Orange Pulp Research Articles

Effect of orange pulp with or without zeolite on productive performance, nitrogen utilization, and antioxidative status of growing rabbits

The current study was designed to investigate the effect of dried orange pulp inclusion (OP diet), natural zeolite addition (Z diet), or both (OPZ diet) compared to control (CON diet) on digestibility, growth performance, nitrogen utilization, blood biochemical, antioxidative status, and cecum microbiota of growing rabbits. Seventy-two V-line male rabbits (6 weeks old) were divided into 4 balanced experimental groups. Results showed that administration of dried orange pulp or zeolite especially the OPZ diet significantly improved nutrient digestibility and nutritive values. Rabbits fed the experimental diets (OP, Z, or OPZ) recorded significantly higher values of average daily gain, N-retention, and N-balance compared with those fed the CON diet. Data on blood biochemical, showed non-significant differences in globulin concentrations, and significant decreases in levels of cholesterol, LDL (low-density lipoproteins), triglycerides, and MDA (malondialdehyde) as an antioxidant biomarker with OP, Z, or OPZ diets. Moreover, the incorporation of orange pulp or zeolite in diets significantly decreased the cecal count of E. coli, with no significant difference in total bacterial count among the experimental groups. It could be concluded that a combination between dried orange pulp and natural zeolite in the diet can enhance the growth performance, antioxidant and health status of rabbits.

A comparative analysis of the volatile profiles in the pulp of red-fleshed and standard orange varieties during fruit maturation

Kirkwood Navel and Ruby Valencia red-fleshed sweet oranges accumulate high concentrations of the carotenes phytoene, phytofluene and lycopene in the pulp. In order to gain insight into the parameters that influence fruit quality in these varieties, a comparative analysis of volatile organic compounds (VOCs) in the pulp of Kirkwood Navel and Ruby Valencia red-fleshed sweet oranges and their standard blond counterparts, Navel and Valencia, was performed during fruit development and ripening. A total of 95 VOCs were identified by HS-SPME/GC–MS during the ripening process. The observed differences in VOCs between red-fleshed and blond oranges were more closely related to the fruit ripening stage than to the genotype. However, two distinctive common features were identified in both red-fleshed oranges compared to their respective standard varieties. These were lower levels of sesquiterpenes and higher levels of the norisoprenoids 6-methyl-5-hepten-2-one and geranylacetone. These findings indicate that altered carotenoid metabolism in red-fleshed oranges not only affects flesh pigmentation but also leads to changes in specific VOCs that may influence flavor perception.

Partial Replacment of Yellow Maize Grains by Sun-Dried Orange Pulp in Summer Rations of Lactating Buffalo

Partial Replacment of Yellow Maize Grains by Sun-Dried Orange Pulp in Summer Rations of Lactating Buffalo

Probiotic set yogurt infused with orange pulp: A multifaceted evaluation of nutritional, antioxidant, and physical attributes.

Fortification of yogurt with orange pulp tends to increase its protein network strength resulting in reduced syneresis. The aim of the current study was to prepare set-type orange yogurt with cow milk, skim milk powder, guar gum, and orange pulp at 0%, 1.0%, 2.0%, 3.0%, and 4.0% concentrations, respectively. The changes in proximate, total soluble solid, antioxidant activity, ascorbic acid, and syneresis were assessed. Yogurt was stored for consecutive three weeks during that duration all attributes were evaluated weekly. Set-type orange pulp incorporated yogurt significantly increased the fat (3.91% to 4.9%), protein (3.90% to 3.94%), moisture (84% to 84.80%), total soluble solids (16.01% to 18.51%), ascorbic acid (16.99% to 20.43%), and syneresis (28.90% to 29.94%), respectively. Overall results indicate that 4% orange pulp-enriched set-type yogurt presented more stable parameters as compared to other formulas.

