Fruit Ingredients Research Articles

Structural design of natural plant-based foods to promote nutritional quality

During traditional industrial processing of fruit and vegetable derived foods, consideration of the eventual retention, bio-accessibility or bio-availability of nutrients has hitherto been a secondary priority. Indeed standard processing of soups and sauces involves treating all ingredients in a similar way, usually by prolonged heat treatment and results in both lowered nutritional value and sensory quality of food products. Such products are typically structured using various additives including starches, gums and stabilizers, which consumers regard as unnatural, rather than exploiting the endogenous structuring potential of the fruit and vegetable ingredients as available at the farm gate. Recent studies undertaken within the EU sponsored 'Healthy Structuring' project have shown how to design an industrially manufactured product with good sensory qualities that is natural and nutritious. The strategy has been to use the inherent structural and nutritional properties of the raw material ingredients, on the one hand to ensure the textural quality of the final product without the use of artificial gums or stabilizers and, on the other hand to optimize the nutritional quality of the final product. This review briefly summarizes both the approach taken and the results obtained within the project.

Survey of sulfites in wine and various Turkish food and food products intended for export, 2007–2010

Surveys were carried out between 2007 and 2010 to determine the total levels of sulfites in 1245 samples of wines, dried apricots, dried vegetables, nuts, juices and purees, frozen foods and cereals containing dried fruit supplied by food inspectors and by food producers for testing or for export certification. Sulfite analysis of wine was carried out using the Ripper method with an LOQ of 5 mg l−1 and for dried and other foods the Monier-Williams distillation procedure was employed with an LOQ of 10 mg kg−1. In the survey all wines contained measurable sulfites, but with the exception of one sample of white wine they were otherwise below Turkish Food Codex limits of 160 mg kg−1 for red wine, 210 mg kg−1 to white wine and 235 mg kg−1 for sparkling wine. None of the cereal products, frozen foods, juices or purees contained sulfites above 10 mg kg−1. However, all dried apricot samples contained significant levels of sulfite with around 40% having levels exceeding the Turkish limit of 2000 mg kg−1. Significant levels of sulfite were found in other samples of dried fruit with even a fruit and nut bar containing 1395 mg kg−1 of sulfite, suggesting the dried fruit ingredients contained levels above regulatory limits.

Effects of polyphenols: Resveratrol and its natural analogues and tannic acid on DNA oxidative damage and apoptosis in human neutrophils

Our earlier studies (1,2) showed that tannic acid and naturally occurring stilbenes resveratrol and its analogue pterostilbene, the common ingredients of berries fruits, are involved in the key events of the initiation and promotion stages of carcinogenesis. The latter included the inhibition of transcription factors responsible for the inflammatory response. The aim of this study was to evaluate the effect of these compounds on DNA oxidative damage and apoptosis in human polymorphonuclear neutrophils (PMN). In order to induce oxidative burst PMN were stimulated with 12Otetradecanoylphorbol13acetate. Treatment of PMN with the tested polyphenols at the concentration range which did not show cytotoxicity resulted in the reduced production of reactive oxygen species and subsequently DNA oxidative damage assessed by Single Cell Gel Electrophoresis (comet assay). Tannic acid caused the 50% decrease in DNA oxidative decomposition at the concentration as low as 1µmol. Resveratrol caused a similar effect at a concentration 100 times higher. All tested polyphenols induced apoptosis by increasing the activity of procaspase3, phosphatidylserine translocation and loss of mitochondrial membrane potential. The highest proapoptotic activity was demonstrated by 3'5,4'trimethoxystilbene and tannic acid. This effect however was dependent on the dose. At the higher concentrations (50µmol) an antiapoptotic effect was observed. Collectively ROS production in activated PMN seems to influence their lifespan and can be modulated by stilbenes and phenolic acids. Such activity might be useful in adjuvant therapy of inflammatory diseases.

Determination of the fruit content of apricot and strawberry jams and spreads and apricot and peach fruit preparations by gravimetric quantification of hemicellulose

