Apple Puree Research Articles

Patulin inhibition of specific apple microbiome members uncovers Hanseniaspora uvarum as a potential biocontrol agent.

Penicillium expansum is a major postharvest pathogen of apples, causing loss in fruits through tissue damage, as well as in apple products due to contamination with the mycotoxin patulin. During infections, patulin is a cultivar-dependent virulence factor that facilitates apple lesion development. Patulin also has characterized antimicrobial activity and is important for inhibiting other competitive phytopathogens, but the role of this inhibitory activity has not been investigated in the context of the apple microbiome. In our current study, we isolated 68 apple microbiota and characterized their susceptibility to P. expansum extracts. We found Gram-negative bacteria and Basidiomycete yeast to demonstrate largely patulin-specific growth inhibition compared to Gram-positive and Ascomycete isolates. From co-cultures, we identified a Hanseniaspora and Gluconobacter pairing that reduced P. expansum biomass and found that Hanseniaspora uvarum alone is sufficient to reduce apple disease progression in vivo. We investigated possible mechanisms of H. uvarum biocontrol activity and found modest inhibition on apple puree plates, as well as a trend toward lower patulin levels at the wound site. Active biocontrol activity required live yeast, which also were effective in controlling Botrytis cinerea apple infections. Lastly, we explored the breadth of H. uvarum biocontrol activity with over 30 H. uvarum isolates and found consistent inhibition of P. expansum apple disease.

Effect of Apple Puree as a Substitute for Fat and Sugar on the Texture and Physical Properties of Muffins

In the context of global public health concerns, reducing the fat and sugar content of baked goods has become a major priority. The excessive consumption of sugar and fat is associated with an increased risk of obesity, type II diabetes and cardiovascular disease. This study realizes the optimization of muffin formula by incorporating apple puree as a substitute for sucrose and fat, with the aim of increasing the nutritional value and reducing the caloric content of the product. A comprehensive analysis was performed to evaluate the impact of this substitution on various textural and physical properties of muffins. The firmness, chewiness, cohesiveness, height, volume and weight loss during baking of the muffins were determined. The result of the study showed that in order to obtain optimal textural and physical properties, the sugar and fat in the muffins can be substituted with applesauce in percentages of 34.04% and 43.78%, respectively. This research highlights the potential of apple puree to reduce the sugar and fat content and to lead to obtaining optimal physical and textural properties.

Rheological modelling of apple puree based on machine learning combined Monte Carlo simulation: Insight into the fundamental light- particle structure interaction processes

In this work, apple purees from different particle concentration and verifying in size were reconstituted to investigate their impacts on rheological behaviors, optical properties and light interaction at 900–1650 nm. The optical scattering of different puree particle concentration varied more intensively than particle size. Based on Monte Carol simulation (MCX), the highest proportion of diffuse reflection energy and absorption were observed in 1050 nm and 1480 nm, respectively. The averaged light propagation of all the photons in purees varied from 259.29 mm to 199.17 mm with the particle concentration from 25 % to 45 %. Finally, support vector machine regression based on optical scattering properties fused with MCX parameters at 1050 nm effectively evaluated puree apparent viscosity parameters (RPD > 2.39), viscous and elastic modulus (RPD > 2.47). These extended our knowledge of the fundamental light - particle structure interaction processes and provided a new solution for rheological modelling in pureed food.

Singlet Oxygen Produced by Aspalathin and Ascorbic Acid Leads to Fragmentation of Dihydrochalcones and Adduct Formation.

Singlet oxygen-mediated fragmentation of various dihydrochalcones and chalcones was reported. (Dihydro)cinnamic acids formed in the fragmentation showed a B-ring substitution pattern of the precursor (dihydro)chalcone. For the first time, the intrinsic generation of singlet oxygen by aspalathin and ascorbic acid under mild aqueous conditions (37 °C, pH 7.0) and exclusion of light was verified using HPLC-(+)-APCI-MS2 experiments. If a 4 molar excess of aspalathin or ascorbic acid was used, fragmentation of dihydrochalcones with monohydroxy and o-hydroxymethoxy B-ring substitution was induced up to 2 mol %, respectively. Incubations of the dihydrochalcone phloretin with ascorbic acid not only led to p-dihydrocoumaric acid but also to a novel ascorbyl adduct, which was isolated and identified as 2,4,6-trihydroxy-5-[3-(4-hydroxyphenyl)propanoyl]-2-[(1R, 2S)-1,2,3-trihydroxypropyl]-1-benzofuran-3(2H)-one. The impact of different structural elements on adduct formation was evaluated and verified to be a phloroglucinol structure linked to an acyl moiety. Formation of the ascorbyl adduct was shown to occur in apple puree when both ascorbic acid and phloretin were present at the same time.

