Apple Syrup Research Articles

Optimization of packaging material for shelf-life enhancement of wood apple syrup

Optimization of packaging material for shelf-life enhancement of wood apple syrup

A sustainable methodology employing the extract of red dragon fruit peel as a fluorescence probe for detection of indigo carmine (E132) in food samples: evaluation of the method's greenness, whiteness, and blueness.

Indigo carmine dye is one of the most widely used dyes in various fields. In this study, the ethanolic extract of red dragon fruit peel (Ex-RDFP) was employed as a green fluorescence probe for measuring the synthetic dye indigo carmine. At a fluorescence excitation of 290.5 nm, the Ex-RDFP exhibits a fluorescence emission band at 341.5 nm. Meanwhile, the indigo carmine dye possesses an absorption spectrum at a maximum peak of 290 nm. Consequently, the fluorescence intensity of the Ex-RDFP was reduced upon the addition of indigo carmine solution due to the inner filter effect mechanism. This quenching in the fluorescence intensity of Ex-RDFP was substantially associated with the indigo carmine concentration at a linear scale of 1.0-7.0 μg mL-1 (r 2 = 0.9993). Furthermore, the limit of detection and the limit of quantitation of the method were found to be 0.209 μg mL-1 and 0.635 μg mL-1, respectively. The optimal analytical conditions, such as solvent used for dilution, pH, reaction time, volume of the reagent, and temperature, were examined and carefully studied. In addition, the proposed method was successfully applied to detect indigo carmine dye in various natural syrup samples, including lemon syrup, apple syrup, cantaloupe syrup, pineapple syrup, and guava syrup, with acceptable recovery values. The method's beneficial sustainability footprint was found by using an extensive greenness analysis that incorporated the modified National Environmental Methods Index (NEMI), the complex Green Analytical Procedure Index (GAPI), and the Analytical Greenness Calculator (AGREE) prep algorithms. In addition, "whiteness" and "blueness" were also assessed with the newly released (Red Green Blue 12) RGB12 and Blue Applicability Grade Index (BAGI) computational methods, emphasizing the benefit of the proposed method in terms of analytical efficiency, sustainability, and economy. The suggested technique is the answer to the worldwide popularity of ecologically conscious solutions by providing a green-and-white substitute for traditional techniques and advancing towards creating more sustainable quality control procedures in the future.

Formulation and evaluation of medicated syrup of podophyllum (May Apple) extract

Cancer is an unprecedented deadly disease. Several studies have indicated a possible role of natural products in the treatment of several disorders with different applications being used as antiviral, antifungal, antibacterial and anticancer agent. Podophyllum or May apple extract syrup is prepared from the alcoholic extract of May apple. Podophyllum or apple extract syrup is easy to prepare and helps with many conditions and is suitable for the patient. This article deals with the preparation of apple syrup on a laboratory scale. Various parameters were evaluated such as PH, viscosity, density, stability test. The syrup was determined to be stable and ready for technology transfer.

Standardization of Rose Apple (Syzygium jambos) Syrup with Different Concentrations of Sugar

The experiment was conducted on “Standardization of rose apple (Syzygium jambos) syrup with different concentrations of sugar” during the period November 2021 to February 2022 at Post Harvest Technology Laboratory, Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj (Uttar Pradesh). The experiment was planned in completely randomized block design, seven treatments with three replication. The observations were recorded on various characteristics like acidity, TSS, pH, ascorbic acid content and organoleptic qualities. The results obtained from the experiment shows that the treatment T6 (rose apple juice + 55% sugar syrup) was found best in terms of the quality attribute as compared to other treatments. It shows the highest mean score in sensory evaluation like colour and appearance (8.85), taste (8.6), aroma (8.45), overall acceptability (8.7) and the chemical parameters like titratable acidity (0.458), T.S.S (64.66˚Brix), pH (4.427) and ascorbic acid (26.73%). Therefore on the basis of above findings it is concluded that the treatment T6 (rose apple juice + 55% sugar syrup) is the most promising and best syrup in terms of their physico-chemical and organoleptic test of rose apple syrup.

