Chemical characteristics, bioactive compounds, and advances in processing of Physalis peruviana.

Abstract

Consumers are interested in new and exotic fruits that contribute to wellness and health benefits with phytochemical compounds. In this context, Cape gooseberry (CG) (Physalis peruviana) also called Inca berry, uchuva and Golden berry, is a sweet and exotic fruit originating in the Andes region of South America. It is a fruit rich in several nutrients (provitamin A, vitamin C, vitamin B complex, and minerals), with good consumer acceptability because of its pleasant taste and aroma. Furthermore, the fruit is a source of several bioactive compounds such as carotenoids, polyphenols, ascorbic acid, and dietary fiber, making it a functional food. Although CGs are preferably consumed fresh, nowadays their chemical composition and the presence of bioactive compounds have led to the development of studies that could provide new consumption alternatives to those already commercially available (marmalades, syrups, dried fruits). Therefore this chapter also addresses recently published advances in CG processing, such as the application of high hydrostatic pressures, freeze-drying, and the use of ultrasound and osmodehydration. All these technologies aim to increase the consumption of a fruit that is widely distributed throughout the world (Latin America, India, Egypt, and other countries) and could be consumed in many different ways, thus extending its shelf life as a fresh product and making it more attractive to consumers.