Fruit Pulp Research Articles

Curbing Key Digestive Enzymes by Three Plant Extracts for Sustainable Management of Postprandial Hyperglycemia

Background: Diabetes mellitus is a chronic metabolic condition marked by persistently elevated blood sugar levels. Key digestive enzymes viz. α-amylase and α-glucosidase, hydrolyze consumed carbohydrates into glucose which raises the postprandial blood glucose level in a diabetic patient. So, the development of α-amylase and α-glucosidase inhibitors procured from medicinal plants to retard starch digestion is an alternative approach for controlling type 2 diabetes mellitus. Objective: The current study aimed to evaluate the inhibitory potentials of the key digestive enzymes viz. α-amylase and α-glucosidase by the extracts of three medicinal plants; red dragon fruit (Hylocereus polyrhizus) pulp and peel, bamboo (Bambusa vulgaris) shoot, turnip (Brassica rapa L.) shoot and leaf by performing α-amylase and α-glucosidase inhibition assays in vitro. Methods: Inhibition of α-amylase activity was conducted using 3,5-dinitrosalicylic acid method, and 4- Nitrophenyl-α-D-glucopyranoside was used as a substrate to perform α-glucosidase inhibition assay in vitro. Results: Among all the selected sample extracts, red dragon fruit pulp expressed the highest percentage of α-amylase inhibition (59.73 ± 4.33%) at the concentration of 1000 μg/mL which is comparable to standard antidiabetic drug Acarbose (70.59 ± 2.64%), whereas the lowest inhibition was observed in turnip shoot extract (42.48 ± 2.10%) at the same concentration. In terms of α-glucosidase inhibition activity, again, red dragon fruit pulp extract demonstrated the maximum inhibition rate (56.42 ± 2.38%) at 1000 μg/mL concentration. This is respectable in comparison to the reference Acarbose (66.45 ± 1.78%). In contrast, turnip shoot extracts displayed the lowest α-glucosidase inhibition activity (38.27 ± 2.21%) at the same concentration. Conclusion: The current study demonstrated that the red dragon fruit pulp extract possesses substantial antihyperglycemic activity (α-amylase inhibition: 59.73 ± 4.33%, α-glucosidase inhibition: 56.42 ± 2.38%) in vitro, which could be a putative nutraceutical to manage postprandial hyperglycemia.

Development of a method for complex processing of thawed fruits of Aronia melanocarpa Elliot

Introduction. The fresh fruits of Aronia melanocarpa Elliot. are characterized by a high content of vitamins and flavonoids (anthocyanins). The fresh fruits of Aronia melanocarpa Elliot. can be used to make juice. Syrup can be obtained on the basis of the pulp of Aronia melanocarpa Elliot. fruits. To obtain preparations of Aronia melanocarpa Elliot., it is possible to use fruits after freezing. The aim of the work was to develop a comprehensive processing of fruits of Aronia melanocarpa Elliot., subjected to freezing. Material and methods. The fruits of Aronia melanocarpa Elliot. were harvested on the territory of the Republic of Mari El in the autumn of 2023 and were frozen. Juice was obtained by direct pressing from thawed fruits. The pulp of Aronia melanocarpa Elliot. fruits was used to produce aronia fruit syrup. The fruits of Aronia melanocarpa Elliot. after defrosting, as well as juice, pulp and syrup, were examined for the amount of anthocyanins in terms of cyanidin-3-O-glucoside. An industrial sample of aronia fruit syrup was used as a comparison sample. Results and discussion. The amount of anthocyanins in terms of cyanidin-3-O-glucoside was determined by direct spectrophotometry at a wavelength of 534 nm. The syrup obtained on the basis of the pulp of Aronia melanocarpa Elliot. fruits exceeds the amount of anthocyanins in the juice of aronia (0,38±0,02%). The content of the amount of anthocyanins in the syrup obtained on the basis of the pulp of aronia fruits (0,54±0,03%) is significantly higher than in the industrial sample of the syrup obtained on the basis of aqueous extraction from fruits (0,020±0,001%). Conclusion. The possibility of complex processing of thawed fruits of Aronia melanocarpa Elliot. is shown, when juice and syrup of fruits can be obtained from one portion of fruits. The syrup and juice of the fruits of aronia can be used as medicines in the medical practice of the Russian Federation.

