Fruit Components Research Articles

A Deep Learning Approach for Detection of Disease and Classification of Fruits

The calorie component of fruit is identified using a common photo dataset and several machine learning advancements, including Pre-processing, segmentation, function extraction, and classification which is primarily based on size and shape. Using image processing methods, the dimensions of fruit objects are calculated. Finally, we'll provide users and patients with the best advice for fruit consumption based on our best estimates of the number of calories in the fruit. To help farmers save time and money while improving the accuracy of plant disease detection, we have developed a technology. Thanks to the usage of many speed-enhancing methods, it outperforms competing systems. An easy-to- implement method for picture segmentation, classification, and reconstruction, the SVM Algorithm is what we're employing here. Even when the objective function isn't acting well, it may nevertheless perform well during global optimization.

COMPARATIVE ANTI-TRICHOMONAS VAGINALIS ACTIVITY EVALUATION OF SAMBUCUS NIGRA L. FLOWERS AND FRUITS EXTRACTS

Background: Sambucus nigra or also known as Black elderberry or European elderberry is been used for the teatment and prevention of various diseases. The plant posseses health beneficial effects such as antimicrobial, antioxidant, antiulcerogenic, antidepressant, antidiabetic, antiviral and antiinflammatory. However, there is limited report on the antitrichomoniasis activity of S. nigra. Objectives: The study aimed to comparatively analyze the in vitro trichomonicidal effects of various extracts prepared from both fruits and flowers of S. nigra. Half maximal inhibitory concentration (IC50) and minimum parasiticide (MPC) values of the extracts against metronidazole-resistant Trichomonas vaginalis 50143 strain were determined by the liquid microdilution method using 96-well microplates. Results: After 48 hrs incubation with parasites, the highest activities were observed for 70% hydroethanolic extract, chloroform extract and methanol extract of fruits with IC50 values of 513, 531 and 566 µg/ml, respectively. Fruit extracts exhibited higher activity than flower extracts, and no activity was observed in methanol extract of flowers. Conclusion: This study is the first comparative analysis of the anti-Trichomonas vaginalis activity of elderberry extracts. This study will serve as a reference source in isolating the components of elderberry fruits with antiparasitic activity. Peer Review History: Received 23 March 2024; Revised 6 May 2024; Accepted 27Metronidazole June; Available online 15 July 2024 Academic Editor: Dr. Amany Mohamed Alboghdadly, Ibn Sina National College for Medical Studies in Jeddah, Saudi Arabia, amanyalboghdadly@gmail.com Average Peer review marks at initial stage: 6.0/10 Average Peer review marks at publication stage: 7.0/10 Reviewers: Dr. Sangeetha Arullappan, Universiti Tunku Abdul Rahman, Malaysia, sangeetha@utar.edu.my Dr. George Zhu, Tehran University of Medical Sciences, Tehran, Iran, sansan4240732@163.com

A Comprehensive Review on the Antioxidant and Anti-Inflammatory Bioactives of Kiwi and Its By-Products for Functional Foods and Cosmetics with Health-Promoting Properties

Kiwi’s increased popularity as a healthy fruit with several agro-food applications has increased the amount of bio-waste produced like leaf, peel, and seed by-products, usually combined to form a kiwi pomace, which increases the environmental footprint of kiwi fruit and waste management costs. The aim of the present study is to thoroughly review and outline the nutritional content and bioactive components of both kiwi fruit and its by-products, as well as the innovative approaches to obtain and valorize kiwi’s bioactives, phytochemicals, vitamins, and nutrients in several functional food products, nutraceuticals, and cosmetics applications with health-promoting properties. The antioxidant and anti-inflammatory properties and mechanisms of action of the extracted polyphenols, flavonoids, flavones, organic acids, and other bioactive components in both the fruit and in its functional products are also elucidated. Emphasis is given to those bioactive ingredients and extracts from kiwi by-products that can be valorized in various functional foods, supplements, nutraceuticals, nutricosmetics, cosmeceuticals, and cosmetics-related applications, with antioxidant and anti-inflammatory health-promoting properties. Characteristic examples with reported health benefits are the functional kiwi fruit jelly (FKJ),fermented kiwi fruit products like wine, starchy kiwi fruit flour (SKF), and kiwi-derived functional protein bars, cheese and flour, as well as several nutraceuticals and functional cosmetics with kiwi bioactives improving their antioxidant, antiaging, and photoprotective properties, collagen synthesis, skin density, hydration, elasticity, and the wound healing process, while beneficially reducing skin roughness, wrinkles, hyperpigmentation, keratinocyte death, and DNA and cell damage. The limitations and future perspectives for these kiwi bioactive-based applications are also discussed.

