Fruit Powder Research Articles

Evaluating the Antihyperglycemic Effects of Elnabk Fruit Powder in Hyperglycemic Rats

Diabetes is a major public health concern that leads to significant illness, death, and long-term effects. The research involved twenty-four (24) Sprague-Dawley male albino rats, with an average weight of 150 ± 10 g. The researchers fed the rats a basic diet for one week prior to the research. The researchers then separated the rats into four groups, each containing six rats. The control group consisted of normal rats without any experimental manipulation (C–ve). The initial group, referred to as the -ve control group, comprised healthy rats who received only the basal diet for a period of twenty-eight days. The remaining rats (n = 18) with diabetes received Alloxan at a dosage of 150 mg/kg. The second group, known as the positive control group, involved diabetic rats who did not receive any food from the experimental plant. We injected alloxan into the other two experimental groups, and fed each group a basic meal of elnabk fruit at concentrations ranging from 5% to 10%. Elnabk fruit powder for 28 days. We took a blood sample at the end of the experiment, removed the organs, & subjected them to biochemical analysis. The consequences demonstrated that group 4 ( rats with diabetes fed on ten percent elnabk fruit powder) had the best serum (HDL c) when in contrast to the control positive group.

Penerapan Teknologi Peningkatan Daya Tahan Buah Naga Menjadi Minuman Serbuk

Dragon fruit (Hylocereus spp.) is a tropical fruit that is rich in antioxidants such as vitamin C, polyphenols, flavonoids and betacyanins which have positive effects on human health. However, fresh dragon fruit has a short shelf life and can be damaged during storage and distribution. The aim of tecnology application is to increase the shelf life of dragon fruit by processing it into a powdered drink using the caramelization method. Caramelization is a heating technique that can improve the taste, stability and extend the shelf life of the product without reducing its nutritional value. In this project dragon fruit was heated until it caramelized, producing a more complex taste and aroma. After the caramelization process, the dragon fruit is dried and air-dried to produce powder. This process successfully improves the quality of the product, with a richer natural sweet taste. This project confirms that the caramelization method is effective in extending the shelf life of dragon fruit and maintaining its quality. The resulting dragon fruit powder drink provides an innovative solution in the storage and distribution of dragon fruit. This discovery opens up opportunities for the development of more efficient and healthier functional foods.

Inhibitory Effects of Fruit Powders on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

Polycyclic aromatic hydrocarbons (PAHs), carcinogenic substances primarily formed through pyrolysis and oxidation of fat at high cooking temperatures, are commonly found at high levels in grilled meats. Reducing PAHs formation by incorporating natural antioxidants, such as through marination, has been demonstrated to be effective. However, the inhibitory effect of fresh phenolic-rich fruit powders on PAHs formation in charcoal-grilled meats remains unknown. To clarify the application of the fruit powders, 15 experimental groups were conducted. All pretreatment techniques (spraying, marinating, and mixing) were applied across all four freeze-dried fruit powders (lemon, guava, papaya, and mango). Each method was systematically tested with each fruit powder to evaluate its effect on inhibiting the formation of the four PAHs (BaA, CHR, BbF, and BaP) in charcoal-grilled pork belly and loin. Firstly, guava powder exhibited the highest phenolic content and antioxidant activity compared to the lemon, papaya, and mango powders (p < 0.05), among which the main phenolic compounds were ellagic acid, quercetin, and epigallocatechin gallate (EGCG). Further, marination of pork belly with guava powder exhibited the highest inhibition rate of PAHs (94.8%), followed by lemon (91.1%), papaya (89.8%), and mango (89.0%), with a statistically significant difference at p < 0.05. The reduction in estimated daily intake (EDI) and the increase in the margin of exposure (MOE) indicate that consuming grilled meat treated with these fruit powders poses no safety concerns and may potentially reduce health risks. Finally, the sensory evaluation showed that marinating with guava powder did not perceptibly affect the sensory attributes of the meat. Overall, this study provides a potent strategy for inhibiting the formation of PAHs in meat during charcoal grilling by incorporating fruit powder while preserving sensory qualities.