Genetic Diversity and Response of Melon Accessions toMonosporascus cannonballus

ABSTRACTMelon holds significant economic importance for Brazilian agribusiness. It exhibits high polymorphism and genetic variability, yet knowledge regarding its genetic diversity and response to root diseases remains limited. Therefore, this study aimed to assess the genetic diversity and response of melon plant accessions to Monosporascus cannonballus. Two trials were conducted involving 29 melon accessions and a commercial hybrid of the yellow melon plant, Natal RZ. In the first trial, the accessions and the commercial hybrid were grown in the field under a randomised complete block design with three replications. They were evaluated for fruit‐related descriptors: number of fruits per plant (NFP), average fruit weight, shape index, pulp thickness, pulp firmness (PF) and total soluble solids (TSS). Standardised Euclidean distances were calculated on the basis of the results, and the accessions were grouped using the UPGMA method. In the second trial, the melon plant accessions and commercial hybrid were cultivated in a greenhouse under a completely randomised design with 12 replications. For inoculation, wheat grains infested with M. cannonballus isolate CMM‐2429 were used. Evaluations were conducted 60 days after transplanting, assessing the incidence and severity of the disease, and biometric variables. The study revealed genetic variability among the evaluated accessions for fruit descriptors and response to M. cannonballus. Most divergent accessions were A16, A53, NZR, A28, A51 and A44, with divergence primarily observed in NFP, PF and TSS. Promising accessions for breeding programmes aimed at resistance to M. cannonballus included A01, A04, A25, A27 (moderately resistant) and A26 (highly resistant to the pathogen).

Evaluation of antioxidant potential of anthocyanin-rich hydro ethanol extract of Syzygium cumini fruit pulp in various in vitro models and in food supplement enriched with omega-3 fatty acids

Omega-3 fatty acids have immense health benefits but are highly susceptible to oxidation due to high degree of unsaturation in their molecular structure. Therefore, development of omega-3 fatty acids fortified stable functional food is a challenging task. The aim of the study was to evaluate antioxidant potential of anthocyanin-rich hydro ethanol extract of Syzygium cumini fruit pulp extract in various in vitro models and in omega-3 fatty acids enriched food supplement in bulk oil and oil-in-water emulsions model systems along with chemical analysis of the fruit pulp extract and evaluation of its cytotoxic potential, if any. The in vitro antioxidant potential was evaluated by DPPH radical scavenging, ABTS°+ decolorization and Fe2+ ion chelating methods. Antioxidant activity against oxidation of omega-3 fatty acids enriched food supplement in bulk oil and oil-in-water emulsions model systems was evaluated by monitoring primary oxidation, secondary oxidation and total oxidation of the omega-3 enriched oil using AOCS guidelines and iodometric method. Chemical analysis was performed by HR-LCMS analysis technique. Cytotoxic potential was evaluated by Allium cepa test. The test extract exhibited varying degrees of antioxidant activity in various in vitro models as well as against oxidation of omega-3 fatty acids enriched food supplement both in bulk oil and oil-in-water emulsions model systems. Chemical analysis revealed the presence of three major tentatively identified compounds malvidin-3,5-diglucoside, delphinidin-3,5-diglucoside and peonidin-3,5-diglucoside as major components of the extract. Test extract did not show any cytotoxic potential at recommended dosage level with LC50> 1000 µg/ml. The results provide evidence that anthocyanin-rich hydro ethanol extract of Syzygium cumini fruit pulp may serve as a potential source of safe and effective, novel natural antioxidant for retarding oxidation of omega-3 fatty acids enriched food supplement which subsequently may help to develop omega-3 fortified stable functional foods in food industry.

