Granny Smith Apples Research Articles

Evaluating serotype-specific survival of Listeria monocytogenes and Listeria innocua on wax-coated Granny Smith apples during storage

Listeria monocytogenes serotypes 1/2a, 1/2b, and 4b are implicated in over 90 % of human listeriosis cases; however, information regarding the serotype-specific survival of L. monocytogenes on apples remains limited. This study evaluated the survival dynamics of these serotypes, using two sets of strains, on Granny Smith apples (GSA) and examined the impact of wax-coating on their survivability during storage. The fate of Listeria innocua on GSA during commercial refrigerated air (RA) storage was also investigated. Results revealed distinct behaviors among L. monocytogenes serotypes. The culturable count of the serotype 4b strain on apples decreased significantly (P < 0.05) by 1.36 log CFU/apple within the first 48 h post-inoculation at ambient temperature. In contrast, counts of serotypes 1/2a and 1/2b strains significantly increased (P < 0.05) by 0.44 and 0.50 log CFU/apple, respectively, during this 48-h attachment period. Over the subsequent 12 weeks of cold storage, serotypes 1/2a and 4b remained stable on GSA, while 1/2b decreased by 1.68 log CFU/apple. Wax coating had a minor impact on L. monocytogenes survival on GSA under both cold and ambient storage conditions, regardless of serotypes. During 18 weeks of commercial RA storage, L. innocua exhibited a gradual decrease of 1.76–1.96 log CFU/apple on wax-coated GSA. Yeasts and molds showed no significant changes in populations due to wax coating, maintaining counts between 5.5 and 5.7 log CFU/apple by the end of the 18-week storage. Additionally, wax coating enhanced quality attributes, significantly preventing (P < 0.05) firmness loss and internal browning compared to unwaxed apples at the conclusion of storage. This study highlights the serotype-specific survival traits of selected L. monocytogenes produce-outbreak isolates on apples, emphasizing the importance of understanding the distinct behaviors of different serotypes.

Electrophysiological responses to appetitive and consummatory behavior in the rostral nucleus tractus solitarius in awake, unrestrained rats.

As the intermediate nucleus in the brainstem receiving information from the tongue and transmitting information upstream, the rostral portion of the nucleus tractus solitarius (rNTS) is most often described as a "taste relay". Although recent evidence implicates the caudal NTS in a broad neural circuit involved in regulating ingestion, there is little information about how cells in the rNTS respond when an animal is eating solid food. Single cells in the rNTS were recorded in awake, unrestrained rats as they explored and ate solid foods (Eating paradigm) chosen to correspond to the basic taste qualities: milk chocolate for sweet, salted peanuts for salty, Granny Smith apples for sour and broccoli for bitter. A subset of cells was also recorded as the animal licked exemplars of the five basic taste qualities: sucrose, NaCl, citric acid, quinine and MSG (Lick paradigm). Most cells were excited by exploration of a food-filled well, sometimes responding prior to contact with the food. In contrast, cells that were excited by food well exploration became significantly less active while the animal was eating the food. Most cells were broadly tuned across foods, and those cells that were recorded in both the Lick and Eating paradigms showed little correspondence in their tuning across paradigms. The preponderance of robust responses to the appetitive versus the consummatory phase of ingestion suggests that multimodal convergence onto cells in the rNTS may be used in decision making about ingestion.

Nutrient Content and in Vitro Digestibility of Apple Pomace Derived from Three Different Apple Cultivars