An Improved Sampling and Baiting Method for Phytophthora tropicalis and P. heveae Detection in Macadamia integrifolia.

Macadamia nuts are, economically, the second most important crop in the state of Hawai'i. A recent decline in yield and acreage has been attributed to insect damage and diseases such as Macadamia Quick Decline (MQD) caused by Phytophthora tropicalis and P. heveae. To develop an improved methodology for the diagnosis and treatment of MQD, investigations were undertaken to better understand the pathosystem of the disease. These investigations included sampling from multiple locations from sectioned trees utilizing two methods of tissue collection and isolations using two baiting techniques. The collection of tissue from the cambium and phloem of trees after scraping away the bark and in locations of recent or current sap exudation using a narrow diameter steel awl proved to be an efficient means for the molecular detection of the MQD pathogens from infected trees exhibiting MQD symptoms. In addition, a more efficient and cost-effective baiting method using apple puree was developed.

Substituting Sugar in Pastry and Bakery Products with Functional Ingredients

Replacing the amount of sugar in pastries with functional ingredients may be a strategy of interest to food manufacturers. Reducing the content of sugar in pastries and bakery products could be a measure to reduce diseases such as obesity, diabetes, cardiovascular disease, tooth decay, and cognitive impairment. Additionally, energy consumption, greenhouse gas emissions, and global warming potential are the main issues in sugar beet agricultural production systems. Due to the multiple roles that sugar has in the dough (i.e., provide energy, sweeten, improve the structural characteristics, extend shelf life, limit the swelling of the starch, give color and flavor to ripe products, and ensure the preservation of products), there have been attempts at substituting sugar in percentages of up to 100% in different products such as cakes, muffins, pies, biscuits, cookies, and bread. From the points of view of technology and consumer perception, the best substitutes are apple puree, inulin, oligofructose, stevia, apple pomace, polydextrose, dried apples, Nypa fruticans sap, grape juice/syrup, and date powder/syrup. Depending on the substituent, when substituting sugar in percentages from 10 to 100%, improvements were obtained in terms of texture, rheological properties, sensory properties, consumer acceptability, and physicochemical and nutritional properties.

Possibility of Replacing Sugar with Apple Puree in Muffins

Muffins are a popular pastry product around the world, but due to their high sucrose content, they are high in calories. To meet customer demand for muffins with less sugar content, in this research, sugar was replaced with apple puree in different percentages (0–100%). For replacement levels between 0 and 50%, the physical, textural, and rheological properties did not show significant changes compared to the control sample. Higher levels of replacement (50–100%) led to changes in some quality attributes: specific gravity and loss on ripening increased significantly, height and volume decreased significantly (from 49.66 ± 0.02 to 43.36 ± 0.12, respectively, and from 60.00 ± 0.04 to 51.00 ± 0.05), springiness decreased (from 0.689 ± 0.01 to 0.504 ± 0.00), and cohesiveness did not show significant differences. The results obtained suggest that successful reduction in sucrose in muffins is possible by using apple puree at replacement levels of up to 50%, thus maintaining a similar textural quality to muffins with sugar.

