Nutritional Quality Research Articles

Effect of Coconut Water and Pellicle Testa on the Nutritional Quality of Coconut Milk

Effect of Coconut Water and Pellicle Testa on the Nutritional Quality of Coconut Milk

Investigation of chemical constituents, antioxidant, anti-inflammatory and nutritional properties of oil of Persea americana (Avocado) seeds

This study investigated the phytochemical composition, in vitro antioxidant, and anti-inflammatory properties of the oil of Persea americana seeds (OPAS). The flavonoid and total phenol compositions were quantified using standard colorimetric methods; the antioxidant potentials of the seed were determined using 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays, while the anti-inflammatory potentials were investigated using membrane stabilization (hypotonicity) and heat-induced hemolysis of human red blood cells (HRBC) assays. In addition, gas chromatography-mass spectrometry (GC–MS) analysis was employed to characterize the phytochemicals in the oil. The nutritional indices (atherogenic index, thrombogenic index, and polyene index) were also calculated. Results indicated high total phenolic and flavonoid contents (25.78 ± 0.68 mg gallic acid equivalent per gram (GAE/g) and 72.69 ± 1.11 mg quercetin equivalent per 100 mg (QE/100 mg), respectively). The oil of P. americana seeds showed dose-dependent (25–400 μg/mL) antioxidant and anti-inflammatory activities compared to the standard agents used (olive oil and ascorbic acid). The GC–MS analysis showed the presence of fatty acids including tetradecanoic acid (33.33 %), 9, 12-octadecadienoic acid, methyl ester (20.12 %), n-hexadecenoic acid (7.07 %), and oleic acid (11.60 %). Nutritional indices showed that OPAS had a very low polyunsaturated/saturated (PUFA/SFA) ratio (0.45), hypocholesterolemic/hypercholesterolemic (0.26), but high atherogenicity index (IA) (4.13) and thrombogenicity index IT (9.47) values. The beneficial potentials of OPAS revealed in this study suggest that it can be harnessed as a potent antioxidant and anti-inflammatory agent in phytomedicine. However, the nutritional quality and culinary suitability of OPAS with different oils require further study.

Effects of Foliar Dressing with Chemical Nano-Selenum and Na2SeO3 on the Antioxidant System and Accumulation of Se and Bioactive Components in Cyclocarya paliurus (Sweet Tea Tree)

Selenium (Se)-rich Cyclocarya paliurus is popular for its bioactive components, and exogenous Se fortification is the most effective means of enrichment. However, the effects of exogenous Se fortification on the nutritional quality of C. paliurus are not well known. To investigate the nutrient contents and antioxidant properties of C. paliurus following Se treatment, we used a foliar spray to apply Se in two forms—chemical nano-Se (Che-SeNPs) and sodium selenite (Na2SeO3). Sampling began 10 days after spraying and was conducted every 5 days until day 30. The Se, secondary metabolite, malondialdehyde contents, antioxidant enzyme activity, Se speciation, and Se-metabolism-related gene expression patterns were analyzed in the collected samples. Exogenous Se enhancement effectively increased the Se content of leaves, reaching a maximum on days 10 and 15 of sampling, while the contents of flavonoids, triterpenes, and polyphenols increased significantly during the same period. In addition, the application of Se significantly enhanced total antioxidant activity, especially the activity of the antioxidant enzyme peroxidase. Furthermore, a positive correlation between the alleviation of lipid peroxidation and Se content was observed, while methylselenocysteine formation was an effective means of alleviating Se stress. Finally, Na2SeO3 exhibited better absorption and conversion efficiency than Che-SeNPs in C. paliurus.

Effects of Foliar Dressing with Chemical Nano-Selenum and Na2SeO3 on the Antioxidant System and Accumulation of Se and Bioactive Components in Cyclocarya paliurus (Sweet Tea Tree).

