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Journal articles on the topic 'Processing of fruit pulp'
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Velasco-Hernández, Almadalia, Crescenciano Saucedo-Veloz, Martha Elva Ramírez-Guzmán, Sergio Humberto Chávez-Franco, Salvador Valle-Guadarrama, and Daniela Saucedo-Reyes. "Effect of moderate thermal treatments on the inactivation of a strain of Listeria monocytogenes and physicochemical properties of soursop pulp." Food Science and Technology International 26, no. 6 (March 29, 2020): 535–48. http://dx.doi.org/10.1177/1082013220913357.
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Soursop ( Annona muricata L.) is a commercially important tropical fruit, whether fresh or processed as a pasteurized or frozen pulp used to prepare juice, drinks, nectar, ice cream, popsicles, and desserts. Besides preserving quality, another preoccupation in the processing of fruit pulps is product safety. Several studies show the association between pulp processing and the development of various microorganisms; however, few have focused on the association between L. monocytogenes and the pulp of sour fruits. The objective was to evaluate the effect of moderate thermal treatments on the inactivation of L. monocytogenes and the physicochemical properties in soursop pulp in order to determine the best processing conditions that will allow to maintain quality as well as to achieve an adequate level of safety. Thermal inactivation kinetics were obtained for L. monocytogenes inoculated in soursop pulp at five levels of temperature (50, 52.5, 55, 57.5, and 60 ℃) and different exposure times (0–60 min). The survival curves did not suggest a log-linear relationship, and were, consequently, fitted to the modified Gompertz equation. The results indicated that the modified Gompertz equation provided an acceptable goodness of fit. Five-log10 cycles reductions of L. monocytogenes were achieved at 50 ℃/60 min, 52.5 ℃/16 min, 55 ℃/10 min, 57.5 ℃/5 min, and 60 ℃/1.25 min. These 5-log10 treatments applied to the soursop pulp indicated that the soursop pulp showed changes in the color parameters and a decrease in the content of total sugars, reducing sugars, ascorbic acid, total phenols, and pH.
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Ofoedu, Chigozie Emmanuel, Collins Nkeoma Ubbaonu, Chioma Doris Obi, Faith Kosisochukwu Okeke, Nkiru Euphresia Odimegwu, and Ijeoma Maureen Agunwah. "Production and comparative evaluation of leather products from pawpaw (Carica papaya) and banana (Musa acuminata) fruit pulp." Croatian journal of food science and technology 12, no. 2 (November 30, 2020): 218–28. http://dx.doi.org/10.17508/cjfst.2020.12.2.10.
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Food wastage as a result of postharvest losses is responsible for about one-third of the entire annual harvest wasted world over. Postharvest losses occur due to the lack of processing and preservation technologies of the surplus harvest, as well as the unavailability of properly trained personnel. Therefore, in the bid to minimize food wastage from postharvest losses, some perishable tropical fruits were processed into fruit leathers. Fresh banana and pawpaw fruits were used to produce banana leather, pawpaw leather, and composite (banana & pawpaw) leather. The fresh fruits were washed, peeled, deseeded, sliced, mashed, and dried in an oven to produce flexible leather sheets of the fruits. The fresh fruit pulps and the fruit leathers were analysed for nutritional (proximate, vitamin and mineral) compositions and sensory qualities using standard methods. The results showed that significant differences (p<0.05) exist between the fresh fruits and fruit leathers. The moisture content of the fruit leathers ranged from 23.36% to 23.84%, protein contents ranged from 8.32% to 8.76%, while the carbohydrate contents ranged from 61.07% to 62.01%. The vitamin E in the fruit leathers increased significantly (30 – 34 µg/100 g) while vitamin B9 in the fruit leathers decreased significantly after drying, when compared with their corresponding fresh fruits. In addition, vitamin C decreased in the banana products (52.96 to 17.65 mg/100 g) and in the pawpaw products (123.56 to 52.96 mg/100 g) after processing, but magnesium, potassium, and calcium increased significantly in the fruit leathers. The general acceptability of the fruit leathers from the sensorial perspective showed that pawpaw leather was slightly liked (6.40) while banana leather (7.10) and composite leather (7.50) were liked moderately. Though the banana fruit leather and composite fruit leather were not significantly different, the sensory scores showed that the composite fruit leather was more preferred. This research has demonstrated that processing of fruits into fruit leathers will not only minimize postharvest losses but will also create a new variety of value-added products with higher nutritional value potential compared to its fresh fruits.
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Ofoedu, Chigozie Emmanuel, Collins Nkeoma Ubbaonu, Chioma Doris Obi, Faith Kosisochukwu Okeke, Nkiru Euphresia Odimegwu, and Ijeoma Maureen Agunwah. "Production and comparative evaluation of leather products from pawpaw (Carica papaya) and banana (Musa acuminata) fruit pulp." Croatian journal of food science and technology 12, no. 2 (November 30, 2020): 218–28. http://dx.doi.org/10.17508/cjfst.2020.12.2.10.
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Food wastage as a result of postharvest losses is responsible for about one-third of the entire annual harvest wasted world over. Postharvest losses occur due to the lack of processing and preservation technologies of the surplus harvest, as well as the unavailability of properly trained personnel. Therefore, in the bid to minimize food wastage from postharvest losses, some perishable tropical fruits were processed into fruit leathers. Fresh banana and pawpaw fruits were used to produce banana leather, pawpaw leather, and composite (banana & pawpaw) leather. The fresh fruits were washed, peeled, deseeded, sliced, mashed, and dried in an oven to produce flexible leather sheets of the fruits. The fresh fruit pulps and the fruit leathers were analysed for nutritional (proximate, vitamin and mineral) compositions and sensory qualities using standard methods. The results showed that significant differences (p<0.05) exist between the fresh fruits and fruit leathers. The moisture content of the fruit leathers ranged from 23.36% to 23.84%, protein contents ranged from 8.32% to 8.76%, while the carbohydrate contents ranged from 61.07% to 62.01%. The vitamin E in the fruit leathers increased significantly (30 – 34 µg/100 g) while vitamin B9 in the fruit leathers decreased significantly after drying, when compared with their corresponding fresh fruits. In addition, vitamin C decreased in the banana products (52.96 to 17.65 mg/100 g) and in the pawpaw products (123.56 to 52.96 mg/100 g) after processing, but magnesium, potassium, and calcium increased significantly in the fruit leathers. The general acceptability of the fruit leathers from the sensorial perspective showed that pawpaw leather was slightly liked (6.40) while banana leather (7.10) and composite leather (7.50) were liked moderately. Though the banana fruit leather and composite fruit leather were not significantly different, the sensory scores showed that the composite fruit leather was more preferred. This research has demonstrated that processing of fruits into fruit leathers will not only minimize postharvest losses but will also create a new variety of value-added products with higher nutritional value potential compared to its fresh fruits.
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Nunes, Valdinete V., Renata Silva-Mann, Michelle C. Vasconcelos, Allana M. B. Rodrigues, and Juliana L. Souza. "Physical and physiological quality of mangaba seeds obtained by different processing methods." Revista Brasileira de Engenharia Agrícola e Ambiental 25, no. 6 (June 2021): 429–35. http://dx.doi.org/10.1590/1807-1929/agriambi.v25n6p429-435.
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HIGHLIGHTS The seeds obtained from the fruit pulp industry have a physiological quality for seedling propagation. There is a high potential for reducing fruit pulp industry residues by using these seeds for propagation. Higher pixel density is observed for full seeds with an efficiency of forming normal seedlings.
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Batista, Luana Nóbrega, Edivaldo Josué De Lima, Rayana Soares Ferreira, João Ferreira Neto, Dalany Menezes Oliveira, and Antonio Roberto Giriboni Monteiro. "Adição de polpa de maracujá na elaboração de balas comestíveis." Revista Principia - Divulgação Científica e Tecnológica do IFPB 1, no. 37 (December 21, 2017): 27. http://dx.doi.org/10.18265/1517-03062015v1n37p27-33.
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<em>Industries are technologically perfecting their products by adding new components, in order to meet the demands of consumers. The extraction of pulp from several tropical fruits for manufacture of bullets has been widely used, due to its nutritional and functional value. The aim this study was to develop an edible candy with the addition of passion fruit pulp adding nutritional value from natural ingredients. In order to carry out this study, fruits were purchased in the city of Sousa-PB, then sent to fruit processing sector located at IFPB Campus-Sousa, where the weighing process, sanitization in sodium hypochlorite solution was carried out 100ppm for 15 minutes, then the fruits were cut in half. The extraction was done manually, sieved for aryl separation. Soon after they were packed in plastic bags and sealed, a part sent to physicalchemical and microbiological analyzes and another frozen part to be used in elaboration of bullet. In process of bullet preparation (56.25%) of sucrose, (37.5%) glucose syrup and 6.25% of the passion fruit pulp were used. Microbiological and physical-chemical analyzes (moisture, ash, pH, acidity in citric acid, protein, soluble solids, flavonoids) were performed in the pulp and afterwards, hygroscopicity and color were only performed on bullet. According to results obtained, pulp and passion fruit bullet presented physical-chemical and microbiological results as established by legislation. The addition of concentrated passion fruit pulp extract may be an alternative, making a differentiated product with higher added value nutritionally, offering consumers health benefits without addition of dyes and artificial preservatives. </em>
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Asoiro, FU, SL Ezeoha, GI Ezenne, and CB Ugwu. "CHEMICAL AND MECHANICAL PROPERTIES OF VELVET TAMARIND FRUIT (DIALIUM GUINEENSE)." Nigerian Journal of Technology 36, no. 1 (December 29, 2016): 252–60. http://dx.doi.org/10.4314/njt.v36i1.30.
