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The effect of heating on degradation of some bioactive compounds (total monomeric anthocyanins, L-ascorbic acid and total phenolics) and color loss in raspberry pulp were investigated at 60, 70, 80 and 90 C for 7 h. Total monomeric anthocyanins and L-ascorbic acid followed first-order kinetics, while a zero-order kinetic model was determined for the degradation of total phenolics. The first-order reaction was also described for the color loss in terms of Hunter a, b and C values. The activation energies for the degradation of raspberry anthocyanins, L-ascorbic acid and total phenolics were 49.3, 15.7 and 32.2 kJ/ mol, respectively. Higher activation energies (49.0-75.5 kJ/ mol) found for color loss indicates, this reaction is more sensitive to the temperature elevations than the other reactions. Practical Applications Raspberries are a good source of bioactive compounds. However, these compounds of raspberries, like many foods, are easily affected by heat treatment. On the other hand, heating is also known as one of the methods of food preservation. So, reaction models are needed for determining the end point of a reaction and kinetic effects during heating. This study showed that how bioactive compounds of a food changed after heating at various temperatures. For this reason, it is supposed that results obtained from this study will highlight to consumers and food processors. [ABSTRACT FROM AUTHOR]

A study was conducted to investigate the effects of apple juice concentrate and blackcurrant concentrate (BCC) syrup mixture level, osmotic soaking time and drying temperature on the drying characteristics and ascorbic acid content of the dried product using the response surface methodology, as well as to determine the optimized conditions for hot air drying of the blackcurrant-infused apple cubes. The drying of blackcurrant-infused apple cubes consist of only one falling rate period (FRP) with no constant rate period. The critical moisture content of infused apple cubes increased with decreasing soaking time, the FRP drying coefficient increased with temperature, the equilibrium moisture content decreased with increasing temperature and decreasing soaking time and the ascorbic acid content increased with BCC level and soaking time. The optimized conditions for hot air drying of the blackcurrant-infused apple cubes were derived. [ABSTRACT FROM AUTHOR]

ABSTRACT The objective of the study was to investigate the stability of polyphenols and ascorbic acid in osmo-dried fruits: apples, sour cherries and blackcurrants, stored for 12 months. After 1 year of storage, the content of total polyphenols and anthocyanins in convectively dried blackcurrants was decreased by 45% and 90%, respectively. Flavonols remained highly stable. Convectively dried sour cherries contained particularly labile substances, including cyanidin derivatives, which content decreased by 98% after 6 months. Polyphenols in freeze-dried materials were more stable. After 1 year of storage, their content remained at 60-80% of the initial level. A high stability was in particular observed for delphinidin-3-rutinoside in blackcurrants, and cyanidin derivatives, chlorogenic acid, neochlorogenic acid and quercetin glucoside in sour cherries. The stability of ascorbic acid was also much higher in freeze-dried blackcurrants than in convectively dried fruit. After 1 year of storage, almost 70% of ascorbic acid was preserved in freeze-dried material. PRACTICAL APPLICATIONS Analyzed material was obtained in industrial conditions. Final products were used to produce bars; it can also be used in manufacturing of muesli and similar products. The results of performed analyses show a change in the content of polyphenols and ascorbic acid during product storage and could be useful to define the time in which a product is characterized by the highest content of health-promoting substances. [ABSTRACT FROM AUTHOR]

ABSTRACT The effect of waxing and wrapping on fruit quality, phenolic compounds and antioxidant activity of two citrus cultivars (Satsuma mandarin [ Citrus unshiu Marc] and Hamlin orange [ Citrus sinensis Osbeck cv Hamlin]) stored at 10 ± 2C for 60 days was investigated. Ascorbic acid, flavanone glycosides, phenolic acids, total phenolics and antioxidant activity (ferric-reducing antioxidant power assay and 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging assay) were determined. During storage, phenolic compounds were relatively stable. Antioxidant activity was influenced by both ascorbic acid and phenolic compounds. Generally, wrapping fruits retained higher levels of flavanones and phenolic acids during storage while waxing was not preferable in preserving phenolic compounds especially after 30 days. Besides, waxing and wrapping retained higher levels of total phenolics after 15 days of storage in both cultivars. PRACTICAL APPLICATIONS Recently, phenolic compounds of citrus fruits have gained much concern because of their benefits to human health. However, studies on changes of detailed phenolic components during postharvest storage are limited. The effect of waxing and wrapping on phenolic compounds and antioxidant activity of Satsuma mandarin ( C. unshiu Marc) and Hamlin orange ( C. sinensis Osbeck cv Hamlin) during storage are presented in this study. The results show that the two citrus cultivars maintained their functional value because of the stability of phenolic compounds during storage. Wrapping preserved higher levels of phenolic content with improved fruit appearance thus is better for marketing and consumption. While waxing had negative effects on keeping functional quality of fruit after long-time storage. The findings may also be useful for a better understanding of changes in specific phenolic compounds in citrus fruits during postharvest storage. [ABSTRACT FROM AUTHOR]

ABSTRACT This study aimed at evaluating the quality changes and decay rate of antioxidant compounds during long-term storage (330 days) of frozen purée from different acerola clones: BRS 235, BRS 236, BRS 237, BRS 238, II47/1 and BRS 152. The soluble solids/titrable acidity ratio was relatively stable during storage. All clones, except BRS 236, showed great loss of anthocyanin after 180 days of storage; although in general, they presented high levels of anthocyanins. For most clones, there was a direct correlation between vitamin C and anthocyanin decay rates and for these, it is possible that the decay in anthocyanin content is linked to the reaction between anthocyanin and vitamin C or, most probably, by-products of vitamin C degradation. Overall, processing of acerola purées resulted in alternative products with good quality and clones BRS 238 and II 47/1 had the best performances. PRACTICAL APPLICATIONS Acerola is a rich source of antioxidants such as ascorbic acid and anthocyanins and, as most tropical fruits, it has a very short postharvest life. Thus, processing acerola pulp and storing it at low temperatures are fundamental for extending storage life and preventing decay. This research describes original and important information on the kinetics of degradation of anthocyanin and vitamin C, both nutritionally relevant compounds, during the storage of frozen fruit pulp. This study has potential application in the fruit processing industry as a valuable tool for the optimization of conservation and for the attainment of a better quality product. [ABSTRACT FROM AUTHOR]

