The Emerging Superfruit: Physalis peruviana's Role in Revolutionizing the Nutraceutical and Food Industries.

Abstract

Purpose of this review: This investigation focuses on the role of the superfruit Physalis peruviana as a functional ingredient in the nutraceutical and food industries. It primarily emphasizes this fruit's therapeutic and nutritional benefits, examining the bioactive compounds present in the plant and detailing their chemical structures along with the health advantages. The review highlights the nutraceutical traits across various literature employing in silico, in vitro, and in vivo models. In alignment with the Sustainable Development Goal for good health (SDG 3), this plant shows significant potential for enhancing well-being by combating cancer with nutrition.

Recent findings: The review primarily focuses on the potential of bioactive compounds in this superfood, exploring their roles and mechanisms of action in therapeutic activity. The literature review incorporates systematic searches conducted through scientific databases to select relevant studies. A comprehensive list of these bioactive compounds has been identified. Each compound examined has been functionally characterized based on the published database. Additionally, the potential of the flavor and aroma-imparting volatile organic compounds categorized as odorants has been evaluated. This attribute can highlight the P. peruviana's ability to serve as a natural food additive. P. peruviana is a plant with enormous possibilities as a nutraceutical and functional food, attributed to its use as an effective traditional medicine. Being nutritionally rich, it exhibits various health benefits, thereby increasing the fruit's potential to be categorized as a superfood. Besides these attributes, it can act as a functional food ingredient for formulating value-added products. Aligning with reasonable health goals, it promotes its uses in the medicinal, nutraceutical, and food industries.