Molecular Regulatory Mechanisms Affecting Fruit Aroma.

Aroma, an important quality characteristic of plant fruits, is produced by volatile organic compounds (VOCs), mainly terpenes, aldehydes, alcohols, esters, ketones, and other secondary metabolites, in plant cells. There are significant differences in the VOC profile of various fruits. The main pathways involved in the synthesis of VOCs are the terpenoid, phenylalanine, and fatty acid biosynthesis pathways, which involve several key enzyme-encoding genes, transcription factors (TFs), and epigenetic factors. This paper reviews the main synthetic pathways of the main volatile components in fruit, summarizes studies on the regulation of aroma formation by key genes and TFs, summarizes the factors affecting the fruit aroma formation, describes relevant studies on the improvement of fruit flavor quality, and finally proposes potential challenges and prospects for future research directions. This study provides a theoretical basis for the further precise control of fruit aroma quality and variety improvement.

Antioxidative enzymes, phytochemicals and proximate components in jujube fruit (Ziziphus mauritiana L.) with respect to genotypes and harvest maturity

Jujube is an underutilized fruit having high maturity variation at harvest. Investigations were made on eight different cultivars of jujube (Umran, Karela, Gurrh, Amrodia, Mehmood Wali, Aakash, Foladi and Khubani) for changes in antioxidative enzymatic activities, phytochemical functions and proximate composition with respect to different harvest maturity stages (M1: mature green, M2: yellow and M3: crispy brown) under postharvest ambient conditions (25 ± 2 °C; 60 %–65 % RH) at three shelf intervals (1, 3 and 5 d). Significant genotypic and maturity related variation was recorded regarding studied attributes. The fruit of cv. ʽKhubaniʼ had better attributes among the cultivars evaluated. The crispy brown jujube fruit had higher peroxidase (POD) and catalase (CAT) activity and more protein, total soluble solids (TSS), ash, crude fat and fiber than early mature stages. Over time, the ascorbic acid (vitamin C), titratable acidity (TA), total phenolic (TPC), total antioxidant capacity (TAC), crude protein, crude fiber, moisture, crude fat and activity of antioxidative enzymes [CAT and superoxide dismutase (SOD)] exhibited a significant decline; while increase was recorded in TSS, pH and POD activity. Overall, this work identified that jujube's antioxidative, biochemical and proximate properties are significantly influenced by cultivar, fruit harvest maturity and duration of postharvest handling under ambient shelf.

Saponin Esculeoside A and Aglycon Esculeogenin A from Ripe Tomatoes Inhibit Dendritic Cell Function by Attenuation of Toll-like Receptor 4 Signaling.

Dendritic cells (DCs) can initiate immune response through the presenting antigens to naïve T lymphocytes. Esculeoside A (EsA), a spirosolane glycoside, is reported as a major component in the ripe fruit of tomato. Little is known about the effect of tomato saponin on mice bone marrow-derived DCs. This study revealed that EsA and its aglycon, esculeogenin A (Esg-A), attenuated the phenotypic and functional maturation of murine DCs stimulated by lipopolysaccharide (LPS). We found that EsA/Esg-A down-regulated the expression of major histocompatibility complex type II molecules and costimulatory molecule CD86 after LPS stimulation. It was also determined that EsA-/Esg-A-treated DCs were poor stimulators of allogeneic T-cell proliferation and exhibited impaired interleukin-12 and TNF-α production. Additionally, EsA/Esg-A was able to inhibit TLR4-related and p-NFκB signaling pathways. This study shows new insights into the immunopharmacology of EsA/Esg-A, and represents a novel approach to controlling DCs for therapeutic application.

