Fruit Bars Research Articles

Effects of acid, alkaline and enzymatic extraction methods on functional, structural and antioxidant properties of dietary fiber fractions from quince (Cydonia oblonga Miller)

In this study, quince soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were obtained by acid extraction, enzyme extraction and alkaline extraction methods. The acid extracted DF displayed higher results compared to enzyme and alkaline extraction methods in terms of water holding capacity (15.97 g/g SDF), oil holding capacity (1.05 g/g SDF) and nitrite ion adsorption capacity (92.83 mg/g SDF). The antioxidant activity and phenolic content of acid extracted IDF were significantly higher than the other quince DFs. In addition, quince DFs exhibited in vitro hypoglycaemic activity, exhibiting high glucose adsorption capacity (237 mg/g) and α-amylase inhibition activity (82 %). Similarly, acid extracted SDF of quince showed in vitro hypolipidemic activity, with cholesterol adsorption capacity of 155 mg/g and lipase inhibition activity of 36 %. The structures and thermal properties of quince DFs were characterized by FT-IR and TGA. Quince DFs with high functional properties might be suitable agents for functional food formulations, such as meat products, low-calorie fruit bars, flour mixtures, etc.

Tenebrio molitor (Mealworm) protein as a sustainable dietary strategy to improve health span in D-galactose-induced aged mice

Aging is an irreversible and continuous biological process involving intricate and interconnected mechanisms. The present work is focused on unravelling the anti-aging mechanisms of mealworm protein and protein-enriched fruit bar and vegetable soup in D-galactose-induced aged mice. Mealworm protein and enriched products significantly enhanced body weight, organ indices, and gut health. Behavioral assessments reflected enhanced neuroprotective effects. Mealworm protein and its enriched products demonstrated protective effects through anti-inflammatory activity with the highest reduction of TNFα (17.1 %), IL-6 (55.5 %), and IL-1β (75.1 %) levels and upregulated the anti-inflammatory marker (IL-4). Gene expression studies confirmed the induction of anti-aging effects by promoting metabolism, reducing cellular senescence, and enhancing anti-oxidant enzyme activity. The treatments extended telomere lengths by 3–4 times, further affirming the potential anti-aging efficacy of mealworm protein and its enriched products. Mealworm protein demonstrated positive effects on weight gain, anti-inflammatory responses, and telomere length; while fruit and vegetable products enhanced antioxidant activity, and positively influenced gut health. Further, a synergistic effect was observed by combining them, which resulted in improved overall anti-aging effect. The present work provides valuable insights into the multifaceted anti-aging mechanisms associated with mealworm protein and enriched products, highlighting their potential as functional foods with significant health-promoting effects.

In Vivo Glycemic Response of Fruit-Based Mango (Mangifera indica) and Pineapple (Ananas comosus) Bars in In Vitro and In Silico Enzyme Inhibitory Effects Studies.

The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to demonstrate the beneficial effect of two fruit-based bars on glucose levels through in vitro, in vivo, and in silico assays. Mango (Mangifera indica L.) and pineapple (Ananas comosus L.) bars (MB and PB) were prepared, and chemical composition, postprandial glycemic response, glycemic index (GI), and glycemic load (GL) were evaluated. The inhibitory effect of fruit bar extracts on α-amylase and α-glucosidase activity and their respective molecular docking was assessed. MB and PB showed the lowest postprandial glycemic response vs. the control bar (p < 0.005), a lower GI (CB: 64.20, PB: 53.20, MB: 40.40), and a GL of 10.9 (CB), 7.9 (PB), and 6.1 (MB), (p < 0.05). MB and PB showed the highest inhibition % of α-amylase (61.44 and 59.37%, respectively) and α-glucosidase (64.97 and 64.57%). Naringenin (-1692.5985 and -2757.674 kcal/mol) and ferulic acid (-1692.8904 and -2760.3513 kcal/mol) exhibited more favorable interaction energies against α-amylase and α-glucosidase activity. The presence of polyphenols from the fruit influenced enzymatic inhibition. Likewise, the dietary fiber in the bars evaluated allowed us to observe a positive effect that favors glycemic control, making them a healthy alternative for snacking.

