Changes in nutritional content of cape gooseberry (Physalis peruviana) versus osmotic dehydration as a preservation method

Abstract

Background: Osmotic dehydration is a preserving fruits method which may be associated to blanching. Objective: Assessing change in cape gooseberry (Physalis peruviana) nutritional content, after being subjected to osmotic dehydration process with and without prior blanching. Materials and methods: Ripe cape gooseberries blanching and unbleached were exposed to osmotic dehydration by sucrose syrup 80 °Brix for 48 hours. Then, fruits were removed from the osmotic agent, and were placed in a drying oven at 50 °C for 3 hours. Finally, content of fat, fiber, protein, ash and vitamin C were determined. Results: Cape gooseberries visual aspect did not differ between used methods. Content of different compounds content in fresh fruit versus, and under osmodehydrated with and without blanching were, respectively: ash (g) 8.2±0.3; 1.3±0.2 and 3.4 ±0.4; fat (g) 1.0±0.0; 1.0±0.1 and 0.2±0.0, protein (g) 9.8±0.2; 3.8±0.3 and 9.3±0. 3 and vitamin C (mg) 92±0.3; 20±0.8 and 34±1.0. P values evaluated by Anova were 0,0001 by fiber, ash, proteins and vitamin C, and 0,0008 by fat. Except for fat, in which the lowest values were obtained when osmotic dehydration with blanching was used. Conclusions: Osmotic dehydration decreases nutritional content of the cape gooseberry (Physalis peruviana). However, the nutritious loss is especially affected if osmotic dehydration is joined to thermal processes as blanching.