Nutritional Variation on Sequentially Harvested Shoots and Fruits of Lagenaria siceraria Landraces.

Lagenaria siceraria (Molina) Standley, a member of the Cucurbitaceae family, is valued for its medicinal and nutritive properties. The nutrient status of sequentially harvested shoots and fruits at various growth stages in L. siceraria has not been documented to date. This study aimed to compare the nutritional status of L. siceraria landrace shoots and fruits harvested at different maturity stages. Micronutrients, macronutrients, and proximate composition of shoots and fruits were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES). Data were subjected to multivariate statistical analysis. The nutrient attributes differed significantly (p < 0.05) within and among landraces at different growth stages. Correlation of nutritional traits was primarily based on shared absorption sites and comparable chemical composition. The first five principal components in shoots and fruits had 90.218 and 89.918% total variability, respectively. The micronutrients Ca, Mg, K, P, and N in shoots and the macronutrients Fe, Zn, Cu, and Al in fruits were the main contributors to variability. The biplot and dendrogram clustered landraces with comparable nutrient values. Shoot traits classified landraces into three major clusters, where clusters I and II grouped landraces with superior and inferior Mg, P, K, N, Fe, K/Ca+Mg, ADL, and protein levels at 42-63 DAS. Cluster III consisted of landraces with more Ca, Na, Mn, Zn, and Cu. However, the fruit nutrient status classified landraces into two major clusters. Cluster I comprised landrace KSC (as a singlet) with the highest Ca, P, N, Mn, Fe, Zn, and Cu contents at various stages of growth (7-21 DAA). Cluster II had landraces with higher K, C/N ratio, Na, moisture content, ash, protein, and fat. The nutritional status of shoots and fruits determined at different stages of growth is essential for selecting the best harvest time and landrace(s) for required daily nutrient intake.

Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation.

Cocoa tree plantations aim to harvest grains found in the cob to produce cocoa and chocolate. There has been a growing interest in valorizing the secondary components of the cocoa fruit, such as the peel, placenta, and mucilage/pulp, as valuable sources of nutrients for healthy food preparation. In other words, by-products derived from these raw materials are an exploitable source of nutrients in the preparation of healthy food. In the present study, two varieties of cocoa, National Cocoa Fino de Aroma (NCFA) and Colección Castro Naranjal 51 (CCN-51), were evaluated and harvested during both dry and rainy seasons. This evaluation was based on the profiling of the cob, peel, grain, placenta, and mucilage in different stages of ripeness (underripe, ripe, and overripe). Also, from the ripe raw material, a fermented beverage prototype was developed, such as kombucha, with different concentrations of mucilage (40, 60, 80, and 100 g/L). Physicochemical analyses, such as acidity, °Brix, pH, moisture, ash, protein, fat, fiber, vitamins, sugars, and polyphenols of the raw mucilage material and acidity, °Brix, and pH values of the fermented kombucha, were carried out. The best performances were obtained with the CCN-51 variety in the rainy season. Among the fermented drink panelists, the CN40 treatment (Nacional Mucilage + 40 g/L of sugar) received the highest acceptability and was considered the best. Given its efficiency, nutritional content, and potential applications, this product presents a promising strategy to address Sustainable Development Goals related to zero hunger, health and well-being, and climate action.

