Optimized formulation of a Physalis peruviana L. fruit nectar: physicochemical characterization, sensorial traits and antioxidant properties
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 sensorial acceptance, using the resp...
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| Veröffentlicht in: | Journal of food science and technology 2020-09, Vol.57 (9), p.3267-3277 |
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| creator | Bazalar Pereda, Mayra Saby Nazareno, Mónica Azucena Viturro, Carmen Inés |
| description | 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 sensorial acceptance, 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) were evaluated in a series of nectar formulations. A significant correlation 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
.
, total coliforms, and
Staphylococcus aureus
coagulase positive) despite having no added preservatives. β-carotene and vitamin C contents (1.13 ± 0.02 and 16.56 ± 0.52 mg/100 mL respectively) and antioxidant activity towards DPPH
·
(EC
50
: 2.43 ± 0.07 mg/mL), ABTS
·+
(3.48 ± 0.07 μmol Trolox/mL) and FRAP (10.16 ± 0.10 μmol Trolox/mL), make this nectar a functional food with potential for the food industry. |
| doi_str_mv | 10.1007/s13197-020-04358-w |
| format | Article |
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Physalis peruviana
fruits from the Argentinean Northern Andean region with optimized proportions of pulp and sucrose that maximizes the antioxidant activity and with good sensorial acceptance, 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) were evaluated in a series of nectar formulations. A significant correlation 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
.
, total coliforms, and
Staphylococcus aureus
coagulase positive) despite having no added preservatives. β-carotene and vitamin C contents (1.13 ± 0.02 and 16.56 ± 0.52 mg/100 mL respectively) and antioxidant activity towards DPPH
·
(EC
50
: 2.43 ± 0.07 mg/mL), ABTS
·+
(3.48 ± 0.07 μmol Trolox/mL) and FRAP (10.16 ± 0.10 μmol Trolox/mL), make this nectar a functional food with potential for the food industry.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-020-04358-w</identifier><identifier>PMID: 32728275</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Acceptance tests ; Acidity ; Aerobic microorganisms ; Antioxidants ; Aroma ; Ascorbic acid ; Carotene ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Coagulase ; Coliforms ; Food industry ; Food processing industry ; Food Science ; Free radicals ; Fruit juices ; Fruits ; Functional foods & nutraceuticals ; Mathematical models ; Microorganisms ; Nectar ; Nutrition ; Optimization ; Original ; Original Article ; Physalis peruviana ; Preservatives ; Pulp ; Response surface methodology ; Salmonella ; Scavenging ; Sensory evaluation ; Sensory properties ; Sucrose ; Sugar ; Sweetness ; Vitamin E ; Yeasts ; β-Carotene</subject><ispartof>Journal of food science and technology, 2020-09, Vol.57 (9), p.3267-3277</ispartof><rights>Association of Food Scientists & Technologists (India) 2020</rights><rights>Association of Food Scientists & Technologists (India) 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c451t-f5c3b01bc77b7b4df4c99b8d17a11bb8adaaabfeb551a9c2febcb109c8d3216b3</citedby><cites>FETCH-LOGICAL-c451t-f5c3b01bc77b7b4df4c99b8d17a11bb8adaaabfeb551a9c2febcb109c8d3216b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7374528/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7374528/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27923,27924,41487,42556,51318,53790,53792</link.rule.ids></links><search><creatorcontrib>Bazalar Pereda, Mayra Saby</creatorcontrib><creatorcontrib>Nazareno, Mónica Azucena</creatorcontrib><creatorcontrib>Viturro, Carmen Inés</creatorcontrib><title>Optimized formulation of a Physalis peruviana L. fruit nectar: physicochemical characterization, sensorial traits and antioxidant properties</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><description>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 sensorial acceptance, 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) were evaluated in a series of nectar formulations. A significant correlation 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
.
