Kiwifruit Puree Research Articles

Development of kiwi fruit leather incorporated with hydrocolloids and betacyanin microcapsules: Rheological behaviour and release kinetics of betacyanin

The kiwi fruit leather incorporated with betacyanin microcapsules was prepared using three hydrocolloids namely xanthan gum, gellan gum, and guar gum. The four-kiwi fruit puree prepared for the study were kiwi fruit puree without hydrocolloid (CP), with xanthan gum (XE), with gellan gum (EP), and with guar gum (UP). The influence of various hydrocolloids and temperatures on rheological properties of kiwi fruit puree was investigated using the Cross, Carreau, and modified Powell model. The apparent viscosity was decreased with increase in shear rate and rise of temperature. The incorporation of hydrocolloid also increased viscosity of prepared puree. Cross model (R2>0.989) found to fit the apparent viscosity with respect to shear rate. The flow behaviour index of four kiwi fruit puree samples was found to be less than one depicting pseudoplastic fluid with shear thinning behaviour. For dynamic rheology study in the frequency range of 1–60 rad/s, the storage modulus was higher than loss modulus at specific frequency that implies, elastic properties of puree were dominant over the viscous ones suggesting the weak gel-like network of kiwi fruit puree. The glass transition temperature of prepared kiwi fruit leathers ranged from 59-64°C. The in vitro betacyanin release from the leather sample was studied and Peppas-Sahlin model was observed to be one of the ideal model when compared with the other kinetic models. The development of kiwi fruit leather with hydrocolloids and betacyanin microcapsules represented a successful strategy to create a functional snack that combines health benefits with consumer-desirable sensory attributes.

Effects of hypothermia–hypoxia pulping, high hydrostatic pressure processing, and repeat freeze–thaw cycles on the quality of raw kiwifruit puree

AbstractThis study evaluated the effects of the whole process of non‐thermal processing (hypothermia–hypoxia pulping and high hydrostatic pressure (HHP) pasteurization), different freezing methods, and repeat freeze–thaw cycles on physicochemical and nutritional quality of kiwifruit puree. Results showed that hypothermia–hypoxia treatment can retain the vitamin C, total phenol content, and antioxidant capacity of the puree better. Different pasteurization treatments can effectively kill microorganisms and improve the total phenol content and antioxidant capacity of the raw puree. Compared with thermal treatment, HHP can better retain the color, viscosity, and aroma components of the raw puree. The freezing methods have little impact on the quality of the raw puree, but peroxidase enzyme activity after quick freezing was significantly higher than that of slow freezing. Different freeze–thaw treatments had adverse effects on the quality of kiwifruit, and the damage of 25°C thawing conditions was more serious than that of 4°C thawing conditions. This research would provide new ideas for the production and storage of high‐quality kiwifruit puree and potential technical support for kiwifruit puree commercial production.Practical ApplicationsThe results of this study showed that non‐thermal processing can maintain the quality of kiwifruit puree better than traditional thermal processing, which provides a new idea for the production of high‐quality kiwifruit puree. In addition, this study suggests that temperature fluctuations should be minimized during storage to better maintain kiwifruit quality. This will provide potential technical support for the commercialization of kiwifruit puree.

A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing.

This study investigated the prospect of producing cloud-stable orange-based juice by combining high-pressure processing (HPP) with a natural kiwifruit pectin methylesterase inhibitor (PMEI) during chilled storage. Kiwifruit is rich in a PMEI, which greatly improves the cloud loss caused by the pectin methylesterase (PME) demethylation of pectin. The results show that the cloud loss of orange juice occurred after 3 days, while the orange-kiwifruit mixed juice and kiwifruit puree were cloud stable during 28 days' storage. Although, the kiwifruit puree contained larger particles compared to the orange juice, its higher viscosity and solid-like behavior were dominant, improving the cloud stability of the juice systems. In addition, the particle size distribution and rheological properties were highly related to PME activity, PMEI activity, and pectin characterization. The kiwifruit PMEI showed higher resistance to HPP and storage time than PME. More water-solubilized pectin fractions with a high molecular mass were found in the kiwifruit puree, leading to its high viscosity and large particle size, but a more chelator-solubilized pectin fraction with a low esterification degree was observed in the orange juice, resulting in its cloud loss. In general, the outcome of this work provides a novel strategy to improve the cloud stability of orange-based juices using natural PMEIs and nonthermal processing technologies.