Phytonutrients Composition of Nigerian Banana Fruits (Musa species) And Their Peel Extracts

Objective: The aim of this study is to determine the phytonutrients components of banana fruits and that of their peel extracts.Methods: Two (2) banana fruit types; Yoruba (local) and Igbo banana and their peel extracts were evaluated in this researchResults: The two banana types revealed the presence of some bioactive compounds such as like phenols, alkaloids, flavonoids, glycoside, terpenoid, tannin, saponin, carotenoids, potassium, sodium and fibre at varying concentrations. The phytonutrients analysis of the banana fruits samples showed that Alkaloids had a mean range between 0.17±0.002 and 0.18±0.001mm. Phenolic contents with the mean values ranging from 1.57±0.01 to 1.70±0.01mm. Carotenoid had a mean range between 3.79±0.003 and 5.01±0.01mm. There was no significance difference in the Flavonoids contents with the mean values 0.09±0.00 to 0.09±0.001mm. Potassium contents mean values of the two banana fruits samples ranged from 165.5±0.71 to 175.00±2.83mm, Sodium contents of the banana fruits samples ranged from 122.00±0.00 to 117.00±1.41mm and Fibre contents ranged from 0.01±0.001 to 0.02±0.002mm. The phytonutrients analysis of the banana peel extract showed the presence of glycoside, terpenoid, alkaloids, flavonoids, tannin and saponins. The presence of these phytonutrients confirms the two Musa species tested to be of medicinal value. The extract of the two selected banana peels showed various inhibitory effect against selected microbial isolates. The results of this study revealed that Yoruba (local) banana peel extracts has the highest zone of inhibition (26.50±3.61mm) on Staphylococcus aureus compared to Igbo banana peel extracts (20.33±2.47mm). However, Igbo banana peel extract (18.33±1.61mm) showed a little higher growth inhibition on Escherichia coli compared to Yoruba (local) banana peel extract (17.43±1.68mm).Conclusion: The presence of these bioactive compounds in banana fruits and their peel showed a positive role in maintaining immune function in the body system.International Journal of Human and Health Sciences Vol. 08 No. 02 Apr’24 Page: 170-176

Bioactive Components in Black Currant Fruit, Red Perilla (Shiso) Leaf, and Chinese Sweet Tea That Enhance Testosterone Production in Leydig Cells and Their Combined Effect in Male Mice

Bioactive Components in Black Currant Fruit, Red Perilla (Shiso) Leaf, and Chinese Sweet Tea That Enhance Testosterone Production in Leydig Cells and Their Combined Effect in Male Mice

Profiling of soluble sugar compositions in mature fruits of a diverse pear (Pyrus spp.) germplasm by UPLC

Soluble sugars play a vital role as taste components in fruits, significantly contributing to fruit quality. Here, we employed ultraperformance liquid chromatography (UPLC) to determine the sugar composition of mature pear fruits from 142 cultivars. The results revealed that fructose, sorbitol, glucose, and sucrose were the primary soluble sugars present in pear fruit, and Pyrus pyrifolia (China) exhibited the highest total sugar content, followed by Pyrus ussuriensis, Pyrus bretschneideri, Pyrus communis, and Pyrus pyrifolia (Japanese and Korean (J&K)), Pyrus sinkiangensis, and the Hybrid Breeding (HB) cultivars. Furthermore, our study uncovered that the sampling time of these pear cultivars has a significant positive correlation with the content of sorbitol and glucose, respectively. Additionally, the soluble sugar content varied among pear fruits originating from different geographic positions, and the pear cultivars originating from the South China group presented the highest content of soluble sugar. In conclusion, these findings can provide valuable phenotypic data for studying sugar genetics and can also aid in selecting suitable parent cultivars in pear breeding programs.

Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits

There is an increasing trend for development of alternatives to deliver probiotics with non-dairy products. Fruit juices have become one of main food products for delivery of probiotics. The availability of different fruit juice types, their fresh and healthy perception from the consumer's side and demand for plant-based products increase attention to fortification of fruit juices with probiotics. Yet, development of probiotic fruit juices is still an emerging area for the functional food concept. Probiotic juices can be developed by using both probiotic Lactobacillus and Bifidobacterium and their viability can be strain specific as well dependent on the utilized fruits. The transformation of the fruit components can play roles for the improvement of the potential health promoting functions of fruit juices which should be well-characterized. The insufficient viability of probiotic strains during shelf-life of fruit juices is one of the main challenges and efficient and relatively cheap encapsulation techniques should be developed to ensure their viability. In this study, recent achievements and developments to produce probiotic fruit juices have been summarized. Also, potential role of probiotic fortification for the health promoting functions of fruit juices related to probiotic metabolism has been discussed. Finally, strategies to increase the viability of distinct probiotics have been discussed.

