Fresh Pulp Research Articles

Utilization of ultrafiltered milk permeate as water substitute in mango drink fortified with pumpkin cubes en route to innovate a functional drink

This study aimed to annexation such impressive health benefits possessed of pumpkin to mango drink in addition to a rich source of the essential electrolytes, namely UF- milk permeate en route to innovate a functional drink. To achieve this purpose, mango drink based on 14% fresh mango pulp, per se, and 12% sucrose was made (the control). Mango pulp was replaced with cooked (at 90◦ C for 5 min) pumpkin cubes (CPC) at the level of 5, 10 or 15% (W/W). Then 0.2% CMC, 0.015% CaCl2 and 73.785% tap water were added for each one and well mixed. On the other hand, the drink of mango pulp replaced with 10% CPC was chosen as a control in next study, where the water was replaced with UF- milk permeate (UFMP) at the level of 25, 50 or 75% and well mixed. All drinks were heat treated at 90◦ C for 5 min, filled into Pyrex glass bottles, air tightly closed, and cooled to ca 4◦ C. The obtained results indicated that, separately, CPC composed of higher moisture and total nitrogen contents and lower carbohydrates content than mango pulp. Therefore, the mango pulp replacement with CPC in the drink was associated with significant increments in the total solids content as well as pH value and decrements in the moisture, acidity and total sugars contents. Organoleptically, the mango drink of 10% CPC possessed scores as high as the control towards the color as well as overall acceptance and came in the second order versus the control towards the consistency and taste criteria. Therefore, this formula was chosen to expose to the experiment of utilization of UFMP instead of water in the drink making. The concerned results confirmed that, significant increments in drink total solids, ash and total sugars contents as well as pH value, while both moisture and acidity contents of drink reduced by water replacement with UFMP. Sensory, the drink of 75% UFMP gained the highest scores in all criteria assessed being better than the control in both consistency and taste attributes. Finally, the forgoing results led satisfactory to conclude that, it could successfully made a drink that meets the intended health purposes based on the substitution of 10% of mango pulp with cooked cubes of pumpkin of many impressive health benefits as well as the utilization of UF milk permeate as a source of the essential electrolytes instead of 75% of required water en route to innovate a functional drink.

Constituent diversity of ethanol extracts from pitaya

AbstractPitaya is rich in nutrition and unique in function and contains vegetable albumin, anthocyanins, rich vitamins, and water soluble dietary fiber, which are rare in fruits and vegetables. However, researches mostly focused on pitaya cultivation, biological characteristics, fresh‐keeping, and lacked analyses about chemical composition of pitaya. Therefore, ethanol extraction and GC/MS were used to extract and identify the bioactive components in pulp and pericarp of red pitaya and white pitaya. The extracting results showed that percentages of ethanol extracts from pulp and pericarp of red pitaya were 14.5% and 12%, whereas those of white pitaya were 16% and 12%. The GC/MS results showed that different kinds of bioactive constituents were identified in fresh pericarp and pulp of red pitaya and white pitaya. In the four ethanol extracts, there are rich polysiloxane plant organosilicon with total contents of 10.09%, 24.21%, 25.77%, and 23.25%. Meanwhile, there are many heterocyclic substances, and the content of pericarp is much higher than that of pulp. The four ethanol extracts also contain some other bioactive ingredients, such as esters, hydrocarbons, alcohols, amides, halides, and fatty acids, which can be used as raw materials for biomedicine, advanced cosmetics, and skin care products.

Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps

The present work aimed to evaluate, through thermal degradation kinetics (80 °C to 98 °C in time intervals of 0.5 to 25 min), the effects of different thermal treatments on the biochemical, physicochemical, sensory and microbiological parameters of two mixed fruit and vegetable pulps, a yellow and a red one. The evaluated fruit and vegetable pulps resulted from the mixture of different fruits and vegetables proportions (pineapple, beetroot, strawberry and lemon juice) added to a 50% (p/p) pear-based pulp to maximize their bioactivity, physicochemical stability and sensorial acceptance. Evaluated quality parameters included the determination of peroxidase activity (POD), pH, soluble solids content (SSC), total phenolic content (TPC), CIELab colour, sensory evaluation (colour, taste and aroma) and total mesophilic aerobic counts (TAPC). Regarding heat treatments optimization for both pulps with lower pH, it was concluded that higher temperature treatments (90 to 98 °C) applied over a shorter time (less than 5 min) were more effective to inactivate POD, to reduce the initial microbial load (>2 log10 cycles) and to maximize sensorial attributes. In both mix pulps, total phenolic content (TPC) was not significantly influenced by the different applied time-temperature binomials. From the degradation kinetic models and as an example, it was possible to conclude that POD followed a 1st order kinetic, where the temperature effect was well fitted to the Arrhenius equation. The results allowed to obtain optimized time-temperature binomials for each pulp to simultaneously achieve POD enzyme inactivation, microbial reduction, and maximization of quality parameters relatively to fresh pulps, 90 °C/5 min and 98 °C/2.5 min, for the yellow pulp and red pulp, respectively.