Green Synthesis of Gold Nanoparticles using Neem Fruit Pulp Extract and their Applications in Catalytic and Antioxidant Activities

Green Synthesis of Gold Nanoparticles using Neem Fruit Pulp Extract and their Applications in Catalytic and Antioxidant Activities

Effects of rootstocks and developmental time on the dynamic changes of main functional substances in 'Orah' (Citrus reticulata Blanco) by HPLC coupled with UV detection.

Citrus fruit is rich in important functional constituents such as flavonoids, phenolic acids terpenes and other functional substances that play an important role for treating clinical diseases or controlling major agricultural diseases and pests. Plant secondary metabolites have become one of the most important resources of novel lead compounds, especially young citrus fruits contain multiple functional substances. 'Orah', a type of citrus reticulata, is known for its fine appearance, productivity, delicious sweetness, late-maturing characteristics, and is widely cultivated in China. Fruit thinning and rootstock selection are commonly used agronomic measures in its production to ensure its quality and tree vigor. However, few studies have demonstrated the effects of these agronomic measures on the functional substances of 'Orah'. In this study, we used HPLC coupled with UV to detect the dynamic changes of fruit quality, 13 main flavonoids, 7 phenolic acids, 2 terpenes, synephrine and antioxidant capacity in both peel and pulp of citrus fruits grafted on four rootstocks (Red orange Citrus reticulata Blanco cv. red tangerine, Ziyang xiangcheng Citrus junos Sieb. ex Tanaka, Trifoliate orange Poncirus trifoliata L. Raf, and Carrizo citrange Citrus sinensis Osb.×P.trifoliate Raf) at six different developmental stages (from 90 DAF to 240 DAF). The results indicated that rootstock can significantly affect the contents of functional constituents and antioxidant capacity in 'Orah'. Additionally, it was found that pruning at either 90 DAF (days after flowering) or 150 DAF produced the most favorable outcomes for extracting functional substances. We also identified rootstock 'Trifoliate orange' has the highest total soluble solids (TSS) and 'Ziyang xiangcheng' to be the optimal in terms of comprehensive sensory of fruit quality, while 'Red orange' and 'Ziyang xiangcheng' are optimal in terms of functional substance quality, and 'Red orange' excels in antioxidant capacity. Overall, the findings demonstrate the important role of rootstocks and developmental stage in shaping fruit sensory quality and functional substance synthesis, providing valuable insights for guiding rootstock selection, determining thinning time, and utilizing pruned fruits in a more informed manner.

Microencapsulation of betacyanins accumulated calli, short-term cold storage, and retrieval of callus in Selenicereus undatus (Haw.) D.R. Hunt

The red color of dragon fruit pulp and peel is due to the accumulation of betacyanins. In the present study, callus cultures were established using in vitro germinated seedlings of the white dragon fruit plant (Selenicereus undatus). Murashige and Skoog (MS) medium with 6-benzylaminopurine (BAP) at 2.0 mg/L was used to induce red-colored friable callus (92.0 % response). The betacyanin accumulated calli were harvested and encapsulated using sodium alginate (NaC6H7O6) and calcium chloride (CaCl2). These synseeds were cold stored for 6 months at 4.0 °C temperature. The stored synseeds were germinated on 2.0 mg/L BAP in the medium. The highest germination rate (88 %) of synseeds was achieved with 3 % sodium alginate polymerized with 75 mM calcium chloride, resulting in firm, uniform, and round synseeds. The betacyanin-loaded synseeds could be stored, transported, and directly used as inoculums for the extensive proliferation of calli and cell cultures for the commercial production of betacyanin.

A comparative analysis of red and white dragon fruit pulp and juice characteristics.