This study focused on evaluating the nutritional characteristics and in vitro true digestibility of apple pomace derived from three apple cultivars: Golden Delicious, Starking, and Granny Smith (Malus domestica Borkh). These apple cultivars were sourced from the local market in Nigde, Turkiye. Statistical analyses, including one-way analysis of variance (ANOVA) and Duncan's test, were employed to assess variations among the apple pomace samples. Results indicated that, except for in vitro true digestibility, there were no significant variations in the chemical composition and total phenolic matter contents among the apple pomaces (P&gt;0.05). However, Granny Smith apple pomace exhibited distinct features, such as higher neutral detergent fiber content (29.80%), elevated crude protein levels (5.09%) and substantial acid detergent fiber (25.30%) values. In contrast, Starking apple pomace displayed superior air-dry matter (27.24%), while Golden Delicious showcased enhanced dry matter (95.3%) and ash content (2.00%). Regarding total phenolic matter contents, Granny Smith excelled with 112.4 mg GAE/100g, outperforming Starking (103 mg GAE/100g) and Golden Delicious (75.8 mg GAE/100g). Crucially, Starking demonstrated superior in vitro true digestibility, with values reaching 92.36% (as received) and 92.23% (dry matter). Granny Smith, in comparison to Golden Delicious and Starking, displayed significantly different neutral detergent fiber digestibility (P&lt;0.05). Starking apple pomace exhibit the highest overall digestibility among the apple pomaces analysed in this study, hence recommended for use in ruminant nutrition. These findings have implications for the potential utilization of apple pomace in diverse applications, given the diverse nutritional profiles of these cultivars.

Identification of Quality Characteristics of Autochthonous Karasüt Apple during Cold Storage

The main objective of the research was to assess weight loss, respiration rate, firmness, soluble solids content (SSC), titratable acidity and vitamin C content of the autochthonous Karasüt apple throughout cold storage. The ‘Granny Smith’ cultivar was used as positive control. The fruit was kept at a temperature of 0.0±0.5°C and relative humidity of 90±5%. Quality losses were observed in the apples during cold storage. The weight loss of Karasüt apple (6.70%) was higher than that of Granny Smith (2.20%) at the end of cold storage. A lower respiration rate was measured in the Karasüt apple (1.23 nmol CO2 kg-1 s-1), compared to the positive control (1.53 nmol CO2 kg-1 s-1) at harvest. On the contrary, the respiration rate was higher on days 30 and 60. The fruit firmness of Granny Smith (27.14 N) was higher than that of Karasüt (22.47 N) at the end of cold storage. During the cold storage, a higher SSC was obtained from Karasüt apple compared to the positive control. However, titratable acidity was lower in Karasüt apple. In the first two measurements of cold storage, the vitamin C of Karasüt apple was higher than that of the positive control. As a result, it was revealed that Karasüt apple had faster quality losses during cold storage than Granny Smith apple cultivar.

Differential consumption of malic acid and fructose in apple musts by Pichia kudriavzevii strains.

To assess the capability of Pichia kudriavzevii strains isolated from wine, cider, and natural environments in North Patagonia to produce ciders with reduced malic acid levels. Fermentation kinetics and malic acid consumption were assessed in synthetic media and in regional acidic apple musts. All P. kudriavzevii strains degraded malic acid and grew in synthetic media with malic acid as the sole carbon source. Among these strains, those isolated from cider exhibited higher fermentative capacity, mainly due to increased fructose utilization; however, a low capacity to consume sucrose present in the must was also observed for all strains. The NPCC1651 cider strain stood out for its malic acid consumption ability in high-malic acid Granny Smith apple must. Additionally, this strain produced high levels of glycerol as well as acceptable levels of acetic acid. On the other hand, Saccharomyces cerevisiae ÑIF8 reference strain isolated from Patagonian wine completely consumed reducing sugars and sucrose and showed an important capacity for malic acid consumption in apple must fermentations. Pichia kudriavzevii NPCC1651 strain isolated from cider evidenced interesting features for the consumption of malic acid and fructose in ciders.