Pulpa de camu camu (Myrciaria dubia (H.B.K.) Mc Vaugh) en tres estados de madurez: efecto de la concentración al vacío, congelamiento y del tratamiento con ultrasonido en sus propiedades funcionales

El camu-camu (Myrciaria dubia (H.B.K.) Mc Vaugh) es ampliamente cultivado en la región amazónica peruana. El objetivo de este trabajo fue estudiar la pulpa de la fruta en tres estados de madurez, sometidos a ultrasonido, concentración al vacío, empacados al vacío, congelado a -20ºC, y estudiar los efectos sobre sus componentes bioactivos, los mohos y levaduras. La pulpa de camu camu, que presentó el mayor contenido de componentes bioactivos (estado maduro) fue sometida al tratamiento ultrasónico a 40 KHz con tiempo 0, 1, 3, 5, 7 y 10 minutos. Los valores fueron de ácido ascórbico (2151 ± 16 mg x 100 g-1), polifenoles totales (739 ± 24 mg x 100 g-1) y capacidad antioxidante como ABTS (IC50 = 2.94 ± 0.11 μg x mL-1) y DPPH (IC50 = 7.43 ± 0.12 μg x mL-1). El método de concentración al vacío y congelado a -20ºC durante 90 días incrementó el nivel de ácido ascórbico en 207,17 % debido a su concentración de 50%, llegando a una pérdida total de polifenoles en el tercer mes de almacenamiento de tan sólo 6,6 % de su contenido inicial tiempo cero. Se escogió el tratamiento donde se trató la pulpa fresca con ultrasonido durante 5 minutos, para su almacenamiento por 120 días a -20ºC y se observó un aumento de su capacidad antioxidante en 20,5% para polifenoles totales, 2% para ABTS y 23% para DPPH con respecto a la pulpa no tratada. Concluimos que el tratamiento con ultrasonido, la concentración al vacío y el congelamiento, aumentan el tiempo de conservación, poca perdida de su capacidad antioxidante aumenta su capacidad reductora.

Volatile profiling and UHPLC-QqQ-MS/MS polyphenol analysis of Passiflora leschenaultii DC. fruits and its anti-radical and anti-diabetic properties

Twenty-four phenolic compounds including daidzein, epicatechin and artepillin C were identified in Passiflora leschenaultii DC. fruit by UHPLC-QqQ-MS/MS analysis. The aroma profile has been studied using the HS–SPME/GC–MS which revealed 67 volatile compounds including 13 terpenes, 18 alcoholics, 15 esters, ketones and phenolic acids. Further, the proximate composition, anti-radical and anti-diabetic activities of fruit pulp were also determined. The fresh fruit pulp of P. leschenaultii registered higher total phenolic (691.90 mg GAE/g extract) and tannin (313.81 mg GAE/g extract) contents and it also exhibited maximum DPPH (IC50 of 6.69 µg/ml) and ABTS+ (9760.44 µM trolox equivalent/g extract) scavenging activities. The fresh fruit pulp showed a strong inhibition towards the α-Amylase and α-Glucosidase (IC50 of 32.20 and 19.81 µg/mL, respectively) enzymes. Thus, the work stipulates that phenolic compounds rich P. leschenaultii fruit can serve as a potential nutraceutical, antioxidative and anti-diabetic agent in food and pharmaceutical formulations.