ABSTRACT Retarding browning and softening of fresh-cut mangosteen during storage under modified atmosphere packaging (MAP) by pretreatment with preservative dips was investigated. Mangosteens at stage 1 of maturity were peeled and immersed for 30 min in different mixed solutions including 2% sodium erythorbate + 0.2% calcium chloride (CaCl2), 1% aluminium sulfate + 1% sodium chloride (NaCl), 1% ascorbic acid (AA) + 1% NaCl + 1% CaCl2 and 1% citric acid + 1% NaCl + 1% CaCl2 prior to active MAP (5% O2 + 9% CO2) using low-density polyethylene bag. Quality changes of the fresh-cut mangosteens were monitored during storage at 4C for up to 12 days. The fruit treated with 1% AA + 1% NaCl + 1% CaCl2 exhibited the best quality of appearance and texture in terms of lightness, firmness, weight loss, exudation and sensory score during the storage. However, in-package atmospheric compositions of all treatments were similarly developed throughout the storage. PRACTICAL APPLICATIONS Consumption of fresh-cut mangosteen has been increasing rapidly due to its unique lusciousness. However, discoloration and firmness loss of the product are crucial limiting factors to acceptability by consumers. Chemical treatment with the mixed solution of 1% ascorbic acid + 1% sodium chloride + 1% calcium chloride has high potential for practical applications due to its effectiveness in maintaining appearance and texture of the product. Furthermore, the use of inexpensive preservative results in reducing production cost. [ABSTRACT FROM AUTHOR]

ABSTRACT Treatments to inhibit browning of fresh-cut apples were investigated. The color ( L*), the browning potential and polyphenol oxidase (PPO) activity of fresh-cut apples (Golden Delicious, Scarlet Spur and Granny Smith) were evaluated throughout cold storage. Antibrowning agents (citric and ascorbic acid) and calcium chloride resulted in a reduction of browning and deterioration of fresh-cut apples stored at 4C for 5 days under normal atmospheric conditions. During storage, PPO activity increased and was inhibited by the use of citric and ascorbic acids. These antibrowning agents helped to maintaining the color of fresh-cut apples during storage. On the contrary, the use of 1-methylcyclopropene was not effective to prevent the color deterioration of the apple slices from the first day of cold storage. PRACTICAL APPLICATIONS The ready-to-eat fruit and vegetable market has rapidly grown in recent years due to the health benefits associated with these foods because of busy lifestyles, increasing purchasing power and increasingly health-conscious consumers. Nevertheless, because the tissular integrity of fruits is more easily altered during processing, ready-to-use commodities are more perishable than the original materials to browning surface. The use of organic acids such as malic acid, as well as physicochemical quality-stabilizing compounds on fresh-cut fruits and vegetable can benefit the fresh-cut products industry since they can assure the safety and quality of these products. The data collected of this study demonstrated that treatments included 1% w/v of citric acid/CaCl2 and 1% of ascorbic acid/CaCl2 were effective inhibitors of browning surface. For practical purposes the results obtained, we recommend the use of ascorbic acid and citric acid to maintain the quality of fresh-cut apples. [ABSTRACT FROM AUTHOR]

ABSTRACT Nanocomposite low-density polyethylene (LDPE) films containing Ag and ZnO nanoparticles were prepared by melt mixing process through the twin-screw extruder. Packages prepared from nanocomposite films were then filled with fresh orange juice, pasteurized (at 55 and 65C for 16 s) and then stored at 4C. Microbial stability, ascorbic acid (AA) content, browning index and color value of the juice were evaluated after 7, 28, 56, 84 and 112 days of being stored. The two-way interaction between heat treatment and packaging type on the characteristics of the orange juice was investigated. Consequently, application of LDPE nanocomposite packaging containing Ag markedly decreased the pasteurization temperature (65C) of orange juice by 10C. Moreover, the reduced degradation of AA was observed in orange juice, which was filled in nanocomposite packaging containing nano-ZnO. PRACTICAL APPLICATIONS Development of the novel technologies that offer reduced energy consumption and increased quality of fruit juice are of the interest in the food industry. Compared with pure packaging, antimicrobial nanocomposite packages containing Ag and ZnO as an alternative nonthermal-processing technology can reduce the temperature of orange juice light pasteurization while produce juice with higher quality. [ABSTRACT FROM AUTHOR]

ABSTRACT In this study, the changes in color, ascorbic acid, antioxidant activity and phenolic compounds of raspberry and blackberry cultivars after marmalade processing were evaluated. For this purpose, raspberry fruits ( Rubus idaeus L.) of four cultivars (Aksu Kırmızısı, Rubin, Hollanda Boduru and Heritage) and blackberry fruits ( Rubus fruticosus L.) of three cultivars (Bursa 1, Bursa 2 and Chester) were used. According to the results, color values of blackberry cultivars and marmalades were lower than the color values of raspberry. Raspberry cultivars were more durable to thermal processing than blackberry cultivars in terms of ascorbic acid degradation. An 84.19% decrease was seen in the antioxidant activity of raspberry and blackberry cultivars after marmalade processing. The marmalade produced from Hollanda Boduru had the highest antioxidant activity. Ellagic acid was predominant in all raspberry and blackberry cultivars and ranged from 727.90 ± 9.21 mg/kg (Rubin) to 1,828.07 ± 23.73 mg/kg (Chester). None of the phenolics was determined in marmalades. PRACTICAL APPLICATIONS Berry fruits constitute a good source of natural antioxidant substances. Particularly, phenolic compounds contribute substantially to the antioxidant complement of many small fruit species, having potential health effects. The main contribution of this work is to determine the compositional changes of different blackberry and raspberry cultivars after marmalade production. [ABSTRACT FROM AUTHOR]

ABSTRACT Plums easily show internal browning (IB) after low temperature storage. Polyphenol oxidase (PPO) was recognized as the main reason for IB of many kinds of fruits. The aim of this study was to develop a vacuum infiltration-based method with ascorbic acid (AsA) to inhibit plum PPO. The results showed that browning rate and PPO activity of plum fruits ( Prunus salicina Lindell cv. Yuhuang) were significantly inhibited by vacuum infiltration with 0.5% AsA during 98 days of storage at 3 ± 1C, and its preservation effects, which included inhibition of browning and keeping fruit quality, were better than those produced by vacuum infiltration with 0.1% AsA or dipping treatment with 0.5% AsA. Based on the results, the method of browning inhibition for postharvest plum consisted of 10 min infiltration time, 200 mmHg and 0.5% AsA. PRACTICAL APPLICATIONS Postharvest plum fruits suffer chilling injury phenomenon followed by internal browning that reduces the consumer acceptance and commercial value. However, traditional preservation methods, such as dipping with antistaling agent, are limited in browning inhibition. Thus, a new and efficient method for intact plums stored at 3 ± 1C was developed to reduce the internal browning of postharvest plum fruits, increase the supply of plum fruits with high quality, and enhance the income of farmers and dealers. The application parameters of this vacuum infiltration-based method are based on: 10 min of infiltration time, a vacuity of 200 mmHg, and a concentration of 0.5% of AsA solution. [ABSTRACT FROM AUTHOR]