Influence of temperature and solute concentration during osmotic dehydration of apple (Malus domestica) cubes on the stability of probiotics

Currently, there is an upsurge in preference for the consumption of probiotic-rich foods. Besides their nutritive function, these compounds have demonstrated, in some instances, medicinal properties. The purpose of this study was to evaluate how temperature and sucrose concentration influenced the stability of probiotics (specifically Saccharomyces boulardii) during the osmotic dehydration of Granny Smith apple (Malus domestica) cubes. We prepared osmotic solutions with different sucrose concentrations (40, 50, and 60°Brix). We inoculated S. boulardii (250 mg each) into these solutions, followed by immersion of 1 cm-cubed apple cubes. We exposed these cubes to varying temperatures (37°C, 42°C, and 47°C) for a duration of 80 min. Various parameters were calculated, including the percentage of weight loss, percentage of solid gain, number of generations, and the doubling time. Results indicated that the apple cubes with more extreme dehydration were those treated at 50°Brix and 47°C exhibiting a weight loss of 40%. The treatment at 60°Brix and 42°C stood out, showing an increase of 350% of solid gain compared to other groups. Additionally, the highest number of generations of the strain occurred in the group treated at 50°Brix and 37°C, with a value of 9.32 ± 0.11 CFU/g and a doubling time of 7.50 ± 0.09 min. In conclusion, we deduced that under conditions of elevated temperatures and high solute concentrations, the S. boulardii strain might undergo inhibition and fail to develop adequately in the apple cubes subjected to osmotic dehydration.

Enhancing the efficacy of peracetic acid against Listeria monocytogenes and Listeria innocua on fresh apples using commercial acidic and alkaline cleaners

Peracetic acid (PAA) is a commonly used antimicrobial in brush-bed spray bar interventions during apple packing. Prior to sanitizer application on the brush-bed, specific fruit cleaners, such as Acidex Duo (AD), EpiClean (EC), Nature's Shield 220-ACL (NS 220), or Nature's Shield 330-ALK (NS 330), are used to remove of soil, debris, and natural wax from the surfaces of apples. This study evaluated the effectiveness of commonly used cleaners in the apple industry to improve the antimicrobial efficacy of PAA against Listeria monocytogenes on apple surfaces during brush-bed spray bar interventions. Granny Smith apples, 48 h post-inoculation, underwent submersion treatment with different cleaners, as well as PAA alone or in combination with the cleaners. A 30-sec treatment of 5.0% AD, 4.2% EC, 10.0% NS 220, and 10.0% NS 330 resulted in 0.65, 0.50, 0.68, and 0.51 log10 CFU/apple reduction of L. monocytogenes on apples, respectively. Incorporating AD, NS 220, and EC significantly enhanced the antimicrobial efficacy of an 80 ppm PAA intervention. The enhancing effects were not impacted whether the cleaner was applied consecutively with PAA (sequentially) or in combination with PAA (simultaneously), nor were they impacted by a post-treatment water rinse. A 30–120 s wash of 80 ppm PAA with AD, EC, and NS 220 at their suggested concentration resulted in 2.46–2.55, 1.87–2.03, and 2.34–2.48 log10 CFU/apple reduction of L. monocytogenes, respectively, compared to 1.39–1.64 log10 CFU/apple in PAA treatment alone. The inclusion of AD or NS 220 in 80 ppm PAA solution resulted in a reduction of 1.51–1.63 log10 CFU/apple of Listeria after 30–60 s brush-bed spray wash. This enhancement in efficacy was significant compared to the treatment with 80 ppm PAA alone, which resulted in a reduction of 0.94–1.03 log10 CFU/apple. This study demonstrated that using certain commercially available cleaners along with PAA can enhance the effectiveness of PAA in reducing L. monocytogenes on fresh apples.