To ascertain their potential applications in the food industry, dragon fruit varieties, namely H. undatus and H. polyrhizus, were thoroughly analyzed for their physical, nutritional, and phytochemical properties. The focus was on pulp and juice, emphasizing color, mineral content, proximate analysis, and phytochemical constituents. Red flesh dragon fruit displayed a bright pink color, a slightly smaller length (9.1 cm), and a larger diameter (8.3 cm) compared to white flesh dragon fruit (9.9 cm length, 7.53 cm diameter). Red flesh dragon fruit also exhibited higher circumference and weight. White flesh dragon fruit demonstrated superior juice yield (36.23 %) compared to red flesh dragon fruit (35.28 %). Red flesh dragon fruit had higher levels of total sugar (8.45 %), protein (1.36 %), and ascorbic acid (19.83 mg/100g) in its pulp. It also showed elevated mineral content of calcium, magnesium, and phosphorus. Conversely, white flesh dragon fruit had higher fat content (0.65 %) and carbohydrate content (9.76 %) in its pulp. White flesh dragon fruit displayed brighter color characteristics with higher L*, a*, and b* values. Phytochemical analysis revealed the presence of betacyanin in red flesh dragon fruit (30.87 mg/100g) but not in white flesh dragon fruit. Red flesh dragon fruit exhibited significantly higher total phenolic content in pulp (49.67 mg GA/100g) and juice (41.25 mg GA/100g) than white flesh dragon fruit. These findings highlight substantial differences (P < lt; 0.05) between red and white flesh dragon fruit in physical, nutritional, and phytochemical aspects, offering valuable insights for their incorporation into diverse food products, such as beverages and ice cream.

The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee.

Over the years, many methods of refining green beans have been developed, including maceration aimed at enriching the coffee aroma and improving the overall quality. This study aimed to evaluate the influence of different methods of maceration (fruit and wine) and the addition of food flavors to coffee beans on antioxidant activity, caffeine, phenolic and organic acid content, as well as health-promoting properties. This research showed that the use of the maceration in melon and apple fruit pulp (100 g of fruit pulp per 100 g of green coffee, incubated for 24 h, coffee roasting at 230 °C, control trial roasted coffee) ensured the highest polyphenol (hydroxycinnamic acids and their esters-chlorogenic acids) content (in melon pulp-13.56 g/100 g d.b. (dry bean); in apple pulp-13.22 g/100 g d.b., p < 0.05 (one-way ANOVA)) and antioxidant activity. Melon (92.11%, IC50 = 3.80 mg/mL extract) and apple (84.55%, IC50 = 4.14 mg/mL) showed the highest α-amylase (enzyme concentration 10 μmol/mL) inhibition activity (0.5 mg/mL for both fruits). The addition of food flavors reduced the total content of chlorogenic acids to the range of 4.64 to 6.48 g/100 g d.b. and increased the content of acrylamide and 5-HMF, which positively correlated with a low antioxidant potential compared to the macerated samples and the control. Studies have shown that coffee macerated in the pulp of melon and apple fruit, due to its great potential to inhibit α-amylase in vivo, may have a preventive effect on type II diabetes. This study complements the current knowledge on the potential health-promoting properties of coffee flavored using different methods; further research should include more advanced models for testing these health-promoting properties. Statistical analysis was based on the determination of the average values of six measurements and their standard deviation, as well as on the one-way ANOVA (analysis of variation) and the Pearson correlation coefficient, using Statistic 10.0 software. The significance was defined at p ≤ 0.05.

