Phytochemicals In Fruits Research Articles

Consumption of Quercetin and Quercetin-Containing Apple and Cherry Extracts Affects Blood Glucose Concentration, Hepatic Metabolism, and Gene Expression Patterns in Obese C57BL/6J High Fat–Fed Mice

Background: Intake of polyphenols and polyphenol-rich fruit extracts has been shown to reduce markers of inflammation, diabetes, and hepatic complications that result from the consumption of a high-fat (HF) diet.Objective: The objective of this study was to determine whether mice fed polyphenol-rich apple peel extract (AE), cherry extract (CE), and quercetin, a phytochemical abundant in fruits including apples and cherries, would modulate the harmful effects of adiposity on blood glucose regulation, endocrine concentrations, and hepatic metabolism in HF-fed C57BL/6J male mice.Methods: Groups of 8-wk-old mice (n = 8 each) were fed 5 diets for 10 wk, including low-fat (LF; 10% of total energy) and HF (60% of total energy) control diets and 3 HF diets containing polyphenol-rich AE, CE, and quercetin (0.2% wt:wt). Also, an in vitro study used HepG2 cells exposed to quercetin (0–100 μmol/L) to determine whether intracellular lipid accumulation could be modulated by this phytochemical.Results: Mice fed the HF control diet consumed 36% more energy, gained 14 g more body weight, and had ∼50% elevated blood glucose concentrations (all P < 0.05) than did LF-fed mice. Mice fed HF diets containing AE, CE, or quercetin became as obese as HF-fed mice, but had significantly lower blood glucose concentrations after food deprivation (−36%, −22%, −22%, respectively; P < 0.05). Concentrations of serum C-reactive protein were reduced 29% in quercetin-fed mice compared with HF-fed controls (P < 0.05). A qualitative evaluation of liver tissue sections suggested that fruit phytochemicals may reduce hepatic lipid accumulation. A quantitative analysis of lipid accumulation in HepG2 cells demonstrated a dose-dependent decrease in lipid content in cells treated with 0–100 μmol quercetin/L (P < 0.05).Conclusions: In mice, consumption of AE, CE, or quercetin appears to modulate some of the harmful effects associated with the consumption of an obesogenic HF diet. Furthermore, in a cell culture model, quercetin was shown to reduce intracellular lipid accumulation in a dose-dependent fashion.

Investigation on the Phytochemicals present in the Fruit peel of Carica papaya and evaluation of its Antioxidant and Antimicrobial property

Background : Plants have the major advantage of being the most treasured and cheaper alternative supplies for drugs. Phytochemicals in fruits and vegetables have gained increasing interest among consumers and the scientific community as epidemiological studies have indicated that regular consumption of phytochemicals is related to a lower risk of non-communicable diseases. Aim : The aim of the present study was to carry out qualitative and quantitative phytochemical analysis to establish the different classes of compounds present in the peel of indigenous fruit C. papaya using five different solvents and evaluate its antioxidant and antimicrobial property. Methods and Material : Evaluate the antioxidant property of Carica papaya peel by radical scavenging methods and to elicit the most effective concentration of the extract with highest antimicrobial activity by measuring the diameter of zone of inhibition against five pathogens. Results : The various extracts revealed the presence of phytoconstituents such as phenols, flavonoids and tannins in appreciable amounts and the antioxidant potential of papaya peel. Agar well method demonstrated that the species most sensitive to C. papaya peel among the gram-positive microorganisms was Bacillus subtilis, whereas among the gram-negative species the most sensitive was Klebsiella pneumoniae.

