Fruit-based Products Research Articles

Survival Analysis to Predict How Color Influences the Shelf Life of Strawberry Leather.

Color change of fruit-based products during storage is an important quality parameter to determine their shelf life. In this study, a combination of relative humidity (RH) and illumination was evaluated on the stability of strawberry leathers. Samples were conditioned at 25 °C, in chambers with RH of 22.5% and 52.3% and under two levels of illumination (no illumination and with a light-emitting diode (LED) illumination at 1010 lx). Samples were analyzed during storage by instrumental color measurements, total anthocyanin content, and consumers’ acceptance/rejection of the product color. Current-status survival analysis was performed to estimate the sensory-based shelf-life of the strawberry leather. The chromatic parameters (a* and ΔE* values) and anthocyanin content changed with increasing storage time and RH, fitting a first-order fractional conversion model. Samples conditioned at the higher RH showed a higher reduction of a* values and anthocyanins losses when stored under LED illumination than those without illumination. The increase of RH resulted in a faster increase of the consumer rejection probability and a shorter shelf life of the strawberry leather. For 50% of consumers’ rejection, the sensory shelf life of the strawberry leather equilibrated at 22.5% RH was estimated as at least 54 days, while it was reduced to approximately 2 days at 52.3% RH. The red chromatic parameter (a* value) strongly correlated to the percentage of consumer rejection in all storage conditions, suggesting that this analytical parameter can be useful as a predictor of strawberry leather’s shelf life. Therefore, the results of this study show the applicability of an approach that integrates instrumental and sensory data to acquire faster information on color changes during the storage of strawberry leather and product shelf-life prediction.

Development and validation of a label-free colorimetric aptasensor based on the HCR and hemin/G-quadruplex DNAzyme for the determination of patulin in fruits and fruit-based products from Xinjiang (China).

In this study, a simple, novel and practical label-free colorimetric aptasensor was successfully prepared for the ultrasensitive detection of patulin, based on the hybridization chain reaction (HCR) and hemin/G-quadruplex DNAzyme-signal amplification strategy. In this aptasensor, a detection probe was designed consisting of the aptamer sequence for the patulin and an initiator sequence to trigger the HCR. Two hairpin structures (H1 and H2) that included the G-quadruplex sequences in inactive configuration were used as functional elements. The presence of patulin triggered the opening of the hairpin structure and the beginning of the HCR. After the addition of hemin, G-rich DNA self-assembled into the peroxidase-mimicking hemin/G-quadruplex DNAzymes, which catalyzed a colorimetric reaction. Under optimized conditions, patulin was measured within a linear range of 0.1-200 ng mL-1, and the detection limit was 0.060 ng mL-1. The recovery rates ranged from 91.4 to 105% for fruits and fruit-based products. Subsequently, a total of 311 samples comprising fruits, fruit-based products and dried fruits were collected from supermarkets, production bases and farmers' markets in Xinjiang, and analyzed for patulin using the proposed aptasensor. Patulin was detected in 16 samples (5.14%) at concentrations ranging from 1.23 to 16.4 μg kg-1. None of the samples exceeded the maximal level set by the EU commission (50 μg kg-1). The positivity in fresh fruits (7.69%) was significantly higher than that of fruit-based products (4.00%) and dried fruits (1.25%). In summary, the proposed aptasensor can quickly detect patulin in food samples, thus providing a warning for mycotoxin contamination.

Euterpe edulis pulp products and your effect on liver and kidney of in vivo model of colorectal cancer: Histopathological analysis / Produtos da polpa de Euterpe edulis e seus efeitos no fígado e nos rins em modelo in vivo de câncer colorretal: Análise histopatológica

