Evaluating the effect of storage conditions on the shelf life of cape gooseberry (Physalis peruviana L.)

Olivares-Tenorio, Mary-Luz; Dekker, Matthijs; Boekel, M.A.J.S. van; Verkerk, Ruud

doi:10.1016/j.lwt.2017.03.027

Cited by 35 publications

(26 citation statements)

References 28 publications

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“…It is necessary to conduct a combination of chemical, physical, physicochemical, and microbiological analyses for a satisfactory monitoring of the shelf life length. A not less important and determinant factor in the shelf life of foods is sensory evaluation, since most consumers buy products based on the sensory characteristics of the products, such as color, smell, texture, and flavor (Hough & Garitta, ; Olivares‐Tenorio, Dekker, Van Boekel, & Verkerk, ). The shelf life of perishable foods is limited by all these sensory attributes, as well as by loss of nutritional value and by onset of microbial growth, that which usually cause changes on the product until to their complete unacceptability.…”

Section: Introductionmentioning

confidence: 99%

Shelf life determination of frozen fish sausage produced with fillet and minced fish derived from the Nile tilapia processing

Lago

Teixeira

Olímpio

et al. 2019

J Food Process Preserv

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In the food sector, a sustainable possibility for the fish industry is sausage production with minced fish. The aim of this study was to determine the shelf life of frozen fish sausage prepared with waste and fillets, produced from Nile tilapia filleting wastes, in order to establish the storage time of the new product. The shelf life of the product was determined during frozen storage at −10°C by a series of analysis at 15‐day intervals. The frozen storage had an effect on the chemical and physical characteristics of the final product. The nutritional and microbiological quality of the tilapia sausage was maintained within the recommended standards. The acceptance of the product was not compromised by the storage period. The shelf life of fish sausages made with wastes and fillets, ground, of Nile tilapia, under the work conditions described, can be ensured during 60 days of storage at −10°C. Practical applications The relatively simple, low‐cost, and sustainable production of the minced fish and the certainty of the absence of bones make its use possible in emulsified products. Considering the fact that fish belongs to perishable foods, the main concern of the researchers and industries is their shelf life extension of the new product. However, information on the effect of frozen storage on the chemical, physical, microbiological, and sensory properties of the fish sausage produced from minced tilapia is limited. To reach this innovation, it is essential for the monitoring of the final product parameters over the frozen storage to establish the shelf life.

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Section: Introductionmentioning

confidence: 99%

Shelf life determination of frozen fish sausage produced with fillet and minced fish derived from the Nile tilapia processing

Lago

Teixeira

Olímpio

et al. 2019

J Food Process Preserv

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“…In terms of strawberries, the anthocyanin content is highlighted and 80% is represented by pelargonidin‐3‐O‐glucoside in addition to flavonols, flavanols, and hydroxycinnamic acid (Gündüz, 2015). For cape gooseberry, the anthocyanin content contains β‐carotene and ascorbic acid (Olivares‐Tenorio et al., 2017), and ellagitannins and proanthocyanidins as well as hydroxycinnamic acids, flavonols, and anthocyanins (mainly cyanidin‐3‐O‐glucoside and cyanidin‐3‐O‐rutinoside) (Osorio et al., 2012) for blackberries. The effect that the addition of GA has on antioxidant capacity can be observed as it has been shown that gums have a protective effect on bioactive compounds to prevent oxidation (Taheri & Jafari, 2019; Zhang, Fan, Li, Chen, & Liang, 2019) and even exert a protective effect against shear forces and degrading enzymatic processes that occur when breaking the cell structure.…”

Section: Resultsmentioning

confidence: 99%

“…The fruit of the cape gooseberry is spherical in shape, weighs between 4–10 g, and has a large amount of circular seeds inside (Fischer, Almanza‐merchán, & Miranda, 2014). The cape gooseberry is a good source of vitamin A, vitamin C, and B‐complex vitamins (Olivares‐Tenorio, Dekker, van Boekel, & Verkerk, 2017). It also contains a great variety of antioxidant compounds such as tocopherols and carotenoids (mainly carotenoids) (Ramadan, 2011) as well as other compounds that are biologically active such as withanolides: A group of steroid compounds that present repellent, immunomodulatory, antibacterial, anti‐inflammatory, antitumor, and antihepatotoxic activity (Ahmad et al., 1999; Olivares‐Tenorio, Dekker, Verkerk, & van Boekel, 2016; Sang‐Ngern et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical stability of colloidal systems using the cape gooseberry, strawberry, and blackberry for spray drying