Selenium (Se)-rich Cyclocarya paliurus is popular for its bioactive components, and exogenous Se fortification is the most effective means of enrichment. However, the effects of exogenous Se fortification on the nutritional quality of C. paliurus are not well known. To investigate the nutrient contents and antioxidant properties of C. paliurus following Se treatment, we used a foliar spray to apply Se in two forms-chemical nano-Se (Che-SeNPs) and sodium selenite (Na2SeO3). Sampling began 10 days after spraying and was conducted every 5 days until day 30. The Se, secondary metabolite, malondialdehyde contents, antioxidant enzyme activity, Se speciation, and Se-metabolism-related gene expression patterns were analyzed in the collected samples. Exogenous Se enhancement effectively increased the Se content of leaves, reaching a maximum on days 10 and 15 of sampling, while the contents of flavonoids, triterpenes, and polyphenols increased significantly during the same period. In addition, the application of Se significantly enhanced total antioxidant activity, especially the activity of the antioxidant enzyme peroxidase. Furthermore, a positive correlation between the alleviation of lipid peroxidation and Se content was observed, while methylselenocysteine formation was an effective means of alleviating Se stress. Finally, Na2SeO3 exhibited better absorption and conversion efficiency than Che-SeNPs in C. paliurus.

Determinants of household food insecurity in Tanzania: A Heckman approach

Household food insecurity is a predominant issue in Tanzania, particularly affecting rural areas where poverty rates are higher. This problem can lead to poor nutritional quality and hinder mental, social, and economic development. The study utilized data from the 2017/18 Tanzania Household Budget Survey to analyse the determinants of food insecurity. Employing the Heckman approach to address the sample selection problem, the study found that household characteristics such as sex of the household head, location, education level, access to credit, household size, marital status, and income significantly reduce the problem of food insecurity among insecure groups. Male-headed, urban location, credit-accessible households and married heads were less food insecure compared to female-headed, rural location and households without access to credit, respectively. In addition, higher household income and education level, as well as smaller household size, positively impacted food expenditure among households. The findings suggest the need for improved credit services, formal education promotion, and targeted food programs, particularly in rural areas, to address household food insecurity effectively in Tanzania.

Evaluation of chitosan and microbial inoculants on aerobic stability and fermentative profile pearl millet, corn and sorghum silages

ABSTRACT The objective of this study was to evaluate the effect of microbial inoculants, chitosan, and blend (microbial inoculants and chitosan) on chemical composition, in vitro degradability, fermentative profile, losses, aerobic stability, and microorganism counts of corn, pearl millet and sorghum silages. A randomised block design was used in a factorial arrangement of 3 × 4. Three crops (pearl millet, corn and sorghum) and four additives: Control (without additive), 2 g of microbial inoculants (for ton of forage), 10 g/kg chitosan per kg of ensiled material, and blend (chitosan [5 g/kg] plus microbial inoculants [2 g/ton forage]), with five replicates per treatment. Chitosan increases the CP levels of silages and improves the in vitro degradability of DM in sorghum silage. The microbial inoculants reduced the pH in pearl millet, corn and sorghum silages (P < 0.001). The additives affected (P < 0.05) the aerobic stability of silages throughout the evaluation period. However, when evaluating the chitosan, the average temperature of the pearl millet and corn silages remained stable for a longer period. Chitosan improved the nutritional quality of sorghum silage. Chitosan-treated silages pearl millet and corn silages show great efficiency in aerobic stability due to antifungal activity. The microbial inoculants show reduced gas losses compared to chitosan.