Effect of orange pulp inclusion in the multi-nutrient roughage blocks on the performance of Barki lambs

Effect of orange pulp inclusion in the multi-nutrient roughage blocks on the performance of Barki lambs

Anti-browning action of melatonin is dependent on the type of tissue in minimally processed sweet potatoes

This study explored the impact of exogenous melatonin on oxidative damage, protective mechanisms against oxidation, and reactions leading to browning, as well as the accumulation of antioxidants in minimally processed white-fleshed and orange sweet potato roots. Sweet potato roots with white and orange pulp were subjected to minimal processing and immersion in melatonin solutions at concentrations of 0, 10, 100, and 1000 µmol L−1. Following packaging, these were stored at 5 ± 2 °C for 20 days. Results indicate that increasing melatonin concentrations significantly reduced browning symptoms in both white and orange sweet potato slices. This reduction was associated with decreased levels of hydrogen peroxide (H2O2), thiobarbituric acid-reactive substances (TBARs), and electrolyte leakage, indicating reduced cell membrane damage. Enhanced protection was observed through increased activity of antioxidant enzymes superoxide dismutase, catalase, and ascorbate peroxidase and higher levels of antioxidant metabolites, including vitamin C and phenolic compounds, as confirmed by in vitro assays for antioxidant capacity (FRAP and DPPH), however, the levels of total carotenoids, anthocyanins, and yellow flavonoids did not show a significant difference between the melatonin treatments. Notably, sweet potato slices treated with higher melatonin doses of 100 and 1000 µmol L−1 exhibited reduced phenylalanine ammonia-lyase activity and phenolic compound accumulation. This effect, coupled with lower polyphenol oxidase (PPO) and peroxidase (POD) activities, likely contributed to prolonged preservation quality by maintaining cellular redox homeostasis.

Effects of Fermented Navel Orange Pulp on Growth Performance, Carcass Characteristics, Meat Quality, Meat Nutritional Value, and Serum Biochemical Indicators of Finishing Tibetan Pigs.

In order to cope with the limited supply of feed for global animal production, there is a pressing need to explore alternative feed resources. Orange pulp, a by-product of agriculture and industry, has shown potential to positively or neutrally impact pig productive performance when included in their diet. However, there is a lack of research on the effects of fermented navel orange pulp (FNOP) on pig growth and productive performance. This study aimed to investigate the effects of FNOP as a dry matter substitute on pig's growth performance, carcass characteristics, meat quality, meat nutritional value, and serum biochemical indicators. The experiment involved 128 finishing Tibetan pigs, divided into four feed treatment groups, with varying levels (0%, 5%, 10% and 15%) of FNOP replacing dry matter in the basal diet. The results indicate that substituting 5% to 15% FNOP had no adverse effects on pig growth performance. However, at a 15% substitution rate, there was a decrease in serum growth hormone and IGF-1 levels, along with an increase in the feed-to-gain ratio. A 10% FNOP replacement notably increased the loin-eye muscle area of pigs. Additionally, 5% and 10% FNOP substitutions reduced the drip loss of pork. The study also found that substituting 5% to 15% FNOP increased unsaturated fatty acids and umami nucleotide contents in pork and raised serum total protein and uric acid (nucleotide-metabolism-related product) levels. These findings suggest that moderate FNOP substitution might improve meat quality, nutritional value, and maintain growth and productive performance in Tibetan pigs by improving protein synthesis and nucleotide metabolism, while also reducing feed costs. The optimal substitution ratio identified was 10%.

Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant Content.

Agroindustrial by-products constitute an alternative source of feed livestock, and their use contributes to the sustainability of livestock systems and the circular bioeconomy. The effects of replacing cereal (0%, 40%, and 80%) with dehydrated orange pulp (DOP) in the diet of goats on the antioxidant and fatty acid (FA) contents of cheeses were evaluated. For a more suitable understanding of the role of coagulant enzymes in establishing the properties of the cheese, the effect of milk-clotting with animal and vegetable rennet was also analysed. The rennet did not substantially affect the FA or the antioxidant compounds, and the use of DOP did not affect the FA contents. However, the α-tocopherol levels, total phenolic compounds (TPC), and total antioxidant capacity (TAC) in cheeses increased as the percentage of DOP replacing cereals increased. Moreover, the high correlation obtained between the TAC and the TPC (r = 0.73) and α-tocopherol (r = 0.62) contents indicated the important role played by these compounds in improving the antioxidant capacity of the cheese. In conclusion, DOP is a suitable alternative to cereals in the diet of goats and improves the antioxidant status of the cheese produced.