Use of optical absorption and scattering properties to monitor the change of chemical characteristics, particle structure and viscoelasticity during apple puree processing

This work explored the optical absorption (μa) and reduced scattering (μs') properties at 400–1050 nm (Vis-NIR) and 900–1650 nm (SWIR) of apple puree at different heating times to evaluate their changes in composition and structure. The optical absorption and scattering coefficients of μa and μs' decreased with increasing heating time. The specific μs' coefficients at 432 nm, 455 nm, 1183 nm and 1304 nm were related to particle structural changes. The partial least squares regression (PLSR) models based on μs' coefficients in the combined Vis-NIR and SWIR regions provided satisfactory estimations of puree particle area (Rp2 = 0.90) and particle perimeter (Rp2 = 0.85), whereas the μs' coefficients in the Vis-NIR region predicted puree viscosity (Rp2 = 0.83), elasticity modulus (Rp2 = 0.81) and viscous modulus (Rp2 = 0.78). Consequently, optical properties can be a potential tool to determine structural and rheological changes of apple puree.

Enumeration Agar, Acid Exposure and Sampling Time Are Relevant Factors Accounting for the High-Pressure Inactivation of Vegetative Pathogens in Fruit Puree.

High pressure processing (HPP) is a non-thermal technology with emerging application within the fruit and vegetable sector. The impact of the enumeration agar on the recorded HPP inactivation of L. monocytogenes, Salmonella spp. and E. coli in banana-apple and apple purees was evaluated. Additionally, the HPP inactivation and sublethal injury was quantified in apple puree, considering the impact of acid exposure (24 h before HPP) and sampling time. Inoculated purees were pressurized at 300 MPa for 2 min. Enumeration was performed immediately and 24 h after HPP. HPP inactivation was 0.9-to-4.5-fold higher in apple than banana-apple puree. Compared with nutrient-rich media, selective agar enumeration overestimated the inactivation. HPP inactivation and sublethal injury of L. monocytogenes, Salmonella and E. coli was variable, mainly dependent on the exposure to acid and the sampling time. The 24 h-delayed enumeration slightly increased the inactivation. In apple puree, the CECT5947 strain of E. coli O157:H7 was the most piezo-resistant strain (1.5 log reduction), while L. monocytogenes Scott A was the most piezo-sensitive (6-log reduction when exposed to acid and sampled 24 h after HPP). All the studied factors should be taken into account when designing HPP treatments, performing product-specific validation studies and setting verification procedures.

Apple mycotoxins: From orchard to processed apple puree

Apples and apple-derived products can be contaminated with patulin and, to a lesser extent, aflatoxin B1 and fumonisins. Fruits were collected from Golden Delicious and Imperatore trees in three orchards in Veneto, Northern Italy, and analysed for the presence of fungi and mycotoxins. Sampling and analyses were also carried out from storage bins to final puree tanks along the apple-puree production chain. Alternaria spp. and Penicillium spp. were commonly isolated from apples collected in the field, but their presence varied with cultivar and orchard location. In contrast, Aspergillus section Flavi spp. and Fusarium spp. were only detected via direct isolation from chopped fruits. Patulin and Alternaria toxins were frequently identified in fresh fruits, while aflatoxins were also present in some fruits albeit at very low levels. Fungi were present in fruits entering the apple-puree production line, but not in apple puree after treatment at 95–105 °C. In contrast, the abovementioned mycotoxins were detected at all stages along the production line. Surprisingly, fumonisins were only detected after the apple puree was subjected to thermal treatment. Implications of these findings were discussed and few unresolved scientific questions were posed to stimulate further lines of study.

Using a natural salivary substitute to improve the swallowability of semi-solid foods: An in vitro and in vivo study

Flaxseed extracts are solutions and suspensions of polysaccharides with extensional and shear rheological properties close to those of saliva, making them promising candidates as natural salivary substitutes (NSS) to manage xerostomia. Both in vitro and in vivo approaches were considered to investigate the lubricating performance of such NSSs during swallowing of Greek yogurt and apple puree. The choice of these two semi-solid foods made it possible to compare colloidal systems with contrasting properties of composition, structure and rheology. The oral phase of swallowing was simulated in vitro with an innovative soft robotic model while sensory evaluations were performed with a healthy cohort (n = 16) to assess the potential of the NSSs for reducing the amounts of post swallowing food residues into the mouth. Flaxseed extract with 0.40 % dry matter showed promising performance, with low amounts of oral residues reported both in vitro and in vivo, and with a bolus that was not prone to undesired fragmentation. The original approach presented in this research offers perspectives to prescreen other salivary substitutes or food textures, in order to help addressing the needs of growing populations affected by swallowing disorders, and in particular those caused by xerostomia. The development of natural saliva substitutes should make it possible to recover a state of oral lubrication which ensures oral comfort, safe swallowing, and which limits the problems of malnutrition resulting from dysphagia.

