Physalis peruviana powder: chemistry and technology
Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionality, Elsevier, ss.383-387, 2024
- Yayın Türü: Kitapta Bölüm / Araştırma Kitabı
- Basım Tarihi: 2024
- Doi Numarası: 10.1016/b978-0-443-15433-1.00036-4
- Yayınevi: Elsevier
- Sayfa Sayıları: ss.383-387
- Anahtar Kelimeler: bioactive compounds, cape gooseberry, drying technology, Physalis peruviana, powder
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
The goldenberry fruit is in the category of tropical plants. The use of goldenberry fruit in the industry is very seldom when evaluated as a fresh product, which is recommended to evaluate a transformation process that leads to a value-added product. Within this scope, this fruit can be used in the production of some food products such as canned compote, dried fruit, nectar, syrup, paste, jam, and appetizers, and it is also possible to obtain powder products by using different drying techniques. Selecting a suitable drying technology is essential, as high-temperature drying of products adversely affects the quality of the final product. Novel methods such as freeze drying and spray drying could be maintained for manufacturing powder from fresh fruit. Oven drying, drum drying, and microwave drying are also other alternative methods. As a minimal thermal process, the powders obtained by freeze drying appear lighter than classical methods (oven or drum drying). Apart from physical attributes, chemical constituents are also positively affected by minimal thermal drying methods as expected. Goldenberry also has a potential usage area as a food additive in dried form. Powder formulations from cape gooseberry stand out in terms of phytochemical content having functional and nutraceutical features. Phenolic acids, minerals, and vitamins take the lead among these components. As a result of the concentration of phenolic compounds, the powder has a bitter taste. In addition to the use of goldenberry fruit in powder form in appropriate processes, parts of this fruit with different bioactive content such as seeds and peel have the potential to be used as powder. In this chapter, cape gooseberry powder production techniques, and usage areas besides composition and chemistry have been reviewed.