Butterflies

Butterflies

New insight into morphological and genetic diversity of Phlyctema vagabunda and Neofabraea kienholzii causing bull's eye rot on apple and pear

AbstractFungi of genera Phlyctema and Neofabraea are the causal agents of bull's eye rot, a major postharvest disease of pome fruits. To investigate their morphological and genetic diversity, isolates obtained in Italy and Chile from decayed fruit and rainwater between 2014 and 2019 were grown on two agar media, inoculated onto four fruit cultivars and compared using four marker genes. Consistent intra‐ and interspecies phenotypic differences were recorded among isolates identified as P. vagabunda (two main morphotypes, PvM‐I and PvM‐II, were distinguished) and N. kienholzii. In particular, the Chilean isolates belonging to PvM‐I showed low sporulation in vitro, while isolates belonging to PvM‐II showed the most abundant sporulation and also formed conidiomata deep within fruit tissue. Host cultivar influenced the disease incidence in unwounded, inoculated fruit. Cripps Pink and Golden Delicious apples favoured the formation of P. vagabunda conidiomata and macroconidia, while Granny Smith apples and/or Kaiser pears restricted sporulation of some isolates of PvM‐I. Mycelial cords of P. vagabunda and N. kienholzii were consistently recorded in inoculated fruit, suggesting their possible involvement as a source of inoculum. Propagules of P. vagabunda were present in rainwater collected from apple plants from September to October in Italy. According to sequence analysis of ITS, EF‐1α, TUB2 and ACT1 regions of the fungi, 12 distinct sequence types were identified, three of which were characteristic of isolates from the Southern Hemisphere. The condensed maximum‐likelihood phylogenetic tree separated the 50 P. vagabunda isolates into six phylogroups, suggesting a correlation with their geographical distribution.

Non-destructive detection of codling moth infestation in apples using acoustic impulse response signals

Codling moth (CM) ( Cydia pomonella L.) is the most destructive pest for apples, causing large economic losses when not properly mitigated. Efficient detection methods can limit the spread of this pest in the apple supply chain. Non-destructive methods have several advantages over the current methods in that they can be applied to every apple (or a much larger sample) thereby reducing the possibility of missed detection. This paper examines the feasibility of acoustic impulse response methods for detecting CM larvae-infested apples. Experiments were performed on control and artificially infested apples from three different cultivars. Signals were recorded with a contact sensor, and 21 signal features were proposed and extracted to characterise relevant properties of the response. The 21 features were evaluated with 11 machine leaning algorithms to determine if the features or their subsets contained information that could reliability determine if an apple was/is infested. Classification test results using a 10-fold cross-validation indicated accuracy rates between 80% and 92% for Fuji apples, between 92% and 99% for Gala apples, and 63% and 97% for Granny Smith apples. The impulse response required between 60 and 80 ms for each apple (not counting setup/transition time). These results from this study suggest that active impulse response classification can potentially improve the detection of post-harvest apple CM infestation detection along the supply chain. • Acoustic impulse response signals were investigated for detection of codling moth in apples. • Ultrasonic sound from solenoid tapping were attenuated differently based on apple quality. • Ensemble methods were the better classifiers for differentiating signals from apples. • Classification rates for Gala were the best ranging between 0.92 and 0.99.

Effects of ultrasound pretreatment assisted drying methods on drying characteristics, physical and bioactive properties of windfall apples.

Drying is one of the most important post-harvest processes in order to ensure that the products harvested in certain periods are consumed throughout the year. In this study, Golden Delicious, Oregon Spur and Granny Smith apple cultivars (fallen apples) were dried in open-sun, a controlled glasshouse, microwave oven (200 W), hybrid system (100 W + 60 °C), convective greenhouse (70 °C) and freeze-dryer (-55 °C) with and without ultrasound pretreatments. Present findings revealed that the longest drying duration was observed in freeze-drying and the shortest in microwave drying. The greatest color change (ΔE) was observed in ultrasound pretreated Oregon Spur apples dried in a controlled glasshouse. The greatest total phenolics (40.08 mg GAE g-1 ), DPPH (2,2-diphenyl-1-picrylhydrazyl) inhibition activity (46.96%), FRAP (ferric reducing ability of plasma) antioxidant activity (68.01 μg Trolox g-1 ) and ascorbic acid content (1.52 mg AAE g-1 ) were observed in open sun-dried Granny Smith apples without ultrasound pretreatment. Generally, microwave and hybrid drying yielded better outcomes for bioactive, HMF (5-hydroxymethyl-2-furfural) and drying characteristics of windfall apples. © 2022 Society of Chemical Industry.