, total coliforms, and
Staphylococcus aureus
coagulase positive) despite having no added preservatives. β-carotene and vitamin C contents (1.13 ± 0.02 and 16.56 ± 0.52 mg/100 mL respectively) and antioxidant activity towards DPPH
·
(EC
50
: 2.43 ± 0.07 mg/mL), ABTS
·+
(3.48 ± 0.07 μmol Trolox/mL) and FRAP (10.16 ± 0.10 μmol Trolox/mL), make this nectar a functional food with potential for the food industry.</description><subject>Acceptance tests</subject><subject>Acidity</subject><subject>Aerobic microorganisms</subject><subject>Antioxidants</subject><subject>Aroma</subject><subject>Ascorbic acid</subject><subject>Carotene</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Coagulase</subject><subject>Coliforms</subject><subject>Food industry</subject><subject>Food processing industry</subject><subject>Food Science</subject><subject>Free radicals</subject><subject>Fruit juices</subject><subject>Fruits</subject><subject>Functional foods & nutraceuticals</subject><subject>Mathematical models</subject><subject>Microorganisms</subject><subject>Nectar</subject><subject>Nutrition</subject><subject>Optimization</subject><subject>Original</subject><subject>Original Article</subject><subject>Physalis peruviana</subject><subject>Preservatives</subject><subject>Pulp</subject><subject>Response surface methodology</subject><subject>Salmonella</subject><subject>Scavenging</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Sucrose</subject><subject>Sugar</subject><subject>Sweetness</subject><subject>Vitamin E</subject><subject>Yeasts</subject><subject>β-Carotene</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kcFKHTEUhkOxVLG-QFeBbrroaJKZ3My4KBRpVbhgF-06nGQy3shMMiYZrT5DH9qjVyrtwkA4P5zv_DnhJ-QDZ4ecMXWUec07VTHBKtbUsq1u35A91ilZtQ0TO6iZEBXnUu6Sg5yvGJ5aqFawd2QXhWiFknvkz8Vc_OTvXU-HmKZlhOJjoHGgQH9s7jKMPtPZpeXGQwC6PqRDWnyhwdkC6ZjOyHgb7cZN3sJI7QYS2OKSv39y-kyzCzkmj72SwJdMIfR4sfnb91jpnCI-ULzL78nbAcbsDp7rPvn1_dvPk7NqfXF6fvJ1XdlG8lIN0taGcWOVMso0_dDYrjNtzxVwbkwLPQCYwRkpOXRWoLKGs862fS34ytT75MvWd17M5HrrAq426jn5CdKdjuD1v53gN_oy3mhVq0aKFg0-PRukeL24XPTks3XjCMHFJWvRiI6tuFg1iH78D72KSwr4vUdKKqGUWiEltpRNMefkhr_LcKYf89bbvDXmrZ_y1rc4VG-HMsLh0qUX61emHgBVQ7KN</recordid><startdate>20200901</startdate><enddate>20200901</enddate><creator>Bazalar Pereda, Mayra Saby</creator><creator>Nazareno, Mónica Azucena</creator><creator>Viturro, Carmen Inés</creator><general>Springer India</general><general>Springer Nature 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formulation of a Physalis peruviana L. fruit nectar: physicochemical characterization, sensorial traits and antioxidant properties</title><author>Bazalar Pereda, Mayra Saby ; Nazareno, Mónica Azucena ; Viturro, Carmen Inés</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c451t-f5c3b01bc77b7b4df4c99b8d17a11bb8adaaabfeb551a9c2febcb109c8d3216b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acceptance tests</topic><topic>Acidity</topic><topic>Aerobic microorganisms</topic><topic>Antioxidants</topic><topic>Aroma</topic><topic>Ascorbic acid</topic><topic>Carotene</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Coagulase</topic><topic>Coliforms</topic><topic>Food industry</topic><topic>Food processing industry</topic><topic>Food Science</topic><topic>Free radicals</topic><topic>Fruit juices</topic><topic>Fruits</topic><topic>Functional foods & nutraceuticals</topic><topic>Mathematical models</topic><topic>Microorganisms</topic><topic>Nectar</topic><topic>Nutrition</topic><topic>Optimization</topic><topic>Original</topic><topic>Original Article</topic><topic>Physalis peruviana</topic><topic>Preservatives</topic><topic>Pulp</topic><topic>Response surface methodology</topic><topic>Salmonella</topic><topic>Scavenging</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Sucrose</topic><topic>Sugar</topic><topic>Sweetness</topic><topic>Vitamin E</topic><topic>Yeasts</topic><topic>β-Carotene</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bazalar Pereda, Mayra Saby</creatorcontrib><creatorcontrib>Nazareno, Mónica Azucena</creatorcontrib><creatorcontrib>Viturro, Carmen Inés</creatorcontrib><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: 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Abstracts</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bazalar Pereda, Mayra Saby</au><au>Nazareno, Mónica Azucena</au><au>Viturro, Carmen Inés</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimized formulation of a Physalis peruviana L. fruit nectar: physicochemical characterization, sensorial traits and antioxidant properties</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><date>2020-09-01</date><risdate>2020</risdate><volume>57</volume><issue>9</issue><spage>3267</spage><epage>3277</epage><pages>3267-3277</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>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 sensorial acceptance, 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) were evaluated in a series of nectar formulations. A significant correlation 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
.
, total coliforms, and
Staphylococcus aureus
coagulase positive) despite having no added preservatives. β-carotene and vitamin C contents (1.13 ± 0.02 and 16.56 ± 0.52 mg/100 mL respectively) and antioxidant activity towards DPPH
·
(EC
50
: 2.43 ± 0.07 mg/mL), ABTS
·+
(3.48 ± 0.07 μmol Trolox/mL) and FRAP (10.16 ± 0.10 μmol Trolox/mL), make this nectar a functional food with potential for the food industry.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>32728275</pmid><doi>10.1007/s13197-020-04358-w</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food science and technology, 2020-09, Vol.57 (9), p.3267-3277 |
| issn | 0022-1155 0975-8402 |
| language | eng |
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| source | EZB-FREE-00999 freely available EZB journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Acceptance tests Acidity Aerobic microorganisms Antioxidants Aroma Ascorbic acid Carotene Chemistry Chemistry and Materials Science Chemistry/Food Science Coagulase Coliforms Food industry Food processing industry Food Science Free radicals Fruit juices Fruits Functional foods & nutraceuticals Mathematical models Microorganisms Nectar Nutrition Optimization Original Original Article Physalis peruviana Preservatives Pulp Response surface methodology Salmonella Scavenging Sensory evaluation Sensory properties Sucrose Sugar Sweetness Vitamin E Yeasts β-Carotene |
| title | Optimized formulation of a Physalis peruviana L. fruit nectar: physicochemical characterization, sensorial traits and antioxidant properties |
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