Nutrient Content of the Invasive Arapaima gigas (Osteoglossiformes) in Bolivia

The Paiche or Paichi (tentatively identified as Arapaima gigas) is an introduced species and one of the most important fisheries resources in Bolivia. Its meat has characteristics that have facilitated its commercialization in the main cities of the country. The objective of this work was to describe the nutritional quality of its meat sold in the city of Riberalta (Beni), the main supplier of Paiche meat to inland markets. Tissue samples were collected from the dorsal, abdominal and caudal areas (n=3; 800 g) from three medium-sized specimens (81.6 cm average total length, aproximately 8 kg). Results showed that Paiche meat is rich in proteins (20%), but low in total fats and carbohydrates (0.81 and 0.67%, respectively). The fat-soluble and water-soluble vitamins were low, with values less than 0.027 mg 100 g-1; except vitamin E (average 1.198 mg 100 g-1). Seven fatty acids were found in the abdominal portion, five in the dorsal portion, and none in the caudal portion. Linoleic Acid (Omega 6) was found only in the abdomen. Its regular consumption in the diet is recommended. Studies are needed to see how nutritional value is affected by food preparation for consumption and to assess mercury content.

Nutritional quality of food purchases during the COVID-19 public health crisis: An analysis of geographic disparities in North Carolina

ObjectiveTo examine geographic disparities in the nutritional quality of food purchases during the COVID-19 public health crisis in North Carolina (NC). MethodsUsing shopper-level longitudinal transaction records between October 2019-December 2020 from NC’s largest grocery retailer, we fit mixed-effect models to examine disparities in the nutritional quality of food purchases among shoppers in counties with different levels of socioeconomic development and how such disparities changed after March 2020, accounting for other observed and contextual factors. ResultsShoppers in counties with lower development levels purchased a larger share of calories from least healthy foods and a smaller share from healthier foods compared to shoppers in counties with higher development levels. These disparities were slightly attenuated for the least healthy foods and did not change for healthier foods after the onset of the COVID crisis. ConclusionDespite existing nutritional disparities among shoppers in counties with different levels of socioeconomic development, we did not observe a large-scale accentuation of inequities in dietary quality during the COVID-19 crisis. This pattern may have resulted from programmatic responses to mitigate the adverse effects of the COVID crisis on vulnerable populations. Future work should further explore the role of such responses.

Complete characterization of the fatty acid profile of mare milk from commercial semi-extensive farms during lactation

The present study aimed to thoroughly describe the profile of fatty acids in mare milk from farms with different management systems and changes during lactation. Eighteen mares belonging to three commercial farms (6 mares per farm) were milked during the complete lactation period (six months). Fat content was determined by infrared spectroscopy, while fatty acid methyl esters were analyzed using a GC-FID. Mare milk, in general, contained 47.5 % saturated, 25.3 % monounsaturated, and 26.5 % polyunsaturated fatty acids. A high proportion of 18:2n-6 and 18:3n-3 but a low concentration of their long-chain metabolites was observed, and seven branched-chain fatty acids were identified. Stage of lactation significantly influenced the content of most individual fatty acids, and in general, milk from mares managed under pasture-based feeding systems showed a higher content of n-3 polyunsaturated fatty acids. This study provides new insights into mare milk FA composition and into dynamics of mare milk nutritional quality as affected by lactation stage and grazing intensity.

Association Between the Nutritional Quality of Food Purchases and Household Food at Home Expenditures in Mexico

BackgroundPoor-quality diets are a major risk factor for noncommunicable diseases. Few studies in Mexico have tested whether higher expenditures are needed to purchase high-quality food. ObjectiveThe objective of the study was to assess how dietary quality of food purchases was associated with household food at home expenditures. DesignThis study was a secondary analysis of cross-sectional data from the National Household Income and Expenditure Survey (EncuestaNacional de Ingresos y Gastos de los Hogares [ENIGH] 2018). Participants/settingThe study included 74 469 households with information on food and beverage purchases in Mexico in 2018. Main outcome measuresQuarterly household food expenditures by adult equivalent (AE) for all food groups that were scored with the Global Dietary Quality Score (GDQS) for food purchases expressed in dollars/quarterly/AE. Statistical analyses performedAdjusted generalized linear models were used to evaluate the association between GDQS for food purchases (expressed in tertiles: low, mid, and high) and quarterly food expenditures. The analyses were performed at the national level by place of residence and income quintile. ResultsAt the national level, the difference in food expenditures between the high- and the low-GDQS groups was +$13.85/AE. By place of residence, the difference between the high- and the low-GDQS groups was +$17.31/AE in urban and +$5.12/AE in rural areas. For income quintile 1 (lowest), there was a statistical difference of –$4.79/AE and +$43.25 for quintile 5 (highest). ConclusionsQuality of food purchases can be associated with higher or lower expenditures depending on the specific food purchased. High GDQS is associated with lower expenditures among the lowest-income households, as they purchase less expensive options compared with high-income households.