Development оf the Recipe Composition of a Functional Snack Bar Based on Vegetable Ingredients

Advances in the development of modern snack bar formulations demonstrate the wide variety of ingredients used and their combinations. At the same time, the prevailing trends in the food market orient manufacturers towards the active use of ingredients of plant origin. Analysis of literary sources made it possible to substantiate the choice of recipe ingredients for creating a functional snack bar: processed products of raspberries and blueberries, apples, dates, cashews, soy protein isolate. The use of a new combination of known ingredients requires solving a number of problems that make a key contribution to the creation of product technology and the development of its formulation. The aim of the study was to experimentally substantiate and develop a recipe for a ready-to-eat functional snack bar based on herbal ingredients. The work used raw materials that meet the requirements of GOST, TU, and generally accepted methods of analysis: determination of polyphenolic compounds, flavones, flavonols was carried out by spectrophotometric method; organic acids and vitamin C - by titrimetric method; nutritional value of snack bar samples by protein, fat, carbohydrates and dietary fiber content - by calculation method. As a result of the research carried out, the recipe for the snack bar was experimentally substantiated and developed, taking into account the new composition of the selected herbal ingredients; technological solutions for its implementation are proposed. It has been shown that berry ingredients used in work (concentrated raspberry and blueberry juices, freeze-dried blueberry powder and freeze-dried raspberries) are a source of natural components useful for human health - organic acids, polyphenolic compounds, including flavones and flavonols, as well as vitamin C. The combination of berry ingredients with other recipe components - date paste, apple syrup, apple fibers, soy protein isolate, cashew nuts - results in a finished product with acceptable taste and consumer properties and an increased content of protein and functional food ingredients - vitamin C and dietary fiber. It was found that the consumption of one serving (50 g) of a snack bar obtained according to the proposed recipe allows satisfying the physiological need of an adult in protein by 5.7-10.8%, fats - 1.1-2.5%, digestible carbohydrates - 5.4 -12.6%, dietary fiber - 14.4 -18.0%, vitamin C - 11.2%, covering an adequate level of consumption of flavones and flavonols - by 45.5%. The snack bar obtained according to the developed recipe contains only natural sugars and can be positioned as a product that is a source of protein, vitamin C and a product with a high dietary fiber content. The results of the research carried out can be recommended for use in production to expand the assortment line of healthy snacks. For the development of a complete package of technological solutions, directions for further research are outlined, which will be aimed at finding and justifying effective packaging solutions that ensure the quality, safety of the product and the safety of biologically active substances during storage

Standardizing the preparation of carbonated beverage from cashew apple (Anacardium occidentale) syrup

Cashew apple is highly astringent and vulnerable to microbial spoilage which limits its utility to make them fit for human consumption and available throughout the year in the form of beverage. In this context a laboratory experiment was conducted during 2020–21 at Four Labs, RFRS, Vengurla Maharashtra, India to standardize the most suitable CO2 pressure for carbonation of cashew apple syrup. The carbonated beverage was prepared by adding 40 mL syrup in 160 mL carbonated chilled water and made the volume of 200 mL and stored in pre-sterilized PET bottles. The experiment was conducted with seven treatments consist of different CO2 concentration i.e., 30, 40, 50, 60, 70, 80 and 0 psi in completely randomized design with three replications. The chemical composition and organoleptic qualities of carbonated cashew apple beverage studied at monthly interval and total for 3 months of storage period in order to determine the optimum storage life of product up to which it becomes acceptable among consumers. Among the different treatments studied, carbonation of cashew apple syrup at 80 psi CO2 pressure was appeared as best treatment which consistently recorded the highest organoleptic score for colour, flavor, taste, mouth feel and overall acceptability for 3 months of storage period. In the present study, carbonation level does not have any significant effect on acidity and pH at 90 days of storage.

Malus domestica reduces chemotherapy-induced nausea and vomiting: A randomized double-blind placebo-controlled clinical trial.

Background:Chemotherapy-induced nausea and vomiting (CINV) is considered as the most common complications of chemotherapy which has a detrimental influence on the quality of life of patients with cancer. We assessed the efficacy of Apple (Malus domestica) syrup for reducing CINV.Materials and Methods:This study was a randomized, double-blind, placebo-controlled trial carried out in a Hematooncology Clinic affiliated to Mazandaran University of Medical Sciences, Sari, Iran (from October 2017 to August 2018). Subjects were randomly allocated to receive apple syrup or placebo along with their previous antiemetic treatment and chemotherapy regimen, three times a day. Thirty-four patients received apple syrup (n = 16) or placebo (n = 18). Statistical analysis was conducted using SPSS software Version 21® (SPSS Inc., Chicago, IL, USA). A P < 0.05 indicated statistical significance.Results:Both acute and delayed nausea grades were significantly lower in M. domestica syrup in comparison to placebo syrup (P = 0.001 and 0.001, respectively). The duration of nausea (P = 0.04) was lower in intervention group compared to placebo group.Conclusion:These findings demonstrated that M. domestica syrup can reduce the severity and duration of nausea in cancer patients who received chemotherapy.

