Tamarillo: Potential High Value Nutrition Ingredient for Functional Foods With Yoghurt as an Example
type: CreativeWork
description: Tamarillo is a fruit that contains diverse nutrients, antioxidants and anthocyanins; bioactive compounds with potential for well-being, though research about development of tamarillo-derived foods or exploration of the potential of tamarillo as a functional ingredient is scarce. Three tamarillo cultivars grown in New Zealand (NZ) include the ‘Amber’, ‘Laird’s Large’ and ‘Mulligan’ varieties. Tamarillo pulp and skin were freeze-dried and powdered to increase shelf-life and deactivate enzymes allow testing. This project, therefore, aimed to explore the physicochemical characteristics and potential for health benefits of the New Zealand grown tamarillo (Part I) and to formulate and test the properties, bioactivities and digestibility of yoghurts fortified with tamarillo powder and cubosome-encapsulated tamarillo powder (Part II). From literature, the nutritional adequacy scores of tamarillo has been calculated as 7.9 and 7.4 for gold and red varieties, respectively. The pulp of three NZ tamarillo cultivars all contained ~3% dietary fibre which is higher than other fruits (peach, banana, mango, orange, grape and pineapple) as well as high contents of γ-aminobutyric acid (GABA) which are relatively similar to tomato, one of the greatest sources of GABA. Compared with standard serves of common New Zealand fruits, tamarillos had high α-tocopherol (16-23% AI/serve) and ascorbic acid (67-75% RDI/serve) as well as the highest β-carotene (9-20% RDI/serve). Tamarillos were rich sources of phenolics including anthocyanins and possessed high antioxidant activity. Chlorogenic acid was the most dominant phenolic compound in both peel and pulp of three cultivars, while the main anthocyanin in pulp was delphinidin 3-rutinoside. Tamarillo pulp showed higher total anthocyanins compared to the pulp of strawberry, grape and cranberry fruits. Antioxidant activity of tamarillo exhibited relatively higher values than apples, oranges, red grapes, kiwi fruit, pineapple and were strongly corre…
abstract: Tamarillo is a fruit that contains diverse nutrients, antioxidants and anthocyanins; bioactive compounds with potential for well-being, though research about development of tamarillo-derived foods or exploration of the potential of tamarillo as a functional ingredient is scarce. Three tamarillo cultivars grown in New Zealand (NZ) include the ‘Amber’, ‘Laird’s Large’ and ‘Mulligan’ varieties. Tamarillo pulp and skin were freeze-dried and powdered to increase shelf-life and deactivate enzymes allow testing. This project, therefore, aimed to explore the physicochemical characteristics and potential for health benefits of the New Zealand grown tamarillo (Part I) and to formulate and test the properties, bioactivities and digestibility of yoghurts fortified with tamarillo powder and cubosome-encapsulated tamarillo powder (Part II). From literature, the nutritional adequacy scores of tamarillo has been calculated as 7.9 and 7.4 for gold and red varieties, respectively. The pulp of three NZ tamarillo cultivars all contained ~3% dietary fibre which is higher than other fruits (peach, banana, mango, orange, grape and pineapple) as well as high contents of γ-aminobutyric acid (GABA) which are relatively similar to tomato, one of the greatest sources of GABA. Compared with standard serves of common New Zealand fruits, tamarillos had high α-tocopherol (16-23% AI/serve) and ascorbic acid (67-75% RDI/serve) as well as the highest β-carotene (9-20% RDI/serve). Tamarillos were rich sources of phenolics including anthocyanins and possessed high antioxidant activity. Chlorogenic acid was the most dominant phenolic compound in both peel and pulp of three cultivars, while the main anthocyanin in pulp was delphinidin 3-rutinoside. Tamarillo pulp showed higher total anthocyanins compared to the pulp of strawberry, grape and cranberry fruits. Antioxidant activity of tamarillo exhibited relatively higher values than apples, oranges, red grapes, kiwi fruit, pineapple and were strongly corre…
author: Diep, Tung Thanh
date published: 2022
date modified: 2026-07-27T18:45:59Z
provider: AUT University
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: AUT University