Technological Advances in the Transformation Process of the Cape Gooseberry: A Review
Abstract
The cape gooseberry is classified as an exotic fruit and highly appreciated in the foreign market for its flavor and color, in addition, for its high antioxidant activity and phenolic content, which has been proven in various investigations. Its versatile use gives it greater importance, since the food industry has used cape gooseberry in different products, such as beverages, desserts, yogurts and jams. Given the growing popularity of this fruit, it is important to have a comprehensive reference of its nutritional benefits and its transformation. This review provides an overview of the nutritional and bioactive compounds present in cape gooseberry, as well as the research that has been carried out for its transformation and processing. The review was carried out by reviewing scientific articles published worldwide, indexed in databases such as Elsiever, Spingerlink and Taylor & Francis during the last twenty years. It was determined that cape gooseberry is a source of various compounds that represent great health benefits at a nutritional and pharmaceutical level; however, these can be affected by the conservation treatment applied. Multiple studies have been carried out that have made it possible to conserve the cape gooseberry ́s biological compounds of interest and increase its useful life.
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