Phenotypic and Molecular-Markers-Based Assessment of Jamun (Syzygium cumini) Genotypes from Pakistan

Jamun plant displays enormous diversity throughout Pakistan, which necessitates its screening, evaluation, and validation to document elite genotypes having better traits for the benefit of the fruit industry and farmers. Surveys were made in natural Jamun habitats across Punjab, Pakistan, and genotypes were marked based on visual diversity of trees and fruits. In total, 60 Jamun genotypes were selected for characterization based on phenotypic and genetic markers. Phenotypic characters related to trees, leaf, and flower along with fruit qualitative traits were assessed in situ. Results revealed significant diversity with high (&gt;25%) coefficient of variance values and the first two components of correspondence analysis exhibited 41.71% variation among genotypes. A strong association was observed among traits like upright tree and round fruit shape (0.74), bluish-colored fruit and pinkish pulp (0.85), and elliptic-shaped fruit with low fruit waxiness (−0.72). Leaves of phenotypically characterized plants were brought to Wheat Biotechnology Lab., University of Agriculture, Faisalabad, Pakistan, where Jamun genotypes were investigated genetically using Random Amplified Polymorphic DNA (RAPD) and Inter Simple Sequence Repeat (ISSR) markers. A total of 132 bands were scored, of which 108 were polymorphic, corresponding to almost 81% polymorphism among collected genotypes. High polymorphism information content values were observed against RAPD (0.389) and ISSR (0.457) markers. Genotypes were compared in relation to genetic markers, which exhibited that almost 86% of genetic variability was attributed to differences among accessions, while 14% of variation was due to differences between collections of different areas. Findings of this study confirmed wide phenotypic and genetic distinctness of Jamun in Pakistan that can aid breeders for marker-assisted selection and germplasm enhancement for future crop improvement programs.

Effect Of Watermelon Albedo Substutution On Quality Of Watermelon Jam

Jam is the result of processing of fruits obtained from the cooking process of fruit juice, puree or fruit pulp with the addition of several ingredients such as acids, sugar water and thickening agents. Jam is used as a filling for pastry products or as a complement in consuming bread. Jam is made from sugar, watermelon pulp, lime juice. This study aims to analyze the effect of 15%, 30% and 45% watermelon albedo substitution on the quality of color, aroma, texture and taste of watermelon jam produced. The type of research used in this research is pure experiment (True Experiment) with the research design used is a complete randomized design (RAL) with 3 repetitions. The type of data used is primary data obtained directly from 3 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses statistical analysis of variance (ANOVA) test, if different will be tested with Duncan Multi Ranges Test (DMRT). The results showed that there was a significant effect on the quality of the texture of easy to spread, while the quality of color, aroma and soft texture, sweetness and watermelon flavor did not have a significant difference in watermelon albedo substitution. From this statement it can be concluded that in the indicators of color quality, aroma and soft texture, sweetness and taste of watermelon Ho is accepted because f count, &lt; f table. While in the quality of mudsh texture in the smear Ho is rejected because f count&gt; f table. The best research results are in the best watermelon albedo substitution in treatment 2, namely 30% watermelon albedo

Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp

This study aimed to assess the impact of bael fruit pulp on the viability of probiotic Lacticaseibacillus rhamnosus GG (LGG) and some physicochemical properties of bael-goat milk-based beverages during 21 days of refrigerated storage. Bael fruit pulp (BFP) was incorporated into goat milk (GM) at different levels (0 %, 5 %, 10 %, and 20 %), and fermented with LGG combined with conventional yoghurt culture. Products were analyzed at weekly intervals. Fermented GM without bael served as control. Redness (a*), yellowness (b*), chroma, and LGG viability were all significantly increased while pH, lightness (L*), and whiteness were dramatically decreased by the addition of BFP. After 14 days of storage, all fermented milk containing bael exhibited considerably (p < 0.05) greater LGG counts than the control. The product containing 20 % bael had the greatest viability counts (7.01 log CFU/mL) at the end of storage. Throughout the storage period, all of the products—including the control—maintained viable probiotic counts of greater than 6 log CFU/mL. The pH of the products decreased over time but was stabilized by bael. In conclusion, the findings demonstrate that goat milk is a perfect vehicle for LGG, and adding bael may boost the fermented goat milk's probiotic viability, physicochemical qualities, and nutritional value, thus improving its overall quality.