Evaluation of in vitro anti-fungal properties of allicin loaded ion cross-linked poly (AA-co-AAm)/PVA/Cloisite 15A Nanocomposite hydrogel films as wound dressing materials

Anti-fungal hydrogel wound dressings were prepared using the ion cross-linked poly (AA-co-AAm)/PVA/Cloisite 15A nanocomposite hydrogels which were loaded by allicin. The allicin is the main anti-fungal and anti-biotic material of the garlic and it was extracted from fresh garlic pulps following a simple method. The extracted allicin was then loaded on synthesized hydrogel films by immersing the hydrogel films in allicin solutions with different concentrations. To investigate the inhibiting effect of the allicin on fungal specie, 5 different kinds of fungi were chosen and were cultured following the standard methods. The obtained results showed that the ion cross-linked nanocomposite hydrogel film with 5.33 mg/ml of allicin content has the best efficiency on inhibition of the fungus specie. Also it is confirmed that, in an optimum concentration of loaded allicin, the release behavior of the hydrogel is the best which means a low initial burst release and efficient time of releasing. It should be noted that, the chemical safety of the synthesized hydrogel films was evaluated using a UV-Vis method and the obtained results confirmed that there is no release of monomers from the hydrogel samples.

Anthelmintic and metabolomic analyses of chicory (Cichorium intybus) identify an industrial by-product with potent in vitro antinematodal activity

Chicory (Cichorium intybus) is a bioactive forage rich in sesquiterpene lactones (SLs) with reported in vitro and in vivo anthelmintic activity in livestock. However, the on-farm adoption of chicory as an anthelmintic crop is limited and may be facilitated by using standardised industrial chicory material. Chicory root pulp is a by-product obtained from industrial chicory roots after inulin extraction and can potentially retain SLs. However, SL content and associated anthelmintic activity of chicory root pulp have not been investigated. Here, we evaluated the anthelmintic activity of SL-enriched extracts from chicory root pulp and forage chicory, and used untargeted metabolomics and molecular networking to identify potential anthelmintic molecules. Six different sources of chicory material were used: fresh chicory root pulp (from industrial chicory roots C. intybus var. sativum; “Root Pulp”), fresh leaves from chicory cv. Spadona (sampled on four occasions) and fresh leaves from chicory cv. Choice. The resulting extracts were tested for anthelmintic activity against the free-living nematode Caenorhabditis elegans and the pig nematode Ascaris suum. The cytotoxicity of the chicory extracts was evaluated on mammalian (Vero) cells. In the C. elegans assays, the Root Pulp was the most potent extract and induced paralysis in >95% of worms exposed to >250 μg extract/mL (EC50 = 64.2 μg/mL). In the A. suum assays, the Root Pulp was also the most potent chicory extract to inhibit worm motility (EC50 = 87.6 μg/mL), followed closely by two of the Spadona leaf extracts (EC50 = 89.8 μg/mL and 112.2 μg/mL) The Root Pulp extract had the lowest cytotoxicity of all tested extracts towards mammalian cells, with a selectivity index of 5.37. Untargeted metabolomics revealed that chicory Root Pulp had a markedly different chemical profile in comparison with forage chicory extracts. Molecular networking confirmed several SLs and SL-derivatives mainly present in chicory root pulp, that may be responsible of its potent anti-parasitic activity. Bioactivity-based molecular networking of chicory root pulp and the most potent forage chicory extracts revealed a high predicted anthelmintic score for the guaianolide SL 11,13-dihydro-lactucopicrin. In conclusion, chicory root pulp showed potent and selective in vitro anthelmintic activity against C. elegans and A. suum, with low cytotoxicity in mammalian cells. The promising anthelmintic activity of chicory root pulp should be confirmed in vivo to further explore the potential of this agro-industrial by-product as a nutraceutical anthelmintic for livestock and as novel source of anti-parasitic compounds.

Physalis peruviana L. Pulp Prevents Liver Inflammation and Insulin Resistance in Skeletal Muscles of Diet-Induced Obese Mice.

