Guava Pulp Research Articles

Formulation and Standardization of Different Milk Ice-Cream Fortified with Pink Guava Pulp

Formulation and Standardization of Different Milk Ice-Cream Fortified with Pink Guava Pulp

English

The goal of this paper is to contribute to research on the peanut crop by studying the making of two beverages based on peanut extract in order to be first by rural communities, which work with familiar agriculture and school meals. In the experiment it was studied the enrichment of the peanut extract with umbu pulp and peanut extract with guava pulp in three formulations as well as the storage of the beverages in polyethylene terephthalate (PET) containers at the temperature of -18°C for 150 days. The beverages were evaluated as to their humidity, ashes, pH, acidity and protein. As a result, there is the possibility of making a product bases on peanut and enriched with fruit pulp representing good market potential.   Key words: Arachis hypogaea, umbu and guava pulp, peanut milk. &nbsp

Effect of Different Concentration of Guava Pulp, Apple Pulp and Sugar Solution on the Shelf Stability of Blend Leather Storage at Ambient Temperature

The aim of the study was to evaluate a suitable combination of guava pulp, Apple pulp and sucrose solution for the preparation of guava and apple blend leather, stored at ambient temperature. The treatments were T0, T1 and T2. The samples were wrapped in the aluminum foil and evaluation was carried out for total period of 90 days. Physiochemical analysis, acidity, pH, brix0 and sensory characteristics of color, taste, texture and overall acceptability (using Larmond scale) were evaluated at 15 days interval. The TSS of guava and apple blend pulp was 8 brix0 when sucrose solution was added in different ratio, Then TSS of guava and apple blend leather was increased from 56.53g to 58.37a during storage. Maximum increased was observed T1 (20a%), while lowest value was observed in followed by T0 (13.93f%). The pH of guava and apple blend pulp was 4, then the pH of guava and apple blend leather was decreased from 3.86g to 3.68a for the period of storage. Maximum reduced was perceived in T1 (5.03c%), in compare minimum fall was observed in T0 (4.13f%). The Titratable acidy of guava and apple blend leather was increased from 1.27g to 1.46a for the period of storage. Supreme increased was perceived in T0 (19.47%), while lowest raise was observed in T2 (15.38%). The storage intervals had effect on the mean scores for organolyptic assessment. Mean scores of juries for the color of guava and apple blend leather was reduced from 7.33g to 5.27a for the period of storage. Supreme decreased was perceived in T0 (41.67%), while lowest fall was observed in T2 (18.75%). Mean totals of juries for the taste of guava and apple blend leather was reduced from 6.83g to 4.80a for the period of storage. Maximum reduced was detected in T0 (44.4%), while lowest fall was observed in T2 (21.25%). Mean scores of judges for the texture of guava and apple blend leather was reduced from 700g to 5.07a for the period of storage. Maximum decreased was perceived in T0 (38%), while lowest fall was observed in T0 (18.75%). Mean scores of juries for the overall acceptability of guava and apple blend leather was reduced from 7.07g to 5.03a throughout the storage. Maximum decreased was perceived in T0 (42.31%), while lowest fall was observed in T2 (20%). Statistically result was showed that the treatment T2 was found most acceptable both Physiochemical and organoleptically.

Rheological modelling, microstructure and physical stability of custard-like soy-based desserts enriched with guava pulp

Search for food products containing functional ingredients such as soy derivatives and pulp fruits has stimulated the development of new formulations of desserts. The aim of this study was to evaluate the influence of the addition of water-soluble soy extract, modified starch and guava pulp on the rheological parameters, microstructure, water-holding capacity (WHC), creaming index, pH and soluble solid content of creamy soy-based desserts. Rheologically, the samples were characterized as no time-dependent, shear-thinning weak gel-like systems. The physicochemical and rheological parameters evaluated varied in a wide range as a function of the soy, starch and guava pulp contents, with the soy extract content being the variable that most affected these properties. There was a link between the microscopic analysis and the WHC, and a strong correlation between WHC and the rheological parameter Q was observed.

Chemical composition, fatty acid profile and bioactive compounds of guava seeds (Psidium guajava L.)