Investigation on the phytochemicals present in the fruit peel of Carica papaya and evaluation of its antioxidant properties

Background: Plants have the major advantage of being the most treasured and cheaper alternative supplies of drugs. Phytochemicals in fruits and vegetables have gained increasing interest among consumers, and the scientific community as epidemiological studies has indicated that regular consumption of phytochemicals is related to a lower risk of noncommunicable diseases. Aim: The aim of the present study was to prepare extracts from the peel of indigenous fruit Carica papaya using five different solvents and to carry out qualitative and quantitative phytochemical analysis to establish the different classes of compounds present in the fruit peel and evaluate its antioxidant property by radical scavenging methods. Materials and Methods: Evaluate the antioxidant property of C. papaya peel by radical scavenging methods. Results: The various extracts revealed the presence of phytoconstituents such as phenols, flavonoids, and tannins in appreciable amounts and the antioxidant potential of papaya peel which can be used as a functional food to prevent and treat diseases.

Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing.

Many phytochemicals from fruits and vegetables exert biological activities that may be beneficial to human health, but these benefits are not fully realized because of their poor oral bioavailability. The objective of this research was to establish the potential of excipient emulsions to increase carotenoid bioaccessibility from raw and cooked yellow peppers using a gastrointestinal model that included oral, gastric, and intestine phases. The influence of oil type (medium chain triglycerides, MCT; long chain triglycerides, LCT; and, indigestible orange oil, OO) on microstructural changes, particle properties, lipid digestibility, and carotenoid bioaccessibility was investigated. Oil type had a major impact, with carotenoid bioaccessibility decreasing in the following order: LCT > MCT > OO > control (no oil). Conversely, thermal treatment (raw versus boiled) had little influence on carotenoid bioaccessibility. These results will facilitate the rational design of excipient emulsions that boost the bioavailability of phytochemicals in fruits and vegetables.

Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

Understanding the influence of processing operations such as drying/dehydration, canning, extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the phytochemicals of fruits, vegetables, and grains is important in retaining the health benefiting properties of these antioxidative compounds in processed food products. Most of the previous investigations in the literature on the antioxidants of fruits, vegetables, and grains have shown that food-processing operations reduced the antioxidants of the processed foods, which is also the usual consumer perception. However, in the last decade some articles in the literature reported that the evaluation of nutritional quality of processed fruits and vegetables not only depend on the quantity of vitamin C but should include analyses of other antioxidant phytochemicals and antioxidant activity. Thermal processing increased the total antioxidant activity of tomato and sweet corn. Most importantly, analysis also depends on the condition, type, and mechanism of antioxidant assays used. This review aims to provide concise information on the influence of various thermal and nonthermal food-processing operations on the stability and kinetics of health beneficial phenolic antioxidants of fruits, vegetables, and grains.

Antioxidant activity and chemical components as potential anticancer agents in the olive leaf (Olea europaea L. cv Leccino.) decoction.

Epidemiological studies have shown that a reduced risk of chronic diseases such as cancer and cardiovascular diseases is correlated with a regular consumption of fruits and vegetable, many of which are rich in polyphenols. The additive and synergistic effect of phytochemicals in fruits and vegetables may reduce chronic diseases related to oxidative stress in human body. Olea europaea L. leaf are rich in phenolic components, which have been proposed to play a role in cancer prevention. The purpose of this study was to identify the main components in the Olea europaea L. leaf (cv. Leccino) preserved during the decoction preparation, in order to delineate the antioxidant activities of the crude extracts and its isolated compounds by using different in vitro assays including DPPH radicalscavenging capacity, total antioxidant capacity (TAC), xanthine oxidase (XO) inhibitory effect and the ability to delay the linoleic acid peroxidation process (ALP). The aqueous decoction was partitioned obtaining four extracts and the n-butanol extract showed the highest antioxidant activity and the highest total phenolic content. Phytochemical investigation leads to the isolation of thirteen secondary metabolites including simple phenolics, flavonoids, secoiridoids whose structures were elucidated by spectroscopic data (1D and 2D NMR) and spectrometric techniques. A significant free radical scavenging effect against DPPH has been evidenced in fraxamoside (1) (EC50 62.6 µM) and taxifolin (5) (EC50 50.0 µM), isolated for the first time from the water decoction. The most active compound in the TAC evaluation, was the 3,4 dihydro-phenyl glycol (8) (0.90 caffeic acid equiv.) while taxifolin and fraxamoside resulted as the most efficient inhibitors of XO activity (IC50 2.7 and 5.2 µM, respectively). Secoxyloganin (4), oleuropein (2) and tyrosol (6) showed the highest ALP activity. This study adds to the growing body of data supporting the bioactivities of phytochemicals and their potential impact on human health.