Machine learning algorithms to estimate drying characteristics of apples slices dried with different methods

In present study, Golden Delicious, Oregon Spur and Granny Smith apples were dried with the use of five different drying methods (open-sun, controlled greenhouse, microwave oven, hybrid dryer (microwave+convective) and convective dryer) and moisture ratio, moisture content and drying rate values were determined. Then, different machine learning algorithms (artificial neural network, k-nearest neighbors, random forest, gaussian processes and support vector regression) were used to estimate moisture ratio, moisture content and drying rates from drying methods, initial single product thickness, initial single product weight, single product moisture content, drying duration and single product temperatures of dried apples. Present findings revealed that output parameters were accurately estimated by machine learning algorithms. For moisture ratio estimation of all apple cultivars, Random Forest was identified as most successful algorithm with correlation coefficients (R) of 0.9800, 0.9873 and 0.9841, respectively. Random forest also yielded greatest correlation coefficients for moisture content and drying rate estimations.

Validation of Solar Dehydrator for Food Drying Applications: A Granny Smith Apple Study

Food loss is a global issue that may be alleviated with effective dehydration strategies. Solar dehydration, rather than traditional sun-drying, is one method that could allow for the safe, efficient preservation of food materials. In this study, passive solar dehydration was achieved using a psychrometric chamber to model the environment of sub-Saharan Africa, where the temperature was the major focus (24.3 °C to 29.4 °C). A mass decrease of 88.56% was achieved within 9 hours. Microbial testing (total aerobic bacteria, Gram-negative bacteria, and total yeasts and molds) demonstrated no difference (all negative) between food stored at 4 °C and dehydrated food, indicating that the dehydrator introduced no new contamination. A 16.0% decrease in vitamin C (VC) concentration was observed due to the lability of VC. Insight into the visual appeal of the food samples was provided by measuring browning values, where it was found that dehydrated green apples are significantly less brown than the sample exposed to air for the same length of time. Passive solar dehydrators could provide a simple method to reduce food waste and maintain nutritional content and visual appeal.

The Effects of Branching-promoter Treatments on Nursery Tree Quality in Braeburn and Granny Smith Apple Cultivars

Fidan kalitesi, modern meyve bahçelerinin meyveye yatma yaşı ve karlılığı üzerinde oldukça önemli etkilere sahiptir. Bu çalışmada yaygın olarak kullanılan fidan üretim yönteminin Kontrol (Tgöz aşı) yanı sıra; Tgöz aşı+dallanma ajanı (PR) (‘Tgöz+PR’), Dilcikli aşı+Tepe kesimi (50 cm)+PR (‘Tepe Kesimi (50))’, Dilcikli aşı+Tepe kesimi (70cm)+PR (‘Tepe Kesimi(70)’) ve (Dilcikli aşı+Çizme+PR) (Meyveli Fidan) gibi farklı yaklaşımların fidan kalitesi ve fizyolojisi üzerindeki etkisini belirlemek için, iki üretim dönemi süresince kapsamlı denemeler yürütülmüştür. Çalışmada bitkisel materyal olarak MM.106 anaçlı Braeburn ve Granny Smith elma çeşitleri kullanılmıştır. Odun dalı sayısı, odun dalı açısı, odun dalı uzunluğu, odun dalı kalınlığı, gövde kesit alanı, yaprak sayısı, fidan boyu, bitki besin elementi analizleri ve yaprak döküm zamanı gibi ölçüm ve gözlemler her iki fidan üretim periyodu için ayrı ayrı belirlenmiştir. ‘Meyveli Fidan’ yöntemiyle 1. deneme yılında Braeburn çeşidinde 13 adet/fidan ve Granny Smith çeşidinde 4 adet/fidan odun dalı (&amp;gt;25 cm) medyan değerleri elde edilmiştir. 2. deneme yılında ise bu değerler, sırasıyla 13 ve 6 adet/fidan olarak belirlenmiştir. Braeburn çeşidinde her iki deneme yılında da odun dalı sayısı ve yaprak sayısı değerleri bakımından en yüksek değerler ‘Meyveli Fidan’ yönteminde meydana gelmiştir. Besin elementi içerikleri bakımından elde edilen bulguların, fidan üretim yöntemlerine ve çeşitlere göre genel olarak büyük farklılık göstermediği belirlenmiştir. Bu sonuçlar, farklı çeşit/anaç kombinasyonları için farklı yaklaşımlarla fidan üretimi yapılabileceğini göstermektedir.