An innovative method developed for fruit content determination based on the quantification of hemicellulose was applied to apricot and peach fruit preparations, apricot and strawberry jams and spreads. For this purpose, the hemicellulose fraction was isolated from the alcohol-insoluble residue from peaches, apricots, and strawberries, yielding the amount of the respective fresh fruit per gram hemicellulose. Fruit preparations from peaches with 34.4%, 47.2% and 66.4% fruit content were produced using pectin and carrageenan, xanthan or starch, respectively, as hydrocolloids. Jams from apricots and strawberries were prepared with pectin. Fruit contents of apricot jams were 34.1% and 48.2%, and 36.6% and 46.4% in strawberry jams, respectively. Furthermore, a range of commercial apricot spreads and jams and one strawberry spread as well as apricot and peach fruit preparations were examined. The fruit content was calculated based on the amount of hemicellulose. Calculated fruit contents were in good agreement with the respective product specifications (e.g. 62.6% vs. 66.4%, 35.2% vs. 34.1%, 67.5% vs. 70.0% and 54.0% vs. 53.7%, respectively) with deviations ranging between 0.3% and 4.2%. Maximal deviation was found only in the case of a self-made peach fruit preparation (40.9% vs. 34.4%), where interference of added hydrocolloids and fruit ingredients probably resulted in significant overestimation of the fruit content. Although sample preparation needed to be adapted to different fruit matrices, this novel method proved to be suitable for the determination of fruit contents of fruit preparations, spreads and jams. For the first time, this method was successfully applied to industrially manufactured fruit products without knowledge of fruit specification and the complex recipes of jams, spreads, and fruit preparations, respectively.

Determination of Spinosad in Vegetables and Fruits by High-Performance Liquid Chromatography with UV and Mass Spectrometric Detection After Gel Permeation Chromatography and Solid-Phase Extraction Cleanup on a 2-Layered Column

A simple and reliable method was developed for the determination of spinosyns A and D, the active ingredients of spinosad, in vegetables and fruits, by high-performance liquid chromatography with UV detection (HPLC-UV) and confirmation by mass spectrometry (MS); the method uses selected gel permeation chromatography (GPC) and a 2-layered column for solid-phase extraction system. An aliquot of the crude sample extract obtained by acetonitrile extraction is loaded into the GPC system. The fraction containing spinosyns A and D is selectively collected and loaded directly onto a 2-layered column consisting of graphitized carbon (upper layer) and cyclohexyl-bonded silica gel (lower layer). After the column is washed with the GPC mobile phase acetone-cyclohexane (3 + 7), the column is eluted with acetonitrile containing 2% triethylamine. The eluate is used for HPLC-UV/MS analysis. Average recoveries from fortified cabbage, green perilla, fig, and strawberry at analyte concentrations of 0.05 and 0.25 microg/g were >85%, and the relative standard deviations were <9%. The detection limits for spinosyns A and D in green perilla were 0.005 microg/g by UV detection and 0.001 microg/g by MS detection.

Anti-oxidative activity and functional ingredients of mulberry fruits

Anti-oxidative activity and functional ingredients of mulberry fruits

Fractal pore-size distribution on freeze-dried agar-texturized fruit surfaces

Freeze-dried texturized fruits were produced by freeze-dehydrating gels consisting of fruit concentrate or puree. The products were dry and crunchy with a high content of fruit ingredients. A dried texturized fruit product is characterized by its porosity and pore-size distribution, among other parameters. The objective of this work was to examine the possibility of assessing edible products by modifying a technique, which was first suggested by the Czech scientist Korcak, ∼65 years ago, for studies in the fields of geography and cartography. We were interested in whether this procedure would be suitable for describing the distribution of pore sizes within a dried texturized fruit section or any other solid. We hypothesized that instead of dealing with ‘pieces’ of land (islands or archipelagos, as suggested originally) suspended in water (seas and oceans), as is the case in cartography, it is possible to reverse the picture, and imagine the solid fragments as ‘holes’ or ‘pores’ within a solid matrix, and thus develop a new estimate of porosity. Another objective of this research was to test whether the calculated fractal index would be sensitive to food-processing conditions. We observed that for randomly selected, large enough pores within the freeze-dried texturized fruit, the average fractal dimension of the circumscribing silhouette of the pores is about twice the measure of the size distribution of a set of pores as estimated by Mandelbroth. The fractal dimension of the pore ‘coastline’ is a property of the individual pores, whereas the fractal index deduced from the Korcak plot is a property of the group of pores. This size-distribution measure was also related to the porosity of the texturized fruit. The proposed approach can be generally used to identify changes in the porosity of cellular solids, independent of their origin (i.e. edible or not), and as a simple tool for product development.

Mechanism of Atropine-Resistant Contraction Induced by Dai-kenchu-to in Guinea Pig Ileum

