Fruit Salad Research Articles

Ajahn Brahm’s Insightful “Fruit Salad Simile” and the Essence of “Non-self”

In Vipassanā of Buddhist meditation, discovering that “awareness of awareness” appears between any two khandhas would lead to the insight of non-self. Compared with the Dhamma theory in Abhidhamma, this model develops the Buddhist thought of five

Bacterial Contamination that Causes Food Poisoning in Fruit Salads in Banjarbaru Indonesia

Fruit salad is one food combination that often causes food poisoning because it contains cheese and milk. This study aims to analyze the bacterial contamination that causes food poisoning in fruit salads sold in Banjarbaru, Indonesia, and the factors that play a role in such pollution. Food poisoning from fruit salad can be anticipated by knowing bacterial contamination and the factors that play a role in it. This study uses an observational method with a cross-sectional design. The sample in this study was fruit salads from 18 different producers sold in Banjarbaru, Indonesia. Fruit salad with criteria containing fruit, cheese, and mayonnaise. The bacteria that caused food poisoning to find in the fruit salad, namely Staphylococcus aureus, and Bacillus cereus. In conclusion, his research found the contamination of bacteria that cause food poisoning in Fruit Salad in Banjarbaru City with a percentage of 22 percent. The types of bacteria are Staphylococcus aureus (11 percent) and Bacillus cereus (11 percent). It recommends that salad sellers wash their hands before processing, use running water to wash fruit, and use secure salad packaging.

Traditional Uses, Phytochemical Constituents and Pharmacological Properties of Averrhoa carambola L.: A Review.

Averrhoa carambola L. (star fruit) is an edible fruit that is extensively cultivated in southern China, Southeast Asia, India, and northern South America. It has a sweet and juicy taste and is frequently used in fruit salads and fruit platters, as a garnish in cocktail drinks and beverages, or squeezed into juice and served as a beverage. Traditionally, it has been used for treating diabetes and diabetic nephropathy, arthralgia, vomiting, lithangiuria, coughing, hangovers, and chronic paroxysmal headache for thousands of years. Currently, approximately 132 compounds have been isolated from A. carambola. Among them, flavonoids, benzoquinone, and their glycosides have been considered as biologically active substances, which are responsible for various biological activities. Pharmacological studies have revealed that crude extracts or monomeric compounds from A. carambola exhibit multiple bioactivities, such as anti-oxidant, anti-hyperglycemic, anti-obesity, anti-hyperlipidemic, anti-tumor, anti-inflammatory, hepatoprotective, cardioprotective, anti-hypertensive, neuroprotective, and others. Thus, A. carambola is a valuable treatment in Chinese medicine with therapeutic potential for multiple diseases, especially diabetes and diabetes-related diseases. Even though it is a very promising candidate in the development of functional food and the pharmaceutical industry, reports on its bioactivities have only been conducted in vivo and in vitro and there is a gap in research regarding clinical settings and safety. This review therefore provides a comprehensive and systematic overview of current progress on botany, ethnopharmacology, phytochemistry, pharmacology, and toxicity of A. carambola, providing a valuable reference for further developments and applications of A. carambola in the pharmaceutical industry and functional food.

Review: Fruteros: Street Vending, Illegality, and Ethnic Community in Los Angeles, by Rocío Rosales

Review: Fruteros: Street Vending, Illegality, and Ethnic Community in Los Angeles, by Rocío Rosales

A Case Report of Allergy to Peach’s Lipid Transfer Protein

Peach belongs to the Rosaceae family. One of the particularities of this allergy is the difference in clinical reactivity according to geography. We report a 4-year 8-month-old boy with well-controlled asthma and no symptoms of allergic rhinitis, that at the age of 1 year, 15 minutes after the ingestion of a fruit compote, presented urticaria with respiratory discomfort. At the age of 3 years, following ingestion of fruit salad, the child presented a few minutes later, a similar episode but of greater intensity. At the age of 4, following contact with a fruit basket, the child immediately presented a generalized reaction more severe and intense than the previous ones. Investigation of allergies to aerial allergens was negative. Skin tests for cooked and raw peach were positive for the peel and pulp. Specific-IgE was positive for Pru p 3 (5.7 KIU/l) and negative for Pru p 1. LTPs are particularly stable and resistant to proteolysis and heat. Management consisted of avoidance of peach, education of the child and family, and prescription of an emergency kit including self-injectable adrenaline. Our observation highlights the strong association between Pru p 3: peach’s Lipid Transfer Protein (LTP) positivity and the severity of allergy symptoms. We consider this case as a primary sensitization to peach’s LTP.

