Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

Abstract

Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.Keywords: Physalis L.; different species; characterization; jelly processing; harmonization. Practical Aplications: It was possible to verify which physalis are the nutritionally richest species and which species are more suitable for jelly processing.

Рhysicochemical and textural properties of reduced sugar jellies from Physalisperuviana L. fruit

“…To the best of our knowledge, there are no previous studies on jellies from physalis juice and sugar substitutes (maltitol in particular), so it is difficult to make comparisons to literature data. Our results for sample S differed numerically from the texture characteristics of physalis jellies, made from 59.25% physalis juice, 40% sucrose and 0.75% high methoxyl pectin, reported by Curi et al [11] hardness 0.22 N, adhesiveness 0.47 N/s, and cohesiveness 0.39, explicable by the different jelly matrix composition and analysis conditions. Obviously, the weaker hardness of sample F was associated to the bigger hygroscopic potential due to the presence of fructose (absorption of moisture after storing for 24 h), thus being in accordance with the results for the sorption properties of the jellies described above.…”

“…The latter include various categories of fruit derivatives and functional foods, preferred by the consumers, such as juices, yogurts, ice-creams, jellies, raisins, etc. [11][12][13][14][15]. According to Sheikha et al [16], physalis juice contained (on a wet weight basis) 89.34% water, 0.13% lipids, 1.02% protein, 6.95% total sugars, and 0.14% pectin.…”

Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes

“…In this context, the industrialization of the fruit emerges as an attempt to reduce waste, enabling consumers to continue enjoying its functional benefits for longer periods of time (Goldmeyer, Penna, Melo, & Rosa, 2014). The development of jellies are one of the most widely used processes to this end, because it follows a simple methodology, requires little equipment, and results in a product of great acceptability (Guilherme et al, 2012;Schafaschek, Hickel, Pereira, Oliveira, & Toledo, 2016;Curi et al, 2017).…”

Characterization of nitrate reductase activity (NR) in foliar and radicular tissues of Physalis angulata L.: diurnal variations and protocol optimization

“…Its fruits have a sweet and slightly acid taste. They have the potential to be commercially exploited (Curi et al, 2018). P. angulata also has a medicinal potential, attributed to its phytochemical composition, in which flavonoids, alkaloids and different steroids can be found.…”