A chronic high-fat diet (HFD) produces obesity, leading to pathological consequences in the liver and skeletal muscle. The fat in the liver leads to accumulation of a large number of intrahepatic lipid droplets (LD), which are susceptible to oxidation. Obesity also affects skeletal muscle, increasing LD and producing insulin signaling impairment. Physalis peruviana L. (PP) (Solanaceae) is rich in peruvioses and has high antioxidant activity. We assessed the ability of PP to enhance insulin-dependent glucose uptake in skeletal muscle and the capacity to prevent both inflammation and lipoperoxidation in the liver of diet-induced obese mice. Male C57BL/6J mice were divided into groups and fed for eight weeks: control diet (C; 10% fat, 20% protein, 70% carbohydrates); C + PP (300 mg/kg/day); HFD (60% fat, 20% protein, 20% carbohydrates); and HFD + PP. Results suggest that PP reduces the intracellular lipoperoxidation level and the size of LD in both isolated hepatocytes and skeletal muscle fibers. PP also promotes insulin-dependent skeletal muscle glucose uptake. In conclusion, daily consumption of 300 mg/kg of fresh pulp of PP could be a novel strategy to prevent the hepatic lipoperoxidation and insulin resistance induced by obesity.

Physical-chemical Evaluation and Texture Profile of Yoghurts Supplemented with Achachairu Pulp (Garcinia humilis)

Yogurt is defined as being the product obtained through the fermentation of milk, its pleasant taste and high nutritional value are the main factors responsible for the acceptance of the product in the market. The present study aims to evaluate the physicochemical and textural properties of a yoghurt supplemented with 0, 5, 10, 15 and 20% Acacchairu pulp. Fresh pulp and yoghurt were submitted to the following physicochemical analyzes: moisture content and total solids, pH, total titratable acidity, total soluble solids, ratio, water activity, vitamin C and lipids. Regarding the texture profile, only yogurts were evaluated the following parameters: firmness, consistency, cohesiveness and viscosity index. Achachairu pulp presented high moisture content and water activity, as well as low percentage of lipids. Higher values were obtained regarding moisture content, water activity, acidity, lipids and vitamin C in the formulations with higher pulp percentage and for all texture attributes the formulation with 0% pulp obtained the highest values. The formulations proposed with the addition of different pulp concentrations improved the physicochemical and texture attributes of yogurt.

Effect of Diet on the Growth Performance, Feed Conversion, and Nutrient Content of the House Cricket.

The house crickets, Acheta domesticus, are sustainable and nutritious future sources of food, due to their nutritional benefits, particular high protein content and potential in solving global malnutrition. Different diets, particularly protein content, can influence the growth and nutritional value of crickets. The aim of this present study was to evaluate the effects of commercial diets and other formulated diets on the nutritional composition and growth parameters of the house crickets, being a major challenge to cricket’s farmers in Thailand. Feed conversion ratio were 1.50, 1.50, and 1.51 for fed crickets on a blend of 22% protein and dry pulp pumpkin powder, fed 22% protein plus fresh pumpkin pulp, and fed 22% protein alone, indicated that these groups are high feed convertors and represented the quality of these diets compared to 1.73 and 1.81 for fed crickets on a blend of 22% and 16% protein, and those fed on 16% protein alone. Fed crickets on 22% protein had the highest amount of protein (76%), the lowest (48%) in those fed on 22% protein and fresh pumpkin pulp inclusion. The group on 22% protein diet also had the highest amount of phosphorus, potassium, calcium, and sodium. Fed 22% protein and either dry pulp pumpkin powder or fresh pumpkin pulp condition have shown improvement in vitamin B content. Crickets can effectively be produced on 22% protein diet to improve yield output and several minerals such as phosphorus, potassium, calcium, and sodium. In contrast, the supplementation of 22% protein diet with pumpkin (Cucurbita maxima) will improve vitamin B content.

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

The aim of the study was to examine the effect of fresh vegetable addition on processing efficiency, and to ascertain the energy and water consumption during production of potato-based snack pellets. The extrusion-cooking process with a modified single screw extruder was applied at variable screw speeds and amounts of vegetable additives. A mixture of potato flakes, potato grits and starch was used as a basic recipe. The potato composition was supplemented with fresh pulp of onion, leek, kale and carrot in amounts of 2.5–30.0% as replacement of a related amount of potato starch. The water consumption, as well as processing indicators: the production efficiency, the specific mechanical energy (SME), and the total SME requirements during snack pellets processing at the laboratory scale were evaluated. As a result of this work, we found that the amount of applied vegetable additives had little impact on both processing efficiency and SME depending on the screw speeds applied. Moreover, we saw increased processing efficiency with increased screw speed during extrusion. Of particular note, maximum value of processing efficiency was observed if fresh onion was used as an additive at the highest speed screw. Furthermore, the lowest specific mechanical energy consumption was noted for extrudates supplemented with fresh onion addition processed at the lowest screw speed. The most important limiting of water consumption during processing without negative effects on processing efficiency and quality of the final snack pellets was observed if 20% to 30% of fresh vegetables were used in the recipe. We believe that application of fresh vegetable pulp limited the energy requirements by mitigating the drying process of additives.

