Articles
The integration of traditional wisdom and modern innovation: a comprehensive study of Turkey berry (Solanum torvum Swartz) for functional food development and germplasm conservation
Article number
1455_25
Pages
207 – 218
Language
English
Abstract
This comprehensive research investigates the multifaceted potential of Turkey berry (Solanum torvum Swartz), focusing on its bioactive compounds, germplasm preservation, and innovative product development.
The study encompasses three primary objectives: 1) characterization of active ingredients and morphological traits, 2) establishment of optimal seed conservation protocols, and 3) development of novel functional food products.
Fourteen accessions from diverse Thai regions were evaluated following International Board for Plant Genetic Resources (IBPGR) descriptors.
Biochemical analyses revealed significant antioxidant capacity through DPPH and ABTS assays, alongside quantification of total phenolic, total flavonoid, and protein content.
Seed viability studies demonstrated optimal preservation at -196°C in liquid nitrogen, maintaining 88% viability after 30 days, compared to 73% viability at both 5 and -10°C after 21 months.
Product development yielded innovative formulations providing 4.61-4.77 kilocalories of energy per serving, with 26-30% dietary fiber content, successfully eliminating the characteristic green and bitter smell of Turkey berry.
The products are cholesterol-free and contain higher natural calcium levels than fresh Turkey berry.
When stored in metallized, sealed packaging, products maintain crispiness and microbiological safety for over one month.
This research establishes a foundation for sustainable utilization of Turkey berry in functional food applications, while ensuring long-term germplasm conservation for future generations.
The study encompasses three primary objectives: 1) characterization of active ingredients and morphological traits, 2) establishment of optimal seed conservation protocols, and 3) development of novel functional food products.
Fourteen accessions from diverse Thai regions were evaluated following International Board for Plant Genetic Resources (IBPGR) descriptors.
Biochemical analyses revealed significant antioxidant capacity through DPPH and ABTS assays, alongside quantification of total phenolic, total flavonoid, and protein content.
Seed viability studies demonstrated optimal preservation at -196°C in liquid nitrogen, maintaining 88% viability after 30 days, compared to 73% viability at both 5 and -10°C after 21 months.
Product development yielded innovative formulations providing 4.61-4.77 kilocalories of energy per serving, with 26-30% dietary fiber content, successfully eliminating the characteristic green and bitter smell of Turkey berry.
The products are cholesterol-free and contain higher natural calcium levels than fresh Turkey berry.
When stored in metallized, sealed packaging, products maintain crispiness and microbiological safety for over one month.
This research establishes a foundation for sustainable utilization of Turkey berry in functional food applications, while ensuring long-term germplasm conservation for future generations.
Authors
K. Pipithsangchan, W. Treesuwan, K. Treesuwan, N. Buain, T. Luangsuphabool, A. Wongpia, P. Sangworasil, P. Piriyavinit, A. Kaewdoung, A. Songserm, V. Puripunyavanich, K. Thammasiri
Keywords
Turkey berry, traditional wisdom, modern innovation, functional food development, germplasm conservation
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