The Health Potential of Fruits and Vegetables Phytochemicals: Notable Examples

Fruit and vegetables are essential components of a healthy diet. The World Health Organization (WHO) recommends an intake of five to eight portions (400–600 g) daily of fruits and vegetables to reduce risk of cardiovascular disease, cancer, poor cognitive performance, and other diet-related diseases, as well as for the prevention of micronutrient deficiencies. Much of their potential for disease prevention is thought to be provided by phytochemicals, among which the preventive activity of antioxidants is most well documented. Since numerous meta-studies published indicate variable and often contradictory results about the impact of isolated phytochemicals on health, their consumption as supplements must be carried out with care, because doses may exceed the recommended nutritional intake. Nonetheless, there is a general consensus that whole fruit and vegetable intake is more important in providing health benefits than that of only one of their constituent, because of additive and synergistic effects. This review describes the most recent literature regarding the health benefits of some selected fruits and vegetables. Importantly, since some phytochemicals regulate the same genes and pathways targeted by drugs, diets rich in fruits and vegetables in combination with medical therapies are being considered as novel approaches to treatment. Therefore, phytochemicals in fruits and vegetable might be a promising tool for the prevention and/or amelioration of a wide range of diseases.

The promise of dried fruits in cancer chemoprevention.

Chemoprevention is an attempt to use nontoxic natural and synthetic substances or their mixtures to intervene the relatively early stages of carcinogenesis, before invasive characteristics are manifested. The consumption of fruits is well known to reduce the risk of human cancers. Although most fruits are available only on a seasonal basis, recent advances in food processing technologies have made it possible to extend the shelf life of fruits and fruit-products. Fruits can be preserved by applying different drying processes to reduce the moisture content. Different varieties of dried fruits are now sold in supermarkets, thereby making them readily accessible to consumers. Since oxidative stress and chronic inflammation play important roles in cancer development, dried fruits with antioxidative and anti-inflammatory properties hold promise for cancer chemoprevention. The antioxidant, anti-inflammatory and chemopreventive activities of dried fruits are largely attributed to their polyphenols and vitamins. Dried fruits contain adequate amounts of bioactive principles, such as anthocyanins, acetogenins, catechins, coumarins, phenolic acids, terpenes, xanthones, and others. Since numerous health beneficial phytochemicals in fruits are conserved even after processing, regular intake of dried fruits can help prevent cancer. This review addresses the chemopreventive potential of representative dried fruits and their active constituents.

Use of Red Blood Cell Membranes to Evaluate the Antioxidant Potential of Plant Extracts

Antioxidant phytochemicals in fruits and vegetables of a vegetarian diet may account for the reduced risk of aging and stress oxidative associated diseases. In this study, a simple, rapid and accurate new bioassay for the determination of the antioxidant activity of purified or crude plant extracts and thier interactions is described, based on the fluorimetric determination of thiobarbituric acid reactive substances (TBARS) released by UV-B radiated red blood cell (RBC) ghosts. Pure resveratrol, white and red wine and pomegranate juice (PJ) were used as antioxidant source to test the biological method. TBARS production is a function of radiation time, the number of RBC ghosts in the radiated sample and the loaded antioxidant. The antioxidant activity of resveratrol was detected at a submicromolar concentration range [0.02μg/mL-0.1μmol/L]. The activity of red wine was almost 10 times higher than that of white wine, and PJ juice had the highest activity. Submaximal protective effects of PJ and red wine were additive.