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Information on chemical properties of fruits is crucial in processing it into different foods. Mechanical properties of fruits determine their susceptibility to mechanical damages that occur during harvest, transportation, and storage; and which eventually lead to a pronounced reduction in commercial value. This study was conducted to investigate the chemical and mechanical properties of unshelled (black), shelled (yellow) and kernel of Dialium guineense fruit. The chemical properties investigated include some proximate and mineral elements. The mechanical properties were bio-yield force, rupture force, deformation at rupture point, deformation ratio at rupture point, compressive strength and total strain energy. The fruit pulp was found to be composed of protein (9.4%), carbohydrate (75%), crude fat (5.2%), crude fibre (4.6%), and ash content (2.4%) at 19% moisture content (wb). The mineral composition of the pulp were sodium (3.2 g/kg), magnesium (2.9 g/kg), phosphorus (0.5 g/kg), calcium (0.5 g/kg), iron (0.1 g/kg), and vitamin C (0.3 g/kg) at a pH of 3.9. Less force is required to crack the fruit across the length, followed by across the thickness and then across the width. Velvet tamarind (Dialium guineense) fruit pulp is a promising source of food and essential minerals due to its nutritional values, hence facilitating its postharvest processing is inevitable. http://dx.doi.org/10.4314/njt.v36i1.30
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Kanchana, Kasthuri, Anjali Senerath, Nagarathnam Thiruchchelvan, and Aruna Kumara. "Use of maturity traits to identify optimal harvestable maturity of banana Musa AAB cv. “Embul” in dry zone of Sri Lanka." Open Agriculture 6, no. 1 (January 1, 2021): 143–51. http://dx.doi.org/10.1515/opag-2021-0015.
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Abstract Banana is a climacteric fruit and perishable in nature having relatively high postharvest losses. Harvesting banana at a perfect maturity stage can reduce the quantity of losses during post-harvest handling. There is no identified optimal harvestable maturity time line available for local banana cultivars in Sri Lanka. Therefore, this study focused on use of maturity traits to identify optimal harvestable maturity for harvesting banana in the dry zone of Sri Lanka. Changes of fruit weight, length of banana fruits, fruit pulp weight, luminosity (L*), red-green (a*), yellow (b*), hue angle and chroma for skin of banana, total soluble solid (TSS) content, pH value and starch content of banana fruit pulp, respiration rate, and ethylene production of banana fruits during the developmental continuum were measured from seven days after flowering (DAF) to senescence. Data were statistically analyzed using one way-ANOVA at 95% confidence level. Results revealed that physical parameters such as length and weight of banana fruits were steadily increased in time. Chemical parameters such as TSS, pH and starch content of banana fruit pulp were significantly differed with the maturation. Fruit physiological parameters including ethylene production and respiration rate were significantly different with DAF. In conclusions, optimum maturity for the distant markets was observed in range of 77–84 DAF. Maturity stage from 84 to 104 DAF is better for the local/immediate consumption, and afterwards it can be recommended for the fruit processing firms.
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Hiraga, Yasuhide, Takeshi Ara, Nao Sato, Nayumi Akimoto, Kenjiro Sugiyama, Hideyuki Suzuki, and Kota Kera. "Metabolic analysis of unripe papaya (Carica papaya L.) to promote its utilization as a functional food." Bioscience, Biotechnology, and Biochemistry 85, no. 5 (January 21, 2021): 1194–204. http://dx.doi.org/10.1093/bbb/zbab014.
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ABSTRACT Papaya (Carica papaya L.) is widely cultivated in tropical and subtropical countries. While ripe fruit is a popular food item globally, the unripe fruit is only consumed in some Asian countries. To promote the utilization of unripe papaya based on the compositional changes of biological active metabolites, we performed liquid chromatography–Orbitrap–mass spectrometry-based analysis to reveal the comprehensive metabolite profile of the peel and pulp of unripe and ripe papaya fruits. The number of peaks annotated as phenolics and aminocarboxylic acids increased in the pulp and peel of ripe fruit, respectively. Putative carpaine derivatives, known alkaloids with cardiovascular effects, decreased, while carpamic acid derivatives increased in the peel of ripe fruit. Furthermore, the functionality of unripe fruit, the benzyl glucosinolate content, total polyphenol content, and proteolytic activity were detectable after heating and powder processing treatments, suggesting a potential utilization in powdered form as functional material.
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Santos, Helena S. N., Gisele P. Mizobutsi, Juceliandy M. da S. Pinheiro, José A. dos Santos Neto, Ariane Castricini, Ignacio Aspiazú, Carlos G. da Cruz, Irisléia P. S. de Sousa, Mariana O. de Jesus, and Flávia S. Aguiar. "Physical and Chemical Characterization of Fruits of Different Umbu (Spondias tuberosa) Accesses." Journal of Agricultural Science 11, no. 16 (September 30, 2019): 124. http://dx.doi.org/10.5539/jas.v11n16p124.
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The umbuzeiro is a native Brazilian semi-arid plant with great agroindustrial potential. The characterization of the fruit, as well as the development or improvement of technologies for value aggregation are fundamental for its conservation, dissemination and culinary expansion. The objective was to characterize physically and chemically fruits of umbu and to define the access with greater commercial potential. A completely randomized design was used, with 10 replications, in a total of 4 accessions of umbuzeiro. The fruits were selected prioritizing uniformity of fruit size and maturation stage. Fruit peel color was analyzed; diameter and length; mass of the fruit, the bark, the pulp and the seed; firmness of the fruit, soluble solids contents; pH; titratable acidity and solids/acidity ratio. The values of the pulp yield and the technological index were determined. Significance was verified for all variables, except for soluble solids and pH. The average value of the titratable acidity was 1.3 mg of citric acid 100 mL-1 of juice. The diameter of the fruits varied between 4.0 and 4.5 cm. Fruit mass varied from 33.00 to 43.62 g and access to EPAMIG-C06 was the heaviest. The accesses EPAMIG-C06 and EPAMIG-C18 presented the highest technological index. Based on the results, it was concluded that the accesses present potential to the pulp industry due to the size and characteristics of the fruits. The umbu accesses under study presented small variation for solubility and pH. For in natura consumption and/or processing, the access EPAMIG-C06 stands out due to attributes of commercial interest.
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Chuba, Carlos Alberto Machado, Ramon Eduardo Pereira Silva, Andrea Cristina dos Santos, and Eliana Janet Sanjinez-Argandoña. "Development of a Device to Pulping Fruits of Bocaiuva (Acrocomia aculeate sp.): Intended for the Communities that Practice Sustainable Agriculture or Strativism." Journal of Agricultural Science 11, no. 2 (January 15, 2019): 397. http://dx.doi.org/10.5539/jas.v11n2p397.
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Bocaiuva (Acrocomia aculeata) fruit pulp has high potential for food, pharmaceutical and cosmetic applications and in the biofuel industry, however, the main hindrance for these applications is the availability of pulp in sufficient quantity. The pulp of this fruit is usually supplied by rural communities where the processors use manual pulping, which is not only time-consuming but yields product of low quality. Therefore, the objective of this work was to design, fabricate and evaluate the efficiency of an experimental bench device for pulping bocaiuva fruits. The bench device was designed to be compact and easy to operate, consisting of three units (processing, secondary, and peripheral) with intermittent operation and pulping performed by shearing. The performance evaluation of the machine was carried out with fruit dehydrated at 70 ºC and different times of dehydration (6, 12 and 24 hours). The pulp weight was evaluated every 15 seconds during the pulping process period (150 seconds). The highest pulping efficiency (96%) was obtained with fruits that were dehydrated for 24 hours, with a 120-second pulping, which resulted in a production rate of 5.5 kg h-1 This high efficiency makes this mechanized prototype effective for pulping bocaiuva fruits and, thus, it can replace manual pulping, especially in rural communities involved with the bocaiuva production chain.
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Jorge, Ana P. P., Weder N. Ferreira Junior, Lígia C. de M. Silva, Daniel E. C. de Oliveira, and Osvaldo Resende. "Drying kinetics of ‘gueroba’ (Syagrus oleracea) fruit pulp." Revista Brasileira de Engenharia Agrícola e Ambiental 25, no. 1 (January 2021): 23–29. http://dx.doi.org/10.1590/1807-1929/agriambi.v25n1p23-29.
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ABSTRACT The ‘Gueroba’ fruit can be used to produce flours with potential for the development of new products from the ‘Cerrado’ socio-biodiversity. The objective was to estimate the drying kinetics and determine the effective diffusion coefficient and activation energy for the pulp of ‘gueroba’ fruits subjected to different drying temperatures. ‘Gueroba’ fruits were manually pulped, removing the mesocarp with the epicarp, and this material was identified as the pulp. The material was subjected to oven drying at temperatures of 40, 50, 60 and 70 °C. Nonlinear regression models were fitted to the experimental data. The most adequate model was selected through the coefficient of determination, mean relative and estimated errors, Chi-square test, AIC and BIC. As the drying temperature increases, the processing time to achieve the same moisture content decreases, due to the increase in water diffusivity inside the product. The Midilli model showed the best fit to the experimental data obtained. The effective diffusion coefficients of the pulp of ‘gueroba’ fruits showed magnitudes between 3.11 x 10-9 to 5.84 x 10-9 m2 s-1 for temperatures from 40 to 70 °C. The activation energy of the process was 18.34 kJ mol-1.
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Dolley, Narang, Nicolee Lyngdoh, Siddhartha Singh, Mayanglambam Chandrakumar Singh, Mongjam Bishwapati Devi, and Budhindra Nath Hazarika. "Domestication of Phoebe cooperiana in the Eastern Himalayas: population variation in morphological and biochemical fruit parameters." Plant Genetic Resources: Characterization and Utilization 18, no. 4 (August 2020): 259–69. http://dx.doi.org/10.1017/s1479262120000210.