DEVELOPMENT OF TECHNOLOGIES FOR THE ECONOMIC UTILIZATION OF CASHEW APPLE AND ITS COMMERCIAL EXPLOITATION

Cashew nut is currently considered as the only economic produce from cashew and hence the farmers obtain income only from it. However, cashew apple, weighing 8-10 times that of the cashew nut, is an equally valuable produce from cashew as that of cashew nut, if it is commercially exploited. The fruit is very delicious, possesses several medicinal properties and the nutritional quality is comparable to that of several common fruits and even superior in respect of nutrients like vitamin C and riboflavin. However, the fruit has some innate disadvantages like high susceptibility to physical injury, poor storability and the presence of astringent and acrid principles, posing serious constraints in the processing. The production of cashew apple in India is estimated to be around 60 lakh t per annum, which is almost completely wasted now, without any commercial exploitation, leading to huge economic loss to the farmers and the nation. Concerted research efforts at Cashew Research Station, Madakkathara under Kerala Agricultural University, have now led to the development of effective technologies for the removal of astringency and storage of juice and pulp for off season processing. Economic and effective technologies have been developed for the production of several value added products from cashew apple with high consumer acceptance, which broadly include fresh apple beverages (including blended beverages), fermented beverages, pulp products, confectioneries, culinary products and products for agricultural uses. We have commercially employed the technologies for the manufacturing of eight products at Madakkathara viz., cashew apple syrup, cashew apple drink (RTS), cashew apple pickle, cashew apple mixed jam, cashew apple candy, cashew apple vinegar, cashew apple soda (carbonated drink) and cashew apple chocolate. We are profitably running the first ever FPO-licensed commercial cashew apple processing unit in India, which also serves as a frontline demonstration unit for entrepreneurs. Being natural and mostly organic, with medicinal and superior nutritive qualities, the products are well accepted by consumers. Economic analysis of cashew apple processing indicated that a net profit of around Rs. 10000 can be earned per t of cashew apple, facilitating an additional income of Rs. 20000 per ha of cashew orchard, assuming a minimum production of 2 t of good cashew apple from a hectare, making cashew cultivation more economic and attractive. Taking at least 30% of the total cashew apple produced in the country as suitable for processing, the contribution to the national economy through cashew apple processing is worked out to Rs. 1800 crores. This paper presents an overview of the technological developments in the processing of cashew apple including the technologies for overcoming the specific constraints in processing and the development of value added products as well as attempts for its commercialization.

The role of natural supplement of apple vinegar and syrup in the management of type 2 diabetes mellitus

Introduction: The increased risk of coronary artery disease in diabetics could be explained by the lipoprotein irregularities associated with diabetes mellitus. The primary aim of this study is to examine the role of apple vinegar and syrup in the management of type 2 diabetes mellitus.Methods: The interventional study included 500 participants (195 men and 305 women) with dyslipidemia and prediabetes or type 2 diabetes mellitus, aged 50-70 years, living in Sarajevo area. Patients were recruited from 5 outpatient diabetes counselling departments and treated with natural apple vinegar and syrup supplementation over a period of five weeks. The patients have been evaluated before treatment and 5 weeks after the treatment. During the study, dosage of drugs for diabetes or prediabetes was not changed.Results: After 5 weeks of supplementation with apple vinegar and syrup waist circumference (p=0.016), total cholesterol (p=0.01), low density lipoprotein (LDL) cholesterol (p=0.008) and triglycerides (p=0.019) were significantly reduced, as well as blood pressure (-14%). Study results show decrease of mean fasting blood levels of glucose, but statistically not significant (p=0.058). The body mass index also decreased insignificantly (p=0.089). The high density lipoprotein cholesterol level was not increased significantly after supplementation (p=0.26).Conclusion: According to our results, apple vinegar has important role in reduction of total cholesterol levels, triglycerides, LDL cholesterol and waist circumference in patients with type 2 diabetes. Also, it has positive effect on blood pressure.

