso.org/obp/ui/#iso:std:iso:750:ed-2:v1:en
[30]
AOAC International. Official methods of analysis of the Association of Official Analytical Chemists.. 1970. Available from: https://www.aoac.org/official-methods-of-analysis/
[31]
Ecuadorian Standardization Service (INEN), NTE INEN-ISO 2172: Fruit juice - Determination of soluble solids content - Pyknometric method (ISO 2172:1983, IDT). 2014. Quito-Ecuador. p. 6
[32]
Ecuadorian Standardization Service (INEN), NTE INEN 1529-7: Microbiological control of foods. Determination coliform. By the technique of colony count. 2013. Quito-Ecuador. p. 8.
[33]
Ecuadorian Standardization Service (INEN), NTE INEN 1529-11: Microbiological control of foods. Molds yeasts viables, detection. 2013. Quito-Ecuador. p. 8.
[35]
Yang D, Chen B. Simultaneous determination of nonnutritive sweeteners in foods by HPLC/ESI-MS. J Agric Food Chem 2009; 57(8): 3022-7.
[http://dx.doi.org/10.1021/jf803988u] [PMID: 19275236]
[http://dx.doi.org/10.1021/jf803988u] [PMID: 19275236]
[36]
Chan PNA. Chemical properties and applications of food additives: Flavor, sweeteners, food colors, and texturizers Handbook of food chemistry. Springer 2015; pp. 101-29.
[http://dx.doi.org/10.1007/978-3-642-36605-5_38]
[http://dx.doi.org/10.1007/978-3-642-36605-5_38]
[37]
Schiffman SS, Booth BJ, Carr BT, Losee ML, Sattely-Miller EA, Graham BG. Investigation of synergism in binary mixtures of sweeteners. Brain Res Bull 1995; 38(2): 105-20.
[http://dx.doi.org/10.1016/0361-9230(95)00062-J] [PMID: 7583335]
[http://dx.doi.org/10.1016/0361-9230(95)00062-J] [PMID: 7583335]
[38]
Mora MR, Dando R. The sensory properties and metabolic impact of natural and synthetic sweeteners. Compr Rev Food Sci Food Saf 2021; 20(2): 1554-83.
[http://dx.doi.org/10.1111/1541-4337.12703] [PMID: 33580569]
[http://dx.doi.org/10.1111/1541-4337.12703] [PMID: 33580569]
[39]
Schiffman SS, Booth BJ, Losee ML, Pecore SD, Warwick ZS. Bitterness of sweeteners as a function of concentration. Brain Res Bull 1995; 36(5): 505-13.
[http://dx.doi.org/10.1016/0361-9230(94)00225-P] [PMID: 7712215]
[http://dx.doi.org/10.1016/0361-9230(94)00225-P] [PMID: 7712215]
[40]
Lin SD, Lee CC. Qualities of chiffon cake prepared with indigestible dextrin and sucralose as replacement for sucrose. Cereal Chem 2005; 82(4): 405-13.
[http://dx.doi.org/10.1094/CC-82-0405]
[http://dx.doi.org/10.1094/CC-82-0405]
[41]
Li JJ, Dong M, Liu YL, et al. Effect of food emulsifiers on aroma release. Molecules 2016; 21(4): 511.
[http://dx.doi.org/10.3390/molecules21040511] [PMID: 27110762]
[http://dx.doi.org/10.3390/molecules21040511] [PMID: 27110762]
[42]
Xu J, He Z, Zeng M, et al. Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage. Food Chem 2017; 228: 595-601.
[http://dx.doi.org/10.1016/j.foodchem.2017.02.040] [PMID: 28317768]
[http://dx.doi.org/10.1016/j.foodchem.2017.02.040] [PMID: 28317768]
[43]
Pimentel TC, Madrona GS, Prudencio SH. Probiotic clarified apple juice with oligofructose or sucralose as sugar substitutes: Sensory profile and acceptability. Lebensm Wiss Technol 2015; 62(1): 838-46.
[http://dx.doi.org/10.1016/j.lwt.2014.08.001]
[http://dx.doi.org/10.1016/j.lwt.2014.08.001]
[44]
Umbelino Cavallini DC, André Bolini HM. Comparison of temporal perception of sweetness, bitterness and fruit flavor in reconstituted mango juice sweetened with sucrose, 2:1 cyclamate/saccharin mixture, aspartame, sucralose and stevia. Bulletin Food Proc Res Center 2005; 23(2)
[45]
De Marchi R, Montes-Villanueva ND, McDaniel MR, Bolini HMA. Sensory profile and stability of a new ready-to-drink passion fruit juice beverage with different sweetener systems 2012.
[http://dx.doi.org/10.7835/ccwp-2012-09-0016]
[http://dx.doi.org/10.7835/ccwp-2012-09-0016]
[46]
Wang B, Wang L-J, Li D, Özkan N, Li S-J, Mao Z-H. Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose. Carbohydr Polym 2009; 77(3): 472-81.