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AbstractPhoebe cooperiana U.N Kanjilal ex A. Das is an indigenous forest tree species yielding fruits consumed widely across the state of Arunachal Pradesh, India. As part of an initiative to domesticate the species, phenotypic variation in fruit and seed morphology as well as the biochemical properties of the pulp were assessed for 14 populations within the state. Nine fruit and seed characters were measured and 12 biochemical parameters of the fruits were analysed. Five trees were selected from each population and a minimum of 30 fruits were collected from each tree. Analysis of variance indicated significant variation in all fruit and seed morphological parameters. The coefficient of variation for fruit weight was reported to be 5.02%, seed weight 5.60%, pulp weight 5.36% and pulp fruit ratio 4.14%. Among biochemical parameters which are of nutritive value, crude protein, vitamin E and A were higher than that found in most common fruits and vegetables. These traits also showed significant variation among the 14 selected populations with crude protein values ranging between 5.99 and 10.76%, vitamin E between 4.80 and 7.33 mg/100 g and vitamin A between 1.88 and 3.13 mg/100 g. The fruits are also high in phenol with a mean value of 22.19 mg/g and displayed promising 2,2-diphenyl-1-picrylhydrazyl radical scavenging properties averaging 56.94% antioxidant activity. However, cyanogen content in the fruits was higher than the permissible amount for human consumption, for which processing is recommended before use. The opportunities for domestication are discussed and some promising traits and populations that can be utilized in the domestication programme are identified.
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Marouelli, Waldir A., Washington L. C. Silva, and Celso L. Moretti. "Production, quality and water use efficiency of processing tomato as affected by the final irrigation timing." Horticultura Brasileira 22, no. 2 (June 2004): 226–31. http://dx.doi.org/10.1590/s0102-05362004000200013.
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A field study was conducted under "Cerrado" conditions of Brazil, during the dry season of 2000, to evaluate the effect of final irrigation timing on fruit yield, quality, and the use of water in processing tomatoes. Fourteen irrigation cut-off times were employed, 7 days apart, from blossom until harvest. Maximum marketable fruit yield took place when irrigations were cut-off 21 days before harvest (10% of red fruit). Total soluble solids content was linearly reduced at the rate of 0.34 ºBrix per each additional 10 days period of irrigation. Maximum pulp yield was obtained ending irrigation 34 days before harvest (20% of plants holding at least one red fruit). The highest tomato water use efficiency was observed when the last irrigation occurred between 37 and 45 days after blossom, respectively for fruit and pulp yield.
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Rodríguez, S. A., S. Díaz, and M. A. Nazareno. "CHARACTERIZATION OF VOLATILE ORGANIC COMPOUNDS OF OPUNTIA FRUIT PULP - CHANGES IN CACTUS FRUIT AROMA AS A CONSEQUENCE OF PULP PROCESSING." Acta Horticulturae, no. 1067 (January 2015): 305–10. http://dx.doi.org/10.17660/actahortic.2015.1067.42.
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CARVALHO JÚNIOR, JOSÉ EDUARDO VASCONCELOS DE, CARLOS HUMBERTO AIRES MATOS FILHO, REGINA LUCIA FERREIRA GOMES, ÂNGELA CÉLIA DE ALMEIDA LOPES, MARIA AUXILIADORA COELHO DE LIMA, and FRANCISCO PINHEIRO LIMA NETO. "GENETIC DIVERSITY AMONG MANGO HYBRIDS IN THE BRAZILIAN SEMIARID REGION1." Revista Caatinga 34, no. 3 (September 2021): 709–19. http://dx.doi.org/10.1590/1983-21252021v34n323rc.
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ABSTRACT The aim of this study was to evaluate mango hybrids obtained by open pollination based on the physical and chemical traits of the fruit, and to analyze the genetic diversity among these hybrids to find plants that produce quality fruit both for direct consumption and for industrial processing. The hybrids under study were generated from seeds produced from crosses with unknown genotypes as a result of open pollination. The unknown genotypes were randomly scattered in areas dedicated to growing a Tommy Atkins variety, and plants were obtained from mango seeds generated through sexual propagation. To assess genetic diversity, cluster analysis was carried out, as well as principal component analysis. Two hybrids were most prominent in terms of fruit weight, fruit length, fruit diameter, pulp weight, and pulp yield, with mean values greater than 245 g for pulp weight and 70% for pulp yield. Regarding fiber content in the pulp, six hybrids had a score of "2", that is, moderately fibrous fruit. For acidity and soluble solids content, the hybrids exhibited variations from 0.19 to 1.06% of citric acid and from 13.1 to 20.6 ºBrix, respectively. For peel color, tones ranging from reddish orange to yellow and green were observed. As for pulp color, there was variation from orange to light yellow tones. There was variability among the mango hybrids regarding the fruit traits analyzed, and hybrids that produce fruit that combine traits of economic interest were identified.
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Gonçalves, Gilma A. S., Nathane S. Resende, Elisângela E. N. Carvalho, Jaime V. de Resende, and Eduardo V. de B Vilas Boas. "Effect of Processing and Frozen Storage on the Phenolic Profile, Bioative Compounds, Antioxidant Capacity, and Enzymatic Activity of Mangaba Pulp." Current Nutrition & Food Science 15, no. 1 (March 13, 2019): 48–60. http://dx.doi.org/10.2174/1573401313666171004144858.
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Backgound: The mangaba, an exotic fruit of the Brazilian Cerrado, has high nutritional and bioactive value, but processing can induce changes to these characteristics. </P><P> Objective: Evaluate the stability of the bioactive compounds and the antioxidant and enzymatic capacity of mangaba pulp subjected to pasteurization, freezing methods, and prolonged storage. </P><P> Method: The pulps were submitted to two levels of pasteurization (unpasteurized and pasteurized), two freezing methods (static air and forced air), and five frozen storage times (0, 3, 6, 9, and 12 months). The vitamin C, carotenoids, total phenolics, profile of phenolic compounds, antioxidant capacity, and enzymes polyphenoloxidase and peroxidase were analyzed in the fruit and pulps. </P><P> Results: The fruit showed a high vitamin C and total phenolics content and a high antioxidant capacity, including chlorogenic acid and routine predominant phenolics. The forced air freezing method is more efficient in vitamin C retention, and pasteurization favors higher retention of total phenolics and antioxidant capacity, as well as lower enzymatic activity of polyphenoloxidase and peroxidase. Frozen storage for up to six months retains most of the individual phenolics, with (+) - catechin and transcinnamic acid being the most stable. </P><P> Conclusion: Mangaba pulp is a good source of bioactive compounds and has good antioxidant capacity, even after one year of frozen storage.
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Biswas, Sristhi, Ritesh Mishra, and Ankur Singh Bist. "Passion to Profession: A review of Passion fruit Processing." Aptisi Transactions on Technopreneurship (ATT) 3, no. 1 (March 31, 2021): 48–56. http://dx.doi.org/10.34306/att.v3i1.143.
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Passion fruit (Passiflora edulis) is a nutritious tropical fruit belongs to the family Passifloraceae. The purple passion fruit is local from southern Brazil through Paraguay to northern Argentina. India, for a long time, has appreciated a moderate collect of purple passion fruit in the Nilgiris in the south and in various parts of northern India. The Passion fruit has good amount of antioxidants, flavanoids, anti- inflammatory, anti- bacterial, anti- fungal and anti- ageing properties. This fruit has huge economical importance as all the parts of this fruit (seed, peel, flower, pulp) are rich in medicinal and therapeutic properties. The fruit is a fantastic wellspring of dietary fiber, nutrient, Vitamin C and Vitamin A. Being a decent laxative, it likewise secures the colon mucosa by diminishing openness time to harmful substances in the colon and clearing off the malignant growth causing poisonous substances from the colon. Passion fruit has several medical advantages and hence require diverse processing and preservation methods. Here we are going to review portion of these methods.
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Costa, Danusa Silva da, Geovana Rocha Placido, Katiuchia Pereira Takeuchi, and Tainara Leal de Sousa. "Physical and biometric characterization of jabuticaba variety 'Pingo De Mel' oriunda of cerrado goiano." Research, Society and Development 9, no. 5 (April 1, 2020): e146953323. http://dx.doi.org/10.33448/rsd-v9i5.3323.
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The biometric and physical characterization can provide information on format, yield, concentration of soluble solids. The objective was to characterize physically and biometrically the jabuticaba variety 'Pingo de mel' from the cerrado of Goiás. 200 jaboticaba were used. The content of total soluble solids, longitudinal and transverse diameters, total mass, volume, shape index, density, yield of peeled pulp and the thickness of the peeled pulp were determined. The total soluble solids 15,16 ° Brix, soluble solids content is one of the most important tools to estimate fruit quality. The longitudinal and transverse diameter was 22.25 and 21.56 mm, respectively. The total mass had an average variation because the coefficient of variation was above 20%. Variations can occur due to cultivation techniques and climate can be related to this also variations presented for the volume of this fruit. As for the format index, the fruit was classified as round. The density was 8.35 g mL -1, yield and pulp thickness were already high. Samples of total soluble solids and yield are parameters used as control and selection by the food industry, it means that the fruits in evaluation presented good potential of industrial processing.
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I., Norra, Saiful Bahri S., Hadijah H., and Norhartini A.S. "Effect of steaming and frozen storage on polyphenol content and antioxidant properties of Mangifera odorata (Kuini) pulp." Food Research 5, no. 1 (January 24, 2021): 313–21. http://dx.doi.org/10.26656/fr.2017.5(1).219.
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Mangifera odorata (kuini) is a potential source of antioxidant. As a seasonal fruit and easily perishable after harvesting, production of kuini pulp was a common practice to overcome this problem. Steaming treatment were involved in the production of kuini pulp before being stored at -18°C. These thermal treatment and storage are challenging due to the fact that it can induce changes of antioxidants properties of kuini pulp. Thus, this study evaluated the effect of steaming processing and frozen storage on the total phenolic content (TPC) and antioxidant activity (AOA) measured by ferric reducing antioxidant power (FRAP) and DPPH radical scavenging activity (RSA) method of M. odorata (kuini) pulps. Overall, a significant difference was observed for TPC and AOA for steaming kuini pulp compared to control samples. Steaming processing significantly increased the TPC and AOA of the kuini pulps (p < 0.05). Significant relationships (p < 0.05) were identified between total phenolics and total antioxidant activities. Storage at -18°C significantly affected the TPC and AOA of the frozen kuini pulp samples. After 12 months storage of all frozen kuini pulp samples, phenolics content was decreased up to 34%; the reducing power value decreased up to 50%, and DPPH RSA decreased up to 35% of the initial value. Steam blanching is recommended to enhance the phenolic content and the antioxidant but, frozen storage at -18°C cannot preserve the phenolic content and the antioxidant of kuini pulp.