Microbial communities of Schisandra sphenanthera Rehd. et Wils. and the correlations between microbial community and the active secondary metabolites.

Schisandra sphenanthera Rehd. et Wils. is a plant used in traditional Chinese medicine (TCM). However, great differences exist in the content of active secondary metabolites in various parts of S. sphenanthera. Do microorganisms critically influence the accumulation of active components in different parts of S. sphenanthera? In this study, 16S/ITS amplicon sequencing analysis was applied to unravel microbial communities in rhizospheric soil and different parts of wild S. sphenanthera. At the same time, the active secondary metabolites in different parts were detected, and the correlation between the secondary metabolites and microorganisms was analyzed. The major components identified in the essential oils were sesquiterpene and oxygenated sesquiterpenes. The contents of essential oil components in fruit were much higher than that in stem and leaf, and the dominant essential oil components were different in these parts. The dominant components of the three parts were γ-muurolene, δ-cadinol, and trans farnesol (stem); α-cadinol and neoisolongifolene-8-ol (leaf); isosapathulenol, α-santalol, cedrenol, and longiverbenone (fruit). The microbial amplicon sequences were taxonomically grouped into eight (bacteria) and seven (fungi) different phyla. Community diversity and composition analyses showed that different parts of S. sphenanthera had similar and unique microbial communities, and functional prediction analysis showed that the main functions of microorganisms were related to metabolism. Moreover, the accumulation of secondary metabolites in S. sphenanthera was closely related to the microbial community composition, especially bacteria. In endophytic bacteria, Staphylococcus and Hypomicrobium had negative effects on five secondary metabolites, among which γ-muurolene and trans farnesol were the dominant components in the stem. That is, the dominant components in stems were greatly affected by microorganisms. Our results provided a new opportunity to further understand the effects of microorganisms on the active secondary metabolites and provided a basis for further research on the sustainable utilization of S. sphenanthera.

Based on HPLC and HS-GC-IMS Techniques, the Changes in the Internal Chemical Components of Schisandra chinensis (Turcz.) Baill. Fruit at Different Harvesting Periods Were Analyzed.

Schisandra chinensis, as a traditional Chinese herbal medicine, has clear pharmacological effects such as treating asthma, protecting nerves and blood vessels, and having anti-inflammatory properties. Although the Schisandra chinensis fruit contain multiple active components, the lignans have been widely studied as the primary pharmacologically active compound. The volatile chemical components of Schisandra chinensis include a large amount of terpenes, which have been proven to have broad pharmacological activities. However, when to harvest to ensure the highest accumulation of pharmacologically active components in Schisandra chinensis fruits is a critical issue. The Schisandra chinensis fruit trees in the resource nursery were all planted in 2019 and began bearing fruit in 2021. Their nutritional status and tree vigor remain consistently good. The content of lignans and organic acids in the fruits of Schisandra chinensis over seven different harvest periods was tested, and the results of high-performance liquid chromatography (HPLC) indicated that the lignan content was higher, at 35 mg/g, in late July, and the organic acid content was higher, at 72.34 mg/g, in early September. If lignans and organic acids are to be selected as raw materials for pharmacological development, the harvest can be carried out at this stage. Using HS-GC-IMS technology, a total of 67 volatile flavor substances were detected, and the fingerprint of the volatile flavor substances in the different picking periods was established. It was shown by the results that the content of volatile flavor substances was the highest in early August, and 16 flavor substances were selected by odor activity value (OAV). The variable importance in projection (VIP) values of 16 substances were further screened, and terpinolene was identified as the key volatile flavor substance that caused the aroma characteristics of Schisandra chinensis fruit at different harvesting periods. If the aroma component content of Schisandra chinensis fruit is planned to be used as raw material for development and utilization, then early August, when the aroma component content is higher, should be chosen as the time for harvest. This study provides a theoretical basis for the suitable harvesting time of Schisandra chinensis for different uses, and promotes the high-quality development of the Schisandra chinensis industry.