Targeted quantification and untargeted exploration of furan and derivatives in infant food by headspace extraction-gas chromatography-Q Exactive Orbitrap mass spectrometry

The aim of the present study was to assess the performance and complementarity of methods capable of both quantifying furan, 2-Methylfuran (2-MF) and 3-Methylfuran (3-MF) in infant foods, but also to comprehensively explore other furan derivatives. It is more particularly a question of validating and comparing the couplings of the two headspace extraction methods most used for the analysis of furan compounds − Headspace Solid Phase Microextraction (HS-SPME) and Static HeadSpace (SHS) – with gas chromatography hyphenated to a high-resolution mass detector (Q Exactive-Orbitrap MS) which allows both targeted quantification and suspect screening. Firstly, the accuracy profile approach was implemented to assess, validate and compare HS-SPME- and SHS-GC-Q Exactive-Orbitrap MS for the quantification of furan in two model infant foods, apple puree and first infant formula. SHS-GC-Q Exactive-Orbitrap MS, showed better accuracy (uncertainty < 17.2 % vs 22.5 % for HS-SPME GC-Q Exactive-Orbitrap MS) and better sensitivity (LOQ < 2.8 vs LOQ < 4.0 µg/kg) over a broader validation range (2–100 µg/kg vs 5–100 µg/kg in apple puree). Secondly, SHS-GC-Q Exactive-Orbitrap MS was assessed and validated by accuracy profile for the quantification of 2-MF and 3-MF, with performance close to those for furan except for 3-MF in apple puree. Thirdly, SHS-GC-Q Exactive-Orbitrap MS was used to quantify the levels of these compounds in 20 commercial samples (n = 3) belonging to the four main categories of infant food (infant formulae, fruit purees, infant cereals, vegetable/fish baby meals). Furan was quantified in 75 % of the samples, with maximum levels in the vegetable/fish-based infant foods (up to 127 µg/kg) while 2-MF and 3-MF were quantified in 45 % and 15 % of products respectively, with maximum levels of 14.1 µg/kg in follow-on formula 3rd age and 9.2 µg/kg in apple puree. Finally, SHS- and HS-SPME-GC-Q Exactive-Orbitrap MS data of the 20 infant products were processed in suspect screening mode using Compound DiscovererTM software. Coupling with HS-SPME, it made it possible to identify 13 additional furan derivatives, i.e. 5 more than with SHS. The relevance and safety status of the compounds identified are discussed.

Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing

The thermal treatment carried out in the processing of apple products is very likely to induce Maillard reaction to produce furfurals, which have raised toxicological concerns. This study aimed to elucidate the formation of furfural compounds in apple products treated with pasteurization and high pressure processing (HPP). The method for simultaneous determination of five furfural compounds including 5-hydroxymethyl-2-furfural (5-HMF), furfural (F), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), 2-acetylfuran (FMC), and 5-Methyl-2-furfural (MF) using high performance liquid chromatography equipped with diode array detector (HPLC-DAD) was successfully developed and validated. All five furfurals exhibited an increasing trend after the pasteurization treatment of apple clear juice, cloudy juice, and puree. 5-HMF, F, FMC, and MF were increased significantly during the precooking of apple puree. Whereas there was no significant change in the furfurals formation after apple products treated with high pressure processing (HPP) with 300 MPa and 15 min. Based on the variation of the fructose, glucose and sucrose detected in apple products after thermal treatment, it revealed that the saccharides and thermal treatment have great effect on the furfural compounds formation. The commercial fruit juice samples with different treatments and fruit puree samples treated with pasteurization were also analyzed. Five furfurals were detected more frequently in the fruit juice samples treated with pasteurization or ultra-high temperature instantaneous sterilization (UHT) than those treated with HPP. 5-HMF and FMC were detected in all fruit puree samples treated with pasteurization, followed by F, MF, and HDMF with the detection rate of 79.31 %, 72.41 %, and 51.72 %. The results could provide a reference for risk assessment of furfural compounds and dietary guidance of fruit products for human, especially for infants and young children. Moreover, moderate HPP treatment with 300 MPa and 15 min would be a worthwhile alternative processing technology in the fruit juice and puree production to reduce the formation of furfural compounds.