GC-MS Metabolite and Transcriptome Analyses Reveal the Differences of Volatile Synthesis and Gene Expression Profiling between Two Apple Varieties.

Aroma is a key quality attribute of apples, making major contributions to commercial value and consumer choice. However, the mechanism underlying molecular regulation of aroma formation genes and transcription factors remains poorly understood in apples. Here, we investigated the aroma volatile profiles of two apple varieties with distinctive flavors using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS). A total of 35 volatile compounds were identified in Granny Smith and Jonagold apples. Aldehydes were the most abundant volatiles contributing to the aroma in Granny Smith apple while esters were the dominant volatile compounds in Jonagold apple. In order to know more about the expression levels of aroma-related genes involved in the metabolic pathways, transcriptome sequencing of these two different apple varieties was conducted utilizing the Illumina platform. In total, 94 differentially expressed genes (DEGs) were found in the fatty acid metabolism, amino acid metabolism, the mevalonate pathway and phenylpropanoid pathway. Furthermore, compared to the Granny Smith apple, the expression of multiple genes and transcription factors were upregulated in the Jonagold apple, which might play important roles in the synthesis of aroma volatile compounds. Our study contributes toward better understanding on the molecular mechanism of aroma synthesis in apples and provides a valuable reference for metabolic engineering and flavor improvement in the future.

Effects of Some Weak Acids and Moringa oleifera Leaf Extract Powder on the Colour of Dried Apple

This study aimed to find alternatives to sulphite as a preservative for dried fruits. Granny Smith apples were sanitised in a 200 ppm sodium chlorite solution, de-cored, peeled, and cut into slices. The sliced apples were pre-treated/dipped in a water solution containing the three weak acids, namely, ascorbic acid (AA), citric acid (CA), and potassium sorbate (PS) as well as Moringa oleifera leaf extract powder (MOLEP). A screening fractional factorial experiment consisting of five independent variables (AA, CA and PS, time and temperature and MOLEP) constrained at their upper and lower levels (AA: 0.5 to 2.0%, CA: 0.3 to 2.0%, MOLEP: 0.1 to 0.2%, time: 7 to 15 h and temperature: 57 to 70 °C) were evaluated for their effect on the colour of the dried sliced apples. An increase in the concentration of the CA significantly increased the lightness (p = 0.05) and decreased the redness (p = 0.0022) of the dried apple slices. AA and PS did not impact the lightness of the dried sliced apples. A dipping solution of citric acid at 2.0%, Moringa oleifera leaf extract powder at 0.1%, and drying time of 7 h at 70 °C effectively minimized the discolouration of the dried sliced apples.

Exploring The Potential Acceleration of Granny Smith Apple Drying By Pre-Treatment With CO2 Laser Microperforation

Exploring The Potential Acceleration of Granny Smith Apple Drying By Pre-Treatment With CO2 Laser Microperforation

Potential of quercetin in combination with antioxidants of different polarity incorporated in oil-in-water nanoemulsions to control enzymatic browning of apples