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Andrejiová, Alena, Alžbeta Hegedűsová, Miroslav Šlosár, and Silvia Barátová. "Dynamics of Selected Bioactive Substances Changes in Cucurbita Moschata Duch. Ex Poir. After Storage and Different Methods of Technological Processing." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 64, no. 2 (2016): 387–93. http://dx.doi.org/10.11118/actaun201664020387.
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The winter squash is an important source of antioxidants, especially carotenoids. The aim of submitted research work was to determine the effect of genotype, storage and different methods of technological processing (baking, boiling and sterilization) on the content of ascorbic acid and total carotenoids in fruits of winter squash (Cucurbita moschata Duch. ex Poir.). The small-plot field experiment was established at Slovak University of Agriculture in Nitra in 2013. Five cultivars of winter squash (‘Liscia’, ‘Orange’, ‘Hannah’, ‘UG 205 F1’ and ‘Waltham’) were examined in experiment. The total carotenoids content in the pulp of fresh fruits was ranged from 9.33 to 15.10 mg.100 g−1. Its highest value was determined in case of ‘Orange’ variety. The storage and the thermal treatment of fruit pulp in case of baking had positive impact from the total carotenoid content point of view. The baking resulted in the increase of its value in winter squash. On the contrary, sterilization tended to the decrease of total carotenoid content in edible part of squash. The total carotenoids content in the baking pulp was ranged from 14.27 to 31.87 mg.100 g−1. The vitamin C content before storage and technological processing ranged in interval from 13.88 to 18.69 mg.100 g−1. Particular thermal methods of processing and storage resulted in decrease of vitamin C content in the pulp of all winter squash varieties.
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Feitosa, Regilane Marques, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Renato Costa da Silva, Emanuel Neto Alves de Oliveira, and Inacia Dos Santos Moreira. "Evaluation of Lyophilized Myrtle Pulp Powder Stability During Storage." Journal of Agricultural Studies 8, no. 1 (March 2, 2020): 138. http://dx.doi.org/10.5296/jas.v8i1.15447.
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Myrtle is a fruit with great industrial potential, due to its nutritional characteristics and presence of phenolic compounds, especially anthocyanins. Nonetheless, the high perishability and short post-harvest life of this fruit limit its diffusion in the internal market and use in the food processing industry. Lyophilization of fruit pulps represents an alternative to increasing preservation time, resulting in a powder with higher stability and longer shelf life. In this context, this study was aimed to evaluate the stability of myrtle pulp powder during storage in laminated packages and under controlled conditions of temperature (between 30 and 40 ºC), and evaluate the kinetics of degradation of anthocyanins and flavonoids. As storage time increased at both temperatures, moisture content and water activity increased; and caused reductions of anthocyanins, flavonoids and lightness. In the evaluation of the kinetics of degradation of anthocyanins and flavonoids, the zero-order was the best model to represent the behavior and with higher stability at a temperature of 20 ºC.
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Morales-Sillero, A., R. Jiménez, J. E. Fernández, A. Troncoso, and L. Rejano. "Effect of Fertigation on the ‘Manzanilla de Sevilla’ Table Olive Quality Before and After “Spanish-style” Green Processing." HortScience 43, no. 1 (February 2008): 153–58. http://dx.doi.org/10.21273/hortsci.43.1.153.
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Table olive quality was analyzed in adult ‘Manzanilla de Sevilla’ olive trees subjected to different N–P–K fertigation treatments through five years (1999–2003). A randomized block design with four fertigation treatments was established: irrigated without fertilizer (control), and T200, T400, and T600 treatments, in which each tree was respectively fertigated with 200, 400, and 600 g N per irrigation season of a complex 4N–1P–3K fertilizer applied daily. Fruit yield and fruit physical characteristics and chemical composition were studied in 2002 and 2003. Fruit analysis realized in 2002 showed that the fruit pulp/stone ratio and water content increased with the amount of applied fertilizer. In 2003, a similar trend was found for fruit yield, weight, pulp/stone ratio, volume, longitudinal and transversal diameters, and fruit water and potassium concentrations. On the contrary, the concentration of reducing sugars; Ca, Na, and B; and the fruit texture decreased linearly with the fertilizer dose in 2003. No differences between treatments in fruit and stone shape, or stone volume or polyphenols concentration were found. On the other hand, the effect of the treatments on fruit browning damage was studied in 2003, as well as the fruit quality after “Spanish-style” green processing. In spite of the differences in fruit composition and texture, the fertigation treatments did not affect browning damage. After Spanish-style processing, differences between treatments in fruit weight and texture were again observed, but color, brown spots, and blistering incidence were not modified.
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Nuwamanya, E., O. Ampurire, Y. Mukasa, A. Katungisa, M. Kanaabi, and E. Sserunjogi Mukiibi. "Phenotypic diversity and chemical properties of pawpaw fruit quality in Ugandan germplasm." African Crop Science Journal 28, no. 4 (November 25, 2020): 499–515. http://dx.doi.org/10.4314/acsj.v28i4.2.
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Pawpaw (Carica pawpaw L.) fruit production and utilisation have been on the increase in Uganda. However, challenges related to identification of phenotypes with inherent characteristics for improvement of fruit shelf life have limited identification of better varieties. The objective of this study was to evaluate the phenotypic diversity and shelf life determinants of Uganda’s pawpaw accessions and their variations based on selected quality parameters. Nineteen accessions were collected as seeds from different markets of Uganda, germinated and planted in Namulonge-Wakiso district, central Uganda. The accessions were significantly (P<0.05) variable in terms of fruit weight parameters, with dry matter ranging from 14 - 19% and fruit weight of up to 3.9 kg; while pulp weight was up to 3.2 kg per fruit. Pulp firmness parameters were also significantly variable (P<0.05) and highly correlated with shelf life of the fruit, which ranged from 7 - 13 days depending on the accession. Fruit pulp pH ranged from 4.4-5.6; while titratable acidity of the fruit ranged from 0.03-0.08%. The accessions were clustered in four main clusters depending on the fruit firmness properties, fruit shelf life, fruit weight, pH and titratable acidity as definitive parameters. These accessions were distinguished based on morphological parameters, and henceforth defined for nutritional and economic uses. Accessions with high fruit firmness (>5 kg F) such as 16/20’ 16/16, 16/17 and 18/1; and external pulp thickness (>2 cm) such as 16/16, 16/17 and 18/1 had improved fruit shelf life and are recommended for marketability and processing.
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Dubinina, E. V., D. V. Andrievskaya, S. M. Tomgorova, and K. V. Nebezhev. "INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES." Food systems 3, no. 2 (July 14, 2020): 18–23. http://dx.doi.org/10.21323/2618-9771-2020-3-2-18-23.
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One of the promising raw materials types for alcoholic beverages production, which have a peculiar aroma and taste, is the ashberry (red), widespread throughout the Russian Federation. The aim of the research was to develop an innovative technology for alcoholic beverages from the red ashberry based on the study of the raw materials biochemical composition transformation during its processing, maceration, fermentation, distillation, as well as its effect on the volatile components composition of distillate and the processing conditions of the finished alcoholic beverage. Fermented pulp of red ashberry, distillates and alcoholic beverage blends from ashberry were used as objects of the study. To determine the organoleptic and physico-chemical indicators in the work, standardized analysis methods and certified methods were used. The effect of various yeast races and fermentation conditions on the change in biochemical composition of the red ashberry pulp was studied. For this raw material type fermentation, recommended Siha 3 yeast race. The positive effect of the Vitamon Combi fermentation activator on the fermentation efficiency and the formation of qualitative characteristics of the fermented pulp, including its amino acid composition, is shown. It was established that the optimal conditions for fermentation is the anaerobic regimen at a temperature of no higher than 22 ºС. The effect of fractional distillation operating parameters in a direct distillation unit on the volatile components’ composition and concentration in ashberry distillate is studied. It is recommended to obtain a high-quality distillate to carry out the selection of the head fraction in the amount of 2.5% of the distilled pulp volume, and the selection of the tail fraction to start when the strength in distillate reaches 45% vol. It is shown that within 30 days of exposure in the distillate, a certain chemical equilibrium is achieved and its taste and aromatic characteristics are harmonized. The blending conditions of the alcoholic beverage are determined and the technological processing modes are established to ensure its high consumer properties. The conducted studies have allowed to develop innovative technology for a new alcoholic beverage from red ashberry.
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Sagar, Ankita, and R. P. Singh. "Biochemical estimation of nutritive parameters in waste seed kernel of Mango (Mangifera indica L.)." International Journal of Agricultural Invention 1, no. 01 (June 30, 2016): 113–15. http://dx.doi.org/10.46492/ijai/2016.1.1.20.
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“Super fruit” mango is luscious and most celebrated tropical fruit. It belongs to genus Mangifera and family Anacardiaceae. Mango consists of 33-85 % edible pulp and 9-40 % inedible kernel. Wide varieties of processed products derived from mango pulp. These products are of world wide popularity. Mango kernel is a major waste product obtained after processing. In the present investigation moisture, carbohydrate, protein, crude fiber, ash, and fat content was analyzed in mango kernel. Moisture, carbohydrate, protein, crude fiber, ash, and fat content found were 43.22, 46.85, 4.99, 1.60, 2 and 12.39 respectively in mango kernel. Therefore, it could be utilized as feed stuff and certain processing techniques could help us to enhance quality of feed stuff prepared from mango kernel.