Mineral Fertilization Influences the Acceptability of Fresh Pulp and Juice Made from Sugarloaf Pineapple

Fertilization practices can influence the quality of pineapple fruit and consequently its acceptability by consumers who are increasingly oriented towards high quality agri-food products. This study aimed at evaluating the influence of N, P and K on some physico-chemical and organoleptic characteristics of pineapple (Ananas comosus L. Merr) for fresh consumption and juice processing. A complete NPK factorial design was installed in the south Benin. The treatments NPK in g plant-1 were randomized into four blocks: T1; T2; T3; T4; T5; T6; T7; T8; T9. Brix juice was determined using a refractometer and pH with a pH meter. An evaluation of sensory characteristics such as sweetness, acid taste and aroma of fresh pineapple pulp and processed juice was made by a panel of tasters selected and trained. A principal components analysis, followed by a numerical classification was performed on fruits’ sensory and physicochemical characteristics. Results showed that juice pH was significantly influenced by the phosphorus and potassium. Potassium influenced significantly juice yield. Some physico-chemical characteristics and sensory attributes were correlated between them and groups of treatments are formed for both the juice and the fresh fruit.

Development and evaluation of African palmyra palm (Borassus aethiopum) fruit flour–wheat composite flour noodles

Borassus aethiopum (African palmyra palm (APP)) fruit is an underutilized tropical fruit but has potential food applications. In the present work, the suitability of APP fruit–wheat composite flour in the development of noodles was investigated. The fresh APP fruit pulp was separated, oven-dried at 60°C and milled into flour. The obtained flour was mixed with commercial wheat flour to obtain three composite flours with 5%, 10% and 15% of APP fruit flour. The functional properties and proximate composition of the composite flours were determined. The cooking properties and consumer preference of the noodles developed were also evaluated. The cooking yield, water uptake and gruel solid loss ranged from 259.81% to 300.97%, 159.81% to 200.97% and 11.52% to 17.11%, respectively. The water absorption capacities, swelling power and the solubility indices of the flours ranged from 197.10% to 492.66%, 621.99% to 734.91% and 4.53 to 26.48%, respectively. On the 7-point hedonic scale, the flavour, smell, colour and overall acceptability ranged between 4.2 and 5.3, 4.8 and 5.65, 4.05 and 5.3 and 4.10 and 5.03, respectively. The inclusion of APP fruit flour at 5% level yielded noodles with enhanced nutritional quality and highest overall consumer acceptability.

A novel data science application approach for classification of nutritional composition, instrumental colour, texture and sensory analysis of bael fruit (Aegle marmelos (L) correa)

Bael, a sub-tropical fruit consumed extensively in South East Asia was dried under four different types of drying techniques namely sun, hot-air, microwave and freeze drying to preserve it for consumption in off season. The macro nutrient composition, instrumental colour and texture profile were analysed for fresh bael pulp as well as for dried products. Sensory analysis was carried out for all the samples studied. X-ray diffractogram (XRD) was studied to substantiate sensory attributes like hand-feel, mouth feel and overall acceptability. Principal component analysis (PCA), hierarchical cluster analysis (HCA) and a machine learning application namely self-organising map (SOM) were applied to classify the data obtained from experiments. PCA and HCA are two linear method used in food science though very limited application was reported for non-linear SOM method. Satisfactory results were obtained from all these novel data science procedures of classification. Linear correlation of factors considered was aligned with the clusters formed from the experimental data to study the interdependency of the proximate composition, quantified textural and colour parameters and sensory attributes. Sensory attributes like flavour, hand-feel and mouth-feel were strogly correlated (>0.75) with texrural, colour and nutritional factors analysed through state-of-art techniques.