Evaluating the Suitability of Orange Pulp Meal as a Partial Substitute of Corn on the Chemical and Sensorial Properties of Broiler Meat (Pectoralis major)

Background: The study aimed to assess the effect of a partial dietary substitution of corn with dried orange pulp (DOP) powder in broiler diets and their effect on Pectoralis major meat quality. Furthermore, the study investigated the relationship between physicochemical parameters and sensory characteristics of breast meat even of control and experimental broilers groups. Methods: Four dietary treatments namely basal diet (control), 5, 10 and 15% DOP were given to 200 broilers 16 days-old for 49 days. Throughout all breeding periods, the control group was fed a diet primarily composed of corn, soybean meal and wheat bran. The experimental groups were given the same initial diet as the control group, but their grower and finisher diets contained 5%, 10% and 15% of orange pulp powder respectively. Physicochemical parameters, proximate composition, lipid oxidation index and sensory characteristics of broiler breast muscle were determined. Result: Significant decreases in moisture and fats were observed in the experimental groups (P less than 0.0001). However, the experimental diets positively affected the lipid oxidation of breast meat samples, as indicated by the lower malondialdehyde content (P less than 0.05). The partial substitution with orange pulp powder did not show an effect (P greater than 0.05) on sensory attributes of breast meat except for overall acceptability by the degustation panel. According to the panel degustation results, the flavor in experimental diets breast meat had a significant correlation on some sensory characteristic like juiciness and color of experimental breast samples (P less than 0.001). Pearson’s correlation revealed that flavor of control breast meat was negatively correlated with 2 physicochemical parameters (pH and lipid peroxidation). Similarly, the flavor of experimental groups was negatively correlated with the sensory attributes (juiciness and color). Additionally, a significant positive correlation was found between juiciness and the parameters (color and pH) of experimental meat.

Use of agro-industrial bio-waste for the growth and production of a previously isolated Bacillus thuringiensis strain

BackgroundBacillus thuringiensis (Bt) is a widely used biopesticide. The bioinsecticide based on Bt is obtained by fermentation, but the substrates currently used for its production constitute ingredients of high commercial value. In this context, the use of agro-industrial residues as substrates is an alternative to make the fermentation process viable on a large scale, in addition to minimizing environmental problems and contributing to the destination of these residues for biotechnological purposes.ResultsIn the first part of this study, a previously isolated spore forming soil bacteria (Bv5) harboring and expressing a novel cry 8A gene was confirmed as B. thuringiensis based on its morphological characteristics, Gram staining, scanning electron microscopy (SEM) and genome sequencing. Bv5 was established as a Gram-positive spore forming bacteria with ellipsoidal spores and small round toxins. Bv5 genome comprised of the 5.30 Mb chromosome and two megaplasmids of 450 kb and 261 kb, respectively, with cry 8A gene located on the smallest megaplasmid. In the second part of the study, the physiological profile of the Bv5 strain during fermentation in different agro-industrial biowastes (cassava wastewater, orange pulp wash and whey) was analyzed. The fermentation experiment was divided into two stages. In the first stage, the agro-industrial waste with or without salts with the best results for biomass, spores and proteins production was selected. In the second stage, the effect of the selected medium in original and diluted form with the C:N balance was evaluated, in two different fermentation times (72 h and 96 h). Pulp wash enriched with salts was selected as the most suitable medium for the growth of Bv5 strain in the first stage. In the second stage pulp wash (without dilution) with the addition of salts, and with nitrogen supplementation, was considered the best for cell growth, spore and toxin production by Bv5.ConclusionsTo conclude, our study provide a new alternative for bio-waste from the orange juice industry, as well as potential culture medium for the Bt commercial scale production.