This study aimed to characterize the chemical composition, determine the fatty acid profile, and quantify the bioactive compounds present in guava seed powder (Psidium guajava L.). The powder resulted from seeds obtained from guava pulp processing. The agro-industrial seeds from red guava cv. paluma were used, and they were donated by a frozen pulp fruit manufacturer. They contain varying amounts of macronutrients and micronutrients, with a high content of total dietary fiber (63.94 g/100g), protein (11.19 g/100g), iron (13.8 mg/100g), zinc (3.31 mg/100g), and reduced calorie content (182 kcal/100g). Their lipid profile showed a predominance of unsaturated fatty acids (87.06%), especially linoleic acid (n6) and oleic acid (n9). The powder obtained contained significant amounts of bioactive compounds such as ascorbic acid (87.44 mg/100g), total carotenoids (1.25 mg/100 g) and insoluble dietary fiber (63.55 g/100g). With regard to their microbiological quality, the samples were found suitable for consumption. Based on these results, it can be concluded that the powder produced has favorable attributes for industrial use, and that use of these seeds would be a viable alternative to prevent various diseases and malnutrition in our country and to reduce the environmental impact of agricultural waste.

Avaliação físico-química e comportamento higroscópico de goiaba em pó obtida por spray-dryer

The guava is one of the most popular tropical fruits, being highly accepted all over Brazil. Many food products can be made from the fruit, such as jams, jellies, liquors and many types of juice. Given the above, the objective of this research was to characterise atomised guava pulp as to its physicochemical composition, and assess its hygroscopic behaviour by means of adsorption isotherms employing different mathematical models. The physicochemical analyses, carried out on both the whole guava pulp and on the atomised guava powder, were: moisture; pH; acidity; soluble solids and ascorbic acid, giving the following results respectively: 88.57-5.69 %; 3.76-3.88, 0.43-0.24 mg 100 g-1; 8.43 to 93.00 ºBrix and 2.77-3.79 mg 100 g-1. The adsorption isotherms were constructed adjusting the experimental data to the mathematical models of GAB, BET, Henderson and Oswin. The Henderson model presented the best fit to the atomised guava powder for all temperatures tested, presenting an error ranging from 09.93 to 12.09% and a correlation coefficient ranging from 0.9900 to 0.9934.

Physical Properties of Red Guava (Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature

Abstract Physical properties of fluid and semisolid foods, such as density and rheological behavior, must be carefully taken into account on designing unit operations for the processing of such kind of products. In this work, a rotational rheometer of concentric cylinders was used to evaluate the rheological behavior of red guava pulp (Psidium guajava L.), with different soluble solids content (5, 10, and 15°Brix), at four temperatures (10, 30, 50, and 70°C). Also density data were obtained using pycnometry. Models were fitted to the obtained experimental data, in order to mathematically represent the rheological parameters and the density as functions of temperature and soluble solids content. The rheological behavior of the red guava pulp was adequately described by the Ostwald-de-Waele model, with a pseudoplastic behavior. Models to describe the simultaneous effect of temperature and concentration on the density were also presented.

ANTIOXIDANT ACTIVITY OF TROPICAL FRUITS AS RELATED TO THEIR POLYPHENOL, VITAMIN C AND CAROTENOID CONTENTS: A REVIEW

Today?s consumers are more and more concerned with foods containing components that are providing health benefit, such as polyphenols, vitamins and carotenoids. The contribution of these components to health benefit in plant-derived food has often been related to their antioxidant properties. Most studies on these components in fruits have been carried out in temperate countries. Less is known about them in fruits from tropical areas, whereas the international trading of tropical fruits is developing. This paper summarizes knowledge on polyphenols, vitamin C and carotenoids in tropical fruits in relation to their measured antioxidant activity. Data on the composition of these fruits in vitamins have been recently published. Less information is available on their total phenolic content and their phenolic composition. A statistical analysis including data on various tropical fruits has shown that the correlation coefficient between antioxidant activity and total phenolic content was 0.96. The corresponding coefficient for ascorbic acid amounted 0.23 to 0.35, depending on the method used to measure the antioxidant activity. It is noticeable that in acerola (Malpighia emarginata) and guava (Psidium guajava), which exhibit the highest antioxidant activity, this activity is highly linked to both total phenolic and ascorbic acid contents. Antioxidant activity was shown to be negatively correlated to carotenoid content in guava. However, it is generally not clear which compounds are responsible for the antioxidant properties of tropical fruits, as they have rarely been simultaneously analyzed for their composition in all these components and their antioxidant activity. Moreover, total phenolic, ascorbic acid and carotenoid contents may be highly influenced by cultivars, as suggested in mango and guava pulp. The effects of the development and maturation stages and of postharvest storage conditions on these components and on antioxidant activity in tropical fruits still need to be investigated. (Resume d'auteur)