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The effect of osmotic drying on mango slices of different ripeness, subsequently frozen and stored at− 18C during 20 weeks was evaluated. Osmotic treatments decreased moisture content, titratable acidity, vitamin C levels, lightness (L* ) and firmness, while increasing total soluble solids. Subsequent freezing resulted in further decreases in acidity, vitamin C and firmness. However, samples treated with higher concentrations of sucrose showed less change in properties during frozen storage. Initially less ripe fruit could be softened somewhat by osmotic treatment, with firmness and cohesiveness maintained through frozen storage. Treated less ripe fruit also had lower acid while picking up sugar and had higher vitamin C levels than more mature fruit. PRACTICAL APPLICATIONS The quality of delicate fruits such as mangoes may be compromised by freezing and frozen storage. Tissue damage occurs as ice accrues and concentrates soluble solids. Pretreatment by osmotic drying can remove some of the available water, leaving less available to form ice during freezing. This research investigates combining osmotic dehydration and freezing to promote the quality of mango slices. It also addresses the possibility of using less than ripe, or overripe, fruit to make high quality frozen mango pieces. [ABSTRACT FROM AUTHOR]

The objective of this work was to assess the impact of processing parameters (inlet temperature, 170-200C; drying aid-to-acerola ratio, 2:1-5:1; and percent replacement of maltodextrin by cashew tree gum as drying aid, 0-100%) on degrees of retention of ascorbic acid (AA) and anthocyanins (AC) during spray drying of acerola pomace extract. The experiment was conducted according to response surface methodology. Degrees of AC and AA retention were impaired by increasing the inlet temperature, and favored by increasing drying aid-to-acerola ratio. Maximum degrees of retention (higher than 95%) were predicted to be achieved by using an inlet temperature of 170C, with a drying aid-to-acerola ratio of 5:1. Cashew tree gum may or may not be used to replace maltodextrin as the drying aid, without significantly changing the retentions of the compounds of interest. PRACTICAL APPLICATIONS Acerola is an important source of ascorbic acid (vitamin C) and anthocyanins (its main pigments, responsible for its red color), compounds of commercial interest, related to their widely reported antioxidant properties, which have been associated to prevention of degenerative diseases. This research involves the preparation of spray-dried acerola extract from an inexpensive residue from acerola juice processing. The product may be used as a food additive imparting a red color and/or antioxidant properties to a wide variety of foods. The study also indicates the potential of cashew tree gum, a virtually unknown exsudate from a widely available tree in Brazil, as a maltodextrin replacement as drying aid in spray drying of sugar-rich products such as fruit extracts. [ABSTRACT FROM AUTHOR]

Dopamine level of three banana varieties was determined by spectrophotometry. Dwarf Cavendish banana had the highest browning potential and was used for processing into fresh-cut slices. The slices were treated with anti-browning agents, packed at 55% vacuum level and stored at 10C. A 2 × 3 factorial treatment structure was used to investigate the interaction effects between ascorbic acid and calcium chloride. At three-day intervals, physico-chemical parameters were investigated. The interaction effect between ascorbic acid and calcium chloride for lightness and redness was significant (P < 0.05); however, these color parameters were mainly driven by the main effect of ascorbic acid (P < 0.01). The interaction effect between ascorbic acid and calcium chloride and the main effect of each chemical on firmness were highly significant (P < 0.01). There was no interaction effect on yellowness (P > 0.05). Browning and loss of firmness were promoted when 4% calcium chloride was used singly and minimized when 2% ascorbic acid was added. PRACTICAL APPLICATIONS Green bananas are widely used in many cooking dishes and utilized in the manufacture of several industrial food products like banana flour, deep-fried chips and baked banana crisps. However, one of the major limitations of green peeled bananas as a raw material, to successfully penetrate the market, is the excessive enzymatic browning after peeling. This badly affects the product's color and decreases the quality of the produce. A combination of naturally occurring substances, calcium chloride (2%) and ascorbic acid (2%) significantly minimized enzymatic browning of green peeled bananas under partial vacuum packaging, while retaining the firmness of the produce and maintaining a shelf life of 12 days at 10C. [ABSTRACT FROM AUTHOR]

The exposure of foods to the temperature and humidity needed to dry the coatings can have deleterious effects on their quality. A critical analysis of the film drying conditions on quality indexes for butternut squash slices is presented. During the coatings drying, the samples lost significant amounts of weight and ascorbic acid. Only during the drying of the chitosan coating for 100 min at 20C and for 30 min at 50C that the ascorbic acid contents were not significantly reduced. The application of casein and carboxy methyl cellulose coatings did not cause significant reductions in the counts of mesophilic aerobic microorganisms (5.75–6.00 Log CFU/g). Chitosan coated samples presented significant log reductions showing the higher reductions the samples dried for 30 min at 50C (5.02 Log CFU/g). For the preservation of the nutritional and microbiological quality indexes of squash slices, the best coating conditions would be chitosan dried for 30 min at 50C. PRACTICAL APPLICATIONS The continuous consumer interest in high quality and food safety, combined with environmental concern, has induced the development and study of new edible coatings that avoid the use of synthetic materials. The edible coatings, formed from Generally Recognized as Safe materials, have the potential to reduce weight loss, respiration rate and improve food appearance and integrity. It is one of the most effective methods to maintain food quality. Antimicrobial films and coatings have innovated the concept of active packaging and have been developed to reduce, inhibit or delay the growth of microorganisms on the surface of food in contact with the packaged products. In addition, the edible coatings allow the incorporation of food additives with antimicrobial effects that might help reduce microbial spoilage during postharvest. [ABSTRACT FROM AUTHOR]

Cashew apple and guava residues from fruit juice processing industry were prepared as dehydrated fruit powders. Differences in compositional and physicochemical characteristics between both fruit powders were significant at the 5% probability level, with exception to ash content. It is important to point out that despite the dehydration process, both samples can still be considered good sources of vitamin C. In addition, the results show that the guava and cashew apple powders may be useful in the food industry as high dietary “fiber ingredients.” Higher lipid (14.05%) content was observed in guava powder. The guava powder could be an alternative source of lipid. The data also indicated that these materials are good sources of ash. The results suggest further utilization of these residues as valuable food ingredients or as a resource for nutraceuticals. PRACTICAL APPLICATIONS Large quantity of agro-industrial residues formed by fruit juice extraction represents a major disposal problem. An alternative to recycling the fruit-industrial residue is to submit it to drying processes and transform into value-added products as dehydrated fruit powder. In this way, this process contributes to diminish the problem and to recover valuable biomass and nutrients. The purpose of this study was to develop a technology to obtain guava and cashew apple powders with the objective of finding alternatives to the exploitation of these residues as valuable sources of vitamin C, as ashes and lipid that should also be regarded as potential nutraceutical resources in future or functional ingredients. [ABSTRACT FROM AUTHOR]

