Changes in the bioactive compounds of pasteurized gooseberry (Physalis peruviana L.) juice
Abstract
The worldwide market of fruit drinks is interested in exotic juices with high nutritional value, and part of that demand can be satisfied with gooseberry derivatives. Therefore, the objective of this study was to evaluate the effect of pasteurization on the concentration of vitamin C, carotenoids, and surface color of cape gooseberry juice. Gooseberry fruits in a state 5 of maturity (yellow-orange) were processed in a commercial juice extractor, and the obtained juice was mixed with distilled water in a 1: 1 ratio. Two pasteurization treatments (80 ° C for 15 minutes and 94 ° C for 29 minutes) were evaluated to establish their effects on the response variables (vitamin C, carotenoids, and surface color). The results indicate that the pasteurization treatments did not significantly affect the concentration of vitamin C or the luminosity. Nevertheless, the thermal treatments significantly increased (p<0.05), between 50 and 83 %, the concentration of carotenoids, the values of chromaticity, and the yellowing index of cape gooseberry juice. According to the results, it can be concluded that pasteurization treatments favor the nutritional quality and superficial color of said juice.
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