Preparation of carbonated drink from cashew apple juice

Cashew is a major commercial crop of the country with an annual production of nearly 6.5 lakh tons of raw nuts and 50-60 lakh tons of cashew apple. Commercial exploitation of the cashew apple can significantly improve the profitability of cashew growing, as evidenced from the research results of Cashew Research Station, Madakkathara under Kerala Agricultural University. Being a nutritious fruit, the potential for economic utilization of cashew apple is immense as it provides refreshing and healthy drinks. In this context trial was conducted at Cashew Research Station, Madakkathara, for standardizing the preparation of carbonated drink (soda) from cashew apple juice. Cashew apples collected from the field were washed well and juice extracted using juice expeller. The juice was clarified using sago @ 5g/lit. and stored by adding KMS @ 2.5 g/lit. and citric acid @ 5g/lit. of juice. Cashew apple soda was prepared from cashew apple syrup. For making cashew apple syrup, one lit. of clarified juice, two kilograms of sugar and 15 g citric acid were used. Various quantities of the syrup were taken and chilled carbonated water was added to the syrup at different gas pressure. Organoleptic scoring revealed that the sample with 100 psi carbonation in 160 ml chilled water, added to 40 ml cashew apple syrup, thus constituting a total quantity of 200 ml cashew apple soda, was the most acceptable one. This is being filled and sold in 200 ml glass bottles. The carbonated drink has good acceptance among all the consumer segments and large scale production can generate substantial opportunities for income generation.

Hacı Paşa’nın Şifâü’l Eskâm ve Devâü’l-Âlâm adlı eserindeki şurup formülleri

Bilinen en eski meslekler arasında yer alan eczacılık mesleğine ait bilgilere pek çok tıp tarihi eserinde rastlamak mümkündür. Önemli bir tarihi geçmişe sahip olan Anadolu’da da tıp ve eczacılık konusunda değerli eserler yazılmıştır. Eski Anadolu Türkçesi döneminde, çeşitli bilim dallarında yazılmış tıp yazmaları arasında Şifâü’l Eskâm ve Devâü’l-Âlâm önemli bir yer tutmaktadır. Eser, 14. yüzyılın ikinci yarısında ve 15.yüzyılın başlarında yaşamış, çağının ünlü hekimlerinde Hacı Paşa adıyla bilinen Celâlüddin Hızır tarafından yazılmıştır. Adının anlamı “hastalıkların şifası ve ağrıların tedavisi hakkında kitap” olan eserin ilk iki bölümü teorik ve pratik bilgilerden oluşmaktadır. Üçüncü ve dördüncü bölümlerde ise hastalıklardan ve tedavilerinden bahsedilmektedir

On the production of glucose and fructose syrups from cashew apple juice derivatives

The cashew crop is an important agro-economic activity in many equatorial areas, although less than 10% of the cashew apple production is exploited industrially. This work focuses on two aspects: obtaining food-grade syrups from cashew apple juice and studying fixed bed adsorption dynamics to separate fructose from glucose. Syrups obtained by concentrating clarified cashew apple juice under vacuum showed similar characteristics to a reference food-grade syrup, with a higher content in fructose, which may contribute to a higher sweetening power with less caloric intake. Adsorption equilibrium studies were performed with synthetic solutions of fructose and glucose by frontal analysis under the concentration range found in the syrups (10–120 g/L) at 30, 40 and 60 °C, using the cation exchange resin Dowex MTO 99Ca. Fructose was more strongly adsorbed than glucose, with measured selectivities ranging from 1.50 to 2.25. Resistance to mass transfer was significant and thought to be due to resin crosslinkage. Glucose and fructose breakthrough curves using cashew apple syrup as feed were practically identical to those measured with synthetic solutions, which leads us to believe that high-fructose syrups may be readily obtained by using current continuous chromatographic units, such as SMB.

Avaliação da produção de ácido lático por Leuconostoc mesenteroides B512F em xarope de caju

The production of lactic acid by fermentation accounts for more than 50% of the world production. To meet the demand, efforts to lower the costs have been the objective of several studies. This work aimed to study the lactic acid production in cashew apple (Anacardium orcidentale) syrup. The microorganism used was the Leuconostoc mesenteroides B512F. In the experimental investigation, the ideal concentrations of yeast extract and initial sugar were determined. A second experimental investigation was carried out with cashew apple syrup by adding yeast extract and phosphate and by diluting the syrup according to the initial sugar concentrations to optimize the medium culture. A kinetic study was carried out with the optimized substrate obtained. The results showed that the studied strains can produce lactic acid in satisfactory concentrations provided the natural syrup substrate contains only yeast extract and phosphate.

