**4. Conclusions**

The results obtained have shown lulo as a fruit with advantageous physicochemical and functional properties for the development of healthy food products from fresh native crops of the Colombian Pacific region. Lulo fruit can provide the bases of a new fruit juice flavor as well as other products derived from its richness in polyphenols, polyamines, and other antioxidant components.

Its structural characteristics determined indirectly from the impregnation parameters would allow the incorporation of protectants, preservatives, physiologically active compounds, or other additives. This incorporation would be slightly influenced by the maturity index but not by the variability among fruits.

From the phytochemical profile as obtained by LC-MS, 288 compounds belonging to different phenolic classes were found in the fruit and its homogenized and nonhomogenized juices (mainly flavonoids and hydroxycinnamic acids). Increasing pressure of HPH treatment increase the diversity in polyphenols from juice. Additionally, bioactive amines such as *N*1,*N*4,*N*8-tris(dihydrocaffeoyl) spermidine and *N*1,*N*8-bis(dihydrocaffeoyl) spermidine, whose effect against hypertension has been shown in previous studies, have been identified in fruit and juice samples.

In relation to the antiradical capacity provided by antioxidant compounds, it decreases in fresh juice compared to fruit, due to the retention of part of the solids in the filtering operation. However, it is worthwhile mentioning that the HPH at 100–150 MPa is adequate for preserving the antiradical capacity of the fruit increasing the antioxidant value of fresh juice.

However, the potential beneficial effect of the lulo fruit or of any of the analyzed juices should be assessed through in vitro studies that provide information on the bioavailability and bioavailability of the analyzed components.

**Supplementary Materials:** The following are available online at https://www.mdpi.com/article/10 .3390/foods10040817/s1; Supplementary data included in Tables S1–S6.

**Author Contributions:** Conceptualization, N.B.; methodology, L.I.H.-C. and N.B.; writing—original draft preparation, L.I.H.-C.; writing—review and editing, L.I.H.-C., N.B., C.B., and L.S.; funding acquisition, L.I.H.-C. and N.B. All authors have read and agreed to the published version of the manuscript.

**Funding:** Authors thank the gran<sup>t</sup> provided to Leidy I. Hinestroza by Technological University of Chocó-Colombia [Fortalecimiento de los Encadenamientos Productivos de las Subregiones del Chocó. BPIN 2013000100284].

**Institutional Review Board Statement:** Not applicable.

**Informed Consent Statement:** Not applicable.

**Conflicts of Interest:** The authors declare no conflict of interest.