Sourdough Bread Quality: Facts and Factors.

The term "sourdough" denotes a dough composed of flour and water, fermented through the action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology can enhance the nutritional attributes of bread made from wheat grain. In recent times, sourdough bread has experienced a resurgence, fueled by growing consumer demand for healthier bread options. The market dynamics for sourdough illustrate its rapid expansion and significant role in the contemporary food industry. Sourdough fermentation improves nutritional qualities by altering the structure and function of proteins and starch, enhancing dietary fiber, volatile compound profiles, and antioxidant activity, and reducing FODMAPs. The quality of sourdough bread is influenced by several factors, including fermentation environment, flour particle size, protein quality, starch characteristics, and dietary fiber composition. Moreover, the incorporation of alternative grains (intermediate wheatgrass and legume flour) and non-flour ingredients (fruits, herbs, and dairy products) presents opportunities for creating sourdough bread with unique sensory and nutritional profiles. This review offers updated insights on the quality aspects of sourdough fermentation, the factors that influence the effectiveness of the sourdough fermentation process, sourdough technology with unconventional and non-flour ingredients, and the potential market for frozen sourdough, considering its convenience and extended shelf life.

Assessment of oat (Avena sativa) varieties unveiled the variation in nutritional quality

The present study was carried out during 2022 at Punjab Agricultural University, Ludhiana, Punjab designed for the exploration and characterization of different oat varieties to understand their potential for physical, gravitational, functional, nutritional, and extraction of β-glucan parameters. All studied varieties showed variability in the grain and flour quality of oats. The preference of a variety based on nutritional and functional parameters contingent on this evaluation could help a satisfactory basis for future oat crop improvement plans for feed and food security. The current scientific intervention suggests that oat variety OL 1876-2 might be a suitable choice for β-glucan extraction due to its high content with promising nutritional and functional benefits. These findings may open a new avenue for further research on utilization of oats for food purpose that could cater the imminent demands of health conscious people.

Evaluation of the nutritional quality of French children breakfasts according to the Breakfast Quality Score (BQS).

Breakfast meals provide essential nutrients and energy to children and adolescents. Based on recommendations from the International Breakfast Research Initiative (IBRI), the Breakfast Quality Score (BQS) was developed to assess breakfast nutritional value among the French adult population. However, its application to children remains unexplored. This study aimed to evaluate the BQS in assessing the nutritional quality of breakfasts consumed by French children aged 4-17 years. A total of 4,015 breakfasts, obtained from dietary recalls provided by 1,448 children participating in the French representative dietary survey (INCA3), were analyzed. As for adults, the performance of the BQS was tested through correlations with other nutritional indicators and comparison of nutrients and dietary components between tertiles of scores. The study examined the regularity of breakfast consumption and compared the BQS of children's breakfasts across socio-demographic modalities and breakfast categories distinguished by their primary grain component. Additionally, a predictive modeling using Partial Least Squares (PLS) regression identified influential INCA3 food groups. The majority of children consumed solid breakfasts regularly. Socio-professional category, household income and food insecurity influenced BQS, revealing contradictory disparities. Ready-to-eat cereal (RTEC) breakfasts had the highest BQS (73.5% for children and 73.1% for adolescent), while biscuits and viennoiseries scored the lowest (52% for children and 49.1% for adolescent). PLS highlighted RTECs, milk, and hot beverages (mainly containing chocolate milk) as being positively associated with BQS, while sweet beverages and viennoiseries were negatively associated. The study demonstrates the effectiveness of the BQS in assessing children's breakfast quality, with RTEC breakfasts showing the highest nutritional value. The findings provide insights into factors influencing breakfast nutritional quality and underscore the importance of promoting healthier breakfast choices among all children.