Chemical Composition and In Vitro Nutritive Evaluation of Pomegranate and Artichoke Fractions as Ruminant Feed

The aim of this work was to assess the chemical composition and in vitro ruminal fermentation of samples (n = 3) of pomegranate (peels (PPs) and seeds (PSs)) and artichoke (hearts (AHs) and stems (ASs)) wastes. Dried orange pulp (DOP) and tomato pomace (TP) were used as reference feeds. All wastes had low dry matter (DM; lower than 33.0 and 12.0% for pomegranate and artichoke, respectively). The DM of pomegranate fractions was rich in sugars (>42.0%) and contained low protein (<8.0%) and neutral detergent fiber (NDF; <27.0%), whereas that of both artichoke fractions had high protein (>18.0%) and NDF (>36.0%) and low sugars content (<9.2%). Pomegranate seeds were more rapidly and extensively fermented in vitro than PPs, but both were less degradable and contained less metabolizable energy (ME) than DOP (7.43, 11.0 and 12.5 MJ ME/kg DM, respectively). Although AHs were more rapidly fermented and produced more volatile fatty acids (VFAs) than ASs, both had lower ME content than TP (9.50, 7.25 and 12.5 MJ ME/kg DM). The analyzed wastes had lower ME content than other by-products, but they were extensively fermented by ruminal microorganisms and could be used as ruminant feeds.

Antioxidant associated chemoprophylaxis effect of natural spice and green vegetable on hepatotoxicity.

This is a case control and cohort study, conducted at Department of Biochemistry in FUAST, compressing 24 number of albino Wistar rats. Illicium verum (star anise) natural spice and green vegetable broccoli are used for chemo-preventive herbal treatment in relation with vitamin C antioxidant activity. Hepatotoxicity was induced in liver of model rats by giving interperitoneally single injection of 200 mg/kg bod weight (B.W) of N-nitrosodiethylamine and orally giving 1 mg/kg BW phenobarbital for 14 days during disease prorogation period. The vitamin C analysis from Illicium verum (star anise), green broccoli, orange juice, orange peel and orange pulp was done by iodometric quantitative and qualitative titration method. Rats were given compound according to their bodyweight as 1 mg/kg B.W. After 14 days (Disease Promotion and Propagation Period) and 28 days (Disease cure period) of treatment behavioral activity was monitored by locomotors activity in open field experiment, stimulatory activity in home cage and anxiolytic effects observed in light and dark apparatus and also in T maze. Behavioral activity were significantly increased in Illicium verum and green broccoli treated rats. Hematological study including hemoglobin (Hb), white blood cells (WBC), red blood cells (RBC), mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), mean corpuscular hemoglobin concentration (MCHC), red cell distribution width (RDW) and Platelets was done by abbot laboratory analyzer cell. The value of Hb and RBC was also significantly increased in star anise and broccoli treated rats, showed proper function of RBC in microcirculation. WBC was also in normal range revealed that no disease regards to bone marrow and leukemia's. The biochemical activity of rats including urea, creatinine, total protein, albumin, globulin, A/G ratio, amylase and calcium in blood serum were analyzed while, liver health or performance was also determined by LFT (liver function test). Behavioral and laboratorial variables were analyzed by using SPSS v. 20 and p-value < 0.05 was considered statistically significant. The study report noticeable significant effect of Illicium verum and broccoli on hepatotoxicity of experimental model. Recent experimental study statistical outcomes show reciprocal relationship between the consumption of vegetable diet and natural spice with the risk of Hepatotoxicity. Thus, the aim of the study is to enhance the function of star anise or illicium verum natural spice and green vegetable broccoli as an anticancer or chemoprophylaxis agent.