Comparative transcripts profiling of fruit mesocarp and endocarp relevant to secondary metabolism by suppression subtractive hybridization in Azadirachta indica (neem)

Azadirachta indica (neem) is a medicinally important plant that is valued for its bioactive secondary metabolites. Higher levels of the bioactive phytochemicals are accumulated in fruits than in other tissues. In the present study, a total of 387 and 512 ESTs, respectively, from endocarp and mesocarp of neem fruits were isolated and analyzed. Out of them 318 ESTs (82.17%) clones from endocarp and 418 ESTs (81.64%) from mesocarp encoded putative proteins that could be classified into three major gene ontology categories: biological process, molecular function and cellular component. From the analyses of contigs, 73 unigenes from the forward subtracted library and 35 unigenes from the reverse subtracted library were obtained. The ESTs from mesocarp encoded cytochrome P450 enzymes, which indicated hydroxylation to be a major metabolic event and that biogeneration of hydroxylated neem fruit phytochemicals was differentially regulated with developmental stage-specificity of synthesis. Through this study, we present the first report of any gene expression data in neem tissues. Neem hydroxy-methyl glutaryl-coenzyme A reductase (NHMGR) gene was used as expressing control vis-a-vis subtracted tissues. NHMGR was present in fruit, endocarp and mesocarp tissues, but absent in subtractive libraries, revealing that it was successfully eliminated during subtraction. Eight genes of interest from subtracted libraries were profiled for their expression in fruit, mesocarp and endocarp. Expression profiles validated the quality of the libraries and functional diversity of the tissues. The subtractive cDNA library and EST database described in this study represent a valuable transcript sequence resource for future research aimed at improving the economically important medicinal plant.

Phytochemicals in fruits of Hawaiian wild cranberry relatives

Cranberries (Vaccinium macrocarpon Ait.) contain high levels of phytochemicals such as proanthocyanidins (PACs). These polymeric condensations of flavan-3-ol monomers are associated with health benefits. Our objective was to evaluate phytochemicals in fruit from Hawaiian cranberry relatives, V. reticulatum Sm. and V. calycinum Sm. Normal-phase HPLC coupled with fluorescence and ESI-MS detected PACs; the colorimetric 4-dimethylaminocinnamaldehyde (DMAC) assay was used to determine total PACs. Spectrophotometric tests and reverse-phase HPLC coupled to photodiode array and refractive index detectors evaluated phenolics, sugars, and organic acids. Antioxidant capacity was determined by the ORAC and FRAP assays. Antioxidant capacities of Hawaiian berries were high. The FRAP measurement for V. calycinum was 454.7 ± 90.2 µmol L(-1) Trolox equivalents kg(-1) for pressed fruit. Hawaiian berries had lower peonidin, quinic and citric acids amounts and invert (∼1) glucose/fructose ratio compared with cranberry. Both Hawaiian Vaccinium species were good sources of PACs; they contained phenolics and PAC monomers, A and B-type trimers, tetramers and larger polymers. Vaccinium reticulatum and V. calycinum showed comparable or higher PAC levels than in cranberry. Cranberries had higher percentage of A-type dimers than did V. reticulatum. A and B-type dimers were not differentiated in V. calycinum. The total PACs (as measured by DMAC) for V. calycinum (24.3 ± 0.10 mg catechin equivalents kg(-1) ) were about twice that in cranberry. Berries of V. reticulatum and V. calycinum could serve as a rich dietary source of PACs, comparable to or greater than cranberries. These finding suggest that Hawaiian Vaccinium berries could be a functional food. Additional examination of the phytochemicals in other wild Vaccinium species is warranted.