Anti-Skin Aging and Cytotoxic Effects of Methanol-Extracted Solanum betaceum Red Fruit Seed Extract on Ca9-22 Gingival Carcinoma Cells.

The tamarillo, or Solanum betaceum, recognized for its comprehensive nutritional profile, has long been valued for its diverse ethnobotanical uses. This study delves into the potential therapeutic applications of S. betaceum by analyzing its polyphenolic content (TPC), total flavonoid content (TFC), anti-skin aging activities against key enzymes like elastase, tyrosinase, and hyaluronidase, and its cytotoxic effects on oral carcinoma cells. Extracts from the seeds, pulp, and peel of red and yellow fruits were prepared using methanol, ethanol, and acetone. The highest TPC was found in the methanol extract from red fruit seeds (9.89 mg GAE/g), and the highest TFC was found in the methanol extract of yellow fruit peel (3.02 mg QUE/g). Some of these extracts significantly inhibited skin aging-associated enzymes with the red fruit seed extract (100 μg/mL) showing up to 50.4% inhibition of tyrosinase. Additionally, the red fruit seed extract obtained using methanol demonstrated potential anticancer effects against Ca9-22 oral carcinoma cells by inhibiting cell survival, migration, and proliferation as well as inducing apoptosis. These results underscore the potential of S. betaceum fruit extracts, especially from red fruit seeds, as promising agents for anti-skin aging and anticancer applications, meriting further exploration for therapeutic uses.

Peningkatan cita rasa kopi robusta terdekafeinasi melalui fermentasi ulang menggunakan mucilage tiruan

Some consumers prefer coffee's flavor but not caffeine's adverse effects. Therefore, a decaffeination method is used to reduce the amount of caffeine in coffee. However, decaffeination can decrease the flavor of the coffee. Accordingly, this study aimed to examine the influence of re-fermentation utilizing imitative mucilage from sweet potato and passion fruit pulp on the taste of decaffeinated coffee. The study's Robusta coffee green bean samples were treated: non- decaffeination and re-fermentation; non-decaffeination and re-fermententation; decaffeination and fermentation; and fermentation and decaffeination. Each sample was roasted and evaluated for flavor using the cupping test, and tests to green beans were also conducted for total acid, total dissolved solids, pH, phenolic, and volatile compounds. The results of this study indicate that decaffeination can reduce the taste of robusta coffee, as seen from the decreased cupping test results. However, decaffeinated coffee beans re-fermented with imitative mucilage exhibited increased cupping test values, total phenols, and volatile compounds. The decaffeination and further fermentation treatments decreased the total acid and dissolved solids. In contrast, the re-fermentation treatment impacted the increase in pH, total phenolic, and volatile compounds

Genetic diversity and population structure of Bael [Aegle marmelos (L.) Correa] genotypes using molecular markers in the North-Western plains of India

Bael is a fruit crop that is extensively distributed throughout South-East Asia and is underutilized in medicine. The potential applications of bael's therapeutic and nutritional qualities in diverse ethnic communities are enormous. This study focuses on evaluating the morpho-pomological and molecular characteristics, utilizing SSR markers, of 80 wild bael genotypes alongside the NB-5 and NB-9 cultivars, derived from the North Western plains of India. Based on the evaluated morpho-pomological features, substantial variations were found between all genotypes. The fruit's inner diameter and pulp weight varied from 4.41 to 11.54 cm and 34.63 to 786.41 g, respectively. Numerous variations in the genotypes were observed in the shell weight/fruit, fruit skull thickness and fruit yield/plant. The bael fruit mucilage's total soluble solids (TSS) and total sugar content varied from 40.10 to 49.60 obrix and 8.11 to 21.17%, respectively. Using ward cluster analysis, the genotypes were divided into two primary clusters. Among the bael genotypes, the population structure analysis identified three subpopulations. SSR markers are used to measure genetic variety; of the 27 polymorphic markers, 17 show allelic diversity between genotypes. Molecular genetic diversity analysis, on the other hand, highlighted the genotypes genetic distinctiveness by classifying them into three major clusters. These findings offer valuable insights into the rich diversity and intricate interactions among the bael genotypes under investigation, paving the way for more strategic future breeding and selection efforts to elevate the quality of this remarkable fruit.