The shelf life of filtered juice is extremely important to make the clarification process successful. Ultrafiltered mosambi juice was collected under aseptic condition in sterilized vials in a laminar flow chamber. The collected filtered juice was stored in amber-colored and transparent vials for 1 month, and its quality parameters (total soluble solid, pH, clarity, color and ascorbic acid) were studied at 5-day intervals. The juice, stored at room temperature, was spoiled in 3 days. The soluble solid and pH of the juice stored at refrigerated temperature in both vials remained unchanged during the storage period. The degradation kinetics of ascorbic acid and nonenzymatic browning for both the storage vials was established. The clarity of juice decreases with time marginally. Ascorbic acid decreases, and nonenzymatic browning increases in both vials to some extent at the end of storage time (30 days). PRACTICAL APPLICATIONS The study of the shelf life of ultrafiltered mosambi juice is of utmost importance from the point of view of industrial applications. Production of clarified juice is meaningful only if it can be stored for a prolonged period without being fermented. This renders availability of processed juice round the year and the places where the fruits are not available. The clarified mosambi juice produced by ultrafiltration is free of any additives and preservatives. Therefore, a proper storage study over an adequate period of time is necessary. Monitoring of various parameters of the juice, degradation kinetics of the clarity and ascorbic acid will dictate the longevity of the treated juice, which in turn will indicate the expiry time of the juice from the day of processing. [ABSTRACT FROM AUTHOR]

The purpose of this study was to analyze the viability of elaborating a vitamin C-fortified yerba mate in its usual forms of commercialization: packages for traditional mate and packages for infusions. Formulation was made with the purpose of preserving the sensorial characteristics of food, without altering the technological aspects of its elaboration process. Results of sensorial evaluation indicated that there were no differences between the vitamin C-fortified yerba mate and the non-fortified ones. Loss of ascorbic acid in fortified yerba mate during storage at different environmental conditions was studied. The effect of temperature (30 and 40C) and water activity (aw: 0.71, 0.8 and 0.91) were analyzed. Degradation was appropriately described with a first-order kinetic. The k rate coefficient showed dependence on temperature and humidity; its value was increased approximately 10 times when the relative humidity (RH) changed from 71 to 80%. Thus, the ascorbic acid content was reduced to half of its initial value after 128 days of storage at 30C and 73%, whereas the same decrease happened after 13.5 days of storage at 30C and 80%. The effect of temperature on the rate constant is more important in an a w range of 0.8–0.91 than in an a w range of 0.71–0.8. PRACTICAL APPLICATIONS The present work demonstrates the viability of elaborating a vitamin C-fortified yerba mate and preserving the sensorial qualities of the drink without altering the technological aspects of its elaboration process. An important contribution of the present work is the quantification of the degradation kinetics of ascorbic acid in fortified yerba mate during storage, a necessary parameter for quantifying the shelf life of the packaged product. [ABSTRACT FROM AUTHOR]

Mustard, mint and spinach were dehydrated in a sun and cabinet drier and were subsequently studied for rehydration characteristics. Dehydration ratio ranged from 12.37:1.0 to 23.37:1.0, while rehydration ratio varied from 1.0:2.84 to 1.0:3.76 for three green leafy vegetables. The bulk density of dried vegetables varied from 55.1 to 171.5 kg/m3, whereas the angle of repose was in the range of 33.2–52.4°. Color values L, a, b and ΔE were reduced with blanching and drying. Retention of chlorophyll, β-carotene and ascorbic acid in dehydrated products varied from 41.87 to 61.35%, 22.26 to 55.16% and 13.36 to 37.53%, respectively. On rehydration, the ascorbic acid retention was further reduced to 4.17–11.55%. [ABSTRACT FROM AUTHOR]

The dried calyx of Hibiscus sabdariffa (Roselle) from different varieties, roselle purple dark red, roselle light red, roselle bright red and roselle deep red, was processed into a nonalcoholic drink known as “zobo” in Nigeria. The zobo drinks were prepared into two concentrations each, 2 and 15%, respectively, from each variety. The physicochemical parameters of the zobo drinks at different concentrations were determined. There was significant difference in the values for pH and vitamin C, while there was no significant difference in the values for total titratable acidity and °Brix. For 2% concentration zobo, the absorbances were the following: “roselle” purple dark red, 2.88; roselle light red, 2.52; roselle bright red, 0.72; and roselle deep red, 0.64, respectively. For 15% concentration of zobo, the absorbances were the following: roselle purple dark red, 27.00; roselle light red, 18.00; roselle bright red, 3.30; and roselle deep red, 3.00, respectively. [ABSTRACT FROM AUTHOR]

This research investigated the effectiveness of dipping treatments on reducing enzymatic browning of apple cubes for infrared dry-blanching (IDB) process. Apple cubes were dipped in solutions with various combinations of ascorbic acid (AA), citric acid (CA) and calcium chloride (CC) at different concentrations (0.1–1.5%) for up to 10 min. Some dipped samples were further blanched with the IDB method. Color and texture of the dipped samples with and without blanching were determined after the samples were exposed in ambient air for up to 100 min. Results showed that the combination of any two chemicals among the three chemicals tested could effectively reduce browning rate. Dipping treatments of CC or CC + AA resulted in firmer samples after IDB than the controls and those treated with AA + CA. Dipping in 0.5% AA + 0.5% CC for 5 min is recommended as pretreatment of apple cubes for IDB. [ABSTRACT FROM AUTHOR]

Chestnuts treated with calcium chloride (CaCl2), which were stored in sand, survived after 80-days dormancy stage. Calcium chloride stablilized the membrane, but it accelerated the decay of the chestnut. The main reason for the decay was that the stress of low oxygen content induced the production of active oxygen species, eg., H2O2 by analyzing the physiological indexes such as superoxide dismutase (SOD), catalase (CAT), malondialdehyde, vitamin C (Vc), damage rate and decay rate. [ABSTRACT FROM AUTHOR]

Besides flavor, appearance and overall impression, food consumers seek foods rich in nutrients. Fruits are a rich source of nutrients and minerals, and fruit juices are a popular way of consuming them. Development of new products, where two or more kinds of fruit juices are blended to obtain a product that combines the nutritional value of both fruits, which present a different and pleasant taste, has been encouraged by the food industry and has been well accepted by consumers. In this work, the storage stability of a coconut water-cashew apple juice (87.5:12.5 v/v) beverage was evaluated. Caffeine addition (100 mg/L) conferred stimulating properties to the blend. The physicochemical, microbiological and sensory stability of this blended beverage was evaluated during 6 months. The results showed that the beverage presented good stability for all parameters that were analyzed except for vitamin C, which presented a loss of 58% from the initial content. [ABSTRACT FROM AUTHOR]

