Determination of the physicochemical characteristics and bioactive compounds of the miracle fruit considering different extraction and preservation methods.

The miracle fruit () is distinguished by its unique ability to alter taste perceptions, making it a low-calorie sugar substitute. This study aimed to determine its physicochemical characteristics and bioactive compounds by evaluating various extraction and preservation methods. Utilizing a Completely Randomized Block Design with a factorial arrangement (A∗B), where factor A represented extraction methods (cold pressing, maceration, and pressurized liquids) and factor B represented preservation methods (fluid extract and ionic emulsion), the research found that bromatological analyses showed pH values ranging from 2.990 to 3.535, acidity between 0.13 and 0.14, soluble solids from 4.45 to 41.00, and protein content from 0.029 to 4.670. The maceration with fluid extract method achieved the most favorable results in terms of bioactive compounds, including flavonoids (20.14 mg Eq/g), anthocyanins (9.55 mg/g), total phenolic content (16.53 mg gallic acid/g), and antioxidant capacity (521.24 μg Trolox/g). Conversely, cold pressing combined with fluid extract was the most effective for carotenoid extraction (77.16 μg/g). Thus, maceration with fluid extract is the most efficient for obtaining bioactive compounds, while cold pressing combined with fluid extract excels in carotenoid extraction.