Determination of Patulin in Apple Juice and Apple-Derived Products Using a Robotic Sample Preparation System and LC-APCI-MS/MS.

Patulin, a toxic mycotoxin, can contaminate apple-derived products. The FDA has established an action level of 50 ppb (ng/g) for patulin in apple juice and apple juice products. To effectively monitor this mycotoxin, there is a need for adequate analytical methods that can reliably and efficiently determine patulin levels. In this work, we developed an automated sample preparation workflow followed by liquid chromatography-atmospheric pressure chemical ionization tandem mass spectrometry (LC-APCI-MS/MS) detection to identify and quantify patulin in a single method, further expanding testing capabilities for monitoring patulin in foods compared to traditional optical methods. Using a robotic sample preparation system, apple juice, apple cider, apple puree, apple-based baby food, applesauce, fruit rolls, and fruit jam were fortified with 13C-patulin and extracted using dichloromethane (DCM) without human intervention, followed by an LC-APCI-MS/MS analysis in negative ionization mode. The method achieved a limit of quantification of 4.0 ng/g and linearity ranging from 2 to 1000 ng/mL (r2 > 0.99). Quantitation was performed with isotope dilution using 13C-patulin as an internal standard and solvent calibration standards. Average recoveries (relative standard deviations, RSD%) in seven spike matrices were 95% (9%) at 10 ng/g, 110% (5%) at 50 ng/g, 101% (7%) at 200 ng/g, and 104% (4%) at 1000 ng/g (n = 28). The ranges of within-matrix and between-matrix variability (RSD) were 3-8% and 4-9%, respectively. In incurred samples, the identity of patulin was further confirmed with a comparison of the information-dependent acquisition-enhanced product ion (IDA-EPI) MS/MS spectra to a reference standard. The metrological traceability of the patulin measurements in an incurred apple cider (21.1 ± 8.0 µg/g) and apple juice concentrate (56.6 ± 15.6 µg/g) was established using a certified reference material and calibration data to demonstrate data confidence intervals (k = 2, 95% confidence interval).

Matrix effect on the Effectiveness of High Hydrostatic Pressure Treatment on Antibiotic Residues

The use of antibiotics in agriculture and livestock poses health risks to consumers. Treatments such as High Hydrostatic Pressure (HHP) have been shown to reduce antibiotic and pesticide residues in food. This study aims to investigate the matrix effect on the effectiveness of HHP on hydrochloride tetracycline (HTC) and sulfathiazole (STZ) residues in spiked food matrices. The effect of viscosity, as well as carbohydrate, protein, and fat content on the effectiveness of HHP on antibiotic residues, was investigated. The studied matrices were full-fat and fat-free bovine milk and model food systems consisting of aqueous solutions of sugars, aqueous solutions of proteins, and oil in water emulsions. Model food systems were also used to study the viscosity effect. These systems consisted of aqueous solutions of honey, aqueous solutions of apple puree, and aqueous solutions of glycerol. The HHP processing (580 MPa, 6 min, 25 °C) took place under industrial conditions. For both antibiotics, the concentration of sugars and proteins was found to affect the effectiveness of treatment. The concentration of oils affected treatment efficacy only for HTC. Reduction of antibiotics by HHP was also affected by the type of carbohydrate and the viscosity. In conclusion, the composition and the viscosity of the food matrix exert a variable effect on the studied antibiotic residues reduction by HHP indicating different underlying mechanisms of the interactions between food constituents and antibiotics under the same process conditions.