Sensory and Physical Evaluation of Cakes Substituted with Whole Zucchini and Kiwi Puree as Fat Replacers

Sensory and Physical Evaluation of Cakes Substituted with Whole Zucchini and Kiwi Puree as Fat Replacers

Investigation of physicochemical, textural, and sensory properties of ice cream formulated with kiwifruit puree

In the present study, the kiwifruit puree was incorporated into the ice cream mix at different concentration levels of 3, 6, 9, and 12%. The formulated ice cream samples were investigated for physicochemical properties (fat, protein, total solids, pH, and ash), textural properties (meltdown, viscosity, overrun, firmness), and free radicle scavenging activity (DPPH), and overall acceptability. An increase in the kiwifruit puree resulted in a decrease in the fat content, protein content, pH, and total solids content while the ash % was increased. Better textural properties were observed for the ice cream formulations with the addition of kiwifruit puree thus a significant effect was observed in meltdown, viscosity, overrun, and firmness with increasing the puree concentration. Ice cream samples with a maximum level of kiwifruit puree also showed higher free radical scavenging activity and overall acceptability. The results showed that the most preferred formulation was the ice cream containing 12% kiwifruit puree (T4).

Gastroprotective Effects of Fermented Gold Kiwi (Actinidia chinenesis L.) Extracts on HCl/EtOH-Induced Gastric Injury in Rats

Gastritis and gastric ulcers caused by stressors such as drinking are common. The ability of functional foods to protect the stomach more effectively and reduce the risk of side effects is of interest. The fermentation process can increase the preservation and bioactive compound content of kiwi fruits. This study produced fermented kiwi powder using two lactic acids separated from gold kiwi fruits. Gold kiwi puree (Actinidia chinensis L.) was fermented using beneficial bacteria. Fermentation increased the content of bioactive compounds such as organic acids, flavonoids, and carotenoids. We investigated whether fermented gold kiwi (FGK) extract had antioxidant and gastric protective effects in an HCl/EtOH-induced gastritis animal model and pyloric ligation animal model. FGK increased radical scavenging activity in a dose-dependent manner. In the gastritis model, FGK inhibited inflammation-related factors such as iNOS, COX-2, IL-6, and TNF-α, while increasing the expression of the protective molecule PGE2. Furthermore, FGK administration improved gastric lesion site appearance, clinical symptoms, and mucosal thickness in rats. FGK also reduced gastric fluid volume, free acidity, total acidity, and pepsin activity in the pyloric ligation model. These results suggest that FGK can decrease the inflammatory response and protect the gastric mucosa. FGK therefore has the potential to prevent and treat gastritis and gastric ulcers.

Effects of different processing methods on the chlorophyll structure in kiwifruit.

Kiwifruit puree was treated with high and normal temperatures and pressures as independent variables to determinate the structural changes of chlorophyll derivatives. Two groups of colored elution samples were identified as single component compounds by High Performance Liquid Chromatography (HPLC). In addition, the structures of the two compounds were identified and analyzed by High Resolution Mass Spectrometry (HRMS) and Nuclear Magnetic Resonance (NMR). The results of HRMS and NMR demonstrate that components 1 and 2 were hydroxymethylbilane (HMB) and red chlorophyll catabolite (RCC), respectively, and indicate that HMB and RCC were the main pigments in the chlorophyll compounds after high temperature and pressure treatment. Furthermore, the cleavage pathway of the RCC in kiwifruit puree has been discussed, which provides a theoretical basis for the color protection of kiwifruit products in the course of processing.

Barbunya, Bezelye ve Börülce Kabuklarından Bitkisel Protein Konsantresi Üretimi ve Karakterizasyonu ile Kivi Püresinin Donması ve Dondurularak Kurutulması Üzerine Etkileri

In this study, protein concentrates (PCs) were
 obtained from the shells of kidney bean (KPC), pea (PPC) and cowpea (CPC) by
 using alkaline extraction followed by isoelectric precipitation and freeze
 drying. Among PCs, CPC had significantly the highest protein (41.22%) and the
 lowest dry matter (93.52%) contents. The protein content of KPC was 19.20% while
 PPC had a content of 25.48%. The ash content of CPC was the lowest (0.005%).
 Considering the color values of PCs, the highest L* and a* color values were
 44.25 and 0.36 for KPC, respectively and the highest b* value was 0.39 for CPC.
 The highest total color change (∆E) was calculated as 30.23 for PPC. Among functional
 properties, KPC had the highest water (2.26 g/g) and oil holding capacity (3.60
 g/g) values. PPC had the highest emulsion capacity (54.28%), stability (51.43%),
 and foaming capacity (47.63%) values. CPC showed the highest solubility value
 (99.23%). Based on the results of differential scanning calorimetry (DSC)
 analysis, CPC displayed a lower denaturation temperature (Td) and
 heat of transition (∆H). With the addition of the PCs (in 0, 1, 2, 4, and 6% of
 total weight), the duration for the freezing of kiwi puree with a 6% PC (KPC,
 PPC, and CPC) was the lowest. On the other hand, a clear effect of adding
 protein to kiwi puree on behavior of freeze drying was not observed.

