![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
ABSTRACT
Tamarillo (Solanum betaceum Cav.) is a sub-tropical fruit with unique flavour and colour, known to be highly nutritious. Tamarillo has nutritional adequacy score of 7.4 (red type) to 7.9 (gold type) and it is a rich source of vitamins A, B6, C, dietary fibre and potassium. Phenolics, carotenoids and anthocyanins are considered as the main bioactive components, with 70 volatile compounds and organic acids that contribute to flavour. Potential health benefits include antioxidant, anti-obesity, anti-cancer and prebiotic properties. Anti-microbial and antifungal activities and proteolytic activity have also been demonstrated. This review summarizes chemical composition and bioactive properties of tamarillo from eight different countries (Argentina, Brazil, Colombia, Ecuador, New Zealand, Malaysia, Panama and Taiwan). Information on carbohydrates, dietary fibre, vitamins, minerals, volatiles, phenolic compounds, anthocyanins, total phenolic content and antioxidant activities of tamarillo are compared based on cultivars and geographical sources. Tamarillo possesses higher antioxidant activity than apples and kiwifruit. Applications of tamarillo as a functional ingredient for health, food, cosmetics and pharmaceutical products are also highlighted. Recently reported antimicrobial and antifungal properties make it even more attractive as a functional ingredient to enhance safety and shelf life of foods.
Acknowledgements
The authors would like to acknowledge Tamarillo Growers Association for the provision of tamarillo pictures and Riddet Institute Doctoral Scholarship towards the PhD study of the first author.
Declaration of interest
The authors declare no declaration of interest