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Gyesi, Joseph Nana, Rita Opoku, and Lawrence Sheringham Borquaye. "Chemical Composition, Total Phenolic Content, and Antioxidant Activities of the Essential Oils of the Leaves and Fruit Pulp of Annona muricata L. (Soursop) from Ghana." Biochemistry Research International 2019 (September 2, 2019): 1–9. http://dx.doi.org/10.1155/2019/4164576.
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Annona muricata, also called soursop, is widespread in many tropical countries, and various parts of the plant have been shown to possess very good pharmacological properties. This work evaluated the chemical composition and antioxidant activities of essential oils obtained from the fruit pulp and leaves of soursop. Essential oils were obtained via hydrodistillation and characterized by gas chromatography-mass spectrometry. Antioxidant potential was evaluated via the phosphomolybdenum, hydrogen peroxide scavenging, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assays. In the leaf essential oil, a total of 31 compounds were identified with δ-cadinene (22.58%) and α-muurolene (10.64%) being the most abundant. Thirty-two compounds were identified in the fruit pulp essential oil with Ç-sitosterol (19.82%) and 2-hydroxy-1-(hydroxymethyl) ethyl ester (13.48%) being present in high amounts. Both essential oils showed very good total antioxidant capacities (49.03 gAAE/100 g and 50.88 gAAE/100 g for fruit pulp and leaf essential oils, respectively). The IC50 values from the DPPH assay were 244.8 ± 3.2 μg/mL for leaf essential oil and 512 ± 5.1 μg/mL for the fruit pulp essential oil. At 1 mg/mL, hydrogen peroxide scavenged was below 50% for both leaf and fruit pulp essential oils, indicating moderate activity. These results suggest possible application of the essential oils of Annona muricata in food preservation and processing.
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Portela, Silvina I., and Marita I. Cantwell. "361 Quality Changes During Storage of Intact and Fresh-cut Cantaloupe Melon." HortScience 34, no. 3 (June 1999): 505E—506. http://dx.doi.org/10.21273/hortsci.34.3.505e.
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Although minimal processing increases the perishability of products, largely due to microbial decay, quality changes may be similar between tissues from intact produce and fresh-cut pieces. This study compared pulp quality changes of intact cantaloupe melons and of sanitized fresh-cut pieces (1.8 x 3-cm cylinders) during storage in air at 2.5 (cv. Corona) and 5 °C (cv. Corona and Durango) for 15 days. Quality evaluations included subjective (visual quality, decay, translucency, aroma, off-odor) and objective (color, firmness, SSC) measurements. At 5 °C, visual quality of the pieces was below the limit of salability by day 15 due to decay, whereas pulp from stored melons was excellent. Pulp from intact melons did not suffer from development of translucency as did the fresh-cut pieces. At 5 °C, pulp from intact fruit had higher aroma scores than pieces, but there were no differences in off-odor scores. At 2.5 °C there were no differences in the subjective quality measurements of pulp from intact or fresh-cut pieces. Pulp from intact fruit had higher chroma (at 2.5 and 5 °C) and L* (only at 5 °C) than the pieces after 6 or 15 days, depending on the variety. There were no differences in hue between intact and fresh-cut pulp. Pulp from intact and fresh-cut pieces had similar firmness changes and SSC during storage at 2.5 and 5 °C. We conclude that pulp of intact fruit and fresh-cut pieces had similar quality up to 15 days at 2.5°C; but at 5 °C, the fresh-cut pieces lost intrinsic quality (visual quality, aroma, and color) before the pulp of intact fruit did.
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Teruel-Andreu, Candela, Lucía Andreu-Coll, David López-Lluch, Esther Sendra, Francisca Hernández, and Marina Cano-Lamadrid. "Ficus carica Fruits, By-Products and Based Products as Potential Sources of Bioactive Compounds: A Review." Agronomy 11, no. 9 (September 13, 2021): 1834. http://dx.doi.org/10.3390/agronomy11091834.
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In this review, studies (n = 41) were searched in which the compounds and contents were determined for whole fig fruit, peel, leaves and pulp, the types of fig-based products were identified and their total phenols and antioxidant capacity as well as the potential uses of different extracts of fig parts were analyzed. There is a need to reduce the fruit’s environmental impacts (zero waste), and bioactive compounds from fig fruits present a high added value as functional ingredients. Focusing on fig by-products (peel, seeds, no-optimal fruits and leaves), individual compounds and/or extracts can increase the functional, nutritional and techno-functional properties of food products such as additives. A high number of phenolic compounds was found in whole fruit (n = 19), peel (n = 26), pulp (n = 24) and leaves (n = 42). Quercetin-3-O-rutioside was reported as the major individual phenolic compound in whole figs, while cyanidin-3-rutinoside, epicatechin and caftaric acid were the highest compounds in peel, pulp and leaves, respectively. A potential strategy could be the development of novel additives and/or ingredients for food industry from fig by-products. Therefore, the use and valorization of the waste material produced during fig processing should be further investigated.
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Lebaka, Veeranjaneya Reddy, Young-Jung Wee, Weibing Ye, and Mallikarjuna Korivi. "Nutritional Composition and Bioactive Compounds in Three Different Parts of Mango Fruit." International Journal of Environmental Research and Public Health 18, no. 2 (January 16, 2021): 741. http://dx.doi.org/10.3390/ijerph18020741.
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Mango (Mangifera indica L.), known as the king of fruits, has an attractive taste and fragrance and high nutritional value. Mango is commercially important in India, where ~55% of the global crop is produced. The fruit has three main parts: pulp, peel, and kernel. The pulp is the most-consumed part, while the peel and kernel are usually discarded. Mango pulp is a source of a variety of reducing sugars, amino acids, aromatic compounds, and functional compounds, such as pectin, vitamins, anthocyanins, and polyphenols. Mango processing generates peels and kernels as bio-wastes, though they also have nutraceutical significance. Functional compounds in the peel, including protocatechuic acids, mangiferin and β-carotene are known for their antimicrobial, anti-diabetic, anti-inflammatory, and anti-carcinogenic properties. The mango kernel has higher antioxidant and polyphenolic contents than the pulp and peel and is used for oil extraction; it’s possible usage in combination with corn and wheat flour in preparing nutraceuticals is being increasingly emphasized. This review aims to provide nutraceutical and pharmacological information on all three parts of mango to help understand the defense mechanisms of its functional constituents, and the appropriate use of mangoes to enhance our nutrition and health.
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Mahawar, Manoj Kumar, Kirti Jalgaonkar, Bhushan Bibwe, Tushar Kulkarni, Bharat Bhushan, and Vijay Singh Meena. "Optimization of mixed aonla-guava fruit bar using response surface methodology." Nutrition & Food Science 48, no. 4 (July 9, 2018): 621–30. http://dx.doi.org/10.1108/nfs-09-2017-0189.
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Purpose This paper aims to optimize the quantum of aonla pulp that could be mixed with guava pulp to make a nutritional rich fruit bar. The developed fruit bar will not only help in the improvement of processing value of both Guava and underused but highly nutritional Aonla but also serve the purpose of improvement in nutritional status of consumers. Design/methodology/approach Response surface methodology (RSM) using Box–Behnken design was used with the process variables as aonla and guava pulp ratio, PR (30:70, 40:60, 50:50); pectin concentration, PC (0, 0.15, 0.30%); and drying temperature, DT (50, 60, 70°C) for optimization of process conditions. The prepared mixed fruit leather was evaluated for physico-chemical, textural and sensory properties such as titratable acidity (TA), ascorbic acid content (AA), L value (lightness), cutting force (CF), taste and overall acceptability (OAA). Findings Second-order regression models fitted for TA, AA, L value (lightness), CF, taste and OAA were highly significant (P = 0.01) with the coefficient of determination (R2 = 0.85). The TA and AA of mixed fruit bar increased whereas L value, CF, taste and OAA decreased with increasing level of aonla pulp in the blend formulation. The optimum process conditions for mixed aonla-guava bar with desirable characteristics were 40:60 (PR), 0.02% (PC) and 56°C (DT). The corresponding optimum values of TA, AA, L value, CF, taste and OAA were 1.00%, 164 mg/100 g, 50, 5066 g, 7.83 and 7.92, respectively. The design formulation and data analysis using RSM validated the optimum solution. Originality/value This paper demonstrates that optimum blending of aonla and guava pulp has improved the overall nutritional characteristics and acceptability of the final product. This will not only help in reducing the associated post-harvest losses but also encourage the cultivators/local processing industries by stabilizing the price during glut sea.
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Ejaz, Uroosa, Muhammad Sohail, and Abdelaziz Ghanemi. "Cellulases: From Bioactivity to a Variety of Industrial Applications." Biomimetics 6, no. 3 (July 5, 2021): 44. http://dx.doi.org/10.3390/biomimetics6030044.
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Utilization of microbial enzymes has been widely reported for centuries, but the commercial use of enzymes has been recently adopted. Particularly, cellulases have been utilized in various commercial sectors including agriculture, brewing, laundry, pulp and paper and textile industry. Cellulases of microbial origin have shown their potential application in various commercial sectors including textile, pulp and paper, laundry, brewing, agriculture and biofuel. Cellulases have diversified applications in the food industry, food service, food supply and its preservation. Indeed, cellulases can tenderize fruits, clarify the fruit juices, reduce roughage in dough, hydrolyze the roasted coffee, extract tea polyphenols and essential oils from olives and can increase aroma and taste in food items. However, their role in food industries has by and large remained neglected. The use of immobilized cellulases has further expanded their application in fruit and vegetable processing as it potentiates the catalytic power and reduces the cost of process. Technological and scientific developments will further expand their potential usage in the food industry.