Nutritional quality of dysphagia-oriented products sold on the Italian market.

Dysphagia is a condition characterized by swallowing difficulties that affects an estimated 8% of the population. Management of dysphagia often requires the use of specially formulated food products that are easier to swallow, while still meeting the nutritional needs of the patient. Despite the growing market for dysphagia-oriented products, there is a compelling need for comprehensive evaluations of their nutritional quality to ensure that they adequately support the health and well-being of this vulnerable population. The aims of this study were: (i) to investigate the nutritional composition of different dysphagia products currently sold in Italy, from several leading healthcare companies, by collecting the nutritional information on their packaging; (ii) to compare their energy, nutrient and salt content per 100 g and serving. A total of 70 items, available in the Italian online market were included in the analysis. The data showed a wide difference among the six categories of dysphagia-oriented products. Salt content was found to be very high, with medium (>0.3 g/100 g but <1 g/100 g) and high (≥1 g/100 g) content found in 17 and 51% of products, respectively. Overall, the results show high variability in nutritional composition among dysphagia-oriented products currently on the market. The high presence of salt in more than half of the products raises a critical issue, as it is not in accordance with WHO guidelines and especially with the clinical situation of the dysphagia patient. This research seeks to provide valuable insights into the adequacy of these products in meeting the dietary requirements of individuals with dysphagia, thereby guiding toward more informed and suitable food choices.

Эффективность комбинированного воздействия ультразвука и микроволн при обработке пищевых продуктов. Обзор

Modern methods of food processing combine ultrasonic and microwave treatment. This article reviews scientific publications on combined microwave and ultrasound technologies in food processing. The review involved standard methods of data analysis and covered 85 Scopus and Web of Science research papers on combined microwave and ultrasonic food treatment published in English in 2010–2023. The article describes the principles and specific features of ultrasonic and microwave food processing methods, their combinations, equipment design, and applications as part of various food processing stages, e.g., defrosting, drying, extraction, sterilization, etc. Microwaves increase the heating rate while ultrasound increases the efficiency of heat and mass transfer. Their combined use reduces processing time, improves product quality, facilitates moisture drainage, and provides uniform heating. The combined effect of microwaves and ultrasound increases the processing efficiency, thus preserving the nutritional value and quality of the final product. Ultrasonic technology serves as an aid to efficient and environmentally-friendly microwave heating, which has a wide range of applications in the food industry. The review can be used in further research in extraction, drying, defrosting, and sterilization. It can help food industry specialists to select optimal food processing methods.

Physicochemical characterization of flour based on waste shrimp exoskeleton obtained by dehydration processes

