Solanum betaceum (tamarillo) is Andean fruit rich in secondary metabolites with increasing relevance in food, nutraceutical, and biotechnological research. Despite growing scientific interest, the available evidence remains fragmented and methodologically heterogeneous. This systematic review consolidates and critically analyzes recent studies on the bioactive composition of S. betaceum, the effects of conventional and emerging processing technologies, and the functional activities reported for fresh fruits, by-products, and processed matrices. A comprehensive search of Lens.org, Scopus, and PubMed was conducted following PRISMA 2020 guidelines. From 1049 records identified, 65 studies published between 2020 and 2025 met the inclusion criteria and were included in the qualitative synthesis. The literature reveals substantial variability in polyphenols, anthocyanins, carotenoids, vitamin C, and other metabolites, driven by cultivar, maturity stage, edaphoclimatic conditions, and analytical approaches. Emerging technologies such as ultrasound-assisted extraction, high-pressure homogenization, and spray drying generally improved the recovery and stability of bioactive compounds, whereas intensive thermal treatments were associated with degradation of thermolabile constituents. Functional evidence supports antioxidant, antimicrobial, metabolic modulatory, and cytotoxic activities; however, interpretation is limited by inconsistent reporting practices, limited bioaccessibility assessment, and the predominance of in vitro models. Overall, S. betaceum shows considerable functional and technological potential, but further standardized methodologies, mechanistic studies, and human-relevant models are required to support translational and industrial validation.

Panettones enriched with Sambucus peruviana (elderberry) flour at concentrations of 4, 6, 8, and 10% were developed to study their physicochemical, bioactive, and sensory properties. Results showed that the incorporation of S. peruviana significantly increased fiber content, reaching 4.74% in the EP10 formulation, compared to 3.53% in the control (TP0). Total phenolic content also increased, reaching 6.7 mg GAE/g in EP10 versus 4.0 mg GAE/g in TP0. Regarding antioxidant capacity, DPPH antioxidant activity was the highest in EP10 (0.9 mg TE/g), while TP0 presented only 0.2 mg TE/g. In terms of physical properties, the color of the panettone progressively darkened with S. peruviana incorporation, with a decrease in lightness (L*) from 56.79 in TP0 to 39.54 in EP10. For texture, hardness increased significantly from 20.23 N in TP0 to 77.15 N in EP10, suggesting greater crumb compactness. In the sensory evaluation, formulations EP4 and EP6 showed higher acceptance in attributes such as color and aroma, while higher concentrations (EP8 and EP10) exhibited a slight decrease in acceptance due to increased hardness and a slightly bitter taste. These results demonstrate the potential of S. peruviana flour as a functional ingredient for enriching bakery products, enhancing their nutritional and antioxidant profiles without excessively compromising sensory characteristics.

This pilot study evaluated the effect of consuming a functional beverage based on Solanum betaceum on glucose levels in adults with dyslipidemia. A randomized, double-anonymized, placebo-controlled trial was conducted in 52 volunteers aged 18 to 59 years, recruited in Chachapoyas, Amazonas. The treatment group (n=36) consumed 150 mL of a beverage containing 30% fresh S. betaceum juice daily, while the placebo group (n=8) received a sensory-similar beverage containing 10% juice. The intervention lasted eight weeks, and fasting serum glucose was assessed at baseline, week 4, and week 8 using the glucose oxidase-peroxidase method. The results showed that the treatment group had a significant reduction from baseline to week 8 (103.0 ± 39.1 vs. 90.7 ± 23.4 mg/dL; p<0.01), whereas the placebo group showed no significant change (89.8 ± 7.1 vs. 89.5 ± 12.9 mg/dL; ns). The intergroup difference at the end of the intervention was significant (p<0.05). Biochemical characterization of the beverage showed stability of anthocyanins (cyanidin chloride 0.1140 ± 0.0003 mg/mL), formation of protocatechuic acid (0.0216 ± 0.0004 mg/mL), and reduction of epicatechin after thermal processing (0.1189 ± 0.0078 mg/mL). In conclusion, daily consumption of this functional beverage for eight weeks significantly reduced fasting glucose levels, supporting its potential as a natural dietary strategy in adults with dyslipidemia.