[http://dx.doi.org/10.1016/j.carbpol.2009.01.017]
[http://dx.doi.org/10.1016/j.carbpol.2009.01.017]
[47]
Hyang Aee L, Nam Hie K, Nishinari K. DSC and rheological studies of the effects of sucrose on the gelatinization and retrogradation of acorn starch. Thermochim Acta 1998; 322(1): 39-46.
[http://dx.doi.org/10.1016/S0040-6031(98)00469-9]
[http://dx.doi.org/10.1016/S0040-6031(98)00469-9]
[48]
Salehi F. Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates. J Food Meas Charact 2020; 14(5): 2472-88.
[http://dx.doi.org/10.1007/s11694-020-00495-0]
[http://dx.doi.org/10.1007/s11694-020-00495-0]
[49]
Dornbusch AM. Comparing astringency and sourness of whey protein beverages acidified with four different acids. University of Minnesota 2015.
[50]
Arora S, Shendurse AM, Sharma V, Wadhwa BK, Singh AK. Assessment of stability of binary sweetener blend (aspartame x acesulfame-K) during storage in whey lemon beverage. J Food Sci Technol 2013; 50(4): 770-6.
[http://dx.doi.org/10.1007/s13197-011-0386-0] [PMID: 24425980]
[http://dx.doi.org/10.1007/s13197-011-0386-0] [PMID: 24425980]
[51]
Grotz VL, Munro IC. An overview of the safety of sucralose. Regul Toxicol Pharmacol 2009; 55(1): 1-5.
[http://dx.doi.org/10.1016/j.yrtph.2009.05.011] [PMID: 19464334]
[http://dx.doi.org/10.1016/j.yrtph.2009.05.011] [PMID: 19464334]
[52]
Ecuadorian Standardization Service (INEN), NTE INEN 2485: Fresh Fruit. Cape Gooseberry. Requirements. 2009. Quito-Ecuador. p. 9.
[53]
Ramadan MF, Moersel JT. Impact of enzymatic treatment on chemical composition, physicochemical properties and radical scavenging activity of goldenberry (Physalis peruviana L.) juice. J Sci Food Agric 2007; 87(3): 452-60.
[http://dx.doi.org/10.1002/jsfa.2728]
[http://dx.doi.org/10.1002/jsfa.2728]
[54]
Ecuadorian Standardization Service (INEN), NTE INEN 2304: Soft drinks or noncarbonated beverages. Requirements. 2017. Quito-Ecuador. p. 6.
[55]
Rymenants M, van de Weg E, Auwerkerken A, et al. Detection of QTL for apple fruit acidity and sweetness using sensorial evaluation in multiple pedigreed full-sib families. Tree Genet Genomes 2020; 16(5): 71.
[http://dx.doi.org/10.1007/s11295-020-01466-8]
[http://dx.doi.org/10.1007/s11295-020-01466-8]
[56]
Guerrero-Legarreta I. Spoilage detection Handbook of processed meats and poultry analysis. CRC Press 2009; pp. 446-56.
[57]
Tian H, Wang Y, Liu Z, et al. Effects of malic acid and sucrose on the fermentation parameters, CNCPS nitrogen fractions, and bacterial community of Moringa oleifera leaves silage. Microorganisms 2021; 9(10): 2102.
[http://dx.doi.org/10.3390/microorganisms9102102] [PMID: 34683423]
[http://dx.doi.org/10.3390/microorganisms9102102] [PMID: 34683423]
[58]
Buiarelli F, Filippo P, Pomata D, Riccardi C, Rago D. Determination of sugar content in commercial fruit juices by Refractometric, volumetric and chromatographic methods. J Nutr Ther 2016; 5(3): 75-84.
[http://dx.doi.org/10.6000/1929-5634.2016.05.03.3]
[http://dx.doi.org/10.6000/1929-5634.2016.05.03.3]
[59]
Ozturk A, Ozdemir Y, Albayrak B, Şimşek M, Yıldırım KC. Some nutrient characteristics of golden berry (Physalis peruviana L.) cultivar candidate from Turkey. Scientific Papers Series B Horticulture 2017; 61: 293-7.
[60]
Labuza TP, Fu B. Growth kinetics for shelf-life prediction: Theory and practice. J Ind Microbiol 1993; 12(3-5): 309-23.
[http://dx.doi.org/10.1007/BF01584208]
[http://dx.doi.org/10.1007/BF01584208]
[61]
Beuchat LR. Influence of water activity on growth, metabolic activities and survival of yeasts and molds. J Food Prot 1983; 46(2): 135-41.
[http://dx.doi.org/10.4315/0362-028X-46.2.135] [PMID: 30913613]
[http://dx.doi.org/10.4315/0362-028X-46.2.135] [PMID: 30913613]