Effects of Equivalent Processing Conditions for Microbial Inactivation by Innovative Nonthermal Technologies on the Safety, Quality, and Shelf-Life of Reineta Parda Apple Puree

This study aimed to identify equivalent processing conditions using ultrasound (US), pulsed electric fields (PEF), and high-pressure processing (HPP) for shelf-life extension and to ensure the safety and quality of Reineta Parda apple puree (AP) in comparison to conventional thermal pasteurization (72 °C/15 s, CTP). The processing conditions were selected to achieve at least 5 log CFU/g inactivation of Escherichia coli. HPP (400 MPa/1 min), US (60 °C, 20 kHz/12 min), and PEF (57.2 °C, 10 kV/cm, 70 bipolar pulses of 8 µs each) reduced E. coli counts by 6.6, 6.1, and 5.8 log CFU/g, respectively, thus achieving the pasteurization status. After processing, HPP samples showed higher levels of total antioxidant activity (DPPH and ABTS) compared to the other samples. HPP and PEF samples showed lower browning degrees than the CTP samples. All treatments ensured indigenous microbial stability (below 1 log CFU/g) for at least 30 days under refrigeration. Principal component analysis showed that the HPP samples increased their similarity to the untreated fresh AP during storage based on the pH, total soluble content and water activity, retaining its fresh-like qualities. HPP and PEF were found to be potential alternatives to the CTP of AP, resulting in a safe, minimally processed product with improved antioxidant activity.

Phytochemicals from Monty’s Surprise apple are absorbed in humans, increase plasma antioxidant response, and inhibit lung and breast cancer proliferation in vitro

Apples consumption is associated with improved health and reduced risk of cancer which is attributed to its phytochemical content(1). Evidence suggests that apple phytochemicals affect different Hallmarks of cancer and reduce oxidative stress, which is involved in the pathology of cancer(2). The limiting factor to obtain these effects in the human body is apple phytochemicals’ low bioavailability. Our study is focused on a heritage apple cultivar discovered in New Zealand - Monty’s Surprise. Based on our previous liquid chromatography–mass spectrometry (LC-MS) analysis this apple contains high phytochemical (mainly flavonoids) concentrations when compared to some other commercial apple cultivars available in New Zealand. This study aims to evaluate the bioavailability of Monty’s Surprise apple phytochemicals in humans and Monty’s Surprise phytochemicals’ effects on blood total antioxidant capacity and lung, and breast cancer cell proliferation. Twelve healthy participants received either apple puree or a placebo as a control in a randomised crossover human study. Blood samples were collected after overnight fasting and at regular intervals up to eight hours post-meal consumption. The main phytochemical metabolites in the participant’s plasma were evaluated by LC-MS-MS. Plasma total antioxidant capacity was evaluated by Ferric Reducing Antioxidant Power. Based on the results from the metabolomics analysis we then created a synthetic mixture of the Monty’s Surprise apple phytochemical metabolites and evaluated their effects on cell proliferation using SYBR green assay in vitro. We were able to detect twenty-seven different phytochemical metabolites in the participant’s plasma after consumption of Monty’s Surprise apple puree. The main metabolites detected were metabolites of phenolic acids, and phase II metabolites, but also phloretin metabolites. Moreover, Monty’s Surprise apple puree consumption significantly increased (p &lt; 0.001) plasma total antioxidant capacity 30 minutes post-meal intake (from the baseline to 170.76 µmol/L ± 34.58), when compared to the placebo consumption. In addition, Monty’s Surprise apple phytochemical metabolites inhibited lung and breast cancer cell proliferation at different concentrations. Results from this study demonstrated that Monty’s Surprise apple phenolic compounds are absorbed and enter the systemic circulation after apple puree ingestion and their absorption improves plasma antioxidant status. Moreover, Monty’s Surprise apple blood metabolites inhibit lung and breast cancer cell growth in vitro. These findings suggest that incorporating Monty’s Surprise apple into the diet may improve human health and prevent cancer development.