Bedoya

Rodríguez

Gil

2020

J Food Process Preserv

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Tropical fruits have organoleptic and nutritional characteristics that are desired by consumers. The cape gooseberry (CG), strawberry (S), and blackberry concentrate (BC) contain a large number of bioactive compounds. The aim of this research was to determine the influence that a composition of a suspension based on CG, S, and gum arabic (GA) had the stability of a colloidal system. The emulsion was homogenized. A central composite experimental design was used and the independent variables were: % of cape gooseberry solids (STC) (50%–62%), strawberry solids (STS) (18%–24%), and gum arabic solids (STGA) (0.4%–0.6%). The dependent variables were viscosity (μ), zeta potential (ζ), particle size (D10, D50, D90), total solids (STCS), spectral stability index (R), and antioxidant activity (ABTS and DPPH). The suspension was experimentally optimized with the following results: STC:50%, STS:18.9%, STGA:0.6%, μ:485.27 ± 8.46, |ζ|:20.03 ± 1.04, D10:14.41 ± 1.61, D50:165.20 ± 3.36, D90:428.52 ± 17.53, STCS:11.20 ± 0.18, R:0.22 ± 0.03, ABTS:1,307.41 ± 18.71, and DPPH:1632.56 ± 73.19. Experimental validation of the optimal suspension formulation conditions showed good results, which meant that a stable suspension was obtained with high antioxidant activity. Practical applications The following research establishes the optimal formulation of a suspension based on strawberry, blackberry, and cape gooseberry. This was carried out in order to guarantee a quality feed (high in antioxidants and physicochemical stable) for the spray‐drying process. It is well‐known that obtaining a good product in a powder form depends largely on the good quality of the feed suspension. The cape gooseberry, strawberry, and blackberry are fruits with a great variety of bioactive compounds, although they have a short shelf life when they are in a fresh stage. Thus, it is considered important to develop products that largely preserve the nutritional properties of these fruits and at the same time extend their shelf life.

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“…The berries are consumed mostly fresh, as fruit desserts or salads; fresh fruit in partly open calyces make an excellent exotic decoration to various dishes. Considering the fact that the shelf life of ripe fruit is relatively short, up to one month with calyx and 4 to 5 days without the calyx, in a cooled environment (Olivares-Tenorio et al 2017a;Puente et al 2011), much of the produced fruit is being dehydrated (Junqueira et al 2017;Nawirska-Olszanska et al 2017) or processed to value-added dry products (Dag et al 2017;Hernandez-Sandoval et al 2014;Vega-Galvez et al 2014). Additionally, Cape gooseberry fruit is favorable for processing into a variety of culinary products, such as jams, jellies, juices, beverages, dressings and sauces for meat and sea food, which nutritional, organoleptic, rheological and other characteristics have been extensively studied (Erkaya et al 2012;Hegazy et al 2019;Hemalatha et al 2018;Ramadan and Mörsel 2007;Sharoba and Ramadan 2011;Vega-Galvez et al 2014).…”

Section: Chemical Composition Biological Activities and Use Of Physamentioning

confidence: 99%

Phytochemical composition and biological activity of Physalis spp.: A mini-review

Mazova

Popova

Stoyanova

2020

FSAB

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The main objective of this mini-review was to synthesize recent data about the phytochemical composition, the nutritional properties, and the biological and pharmacological activities of a now cosmopolitan genus, Physalis (Solanaceae), being in the focus of intensive research over the last two decades. Six Physalis species with nutritional and pharmacological promise are considered in particular – P. peruviana L., P. philadelphica Lam., P. ixocarpa Brot. ex Horm., P. angulata L., P. pubescens L., and P. alkekengi L. Summarized contemporary data on the metabolite profile and the biological activities of Physalis species support their century-long use in traditional medicine and human nutrition. The fruit represent a rich source of minerals, vitamins, fibers, carotenoids, proteins, fructose, sucrose esters, pectins, flavonoids, polyphenols, polyunsaturated fatty acids, phytosterols and many other beneficial nutrients. Individual phytochemicals and complex fractions isolated from Physalis plants demonstrate various biological and pharmacological activities, the most promising of which include antimicrobial, antioxidant, anti-diabetic, hepato-renoprotective, anti-cancer, anti-inflammatory, immunomodulatory and others. Most of these activities are associated with the presence of flavonoids, phenylpropanoids, alkaloids, physalins, withanolides, and other bioactive compounds. The accumulated data disclose the potential of Physalis spp. as highly functional foods, as profitable crops for many regions over the world, and as sources of valuable secondary metabolites for phytopharmacy, novel medicine and cosmetics. Information provided by this review is also important for a more intensive promotion of Physalis species in Bulgaria and for future studies on their composition and benefits.

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Evaluating the effect of storage conditions on the shelf life of cape gooseberry (Physalis peruviana L.)

Cited by 35 publications

References 28 publications

Shelf life determination of frozen fish sausage produced with fillet and minced fish derived from the Nile tilapia processing

Shelf life determination of frozen fish sausage produced with fillet and minced fish derived from the Nile tilapia processing

Physicochemical stability of colloidal systems using the cape gooseberry, strawberry, and blackberry for spray drying

Phytochemical composition and biological activity of Physalis spp.: A mini-review

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