Phytochemical Characterization and Bioactivity of Extracts from Different Fruit Parts of Opuntia leucotricha DC.: A Comparison between a Conventional Organic Solvent and Green Natural Deep Eutectic Solvents

The objective of this study was to analyze the chemical profile of extracts from different fruit parts of the perennial arborescent cactus Opuntia leucotricha by applying ultra-high-performance liquid chromatography–high-resolution mass spectrometry (UHPLC-HRMS) and to evaluate their biological properties (antioxidant and enzyme inhibitory capacities). Extracts were obtained from the fruit pulp (without or with seeds), seeds, and peel by ultrasound-assisted extraction (UAE) using the conventional solvent methanol 50% and two Natural Deep Eutectic Solvents (NADESs) (glycerol:urea, 1:1 and citric acid:sorbitol, 1:2). A total of 33 compounds were identified, including phenolics, fatty acids, and others. Phenolic acids were the most abundant class of phenolics identified in all fruit parts, with the highest concentration observed in the methanol extracts from peel (593.02 µg/gDW), followed by seed-containing pulp (69.03 µg/gDW), pulp (57.83 µg/gDW), and seeds (39.97 µg/gDW). The second most effective extractant was NADES 1 (glycerol:urea, 1:1), which was also successful in extracting compounds with antioxidant capacity. Overall, the extracts demonstrated considerable enzyme inhibitory activities, with the greatest effects observed against α-amylase and α-glucosidase. The results indicate that O. leucotricha fruits could be a promising source of bioactive compounds, and NADES a viable alternative to organic solvents for their industrial exploitation.

Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt

Because of the poor stability and rheological properties of fat-free stirred yogurt fortified with fruit pulp, new functional polysaccharides as a natural emulsifier, which can increase viscosity in the aqueous phase, may be needed. This study aimed to evaluate the effects of Exidia yadongensis polysaccharide (EYP) as emulsifier on the stability, aroma, and antioxidant activities of mango buffalo yogurt at 4 °C for 25 days. The yogurt with 15 g/L EYP gave a higher content of 215 g/L total solids, 11.3 g/L exopolysaccharides, 0.10 g/L total polyphenols, 630.5 g/L water-holding capacity, and 11.43 g/kg total free amino acids, and maintained better texture, DPPH scavenging activity of 54.05 % and OH scavenging rates of 67.16 %. Moreover, the EYP exhibited the expected ability to weaken postacidification, syneresis, and growth of microorganism, and greatly promote the textural, rheological properties, suspension stability, microstructure, and aroma profiles of stirred mango-flavored buffalo yogurt (p < 0.05). In addition, the addition of 15 g/L EYP can inhibit protein degradation and improve the stability of secondary structure of the protein complex in mango yogurt during 25 days of storage. Therefore, EYP (15 g/L) could be used as natural positive functional factors and emulsifiers in such fat-free stirred yogurt industry.