Do Bioactive Food Compound with Avena sativa L., Linum usitatissimum L. and Glycine max L. Supplementation with Moringa oleifera Lam. Have a Role against Nutritional Disorders? An Overview of the In Vitro and In Vivo Evidence.

Functional clinical nutrition is an integrative science; it uses dietary strategies, functional foods and medicinal plants, as well as combinations thereof. Both functional foods and medicinal plants, whether associated or not, form nutraceuticals, which can bring benefits to health, in addition to being included in the prevention and treatment of diseases. Some functional food effects from Avena sativa L. (oats), Linum usitatissimum L. (brown flaxseed), Glycine max L. (soya) and Moringa oleifera have been proposed for nutritional disorders through in vitro and in vivo tests. A formulation called a bioactive food compound (BFC) showed efficiency in the association of oats, flaxseed and soy for dyslipidemia and obesity. In this review, we discuss the effects of BFC in other nutritional disorders, as well as the beneficial effects of M. oleifera in obesity, cardiovascular disease, diabetes mellitus type 2, metabolic syndrome, intestinal inflammatory diseases/colorectal carcinogenesis and malnutrition. In addition, we hypothesized that a BFC enriched with M. oleifera could present a synergistic effect and play a potential benefit in nutritional disorders. The traditional consumption of M. oleifera preparations can allow associations with other formulations, such as BFC. These nutraceutical formulations can be easily accepted and can be used in sweet preparations (fruit and/or vegetable juices, fruit and/or vegetable vitamins, porridges, yogurt, cream, mousses or fruit salads, cakes and cookies) or savory (vegetable purees, soups, broths and various sauces), cooked or not. These formulations can be low-cost and easy-to-use. The association of bioactive food substances in dietary formulations can facilitate adherence to consumption and, thus, contribute to the planning of future nutritional interventions for the prevention and adjuvant treatment of the clinical conditions presented in this study. This can be extended to the general population. However, an investigation through clinical studies is needed to prove applicability in humans.

WTO + and WTO-X provisions in the European Union-Vietnam Free Trade Agreement: a ‘fruit salad tree’ is yet to grow

WTO + and WTO-X provisions in the European Union-Vietnam Free Trade Agreement: a ‘fruit salad tree’ is yet to grow

Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach.

This study aimed to assess the potential of pomegranate peel powder as a natural preservative. Its effects were tested on fruit salad quality decay during refrigerated storage. Nectarine and pineapple, equally portioned in polypropylene containers and covered with fructose syrup, were closed using a screw cap in air, with and without the addition of a by-product peel powder. Specifically, amounts of 2.5% and 5% (w/v) of pomegranate peel powder were put into each container. Both the microbiological and sensory qualities of the fruit salad were monitored during storage at 5 °C for 28 days. The results demonstrated that the fruit salad with the by-products showed lower counts of total mesophilic bacteria, total psychrotrophic microorganisms, yeasts, and lactic acid bacteria compared to the control, thus confirming the recognized antimicrobial properties of pomegranate peel. The other interesting finding of this study is that the addition of the investigated by-product in fruit salad did not worsen the main sensory attributes of fresh-cut fruit. Therefore, these preliminary results suggest that pomegranate peel powder has potential applications as a natural preservative in the fresh-cut food sector.

The Role of Instructional Design for COVID-19 Quarantine Patients in Semarang

In 2020, COVID-19 spread around the world, negatively impacting patients, medical teams and volunteers, causing death, and paralyzing the social economy. The purpose of this research was to describe the role of instructional design by our visual communication design department. This department created supportive social community programs to help patients, the medical team and the volunteers. This supportive program was given to a group of patients in June-July 2020 who were quarantined and monitored by the medical team and volunteers in the Semarang Mayor’s Office, Central Java, Indonesia. The designer created a distance between the medical team and volunteers and the patients through online communication technology. Offline activities that brought joy and pleasure included making fruit salad step by step. By following the tutorials, these activities could benefit others and support medical teams who work in the field in high-risk situations with strict health protocols.
 Keywords: COVID-19, instructional design, visual communication designer, medical team, patients

Evaluation of growth potential and growth dynamics of Listeria monocytogenes on ready-to-eat fresh fruit.