Ochratoxin A (OTA), hydroxymethylfurfural (HMF) andl-ascorbic acid (vitamin C) levels were detected in sun-dried sultanas and raisins (Vitis vinifera L. cv. Sultanina). Ochratoxins produced by Aspergillus ochraceus , Aspergillus spp., Penicillium viridicatum , Penicillium cyclopium and Rhizophus spp. The main toxin of this group is OTA. It is nephrotoxic and immunotoxic. HMF can occur during nonenzymatic browning reactions that take the form of condensation reactions between amino acids and reducing sugars. It is known as a mutagenic and carcinogenic compound. The sultanas and raisin research samples were sun dried in the field and stored over a long period in the plant. Toxicological quality patterns evaluated for OTA and HMF levels were also evaluated. These are very important compounds for food safety. They are important critical control quality criteria of sun-dried grapes. Vitamin C was examined because of sensitivity against physical and chemical factors such as oxygen, light, thermal treatments, alkali treatment and heavy metals, as well as being important for food labeling. The mean values of OTA in sultanas and raisins were 4.64 and 2.98 µg/kg, respectively. It is determined that the studied samples could be evaluated for safety limit of OTA, which is suggested by the European Community as 10 µg/kg. The HMF values of the samples were 5.50 and 33.57 mg/kg, respectively. The raisins were sun dried. The two types of samples without any pretreatment had a long sun drying period, and they showed higher mean of HMF level with content is had showed higher mean HMF level sultanas. The HMF content is with a critical control point for human health. The mean vitamin C levels of sultanas and raisins were 3.67 and 5.15 mg/100 g, respectively. The mean vitamin C values of sultanas were lower than those of raisins. It was estimated that alkali treatment could cause the destruction ofl-ascorbic acid. The vitamin C content of sun-dried grapes does not contribute much to nutrition. [ABSTRACT FROM AUTHOR]

Mango puree containing ascorbic acid (AA) (500 ppm) standardized at low pH (3.5) with phosphoric acid and inoculated or noninoculated with Saccharomyces cerevisiae was treated at high pressure (207, 345, 483 and 552 MPa) for selected times. High hydrostatic pressure (HHP)-processed (552 MPa/5 min) standardized mango puree (SMP) was stored at 3C for 1 month and periodically analyzed for color, residual polyphenoloxidase (PPO) activity and microbial load. The remaining PPO activity average in SMP, after HHP processing at 207, 345, 483 and 552 MPa, at all times, was 35.8 ± 6, 21.5 ± 13.2, 46.8 ± 53.2 and 61.8 ± 5.8% PPO activity units, respectively. The D 207 values of 8.5 and 7.2 min for total count and yeasts were observed, respectively, after 207 MPa of pressure. A log reduction of 1.62 and 1.35 was observed after applying 345 MPa of pressure (2 s) for total count and yeasts, respectively. However, no microbial growth (< 10 cfu/g) was observed after applying 483 or 552 MPa at any time. The addition of AA and the standardization at pH 3.5 reduced the rate of browning during storage. [ABSTRACT FROM AUTHOR]

The physicochemical characteristics of tomato fruits from three commercial cultivars available in the local market were compared with a Wild cultivar. The results showed that the Ibadan-Local and Wild cultivars had a higher fruit yield than Ife-1 and Roma-VF cultivars. The Wild cultivar has a high skin and seed content. The shape of the fruits varied from spherical to pear-like. Physicochemical properties such as specific gravity, pH, titratable acidity, ash and refractive index did not vary significantly while total solids, longitudinal (stem→blossom end) and cross-sectional diameters (transverse diameter), vitamin C and reducing sugars were significantly different (P > 0.05) among the cultivars investigated. The results showed that the Wild cultivar has attributes (i.e., physicochemical characteristics) comparable to commercial cultivars to recommend it to breeders for cultivation. [ABSTRACT FROM AUTHOR]

The influence of three chemical dips using ascorbic acid (AA), citric acid (CA) and calcium chloride (CC) on the polyphenoloxidase (PPO) activity and on the total phenolic content of minimally processed (MP) apple (Malus domestica,cv. Jonagored) during cold storage was evaluated and a potential relationship with enzymatic browning was investigated. An ascorbic acid dip (42.6 mM) of 5 min duration was the most efficient chemical treatment in reducing the PPO activity of apple cubes. A 92% inhibition was achieved after 7 days of storage at 4C. All treatments were advantageous in comparison to the control in reducing color changes. Color changes, determined by absorbance at 420 nm (soluble pigments) and lightness (L) (insoluble pigments) of apple cubes treated with ascorbic acid were correlated with total phenolic content. No correlation was observed between PPO activity and tristimulus color parameters, browning index or total phenolic content of AA-treated apple cubes. [ABSTRACT FROM AUTHOR]

The study was planned to formulate edible wax coating by utilizing date pit oil. Date pit oil was extracted from three date varieties (Aseel, Hallawi, and Dhakki) through solvent extraction method. One variety was selected on the basis of physicochemical analysis of date pit oil. The different treatments (T1, T2, T3, and T4) of wax coating were formulated by replacing water in standard wax formulation with date pit oil as 0.5%, 1%, 1.5%, and 2%, respectively. The storage studies were carried out for 16 days; different fruit parameters like pH, weight loss, total soluble solids (TSS), titratable acidity, fruit firmness, and vitamin C content were studied. Results indicated significant improvement in the shelf life of coated guava fruits as compared to uncoated guava fruits.T4 showed highest keeping quality as compared to T3, T2, and T1. Practical applications: This research work is novel in the field of edible coating by using date pit oil as natural barrier against environmental factors affecting the shelf life of guava fruit. There is immense potential in this new commodity to explore more applications of promising importance. Moreover, this study can be replicated for other fruits and vegetables to curtail postharvest losses and supplementing economic benefits. [ABSTRACT FROM AUTHOR]

The seedless long jujube is perishable and hard to store; so this paper mainly studied the changes of physicochemical and microbial indicators of seedless long jujubes stored at 0 ± 0.5 °C under different high‐oxygen atmospheres. The kernels of freshly harvested jujubes were removed and seedless jujubes were treated with 40, 60, and 100% of O2 (balance N2) or 21% of O2 (as control), then stored at 0 ± 0.5 °C and 80–85% relative humidity for 30 days; related indicators were periodically determined. The output of the analyses showed that compared to the control, both 60 and 100% of O2 effectively inhibited the increase of malondialdehyde content and the colony count, maintained microstructure integrity and inhibited the reduction of titratable acid, ascorbic acid content, and volatile components of seedless long jujube. These results demonstrated that high oxygen treatment was a potential solution for extending the shelf life of seedless long jujube. Practical applications: High oxygen treatment is a new technology of preservation for fruits proposed in recent years. It can make up for the shortcomings of low O2 and high CO2 damage in the storage process of fruits by traditional modified atmosphere. In this study, the 60% of O2 and 100% of O2 treatments successfully inhibited the increase of malondialdehyde content and the colony count and maintained titratable acid, ascorbic acid, and structural integrity and delayed the process of the ripeness and senescence of seedless jujube. Thus, high oxygen treatment will be a prospective way to maintain the quality and extend the storage time of seedless long jujube. [ABSTRACT FROM AUTHOR]