Analysis of fruit bars elaborated with flour from the residue of acerola processing

Analysis of fruit bars elaborated with flour from the residue of acerola processing

Development of Protein Enriched Functional Fruit Bar

Development of Protein Enriched Functional Fruit Bar

Development of Fruit Bar Using Composite Fruit Peel Powder

The main objective of the present investigation was to prepare the composite fruit peel powder using dragon fruit albedo powder and pineapple fruit peel powder and to prepare fruit bars using this composite fruit peel powder of different compositions. The recipe for fruit bar was formulated and studied by keeping all the other ingredients same (sugar syrup (40%), almonds (10%), cashew (10%), dried dates (6%), peanut butter (3.5%) and salt (0.5%) except the varying percentage of rice flakes (5% &amp; 20%) &amp; composite fruit peel powder (25% &amp; 10%). The fruit bars prepared with this composition were evaluated for sensory attributes and the nutritional analysis of most acceptable fruit bar was done. It was observed that the fruit bar sample having 7% dragon fruit albedo powder, 3% pineapple fruit peel powder &amp; 20% rice flakes was most accepted by panel. Nutritional analysis reported that there was significant increase in protein, fibre and ash content of developed fruit peel bar by 9.51%, 22.4% and 34.64% respectively. Keywords: Fruit bar, dragon fruit, pineapple fruit, peel powder, nutritional attributes.

Evaluation of improved functional characteristics of Lactobacillus enriched fruit bar prepared from stone fruits of Mid Himalayan belt

Probiotic enriched functional fruit bar was prepared by using stone fruits (i.e. apricot and plum) of Mid Himalayan belt. Purpose of this study is to determine the survival of potential probiotic isolates in fruit bar and to study physico-chemical and sensorial properties of the product along with nutritional profile as well as microbial safety. Probiotics bacteria Lactobacillus rhamnosus KC6 and Lactobacillus paraplantarum Sam 1 were used to prepare fruit bar. Probiotic fruit bar was prepared in seven sets and was evaluated for various physico-chemical, nutritional and functional properties during storage period. It was revealed in the study that probiotic fruit bar is nutritionally and functionally better than non-probiotic fruit bar. Probiotic encapsulated bacteria in co-culture combinations efficiently enhanced nutritional quality of fruit bar. Microbiological evaluation of the product revealed that the viability of encapsulated probiotic co-culture bacteria was significantly greater as compared to free cells in the probiotic fruit bar.

Value Addition of Fruits: An Effective Process to Combat Post-harvest Losses

Bruising, breaking, impact wounding, cutting, and other forms of injury are the common causes of deterioration and rotting losses of freshly harvested fruit crops due to poor harvesting, handling, storage, transportation, and marketing practices. For combating the huge losses, proper post-harvest management and value addition are considered an effective solution. Therefore, it is of utmost necessity to enlighten farm workers, producers, managers of trade, and exporters on the scope of losses being experienced and their financial drawbacks to improve the issue and enhance their income. This study aims to encompass different value-added food products like Ready to serve drinks, fruit bars, jam, jelly, marmalade, squash, pickles, candy, fruit powders, etc., that can be prepared easily from different fruits, especially the underutilized fruits when they are available in bulk during their harvesting season. This will reduce post-harvest losses and make them available for consumption in the off-season.

Development of Jelly, fruit bar and toffee from ber (Ziziphus mauritiana. L) fruits

Development of Jelly, fruit bar and toffee from ber (Ziziphus mauritiana. L) fruits

Natural cane sugar derivative‐based pumpkin bars: biofunctional, organoleptic quality and shelf life studies