The objective was to report the injuries on liver and kidney promoted by experimental colorectal carcinogenesis induction in rats and evaluate the effect of supplementation with Euterpe edulis M. pulp products on resolution of this injuries. Colorectal carcinogenesis with 1,2-dimethylhydrazine was induced in young male rats, allocated into: C - induced to carcinogenesis; CJ - induced to carcinogenesis and supplemented with juçara fruit pulp; and CE - induced to carcinogenesis and supplemented with juçara fruit lyophilized extract. Nine animals were a negative control. Supplementation occurred three times a week, totaling 54 days of administration with 1 mg of cyanidin-3-glycoside per kilogram live weight. The hepatic and renal histopathological injuries were assessed at 10 and 23 weeks. In liver, at 10-week biliary hyperplasia was more evident in colorectal cancer induced groups compared to N group (p = 0.0230), as well as megalocytosis (p = 0.0269), and juçara fruit-based product do not promote cytoprotection. At 23-week biliary hyperplasia continued present, and liver necrosis was evident in C group and CJ group. Hepatic degeneration was greater in C group, and megalocytosis was evident in the cancer-induced groups, without cytoprotection by juçara fruit-based product. In kidney, at 23-week, renal congestion was more evident in CJ group, and tubular degeneration in C and CE groups. Important hepatic and renal injuries were observed in rats induced to colorectal cancer and the supplementation with juçara fruit-based product, in the dose used, did not interfere in the prevention and resolution of these injuries, mainly with the chronic use.

Improvement of recipe of pastille confectionery with the use of chicory and jerusalem artichoke

It is proposed to strengthen the position of pastille products in the domestic market by expanding the range and increasing the production of dietary and diabetic products. The range of dietary and diabetic confectionery sweets on the Ukrainian market has been studied. The data of the research on violations of dietary norms among the population and the consequences of these violations are analyzed. The functional-technological potential of sugar substitution for inulin-containing raw materials to pastille masses in order to create a functional product has been revealed. A comparative characterization of the chemical composition of chicory and Jerusalem artichoke powders is carried out. The choice of Jerusalem artichoke powder due to the content of slowly digestible carbohydrates that do not cause hyperglycemia in patients with type 2 diabetes is justified. The recipe for the preparation of fruit-based pastille confectionery with the use of chicory and Jerusalem artichoke powders has been improved in order to obtain dietary and diabetic products with increased nutritional and biological value. Rational ratios of prescription ingredients for creating pastille fruit-based confectionery products with satisfactory, organoleptic quality indicators have been established. The recipe uses prescription ingredients: banana, apple, pear and Jerusalem artichoke powder. Organoleptic indicators of the quality of a new product, namely odor, taste, color, shape, surface, were determined by the method of scoring. The optimal prescription ratios of the system (prescription ingredients) "apple - banana - Jerusalem artichoke powder" 23: 73: 4 were experimentally established. A study of the effect of improved pastry powder pastille confectionery on blood sugar in patients with type 2 diabetes is made. There was a decrease in blood sugar in patients with type 2 diabetes. A new fruit-based food product with Jerusalem artichoke powder was obtained with the following advantages - providing diabetics with a safe product that does not raise blood sugar levels in the short term and lowers it in the long term.

Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review.

Fruits and fruit products are an essential part of the human diet. Their health benefits are directly related to their content of valuable bioactive compounds, such as polyphenols, anthocyanins, or vitamins. Heat treatments allow the production of stable and safe products; however, their sensory quality and chemical composition are subject to significant negative changes. The use of emerging non-thermal technologies, such as HPP (High Pressure Processing), has the potential to inactivate the microbial load while exerting minimal effects on the nutritional and organoleptic properties of food products. HPP is an adequate alternative to heat treatments and simultaneously achieves the purposes of preservation and maintenance of freshness characteristics and health benefits of the final products. However, compounds responsible for antioxidant activity can be significantly affected during treatment and storage of HPP-processed products. Therefore, this article reviews the effect of HPP treatment and subsequent storage on the antioxidant activity (oxygen radical absorbance capacity (ORAC) assay), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay, ferric reducing antioxidant power (FRAP) assay, 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay or Trolox equivalent antioxidant capacity (TEAC) assay), and on the total phenolic, flavonoid, carotenoid, anthocyanin and vitamin contents of fruits and different processed fruit-based products.