Comparative analysis of aroma compounds and sensorial features of strawberry and lemon guavas (Psidium cattleianum Sabine)

The aroma of strawberry and lemon guava fruits (Psidium cattleianum Sabine) was studied by sensory analysis, gas chromatography–olfactometry (GC-O) and quantitative analysis. Volatiles released from the pulps were collected in a trapping system consisting of LiChrolut EN resins and eluted with dichloromethane/methanol. In total, 23 odour zones were detected by GC-O, of which 16 were found in the extract from the strawberry guava pulp and 17 in the extract from the lemon guava pulp. Among the compounds identified, only 10 were common to both strawberry and lemon guavas. The descriptive sensorial analysis differentiated between the aroma profiles of the strawberry guava pulp with the descriptor “tomato” and the lemon guava pulp with the descriptor “tropical fruit”. The typical aroma of the guava fruits was dominated by the presence of numerous aldehydes and ketones among which (Z)-3-hexenal was the most intense odorant, while 1,8-cineole and linalool were also revealed as important aroma constituents.

Study of extrusion behaviour and porridge making characteristics of wheat and guava blends.

Extrusion cooking studies were carried out with a view to develop an instant porridge from wheat grits and guava pulp at different levels from 10 to 50%. The mixtures were dried to bring down the moisture content to 12, 15 or 18% and processed using twin screw extruder. The properties of extrudates (expansion ratio and density) and porridge (water absorption index, water solubility index and sensory quality) were studied. Increase in feed moisture content and guava pulp level resulted in the decrease in expansion ratio and increase in density of the extrudates. Water absorption index (WAI) increased and water solubility index (WSI) decreased with increase in feed moisture content. With increase in level of pulp, WAI decreased and WSI increased. Highly acceptable porridge was obtained at 15% feed moisture content and 20 and 30% guava pulp. To the samples with selected feed moisture and pulp levels, sugar was added at 20, 25 and 30% levels to prepare the final product. Sugar level of 30% was found out to be most acceptable. Fruit porridge stored in LDPE and aluminum laminate pouches at ambient temperature remained acceptable upto 6months.

Processing and quality evaluation of coconut based jam

Coconut stand out as the foremost amongst the palms that human kind has discovered for is multifarious uses to sustain and support life. In recent years emphasis is focused on product diversification, by products utilization and development of value added coconut products to improve the coconut economy. Coconut jam is a traditional high sugar coconut food product, commonly consumed as desert, bread spread and rice cake topping. An attempt was made to utilize the residual coconut pulp left in the tender coconuts after removal of coconut water. The coconut pulp was mixed with pineapple pulp and guava pulp in different proportions to increase the acceptability of the jam. The prepared coconut jam packed in plastic container and glass bottles and had the shelf life of 180 days at room and refrigerated temperatures. The changes in chemical, microbial and organoleptic characteristics of the coconut jam were studied.

Heat transfer analyses using computational fluid dynamics in the air blast freezing of guava pulp in large containers

Heat transfer during the freezing of guava pulp conditioned in large containers such as in stacked boxes (34 L) and buckets (20 L) and unstacked drums (200 L) is discussed. The air velocities across the cross-section of the tunnel were measured, and the values in the outlet of the evaporator were used as the initial conditions in computational fluid dynamics (CFD) simulations. The model tested was turbulent standard k-e. The CFD-generated convective heat transfer coefficients were mapped on the surfaces for each configuration and used in procedures for the calculation of freezing-time estimates. These estimates were compared with the experimental results for validation. The results showed that CFD determined representative coefficients and produced good correlations between the predicted and experimental values when applied to the freezing-time estimates for the box and drum configurations. The errors depended on the configuration and the adopted mesh (3-D grid) construction.