Extraction of camptothecin and 10-hydroxycamptothecin from Camptotheca acuminata fruits by natural deep eutectic solvent

A natural deep eutectic solvent-based ultrasound-assisted simultaneous extraction (NADES-UAE) of camptothecin (CPT) and 10-hydroxycamptothecin (10-HCPT) was established. The 1.31 mg of CPT and 1.66 mg of 10-HCPT were obtained from each gram of the fruit powder of Camptotheca acuminata under the optimum conditions with a water content of 20%, a liquid-solid ratio of 12 mL/g and an ultrasound time of 20 min. The recovery efficiencies of CPT and 10-HCPT after AB-8 resin enrichment were 70.5% and 74.8%, respectively. The stronger interaction between NADES3 which was screened from 12 kinds of NADES and target components compared with methanol or water was demonstrated using molecular dynamics simulation. Moreover, the recovered NADES3 could be reused at least 4 times. The present research provided an efficient, environment-friendly, and sustainable method for extracting and recovering CPT and 10-HCPT from the fruits of C. acuminata.

Consumer Acceptance of Novel Lucuma Fruit Ice Cream in the US Market.

This study explored the use of lucuma fruit powder in an ice cream formulation for the US market. Six ice cream prototypes were developed using five different lucuma fruit powder variants. A central location test was conducted with frequent ice cream consumers (n = 106) to assess acceptance, attribute intensity rating, ideal intensity levels, and purchase intent against a control sample with caramel flavor. The mean overall liking score for all lucuma ice creams was moderate. The overall, aroma, and flavor liking scores were significantly higher (p < 0.05) for lucuma ice cream samples, whereas the control sample was liked significantly more for texture. The Terrasoul variant of lucuma ice cream was the most liked among all samples, and the control was liked the least. Only the Terrasoul ice cream sample was successful in delivering significantly strong caramel, fruit, and sweet flavor levels; the other lucuma ice cream samples were more comparable to the control. The inclusion of lucuma powder increased powdery mouthfeel perception, negatively impacting texture liking. Consumers perceived all ice cream samples to be weak in flavor and fell short of delivering ideal levels. The US consumers had low-moderate food neophobia scores for lucuma fruit, with 57% showing interest in buying lucuma ice creams.

Preparation of fat‐free mulberry ice cream by using inulin and whey protein isolate as a fat substitute

AbstractThe standard ice cream consists of high calories and fat which could cause metabolic syndrome upon regular consumption. Therefore, this study developed a fat‐free ice cream using fat replacer including inulin (carbohydrate‐based) and whey protein isolate (WPI, protein‐based) at various concentrations (6%, 8%, and 10%) or their combination (1:1). Additionally, freeze‐dried mulberry fruit powder was used as a functional ingredient. The results indicated that both, inulin and WPI, function differently thereby affecting the physicochemical properties of the ice cream. The combination of inulin:WPI at a 4:4 ratio produced high‐quality standard ice cream with a higher sensory score. Further incorporation of freeze‐dried mulberry powder (2%) in a selected fat‐free ice‐cream base showed enhanced sensory, nutraceutical, and textural properties of the ice cream. All fat‐free and fat‐free mulberry ice cream had a trace amount of fat (0.06%), while the calorie was reduced to 88.9 kcal/serving compared with a full‐fat ice cream (195.7 kcal/serving). Hence, fat‐free mulberry ice cream with 74.5% of nonfat milk, 5.0% of skim milk powder, 8% of inulin:WPI (4:4), 9.5% of sugar, 0.5% of emulsifier, and 2% freeze‐dried mulberry powder could serve as the best alternative to the full‐fat ice cream.

Effects of low-temperature plasma, microwave and 60Co γ-irradiation treatments on the flavor characteristics of lychee whole fruit powder