SummaryJaggery, a natural unrefined sweetener rich in phytonutrients, could be used as a healthier substitute to develop functional foods. The present study intended to utilise liquid jaggery in place of refined sugars to develop a functional fruit snack bar. Five different formulations were prepared by varying levels (0%–100%) of liquid jaggery in conventional fruit bar containing pumpkin pulp as base material. The addition of jaggery significantly enhanced bioactive constituents and minerals, which were also confirmed by ICAP analysis. Based on sensory characteristics, pumpkin bars prepared by replacing sugar with 50% liquid jaggery were selected for shelf study evaluation. Bars were packed in laminated foil and butter paper and stored under room (25 ± 1 °C) and refrigerated (4 ± 1 °C) conditions. Irrespective of storage temperature and packaging materials, significant variation was noticed in moisture content and textural characteristics of stored fruit bars. Total and reducing sugars and titratable acidity increased while bioactive constituents and colour values remarkably decreased with progression of storage period. Except moisture, the rate of loss of quality attributes was rapid at room temperature. Stored jaggery‐based pumpkin bars packed in both packagings showed satisfactory microbial and organoleptic quality for 6 months.

Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar.

Mango purée is a byproduct of the current production processes (such as freeze-drying, dehydration) after the product shaping stage or grades II and III mangoes. Currently, fruit bar is a convenient and highly nutritious snack made from fruit. The objective of this study is to utilize mango byproduct in order to develop a fruit bar processing technology, which is based on evaluating the quality (color, break force, vitamin C content, and sensory) when varying the pH of mango purée and the concentration of added pectin. Additionally, total soluble solids (TSS) after blending at 80°C were also investigated. The increase in pH, pectin concentration of mango purée, and TSS after blending showed that vitamin C content in fruit bars tended to decrease. TSS results revealed that at TSS = 63°Bx, pH 3.3, and a pectin concentration of 1.3%, the product received a high rating of 6.3. Additionally, the vitamin C content of the product reached 7.82 mg/100 gDW. The results of this study are expected on the diversification of products from mango. Solving the situation that grades II and III mangoes are difficult to be commercialized and making the most of the byproduct mango flesh after certain production processes.

Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars.

The article investigates the process of pectin extraction using ultrasonic and microwave techniques from apple pomace generated during juice production in the context of circular bioeconomy. The extraction yield, equivalent mass, content of methoxyl groups, content of anhydrogalacturonic acid, and degree of esterification of pectin were investigated. These indicators varied depending on the parameters and extraction method. The resulting pectin displayed a co-extracted total polyphenol content (TPC) ranging from 2.16 to 13.05 mg GAE/g DW and a DPPH radical inhibition capacity of 4.32-18.86 μmol TE/g. It was found that the antioxidant activity of raw pectin is correlated with TPC and with the content of terminal groups released during the polysaccharide degradation process. The extracted pectin was used as a binding and coating agent for dried fruit bars. Evaluation of water activity (aw), TPC and total flavonoid content (TFC), together with sensory and microbiological analyses of the fruit bars over a period of 360 days, revealed a protective effect of pectin: reducing moisture loss, minimizing the degradation of bioactive compounds during storage, and maintaining the potential antioxidant activity of the product.

Evaluation of Antibacterial Activity of Pineapple Fruit Bar Extract, treated with Sugar and Jaggery

The infections/diseases are caused by many antibiotic-resistant bacteria, virus, fungi and protozoan parasites. The discovery of the plant origin of antibiotic drugs has inevitably fostered the development of resistance in microorganisms. The variety of natural candidates of plant origin, many leaves and fruits have potent antibacterial activity. This study is aimed at determining the antibacterial activity of pineapple (Ananas comosus) fruit bar extracts used for the antibacterial activity was carried out by agar well-diffusion technique and the activity was measured by the zone of inhibition in diameter. The results of the study revealed that the various extracts of pineapple (P1, PS2 and PJ3) have potential activity against both gram-positive bacteria (Staphylococcus aureus) and gram-negative bacteria (Escherichia coli).

Physicochemical characteristics, antioxidant potential, and shelf stability of developed roselle-fig fruit bar.