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REIS, RONIELLI CARDOSO, ELISETH DE SOUZA VIANA, NELSON FONSECA, JAMILLE MOTA ALMEIDA, JORGE ANTÔNIO DE ANDRADE RODRIGUES FILHO, and IOHANA SCARLET ALMEIDA GUEDES. "PHYSICAL, CHEMICAL AND SENSORY ATTRIBUTES OF FRUITS OF TEN MANGO VARIETIES GROWN UNDER ORGANIC PRODUCTION SYSTEM." Revista Caatinga 34, no. 2 (June 2021): 452–59. http://dx.doi.org/10.1590/1983-21252021v34n221rc.
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ABSTRACT This study aimed to assess the physical, chemical, and sensory attributes of mango varieties grown under the organic farming. Fruits from ten varieties of mango grown under the organic system in the Chapada Diamantina region, BA, Brazil, were assessed. The following physical and chemical characteristics were assessed: fruit mass, pulp yield, pulp color (L*, C*, and h*), soluble solids (SS), titratable acidity (TA), total carotenoids, and ascorbic acid. The sensory acceptance test was performed with 50 consumers using the nine-point structured hedonic scale and the attributes acidity, sweetness, and firmness of the pulp were assessed using the just-about-right scale. Differences among the varieties of mango grown under the organic production system were observed for physical, chemical and sensory attributes. The varieties showed a percentage of pulp equal or above 60%, which makes them more suitable for processing. According to the PCA analysis, the characteristics soluble solids, total carotenoids, fruit mass, titratable acidity, h* and L* were considered the most important to differentiate the mango varieties evaluated. Ubá and Beta varieties had the highest levels of SS, while Favo de Mel was characterized by the highest values of TA and L*. The varieties Favo de Mel, Palmer, Surpresa, Juazeiro 2, Imperial and Joa had fruits with higher mass and h* values and the varieties Amrapali and Roxa Embrapa 141 had the highest levels of total carotenoids. Imperial, Palmer, Beta and Joa varieties were the most accepted for all sensory attributes.
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Volpi, M. P. C., R. G. Bastos, A. P. R. Badan, M. H. A. Santana, and V. S. Santos. "Characterization of lignocellulosic composition and residual lipids in empty fruit bunches from palm oil processing." Grasas y Aceites 70, no. 3 (April 30, 2019): 314. http://dx.doi.org/10.3989/gya.0818182.
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Empty fruit bunches (EFBs) are an agro-industrial residue discarded in the environment when the fresh palm fruits are removed for oil extraction. EFBs are abundant in palm-oil-producing countries and cause environmental problems. Besides their content in lignocellulosic, EFBs also contain amounts of residual lipids from the separation process. Because the palm fruit has two main types of oil from the pulp (palm oil) or the seeds (kernal oil), the residual EFBs lipids may have different compositions. Thus, this work aimed at characterizing the lignocellulosic content and the residual lipids in two EFBs from different palm oil producers. The EFBs were classified as Type 1 and Type 2 according to their source. The results showed that Type 1 EFBs had higher lignocellulosic and fatty acid compositions, similar to palm and kernel oils, while Type 2 EFBs had lower lignocellulosic content and fatty acid composition, similar to palm oil.
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Gonella, Jéssica Dos Santos Leite, Eduardo Guilherme Satolo, Ana Elisa Bressan Smith Lourenzani, Renato Luis Garrido Monaro, and Sergio Silva Braga Júnior. "Study of fruit pulp chain from the perspective of Supply Chain Management (SCM)." Independent Journal of Management & Production 9, no. 3 (September 1, 2018): 1027. http://dx.doi.org/10.14807/ijmp.v9i3.778.
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Globalization and the advent of Information and communication technologies have influenced substantial changes in forms of management. The intense global competitive scenario have generated new forms of competition for the various players. Faced with the unstable and complex environment, organizations need to focus their efforts on shared strategies. Agribusiness presents a set of specificities that lead to greater complexity to manage the activities. Regarding the agro industrial fruit pulp chain, this dynamic becomes even more complex, considering the peculiarities of the sector. Therefore, this paper aims to describe the fruit pulp chain from the perspective of the business processes of Supply Chain Management (SCM). To do so, eight business processes were considered for the qualitative analysis supported by the bibliographical research on a well-known scientific basis such as Web of Science, Scopus and Ebsco. Considering the study of a current phenomenon and according to the profile of the research agents, it is a multiple case study applied in four fruit pulp processing agroindustries. The results describe the business processes and the activities that compose it in the fruit pulp sector, allowing understanding the synchronous and dependent relationship between the processes, as well as the importance of information sharing in the dynamics among all activities.
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De Blas, J. Carlos, Pablo Ferrer, Carlos Alberto Rodríguez, Alba Cerisuelo, Paloma García-Rebollar, Salvador Calvet, and Carlos Farias. "Nutritive value of citrus co-products in rabbit feeding." World Rabbit Science 26, no. 1 (March 28, 2018): 7. http://dx.doi.org/10.4995/wrs.2018.7699.
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Pulps from different citrus fruits are relevant agro-industrial co-products in the Mediterranean area in terms of amounts produced and availability. Moreover, part of the product is dehydrated, which increases its interest in monogastric species such as rabbits. Seventy eight samples from various Spanish producers using several types of fresh fruits (orange, tangerine, lemon and pomelo) and different processing methods of orange and tangerine samples (either fresh or dried after adding Ca(OH)<sub>2</sub>) were analysed for their chemical composition and <em>in vitro</em> digestibility. Average dry matter (DM) contents of ash, neutral detergent fibre, acid detergent fibre, acid detergent lignin (ADL), soluble fibre, crude protein (CP), insoluble neutral and acid detergent CP, ether extract and gross energy were 49.0, 226, 139, 12.1, 213, 71.2, 13.1, 4.2, 30.5 g and 17.8 MJ/kg DM, respectively. Mean DM and CP <em>in vitro</em> digestibility were 86.7 and 95.6%, respectively. Digestible energy was estimated to be 15.1 MJ/kg DM. A high variability (coefficient of variation from 17% for CP to 60% for ADL) was observed among the samples for most of the traits studied, which was partially explained by the effects of type of fruit and processing. Lemon pulps had on average higher ash and fibre but lower sugar contents than the other pulps. Dehydration processes increased ash content (almost double than for fresh pulp) due to lime addition. As regards the current results, citrus pulp has potential for use in rabbit diets as a source of energy and soluble fibre.
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Silva, Jéssica Leite da, Franciscleudo Bezerra da Costa, Ana Marinho do Nascimento, Rafaela Rodrigues do Vale Costa, and Mahyara de Melo Santiago. "Avaliação física e físico-química de frutos de juazeiro (Zizyphus joazeiro Mart.) em diferentes estádios de maturação." Revista Verde de Agroecologia e Desenvolvimento Sustentável 11, no. 5 (December 9, 2016): 177. http://dx.doi.org/10.18378/rvads.v11i5.4743.
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<p>Objetivou-se avaliar as características físicas e físico-químicas dos frutos de juazeiro colhidos em cinco estádios de maturação. Os frutos foram colhidos no Centro de Ciências e Tecnologia Agroalimentar (CCTA) da Universidade Federal de Campina Grande (UFCG), Campus Pombal, foram acondicionados em sacos plásticos e transportados ao laboratório de Análise de Alimentos do CCTA. Os frutos foram classificados em cinco estádios de maturação, selecionados quanto à coloração da casca do fruto. Avaliou-se a massa fresca dos frutos, polpas e sementes; espessura longitudinal e transversal do fruto e polpa, rendimento da polpa e semente. Após o processamento da polpa com a casca, foram avaliadas as seguintes características físico-químicas: umidade, cinzas, pH, sólidos solúveis totais, acidez total titulável e vitamina C. Os frutos do IV estádio de maturação se destacaram em relação aos demais nos atributos físicos, apresentando elevado rendimento (80,16%), tornando o processamento industrial, no que diz respeito a rendimento de polpa, viável. Os frutos de todos os estádios de maturação também apresentaram níveis significativos de vitamina C.</p><p align="center"><strong><em>Evaluation physical and physical-chemical of fruit juazeiro (</em></strong><em>Zizyphus joazeiro<strong> Mart.) in different stages of maturity</strong></em></p><p><strong>Abstract:</strong> The objective of this study was to evaluate the physical and physico-chemical characteristics of the fruits of juazeiro harvested in five maturation stages. The fruits were collected in the Center of Sciences and Technology Agroalimentaria (CCTA) of the Federal University of Campina Grande (UFCG), Campus Pombal, were packed in plastic bags and transported to the Food Analysis laboratory of the CCTA. The fruits were classified in five stages of maturation, selected for the color of the fruit peel. The fresh mass of fruits, pulps and seeds was evaluated; longitudinal and transverse thickness of fruit and pulp, yield of pulp and seed. After the pulp was processed with the peel, the following physicochemical characteristics were evaluated: moisture, ash, pH, total soluble solids, total titratable acidity and vitamin C. The fruits of the IV stage of maturation stood out in relation to the others in the attributes with high yield (80.16%), making the industrial processing, with respect to pulp yield, viable. Fruits at all maturation stages also showed significant levels of vitamin C.</p>
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Ryadinskaya, Antonina A., Natalya B. Ordina, Ivan A. Koshchaev, Kristina V. Mezinova, and Daria A. Zakharova. "New production technology for healthy nutrition using local raw materials." BIO Web of Conferences 27 (2020): 00059. http://dx.doi.org/10.1051/bioconf/20202700059.
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The article deals with the issue of efficient processing of local plant materials. The possibility of using the pulp of Michurinskaya pumpkin grown in Belgorod region for producing candied fruit is discussed. The product is characterized by high organoleptic characteristics. Results of the physical and chemical studies and microbiological analysis are consistent with the standardized indicators. The functional properties of the candied fruit were identified and described.
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Buck, Nina, Daria Wohlt, Anne Ruth Winter, and Eva Ortner. "Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties." Molecules 26, no. 13 (June 27, 2021): 3925. http://dx.doi.org/10.3390/molecules26133925.