Powdering whole lychee fruit is one of the most effective methods for improving the comprehensive utilization rate of lychees. In this study, lychee whole fruit powder (LWFP) was prepared and treated with low-temperature plasma, microwave, and 60Co γ-irradiation treatments to enhance its quality. Volatile organic compounds (VOCs) were analyzed using Headspace Solid Phase Micro-extraction Gas Chromatography-mass Spectrometry (HS-SPME-GC-MS), Headspace Gas Chromatography Ion Mobility Spectrometry (HS-GC-IMS), and electronic nose (E-nose) techniques. Electronic tongue (E-tongue) analysis revealed that both sweetness and bitterness were significant taste indicators of LWFP. GC-MS analysis revealed that the predominant volatile compounds in LWFP were terpenoids and alcohols, specifically nerol, geraniol, ɑ-pinene, hexylbenzene, ɑ-caryophyllene, caryophyllene oxide, and isoamylenol. GC-IMS identified small-molecule aldehydes such as 2-methyl propanal, hexanal, propanal, and 2-methylbutanal as significant contributors to the aroma profile. Moreover, key aromatic contributors include dimethyl sulfide, 1-penten-3-one, and acetic acid. Notably, microwave treatment exerted the most significant effect on the aroma profile of lychee. In contrast, low-temperature plasma and irradiation treatments exhibited similar and consistent changes. Specifically, microwave treatment primarily increased the concentration of larger terpenoid molecules such as nerol, 1-phenylhexane, and caryophyllene oxide, whereas low-temperature plasma and irradiation had a greater impact on smaller aldehyde molecules such as hexanal and 2-methylbutanal. All treatments enriched the sweet fruity, brilliant woody, and cabbage scents of LWFP.

The Role of Different Roasting Temperatures on the Physico-Chemical Properties, Phenolic Compounds, Fatty Acid and Mineral Contents of Carob (Ceratonia siliqua L.) Fruit Powder

In this study, the role of different roasting temperatures on oil amount, total phenolic contents, total flavonoid quantities, antioxidant capacity, polyphenol, fatty acid and mineral profiles of roasted-carob fruit powders was revealed. The oil and protein amounts of the carob powders were specified to be between 0.40 (90 °C) and 0.85% (control) to 8.40 (120 °C) and 10.27% (control), respectively. Total phenolic and flavonoid quantities of the raw (control—unroasted) and roasted carob powders were defined to be between 781.16 (control) and 903.07 mg GAE/100 g (150 °C) to 663.81 (control) and 1141.90 mg/100 g (150 °C), respectively. In addition, antioxidant activities of the carob powders were measured to be between 9.27 (150 °C) and 10.30 mmoL/kg (control). Gallic acid and 3,4-dihydroxybenzoic acid amounts of the carob powders were specified to be between 45.16 (control) and 120.66 (150 °C) to 7.06 (control) and 20.46 mg/100 g (150 °C), respectively. Palmitic, oleic and linoleic acids were the key fatty acids of carob oils. It is thought that the fatty acid compositions of carob powder oil, which is generally subjected to heat treatment, are negatively affected by high temperatures. Especially, the linoleic and linolenic acid amounts of the oil samples decreased significantly after 90 °C. The highest element was potassium, followed by Ca, P, Mg, S, Fe, Na, Pb, Cu, Zn B and Mn, in descending order.

Effects of dietary supplementation of spray dried hog plum (Spondias pinnata (L.f.) Kurz) fruit powder on growth, digestive enzyme activity, and skin mucus immune parameters of climbing perch (Anabas testudineus (Bloch, 1972)

The effects of dietary supplementation of spray-dried hog plum (Spondias pinnata (L.f.) Kurz) fruit powder (SPP) on growth, digestive enzyme activity, and skin mucus immune parameters of climbing perch (Anabas testudineus (Bloch, 1972)) were examined. The fish (N = 330; 2.00±0.1 g) were assigned to five groups in triplicates. They were fed different SPP levels at 0, 5, 10, 15, and 20 g/kg diet for eight weeks. Flavonoids, terpenoids, phenolic compounds, tannins, steroids, glycosides, and glycosides were detected in SPP. The SPP containing diet significantly improved growth parameters (P &lt; 0.05) without a negative effect on the survival rate (P &gt; 0.05). Intestinosomatic and hepatosomatic indices significantly declined in the fish fed SPP added diets (P &lt; 0.05). There were significant elevations in digestive enzyme activities, amylase, protease, lipase, trypsin, pepsin, and esterase, in the tested fish compared to the control fish (P &lt; 0.05). Additionally, fish fed SPP containing diets showed a significant enhancement of total protein, immunoglobulin M, lysozyme, antiprotease, alkaline phosphatase, and esterase in the skin mucus compared to the control group (P &lt; 0.05). Significantly higher levels of superoxide dismutase, catalase, and total antioxidant capacity were detected in fish fed SPP containing diets compared to the control (P &lt; 0.05). These findings suggest that dietary SPP supplementation can effectively enhance fish growth, digestive enzyme activities, and mucosal immune parameters in the climbing perch. The suitable level of SPP observed in this present study was 13.00 – 15.88 g/kg diet.

