Effects of thermal pasteurization and ultrasound treatment on the peroxidase activity, carotenoid composition, and physicochemical properties of goldenberry (Physalis peruviana L.) puree

The effects of conventional thermal pasteurization and ultrasound treatment on the peroxidase activity, carotenoid composition, and physicochemical properties (°Brix, pH, and color) of goldenberry (Physalis peruviana L.) puree were investigated in the present study. Response surface methodology was used to determine the optimal process conditions for maximum carotenoid retention and peroxidase inactivation. Complete peroxidase inactivation was achieved only by conventional thermal pasteurization but was associated with losses in total carotenoids of approximately 11.5%. Ultrasonication inactivated peroxidase to a residual activity of 10%, whereas total carotenoids were unaffected within the experimental design. Intensification of the ultrasound process led to higher carotenoid extractability of about 14.7%. Both processing technologies caused changes in the carotenoid profile due to isomerization, deesterification, and further degradation reactions affecting the provitamin A activity. Ultrasound treatment can be suggested as a promising technique to enhance the nutritive value of goldenberry puree.