Biochemically Characterization of Clinically Impactful Bacteria in Baby Food Items Along with their Drug Susceptibility Pattern

Abstract BACKGROUND: Millions of babies worldwide are fed powdered formula and ready-to-eat baby food from birth during the first 2 years of life. The high nutritional content of such food items makes them an excellent growth medium for the growth of potential foodborne pathogens. METHODS: Considering the child health/public health matter, the present study attempted to evaluate the microbiological quality of commonly consumed baby food items along with their drug susceptibility pattern of the isolated bacteria through conventional and cultural methods as well as Kirby–Bauer methods, respectively. RESULTS: The investigation revealed that all samples were found to be contaminated with heterotrophic bacteria within the range of 103–105 CFU/g, particularly formula milk and optimal milk showed maximum contamination up to 106 CFU/g. Pseudomonas spp. displayed significantly high growth in all samples, whereas Staphylococcus spp. was identified in oats, formula milk, and optimal milk. Bacillus spp. was found in cerelac, apple Puree, formula milk, and optimal milk. Notably, Salmonella spp. was absent in all samples. In addition, Vibrio spp. was estimated in formula milk up to 102 CFU/g. Meanwhile, Shigella spp. was detected in formula milk and optimal milk. Most of the isolates exhibited resistance against a wide range of antibiotics. Only STR (10 μg), GEN (10 μg), AZM (15 μg), and NA (5 μg) exhibited the efficacy against the bacterial growth. CONCLUSION: These findings underscore the importance of strict hygiene and safety practices in the food industry to mitigate the health risks associated with microbial contamination in baby foods. Furthermore, prudent antibiotic use is crucial to combat emerging resistance and ensure the safety of these products for consumers.

Physicochemical, antioxidant and microbial stability of Burdekin plum leathers

SummaryBurdekin plums (BP) are the fruits of Pleiogynium timoriense (DC.) Leenh, a tree native to Australia. In this study, BP fruit leathers were developed by blending BP puree with apple puree (0%–80% levels) to make five formulations of BP fruit leathers (100BP, 80BP, 60BP, 40BP, 20BP). Physicochemical parameters and microbial stability of fruit leathers were studied during six‐month storage at ambient conditions (temperature 16–25 °C, humidity 60%–77%). Results showed that BP leathers had a water activity from 0.60 to 0.64 and moisture content from 21% to 25%, and both were stable during storage. 20BP had the highest score for all colour parameters measured and had the lowest value in hardness. Reduction in redness and chroma and an increase in hue were observed in all leathers after storage. The total content of cyanidin 3‐galactoside and cyanidin 3‐glucoside decreased from 400–1600 mg/kg DW to 100–500 mg/kg DW after processing into leathers then to 9–70 mg/kg DW after storage. A decrease in catechins was also observed after puree was processed into leather and after the 6 months of storage, whereas an increase in gallic acid, ellagic acid, quercetin 3‐glucoside, trigalloylglucose was observed particularly in 20BP. Total phenolic content (ranging from 6 to 24 mg GAE/g DW) and antioxidant capacity (ranging from 80 to 240 μmol Fe2+/g DW) remained relatively stable after processing and storage with a slight reduction in 80BP and 100BP. Fruit leathers were microbiologically safe and shelf‐stable during the 6 months of storage. These results demonstrated the potential of BP to be processed into shelf‐stable fruit leathers rich in bioactive phenolics.

Physicochemical Properties of Apple Purees and Peel Extract for Potential Use in Pastry Products

In recent years, the consumption of pastry and bakery products has grown considerably, and consumers are increasingly tempted to choose products from an organoleptic point of view. At the same time, consumers are also interested in having a healthy diet, respectively, products with special sensory properties, but with a low sucrose content. Substituting the sucrose in these products with apple puree represents an alternative to obtaining cakes with a lower sugar content and, in addition, in obtaining products with high nutritional value, with the bioactive compounds from apples having special properties on health. The purpose of this work was to analyze both the physicochemical properties, the total content of polyphenols and the antioxidant activity of the apple puree samples, as well as their variation during the storage period. The physicochemical properties analyzed were: moisture content, titratable acidity, ash content, pH, water activity, total soluble solids content and color. Regarding the content of the bioactive compounds, the total content of polyphenols and the antioxidant capacity were determined by the Folin–Ciocalteu method, respectively, the DPPH method. The results showed that apple puree is an important source of polyphenols, and these are the main factors influencing antioxidant activity. The analysis of the properties of the three products obtained from the apple will allow you to choose one of them or a combination of them in order to obtain the highest degree of sugar substitution and the highest nutritional value of the products. The degree of substitution will be correlated with technological parameters, baking temperature and time.