The consumption of fresh or RTE fruits is increasing every year and Listeria monocytogenes has been identified on raw or minimally processed fruits. A food product can become contaminated with L. monocytogenes anywhere along the pathway of food production during planting, harvesting, packaging, distribution and serving. The aim of this work was to assess the microbiological risks associated with consumption of ready- to- eat fruit such as melon, pineapple, coconut and fruit salad. The presence of Escherichia coli, Salmonella spp. and L. monocytogenes was also evaluated. Microbiological challenge tests were carried out for the evaluation of the L. monocytogenes growth potential in RTE fruit stored at 4 and 8°C. E. coli counts resulted under the detection limit of 10 CFU g-1, Salmonella and L. monocytogenes were not detected (absence in 25g). The growth potential values in coconut and melon (δ>0.5) showed the growth capacity of Listeria at the temperatures considered. A low initial load, also derived from good hygiene practices, and correct storage temperatures are essential to reduce bacterial growth in RTE fruit. The challenge test showed how each type of RTE fruit has a different commercial life based on its specific growth potential and that food should be stored at temperatures not higher than 4°C for a short period.

Rare Norovirus GIV Foodborne Outbreak, Wisconsin, USA.

We report a norovirus GIV outbreak in the United States, 15 years after the last reported outbreak. During May 2016 in Wisconsin, 53 persons, including 4 food handlers, reported being ill. The outbreak was linked to individually prepared fruit consumed as a fruit salad. The virus was phylogenetically classified as a novel GIV genotype.

PROJECT-BASED MATHEMATICS LEARNING: FRUIT SALAD RECIPES IN JUNIOR HIGH SCHOOL

Mathematics learning is associated with 21st-century skills such as communication, collaboration, critical thinking in problem-solving, creativity, and innovation. To help students obtain these skills, a learning project was developed through Pendidikan Matematika Realistik Indonesia (PMRI) approach by using fruit salad recipes and collaborative learning based on the Lesson Study for Learning Community (LSLC) system. The primary purpose of this study was to develop fruit salad recipes to assist junior high school students in solving problems using mean, social arithmetic, and data presentation. It employed design research type validation studies using photos, fruit salad products, and document reviews as data collection techniques. The research subjects were 27 students of grade 8 from a junior high school in Palembang. This study resulted in a learning trajectory consisting of two activities and post-test questions. In the first activity, the students can analyze and solve problems in planning fruit salad recipes with material averaging, social arithmetic, and data presentation. In the second activity, the students can make fruit salads and write recipes based on skills to make fruit salad products. The results of this study demonstrate that in project-based learning through PMRI with the context of fruit salad recipes and the LSLC system, students can learn collaboratively. The learning helps them solve problems by using average material, social arithmetic, and data presentation in developing fruit salad recipes.

Analysis of chitosan treatment on white and black sweet cherry

AbstractBicolor (Rosaline) and black (Regina) sweet cherry cultivars were treated with chitosan-Ca-lactate and chitosan-alginate solutions. The chitosan coating is biocompatible, nontoxic and possesses antimicrobial activity. The sample series (five replicates of thirty pieces from each variety and each treatment, and a control) were refrigerated at 4 °C for 21 and 28 d, to the end of shelf-life. Physical (visual sorting, weight loss and texture of intact fruit), physicochemical (TSS, antioxidant activity, and pH of the pulp), and microbiological properties (total number of microorganisms, Escherichia coli, fungi and yeasts) were investigated weekly. For the last week only the Regina cultivar had acceptable appearance, the other cultivar was discarded after 21 d. The chitosan-alginate treatment preserved the texture, showed smaller weight loss, higher antioxidant preservation and smaller microbial contamination than the samples with chitosan-Ca-lactate on both cultivars. Based on the results, the edible coating can help to preserve the nutritional value of fresh fruit and this technology can be useful in preparing the ready-to-eat fruit salads or in decoration of confectionery products.