Protective Effects of Guava Pulp on Cholestatic Liver Injury.

Background. Cholestatic liver injury is a leading cause of chronic liver diseases involved with oxidative stress changes and inflammation; thus, antioxidant and anti-inflammation compound-rich guava may play a pivotal role in protecting against the cholestatic liver damages. Our aims for this study are to determine whether guava pulp (GP) has protective effects on cholestatic liver injury-induced mouse model and on interleukin-6 (IL-6) mediated proliferation of QBC939 cholangiocarcinoma cell line. Methods. Mice were induced to cholestatic liver damage by left and median bile duct ligation (LMBDL) surgery and then treated with GP. Plasma and liver samples were collected for biochemical and pathological assays. 5-Bromo-2′-deoxyuridine (BrdU) assay and Western blots were used to detect proliferation and gene expression in QBC939 cells, respectively. Results. Compared with LMBDL only group, in GP-treated mice, the levels of alanine aminotransferase (ALT) and bilirubin decreased, biliary epithelial cell proliferation and liver fibrogenesis were suppressed, Src/MEK/ERK1/2/c-Myc pathway and expressions of transforming growth factor β1(TGF-β1), tissue inhibitor of metalloproteinases TIMP), and procollagen 1α1(COL1α1) were downregulated significantly. Moreover, the GP extract reduced IL-6-enhanced QBC939 cell proliferation, p-ERK, and c-Myc expression as well. Conclusions. GP may provide a new perspective for the treatment of cholestatic liver injury.

Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage

The effect of mango and guava pulps on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a soy yoghurt (SY) and on probiotic survival under simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 °C. The impact of fruit pulps on SY sensory acceptability was also assessed. Three formulations were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus) and supplemented with inulin and okara: SYC (control), SYM (with mango pulp), and SYG (with guava pulp). All formulations showed probiotic viabilities ranging from 8 to 9 log cfu/g, and fruit pulps did not affect the probiotic viabilities. However, the fruit pulps decreased probiotic survival significantly to simulated gastrointestinal stress. Acceptability was higher for SYM and this difference was significant at 21 days. Therefore, the improved acceptability of SY through the addition of fruit pulps might lead to a reduction in probiotic functionality.

Quantificação de compostos fenólicos e ácido ascórbico em frutos e polpas congeladas de acerola, caju, goiaba e morango

O crescente interesse da população pela promoção da saúde vem despertando a atenção dos consumidores por alimentos ricos em antioxidantes, combinado com a praticidade do consumo de sucos de frutos processados. O presente trabalho objetivou quantificar e avaliar a capacidade antioxidante de compostos fenólicos e ácido ascórbico em frutas in natura e polpas congeladas. As frutas in natura e polpas congeladas obtidas na região de Lavras - MG foram submetidas à quantificação de compostos fenólicos e ácido ascórbico e os respectivos extratos acetônico-etanólico e acetônico-metanólico. Foram determinadas suas atividades antioxidantes pelos métodos radicalares DPPH e ABTS. O extrato acetônico-metanólico foi mais efetivo para extrair os compostos antioxidantes das amostras. Apenas as polpas congeladas de acerola apresentaram uma redução do teor de compostos fenólicos em relação ao fruto. Para o teor de ácido ascórbico, houve uma redução nas polpas congeladas de acerola e goiaba. As amostras de acerola apresentaram os maiores teores de compostos fenólicos, ácido ascórbico e atividade antioxidante em relação aos demais frutos analisados.

Production of “peanut milk” based beverages enriched with umbu and guava pulps

Developing countries face a common problem that is the deficiency in protein intake by poor people. This problem demands incentive policies for consumption of vegetable protein with low cost and good quality. As a solution to the problem, the production of two peanut based beverages has been sought due to their adequate source of protein, wide offer and low cost. It has also been taken under consideration total titratable acidity, pH, moisture content, proteins, and ashes from the “peanut milk” enriched with umbu and guava pulps, stored at a temperature of −18°C (−0.4F) for 150days with follow ups every 30days. Results for acidity regarding the beverage enriched with umbu pulp were superior to the beverage enriched with guava pulp; as to protein amount, it was observed a decrease in the studied formulations during storage.