Fruit bars are prepared by combining different ingredients which are wholesome and nutrient rich. The current study was designed to develop roselle-fig (different proportions) fruit bars and further investigate their physicochemical characteristics and antioxidant potential. Moreover, the prepared fruit bars were scrutinized for microbial and sensory characteristics to assess the appropriateness of ingredients during storage (up to 90 days). It was observed that there was gradual increase in moisture content with the passage of time, while ash, fat, fiber, and protein contents did not change significantly during storage. The pH and total soluble solid contents of these fruit bars during storage were 3.54-4.07 and 1.71-1.86 Brix, respectively. According to the mean values for sensory evaluation, T 2 was preferred over other treatments. The bars received an acceptable sensory evaluation, demonstrating that they were suitable for 90 days of storage. Phytochemical quantities significantly increased in subsequent treatments, but decreased during storage in all the treatments. Similar trend was observed regarding total antioxidant and DPPH radical scavenging activities. The mineral contents increased significantly among the treatments. The microbial analysis of fruit bars exposed that the fruit were microbiologically safe. Hence, on the basis of the results obtained in this study, it may be concluded that the developed roselle-fig fruit bar would be acceptable and nutritious regarding physicochemical characteristics, microbiological quality, and antioxidant potential.

Development of high fibre and antioxidant-rich fruit bars from black carrot pomace

Development of high fibre and antioxidant-rich fruit bars from black carrot pomace

Nutritional enhancement of fruit bars with omega rich food source fortification

AbstractConsumer awareness of the health benefits of omega‐3 fatty acids is driving the increasing consumption of food fortified with essential fatty acids. Food fortification has been identified as the workable strategy by the WHO and FAO to decrease the incidence of nutrient deficiencies at the global level and fruit/s cereal‐based bars are one of the most economical and convenient functional foods which substitute for fresh fruits and vegetables as a source of various nutritional elements. Flaxseed (Linum usitatissimum) has gained importance due to its unique nutrient profile, particularly omega‐3 and omega‐6 fatty acids, lignans, and fiber. Due to its high omega fatty acid content, the present study was proposed to develop and evaluate apple cv. Golden Delicious and apricot cv. New Castle based functional fruit bars fortified with linseed for the benefit of general masses. Linseed fortified fruit leather was prepared by blending individual fruit pulp (apple and apricot) with two different forms of linseed namely, whole and coarsely ground in varying concentration of 5, 10, 15, and 20% where the Total soluble solids (TSS) of fruit pulp was raised to 25°B by adding cane sugar powder and the mixture was well homogenized followed by addition of linseed in varying concentration. Thereafter, the mixture was dried in mechanical dehydrator at 55 ± 2°C to a moisture content of 16–20%. Our investigation on omega fatty acid rich fruit bars concluded that blending of 10.00% unroasted whole linseed and 15.00% coarsely ground linseed was highly acceptable with respect to nutritional and sensory characteristics for the development of functional fruit bars rich in omega fatty acids.Novelty impact statement Health benefits of omega‐3‐fatty acids. Fortification of Golden Delicious and apricot cv. New Castle based functional fruit bars fortified with linseed for the benefit of general masses. The results shows that blending of 10.00% unroasted whole linseed and 15.00% coarsely ground linseed was highly acceptable with respect to nutritional and sensory characteristics for the development of functional fruit bars rich in omega fatty acids.

Preparation of Fruit Leather by Blending Guava and Papaya

The present experiment entitled “Preparation of Fruit Leather by Blending Guava and Papaya” was carried out in post-harvest lab, Department of Horticulture, Sam Higginbottom university of Agriculture Technology and sciences, during the winter season 2021-2022.The experiment was laid out in CRD (Completely Randomized Design) with 7 treatments and 3 replications. Physico - chemical and sensory parameters were observed. the evaluation for other parameters like moisture content, acidity, TSS, ascorbic acid, total sugar, pH as well as organoleptic attribute colour, flavour, taste and overall acceptability of guava and papaya leather were evaluated 0 days to 90 days of storage. The highest moisture content (16.82%) in fruit bar at 0 days of storage was recorded in T1 with (100%) guava pulp. The highest titrable acidity (1.15%) was recorded in fruit bar with 100 percent guava pulp T1 and (0.75%) in 60 percent guava pulp + 40 percent papaya pulp T3 at 90 days of storage. The highest total soluble solids 76.55°Brix was recorded in fruit bar with 60 percent guava pulp + 40 percent papaya pulp T3 and low in 71.66°Brix in 100 percent guava pulp T1 at 0 day of storage. In contrast, the lowest ascorbic acid content 109.56mg/100g was recorded in fruit bar with 100 percent guava pulp T1 at 0days of storage. The highest total sugars of (58.37) percent was recorded in fruit bar made by 60 percent guava pulp + 40 percent papaya pulp T3. The highest pH of 4.68 was recorded in fruit bar with 60 percent guava pulp + 40 percent papaya pulp T3. Overall acceptability score had decreased with the advancement of storage period. Hence, the above parameters were taken for shelf life and better quality. An overall result of guava and papaya leather was found best in the treatment T3 (Guava 60% + papaya 40%) proved to be best in terms of all aspects.