Quercetin in combination with other antioxidants from natural sources and different polarity, including quercetin-3-rhamnoside, ascorbic acid, and α-tocopherol, were incorporated into oil-in-water (O/W) nanoemulsions to evaluate their effects on the activity of polyphenol oxidase (PPO) and browning of Granny Smith apple fruits. Additionally, molecular modeling methods were used to determine the ability and possible mechanisms of action of quercetin and quercetin-3-rhamnoside to inhibit PPO and to reduce the o-quinones derived from (–)-epicatechin, chlorogenic acid, catechol and methylcatechol (PPO substrates). Nanoemulsions were prepared using a low-energy emulsification method. In all nanoemulsions, Dynamic Light Scattering (DLS) analysis showed a size distribution of droplets between 100 and 500 nm diameter, whereas microscopical observation by freeze-fracture transmission electron microscopy (FF-TEM) corroborated the presence of the droplets and their size. Also, occasional arrangements consisting of stacked layers, with vesicle-like structures between them, were seen. The nanoemulsion 1, that contained the four antioxidants was the one that showed the best effect on PPO, inhibiting it by 41%, and inhibiting the browning of the apple flesh between 81 and 74% in a period of 6 h. Calculations with molecular modeling methods suggest that quercetin may be a more effective reducing agent than ascorbic acid and quercetin-3-rhamnoside, and could also act as a non-competitive inhibitor of PPO. While quercetin-3-rhamnoside represents a selective and competitive inhibitor of PPO. The most important function of α-tocopherol in the nanoemulsions could be the regeneration of quercetin to prolong its antioxidant activity.

Determination of the ursolic and oleanolic acids content with the antioxidant capacity in apple peel extract of various cultivars.

Apples are rich sources of ursolic acid (UA) and oleanolic acid (OA) which are the major and most prominent triterpenes in the peel of an apple. Pentacyclic triterpenes are ideal nutraceuticals due to their ability to reduce the risk of many life-threatening diseases such as cancer, cardiovascular and diabetes. This study was to determine the content of UA and OA in the apple peel extract from different cultivars grown in South Africa as well as the correlation of their content level with antioxidant capacity. Quantitative analysis of UA and OA in apple peels from three cultivars; red delicious (RD), royal gala (RG) and granny smith (GS) apples was carried out using HPLC and their antioxidant capacity was analyzed using the DPPH assay. The RD showed the highest content of UA and OA (248.02 ± 0.08 µg/ml and 110.00 ± 0.08 µg/ml respectively) in the apple peel extract and also displayed a significantly high level of antioxidant capacity (97.3 ± 0.40%; p < 0.0001) compared to the RG and GS cultivars. A strong positive correlation was noted between the UA, OA and antioxidant capacities of all the cultivars. Only the RD cultivar showed a significant correlation though; UA (r = 0.9570; p = 0.0027) and OA (r = 0.8503; p = 0.0319). This study demonstrated that the RD and RG apple peels possess the highest UA and OA content which invariably increases their antioxidant activities compared to GS apple. Thus, both apple cultivars would be useful and recommended for food consumption and nutraceuticals values to improve human health.

Characterization of Moringa oleifera leaf and seed protein extract functionality in emulsion model system

This study provides a comparative overview of Moringa oleifera leaf and seed protein extract (LPE and SPE, respectively) functionality in emulsions. Raw seed cake (RS) had more protein (45.8%) than raw leaf (RL) (27.4%). RL comprised higher polyphenol and flavonoid content than RS, Granny Smith apples, and Goji berries. Protein functionality data revealed that LPE had excellent solubility, and emulsifying properties than SPE at pH 7.0. In contrast, SPE had relatively strong surface hydrophobicity. At pH 7.0, leaf extract emulsions (LEE) possessed relatively small particle size distribution, strong negative charge, excellent stability, and minimum sedimentation velocity. On contrary, at pH 3.5, particle size, and velocity increased, contributing to monodisperse sedimentation. Seed extract emulsions (SEE) had an overall large particle size and demonstrated fast and extensive creaming and sedimentation at both pH conditions. Our findings indicate that M. oleifera leaf protein extracts have considerable potential for use in emulsion-based foods.