ДОСЛІДЖЕННЯ ВЛАСТИВОСТЕЙ ПРОДУКТІВ ПЕРЕРОБЛЕННЯ ЦИТРУСОВИХ ЯК ДОБАВОК ДЛЯ МАЙОНЕЗНИХ СОУСІВ

The growth of the cultivation and processing of citrus fruits is accompanied by the formation of a large amount of waste, which contains a number of useful nutrients and can serve as a valuable biological resource for various fields of application. The vitamins, trace elements, dietary fibers present inthe composition allow you to use them as effective functional additives. The specificity of citrus dietary fibers is a large amount of protopectin, which determines their significant sorption properties. The ability of fibers to retain water makes them effective thickeners and attractive components of low-fat emulsion products, such as mayonnaise sauces. The article presents the results of a study of the properties of powders obtained from dried grapefruit and orange peels by grinding and dividing into fractions by sieving through sieves of different diameters. The indicators of the moisture-retaining capacity of grapefruit and orange powders, their blends and mixtures with coconut flour were determined. The stability of low-fat emulsion products obtained with the addition of the indicated additives in the amount of 5% to the recipe was studied.The introduction of grapefruit and orange powder additives into the low-fat mayonnaise sauce recipe will enrich them with dietary fibers, give a piquant taste and aroma, and contribute to the formation of a product with proper rheological properties and consistency.The analysis of research and publications showed that among the hydrocolloids used in the production of low-fat mayonnaise products, a special place is occupied by dietary fibers of citrus fruits with a high index of moisture retention capacity, which is higher than that of fibers from other raw materials, for example, carrots or oats. Considerable attention is paid to orange pulp powder products with a balanced content of soluble and insoluble dietary fibers, which serve as effective additives capable of retaining moisture and forming low-fat products with a thick consistency.The purpose of the article is to study the properties of grapefruit peel powder and its mixtures with other functional additives for low-fat mayonnaise sauces; determination of their moisture retention capacity; production and stability research of low-fat mayonnaise sauces based on them.For different size fractions of dried and crushed grapefruit and orange peel, indicators of moisture retention capacity were determined. It was established that this indicator has a larger value for the smallest fraction. For grapefruit powder with a particle size of less than 0.50 mm, the moisture retention capacity is 808%, and for orange -591%. A mixture of grapefruit and orange powder with different ratios of components was also found to have a high ability to retain water. Properties of mixtures of citrus powder and coconut flour were studied. Made samples of low-fat mayonnaise sauces with the addition of individual and complex functional additives in the amount of 5%. The effectiveness of their action was checked by determiningthe stability index of the manufactured emulsion products, which met the requirements set for mayonnaise and mayonnaise sauces by the current standard

User preferences and consumer acceptability of boiled plantain in rural and urban localities in Cameroon.

An understanding of the preferences of different stakeholders in the plantain value chain in rural and urban segments in Cameroon is important for the selection and adoption of new plantain cultivars. Boiled plantain is one of the most commonly consumed food products from this crop in Cameroon. Gendered food mapping and consumer testing with two plantain landraces (Batard and Big Ebanga) and a plantain-like hybrid (CARBAP K74) was carried out in rural and urban areas in the West and Littoral regions of Cameroon. Plantain users in these two regions were categorized into producers, traders, processors, and consumers. Preferences indicated that raw plantain should bear long and large fruits, with heavy bunches, and an orange pulp color, whereas boiled plantain should present with a yellow color and a soft and mealy pulp, with a good plantain aroma. Batard and Big Ebanga were liked moderately by consumers, whereas CARBAP K74 was liked slightly. CARBAP K74 was on par with Batard and Big Ebanga for some attributes, except for color and sweetness. More emphasis should be given to attributes such as color, firmness, and taste for the development of new plantain clones to be adopted by end users consuming boiled green plantain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin.