To clarify the contractile mechanism of Dai-kenchu-to, the effects of hydroxy beta-sanshool (an ingredient of Zanthoxylum fruit), Zanthoxylum fruit (a constituent herb of Dai-kenchu-to) and Dai-kenchu-to were studied in mucosa-free longitudinal muscle of guinea pig ileum. Hydroxy beta-sanshool at 10(-7)-10(-5) g/ml induced dose-related contractions accompanied by autonomous contraction and produced an initial contraction at a concentration of 10(-4) g/ml or more. The contraction induced by hydroxy beta-sanshool (10(-5) g/ml) was significantly inhibited by tetrodotoxin or the capsaicin-receptor antagonist capsazepine. Although atropine or the substance P antagonist spantide tended to inhibit the contraction, a combination of atropine and spantide almost abolished the contraction by hydroxy beta-sanshool. The P2-purinoceptor antagonist pyridoxal-phosphate-6-azophenyl-2',4'-disulphonic acid did not affect hydroxy beta-sanshool-induced contraction in the presence or absence of spantide. The tonic contractions by Zanthoxylum fruit (2 x 10(-4) g/ml) and Dai-kenchu-to (10(-3) g/ml) were significantly inhibited or tended to be inhibited by atropine, spantide, tetrodotoxin or capsazepine and were remarkably suppressed by the combination of atropine and spantide. These results suggested that acetylcholine release from intrinsic cholinergic nerves and tachykinins from sensory neurons are involved in the contractions induced by hydroxy beta-sanshool and that tachykinins may be involved in the atropine-resistant contraction by Dai-kenchu-to.

A new approach to (9 Z)-dodec-9-en-12-olide (Yuzu lactone) via phase transfer catalysis cyclization

(9 Z)-Dodec-9-en-12-olide ( 1), also known as “Yuzu lactone”, a volatile ingredient of Yuzu fruit was prepared in a three step synthesis via Z-selective Wittig olefination, a deprotection and activation protocol and subsequent cyclization by solid-liquid phase transfer catalysis under avoidance of high dilution conditions.

ナス属植物を台木とした接ぎ木トマトの果実品質

Fruit quality of the tomato plants (Lycopersicon esculenturn Mill. cv. Momotaro) grafted on Solanum rootstocks was compared with that of tomato plant grafted on its own roots. The Solanum rootstocks used were S. sisymbriifolium, S. torvum and S. toxicarium; all of which are resistant to soil-born disease. The plants were grown under three levels of fertilizer, consisting of 15 N, 8 P2O5, 17 K2O.Fructose and glucose were detected in tomato fruits grafted on the four rootstock species, fructose content always exceeding that of glucose. The major organic acids were citric and malic; formic, oxalic, and pyrrolidone carboxylic acids were present at low concentrations.Regardless of the rootstocks, the amount of reducing sugars and organic acids in a fruit varied slightly with the cropping season, and the amount of fertilizer applied. The small difference in these fruit ingredients among tomato plants on the four rootstocks suggests that the fruit quality of the tomato plants grafted on other Solanum species is not different from that of tomato on its own roots.

ÓLEOS ESSENCIAIS NATURAIS E SINTÉTICOS: BENEFÍCIOS NA INDÚSTRIA DE FRAGRÂNCIAS

The use of tropical fruits in the creation of fragrances is a sensorial exercise as it is evident as a reflection of Brazil’s cultural identity. The choice of this theme is justified by the growing need to expand research in the area of ​​Industrial Chemistry, especially given the continuous advancement in the field of perfumery, driven by constant innovations in the obtaining and application of essential oils, both of natural and synthetic origin. Therefore, the general objective of this communication is to evaluate the economic and social relevance of essential and natural oils for the national fragrance industry. Methodologically, a documentary and descriptive bibliographic review was carried out in harmony with qualitative and observational research. From this perspective, it was found that the relationship between perfumery and Brazilian flora is closely linked to sustainability. The progressive demand for tropical fruit ingredients demonstrates the notoriety of sustainable sourcing and fair trade practices, resulting positively in the preservation of biodiversity.

Influence of sugar composition and air dehydration levels on the chemical-physical characteristics of osmodehydrofrozen fruit

Osmodehydrofreezing, a ’combined” process where osmotic dehydration is followed by air dehydration and freezing, has been proposed to prepare reduced-moisture fruit ingredients, free of preservatives, with a natural and agreeable flavour, colour and texture, and with functional properties suitable for different applications. The influences of syrup composition and air dehydration level on the chemical-physical properties of osmodehydrofrozen apricot and clingstone peach were studied. The presence in the syrup of sorbitol, known as a humectant, produced a lower solid gain, a higher weight reduction and a lower consistency in osmodehydrated apricot and peach cubes. The use of this sugaralcohol, in addition to other sugars as osmotic agents, could lead to fruit products with good rehydratability properties to be used as ingredients in bakery products, ice cream or yoghurt.

Functional properties of reduced moisture fruits as ingredients in food systems

Fruit pieces of some species have been processed to be used as ingredients in various food systems, either by partial dehydration alone or by osmosis and partial dehydration, to achieve different levels of water activity and solids contents in the final products. The relationships existing among processing, phase composition after processing and functional properties of the products have been assessed within a useful range of water content and water activity. The functional properties are expressed as diagrams relating the phase composition (soluble solids, insoluble solids and water) to the range of consistencies obtainable at various water activities. These diagrams provide a useful tool for preparing fruit ingredients suitable for specific food systems.