Synergistic Endo- and Exo-Interactions Between Blueberry Phenolic Compounds, Grape Variety Fractions, Chocolate Covered Strawberries, and Fruit Smoothies

&lt;p&gt;The presence of phytochemicals in fruits and vegetables is considered to be of nutritional importance in the prevention of chronic diseases, such as cancer and cardiovascular disease. Through overlapping or complementary effects, the complex mixture of phytochemicals in fruits and vegetables provides a better protective effect on health than single phytochemicals. Previous studies have shown that synergistic interactions between antioxidants in food result in a higher antioxidant capacity than individually isolated antioxidants. Further work is needed to explore other potential synergistic interactions between antioxidant mixtures within foods (endo-interactions) and between foods (exo-interactions) commonly eaten together. A series of studies examined potential synergy between various components of blueberries, grapes, chocolate covered strawberries, and fruit smoothies using multiple antioxidant assays (ORAC, TEAC and DPPH). At the ratio found in blueberries, significant synergy, antagonism, and patterns were found for many phenolic compound combinations, though they were dependent on the assay. Significant synergy was found in the combinations of skin and juice as well as skin, juice, and seed across three grape varieties. Significant synergy was found in the combination of strawberry and 88% cocoa chocolate in fully dipped strawberries. Fruit smoothies made with blueberries (as opposed to strawberries and raspberries) and soymilk (as opposed to water) exhibited significantly higher antioxidant capacity. The 3 assays measured correlated weakly with each other. This work furthers our understanding of the potential value of complex mixtures and foods in the human diet and is the first to report on the combinations and fractions described.&lt;/p&gt;

Coffee, but not caffeine, has positive effects on cognition and psychomotor behavior in aging

The complex mixture of phytochemicals in fruits and vegetables provides protective health benefits, mainly through additive and/or synergistic effects. The presence of several bioactive compounds, such as polyphenols and caffeine, implicates coffee as a potential nutritional therapeutic in aging. Moderate (three to five cups a day) coffee consumption in humans is associated with a significant decrease in the risk of developing certain chronic diseases. However, the ability of coffee supplementation to improve cognitive function in aged individuals and the effect of the individual components in coffee, such as caffeine, have not been fully evaluated. We fed aged rats (19 months) one of five coffee-supplemented diets (0, 0.165, 0.275, 0.55, and 0.825% of the diet) for 8 weeks prior to motor and cognitive behavior assessment. Aged rats supplemented with a 0.55% coffee diet, equivalent to ten cups of coffee, performed better in psychomotor testing (rotarod) and in a working memory task (Morris water maze) compared to aged rats fed a control diet. A diet with 0.55% coffee appeared to be optimal. The 0.165% coffee-supplemented group (three cups) showed some improvement in reference memory performance in the Morris water maze. In a subsequent study, the effects of caffeine alone did not account for the performance improvements, showing that the neuroprotective benefits of coffee are not due to caffeine alone, but rather to other bioactive compounds in coffee. Therefore, coffee, in achievable amounts, may reduce both motor and cognitive deficits in aging.

Oxidation of fatty acid may be enhanced by a combination of pomegranate fruit phytochemicals and acetic acid in HepG2 cells

We investigated whether the combination of phytochemicals and acetic acid in the form of fruit vinegar provides an additive effect on changes of mRNA levels related to fatty acid oxidation in human hepatocyte (HepG2). Among the seven fruit vinegars (Rubuscoreanus, Opuntia, blueberry, cherry, red ginseng, mulberry, and pomegranate) studied, treatment of HepG2 with pomegranate vinegar (PV) at concentrations containing 1 mM acetic acid showed the highest in vitro potentiating effect on the mRNA expression levels of peroxisome proliferator-activated receptor α, carnitinepalmitoyl transferase-1, and acyl-CoA oxidase compared to the control group (P < 0.05). Reversed-phase liquid chromatography in combination with quadrupole time-of-flight mass spectrometry analysis revealed four potential compounds (punicalagin B, ellagic acid, and two unidentified compounds) responsible for altered gene expression in HepG2 cells treated with PV as compared with the others. Further investigations are warranted to determine if drinking PV beverages may help to maintain a healthy body weight in overweight subjects.