Potential Functional Snacks: Date Fruit Bars Supplemented by Different Species of Lactobacillus spp.

The influence of the addition of four different potential probiotic strains, Lactiplantibacillus plantarum subsp. plantarum (L. plantarum), Lactobacillus delbruekii subsp. bulgaricus (L. bulgaricus), Lactobacillus acidophilus (L. acidophilus) and Lactinocaseibacillus rhamnosus (L. rhamnosus), in date fruit-based products was investigated in order to evaluate the possibility of producing a functional snack. All bacterial strains tested were able to grow in date fruit palp, reaching probiotic concentrations ranging from 3.1 × 109 to 4.9 × 109 colony-forming units after 48 h of fermentation, and the pH was reduced to 3.5–3.7 or below. The viability of inoculated probiotic bacteria after 4 weeks of storage at 4 °C was slightly reduced. Some biochemical features of the fermented snacks, such as the total phenolic content (TPC), antioxidant activity and detailed polyphenolic profile, were also evaluated. After fermentation, changes in the polyphenol profile in terms of increased free phenolic compounds and related activity were observed. These results may be attributed to the enzymatic activity of Lactobacillus spp. in catalyzing both the release of bioactive components from the food matrix and the remodeling of polyphenolic composition in favor of more bioaccessible molecules. These positive effects were more evident when the snack were fermented with L. rhamnosus. Our results suggest the use of lactic acid fermentation as an approach to enhance the nutritional value of functional foods, resulting in the enhancement of their health-promoting potential.

Isolation, purification, and characterization of pectin methylesterase inhibitor and polygalacturonase inhibitor protein from Indian lemon (Citrus limon L.)

Proteins acting as powerful inhibitors of plant pectin methylesterase and polygalacturonase were isolated from whole lemon fruits (Citrus limon L.). Pectin methylesterase inhibitor (PMEI) and polygalacturonase inhibitor protein (PGIP) were purified using DEAE Sepharose column, resulting in fold purity of 89.13 and 81.16 and having a molecular mass of 35 and 38 kDa, respectively as estimated using SDS-PAGE and MALDI-TOF mass spectroscopy. The optimum pH of purified PMEI and PGIP was pH 6 and pH 4.5 while the inhibitors showed good stability in the pH range of 5–8 and 3.5 to 5.5, respectively. Both the inhibitors from C. limon demonstrated an optimum temperature of 55 °C. Thermal inactivation data suggested that purified PGIP was more heat stable than PMEI. The inhibition kinetics of PMEI and PGIP towards C. limon PME and C. limon PG was of a non-competitive type. Both PMEI and PGIP obeyed first-order inactivation kinetics. The PMEI and PGIP exhibited different extent of inhibition towards PME and PG from other fruit sources analyzed in this study. As these inhibitors inhibit PME and PG from other plant sources they can be used in fruit-based products to control undesirable endogenous enzyme activities as an alternative to thermal processing.

DEVELOPMENT AND STANDARDIZATION OF TECHNOLOGY FOR PREPARATION AND STORAGE OF VALUE-ADDED PRODUCTS FROM KENDU (DIOSPYROS MELANOXYLON ROXB.) FRUIT

Kendu is a highly nutritious seasonal fruit widely grown in India. It is a rich source of antioxidants, β-carotene, and phenols. Due to the lack of national recognition, this fruit remains underutilized. A significant portion of the fruit is lost due to its short shelf life and lack of processing technology. In the present work, the development and standardization of technology for various value-added products from kendu were explored to avoid spoilage and wastage of the fruit. Products like kendu nectar, jam, powder, and bar were developed, and the process was developed and optimized for extended shelf life. Chemical preservatives such as sodium benzoate (356.01 ppm) and potassium-meta bisulfate (602.81 ppm) were optimized for pulp preservation. Maximum consumer acceptability and microbial stability of the value-added products were obtained till 90 days of storage when stored at 4±2° C. Effect of microbial, sensorial, and physicochemical properties of products were also investigated for each of their storage conditions. A significant (p< 0.05) decrease in the total phenolic content was observed for all the products during the storage period. The results obtained from consumer acceptability and microbial load revealed that all products remained acceptable for consumption till the end of the storage period. Therefore, kendu fruit can be converted to value-added products during the available season to improve the variety of fruit-based products on the market shelf. This value-addition improves the commercial cultivation of the fruit, nutritional requirements of the people and enhances the livelihood of the locals in terms of economic sustainability.