The effects of hot air drying (HD), freeze‐drying (FD), microwave drying (MWD), natural convective drying (NCD), and vacuum drying (VD) on the physicochemical, nutritional, and antioxidant properties of okra pods were investigated. Changes in the surface morphology, color, rehydration ratio, protein, pectin, ascorbic acid, and phenolics, as well as antioxidant activities of okra pods measured by 2,2′‐azinobis (3‐ethylbenzo thiazoline‐6‐sulphonic acid) diammonium salt (ABTS), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), and Ferric Ion Reducing Antioxidant Power (FRAP) assays were evaluated. In general, FD products exhibited a better retention of the texture characteristics, nutritional, and antioxidant activities, and was suitable for okra pods drying, although FD was the longer time‐consuming method among the five drying methods. Furthermore, NCD products were poorer in color, texture, and nutrition. Future studies should continuously focus on various combinations of different types of drying methods to supply okra pods products with the most affordable cost and the highest quality. Practical applications: Physicochemical properties and antioxidant capacities of okra pods are affected by the drying process. The drying process with nonthermal, low temperature, and low content of oxygen is beneficial to the retention of nutrients and functional components. In general, freeze‐drying exhibited a better texture characteristics and good antioxidant activities, although higher energy and longer time consumption was the current challenge. How to combine the different types of drying methods has become an inevitable trend and research focus. [ABSTRACT FROM AUTHOR]

Effects of aqueous ozone on winter jujube quality were investigated. Winter jujubes were treated with 1.5, 2, 2.5, and 3 mg/L ozone in water for 5 min. The firmness, color, malonaldehyde (MDA), and other indicators were determined every 20 days. Experimental results showed that 2.5 mg/L aqueous ozone treatment had a positive results on keeping fruit firmness (~23%), titratable acidity (~29%), ascorbic acid (~41%), total soluble solid (~40%), delaying the color change, and the maturation of jujubes compared with nontreated jujubes, and reducing the maximum peak value of polyphenol oxidase activity (~10%) and prolonging the time to reach such a peak value (~40 days). Besides, an obvious reduction in MDA production (~36%) was observed after 100 days. Practical applications: In view of the fact that winter jujubes tend to deteriorate at ambient temperature, a variety of effective methods, including low‐temperature storage, 1‐MCP treatment, modified atmosphere packaging, and coating edible film, have been proposed to achieve the better postharvest quality of fresh jujube. Recently, ozone, as a strong oxidant, has been widely used. In our work, we systematically explored influence of aqueous ozone on winter jujube quality. These results evidence the aqueous ozone treatment is an efficient tactic to improve the edible quality of winter jujube. [ABSTRACT FROM AUTHOR]

Polysaccharides from Osmunda japonica Thunb (Op) exhibit a wide range of biological activities including antibacterial, anti‐inflammatory, antioxidant, and antitumor effects. Carboxymethyl cellulose (CMC) is a type of cellulose derivative that can form dense films. CMC can slow the respiratory transpiration of tomatoes and reduce water evaporation. Coatings of CMC (0.7% concentration) with various levels of Op (0.02%, 0.04%, 0.06%, 0.08%, and 0.1%) were used to preserve tomatoes at room temperature. The treatment, weight loss, hardness, titratable acidity (TA), respiratory intensity, and concentrations of ascorbic acid, polyphenol oxidase, and malondialdehyde (MDA) were evaluated in tomatoes after 0, 5, 10, 15, 20, and 25 days of storage. Compared with untreated tomatoes, the tomatoes with Op‐incorporated CMC coatings had reduced respiratory intensity, weight loss and ascorbic acid loss, increased TA, controlled MDA, and inhibited the decay of tomatoes. Therefore, the use of Op‐incorporated CMC coatings extended the shelf life and maintained the quality of postharvest tomatoes. Practical applications: In the past decades, the use of edible coatings has attracted widespread interest in extending the shelf life of particularly perishable foods. Currently, applications of edible coatings have been proven to be promising as a tool to improve the quality and extend the shelf life of various fruits. But there have been no reports on the effect of Op‐incorporated CMC treatment on the postharvest quality of tomatoes during storage. The purpose of this work is to investigate the efficiency of Op‐incorporated CMC treatment to extend shelf life and provide theoretical guidance for the preservation of tomatoes. [ABSTRACT FROM AUTHOR]

Consumers are increasingly demanding food products based on minimally processed fruit and vegetables (Part I), which are associated with "fresh‐like" qualities and convenience. Smoothies may well fit in these needs and contribute to increasing fruit and vegetable intake. In this Part II, the objective was to assess the sensory and nutritional quality for up to 28 days at 4°C in a vegetable smoothie with apple that was stabilized by high pressure processing (HPP) (350 MPa/10°C/5 min) or mild heating (85°C/7 min). HPP provided smoothies without a cooked fruit odor that maintained their "fresh‐like" characteristics for at least 14 days. Furthermore, HPP resulted in a higher retention of vitamin C but not of total phenols and flavonoids, while sucrose rapidly was degraded to glucose and fructose during storage. Thus, mild pressurizing may be used to obtain "fresh‐like" vegetable smoothies, although the treatment should be improved to retain their sensory traits and nutrients for longer. Practical applications: The food industry is adapting its production strategies offer "fresh‐like" vegetable smoothies with better sensory and nutritional qualities. This involves substituting conventional thermal treatments for other treatments, such as HPP, that may provide products with an adequate shelf life. Sensory and nutritional aspects are crucial for "fresh‐like" smoothies to be developed at industrial scale. [ABSTRACT FROM AUTHOR]