Production and Characterization of Plant Protein Concentrates from Shells of Kidney Bean, Pea and Cowpea and Their Effects on Freezing and Freeze Drying of Kiwi Puree

Bu calismada, barbunya, bezelye ve borulce kabuklarindan izoelektrik noktada cokturme yontemi kullanilarak protein konsantreleri elde edilmistir. Elde edilen protein konsantreleri arasinda, borulce kabugu protein konsantresi en yuksek protein ve en dusuk kurumadde icerigine sahiptir (sirasiyla %41.22 ve 93.52). Barbunya kabugu protein konsantresinin protein degeri %19.20 ve bezelye kabugu protein konsantresinin ise %25.48’dir. Borulce kabugu protein konsantresinin kul degeri en dusuk olarak bulunmustur (%0.005). Renk degerleri dikkate alindiginda, en yuksek L* degeri 44.25 olarak barbunya kabugu protein konsantresi icin, en yuksek a* degeri 0.36 olarak barbunya kabugu protein konsantresi icin ve en yuksek b* degeri 0.39 olarak bezelye kabugu protein konsantresi icin olculmustur. En yuksek toplam renk degisim degeri (∆E) 30.23 olarak bezelye kabugu protein konsantresi icin hesaplanmistir. Fonksiyonel ozellikler incelendiginde ise, barbunya kabugu protein konsantresi en yuksek su ve yag tutma kapasitesine (sirasiyla 2.26g/g ve 3.60 g/g), bezelye kabugu protein konsantresi en yuksek emulsiyon kapasitesi ve stabilitesine (sirasiyla %54.28 ve %51.43) ve kopuk olusturma kapasitesine (%47.63) sahiptir. Borulce kabugu protein konsantresi en yuksek cozunurluk degerini gostermistir (%99.23). Diferansiyel taramali kalorimetri (DSC) analizine gore, borulce kabugu protein konsantresi en dusuk denaturasyon sicakligi (T d ) ve gecis isisi (∆H) degerine sahiptir. Protein konsantrelerinin eklenmesiyle (toplam agirligin %0, 1, 2, 4, 6 oraninda), %6 oraninda protein konsantresi (barbunya, bezelye ve borulce kabugu protein konsantresi) eklenen kivi purelerinin donma faz suresi, diger oranlara gore daha kisa bulunmustur. Diger taraftan, kivi puresine protein konsantresi eklemenin dondurarak kurutma davranisi uzerine net bir etkisi gozlenmemistir.

The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage

In the fruit juice industry, high pressure (HP) processing has become a commercial success. However, enzymatic browning, cloud loss, and flavor changes during storage remain challenges. The aim of this study is to combine kiwifruit puree and HP pasteurization (600 MPa/3 min) to stabilize cloudy apple juice during storage at 4 °C. A wide range of targeted and untargeted quality characteristics was evaluated using a multivariate approach. Due to high ascorbic acid content and high viscosity, kiwifruit puree allowed to prevent enzymatic browning and phase separation of an apple-kiwifruit mixed juice. Besides, no clear changes in organic acids, viscosity, and particle size distribution were detected in mixed juice during storage. Sucrose of apple and mixed juices decreased with glucose and fructose increasing during storage. The volatile changes of both juices behaved similar, mainly esters being degraded. Sensory evaluation demonstrated consumer preferred the aroma of mixed juice compared to apple juice.

Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization

Cloud loss, enzymatic browning, and flavor changes are important quality defects of cloudy fruit juices determining consumer acceptability. The development of clean label options to overcome such quality problems is currently of high interest. Therefore, this study investigated the effect of kiwifruit puree (clean label ingredient) and high pressure homogenization on quality changes of cloudy apple juice using a multivariate approach. The use of kiwifruit puree addition and high pressure homogenization resulted in a juice with improved uniformity and cloud stability by reducing particle size and increasing viscosity and yield stress (p < 0.01). Furthermore, kiwifruit puree addition reduced enzymatic browning (ΔE∗ < 3), due to the increased ascorbic acid and contributed to a more saturated and bright yellow color, a better taste balance, and a more fruity aroma of juice. This work demonstrates that clean label options to control quality degradation of cloudy fruit juice might offer new opportunities.