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Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pulp to produce a durable and stable consumable product. Accordingly, a puree produced from Robusta coffee pulp was investigated in relation to its physicochemical and sensory properties. After thermal and chemical stabilization, the obtained puree (pH 3.6) was found to exhibit a multimodal particle size distribution, shear-thinning behavior, and lower discoloration, as well as an antioxidant capacity of 87.9 µmolTE/gDM. The flavor of the puree was examined by sensory evaluation and the corresponding analyses of aroma-active volatile compounds, as determined using aroma extract dilution analyses (AEDA) and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). The puree was characterized by dominant fruity (4.4), floral (3.4), citrusy (3.3) and hay-like (3.3) odor impressions. The aroma-active compounds were predominantly aldehydes, acids, and lactones, whereby (E)-β-damascenone, geraniol, 4-methylphenol, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, and 4-hydroxy-3-methoxybenzaldehyde exhibited the highest flavor dilution (FD) factor (1024), thereby indicating their high impact on the overall aroma of the puree. This study demonstrates an approach to stabilize coffee pulp to produce a sweet, fruity puree with comparable physical properties to other fruit purees and that can be used as a new and versatile flavoring ingredient for various food applications.
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Witmer, Mark C. "Do Seeds Hinder Digestive Processing of Fruit Pulp? Implications for Plant/Frugivore Mutualisms." Auk 115, no. 2 (April 1998): 319–26. http://dx.doi.org/10.2307/4089190.
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Da Cunha, Mariana Crivelari, Patrícia da Silva Machado, Ana Beatriz Silva Araújo, Elisângela Elena Nunes Carvalho, and Eduardo Valério de Barros Vilas Boas. "Impact of processing and packaging on the quality of murici jelly [Byrsonima crassifolia (L.) rich] during storage." Nutrition & Food Science 50, no. 5 (November 18, 2019): 871–83. http://dx.doi.org/10.1108/nfs-09-2019-0293.
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Purpose The potential of the Cerrado fruit could be explored by development of new products, such as jellies that can be used to add value to the fruit, as well as to preserve this biome. This paper aims to evaluate the effect of processing, the glass packaging type and storage time on the quality of jelly, prepared from reconstituted murici pulp, over 12 months of storage. Design/methodology/approach The authors used a completely randomized design (CRD) in factorial 2 × 5, with two types of glass packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months), with four replications and the experimental parcel consisting of 80 g of jelly (two bottles of 40 g). The quality of jelly was monitored through 12 months using physicochemical (proximal composition, color, soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp) and sensory analyses (sensory acceptance and purchase intent). Findings The pulp processing effectively affected the physicochemical and nutritional composition (proximal composition, soluble solids and color). It was found that only the storage time significantly influenced (p < 0.05) jelly quality, considering the variables analyzed, except the soluble solids, ash, dietary fiber and sensory texture attributes. However, the glass packaging factor (transparent and amber) did not result in significant changes in those variables. Moreover, the pulp processing allows a seasonal fruit with a short harvest period and short post-harvest life to be available to consumers as a new product throughout the year. Originality/value Based on the present study, the native Cerrado fruit such as murici [Byrsonima crassifolia (L.) Rich] is appreciated for its pleasant peculiarities such as color, aroma and taste; however, it is underutilized as food for lack of information and studies. Although the fruit does not have widespread use as food, it is necessary to make the population aware about its importance, not only as a source of nutrients, but also for its functional and sensory potential. Therefore, the production of murici jelly can increase consumption of the fruit, besides being a way to add value and extend the shelf life and sensory acceptance of the product prepared.
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Garcia, L. S., P. Nascimento, M. N. S. Guedes, A. G. Souza, E. M. Garcia, H. A. Taroco, and J. O. F. Melo. "Physical and physico-chemical characterization of pequi from of the region of Sete Lagoas, MG." Scientific Electronic Archives 10, no. 3 (June 20, 2017): 6. http://dx.doi.org/10.36560/1032017465.
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The Pequizeiro is a species that belongs to the Brazilian cerrado. Its fruits are the drupácea composed of: epicarpio of greenish color, mesocarpio corosa eternal whitish, and to compose what is known as pyrene, fleshy inner mesocarp, rich in oil, yellow or orange, with stone core covered with thorns that covers A rich whitish brown in oils, as well as the inner mesocarp is edible. The objective of this work was to characterize the physical parameters (fruit weight, volume, percentage sphericity and yield of pulp and nuts) and physicochemical parameters (pH, titratable acidity and total soluble solids) of the region of Sete Lagoas, in Minas Gerais The matrix presents fruits with better desirable characteristics, the processing of these fruits, the mother was 14. Taking into account the percentage of yield of the pulp and brown, the matrix showed higher values for this parameter is the matrix 17. The parameters Physicochemistry did not vary significantly among the studied matrices.
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Schiassi, Maria Cecília Evangelista Vasconcelos, Amanda Maria Teixeira Lago, Vanessa Rios de Souza, Juliana dos Santos Meles, Jaime Vilela de Resende, and Fabiana Queiroz. "Mixed fruit juices from Cerrado." British Food Journal 120, no. 10 (October 1, 2018): 2334–48. http://dx.doi.org/10.1108/bfj-12-2017-0684.
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Purpose The purpose of this paper is to optimize a mixed juice made from Brazilian Cerrado fruits (cagaita, mangaba and marolo). Design/methodology/approach The juices were evaluated by rheological, physical, physicochemical, nutritional and sensory acceptance analyses. The mixture design is a widely used tool for product optimization, allowing the determination of factors, combinations and levels that provide best responses. Findings The results show that using mangaba pulp negatively contributed to juice acceptance, but resulted in the highest ascorbic acid content. The treatments produced using cagaita and marolo pulps presented a greater acceptance by consumers, and contributed to higher antioxidant activity and phenolic compounds content. The juice prepared with a mixture of equivalent quantities of the three fruits had the highest β-carotene and lycopene contents. Practical implications This research has shown that different fruit combinations can improve sensory and nutritional characteristics, adding value to the final product. Social implications The processing of mixed juices could increase population access to the nutrients present in Brazilian Cerrado fruits, given that they are seasonal and perishable fruits. Originality/value In recent years, there has been an increase in the development of new food products based on Cerrado native fruits, however information on the chemical and nutritional characteristics, rheological behavior, and sensory attributes of the derivative products are still limited, resulting in a lack of scientific investments in this area. In addition, it is necessary to optimize the developed products to offer the consumer a unique product, combining the characteristics of two or more fruits, which adds value to the final product.
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Solomonova, Ekaterina V., Nikolai A. Trusov, Marina Yu Morozova, and Tatyana D. Nozdrina. "Morphometric and weight characteristics of exotic edible fruit Decaisnea fargesii Franch. (Lardizabalaceae R.Br.), growing in the conditions of Moscow region." SOCIALNO-ECOLOGICHESKIE TECHNOLOGII 10, no. 3 (2020): 249–64. http://dx.doi.org/10.31862/2500-2961-2020-10-3-249-264.
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The search for plants with unusual edible fruit for introduction in the middle zone of the Russian Federation is relevantin connection with the consumers’ interest in new types of imported exotic fruit, appearing on the Russian market. The purpose of the study is an analysis of the size and weight characteristics of follicles, i.e. parts of fleshy follicetum (further – the «fruits») of Decaisnea fargesii Franch., grown in Moscow region, to assess the possibilities of their food use. The objects of study are mature fruits of D. fargesii, collected in the Botanical Garden of the Moscow City Palace of Children and Youth (October 2019). The determination of the length (9.56 сm), diameter (1.92 сm) and weight (20.45 g) of fruit (9.56 cm, 1.92 cm and 20.45 g); thickness (2.00 ± 0.08 сm) and weight (8.98 ± 0.80 g) of pericarpor coat; length (8.88 ± 0.17 mm), width (6.98 ± 0.25 m), thickness (2.86 ± 0.05 m), weight (0.06 ± 0.01 g) of seed and total weight (2.12 ± 0.28 g) of seeds in fruit; weight of aril (0.28 ± 0.04 г) and total weight (9.39 ± 1.36 g) of arils or fruit pulp in fruit; content of absolutely dry substances in pericarp (72.03 ± 2.05%), seed (78.73 ± 1.42%) and aril (50.37 ± 1.28%), as well as the statistical processing of the research results were carried out according to standard methods. Mass and volume fractions in fruit of rubber-rich pericarp (44.18%, 39.95%); ediblearils (45.50% and 43.07%) as wellas oil seeds (10.33 ± 0.70% and 16.98%) seeds are identified for the first time. Despite the approximately equal mass content of coat and pulp in fruit, the largest volume in fruit is occupied by arils (43.07%), which are the most hydrated part of the fruit, in accordance with the content of absolutely dry substances in them. Evaluation of size and weight characteristics of fruits of D. fargesii, studied by us, large in comparison with those, described in the literature (5–10 x 2 cm, 15–30 g), indicates the possibility of their multi-stage industrial use in the future, along with good introduction and, probably, plantation potential of this plant in the middle zone of Russia.
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Ghosh, Payel, Rama Pradhan, Sabyasachi Mishra, Avinash Singh, and Abhijit Kar. "Physicochemical and Nutritional Characterization of Jamun (Syzygium Cuminii)." Current Research in Nutrition and Food Science Journal 5, no. 1 (April 22, 2017): 25–35. http://dx.doi.org/10.12944/crnfsj.5.1.04.