Motivation And Perception To Support Purchasing Decisions In “Cafe & Resto Benteng Buah Naga”, Banyuwangi, East Java, Indonesia

“Café & Resto Benteng Buah Naga” (“Dragon Fruit Fortress Café & Resto”) presents an innovation based on dragon fruit products, then the initial perception will determine consumer's motivation to visit the place. The research purposed to determine the consumer’s characteristics and to state the influence of motivation and perception on purchasing decisions. The research was conducted at “Café & Resto Benteng Buah Naga” in Banyuwangi Regency, East Java Province. The sampling method was accidental sampling with 100 respondents. The data analysis used was path analysis. The results show that the majority of respondents were women (68%) with the status as a student who has an income maximum IDR 1,000,000. The motivation variable partially affects the purchase decision, as it obtains a sig value of 0.036 which means < 0.05. Variable perception obtains a sig value of 0.000 which means < 0.05, partially significant effect also on the purchase decision. It could be concluded that the consumer’s motivation and perception influence purchasing decisions at “Café & Resto Benteng Buah Naga”. The advice given is that “Café & Resto Benteng Buah Naga” continues to develop more dragon fruit-based product variants and become their special menu at the restaurant.

Isolation and characterization of a Pseudomonas poae JSU-Y1 with patulin degradation ability and biocontrol potential against Penicillium expansum

Patulin, one of the most common mycotoxins produced primarily by the Penicillium, Aspergillus and Byssochlamys species, is often associated with fruits and fruit-based products. Biodegradation by microbes is an effective method to remove or detoxify mycotoxins. In this study, a bacterial strain with patulin degradation capability was selectively isolated using oxindole, an analogue to patulin, as the sole carbon source, and identified as Pseudomonas poae JSU-Y1 by phylogenetic analysis on the basis of 16S rRNA sequence. This isolated bacterium could inhibit the growth of Penicillium expansum both on plate medium and apple fruit with inhibition ratio of 30.3% and 44.9%, respectively. Up to 87.7% of the initial patulin (2.5 μg/mL) was removed after incubation with Pseudomonas poae JSU-Y1 in liquid medium at 30 °C for 72 h. When challenged with apple juice, 79% of patulin could be degraded by this isolated strain. Additionally, ascladiol was tentatively identified as the patulin degradation intermediate by LC-MS analysis. Taken together, the experiment results indicated that the isolated Pseudomonas poae JSU-Y1 would be a promising bacterial resource to control patulin contamination and toxigenic fungal growth in agricultural products.

Chemical evidence for the persistence of wine production and trade in Early Medieval Islamic Sicily

Although wine was unquestionably one of the most important commodities traded in the Mediterranean during the Roman Empire, less is known about wine commerce after its fall and whether the trade continued in regions under Islamic control. To investigate, here we undertook systematic analysis of grapevine products in archaeological ceramics, encompassing the chemical analysis of 109 transport amphorae from the fifth to the eleventh centuries, as well as numerous control samples. By quantifying tartaric acid in relation to malic acid, we were able to distinguish grapevines from other fruit-based products with a high degree of confidence. Using these quantitative criteria, we show beyond doubt that wine continued to be traded through Sicily during the Islamic period. Wine was supplied locally within Sicily but also exported from Palermo to ports under Christian control. Such direct evidence supports the notion that Sicilian merchants continued to capitalize on profitable Mediterranean trade networks during the Islamic period, including the trade in products prohibited by the Islamic hadiths, and that the relationship between wine and the rise of Islam was far from straightforward.