Mycoflora assessment, growth and toxigenic features of patulin-producers in kiwifruit in China.

Fungal development in agricultural products may cause mycotoxin contamination, which is a significant threat to food safety. Patulin (PAT) and PAT-producer contamination has been established as a worldwide problem. The present study aimed to investigate the mycoflora and PAT-producers present in kiwifruits and environmental samples collected from orchards and processing plants in Shaanxi Province, China. Variations in mycoflora were observed in different samples, with penicillia and aspergilli as the predominant genera. Approximately 42.86% of dropped fruits were contaminated with PAT-producers, which harbored the 6-methylsalicylic acid synthase and the isoepoxydon dehydrogenase genes that are involved in PAT biosynthesis. The growth of Penicillium expansum, Penicillium griseofulvum and Penicillium paneum in kiwi puree agar (KPA) medium and kiwi juice well fitted the modified Gompertz and Baranyi and Roberts models (R2 ≥ 0.95). A significant positive correlation between colony diameter and PAT content in KPA medium of P. expansum and P. griseofulvum was observed (P < 0.05). The present study analyzed the mycofloral composition and the potential risk for PAT and PAT-producer contamination in kiwifruit, which may be utilized in the establishment of proper management practices in the kiwifruit industry. © 2017 Society of Chemical Industry.

Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures

The effect of storage temperature on the degradation of total phenolic content (TPC) and antioxidant activity in hardy kiwifruit (Actinidia arguta) puree was investigated at temperatures of 5, 15, 25, and 45 °C for 72 h. An increase in the storage temperature resulted in a decrease in the TPC and antioxidant activity of hardy kiwi puree over time. The degradation of total phenolic content and antioxidant activity followed a first-order kinetic model and the kinetic parameters such as k, t1/2, Q10, and Ea were calculated. The k and t1/2 values decreased with increasing storage temperature and the Q10 values for TPC and antioxidant activity were 1.43 and 1.43, respectively. These results indicated strong dependence on temperature of phenolic content and antioxidant activity in hardy kiwi puree. The Ea for the degradation of TPC and antioxidant activity in hardy kiwi puree were 28.15 and 29.07 kJ/mol, respectively. Major phenolic compounds in hardy kiwi identified by UPLC-Q-TOF MS were epicatechin, procyanidin B type, procyanidin trimers, catechin, chlorogenic acid, and isoquercetin. These compounds were degraded with increase in storage temperature and time. This result is consistent with kinetic studies on phenolic content and antioxidant activity.

Quality and consumer acceptance of radio frequency and traditional heat pasteurised kiwi puree during storage

SummaryTo explore the feasibility of using radio frequency (RF) heating as a method to process kiwi puree, this study compared the effects of RF heating with traditional heat pasteurisation (TP) on various properties of kiwi puree. RF treatment completely inactivate of microbes in kiwi puree, with total aerobic bacteria counts (TAC) decreased by 4.81 log CFU mL−1 and yeast and mould counts (YMC) decreased by 2.62 log CFU mL−1, which are similar to TP treatment. During the 7 weeks’ storage, RF‐treated puree showed retarded growth of microbes. The pH, titratable acidity and °Brix values of RF‐treated samples were significantly different from those of the control. The vitamin C, total phenolic compounds and antioxidant capacity of RF‐treated samples were significantly higher than those of TP‐treated samples during storage. RF‐treated sample retained better colour than TP‐treated sample throughout storage. The customer satisfaction analysis indicated that consumers prefer RF‐treated kiwi puree than TP‐treated samples. These findings suggest that RF heating has potential applications in processing of kiwi puree or similar products.

Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches

This study evaluated process-induced quality changes in kiwifruit puree of two commercial cultivars (green kiwifruit, “Hayward”, and gold kiwifruit, “Jintao”) treated by equivalent microbial safety-based processing: high-pressure processing (HPP; 600 MPa/3 min) and thermal processing (TP; P 85 °C 8.3 °C = 5min). This comparative study was performed using both targeted, analyzing a priori selected quality attributes (color, sugars, organic acids, and vitamin C) and untargeted headspace-solid phase microextraction-gas chromatography-mass spectrometry approaches, combining multivariate data analysis techniques (partial least squares discriminant analysis and variable identification). HPP provided a better retention of color and vitamin C compared to TP. Sugar and organic acid were less affected by HPP and TP. Methyl and butyl esters were detected at higher amounts in both processed puree, compared to untreated puree. For processed samples, furanones, terpenes, and alcohols were detected at higher amounts after TP and aldehydes were detected at higher amount after HPP. Overall, the quality of HP-treated samples is clearly closer to that of fresh samples compared to thermally treated samples and HP treatment avoids the formation of typical temperature-induced compounds.