Comparative study of predictability of response surface methodology (RSM) and artificial neural network-particle swarm optimization (ANN-PSO) for total colour difference of pineapple fortified rasgulla processing

Nutritionally enriched pineapple rasgulla can be produced through different methods and visual appearance being the most vital concern for the consumer acceptance. Therefore, total colour difference of the processed products should be optimized for better marketability. The central composite design (CCD) was adopted to design the experimental runs, response surface methodology was implemented to study the predictive models for hot air dried (HA), microwave dried (MW), microwave convective dried (MWC) and freeze dried (FD) pineapple fortified rasgulla along with fresh pineapple pulp (PR) fortified rasgulla. Artificial neural network (ANN) model was developed for all of the above mentioned rasgulla samples and optimization was attained by coupling the ANN model with particle swarm optimization (PSO) methodology. The non-linear rasgulla processing was modeled by using the input parameters like oven temperature (for HA), microwave power level (for MW), drying temperature (for MWC), pineapple percentage, cooking time (for HA, MW, MWC, FD and PR) and output as total colour difference. The optimum results obtained at oven temperature of 58.51 ​°C, 30.27% of pineapple and cooking time of 14.32 ​min (HA); microwave power level of 100 ​W, 35% of pineapple and cooking time of 13.51 ​min (MW); drying temperature of 100 ​°C, 35% of pineapple and cooking time of 15 ​min (MWC); 35% of pineapple for both FD and PR, while the cooking time of 12.57 and 15 ​min for FD and PR respectively.

Influência da temperatura de secagem de jambo vermelho (Syzygium malaccense) em camada de espuma

O cerrado brasileiro constitui um dos biomas mais ricos do mundo, com espécies frutíferas nativas e exóticas, no entanto pouco exploradas. Diante dessa diversidade, destaca-se o jambo vermelho, um fruto exótico com características sensoriais marcantes, porém altamente perecível, com vida de prateleira reduzida. A secagem em camada de espuma é uma técnica que auxilia na conservação dos frutos, originando um produto em pó com características desejáveis, como elevada porosidade e capacidade de reidratação. Nesse sentido, esse trabalho objetivou analisar a influência da temperatura de secagem, além de avaliar a cinética e modelagem matemática dos dados experimentais. Ainda, foram determinadas as propriedades físico-químicas da polpa de jambo in natura e pós o processo de secagem em camada de espuma. A secagem foi realizada em estufa de circulação de ar nas temperaturas de 50, 60, 70ºC, empregando uma concentração de 4,5% (m/m) de emulsificante. Os modelos matemáticos Lewis, Midilli e Kucuk e Page foram ajustados aos dados experimentais, sendo o melhor ajuste obtido utilizando os modelos de Midilli e Kucuk e Page. Os pós da fruta apresentaram pH ácido (em torno de 3,5), o teor de vitamina C diminuiu conforme o aumento da temperatura (108,16; 88,58 e 62,16 mg, para as temperaturas de 50, 60 e 70 ºC, respectivamente) e o teor de cinzas aumentou significativamente nas amostras secas em pó devido a adição de agentes espumantes.

Planting method, nitrogen fertilization and inoculation for diazotrophic bacteria for Cantaloupe melon plants

The objective of this study was to evaluate the effects on plant development, productivity and fruit quality from combinations of planting methods, nitrogen fertilizer applications and inoculation with Azospirillum brasilense in Cantaloupe melons cultivated in a protected environment. A randomized blocks design was adopted with a 2×2×2 factorial scheme with five replications. The treatments consisted of combinations of planting methods (pre-established seedlings or direct field sowing), inoculation with A. brasilense (with or without) and nitrogen fertilization (with and without). During the vegetative phase, the height, stem diameter, number and length of plant internodes and relative chlorophyll content were evaluated. Fifty-five days after planting, the leaf nitrogen content, leaf area and dry mass were measured. At harvest, the number of days between planting and harvesting was calculated, and the fresh weight, circumference, length, bark and pulp thickness and fruit productivity were evaluated. It was verified that A. brasilense did not affect any of the evaluated characteristics. On the other hand, direct field seed sowing decreased the production time and provided good plant development. However, the size and productivity of the fruits were higher when pre-established seedlings were used, with or without inoculation with A. brasilense, fertilized with nitrogen. It was concluded that the combinations of the different sowing methods, nitrogen fertilization and inoculation with A. brasilense affected the development and characteristics of the Cantaloupe melon plants and fruits.