Insights into the highly efficient detoxification of the biotoxin patulin in water by discharge plasma oxidation

Patulin is a neurotoxic secondary metabolite and is widely present in fruit-based products and even in drinking water. The low-temperature discharge plasma approach was developed to detoxify patulin in water. Patulin decomposition and mineralization efficiencies reached 93% and 74% at an applied voltage of 16 kV in a 30 min treatment period, respectively. 1O2, OH, O2−, and hydrated electrons generated in the discharge plasma process contributed to patulin decomposition. The lactone and hemiacetal groups that are responsible for the toxicity of patulin were significantly destroyed by discharge plasma oxidation, and some ring-opening intermediates, such as ethers, organic acids, and alcohols, were generated. Patulin decomposition pathways in this low-temperature discharge plasma process were then proposed. Model prediction indicated that acute oral toxicity in rats and developmental toxicity decreased after discharge plasma treatment, which was verified by actual cytotoxicity tests using yeast cells and HepG2 human hepatocellular carcinoma cells.

Optimization of Spray Drying Conditions for Developing Nondairy Based Probiotic Sohiong Fruit Powder

ABSTRACT The interest in nondairy-based probiotic foods has significantly increased due to lactose intolerance, casein allergy, and associated cholesterol risks. Fruit-based products could be an excellent alternative option. In the present work, Sohiong (Prunus nepalensis) juice has been used for the development of a possible probiotic product. Sohiong juice was enzymatically extracted and fermented with probiotic Lactobacillus plantarum subsp. plantarum. The fermented juice was then spray dried to make a probiotic powder. The spray-drying process conditions including maltodextrin concentration (12–25% w/w), inlet temperature (120–140°C), and inlet feed rate (120–240 ml/h) were optimized using response surface methodology. The responses evaluated were drying yield, moisture content, encapsulation efficiency, and color difference. The results showed that the optimum conditions for the production of Sohiong juice powder with acceptable quality were 120°C inlet temperature, 12% w/w maltodextrin concentration, and 201 ml/h feed rate. A powder yield of 57.68% at a moisture content of 3.95% could be achieved with an encapsulation efficiency of 85.75%. The viable probiotic cell count in the Sohiong powder was more than the recommended value of 6.0 log CFU/g up to 36 days when stored at ambient condition and up to 104 days under refrigerated condition suggesting the feasibility of developing spray-dried nondairy probiotic powder from Sohiong juice.

Glass transition and sorption properties of Köftür: a dehydrated fruit-based product

This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be 24.5 °C ± 0.30. Sorption isotherms were determined at 5, 15 and 25 °C using nine different salt solutions. The data were then applied to 11 different sorption equations, among which Iglesias-Chirife and Peleg equations revealed the best fitting, and experimental data indicated that the sorption isotherms of köftür exhibits Type-III characteristics.

In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars

Pineapple (Ananas comosus) is a widely consumed tropical fruit. UV-C irradiation reduces the microbial load of fruits and contributes to the increase their content of phenolic compounds (PCs). Snack-bars were prepared batch using UV-C irradiated pineapple slices (irradiated pineapple bar, IPB) or with non-irradiated pineapple slices (non-irradiated pineapple bar, NIPB). Both snacks-bar samples were submitted to simulated gastrointestinal digestion and in vitro colonic fermentation, to evaluate the in vitro bioaccesiblility of PCs present in these fruit-based products. The bioaccesibility of PCs in both samples at the end of the digestion process was 45%. PCs in the intestinal phase increased about 52.7% (NIPB) and 62.8% (IPB) compared to the gastric phase, a change that indicates how many of the PCs cross the intestinal barrier. Twenty-six different compounds, including flavonoids, hydroxycinnamic and phenolic acids were identified in the digested samples. The non-digestible fraction submitted to colonic fermentation, was rich in flavonoids, mostly gallocatechin. This compound was degraded and biotransformed by the gut microbiota producing different compounds, including 3-hydroxybenzoic and 4-hydroxyphenylacetic acids. The study of the bioconversion of PCs present in different food matrices stress the relevance of the metabolites produced during the colonic fermentation.