Antiproliferative Properties of Methanolic Extract of Nigella sativa against the MDA-MB-231 Cancer Cell Line

Breast cancer is the most commonly diagnosed cancer in women in the world and is one of the leading causes of death due to cancer. Health benefits have been linked to additive and synergistic combinations of phytochemicals in fruits and vegetables. Nigella sativa has been shown to possess anti-carcinogenic activity, inhibiting growth of several cancer cell lines in vitro. However, the molecular mechanisms of the anti-cancer properties of Nigella sativa phytochemical extracts have not been completely understood. Our data showed that Nigella sativa extracts significantly inhibited human breast cancer MDA-MB-231 cell proliferation at doses of 2.5-5 μg/mL (P<0.05). Apoptotic induction in MDA-MB-231 cells was observed in a dose-dependent manner after exposure to Nigella sativa extracts for 48 h. Real time PCR and flow cytometry analyses suggested that Nigella sativa extracts possess the ability to suppress the proliferation of human breast cancer cells through induction of apoptosis.

Antioxidant Activity and Characterization of Phenolic Compounds from Bacaba (Oenocarpus bacaba Mart.) Fruit by HPLC-DAD-MSn

The phytochemicals in fruits have been shown to be major bioactive compounds with regard to health benefits. Bacaba (Oenocarpus bacaba Mart.) is a native palm fruit from the Brazilian savannah and Amazon rainforest that plays an important role in the diet of rural communities and is also a source of income for poor people. This paper reports the characterization and analyses of phenolics from bacaba fruit extract. The total phenolic content of bacaba fruit amounted to 1759.27 ± 1.01 mg GAE/100 g, the flavonoid content was 1134.32 ± 0.03 mg CTE/100 g, and the anthocyanin content was 34.69 ± 0.00 mg cyn-3-glc/100 g. The antioxidant activity was evaluated through different assays [ORAC, FRAP, DPPH, TEAC, and cellular antioxidant assay (CAA) assays] and revealed a significant antioxidant capacity for bacaba in comparison to the data available in the literature. The assignment of the phenolic compounds using HPLC-DAD-MS(n) was based on the evaluation of their UV-vis absorption maxima (λ(max)) and mass spectral analyses, and 14 compounds were tentatively identified. The results suggest that bacaba fruits are a promising source of phenolics.

Phytochemicals in fruits of two Prunus domestica L. plum cultivars during ripening

Plums are a rich source of nutritive and bioactive compounds. The objective was to evaluate the impact of fruit tissue (flesh and peel), ripening stage and cultivar on the composition of phytochemicals in plums (Prunus domestica L.) and to analyse the relation between total antioxidant activity (TAA) and the measured variables. The content of total sugars and total organic acids was higher in flesh but total phenolic content (TPC) and TAA was statistically higher in plum peel. The composition of sugars depended on fruit tissue, ripening stage and the cultivar. Ripening and fruit tissue affected the composition and concentrations of organic acids. TPC of 'Haganta' peel increased during ripening but there was no significant time trend for 'Jojo' peel and flesh of both cultivars. The composition of phenolics in peel depended on the cultivar, but in flesh on the cultivar and ripening. Ripening resulted in increased total anthocyanins and TAA in peel. TAA(peel) was positively correlated with TPC(peel) , total anthocyanins(peel), cyanidin 3-glucoside(peel) and peonidin 3-rutinoside(peel) in the cultivar 'Haganta'. The composition of phytochemicals in P. domestica fruit depends on fruit tissue, ripening stage and the cultivar. Peel contributes to the TAA on average 20 times more than flesh.