Thermosonication (TS) was applied to optimize the quality characteristics of orange juice and to inactivate Alicyclobacillus acidoterrestris vegetative cells using the Box–Behnken design by varying temperature (45–75°C), time (20–40 min), and frequency (20–60 kHz). Results from the response surface methodology showed that the optimal conditions for TS were 47°C, 30 min, and 20 kHz. The models generated were highly significant (p < .001) with the coefficient of determination of 0.986–0.996. The optimal conditions demonstrated high total phenolic contents (TPC) (490.85 mg GAE/100 ml), pectin methylesterase (PME) enzyme inactivation (94.77%) as well as low A. acidoterrestris vegetative cells' load (1.00 log reduction). In addition, total flavonoids contents (38.50 mg/100 ml ER), ascorbic acid (441.70 mg/ml), color change ΔE (1.85), polyphenol oxidase enzyme (56%), and antioxidant capacity (FRAP, 107.33 g/100 ml AEAC, DPPH, 85.90%) of treated orange juice showed a significant (p < .05) difference compared to the control. Thus, TS significantly enhanced the quality of the natural orange juice. Practical applications: The negative impact of Alicyclobacillus acidoterrestris is a major concern for the food industry. Reducing their amount in food by thermosonication is gaining much attention lately. This kind of green technology represents a quick, efficient, and economical substitute to improve the quality of fruit juices. [ABSTRACT FROM AUTHOR]

A performance analysis of indirect natural convection solar dryer (INCSD) was carried out by drying anti‐diabetic medicinal products like coccinia grandis, allium cepa, and emblica officinalis by cutting into different orientations. Drying results shows that thickness, orientation of cut, and surface area plays a vital role in the drying characteristics of the products in INCSD. The average collector and dryer efficiency of INCSD was 15% and 7%, respectively. Drying time was reduced up to 11 hr in INCSD than open sun drying. Alpha amylase inhibition assay values for products dried under open sun (15.67%, 5.89%, and 8.56%) showed better results, whereas minerals like potassium content in allium cepa (597 mg/100 g), sodium content in coccinia grandis (130.1 mg/100 g), magnesium content in allium cepa, and emblica officinalis (80 mg/100 g) were higher when dried in INCSD. Vitamin C and sugar content in products were almost same for both INCSD and open sun drying. Practical applications: Indirect natural convection solar dryers are mainly benefited by small‐scale farmers as it takes less drying time and possess better quality when compared to open sun drying. Drying anti‐diabetic medicinal products in INCSD can be considered as a boon for pharmaceutical industries as the dryer can give good‐quality dried products that can be used for preparing anti‐diabetic medicines. It can also reduce the production cost of anti‐diabetic medicines. [ABSTRACT FROM AUTHOR]

This work investigates the effect of maltodextrin juice ratio (MJR) and the dryer inlet temperature (DIT) on physicochemical quality and the recovery of spray‐dried tomato powder. The tomato juice was spray‐dried at inlet air temperatures of 140, 150, and 160°C and maltodextrin:juice ratios of 30:70, 40:60, and 50:50. The tomato powder was analyzed for different quality parameters, viz. moisture content, packed bulk density, dispersion time, color, color index, total soluble solids, and titrable acidity. The results indicated that the recovery of tomato powder increased with an increase in the percentage of maltodextrin in tomato juice and decreased with an increase in the dryer inlet temperatures. The maximum powder recovery was 9.13% with 50:50 MJR and 150°C DIT, while minimum powder recovery was 6.10% with 30:70 MJR and 160°C DIT, respectively. Both temperature of inlet air and blending percentage affected the other quality parameters of spray‐dried powder. Practical applications: Tomato is an important vegetable seasonal crop, which is used in different recipes daily. Tomatoes and tomato products are rich in health‐related food components, as they are good source of carotenoids in particular lycopene, ascorbic acid, and phenolic compounds. Tomato powders are often used as an ingredient in sauces, soups, etc. The higher amount of water content present in the tomatoes can limit the conservation of these products but spray‐drying is one of the methods used in the formation of dried foodstuff and can be helpful in reducing postharvest losses and adding value to the raw produce. [ABSTRACT FROM AUTHOR]

Lactic acid fermentation was applied to Ougan juice (OGJ) for the first time. This study was conducted to improve the taste of OGJ by slight lactic acid fermentation. OGJ was separately fermented at 37°C using Lactobacillus plantarum and Lactobacillus paracasei. Results showed that lactic acid bacteria strains can utilize malic acid as a carbon source, without the consumption of sugar. The observed sugar:acid ratio was highest in the L. plantarum group (3.9) that fermented for 6 hr, and in the L. paracasei group (4.5) that fermented for 12 hr, which resulted in improved sensory acceptance (taste, acidity, aroma, color) of OGJ. Moreover, compared with unfermented OGJ, there were no significant changes (p > 0.05) in total phenolics, total flavonoids, and ascorbic acid (Vc) content in the fermented Ougan juice (FOGJ). Slight lactic acid fermentation also improved the antioxidant activity of OGJ. In particular, neohesperidin and poncirin significantly decreased in L. plantarum group (p < 0.05), while neohesperidin significantly increased in the L. paracasei group (p < 0.05). Overall, slight fermentation with lactic acid bacteria can be used to improve the taste of OGJ, enhancing its quality to a certain extent. Practical applications: This study made full use of the metabolic characteristics of lactic acid bacteria and developed a taste balanced fermented Ougan juice, which were an extension of fruits and vegetables deep processing technology and an exploration of new ideas for the research of fermented fruits and vegetables. [ABSTRACT FROM AUTHOR]

The changes in chemical composition of jackfruit (Artocarpus heterophyllus) during different stages of maturation (stage I–stage IV) were investigated. Further, deep‐fried jackfruit chips, a very popular snack of Asian countries, was prepared and the occurrence of acrylamide in the chips was estimated and correlated with the composition. Total carotenoids increased during maturation, while ascorbic acid was found to decrease. The sugars—glucose, fructose, and sucrose—increased during maturation. Major amino acids in jackfruit were leucine, isoleucine, asparagine, and threonine followed by valine, serine, phenylalanine, lysine, and glutamine. The total phenolic and flavonoid content decreased during ripening. Chlorogenic acid was the major phenolic compound. It was observed that the acrylamide content in jackfruit chips increased with maturity. The sugars demonstrated a positive correlation with acrylamide formation, whereas phenolic compounds exhibited a negative correlation. Based on the acrylamide content, stage I is recommended for the preparation of jackfruit chips. Practical applications: Acrylamide is a process induced toxicants in foods and development of mitigation strategies are very important to minimize the exposure to the population. The present study investigated the effect of chemical changes during the ripening of jackfruit on acrylamide formation in deep fried chips made from jackfruit. It was observed from the study that the maturity of jackfruit had an impact on the concentrations of precursors, influencing acrylamide formation in deep‐fried chips. Thus, the proper selection of the maturity stage of raw jackfruit is very important in mitigation of acrylamide formation in jackfruit chips. We feel that the study is very important as variety of deep‐fried snack products are popular in Africa and Asian countries and no such studies on the acrylamide content in these products reported earlier. [ABSTRACT FROM AUTHOR]