Banana fruits with high content of resistant starch: Effect of genotypes and phosphorus fertilization

Banana fertilization practices aim to increase agricultural yield and the effects of these practices on fruit components have not been well explored. This study aimed to evaluate the effects of phosphate fertilizer levels on production parameters and accumulation of dry matter, phosphorus, starch and resistant starch in green fruits. Four banana genotypes were cultivated under the same cultural practices, with varying levels of phosphate fertilizers during three production cycles. Bunches were harvested and evaluated for total fruit mass, average finger mass and yield. Fresh green fruit pulps were analyzed for dry matter, phosphorus, starch and resistant starch content. The results showed that the effects of phosphate fertilizer were genotype dependent and that the increase of P2O5 rates applied in banana fertilization promoted an increase in fruit production with higher levels of phosphorus, starch and resistant starch.

Hydrogen production from coffee pulp by dark fermentation.

Coffee pulp (C.P.) is a waste of coffee production that needs to be controlled. Due to its high moisture and sugar content, a diagnostic study that characterizes the pulp was conducted and the potential for hydrogen production was evaluated. Subsequently, the kinetics of hydrogen production in a bioreactor were evaluated. A biodegradability index of 0.91 (DBO5/DQO) was calculated, initial pH of the sample was 4.16 ± 0.05, a concentration of total volatile solids (TVS) of 58.1 ± 0.94 [g/L], and total sugar of 19.6 ± 0.79 [g Dextrose/L]. The yield was at 49.2 [NmL H2/g DQOInitial], the hydrogen production per fresh coffee pulp kilogram was 4.18 [L H2/kg C.P.], the energy density was determined at 0.045 [MJ/kg C.P.]. Modified Gompertz parameters were 585 [NmL] for Hmax, 4.1 [NmL H2/g DQO-h] for Rmax and a lag phase (λ) of 92.70 [h]. Because the yield of hydrogen production of coffee pulp estimated was similar to complex substrates like tequila vinasses, and there was a DQO reduction of 13.58%, based on some substrate restrictions, dark fermentation could be a stage of pretreatment of wastewater with coffee pulp in a biogas process to produce two relevant economic and energy products (hydrogen and biogas).

Effect of some Technological Treatments on Physical Properties and Bioactive Components of Ripe Soft Persimmon Fruits

Fruits of persimmon are considered as one of the health promoting foods which has been established as one of the major fruits. Persimmon is one of the fruits processed mainly by drying. Persimmon (Diospyros kaki coststa.) fruit is rich in health promoting substances. It contains health promoting bioactive compounds like, ascorbic acid, total phenolic and carotenoids, which have antioxidant properties. The objective of this investigation was to evaluate the quality of blanched and dried peel and pulp of persimmon fruits. This quality was estimated by determining of physical properties, chemical composition, some bioactive components and antioxidant activity of peel and pulp. To achieve this aims persimmon fruits were sorted and graded then washed and blanched to inhibit the enzymes during drying. Physical properties, Chemical properties and bioactive component were determined to evaluate the effect of blanching on dried persimmon peel and pulp. The obtained results showed that the L*(brightness) of unblanched and blanched dried pulp were 59.17 and 61.55, respectively. The values of a* (redeness) and b* (yellowish) of unblanched dried pulp were 1.37 and 18.85, respectively. The blanched treatment increased a* and b* values of blanched dried pulp. Therefore, the blanched treatment had a positive effect on dried persimmon. Bulk density was increased by blanching from 0.52 to 0.59 g/100ml, water holding capacity(WHO) increased from 80.5 to 85.9 g/100ml, oil holding capacity increased from 90.6 to 96.5 g/100ml and emulsifying capacity increased from 25.18 to 35.01 by blanching dried pulp. In the same time the blanching of the dried persimmon slightly increased moisture, protein, lipid, ash, carbohydrate and fiber for both pulp and peel persimmon. The decreasing rate of ascorbic acid in unblanched dried pulp was higher than blanched dried pulp (ascorbic acid was 180.3 mg/100g decreased to 150.8 mg/100g in unblanched dried pulp where it was 200.2 mg /100g in fresh pulp). Blanching had increased total phenol, β carotene and in the same time antioxidant activity percentage were increased in blanched dried pulp (75% , while it was 70% in unblanched dried pulp). The same trend for bioactive component was obtain for dried peel in ascorbic acid, total phenol, β carotene and antioxidant activity.