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The Peelu (Salvadora oleoides Decne.) fruit is well known for its nutritional and medicinal values. The current study analyzed the chemical composition of Salvadora oleoides fruit. Fresh Peelu fruits were harvested, and physicochemical properties, proximate composition, macro- and micronutrients, and phytochemical properties were determined. Moreover, ethanol and methanol fruit extract was analyzed for physicochemical properties. The Peelu fruit seemed to be a potential source of essential macro- ((nitrogen (N), phosphorus (P), potassium (K), calcium (Ca), and magnesium (Mg)) and micronutrients (zinc (Zn), manganese (Mn), iron (Fe), and copper (Cu)). The fruit had significant biochemical properties (total soluble solids (TSS), total acidity (TA), and TSS : TA ratio) with appreciable moisture, crude fiber, and ash contents. The fruit extracts demonstrated significantly higher antioxidants and phenolics, ascorbic acid contents, and carotenoids. Phytochemical screening of fruit revealed the presence of coumarins, flavonoids, phlobatannins, tannins, and terpenoids. Physicochemical and sensory evaluation of extracts indicated its potential for further in vivo study trials. The Peelu fruit was found to be a good source of mineral nutrients, proximate contents, vitamins (ascorbic acid and carotenoid), phytochemicals (total phenolic sand antioxidant contents), and pharmaceutically important metabolites that can be used as functional drink. [ABSTRACT FROM AUTHOR]

Fruit mixed pulp has the objective of improving the nutritional and sensorial characteristics, as well as the development of new flavours and aromas. Different methods of drying (e.g., spray-drying, spouted bed drying, and freeze-drying) can influence the quality of the final product. The objective of this study was to select the drying method that enables the production of acerola-ceriguela mixed pulp (ACMP) with higher quality. For this selection, the powder pulps were evaluated for their physicochemical characteristics (water activity, moisture, soluble solids (SS), titratable acidity (TA), SS/TA, and instrumental colour), retention of the bioactive compounds (ascorbic acid, total carotenoids, and phenolic compounds), and sensory evaluation (acceptance, check-all-that-apply (CATA), and intent to purchase). The physicochemical characteristics of the freeze-dried and spray-dried ACMP were nonsignificant p > 0.05 but differed significantly p > 0.05 from spouted bed powder. ACMP freeze-drying powder resulted in higher retention of ascorbic acid, total carotenoids, and phenolic compounds. The powder obtained by spray-drying showed higher retention of bioactive compounds compared to the spouted bed drying. Therefore, this study suggests that powder obtained by freeze-drying resulted in greater sensorial acceptance. [ABSTRACT FROM AUTHOR]

The influence of packaging atmosphere and storage conditions on the quality of dried orange slice samples were investigated. Significant reductions in the ascorbic acid amounts were observed during the 3 months of storage in connection with the applied packaging techniques. While the maximum reduction was observed with a rate of about 43% in the package containing normal atmosphere and exposed to light (CL), the least decrease was observed in the nitrogen‐containing package and stored in dark conditions (N2D) with a rate of about 17%. The total amount of carotenoids in dried orange slices (0 day storage) was determined as 2.59 mg/100 g. After 3 months of storage under light conditions, about 80% carotenoid loss was observed for CL while only 38% was computed for N2D samples. Nitrogen‐containing package stored under dark conditions was seen to preserve color quality, ascorbic acid, and total carotenoid content; moreover, it can contribute to the saving of aroma quality of the product. Practical application: Recently, the production of dried orange slices increased and many scientific studies that apply different drying techniques were published. Dried orange slices can be consumed plain or can be included as an ingredient of many confectionery products and formulated foods. In this study, the alternative packaging methods of dried orange slices were described and the storage stability at different conditions were investigated. The quality analysis of slices packaged with different techniques and stored at different conditions provide accurate information for industry and academia about their stability. The results showed that the use of nitrogen gasses in packaging atmosphere and the storage at dark conditions had better properties to maintain some quality attributes of the dried orange slices. The present study represents a model for dried orange slices producers to package their products and extend their shelf life. [ABSTRACT FROM AUTHOR]

Bioactive compounds are secondary metabolites synthesized by plants for maintaining homeostasis; however, they also modulate metabolic processes and demonstrate valuable effects in the human body. The fig was cherished as food and for its pharmaceutical properties. The presence of a wide range of biologically active compounds such as carotenoids, flavonoids, phenols, and vitamin C is obligated for their functional properties as well as their technological capability as a dietary supplement is responsible for most health impacts. Owing to the rich and diversified composition of biologically active compounds these compounds possess different biological properties such as antioxidant, anti-inflammatory, antidiabetic, antimicrobial, and hepatoprotective activity that implies those bioactive substances might be used in the creation of novel culinary and medicinal products. Fig fruit should be widely recognized as a natural functional product. This systematic and comprehensive review gives the notion of developing figs species as a viable and innovative component for its varied food and nonfood applications as a remarkable and primitive source of medication and nourishment. [ABSTRACT FROM AUTHOR]