Fruit compounds affect male sexual success in the South American fruit fly, Anastrepha fraterculus (Diptera: Tephritidae)

AbstractAlthough exposure to plants has been shown to influence sexual behaviour in a number of phytophagous insect species, a relatively small number of fruit flies have been investigated in that respect. Here, we evaluated the effect of exposure to the pulp of guava and mango and to essential oils emanating from glands in the flavedo area of lemons on the mating success of Anastrepha fraterculus (Wiedemann) (Diptera: Tephritidae) males. We also evaluated different durations of exposure and the need for physical contact with the fruit. Results showed that exposure to guava increased the mating success of both wild and laboratory males relative to non‐exposed males. In addition, exposed wild flies copulated earlier than non‐exposed males. Physical contact with the fruit or ingestion of compounds was not a prerequisite for this phenomenon to occur, since just the exposure to volatiles resulted in a significant enhancement in mating success. Exposure to mango did not affect male sexual performance. In contrast, exposure to lemon for 1 day decreased mating success of males relative to unexposed males, whereas exposure for longer periods seemed to eliminate this effect resulting in comparable mating success rates between treated and untreated males. These results provide a better understanding of the sexual behaviour of this species and may also find application for its control.

Phenolic-rich extract from the Costa Rican guava (Psidium friedrichsthalianum) pulp with antioxidant and anti-inflammatory activity. Potential for COPD therapy

The potential therapeutic effects of Costa Rican guava (Psidium friedrichsthalianum) extracts for chronic obstructive pulmonary disease were examined. The ethyl acetate fraction displayed the highest antioxidant activity, as compared to the hexane, chloroform, and n-butanol fractions, as well as the crude extract. This fraction was evaluated for its anti-inflammatory activity response relationship against interleukin-8 (IL-8) and inhibition of matrix metalloproteinase-1 (MMP-1) expression before and after treatment with cigarette smoke. The ethyl acetate fraction exhibited inhibitory activity against IL-8 production and MMP-1 expression, showing the most potent inhibitory activities in both assays at 100μg/mL, and nine compounds (1–9) were found. Phenolic compounds 1-O-trans-cinnamoyl-β-d-glucopyranose (2), ellagic acid (3), myricetin (4), quercitrin (7), and quercetin (9) were identified using standard compounds or literature reports from related species. Compounds 1, 5, 6, and 8 were tentatively identified as 1,5-dimethyl citrate (1), sinapic aldehyde 4-O-β-d-glucopyranose (5), 3,3′,4-tri-O-methylellagic acid-4′-O-d-glucopyranoside (6), and 1,3-O-diferuloylglycerol (8), All nine compounds are reported for the first time in Costa Rican guava.

Thermal Conductivity Measurements and Predictive Models for Frozen Guava and Passion Fruit Pulps

The thermal conductivity of guava and passion fruit pulps was measured at temperatures between −30°C and their initial freezing temperature using the hot wire probe method. The results were compared with those calculated using the parallel, perpendicular, and Maxwell-Eucken models as a function of the ice fraction, and the discrepancies in the results are discussed. Exponential equations were then fit to the experimental data to determine the thermal conductivity of the pulps as a function of temperature. These equations produce mean relative errors of 8.1 and 4.0% in the values estimated for the guava and passion fruit pulp, respectively.

Carotenoids and Their Geometry Isomers in Selected Tropical Fruits

This study determined the carotenoids content in cherry tomato, pink guava, and red grapefruit pulps and juices. Cherry tomato pulp exhibited the highest β-carotene content whereas pink guava pulp had the highest lycopene content. However, β-carotene and lycopene contents in the studied fruit juices were lower than their pulps in the same sample portion. Interestingly, six to twelve cis-isomers of carotenoids were identified in the fruit pulps and juices studied. A higher number of trace amounts of cis-carotenoids was found in fruit pulps as compared to juices. Therefore, consumption of whole fruit is recommended as the studied fruit juices have lower carotenoids content.