FREEZE DRYING OF KIWI (ACTINIDIA DELICIOSA) PUREE AND THE POWDER PROPERTIES

In this study, it was intended to investigate the production of freeze dried kiwi (Actinidia deliciosa) puree in the form of powder that can be used as a natural alternative to synthetic additives used in food products such as pudding, instant tea, and sauces for improving their flavour. In order to obtain the powder product, kiwi puree as plain and with maltodextrin (Dextrose Equivalence of 10-12, as 10 % by weight) addition were freeze dried. Drying behaviour of plain kiwi puree and kiwi puree with MD were explained by Logarithmic model (R2=0.994, RMSE=0.024, ?2=0.0008) and Wang and Singh model (R2=0.999, RMSE=0.012, ?2=0.0002), respectively. The effective moisture diffusivity (Deff) value was calculated as 7.3x10?10 m2/s and it was observed that it was not affected by the addition of MD. The vitamin C content of fresh kiwi fruit was evaluated as 66.3 mg/100 g kiwi and there was a loss of 17.1% for plain and 19.8% for MD containing powders respectively after freeze drying. It was also observed that, the addition of maltodextrin decreased cohesiveness, on the other hand, increased bulk and tapped densities, average time values for wettability and solubility, and glass transition temperature of the powder products.

A Study on the Optimization of Green Kiwi and Gold Kiwi Puree Mixing Ratio for the Best French Kiwi Dressing

A Study on the Optimization of Green Kiwi and Gold Kiwi Puree Mixing Ratio for the Best French Kiwi Dressing

A Study on the Optimization of Green Kiwi and Gold Kiwi Puree Mixing Ratio for the Best French Kiwi Dressing

A Study on the Optimization of Green Kiwi and Gold Kiwi Puree Mixing Ratio for the Best French Kiwi Dressing

Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

The impact of microwave (1000W – 340s) and conventional heat (97°C – 30s) pasteurisation and storage (4, 10, 22°C for up to 63d) on total and individual carotenoids and chlorophylls in kiwifruit puree was evaluated. Bioaccessibility of carotenoids, before and after pasteurisation and storage, was also studied. Microwaves and conventional heating led to marked changes in the chlorophyll (42–100% losses) and carotenoid (62–91% losses) content. First- and second-order kinetics appropriately explained the degradation of total carotenoids and chlorophylls over time, respectively. Pasteurised samples showed significantly (p<0.05) enhanced stability of these pigments, with microwaves (k=0.007–0.031100gmg−1day−1 at 4–22°C) promoting chlorophyll stability to a greater extent than conventional heating (k=0.0015–0.034100gmg−1day−1 at 4–22°C). Bioaccessibility of carotenoids remained (p<0.05) unaffected by processing and storage. These results highlighted that the pigment composition of microwaved kiwifruit was more similar to that of the fresh fruit and better preserved during storage.

Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree

The effect of both microwave (1000 W-340 s) and conventional heating (97 °C-30 s) on the quality and shelf-life of kiwifruit puree was investigated. The growth of microorganisms and the evolution of enzyme activity, colour, pH, bioactive compounds and antioxidant activity in the product during storage at 4, 10 and 22 °C were checked. The storage temperature had a significant (p < 0.05) impact on both the shelf-life and the nutritional and functional value of the samples: the higher the temperature, the significantly (p < 0.05) faster the rate of both the sample spoilage and the loss of the bioactive compounds. On the other hand, thermal processing significantly (p < 0.05) reduced the growth of microorganisms and the degradation rate of some bioactive compounds in a 12–59%, as well as leading to enzyme and colour stabilization. A longer shelf-life (123 days at 4 °C) and a superior preservation of colour (ΔESE = 6.54) and bioactive compounds (57–67%) were obtained when microwave heating was the technology selected to process the kiwifruit puree. Microwave heating was considered a suitable means of preserving kiwifruit puree that might be successfully employed as an innovation tool with which to help safe, high-quality and minimally processed kiwifruit based-products reach the market.