Effect of Capsicum Chinense Powder in the Preservation of Maize and Groundnut Grains in Stock Against Sitophilus Zeamaïs and Aphis Craccivora, Case of the Boke Region (Republic of Guinea)

In Guinea, forest resources (native plants) are of great importance to rural populations, who are highly dependent on these native species as they are used in addition to the conservation of agricultural produce for food, pharmacopoeia, fodder, handicrafts, housing and domestic energy. In our previous studies, a total of 14 native plant species were identified, to know Capsicum chinense, Capsicum frustescens, Capsicum annuum, Capsicum baccatum, Capsicum pubescens, Hyptis suaveolens, Hyptis spicigera, Ocimum americanum, Ocimum basilicium, Allium cepal, Zingiber officinal Rosc, Combretummicranthum, Cymbopogon schoenanthus and Azadirachta indica. Over the last two decades, a great deal of work has been carried out to find gentler food protection methods that respect human health and the environment. The most widely used for preserving agricultural produce is Capsicum chinense (98%). Post-harvest losses of these commodities in Guinea, and more particularly in the Boke Region, are still a real problem. The solutions found in this study to combat pests of agricultural stocks were the increasing use of doses (5g; 10g; 15g; 20g) of Capsicum chinense fruit powder against Sitophilus zeamaïs, a pest of maize grain, and Aphis craccivora, a pest of groundnut grain. During evaluation of the insecticidal effects of Capsicum chinense powder, the doses (5g; 10g; 15g and 20g) used per 100 kg of maize and per 100 kg of groundnuts resulted in considerable mortality of Sitophilus zeamaïs and Aphis craccivora.

Okra (Abelmoschus esculentus L. moench) fruit powder standardized in flavonoids improves glycemic control and metabolic memory in acute and chronic hyperglycemia

Type 2 diabetes mellitus (T2DM) is a chronic disease with high global prevalence characterized by persistent hyperglycemia. Elevated blood glucose levels are associated with constant oxidative stress and increased protein glycation, establishing a metabolic memory state. Therefore, the efficacy of the Okra (Abelmoschus esculentus L. moench) Fruit Powder Standardized in Flavonoids (OFP-SF) was evaluated in glucose homeostasis, oxidative stress, and metabolic memory, using zebrafish models of acute and chronic hyperglycemia. The OFP-SF was produced from dried fresh fruits and subsequently subjected to characterization regarding its antioxidant potential and chemical composition. Finally, the product was standardized to contain 1.6% flavonoids. In acute hyperglycemia, OFP-SF at doses of 125 μg and 250 μg demonstrated the ability to normalize blood glucose levels, reaching levels of 94.56 ± 5.9 mg/dL and 76.88 ± 8.9 mg/dL, respectively, when administered prior to glucose overload. The same doses were tested in a chronic hyperglycemia model, where after a seven-day treatment, animals receiving 125 and 250 μg of OFP-SF exhibited glycemic values of 73.45 ± 15.67 mg/dL and 33.96 ± 5.31 mg/dL, respectively, comparable to those observed in the Control group (49.48 ± 2.77 mg/dL). Furthermore, OFP-SF was able to mitigate metabolic memory by reducing oxidative stress and protein glycation in the brain, liver, and eye tissues of hyperglycemic zebrafish. These findings provide a basis for developing new products that utilize the phytochemical potential of A. esculentus fruits for the prevention and adjunctive treatment of T2DM.

Advantages of Spray Drying over Freeze Drying: A Comparative Analysis of Lonicera caerulea L. Juice Powders-Matrix Diversity and Bioactive Response.

The study investigated the impact of Lonicera caerulea L. juice matrix modification and drying techniques on powder characteristics. The evaluation encompassed phenolics (514.7-4388.7 mg/100 g dry matter), iridoids (up to 337.5 mg/100 g dry matter), antioxidant and antiglycation capacity, as well as anti-ageing properties of powders produced using maltodextrin, inulin, trehalose, and palatinose with a pioneering role as a carrier. Spray drying proved to be competitive with freeze drying for powder quality. Carrier application influenced the fruit powder properties. Trehalose protected the phenolics in the juice extract products, whereas maltodextrin showed protective effect in the juice powders. The concentrations of iridoids were influenced by the matrix type and drying technique. Antiglycation capacity was more affected by the carrier type in juice powders than in extract products. However, with carrier addition, the latter showed approximately 12-fold higher selectivity for acetylcholinesterase than other samples. Understanding the interplay between matrix composition, drying techniques, and powder properties provides insights for the development of plant-based products with tailored attributes, including potential health-linked properties.