O Objective: To characterize the physicochemical and nutritional compounds of meal made from shrimp (Farfantepenaeus aztecus L.) exoskeleton, obtained through hot air dehydration processes, in order to value new products and applications, according to their nutritional components. Design/Methodology/Approach: Shrimp producers from Alvarado, Veracruz, were interviewed using a quantitative approach with a descriptive scope. Likewise, shrimp (Farfantepenaeus aztecus L.) shells were dehydrated and powdered to transform them into meal. The proximate chemical composition was analyzed to determine its nutritional composition and its macro and micronutrients, as well as to identify the deficiencies or excesses of certain nutrients. The general public and local ranchers were surveyed and interviewed to establish the opinions, preferences, and behaviors of consumers regarding meal by-products, in order to evaluate their market acceptance. Results: In Alvarado, Veracruz, 2.5 tons of shrimp shell are wasted. The meal obtained from these shells has a high protein (45.40%) and mineral content, which includes Ca (11.17%), Na (6.86%), Fe (237 mg/Kg-1), and Zn (77 mg/Kg-1). Therefore, this nutrient content guarantees the quality of the protein input that is acquired and the food that is provided. Study Limitations/Implications: Access to outdated statistical information, resulting from the COVID-19 pandemic, hindered the collection of relevant data. Likewise, the lack of interest of the producers in monitoring the project and the limited participation and knowledge of the workers represented a significant challenge to the progress of the study. Findings/Conclusions: The meal under study contained nutritional elements, making it a product with high nutritional quality that could add value to shrimp waste and that has potential applications in the food industry, in the production of fertilizers, and in the formulation of balanced feed for animals. Consequently, it would contribute to the reduction of pollution in the Alvarado lagoon system.

Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley-based extruded snacks supplemented with mung bean.

The effect of varying extrusion conditions on the functional properties of hulless barley-mung bean (70:30) extruded snacks was investigated using response surface methodology with feed moisture (FM), barrel temperature (BT), and screw speed (SS) as process variables. Results revealed significant impacts on functional characteristics with varying extrusion conditions. Bulk density (BD) of extruded snacks ranged from 0.24 to 0.42 g/cm3, showing that lower FM and higher BT results in lower BD while it increased with increasing FM, SS, and BT. The expansion ratio (ER) of extruded snacks ranged between 2.03 and 2.33, showing BT and SS had a desirable positive effect, whereas increasing FM led to decreased ER. Increasing BT and SS depicted a negative effect on water absorption index, whereas FM showed positive effect, which ranged between 4.21 and 4.82 g/g. A positive effect on water solubility index was depicted by BT and SS, which ranges between 9.01% and 13.45%, as higher SS and BT led to starch degradation and increased solubility suggesting better digestibility. The hardness of extruded snacks ranged from 32.56 to 66.88 Newton (N), showing increasing FM increased hardness, whereas higher SS and BT resulted in lowering the hardness. Scanning electronic microscope (SEM) analysis revealed structural changes in extrudates in comparison with nonextruded flour, indicating starch gelatinization and pore formation affected by varying processing parameters. Shifts in absorption bands were observed in Fourier transform infrared spectroscopy (FT-IR), suggesting structural changes in starch and protein. Understanding the effects of extrusion parameters on product properties can help tailored production to meet consumers' preferences and the development of functional snacks with improved nutritional quality.

The relationship between the dietary index based Meiji nutritional profiling system for adults and lifestyle-related diseases: a predictive validity study from the National Institute for Longevity Sciences-Longitudinal Study of Aging.

Nutritional profiling system (NPS) holds promise as a public health tool for companies to measure product healthiness and for individuals in making healthier food choices. The Meiji NPS for adults specifically targets lifestyle-related diseases prevalent among Japan's adult population, including overweight/obesity, hypertension, diabetes, and dyslipidemia. This study examined the cross-sectional association between the Meiji NPS for adults Dietary Index (MNfA-DI) and indicators of lifestyle-related diseases in a population. The study comprised 1,272 middle-aged individuals (40-64 years, 50.1% male) who participated in the seventh wave (2010-2012) of the National Institute for Longevity Sciences-Longitudinal Study of Aging project, with no missing data on three-day dietary records. The MNfA-DI was computed at the individual diet level (accounting for the whole diet) using arithmetic energy-weighted means. A higher MNfA-DI indicated a greater nutritional quality of an individual's overall diet. Lifestyle-related disease indicators included body mass index (BMI, kg/m2), body fat (%), systolic and diastolic blood pressure (mmHg), fasting plasma glucose (mg/dL), HbA1c (%), triglyceride levels (mg/dL), LDL, and HDL cholesterol levels (mg/dL). A multiple regression model was used to assess the association between the MNfA-DI and lifestyle-related disease indicators, adjusting for demographics, socioeconomic status, lifestyle factors, disease history, and energy intake as covariates, depending on the outcome. The median (interquartile range) age and MNfA-DI were 53.0 (46.0, 59.0) years and 10.1 (6.0, 14.0) points, respectively. MNfA-DI was negatively associated with body fat [partial regression coefficient (95% confidence interval) -0.04 (-0.07, -0.01)], diastolic blood pressure [-0.08 (-0.17, -0.002)], fasting plasma glucose [-0.18 (-0.33, -0.01)], and triglyceride [-1.36 (-2.16, -0.55)]. Additionally, MNfA-DI was also associated with almost indicators (except for LDL and HDL cholesterol) among participants with a BMI between 18.5 and 24.9 kg/m2. These findings suggest that the Meiji NPS for adults could be associated with a lower risk of lifestyle-related diseases. In addition, from a public health nutrition perspective, the Meiji NPS for adults may be useful to assess the food healthiness of the adult population.