Intelligent Rapid Detection Techniques for Low-Content Components in Fruits and Vegetables: A Comprehensive Review.

Fruits and vegetables are an important part of our daily diet and contain low-content components that are crucial for our health. Detecting these components accurately is of paramount significance. However, traditional detection methods face challenges such as complex sample processing, slow detection speed, and the need for highly skilled operators. These limitations fail to meet the growing demand for intelligent and rapid detection of low-content components in fruits and vegetables. In recent years, significant progress has been made in intelligent rapid detection technology, particularly in detecting high-content components in fruits and vegetables. However, the accurate detection of low-content components remains a challenge and has gained considerable attention in current research. This review paper aims to explore and analyze several intelligent rapid detection techniques that have been extensively studied for this purpose. These techniques include near-infrared spectroscopy, Raman spectroscopy, laser-induced breakdown spectroscopy, and terahertz spectroscopy, among others. This paper provides detailed reports and analyses of the application of these methods in detecting low-content components. Furthermore, it offers a prospective exploration of their future development in this field. The goal is to contribute to the enhancement and widespread adoption of technology for detecting low-content components in fruits and vegetables. It is expected that this review will serve as a valuable reference for researchers and practitioners in this area.

Changes in quality parameters and bioactive components of seedless lime fruit (Citrus latifolia) during cold storage

The postharvest maintenance quality of fruits is significant for industrial applications. The present study was conducted to evaluate of quality parameters and bioactive components of seedless lime (Citrus latifolia) fruit during cold storage. Lime fruits were packed in perforated polyethylene bags, which were then put into a perforated expanded polystyrene box, and stored in a cool chamber, at 10°C. Quality parameters including skin color, weight loss, total soluble solids (TSS), juice percentage, technological index, titratable acidity (TTA), reducing and total sugars of the fruits were measured during 56 days of storage. The total phenolic content of the juices was measured using a colorimetric method of Folin-Ciocalteu. Ascorbic acid and major flavonoids of the fruits such as hesperidin and eriocitrin were quantified using HPLC-PDA methods. The results showed that cold storage kept the greenness of the fruit’s skin for up to 28 days. A minor weight loss (&lt; 5%) was also recorded in the first 28 days of storage. The technological index of the fruits, reducing total sugars and TSS slightly increased, whereas TA somewhat decreased. Bioactive components such as phenolic and ascorbic acid contents were kept stable (p&gt;0.05) in the first 21 days of storage but considerably reduced after 28 days of storage. A decrease in hesperidin and eriocitrin was also recorded from 21 days of storage but at a lower rate compared to that of phenolic and ascorbic acid contents. Altogether, a simple, convenient cold storage method using a perforated polyethylene bag and expanded polystyrene box can retain the quality and bioactive components of lime fruits for at least 21 days. The findings are significant for the food industrial application of storage lime fruits for fresh utilization or juice processing.

Comparative of Antioxidant property of Actinidia Deliciosa extracts by DPPH Assay

Introduction: The kiwi fruit is the edible berry of a cultivar group of the woody vine of several Actinidia species. The most common commercially available, green-fleshed kiwi fruit is the cultivar 'Hayward', which belongs to the Actinidia deliciosa species. Various chemical tests such Quantitative and Qualitative analysis have been carried out on kiwi extract. Methods: The antioxidant activity was evaluated by DPPH, an antioxidative screening of kiwi fruit components (pulp) crude extracts were carried out using specific assay media characterized for the presence of highly reactive species such as 2,2'-diphenyl-1-picrylhydrazyl radical (DPPH). In-vitro the antioxidant enzymes study of DPPH. Result: In our study we have evaluated the antioxidant capacity of flesh of kiwi fruit and also evaluated the antioxidant activity of kiwi fruit constituents along with the array detector for curcumin and piperine. Conclusion: The Kiwi fruit which is highly antioxidant in nature was found to have activity against asthma. It also acts as an anti-oxidant, antidiabetic, anti-ulcer, anti-tumour, hypoglycaemic, hypolipidemic effects, anti-inflammatory and many more. Recent studies show that phytoconstituent such as curcumin and piperine have used to treat asthma.