Studies on Preparation and Value Addition on Guava Fruit Bar

The experiment was conducted at the Post Harvest Technology Lab, Department of Horticulture, SHUATS, Prayagraj (U.P) during the year 2021 - 2022. The experiment comprised of 10 different treatments including control and to produce new value addition in guava fruit bar, beetroot puree and other dry fruit powders, such as cashew, almond, and pistachio, are added to the bar. Different blends of guava pulp and beetroot puree as well as various dry fruit powders used in the treatment were assessed for their Physico-chemical and sensory properties as well as their shelf life under ambient settings and storage. The evaluation for other parameters, like moisture content, titratable acidity, ascorbic acid and pH measurements were taken every month for up to 90 days. The parameters like pH, ascorbic acid, and reducing sugar slightly decreased from 60 days to 90 days of storage, however the moisture content, titratable acidity, and TSS increased. The physical and chemical changes that occurred following the preparation of the guava fruit bar were studied, and a panel of five experts using the 9-point hedonic scale to assess the sensory evaluation of the product. This fruit bar was kept at room temperature for almost 90 days. According to storage studies, T4 (84% guava pulp, 15% beetroot puree, and 1% cashew powder) is the most suited formulation for fruit bars in terms of its physicochemical properties and organoleptic test. Also, the effect of storage on Physico-chemical and organoleptic properties was observed.

Development of antioxidative red dragon fruit bar by using response surface methodology for formulation optimization

Optimization of ingredient levels in red dragon fruit bar was conducted using response surface methodology (RSM). The central composite design (CCD) was used to establish the formula based on two independent variables, including levels of passion fruit and pectin. Total titratable acidity (TTA), ascorbic acid (AA), betacyanin (BA), total phenolic content (TPC), flavonoid content (FC), antioxidant activity (DPPH radical scavenging activity), color (L*-, a*-, and b*- values), and sensory evaluation (overall likeness score) were monitored. It was found that second-order regression models fitted for all responses where the optimum levels of passion fruit and pectin for mixed red dragon-passion fruit bar with desirable characteristics were 29.63% and 1.35%, respectively, based on desirable characteristics. The corresponding optimum values of TTA, AA, BA, TPC, FC, and DPPH radical scavenging activity were 2.30%, 0.0189%, 49.34 mg/100 g, 0.33 mg GAE/g, 75.29 mg QE/g, 11.46%, respectively. L*-, a*-, and b*- values were 13.10, 21.39, and 13.83, respectively. An overall likeness score of the fruit bar with high acceptability was 7.67. The experimental values were highly fitted with the predicted values.

Consumer Motives for Choosing Fruit and Cereal Bars-Differences Due to Consumer Lifestyles, Attitudes toward the Product, and Expectations.

Fruit and cereal bars are the response to the changing needs of consumers seeking health-promoting and convenient products. A cross-sectional study was conducted using the CAWI (Computer-Assisted Web Interview) method, with 1034 respondents consuming products of this kind. The aims of the study were (1) to identify consumer segments based on the importance they attached to the selected attributes of fruit and cereal bars and (2) to characterize the identified segments in terms of frequency and reasons for the consumption of fruit and cereal bars, views on their impact on health, and consumer behavior related to the selected lifestyle elements. Five distinct consumer clusters were identified. Involved and Health-oriented were more likely to consume bars, perceiving them as nutritious products, with a positive impact on health. Frugal and Visual consumed fruit and cereal bars the least frequently. They paid little attention to choosing healthier products in daily diet and physical activity. The Information seekers consumed bars to reduce stress and to improve their mood.