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Jamun (Syzygium cuminii) is an important minor fruits in India. Minor fruits are good source of nutrition and pharmaceuticals properties. Among all minor fruits Jamun is highly perishable but nutritious. It is mainly used for diabetes patients and in the pharmaceuticals industries. It is a good source of anthocyanin, effective against the analgesic properties. There is no proper data available for the Indian Jamun. The fruit is having a very good market value, but due to its unavailability and perishability it is still unexploited. Physicochemical, mechanical and sensory properties had been investigated for Jamun fruit as well as seed in this paper for further use and storage. Weight of the whole fruit was 8.99±1.89gm whereas the seed weight was 1.64±0.21gm. In case of mechanical property whole fruit can be penetrated up-to 4.1mm whereas, at the same load for seed it can penetrate up-to 2.53mm. Purple colour for pulp, juice and whole fruit was -9.7, -0.9, and -0.76 respectively. High amount of polyphenol (203.76±9.84, 386.51±10.25) tannin (94.52±9.19, 388.99±7.34) and anthocyanin (195.58±6.15, 18.47±1.99) present in both fruit and seed. In case of minerals, presence of K, Ca and Na are significant. In case of sensory analysis mouthfeel and colour was good compared to market sample. This study is helpful for the postharvest processing, machine designing and for further analysis of Jamun.
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Muslihah, Kharishah, Agus Sumono, and Dwi Warna Aju Fatmawati. "Uji Sitotoksisitas Ekstrak Pektin Limbah Kulit Buah Kopi Robusta (Coffea canephora) pada Kultur Sel Fibroblas Pulpa Gigi Manusia (Cytotoxicity Effect of Pectin Extract from Coffea Robusta (Coffea canephora) Fruit Peels on Human Dental Pulp Fibroblasts Cel." Pustaka Kesehatan 6, no. 1 (January 17, 2018): 173. http://dx.doi.org/10.19184/pk.v6i1.7154.
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Background: Coffee has a by-product (waste product) that generated from coffee processing. Coffee fruit's peels contains active compound, that is pectin. Pectin has several benefits in health, as a regeneration of hard and soft tissue that can be applied in dentistry and pectin has the potential as an anti-cancer substance. Pectin as a biomaterial must have biocompability. Biocompatibility of the material can be tested by cytotoxicity test by MTT method on human dental pulp fibroblasts cell culture. Objective: To know the toxicity of extract pectin from coffee robusta fruit peels on human dental pulp fibroblasts cell culture. Method: This research is a experimental laboratory with post-test only control group design. Culture of fibroblast cells at the well was exposed by pectin extract for 24 hours, then each well was given MTT and incubated for 4 hours. The effects of cytotoxicity were measured by calculating cell viability (%). Data were analyzed using Probit test, One-way ANOVA followed by LSD. Result: Each group has a cell viability value above 50%. Conclusion: Extract pectin from Robusta coffee fruit peel's had no cytotoxic effect on human dental pulp fibroblsts cell culture
Keywords: coffe robusta fruit peels, cytotoxicity, human pulp fibroblst cell culture, pectin
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Stanley, Margaret C., and Alan Lill. "Importance of Seed Ingestion to an Avian Frugivore: An Experimental Approach to Fruit Choice Based on Seed Load." Auk 119, no. 1 (January 1, 2002): 175–84. http://dx.doi.org/10.1093/auk/119.1.175.
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Abstract Frugivorous birds may be able to reduce the cost of processing seeds by discarding seeds, selecting fruits that have a high pulp-to-seed ratio, or by choosing fruit in which seeds are packaged in a way that the frugivore's gut can void them more rapidly. A preference for fruit based on pulp-to-seed ratio or seed composition within a fruit is likely to have important implications for plants and evolution of seed size. We tested whether captive Silvereyes (Zosterops lateralis) discriminate among artificial fruit on the basis of seed presence by presenting birds with artificial fruit with or without a seed. In the first experiment, fruit were translucent so that birds could see which fruit contained a seed. In the second experiment, the visual cue was removed. When Silvereyes were presented with a choice between translucent, artificial fruit with or without a seed, they showed a strong preference for fruit that did not contain a seed. However, when the visual cue to seed presence was removed, preference for seedless fruit was still significant, but markedly reduced. We also tested seed-size preference of Silvereyes in the field in Victoria, Australia. Seeds from a fruit commonly consumed by Silvereyes, fragrant saltbush (Rhagodia parabolica), were recovered from Silvereye faecal samples and their volumes measured. Comparisons were made between seed volumes of fruit consumed by Silvereyes and those within fruit available on the plant. Silvereyes consumed significantly smaller seeds than the mean size available on saltbush plants. When Silvereyes were presented with a cereal-based diet containing artificial seeds (designed to mimic large fruit containing many small seeds), they avoided seed ingestion and were able to consume proportionally more cereal than seeds, even when on a high seed-load diet (30%). Seed dispersal by Silvereyes may be inefficient for plant species with large fruit containing many small seeds, because Silvereyes in this experiment were able to avoid ingesting seeds.
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Freitas, Cariny Maria Polesca de, Ricardo David Martins, Manoela Maciel dos Santos Dias, Jane Sélia dos Reis Coimbra, and Rita de Cássia Superbi de Sousa. "PASSION FRUIT BY-PRODUCT: PROCESS DESIGN OF PECTIN PRODUCTION." International Journal of Research -GRANTHAALAYAH 8, no. 10 (October 26, 2020): 58–69. http://dx.doi.org/10.29121/granthaalayah.v8.i10.2020.1688.
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This work aimed to dimension a processing line for the extraction of pectin from passion fruit peels to the scale-up of an industrial pulp and juice processing plant. Taking into account that a medium-sized industry in Brazil processes 3,000 tons of passion fruit annually, the production of pectin was 23,934.24 kg·year-1, under the extraction conditions of 80 °C, 52.5 min, and 0.0002 mol·L-1 of citric acid. The process includes unit operations such as solid-liquid extraction, filtration, drying, and grinding of the pectin. The calculations of mass balance, energy balance, and the dimensioning of the equipment were made from data provided by the literature and by equipment suppliers. The results achieved help in the implementation of this process on an industrial scale.
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Omayio, Duke G., George O. Abong, Michael W. Okoth, Charles K. Gachuiri, and Agnes W. Mwang’ombe. "Current Status of Guava (Psidium Guajava L) Production, Utilization, Processing and Preservation in Kenya: A Review." Current Agriculture Research Journal 7, no. 3 (December 10, 2018): 318–31. http://dx.doi.org/10.12944/carj.7.3.07.
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The guava (Psidium guajava L.) tree is extensively grown in the tropical and sub-tropical regions of the world. It is quite resilient, highly productive, has high economic returns and requires minimal care. The fruit is very nutritious with a characteristic flavor and has a high demand internationally especially when processed into pulp, concentrates, ready to serve beverages, wines, as well as jams and jellies. Although Kenya has a favorable climate for guava farming, the fruit’s nutritional and economic potential remain highly underutilized due to low adoption of processing and preservation techniques in addition to limited research. This review focuses on guava production utilization, processing and preservation with emphasis on Kenya There has been progressive increase in the total acreage under guava farming with various varieties of guavas being produced. The country produces as much as 11,327 tons of guava fruits worth 1.1 million US dollars although the fruit is mainly cultivated for local consumption with minimal processing. Naturalized guavas from sprouts of randomly dispersed seeds are common across all the agroecological zones both in the wild and on farms except in the arid areas. The fruit is however, climacteric and has a high rate of perishability resulting to high postharvest losses when in season. Processing of guavas into commercial products can increase the fruit’s value, improve farmers’ household incomes and enhance their utilization. The guava value chain also remains highly underexploited and since it is a neglected crop, there is need for a multisectoral approach in order to exploit the nutritional and economic potential of the fruit.
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Zielinski, Acácio Antonio Ferreira, Caroline Goltz, Maira Akemi Casagrande Yamato, Suelen Ávila, Elisa Yoko Hirooka, Gilvan Wosiacki, Alessandro Nogueira, and Ivo Mottin Demiate. "Blackberry (Rubus spp.): influence of ripening and processing on levels of phenolic compounds and antioxidant activity of the 'Brazos' and 'Tupy' varieties grown in Brazil." Ciência Rural 45, no. 4 (April 2015): 744–49. http://dx.doi.org/10.1590/0103-8478cr20120715.
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Fruits from temperate and tropical climates which have high levels of antioxidant compounds are the source of numerous studies concerning the correlation with benefits to human health. The objectives of this study were to quantify the anthocyanins and phenolic compounds and also to measure the antioxidant activity (ferric reducing antioxidant power - FRAP) of blackberries from two varieties grown in southern Brazil ('Brazos' and 'Tupy') at three stages of ripening; unripe, semi-ripe, ripe and their products (pulp and fermented products). During fruit ripening it was observed that weight, size, diameter and sugars increase significantly and acidity decreased significantly. The anthocyanin content ranged from 4.19 (semi-ripe 'Tupy' variety) to 205.75mg 100g-1 (ripe 'Brazos' variety). The highest levels of phenolic compounds were observed for the unripe fruit of both varieties, while antioxidant activity showed no significant difference during the ripening stages. The studied pulp showed a high content of phenolic compounds (ten times higher than that found in the ripe fruits). The anthocyanin content and antioxidant activity did not show the same increase due to the degradation of anthocyanins caused by the heat treatment that was used. The alcoholic fermented beverage made from blackberries remained stable (total phenolic compounds and antioxidant activity) during two years of storage, but the in third year a significant reduction in antioxidant activity was observed. These results can be important for establishing the shelf life of this kind of product made with blackberry
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Smith-Kayode, O., S. A. O. Adeyemi, Remi Aribisala, Funke Bogunjoko, and G. N. Elemo. "OPTIMISATION OF SOLIDS RECOVERY IN CONCENTRATED ORANGE JUICE (COJ) PROCESSING." HortScience 29, no. 5 (May 1994): 537c—537. http://dx.doi.org/10.21273/hortsci.29.5.537c.
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Conventional procedure for producing concentrated orange juice through evaporation often causes thermally induce gelation with difficulties in raising brix to optimum level. The objective of this study was to determine the effects of mixed pectinase treatment on solids extraction, recovery and pulp wash from selected sweet orange fruit cultivars. Enzyme use level, depectinization time were varied and pertinent rheological parameters determined on concentrate samples towards standardising quality control protocols. The enzyme treatment improved juice circulation in the climbing film evaporator and solids content raised to ≥ 60 Brix.