THE EFFECT OF BARRIER TECHNOLOGIES ON THE CHEMICAL, NUTRITIONAL, SENSORY, AND MICROBIOLOGICAL QUALITY OF ARBUTUS UNEDO L. FRUITS DURING STORAGE

Arbutus unedo L. is a widespread tree known for its nutritional and antioxidant importance. However, the utilization of its berries remains limited due to their sensitivity and damage during storage. This study aims to evaluate the effect of barrier technologies with the addition of lemon juice (Citrus limon) and bitter orange juice (Citrus aurantium) as additives on the sensory, nutritional, and microbiological quality of fruits during storage. The combined fruits exhibited a significant decrease in pH (from 5.07±0.23 to 3.45±0.34 for fruits combined with bitter orange juice and from 5.07±0.23 to 3.64±0.12 for fruits combined with lemon juice), moisture content (from 62.48±2.32 to 45.47±3.54 for fruits combined with bitter orange juice and from 62.48±2.32 to 51.4±3.12 for fruits combined with lemon juice), and showed inactivation of aerobic mesophilic bacteria compared to non-treated fruits. Differential thermogravimetric analysis (DTG, DSC) demonstrated that fruits conditioned in the presence of bitter orange juice preserved their nutritional quality (vitamins B2, B6, B9, B12, and C) under light and oxygen exposure. The combination of acidity and sweetness improved the sensory quality of the combined fruits during storage.

THE EFFECT OF BARRIER TECHNOLOGIES ON THE CHEMICAL, NUTRITIONAL, SENSORY, AND MICROBIOLOGICAL QUALITY OF ARBUTUS UNEDO L. FRUITS DURING STORAGE

Arbutus unedo L. is a widespread tree known for its nutritional and antioxidant importance. However, the utilization of its berries remains limited due to their sensitivity and damage during storage. This study aims to evaluate the effect of barrier technologies with the addition of lemon juice (Citrus limon) and bitter orange juice (Citrus aurantium) as additives on the sensory, nutritional, and microbiological quality of fruits during storage. The combined fruits exhibited a significant decrease in pH (from 5.07±0.23 to 3.45±0.34 for fruits combined with bitter orange juice and from 5.07±0.23 to 3.64±0.12 for fruits combined with lemon juice), moisture content (from 62.48±2.32 to 45.47±3.54 for fruits combined with bitter orange juice and from 62.48±2.32 to 51.4±3.12 for fruits combined with lemon juice), and showed inactivation of aerobic mesophilic bacteria compared to non-treated fruits. Differential thermogravimetric analysis (DTG, DSC) demonstrated that fruits conditioned in the presence of bitter orange juice preserved their nutritional quality (vitamins B2, B6, B9, B12, and C) under light and oxygen exposure. The combination of acidity and sweetness improved the sensory quality of the combined fruits during storage.