Evaluation of drying and extraction conditions to produce a high value flavoring ingredient from Physalis peruviana

Abstract

ABSTRACT : Colombia is recognized as the world's leading exporter of Physalis peruviana, commonly known as Cape gooseberry, which is recognized for its “exotic” organoleptic characteristics (color, flavor and aroma). This project aimed to evaluate different drying techniques and high intensity ultrasound assisted extraction methods to obtain a flavoring ingredient that resembles the flavor of fresh Cape gooseberry. To achieve this, fruits were classified within a range of 12-13°Brix and subjected to convective drying, freeze-drying and fluidized bed drying. High intensity ultrasound assisted extraction of dried fruits was evaluated using a factorial design where the concentration of ethanol and amplitude were modified. The variable response in each treatment was the volatile composition found on material which was analyzed by HS-SPME-GC/MS, methodology optimized under a Box-Behnken design. The results indicated that after drying, fluidized bed drying was the treatment that better conserved the volatile composition when compared to the total initial compound in fresh fruits. Dried fruits obtained by fluidized bed drying were used in high intensity ultrasound assisted extraction and the final extract was rotary evaporated and lyophilized to get a prototype of ingredient which did not conserve most of the volatile compounds that were present in fresh Physalis peruviana that could be associated with desired organoleptic properties, especially those classified as esters and terpenes. Likewise, this productive process could be considered as a starting point to obtain and characterize flavoring ingredients from other fruits considered exotic and that are of interest in national and international markets.