Microbiological Quality of High-Demand Food from Three Major Cities in Ecuador

Bacterial foodborne diseases are among the most important public health issues worldwide, but in Ecuador, reports on the microbiological quality of food are scarce. In this cross-sectional study, 450 samples of high-demand Ecuadorian food, including bolon, encebollado, sauces, ceviche, fruit, fruit juice, fruit salad, cheese, raw chicken, and ground beef, were collected from popular street markets in the cities of Guayaquil, Quito, and Cuenca. Populations of total aerobic mesophilic bacteria, total coliforms, fecal coliforms, Escherichia coli, Salmonella enterica, and Listeria monocytogenes were examined on composited samples by plate count following the local regulations (Norma Tecnica Ecuatoriana, Instituto Ecuatoriano de Normalización) for each kind of food. The individual and interaction effects of the city and food type on the levels of each bacterial group were assessed by two-way analysis of variance. Selected colonies from each culture were identified using Biolog OmniLog ID and sequencing of the V3 to V4 region on the 16S rRNA gene. Average total aerobic mesophilic bacteria, total coliform, fecal coliform, and E. coli levels were 5.10 ± 0.12, 2.50 ± 0.16, 1.09 ± 0.12, and 0.83 ± 0.12 log CFU/g or mL, respectively, with significant variations among the cities. The prevalence of Salmonella in chicken and sauces and L. monocytogenes in cheese and fruit salad was greater than 20%. Opportunistic pathogens including Klebsiella pneumoniae, Staphylococcus sciuri, and Enterococcus spp. were frequently identified in the samples from all three cities. High prevalence of spoilage microorganisms such as Bacillus amyloliquefaciens and biocontrol bacteria such as Lactococcus lactis was also observed. This is the first report on the microbiological quality of food from Ecuador.

Pregnancy and Childbearing in Aceh, Indonesia: An Ethnographic Study

This study describes the pregnancy and childbearing rituals of the Acehnese people living in South Aceh, Indonesia. It was done as an ethnographic study to reveal the sequence of rituals along with their traditional meanings and modern medical considerations. The data were collected by field observation, interviews, and document studies. Miles and Huberman’s theory — data reduction, data display, and conclusion drawing — brought the result that among the people living in that area, the period of pregnancy was accompanied by several traditions and rituals while labor and childbirth were usually assisted by a traditional midwife. Several traditions like avoidance of certain foods, bringing ceunicah (fruit salad), cutting the umbilical cord, bathing the baby, burying the placenta, and warming the mother were also observed after childbearing. Those rituals served specific meanings within the Acehnese community in South Aceh. Although some rituals, for example cutting the umbilical cord and warming the mother, had medical implications, people still practice them for the sake of preserving the tradition. Key Words: Pregnancy; Ritual; Childbearing; Aceh; Indonesia

Encapsulated Bioactive Ingredients of grape by‐products applicate in fresh‐cut fruit and juices diminished the ochratoxins

Various fruits are involved in food models, including fresh-cut fruit, fruit salad, and juices. Toxigenic fungi in horticulture have attracted interest in order to the food safety requirements and their illnesses relation. This study aimed to apply grape by-products (Gbps) that contain bioactive compounds to reduce mycotoxin and limit toxigenic fungal-activity in fresh-cut fruit and juice. The Gbps were collected and extracted using ultra-sonication. Phenolic, flavonoids, antioxidants, and antifungal activities of extracts were evaluated. Grape stem and leaf extracts were micro capsulated to apply as bio-preservatives in food. The stems extract showed higher contents of p-coumaric and Ferulic acids. Leaves extract showed higher contents of epicatechin, quercetin, while rutin was high in both extracts. Stems extract showed high phenolic contents and more antifungal activity than leaves extract. Microcapsules of stem extract provided a greater ochratoxin reduction than that achieved by leaves microcapsules when they applied to juices or fruit salads. Practical Applications This work aims to extend shelf life and increase the safety of some horticultural products that relatively consumed quickly, such as fresh-cut fruits, fruit salad, and juices. Those products traded in supermarkets as slides or kept deep in solutions. Results showed that; utilization of grape by-product extracts as bioactive capsules; formed a film on the product; had potency in the reduction of contamination and mycotoxin possibility, in horticultural products. This application will increase horticultural time availability in markets and facilitate their handling without the risk of contamination increases. In addition, it assists reducing mycotoxins if it was available in raw materials.