The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (RMD) on the sensory attributes of pasteurised orange juice, together with the physico-chemical properties and the aromatic profile. RMD addition increased the sweetness and decreased the acidity and bitterness, resulting in a higher overall panellists' rating of orange juice. It also proportionally increased °Brix together with density and decreased acidity. Colour changes were registered with higher RMD concentrations. Orange pulp presence affected the volume particle size distribution analysis, while RMD addition did not have any effect. The aroma volatile compounds were also analysed. Pulp-added samples showed a higher quantity of alcohol and aldehydes, whereas pulp-free samples registered higher terpene and terpenoid values. Ketones and acids were also quantified. RMD had a moderate impact on volatile compound quantifications, with the orange pulp presence playing a much more decisive role. A correspondence analysis was also performed to relate instrumental and sensory determinations for all samples. This work proves that the addition of RMD to orange juice is technologically feasible while also achieving a good response at the sensory level.

Multi-omics analyses reveal the importance of chromoplast plastoglobules in carotenoid accumulation in citrus fruit.

Chromoplasts act as a metabolic sink for carotenoids, in which plastoglobules serve as versatile lipoprotein particles. PGs in chloroplasts have been characterized. However, the features of PGs from non-photosynthetic plastids are poorly understood. We found that the development of chromoplast plastoglobules (CPGs) in globular and crystalloid chromoplasts of citrus is associated with alterations in carotenoid storage. Using Nycodenz density gradient ultracentrifugation, an efficient protocol for isolating highly purified CPGs from sweet orange (Citrus sinensis) pulp was established. Forty-four proteins were defined as likely comprise the core proteome of CPGs using comparative proteomics analysis. Lipidome analysis of different chromoplast microcompartments revealed that the nonpolar microenvironment within CPGs was modified by 35 triacylglycerides, two sitosterol esters, and one stigmasterol ester. Manipulation of the CPG-localized gene CsELT1 (esterase/lipase/thioesterase) in citrus calli resulted in increased lipids and carotenoids, which is further evidence that the nonpolar microenvironment of CPGs contributes to carotenoid accumulation and storage in the chromoplasts. This multi-feature analysis of CPGs sheds new light on the role of chromoplasts in carotenoid metabolism, paving the way for manipulating carotenoid content in citrus fruit and other crops.

The Impacts of Vegetables and Fruits by Products on Growth and Health of Broiler Chickens

Agro-industrial by-products, which are not intended for human consumption, can serve as substitutes for traditional animal feed ingredients in animal nutrition. This can result in the production of animal products without causing competition for land or exacerbating the food versus feed dilemma, ultimately promoting environmental and economic sustainability. Utilizing co-products as animal feed has the potential to reduce feeding costs while enhancing the productive parameters, quality, animal welfare and sustainability of animal products. Numerous studies have indicated that fruits and vegetables are considered as significant sources of bioactive compounds. The extensive process of industrialization leads to the creation of considerable amounts of by-products, giving rise to grave ecological concerns. Hence, such a scenario necessitates the formulation of innovative approaches for effectively utilizing the resultant wastes, ensuring the potential to fabricate novel products with enhanced value. The generated by-products, reveal similar or higher antioxidant activity. It is recognized that these secondary products comprise various bioactive substances and may have the ability to serve as nutraceuticals for poultry, promoting their health and overall wellness. This review aims to summarize the exploitation of fruit wastes, namely, apple, citrus, banana, mango, pineapple and grape as well as vegetable by-products which are derived from tomato and olive cultivation. These byproducts can be in supplementation or substitution format. Some of these byproducts presented the following results: The addition of 2% dried sweet orange pulp to the diet significantly increased feed intake and total weight gain in broilers and the inclusion of dried orange pulp in broiler diets was found to reduce serum triglycerides and cholesterol. Also, the including of 10% apple peel in the diet led to an increase in the weight of the gizzard and small intestine in chickens. Additionally, diets containing 5% and 10% apple peel waste resulted in higher levels of lipids and HDL (high-density lipoprotein) in the blood serum, while LDL (low-density lipoprotein) and malondialdehyde levels decreased. Moreover, the including of 10% banana peel in poultry feed led to improved feed efficiency, feed conversion and the quality of poultry eggs and meat. However, the inclusion of olive cake with phytase to broiler chickens’ diet presented an increase of growth parameters increased. The incorporation of 10% of OC with phytase also resulted a reduction in plasma cholesterol and triglycerides and an increase in plasma inorganic phosphorus.

