A recent study published in the Journal of Food Science reports that gooseberry skin and pulp contains higher antioxidant activity than blueberries and cranberries. This marks the first study for the nutritional composition and antioxidant capacity of the gooseberry fruit. The study involved researchers from the Department of Food Science, Food Engineering School, Campinas State University in Brazil.
Gooseberries contain high levels of phytochemicals, which have been known to prevent oxidative stress that can cause cancer and heart disease, studies have shown. More specifically, the Ceylon gooseberry fruit is an exotic and attractive purple berry produced in the southwest tropics of Brazil. It is used in jams and drinks and sold as fresh fruit. The berry skin can also potentially be a source of natural colorants and antioxidants for use in food manufacturing.
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A study in the Journal of Food Science also reported that the production of a mixed raspberry jelly with black and yellow raspberries makes a good alternative to one-colored jelly. Researchers with the University of Lavras in Brazil determined that this mixture of red, yellow and black raspberries has a high sensory acceptability - even greater than traditional jelly prepared with just the red raspberry.
Raspberries are also high in antioxidants and offer significant health benefits. Red raspberries because of their short shelf life - are most commonly used in processed products such as jams, jellies, juices and preserves. Black raspberries produce clusters of small fruit with a dark purple color. They stand out among the red and yellow variety and are an excellent choice for cultivation due to excellent adaptability, high productivity and fruit quality.