The purpose of this work was ultrasound‐assisted extraction of red quinoa carotenoid, and antioxidant effect of the purified carotenoid on soybean oil stability was compared with that of commercial carotenoid. Red quinoa carotenoid was extracted using 50 ml ethanol as the solvent in an ultrasonic bath at 45 ± 1°C and 20 kHz for 3 min. After the carotenoid purification, its effect on the oxidative stability of soybean oil was compared with that of commercial β‐carotene during 8 days of storage at 60°C. Peroxide value (PV), conjugated diene value (CV), thiobarbituric acid (TBA) value, and color parameters were measured. 100 mg/kg of the commercial and natural carotenoids was the best concentration to decrease the TBA value during the 8 days of storage, compared with the other concentrations (200 and 300 mg/kg). On the last day, the samples containing 100 mg/kg of the commercial and natural carotenoids had the lowest CV, and TBA value, and lowest PV was in samples containing 200 mg/kg. In addition, the lowest PV (7.8 meq/kg) was obtained on the eighth day, owing to the performance of β‐carotene at 200 mg/kg, while the samples free of the carotenoids had the highest PV, CV, and TBA value. The samples containing the commercial antioxidant had higher b* values than those with the natural antioxidant because the commercial β‐carotene was yellower than the natural carotenoid. The samples containing the commercial carotenoid had lower a* values than those containing the natural one. Carotenoid extracted from red quinoa could influence the oxidative stability of soybean oil. Practical applications: The oxidation of fats and oils can be inhibited by using natural and synthetic antioxidants. Antioxidants, which are considered food additives, are used in the food industry to extend the shelf‐life and prevent the oxidation and degradation of edible oils. The legally allowed antioxidants to be used in edible oils are carotenoids, ascorbic acid, and tocopherol, which are more accepted by consumers than synthetic ones. Red quinoa is a rich source of carotenoids with high antioxidant activity. In this work, high‐intensity ultrasound was used as a non‐thermal and non‐destructive method to improve the extraction rate and efficiency of carotenoids from red quinoa. This technique can be used extensively in the food industry with high economical efficiency. [ABSTRACT FROM AUTHOR]

The effect of processing (pre‐treatments and drying temperatures) on yellow sweet pepper was evaluated in terms of drying kinetics, physico‐chemical (non‐enzymatic browning index and color), and bioactive (carotenoids, ascorbic acid, phenolics, flavonoids and antioxidant activity) components. Drying at 60°C results in a significant increase in drying rate (540 min) and decrease in the moisture (6.36%) of the final product. All the pre‐treatments enhanced the drying kinetics relative to the control sample. The Page model was found to be the best appropriate model for explaining the slices drying behavior. Drying temperature at 60°C showed the highest retention of phenolics (706.59 mg/100 g), flavonoids (363.41 mg/100 g) and antioxidant activity (178.13 nmol/L). Sample treated with combined pre‐treatment retained maximum bioactive compounds. These results were also clearly justified by Principal Component Analysis. This study revealed that combined pre‐treatment at 60°C lowered the drying time, better bioactive retention and best preservation of color. Practical applications: Yellow sweet peppers are abundant in bioactive compounds, which have nutritional and medicinal importance. However, sweet pepper is highly perishable and not easy to store for long time. Drying is most preferable and economical method to improve shelf life of peppers. This study showed that higher drying rate, lower drying time, combined pre‐treatment resulted in the good product quality. [ABSTRACT FROM AUTHOR]

Selecting a group of ten food products that are part of the Bogotá population diet, we evaluated whether the concentration of vitamin C and provitamin A carotenoids was affected by the horticultural food and the type of sample (bought local fresh, LF, or in main food markets, MFM), and if culinary procedures affected those contents. Such contents were evaluated by RP-(U)-HPLC. Strawberry (60.4/56.6, LF/MFM), orange (56.7/55.5, LF/MFM), and mango (46.1/66.1, LF/MFM) were the main sources of vitamin C (all as mg/100 g FW). Carrot, either raw (4,780/2,755) or cooked (4,740/2,420), and mango (448.4/1,697) had the greatest provitamin A carotenoid contents (all as µg retinol equivalents/100 g FW). While cooking of carrots depleted the content of carotenoids, peeling of boiled potato tubers did not affect the vitamin C content. The horticultural food and the type of sample defined the nutrient contents. Our results might contribute to good food consumption practices. Novelty impact statement: This research shows that the contents of vitamin C and provitamin A carotenoids are influenced not only by the horticultural food product but also by where such food products are purchased, which in this research we have denoted as local fresh and main food market. This fact must be further investigated and shows that commercialization affects (positively or negatively) the nutritional quality of horticultural food products. Our findings should also be considered in governmental programs dedicated to ameliorate the nutritional state of a population, especially when the access to food products is limited and therefore what reaches the consumer must be of the greatest nutritional quality. [ABSTRACT FROM AUTHOR]