Quality Evaluation of Akamu Powder Incorporated with Fermented Sweet Orange Pulp Flour

ABSTRACT Akamu was prepared from maize grains and oven dried at 50 C to constant weight. Flour was prepared from sweet orange fruits, fermented naturally for 5 days, oven-dried at 50 C, and sieved. Akamu powder was replaced with 0, 5, 10, 15%, and 20% fermented sweet orange pulp flour (FOPF). The proximate, mineral and phytochemical compositions of the akamu powder, FOPF, and the blend as well as the functional properties, were determined. Blends were used to prepare porridges, and the sensory attributes of porridges were evaluated. The addition of 5% FOPF significantly (p < 0.055) increased the flavonoids, phenols, and carotenoids in the blend over those of the 100% akamu powder. Conclusively, the incorporation of 5% FOPF produced akamu with more acceptable sensory attributes with improved proximate and phytochemical contents over 100% akamu.

Assessment of acute toxicity of crude extract rich in carotenoids from Cantaloupe melon (Cucumis melo L.) and the gelatin-based nanoparticles using the zebrafish (Danio rerio) model

Cantaloupe melon is known for its carotenoid-rich orange pulp. However, carotenoids are sensitive to oxygen, light, and heat, potentially reducing their benefits. Nanoencapsulation can preserve these benefits but raises concerns about toxicity. We aimed to assess the safety and bioactive potential of crude extract-rich carotenoids (CE) and nanoparticles based on gelatin loaded with CE (EPG) by investigating parameters such as cardio or neurotoxicity, especially acute toxicity. EPG was obtained by O/W emulsification and characterized by different methods. Zebrafish embryos were exposed to CE and EPG at 12.5 mg/L and 50 mg/L for 96h and were investigated for survival, hatching, malformations, and seven days post fertilization (dpf) larvae's visual motor response. Adult fish underwent behavioral tests after acute exposure of 96h. CE and EPG showed no acute toxicity in zebrafish embryos, and both improved the visual motor response in 7dpf larvae (p = 0.01), suggesting the potential antioxidant and provitamin A effect of carotenoids in cognitive function and response in the evaluated model. Adult fish behavior remained with no signs of anxiety, stress, swimming pattern changes, or sociability that would indicate toxicity. This study highlights the safety and potential benefits of carotenoids in zebrafish. Further research is needed to explore underlying mechanisms and long-term effects.

Preservation of citrus fruit, and dissipation by diffusion and degradation of postharvest pesticides during storage

We investigated the effects of residues of the postharvest pesticides 2,4-dichlorophenol, carbendazim, iprodione and prochloraz in citrus fruits, where they were encountered in average contents of 0.765 ± 0.060, 0.367 ± 0.030, 0.739 ± 0.055, and 0.929 ± 0.074 mg kg−1, respectively, and exhibited half-lives of 6.47–77.00 d upon storage at 3 °C for 45 d. The contents in 2,4-dichlorophenol and carbendazim did not exceed the maximum residue levels (MRLs) set by the European Union (1.0 mg kg−1) and China (5.0 mg kg−1). Preservatives added to Valencia citrus fruit (Citrus sinensis L. Osbeck) were degraded slowly at 3 °C. More than 50 % of their amounts remained on the fruit peel and never reached the pulp —by exception, the content in carbendazim of the pulp of oranges stored at 21 °C for 7 d was as high as 0.52 mg kg−1, which testifies to the need for storage at lower temperatures. Residue degradation exhibited strong, negative correlation with temperature, the relationship between the degradation rate constant (k) and temperature being of the Arrhenius type. Carbendazim proved an effective preservative for citrus fruit. Fruits should be carefully controlled for residual pesticide levels in order to ensure that they are safe for human consumption.