How Should Apples Be Prepared for a Fruit Salad? A Guided Inquiry Physical Chemistry Experiment

In this guided inquiry experiment, students extract catecholase enzyme from apples to catalyze the oxidation of catechol. They follow the reaction using the UV–vis absorbance of the p-benzophenone produced to determine the Michaelis–Menten kinetic parameters. Students make selected experimental choices within a structured framework such as selecting the apple varietal, the pH of the reaction mixture, and the reaction inhibitor. The experiment has been tested at multiple universities in physical chemistry laboratory courses with both large and small enrollments. We describe the experiment and its implementation in both synchronously and asynchronously taught courses.

Fruit salad’s recipes in the design of learning mean in eight-grade

This study makes the learning process in the 2013 curriculum encourage students to provide learning processes with real challenges and solve them so that 21st-century skills can be realized. The study aims to determine the role of activities in average learning that are expected to help students analyze, solve problems, and implement the making of fruit salads. The method used in this study is the type of validation research design; research subjects are students of class eight grade. There are three stages in the validation of this type of research design; the research design has three cycles: the preliminary design, design experiments in the form of Initial Teaching Experiments (Pilot experiments) and teaching experiments, and retrospective analysis. The teaching experiment results show that if 50% of students complete the jumping task, applying (the implementation phase) in the process of making fruit salad. Errors in carrying out activities are not careful in reading the information, so people mistakenly see the price of fruit salad ingredients and their weaknesses in calculating and not understanding the material provided.

Epistemological fruit salad: Broadening methodology in positive psychology research to develop contextualised interventions and understandings of well-being

ABSTRACT The newly developing field of positive psychology has largely ignored the context of the individual in both research design and reporting. Limited knowledge exists about how people in different contexts (as opposed to cultures) experience well-being. Consequently, many positive psychological interventions (PPIs) are de-contextualised and applied universally. We argue that it is critical for the positive psychology field to adopt different research paradigms and methods to generate more contextual knowledge about well-being. We aim to demonstrate that contextual knowledge of well-being will generate more meaningful and useful information that can be used to inform future applied interventional research. The current article showcases combinations of different methodologies and demonstrates how each has led to varying understandings of well-being in different occupational contexts. The authors argue that contextualised knowledge of well-being can benefit the applied nature of positive psychology and increase the effectiveness of PPIs.

Association of Dietary Practices with Mental Health Problems among Geriatrics

Identification of elderly people dietary practices is the first step towards encouraging healthy diet in them. Proper diet, special care and supplementation are very necessary for effective physical or mental survival of older people with the age of 60-95 years.Objective:To find out the association of dietary practices with mental health problems among geriatrics. Methods:A Cross-sectional Study was operated to assess the dietary practices through pretested Questionnaire (MNA) on the basis of 24 hours’ recall method among Older Adults. The study duration was 4 months and the technique was Non probability convenient sampling.The sample size was 290 older people out of which 48% were males and 52% were females aged between 60-95 years residing in different Old Age Homes of Lahore. The data were analyzed with SPSS version 21.0. The qualitative variables were reported using percentages and frequencies. Chi-square test was applied and p-value less than 0.05 was considered significant.Results:The results revealed that out of 290 respondents; 81(30%) of them were skipping breakfast, 133 (46%) were skipping lunch, 31(11%) were skipping dinner. There were 115(40%) geriatrics which were suffering from depression, 101(35%) were suffering from dementia, 29(10%) were suffering from Insomnia, 45(15%) had Dizziness/Irritability. Only 35(12%) older adults who were taking Supplements. On daily basis, 198(68%) of elderly people were incorporating Chapatti/rice into their diet as the best source of energy, 61(21%) respondents were preferring Milk/yogurt, 22(8%) of older people were consuming fruit juices and salad, 8(3%) of older people were those whose daily food was Soup/porridge. Conclusions:The study concluded that most of the older adults were skipping their meals on daily basis and were suffering from depression, dementia, Insomnia, Dizziness/Irritability. They were less focusing on supplements. The elderly people were mostly consuming Chapatti/rice on daily basis from all of the food groups, they were observed in stressful situations during the meal, when most of the people had reduced their food, there were some who stopped eating. In both males and females, a trend of sweet and salty cravings was mostly seen.