QUALITY EVALUATION OF MESQUITE (PROSOPIS JULIFLORA) PODS AND CASHEW (ANACARDIUM OCCIDENTALE) APPLE SYRUPS

ABSTRACT The aim of the present work was to evaluate the quality of honey‐like syrups obtained from mesquite pods (Prosopis juliflora) and cashew (Anacardium occidentale) apple juice. The syrups were obtained through vacuum concentration of the plant extracts. Physicochemical parameters (soluble solid content, protein content, pH, acidity, water activity and specific gravity) were evaluated considering the quality parameters for honeys. The mineral content was determined by atomic absorption and flame photometry. The results were compared to the published data for honeys from several parts of the world. Mesquite pod syrup and cashew apple syrup presented quality parameters statistically different from the values reported by other authors for honeys from several parts of the world. The syrups presented superior nutritional quality than honeys regarding their mineral contents. These honey‐like syrups might be considered a good mineral source for human nutrition. Mesquite pod syrup presented a nutritional value superior to cashew apple syrup.PRACTICAL APPLICATIONSThe concentration of fruit juices and plant extracts is a good way of preserving foodstuffs without the need of additives or the use of refrigerated systems. In this work, vacuum concentration of mesquite pod extracts and cashew apple juice was carried out to obtain syrups with high sugar content. The quality properties of the final product were evaluated. Syrups obtained from plant extracts present minerals, color, aroma and flavor compounds. Syrups rich in minerals and sugars obtained from plant extracts or fruit juices are suitable for food industry applications such as flavor agents for yogurts, syrups for pastry and candies, ice creams, toppings and fillings for bakery products, savory sauces or as preserves. In confectionary industries, plant syrups can be used to replace glucose syrups (caramels, toffees, gums, fudges), which are the most common syrups used in the industry. Syrups can also be directly consumed like honeys and maple syrup. However, little information on these honey‐like products has been published. The syrups studied herein were shown to be a good source of minerals for human nutrition.

Identification of acid-stable carmine in imported apple syrup product

An unknown red pigment was purified from an apple syrup product imported from Canada, using a DIAION HP-20 column with methanol as the eluent. By spectroscopic means and chemical synthesis, the isolated pigment was identified as 4-aminocarminic acid, which is the major pigment of acid-stable carmine (a red colorant illegal in Japan). In addition, HPLC and TLC methods were proposed to detect this illegal colorant. While the color of carminic acid changed from yellow to red in the pH range of McIlvaine buffer (3.0-7.0), the color of 4-aminocarminic acid was always red, and also the ultraviolet/visible (UV/Vis) spectra did not change. These characteristics are useful to distinguish 4-aminocarminic acid from carminic acid.

An evaluation of the curd-forming properties of milk mixtures used in infant and child feeding

Summary The curd-forming properties of milks and milk mixtures used in infant feeding have been studied, employing testing procedures which simulate intragastric conditions. The results confirm that heat treatment, dilution with water acidification and homogenization, if adequately employed, are effective methods of eliminating the tendency of unmodified cow's milk to form large firm coagula in the stomach of the infant and child. Fever temperatures aggravate the tendency to “hard formation”. Apple syrup reduces this tendency a little; banana, more so; whereas corn starch derivatives exert no influence. Goat's milk is not as often maintained, naturally soft curd but shows similar reaction as cow's milk toward treatment with heat, dilution, and homogenization.

A naturally fortified milk modifier: I. Laboratory studies of apple syrup as a carbohydrate for infant feeding

Summary Apple syrup has been found to be a good source of the simple sugars: levulose, dextrose, and sucrose. Its iron content (about 10 mg. per 100 c.c.) has been shown to be readily available in the correction of anemia in test animals (albino rats). The apple syrup has been found to be stable and bacteria-free when prepared from apple juice by evaporation under vacuum at 140° F. For use in infant feeding formulas the crude apple syrup has to be partly neutralized to a pH of about 5.0. The vitamin C content has been shown to be relatively stable, losing about 33 per cent of its strength in six months, when the apple juice is stored at room temperature, and 25 per cent when stored at refrigerator temperature. Added vitamin C shows approximately the same rate of stability.

A naturally fortified milk modifier: II. Clinical studies of apple syrup as a carbohydrate for infant feeding

Summary Apple syrup has been found to be a good source of the simple sugars: levulose, dextrose, and sucrose. Its iron content (about 10 mg. per 100 c.c.) has been shown to be readily available in the correction of anemia in test animals (albino rats). The apple syrup has been found to be stable and bacteria-free when prepared from apple juice by evaporation under vacuum at 140° F. For use in infant feeding formulas the crude apple syrup has to be partly neutralized to a pH of about 5.0. The vitamin C content has been shown to be relatively stable, losing about 33 per cent of its strength in six months, when the apple juice is stored at room temperature, and 25 per cent when stored at refrigerator temperature. Added vitamin C shows approximately the same rate of stability.