Extruded wholegrain sorghum porridges fortified with baobab fruit and moringa leaves display bioactive phenolics-related health-promoting properties

Background and objectivesFood-to-food fortification (FtFF) is gaining traction as a strategy to enhance nutritional value of cereal-based foods. Sorghum, a major food crop for millions in the semi-arid tropics lends itself to such FtFF efforts. Such food-to-food fortified (FtF fortified) foods also contain bioactive phenolics with health-promoting properties in relation to potential protection against diet-related non-communicable diseases (NCDs) whose prevalence is increasing in sub-Saharan Africa. In this study, the effects of extrusion cooking of sorghum-based porridges FtF fortified with baobab fruit powder and moringa leaf powder on antioxidant, anti-inflammatory, antidiabetic and anti-lipogenic properties were determined. FindingsFtFF porridges showed higher phenolic content (phenolic acids and their esters, flavonoids and their glycosides) and greater radical scavenging properties and reduction in advanced glycation end products (AGEs) compared to unfortified porridges. Extruded instant porridges had lower phenolic content, radical scavenging properties and showed less reduction in AGEs compared to conventionally wet-cooked porridges. All porridges exerted antioxidant effects in Caco-2 cells and FtFF inhibited nitric oxide (NO) formation in RAW 264.7 cells. Extracts from all porridge samples exhibited prevention and reduction of adipocyte formation in 3 T3-L1 cells, indicating anti-lipogenic effects. ConclusionFtFF (with moringa and baobab) and extrusion cooking can be used to produce instant porridges from wholegrain sorghums with targeted health-promoting properties to address rising non-communicable diseases in sub-Saharan Africa. Significance and noveltyThis study highlights the potential of FtFF with tropical plant foodstuffs to improve health-promoting properties of cereal wholegrain-based starchy staple foods.

Technological aspects and requirements to raw materials for increasing the nutritional value of glaze

Glaze, giving confectionery products an aesthetically attractive appearance, provides the possibility of prolonging their shelf life. The main raw components of the glaze are sugar and fat, which determines its high caloric content. Modern trends dictate the need to create confectionery products enriched with essential nutrients found in vegetables, berries and fruits. The introduction of finely ground additives in the form of fruit and vegetable powder into the glaze formulation may entail changes in the rheological and crystallization properties of the glaze. The aim of the research is to develop technological methods of fruit and vegetable confectionery glaze production with increased content of dietary fibers and reduced amount of added sugar, as well as to establish requirements for fruit and vegetable powders as raw materials used in the production of confectionery glaze. The objects of the research were industrial samples of fruit and vegetable powders from raspberry, apple, carrot and beet, as well as samples of confectionery glaze produced in laboratory conditions. Common and special research methods were used in the work. The technological acceptability of using fruit and vegetable powders in the production of confectionery glaze according to their physical and chemical parameters has been determined. The yield stress of the glaze increased as the content of fruit and vegetable powder increased from 3 to 15% to varying degrees depending on its fat-absorbing capacity. The crystallization characteristic of the glaze changed: the solidification temperature decreased by 1-2 °C, the crystallization duration increased by 27-40% compared to the control sample. The nomenclature is substantiated and numerical values of quality criteria of fruit and vegetable powders to ensure technological properties of glaze are given. The influence of step-by-step introduction of surfactants on the value of yield stress of confectionery glazes with fruit and vegetable powders is shown. The technology of fruit and vegetable confectionery glaze with a high content of dietary fiber (9 g/100 g) and with a reduced amount of added sugar has been developed.

