Gac Fruit: Nutrient and Phytochemical Composition, and Options for Processing

Tuyen C. Kha, Minh H. Nguyen, Paul D. Roach, Sophie E. Parks, Constantinos Stathopoulos

Research output: Contribution to journalReview articlepeer-review

33 Citations (Scopus)

Abstract

Momordica cochinchinensis Spreng or Gac fruits are rich in nutrients, including carotenoids, fatty acids, vitamin E, polyphenol compounds, and flavonoids. Medicinal compounds are also found in the seeds, but the benefits of traditional preparations from these need to be clarified. The plant has the potential to be a high-value crop, particularly as parts of the fruit can be processed into nutrient supplements and/or natural orange and yellow colorants. However, the plant remains underutilized. There is limited information on its requirements in production, and the processing of health products from the fruits is a relatively new area of endeavor. The versatility of the fruit is highlighted through processing options outlined for fruit aril, seeds, pulp, and skin into powders and/or encapsulated oil products. These Gac fruit products will have the potential to be utilized in a range of foods such as pasteurized juice and milk beverages, glutinous rice, yogurt, pasta, and sauces.

Original languageEnglish
Pages (from-to)92-106
Number of pages15
JournalFood Reviews International
Volume29
Issue number1
DOIs
Publication statusPublished - Jan 2013
Externally publishedYes

Keywords

  • Antioxidant
  • Carotenoids
  • Encapsulation
  • Fatty acid
  • Gac fruit
  • Oil extraction

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)

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