Transcriptomic and Proteomic Analysis Reveals Mechanisms of Patulin-Induced Cell Toxicity in Human Embryonic Kidney Cells.

Patulin (PAT) is a natural mycotoxin that commonly contaminates fruits and fruit-based products. Previous work indicated that PAT-induced apoptosis in which reactive oxygen species (ROS) are involved in human embryonic kidney (HEK293) cells. To uncover novel aspects of the possible mechanism of PAT nephrotoxicity, the transcriptome and proteome profiles were investigated using the digital gene expression (DGE) and isobaric tags for relative and absolute quantitation (iTRAQ) proteomic approaches. A total of 127 genes and 85 proteins were found to express differentially in response to 5 μM PAT for 10 h in HEK293 cells. The most dramatic changes of expression were noticed with genes or proteins related to apoptosis, oxidative phosphorylation ribosome and cell cycle. Especially, the activation of caspase 3, UQCR11, active transport form and endocytosis appeared to be crucial in PAT kidney cytotoxicity. PAT also seemed to be associated with cancer and neuropathic disease as pathways associated with carcinogenesis, Alzheimer’s disease and Parkinson’s disease were induced. Overall, this study served to uncover overall insights associated with signaling pathway that modulated the PAT toxicity mechanism.

Biologically Active Compounds in Selected Organic and Conventionally Produced Dried Fruits.

A growing demand for organic foods is driven by consumers′ perception that they are more nutritious. However, while there is a number of scientific studies showing some superior qualities of organically grown fruit and vegetables, including, i.e., higher content of phenolics, some vitamins and antioxidant activity, scientific research looking into the quality of processed organic products is very limited. At the same time the consumption of processed, convenient foods, with a long shelf-life, is rapidly increasing all over the world. Among the processed fruit-based products, dried fruits are recognized by consumers as one of the best snacks, highly nutritious and containing a large amount of fibre. In the presented experiment, four types of organic and conventionally produced dried fruits were examined: Apricots, apple rings, cranberries, and prunes. The concentrations of polyphenols (in all products) and carotenoids (in apricots) were measured using high performance liquid chromatography (HPLC). The study confirms that dry fruits can be undoubtedly considered as a rich source of polyphenols, however, a large variation in the concentrations of these compounds among different brands of products was also pointed: 219.03 ± 3.90–296.96 ± 2.86 mg 100 g−1 in dried apricots, 95.24 ± 15.12–627.71 ± 48.64 mg 100 g−1 in dried apple rings, 14.64 ± 0.43–203.09 ± 7.96 mg 100 g−1 in dried cranberries, and 134.65 ± 12.27–422.44 ± 9.00 mg 100 g−1 in prunes. Carotenoids concentrations in dried apricots ranged from 2.72 ± 0.31 to 17.49 ± 0.17 µg g−1. Among the tested dried fruits, only in the case of apricots organic products were characterized by the higher contents of phenolics and carotenoids compared to the conventional brands. In the case of other products there was either no consistent significant production system effect, or the concentrations of the analyzed phenolic compounds were higher in conventional products.

Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods.

Patulin (PAT) is a mycotoxin that can contaminate many foods and especially fruits and fruit-based products. Therefore, accurate and effective testing is necessary to enable producers to comply with regulations and promote food safety. Traditional approaches involving the use of chemical compounds or physical treatments in food have provided practical methods that have been used to date. However, growing concerns about environmental and health problems associated with these approaches call for new alternatives. In contrast, recent advances in biotechnology have revolutionized the understanding of living organisms and brought more effective biological tools. This review, therefore, focuses on the study of biotechnology approaches for the detection, control, and mitigation of PAT in food. Future aspects of biotechnology development to overcome the food safety problem posed by PAT were also examined. We find that biotechnology advances offer novel, more effective, and environmental friendly approaches for the control and elimination of PAT in food compared to traditional methods. Biosensors represent the future of PAT detection and use biological tools such as aptamer, enzyme, and antibody. PAT prevention strategies include microbial biocontrol, the use of antifungal biomolecules, and the use of microorganisms in combination with antifungal molecules. PAT detoxification aims at the breakdown and removal of PAT in food by using enzymes, microorganisms, and various adsorbent biopolymers. Finally, biotechnology advances will be dependent on the understanding of fundamental biology of living organisms regarding PAT synthesis and resistance mechanisms.