In this work, the feasibility of using ohmicsonication (OS) as a new hurdle technology for pasteurization of not‐from‐concentrate (NFC) apple juice was proposed. Optimization of OS conditions (ohmic heating [OH] temperature and sonication time) was done by response surface methodology with polyphenoloxidase (PPO) activity as endpoint evaluation of the NFC apple juice. The effect of OS as well as sonication (S), thermosonication, OH as an alternative to traditional technologies on inactivation of PPO and some quality parameters were studied. The obtained results showed that the highest inactivation of PPO was by OS treatment (98%). The highest bioactive profiles (ascorbic acid, total carotenoids, and total phenolic contents) and color values were obtained with the S and OS compared to other treatments. In addition, the lowest hydroxymethylfurfural and cloud values were with OS. Finally, OS could be applied as an alternative thermal process to produce NFC apple juice. Practical applications: The results of this study showed that the lab scale ohmicsonication (OS) succeeded as an alternative thermal process to produce NFC apple juice. OS process showed less degradation of the bioactive profile and improved inactivation of polyphenoloxidase in comparision to other treatments. Ohmic heating (OH) is already used in many factories. Therefore, we proposed to include an ultrasound probe instead of the existing blenders in the mixing tank before OH line. This would improve the mixing process as well as getting the ultrasound benefits. [ABSTRACT FROM AUTHOR]

The objective of this work was to evaluate microwave heating (MW) in the processing of camu‐camu juices. A factorial design (22) with repetition at the central point was performed. We evaluated the effect of microwave power (310‐940 W) and processing time (15‐45 s) on physicochemical characteristics, reduction of enzyme activity (POD and PPO), microbiological quality and bioactive compounds content (DPPH, phenolic compound, ascorbic acid, and anthocyanins). Generally, the juices treated by MW presented better results in comparison to the conventional method. There were no significant changes in pH, titratable acidity, total soluble solids, and color parameter in camu‐camu juices in comparison with untreated samples. The ascorbic acid content in the juices increased after the treatment by MW. A significant reduction of degrading microorganisms was observed for the treated juice in relation to the control juice. Microwave heating can be a good alternative for the treatment of Amazonian fruit juices. Practical applications: The global consumer market requires that foods be high in bioactive compounds to improve human health. The Amazon Rainforest is known worldwide for its rich biodiversity, mainly for its wide variety of foods rich in bioactive compounds. The lack of transportation infrastructure and basic sanitation in the region causes the food to present high microbial contamination that can accelerate food degradation, especially its bioactive compounds. The use of microwave heating may be an opportunity to offer a fast, efficient, and low‐cost process for the reduction of microorganisms in fruit juices and pulps. This study is a pioneer in the use of emerging technologies in the conservation of Amazonian fruit juices, allowing a new opportunity for the food industry to offer products with high nutritional value. [ABSTRACT FROM AUTHOR]

In this paper, comparative study on fresh and frozen tomatoes of organic and conventionally cultivated crops was performed. Fruits of tomato cv. Rio Grande© were used and stored at 18°C for 12 months. Quality parameters of ascorbic acid, lycopene, β‐carotene, glucose, fructose and proteins, pH, color, acidity, water‐soluble solids, and elements and azoxystrobine were measured. The results showed that amount of ascorbic acid and β‐carotene were similar in organic and conventional fresh tomatoes, but lycopene was found higher in conventional ones. Na and Mg were higher in conventional samples, but P, K, Ca, and Cu were higher in organic tomatoes. Organic samples were pesticide free, however, conventional fresh and 3 month stored tomatoes contained pesticides. Nitrite was not detected in any sample. These results show that organic products are healthier. Organic fresh tomatoes got the highest scores in sensory analyses. Practical applications: Tomato is one of the most consumed fruits in the world. A comparative study was performed between organic and conventionally cultivated tomato fruits, in terms of some physicochemical and secondary metabolites for measure their quality properties and also investigated of effects on storage period both of the types of tomatoes. The results showed that serious reductions were observed after 12 month of storage at −18ºC in fruit quality criteria and antioxidant compounds, as well as nutritional parameters. Therefore, it can be recommended that conventional and organic tomatoes should not be stored longer than 9 months. Nutritive products with high yield and quality can be obtained through the optimization of controllable conditions. Further researches are needed about the effect of cultural practices such as irrigation and fertilization on the quality and nutritional value of fruit, both in organic and conventional growing systems. [ABSTRACT FROM AUTHOR]

Bilimbi is one of underused fruits in Malaysia. The main objective of this project is to develop fruit jam from Averrhoa bilimbi acceptable by consumer due to its sensory attributes and then could possibly reduce the amount of wastage. This study also aims to analyze proximate, color, water activity, total phenolic content (TPC), ascorbic acid content, total soluble solid, and the pH value of the bilimbi jam. Water activity of the jam indicates that the product is microbial stable. The bilimbi can be introduced as the food flavoring as it contains high in acid and can act as souring agent. Approximately 3 g of pectin should meet the sensory acceptability requirements in terms of the texture of the jam. Bilimbi fruit can be used to make a fruit jam with good sensory acceptability which suggests high market potential due to TPC that can contribute to antioxidant activity. Practical applications: Bilimbi is generally used in local dishes as a food flavoring. Thus, bilimbi fruits often go to waste. Processing this fruit into jam allows it to be eaten by people of all ages. Making bilimbi jam is a transferable skill and is a relatively straightforward procedure. Bilimbi jam can be made at home, especially by those who already have bilimbi trees in their backyard. [ABSTRACT FROM AUTHOR]

The main aim of the paper was to evaluate the quality attributes and consumer acceptability of blood fruit (Haematocarpus validus) juice treated by thermosonication (TS) process. The major process parameters, temperature, processing time, and power load were experimented and the treated samples compared with the conventional pasteurized and untreated juice sample. Results obtained showed the TS‐treated juice sample (TS‐7) at 55°C/5 min/1.4 W/ml gives the maximum inactivation of pectin methyl esterase (PME), peroxidase (PO), and polyphenol oxidase (PPO) enzymes, microorganism (total bacteria and yeast and mold), and also excellent sensory qualities. In addition to this, higher retention of ascorbic acid, polyphenols, flavonoids, antioxidant, flavonols, anthocyanins was noted, besides preserving the original color. This optimized TS technique can be employed in numerous beverages industries to produce high quality of fruits and vegetables juices, squash, cordial, and other products. Practical applications: Increased health consciousness dictates various lifestyles changes and the need for better quality product in terms of freshness, less or no addictive usage and longer shelf life is warrant. The paper presents such technique: thermosonication (TS) which when employed in beverage's preparation gives the above‐stated attributes. TS is a novel and viable technique that is employed to replace the conventional thermal processing. This shall provide great assistance to the commercial beverage industries to cater the health conscious population or otherwise and nonetheless, produced healthier, more stable and quality products which can be of therapeutic used. [ABSTRACT FROM AUTHOR]