Determining Multifumigants in Whole Grains and Legumes, Milled and Low-Fat Grain Products, Spices, Citrus Fruit, and Beverages

Whole grain and legumes, milled and low-fat products, spices, citrus fruit, and dry beverage ingredients are leached with purified, acidified acetone-water solutions. Portions of these leachates are then back-extracted with purified isooctane. Liquid beverages are directly extracted with the isooctane. Six to 10 microL of each isooctane extract is then screened for 11 fumigant residues by gas chromatography (GC) using electron-capture and Hall electroconductivity detectors, and dual 20% OV-101 columns. Further confirmation of residue identity is done on 20% OV-225/20% OV-17 (2.5 + 1 mixed-bed) and 10% SP-1000 columns. The analytes determined include methyl bromide, methylene chloride, carbon disulfide, chloroform, ethylene dichloride, methyl chloroform, carbon tetrachloride, trichloroethylene, chloropicrin, ethylene dibromide, and tetrachloroethylene, using mixed-component reference solutions. Average recoveries from fortified grain range from 25 to 85%; methyl bromide and chloropicrin were recovered the least. Recoveries from the other kinds of food samples range from 43 to 111%. Advantages of this procedure are (1) clean sample extracts, (2) ppb detection limits, (3) residue stability, (4) relative speed, quality control, and safety of the analysis, and (5) results which gave an accurate picture of residual fumigants in grain and food products.

Determining Multifumigants in Whole Grains and Legumes, Milled and Low-Fat Grain Products, Spices, Citrus Fruit, and Beverages

Abstract Whole grain and legumes, milled and low-fat products, spices, citrus fruit, and dry beverage ingredients are leached with purified, acidified acetone-water solutions. Portions of these leachates are then backextracted with purified isooctane. Liquid beverages are directly extracted with the isooctane. Six to 10 nL of each isooctane extract is then screened for 11 fumigant residues by gas chromatography (GC) using electron-capture and Hall electroconductivity detectors, and dual 20% OV-101 columns. Further confirmation of residue identity is done on 20% OV-225/20% OV-17 (2.5 + 1 mixed-bed) and 10% SP-1000 columns. The analytes determined include methyl bromide, methylene chloride, carbon disulfide, chloroform, ethylene dichloride, methyl chloroform, carbon tetrachloride, trichloroethylene, chloropicrin, ethylene dibromide, and tetrachloroethylene, using mixed-component reference solutions. Average recoveries from fortified grain range from 25 to 85%; methyl bromide and chloropicrin were recovered the least. Recoveries from the other kinds of food samples range from 43 to 111%. Advantages of this procedure are (/) clean sample extracts, (2) ppb detection limits, (3) residue stability, (4) relative speed, quality control, and safety of the analysis, and (5) results which gave an accurate picture of residual fumigants in grain and food products.

The ubiquitous sulfites

Sulfiting agents, including sulfur dioxide, potassium metabisulfite, sodium sulfite, sodium metabisulfite, sodium bisulfite, and potassium bisulfite, are effective antioxidants. As such they are used widely as additives in processed beverages and foods, including fruit juices, soft drinks, wines, beers, cider, vinegar, potato chips, dried fruits, and vegetables.¹Their antibrowning property makes them useful in preventing spoilage of commercially prepared or displayed fresh foods such as ingredients of salad bars, dips, seafoods (particularly shrimp), fruits, and vegetables. One also encounters sulfur dioxide as a common air pollutant. Koepke et al²point out still another source of exposure—use of medications containing these substances. The irony of their observation is not lost on a profession whose guiding words are<i>primum non nocere</i>. The case history they describe is of an asthma patient with presumed sulfite sensitivity whose prescribed bronchodilator contains a sulfiting agent. The adverse effects of ingested sulfiting agents in

The Ubiquitous Sulfites

Sulfiting agents, including sulfur dioxide, potassium metabisulfite, sodium sulfite, sodium metabisulfite, sodium bisulfite, and potassium bisulfite, are effective antioxidants. As such they are used widely as additives in processed beverages and foods, including fruit juices, soft drinks, wines, beers, cider, vinegar, potato chips, dried fruits, and vegetables.1Their antibrowning property makes them useful in preventing spoilage of commercially prepared or displayed fresh foods such as ingredients of salad bars, dips, seafoods (particularly shrimp), fruits, and vegetables. One also encounters sulfur dioxide as a common air pollutant. Koepke et al2point out still another source of exposure—use of medications containing these substances. The irony of their observation is not lost on a profession whose guiding words areprimum non nocere. The case history they describe is of an asthma patient with presumed sulfite sensitivity whose prescribed bronchodilator contains a sulfiting agent. The adverse effects of ingested sulfiting agents in