Optimized formulation of a Physalis peruviana L. fruit nectar: physicochemical characterization, sensorial traits and antioxidant properties

BAZALAR PEREDA, MAYRA SABY; NAZARENO, MÓNICA AZUCENA; VITURRO, CARMEN INÉS

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2020

0022-1155

The aim of this research was to develop and characterize an innovative nectar formulation of Physalis peruviana fruits from the Argentinean Northern Andean region with optimized proportions of pulp and sucrose that maximizes the antioxidant activity and with good sensorialacceptance, using the response surface methodology as optimization strategy. Physicochemical characteristics (total soluble solids, titratable acidity and pH), antioxidant activity (measured as the free radical scavenging activity against DPPH) and sensorial attributes (color, acidity, sweetness, texture, aroma and overall acceptance) wereevaluated in a series of nectar formulations. A significantcorrelation between overall acceptance and antioxidant activity contributed to achieve the objective outlined. The mathematical modelling defined a nectar with 65% fruit juice and pulp and 8% sucrose; this nectar presented absence of indicator microorganisms (aerobic mesophilic microorganisms, molds and yeasts, Salmonella spp., totalcoliforms, and Staphylococcus aureus coagulase positive) despite having no added preservatives. b-carotene and vitamin C contents (1.13 ± 0.02 and 16.56 ± 0.52 mg/ 100 mL respectively) and antioxidant activity towards DPPH (EC50: 2.43 ± 0.07 mg/mL), ABTS? (3.48 ± 0.07 lmol Trolox/mL) and FRAP (10.16 ± 0.10 lmol Trolox/mL), make this nectar a functional food with potential for the food industry.