Phytochemical, antioxidant, lipid peroxidation inhibition and sensory properties of roasted coffee mixed with various quantities of pomposia fruit (Syzygium cumini L.) powder

PurposeThis study aims to find out how pomposia fruit powder (Syzygium cumini L.) mixed with roasted coffee (RCO) affected antioxidants, phytochemicals, lipid peroxidation inhibition and sensory attributes.Design/methodology/approachPomposia fruits (Syzygium cumini L.) powder (PFP) was integrated with RCO at levels of 0.0%, 5.0%, 10.0%, 15.0% and 20.0%. RCO, PFP and binary mixtures containing RCO: PFP were evaluated for their total phenolics (TP), total flavonoids (TF), anthocyanin content (AC), antioxidant activity and phenolic compounds fractionation. The oxidative indices of coffee oil samples were measured throughout different storage intervals. Additionally, sensory characteristics of RCO enriched with different PFP doses were evaluated.FindingsPFP samples exhibited the greatest TP content (1910 mg/100 g), whereas RCO samples had the lowest concentration (1090 mg/100 g). As more PFP was added, the corresponding coffee blends’ concentrations of TP, TF and AC were improved significantly. PFP possesses a radical-scavenging activity that is about 1.20 times more than RCO’s. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity jumped significantly from 74.13% in control (untreated) samples to 77.64%, 78.39% and 80.15% for samples enriched with 10.0%, 15.0% and 20% PFP, respectively. Significant increases in gallic acid, hesperidine, benzoic acid, chlorogenic acid, hispertin, catechol, quercetin, pyrogallol and rutin were detected when RCO was mixed with different quantities of PFP. At the end of storage trial, the coffee oil treated with 20% PFP had AV, PV and TBA values that were about 1.70, 1.95 and 1.66 times lower, respectively, than those of the control sample that had not had PFP addition. The RCO with 5.0% PFP achieved the greatest over acceptability grades.Originality/valueTo the best of the authors’ knowledge, this study was the first study to evaluate the effect of incorporating various level of pomposia fruit powder into RCO. The findings shows that adding different concentrations of pomposia fruit powder into RCO can indeed enhance the radical-scavenging activity of the coffee and potentially extend its shelf life.

Improving the stability of spray-dried probiotic acerola juice: A study on hydrocolloids' efficacy and process variables

This study explores the optimization of spray drying conditions for fermented acerola juice powder, focusing on nutrient retention and probiotic viability. Acerola, a fruit high in vitamin C and phenolics, was fermented under varying conditions to support the growth of Lactobacillus gasseri. The fermentation of acerola juice was conducted at pH levels of 3.2(in natura), 5.0, and 7.0 to promote optimal bacterial growth. Spray drying was then performed at inlet temperatures of 120°C, 140°C, and 160°C, using varying concentrations of maltodextrin and gelatin as encapsulants. The powders were analyzed for vitamin C, phenolic content, and Lactobacillus gasseri cell concentration. Optimal bacterial growth occurred at pH 7.0. The spray drying process showed that lower temperatures (120°C) favored higher vitamin C (up to 6.2 mg/g) and phenolic retention (up to 59.9 mg/g), while higher temperatures (160°C) enhanced probiotic survival (up to 8.3 × 108 CFU/g). Hydrocolloids like maltodextrin and gelatin were crucial in enhancing nutrient and probiotic stability, showcasing their importance in optimizing spray-dried functional food formulations. Tailoring fermentation and spray drying conditions is crucial in producing functional fruit powders with high nutritional and probiotic value.

Effect of Adding Fruit Powder (Brassica oleracea) to the Diet of Ross 308 Broiler Breeder Males on some Testicular Tissue Traits

Effect of Adding Fruit Powder (Brassica oleracea) to the Diet of Ross 308 Broiler Breeder Males on some Testicular Tissue Traits

Effect of Dietary Supplementation of Aloe Vera and Amla Fruit Powder on the Growth Performance of Broiler Chicken

The study was conducted to observe the effect of Aloe vera (Aloe barbadensis) and Amla fruit (Emblica officinalis) powder supplementation alone and in combination on growth performance of broiler chicken. Un-sexed, apparently healthy, day old broiler chicks (240 in number) were randomly allocated to four groups with four replicates having 15 birds in each. Broilers were fed ration as per BIS (2007) standards. The supplementation of Aloe vera and Amla fruit powder alone and in combination showed highly significant (P&lt;0.01) effect on feed consumption, body weight gain and feed conversion ratio. The study revealed that the inclusion of Aloe vera at 1 per cent and Amla fruit powder at 1 per cent alone and in combination enhanced the overall growth performance of broilers.