P3 Community Opportunity in New Jersey: The Role of Food Choice, Farm Viability, and Local Economy in a Sustainable Food Future

<h3>Background</h3> Healthy food access can improve urban community health outcomes, and requires farm viability for sustained fruit and vegetable production. A nutritious food future depends upon regional food and agricultural systems to meet community needs, but seasonality limits affordable healthy options, especially in urban areas. <h3>Objective</h3> To identify, pilot, and evaluate business models for not-for-profit organizations to transform fresh produce into value-added products (VAP), partnering with local farmers and community markets toward economic, health, and social benefits for multiple stakeholders. <h3>Study Design, Setting, Participants</h3> The mixed-methods approach included urban community focus groups (n = 4), a farmer focus group (n = 1), farmer survey (n = 42), and farmer interviews (n = 6) to inform VAP and business model development. Sensory evaluations with community members (n = 50) determined VAP taste and labeling preferences. <h3>Measurable Outcome/Analysis</h3> Qualitative analysis included coding focus group and interview transcripts to determine VAP preferred by consumers, and business models preferred by farmers. Descriptive statistics evaluated quantitative survey data for farmer product availability and business model preferences, and sensory evaluation data for consumer VAP preferences. <h3>Results</h3> Themes influencing consumer VAP choice included quality, health, and seasonality, with interest in tomato and fruit-based products. Farmers indicated tomato and fruit availability, aligning with community needs. A successful "product-share" model pilot distributed VAP among farmers and producers. In sensory evaluations, consumers reported via 7-point hedonic scale liking the taste of tomato sauce (n = 24; 5.13 ± 1.73[SD]), apple sauce (n = 25; 6.02 ± 1.14[SD]), zucchini pickles (n = 15; 5.80 ± 1.32[SD]), and hot pepper relish (n = 8; 5.63 ± 1.30[SD]), and learning the VAP produce source from the food label. <h3>Conclusions</h3> Local consumers, farmers, and producers will collectively determine healthy VAP success. Lessons learned include the importance of engaging diverse stakeholders during product development. VAP can overcome seasonal limitations on local foods, increasing healthy food access with economic opportunity for farmers and producers. Implications include better-informed steps toward a local, nutritious food system, including access to healthy options in urban communities.

Application of high pressure-assisted infusion treatment to mango pieces: Effect on quality properties

The aim of this study was to evaluate the effect of the high pressure-assisted infusion treatment on the quality properties of mango cubes. Factors studied were: sorbitol concentration (20°Brix, 40°Brix, 60°Brix), calcium lactate concentration (0%w/w, 1%w/w, 2% w/w) and pressure level (0.1 MPa, 300 MPa, 600 MPa). Results showed that process factors not only improved the mass transfer during the infusion process but also the solid gain was restricted by the incorporation of the calcium salt. The synergetic effect of pressure level and the addition of calcium salt preserved the mechanical properties. The tonality and chromaticity parameters of mango cubes were preserved by the antagonistic effect of the pressure level and sorbitol concentration. All microbiological counts were below the detection level. The most effective process was 600 MPa-60°Brix-2% w/w since it produced an 81.9% of inactivation of the polyphenol oxidase enzyme, which will allow preserving the final product. Industrial relevanceThe sensory and nutritional properties of fruit-based products are the main factor, determining the acceptance by consumers. During processing, these properties can be affected by different process factors, so there is a great interest in developing new processing methods that would enable the preservation of the quality properties of the fresh fruit. The present study showed that the application of the high pressure-assisted infusion process could be a promising alternative to preserve the quality of mango cubes. Therefore, based on the results, criteria for commercial production of high-quality mango cubes conserved in a sorbitol solution with adequate safety requirements could be established.