Invited review: Engineering aspects of physical treatments to increase fruit and vegetable phytochemical content

Vigneault, C., Leblanc, D. I., Goyette, B. and Jenni, S. 2012. Engineering aspects of physical treatments to increase fruit and vegetable phytochemical content. Can. J. Plant Sci. 92: 373–397. The levels of phytochemicals in fruit and vegetables are affected by many preharvest and postharvest factors, such as cultivars, farming practices, environmental conditions, harvest techniques, and postharvest handling and treatment. Postharvest factors are generally the easiest to manage since produce handling takes place mainly under controllable conditions. Although specific physical treatments, such as heat and ultraviolet radiation, have been developed to increase the phytochemical content of horticultural produce, very little information is available on the engineering aspects of these treatments. A review of the engineering aspects related to phytochemical-enhancing physical treatments was undertaken to identify the process parameters required to obtain repeatable results, the basic information required for scale-up of the process, and the key parameters required to ensure appropriate monitoring and control of commercial applications. The uniformity, efficiency, efficacy, ease of control and ease of scale-up of various physical treatments were compared to support the development of a new phytochemical-enhancing treatment for potential commercial application. These treatment methods were considered independently of the physical characteristics of the produce treated (type of produce, size, shape, and positioning) to reduce the number of parameters to be studied with a view to scale-up processes, following identification of the optimal processing conditions through laboratory-scale testing.

Invited review: Engineering aspects of physical treatments to increase fruit and vegetable phytochemical content

Vigneault, C., Leblanc, D. I., Goyette, B. and Jenni, S. 2012. Engineering aspects of physical treatments to increase fruit and vegetable phytochemical content. Can. J. Plant Sci. 92: 373–397. The levels of phytochemicals in fruit and vegetables are affected by many preharvest and postharvest factors, such as cultivars, farming practices, environmental conditions, harvest techniques, and postharvest handling and treatment. Postharvest factors are generally the easiest to manage since produce handling takes place mainly under controllable conditions. Although specific physical treatments, such as heat and ultraviolet radiation, have been developed to increase the phytochemical content of horticultural produce, very little information is available on the engineering aspects of these treatments. A review of the engineering aspects related to phytochemical-enhancing physical treatments was undertaken to identify the process parameters required to obtain repeatable results, the basic information required for scale-up of the process, and the key parameters required to ensure appropriate monitoring and control of commercial applications. The uniformity, efficiency, efficacy, ease of control and ease of scale-up of various physical treatments were compared to support the development of a new phytochemical-enhancing treatment for potential commercial application. These treatment methods were considered independently of the physical characteristics of the produce treated (type of produce, size, shape, and positioning) to reduce the number of parameters to be studied with a view to scale-up processes, following identification of the optimal processing conditions through laboratory-scale testing.

반응표면분석법을 이용한 블루베리 즙 첨가 젤리의 최적화

A number of sample population based studies have demon-strated the beneficial effects of fruit and vegetable intake on indices of health in humans (Devareddy et al. 2008).Antioxidants and phytochemicals in fruits and vegetables reduce the risk of several chronic and degenerative diseases (Murphy et al. 2009).Blueberries contain a group of phytochemicals including gallic acid p-hydroxybenzoic acid, chlorogenic, p-coumaric, caffeic, ferulic, ellagic acids, anthocyanins, catechin, and quercetin (Devareddy et al. 2008). Blueberries prevent several diseases in rat model according to previous studies. Blueberry supplementation may protect against neurodegeneration and cognitive impairment medi-ated by excitotoxicity and oxidative stress (Duffy et al. 2007). Blueberries can prevent bone loss caused by ovarian hormone deficiency (Devareddy et al. 2008). Also, consumption of blue-berry polyphenols reduces exercise-induced oxidative stress com-pared to vitamin C and may be beneficial for athletes exercising in hot environments (McAnulty et al. 2004). Jelly is a widely consumed dessert, appreciated for their texture and ease of cooking. As one of western desserts, jelly is a gel state food by containing about 20% of water and various textures could be assigned by using different gelling agents and manu-facturing of various jelly products can be expected from different manufacturing process. Therefore, the use of natural ingredients, exhibiting functional properties and providing specific health benefits, is a very attractive way to design new food products