Effects of foaming agent types and ratio with red flesh pitaya puree on physicochemical properties of foam-mat dried powder

Red flesh pitaya (Hylocereus sp.) is a highly perishable fruit with a high content of bioactive compound. It has short shelf life due to high moisture content and water activity. In this study, red flesh pitaya (RFP) powder was produced via foam mat drying method (FMD) with egg albumen (EA) and whey protein isolate (WPI) as the foaming agents. This study aimed to investigate the effect of foaming agent types and its ratio with RFP puree on physicochemical properties of foam-mat dried RFP powder. RFP fruit was incorporated and foamed with EA and WPI at 0 %, 5 %, 15 % and 30 % w/w concentrations. The foam was dried at 65 ?C for 5 hours. The powders were analysed for its moisture content, water activity, solubility, density, colour, fiber and total soluble solid (TSS). Decreasing the puree concentration from 85% to 55% while increasing the concentration of foaming agents (0% to 30%) has decreased the value of moisture content, water activity, crude fiber and colour properties. Meanwhile, the solubility, density and TSS of the foam-mat dried RFP powder was increased with increasing the concentration of both foaming agents (decreasing the ratio of RFP puree) used. The quality of powder foamed with WPI has produced the lowest in moisture content (2.86 %) and water activity (0.18), high in solubility (71.03 %), densities (0.56 g/cm3 and 0.84 g/cm3) and high in TSS (9.61). Meanwhile, the quality of samples foamed with 5% EA and 80% of RDF puree observed high in fiber content (3.38 %) and mostly retains the colour properties. FMD technique may be applied as the preservation technique of fruit powder as it has produced the powder with low moisture content and good colour properties within a short time and is more economical.

Gastroprotective Effect of Abelmoschus esculentus (Ex-Maradi Okra Fruit Variety) Against Ethanol-Induced Ulcers in Rats

Study’s Novelty/Excerpt The study evaluates the gastroprotective properties of the Ex-Maradi variety of Abelmoschus esculentus (okra) against ethanol-induced gastric mucosal damage in Wister rats, specifically comparing fresh okra mucilage (FOM) and dried okra powder (DOP). The significant ulcer inhibition and antioxidant effects of DOP, particularly at a 500 mg/kg dosage, indicate its potential as a natural therapeutic agent for peptic ulcer disease. The research highlights the potential for developing green anti-ulcer formulations derived from okra, expanding the scope of nutraceutical applications for this commonly consumed vegetable. Full Abstract Peptic ulcer disease, a notable gastrointestinal disorder, results from an imbalance between gastric acid secretion and the factors maintaining gastric mucosal integrity. Abelmoschus esculentus, commonly known for its mucilaginous and nutraceutical properties, also exhibits an antacid effect. This research aimed to examine the antacid properties of fresh okra fruit mucilage (FOM) and dried okra fruit powder (DOP) of the Ex-Maradi okra fruit variety against ethanol-induced gastric mucosal damage in Wister rats. Rats were randomly assigned to seven groups consisting of six rats each. Rats in the FOM and that of the DOP group were pretreated orally with 250 and 500 mg/kg body weight of the FOM and DOP, respectively; the drug control (DC) group was pretreated orally with 20 mg/kg body weight of Cimetidine while the normal control (NC) group and the ulcer control (UC) group were pretreated orally with normal saline (2 mL/kg body weight). All the treatments were done for seven days before the induction of the ulcer. Ulcer index (UI), percentage inhibition (PI), gastric volume, gastric pH, total acidity, and total antioxidant power (TAP) were evaluated to assess the gastro-protective effect of the FOM and DOP in the rats. Both FOM and DOP groups demonstrated significant (P &lt; 0.05) protection with a low ulcer index (2.41 ± 0.12) and high ulcer inhibition (75.6 %) against the damaging effect of ethanol on the gastric mucosa of the animals. Additionally, DOP also exhibited a strong antioxidant effect with a good percentage inhibition value (56.53 ± 2.1%) compared to the ulcer control group. These results were further supported by the histopathological findings from the rats’ stomachs. In conclusion, the Ex-Maradi okra fruit, especially the DOP500, demonstrated significant (P &lt; 0.05) gastro-protective effects and maintained a relatively intact and continuous epithelial surface of the rats’ stomachs. Overall, its gastroprotective effects may be possibly mediated by its potential to modulate the antioxidant system and gastric acid levels. Hence, the dried okra fruit could be suitable for the development of green anti-ulcer formulations.