An analysis on the accumulation of serotonin indicates the positively correlation between MdT5H5 and serotonin content in apple fruits

Serotonin (5-hydroxytryptamine, 5-HT), a tryptophan derivative, is an important functional component in fruits. Although 5-HT was found in most fruits, the accumulation characteristics of its biosynthesis in apple fruits remain unclear. Here, we conducted a large-scale survey of 148 apple fruits in 5-HT content, and investigated the biosynthesis differences of 5-HT. Our results displayed a broad skewed normal distribution of 5-HT in apple fruits. 5-HT accumulated in all tissues of apple plants, with the highest content in the seeds and the higher content in the pulp than that of the peel. A significant increase of 5-HT at ripening stage was observed in the fruits with high 5-HT content, however, the 5-HT content did not change significantly during fruit development in the fruits with low 5-HT content. The bagging reduced the 5-HT biosynthesis compared to the fruits exposed to light conditions. In addition, the expression level of MdT5H5 was positively correlated with the 5-HT content, suggesting that MdT5H5 may play a key regulatory role in the 5-HT biosynthesis in apple fruits.

Increasing Nutritional Value of Cottage Cheese Products by the Rúbus idáeus Fortification

The cottage cheese and cottage cheese products introduction in the diet enables to compensate the protein deficiency observed in a significant part of the population. A man can increase cottage cheese product consumer supply by the non-dairy component use, in particular fruit ones. The research aims at cottage cheese product development with the introduction of raspberry fruits Rubus idaeus processing product for the finished product fortification with biologically active substances and organoleptic properties improvement. To amplify the cottage cheese product produced by the cow milk fermentation with a mesophilic starter culture Chr.Hansen CHN-22 (50U) by the thermoacid method (control sample), a man used flour obtained by drying fresh raspberry fruits of the variety “Vislucha” in a dehydrator to a final moisture content of 2–5 % followed by grinding in a dry grinding mill (sample 1); and fruits dried in a freeze dryer to a final moisture content of 2–5 % (sample 2). A man introduced fruit ingredients in the amount of 4 % by weight of the cottage cheese at the time of its semi-readiness with the removal of most of the whey. The authors evaluated organoleptic properties of the cottage cheese product samples using a developed score scale. During the tasting, the sample 2 (with freeze-dried fruits added) scored the maximum possible 15 points, whereas sample 1 (with fruit flour added) – 12. The research demonstrates that the consumption of 100 g of the developed cottage cheese product will satisfy the daily need for vitamin C: for an adult – by 28 %, for a child – by 83 %. A man developed technological process for the manufacture of the cottage cheese product with a functional fruit component.

Exogenous silicon applied at appropriate concentrations is effective at improving tomato nutritional and flavor qualities

Silicon can mitigate biotic and abiotic stresses in various plants; however, its effects on tomato quality under normal growth conditions are remain unclear. We used a randomized design with four Si treatments, CON (0 mmol/L), T1 (0.6 mmol/L), T2 (1.2 mmol/L), and T3 (1.8 mmol/L) on tomato fruit components Chlorogenic acid and rutin, among polyphenolic components, were increased by 56.99% and 20.31%, respectively, with T2 treatment compared to CON concentrations. T2 increased the sugar–acid ratio by 19.21%, compared to that with the CON treatment, and increased fruit Ca and Mg contents, compared to those with other treatments, improving the characteristic aroma. Furthermore, silicon application reduced the abscisic acid content by 112%, promoting ripening. Endogenous gibberellin, auxin, and salicylic acid, which retard fruit ripening and softening, were increased by 34.96%, 14.56%, and 35.21%, respectively. These findings have far-reaching implications for exogenous Si applications to enrich tomato nutritional and flavor qualities.