Contribution of physical-chemical variables and passion fruit production in Baixo Acre

This study investigated the production and physical and chemical characteristics of eight sour passion fruit genotypes cultivated in Baixo Acre, AC. Evaluation of fruit number (FN), productivity (PRO), longitudinal diameter, transverse diameter (LD and TD), peel thickness (PT), average fruit mass (AFM), pulp mass (PM), juice yield (JY), soluble solids (SS), titratable acidity (TA), ratio, and pH of genotypes H1, H3, R, V1, V2, V3, V4, and V5 was performed. Univariate, multivariate, and Pearson's correlation analyses were performed. Univariate analyses revealed that the genotype H1 stood out in terms of AFM, JY, and PRO; H3 for TD, LD, JY, and pH; H1, H3, V1, and R for LD; H3 and V5 for pH; and V4 and V5 for NF. A strong positive correlation was observed among the physical variables AFM, PM, LD, and TD. Four genotypes groups were obtained for both genetic divergence and PCA. The H1 genotype presented higher productivity, and the H3 genotype presented better fruit physical attributes.

Analysis of the Pomelo Peel Essential Oils at Different Storage Durations Using a Visible and Near-Infrared Spectroscopic on Intact Fruit.

Pomelo fruit pulp mainly is consumed fresh and with very little processing, and its peels are discarded as biological waste, which can cause the environmental problems. The peels contain several bioactive chemical compounds, especially essential oils (EOs). The content of a specific EO is important for the extraction process in industry and in research units such as breeding research. The explanation of the biosynthesis pathway for EO generation and change was included. The chemical bond vibration affected the prediction of EO constituents was comprehensively explained by regression coefficient plots and x-loading plots. Visible and near-infrared spectroscopy (VIS/NIRS) is a prominent rapid technique used for fruit quality assessment. This research work was focused on evaluating the use of VIS/NIRS to predict the composition of EOs found in the peel of the pomelo fruit (Citrus maxima (J. Burm.) Merr. cv Kao Nam Pueng) following storage. The composition of the peel oil was analyzed by gas chromatography-mass spectrometry (GC-MS) at storage durations of 0, 15, 30, 45, 60, 75, 90, 105 and 120 days (at 10 °C and 70% relative humidity). The relationship between the NIR spectral data and the major EO components found in the peel, including nootkatone, geranial, β-phellandrene and limonene, were established using the raw spectral data in conjunction with partial least squares (PLS) regression. Preprocessing of the raw spectra was performed using multiplicative scatter correction (MSC) or second derivative preprocessing. The PLS model of nootkatone with full MSC had the highest correlation coefficient between the predicted and reference values (r = 0.82), with a standard error of prediction (SEP) of 0.11% and bias of 0.01%, while the models of geranial, β-phellandrene and limonene provided too low r values of 0.75, 0.75 and 0.67, respectively. The nootkatone model is only appropriate for use in screening and some other approximate calibrations, though this is the first report of the use of NIR spectroscopy on intact fruit measurement for its peel EO constituents during cold storage.

Integrated Nutrient Management of Papaya (Carica papaya L.): Application of Microbial Consortium Enriched Organic Manures for Yield and Fruit Quality Enhancement

An experiment was undertaken to study the effect of integrated nutrient management on growth, yield and quality of papaya under Kerala conditions. The trial was conducted in RBD. Papaya variety used for the study was Surya with ten treatments. The results revealed that the applications of microbial consortium enriched organic manures in papaya plants (NPK (25 %) as PGPR mix-1 enriched vermicompost along with N, P and K 75% of recommended dose of fertilizers fertilizers ( 240 N: 240 P2O5: 480 K2O (g plant-1) + 10 kg FYM) resulted in the highest number of fruit production, enhanced fruit weight , total fruit yield per plant. It also resulted in the production of fruits with highest fruit length, girth, pulp percentage and flesh thickness. Fruit quality characters like high TSS, less acidity, higher carotenoid content, ascorbic acid content, highest total sugar content and reducing sugar content were enhanced in papaya. Organoleptic characters of fruit were also enhanced by adopting integrated nutrient management in papaya . Papaya being an important fruit crop of Kerala gaining importance nowadays. Integrated nutrient management (INM) involves efficient and judicious supply of all major and micro components of plant nutrients including local available resources on sustainable basis. Papaya is known to be a heavy feeder of nutrients (NPK) and information regarding the effect of INM is more important