Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.)

Abstract

Abstract:This study aimed to develop a process for the development of ready to serve (RTS) beverages from enzyme liquefied (pectinase) Cape gooseberry juice with additives and preservatives. Storage stability of the RTS beverage at both refrigerated temperature (LT: 4 ± 1 • C) and room temperature (RT: 27 ± 2 • C) were evaluated for 90 days for microbial, sensorial and physicochemical quality parameters. The stability of RTS beverage stored at LT (4 ± 1 • C) was excellent with a retention of the primary quality attributes ascorbic acid (15.44 mg/100 mL), total phenolic content (15.50 mg GAE/100 mL), total carotene (1.07 mg/100 mL), β-carotene (0.78 mg/100 mL), high viscosity (30.29 cp), and with high sensory scores of the product (8.3) up to 90 days as compared to the overall acceptability (6.5) of RT stored RTS for 60 days. Additionally, both the LT and RT stored RTS beverages had microbial counts within the permissible limits. Therefore, both beverages were safe to consume at the end of storage duration. In conclusion, the RTS beverage developed from Cape gooseberry could be served as functional health drink alternative to synthetic soft drinks due to its unique features (high nutritive values, high organoleptic values and high stability) of the product.

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

“…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). Cape gooseberry fruit, as well as fruit pomace (seeds and skins, accumulated as waste in juice production) have been identified as an excellent source of edible oil, both in terms of oil yield and oil composition Mörsel 2003, 2009;Ramadan et al 2008).…”

Utilization of Husk Tomato Fruit Seeds Powder in some Foodstuff استخدام مسحوق بذور ثمار الحرنکش فی بعض المواد الغذائیة

“…It is frequently cultivated in gardens for decoration. The juice of berry is slightly acidic, but agreeable to the taste and quite great in vitamin content (Hemalatha et al, 2018).…”

Quality Properties of Husk Tomato Juice and Its Impact in Stirred Probiotic Yogurt

“…Nowadays, consumers are gradually shifting towards the consumption of natural fruit juicebased-beverages because of their high nutritional values, medicinal importance, and good calorific source over synthetic beverages [1,2]. Many countries through the world have been detected the magnitude of fermented food as a cheap means of preservation, promoting nutritional quality and consolidating sensory characteristics [3].…”

“…In Egypt, economical importance of Physalis is increase, for achieving a major success in local, Arabic and European markets. Furthermore, It is given a considerable attention for promoting this hopeful crop; production and quality to meet the gradual request of local fresh markets, medicinal purposes, developing processing industry [2,5,6]. It has potential medicinal characteristics, such as antipyretic, depurative, diuretic, pectoral, and vermifuge antioxidant and anti-bacterial properties, and high nutritional value owing to its high vitamins content, minerals particularly P, Fe and fibers.…”