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Peroxidation during organism growth and development might have catastrophic implications. It is critical to further investigate the antioxidant potential of plant anthocyanins. In this study, anthocyanins from Eleutherococcus brachypus fruits (EBF) were extracted by an ultrasonic-assisted method. The anthocyanins were then tested for stability under various storage conditions. Based on single-factor combination with response surface optimization, the best ethanol concentration for anthocyanin extraction was 75%, the ideal ultrasonic irradiation power was 160 W, the liquid-to-solid ratio was 10.18 mL/g, and the maximum anthocyanin yield was 1.86 mg/g. Anthocyanins are readily degraded by bright light and remain stable under acidic storage conditions (pH 3.0) and at temperatures below 60°C. The inhibition rates of anthocyanins against ABTS and DPPH radicals were 54.59% and 48.70%, respectively, using vitamin C (Vc) as a positive control. The data cited above make it clear that anthocyanins may act as natural antioxidants. In addition, this research provides a sound theoretical foundation for the creation of natural green antioxidants. [ABSTRACT FROM AUTHOR]

Baobab (Adansonia digitata L) is a large tree species growing in semiarid and arid lowlands of Ethiopia and other places. The plant is valued by natives for its contributions as a cash crop and livelihood tree. Previous studies using samples from different countries have documented their phytochemical profiles and nutritional and health benefits. This study explored the phytochemical constituents and biological activities of fruit pulp extracts of baobab collected from Tekeze Valley, Tigrai, Ethiopia. To this end, qualitative phytochemical screening tests, quantitative phytochemical analyses, and gas chromatography-mass spectrometry (GC-MS) analysis were carried out using aqueous extract. Analyses of antioxidant activities were also conducted with aqueous- and methanol-extracts using of 2,2-diphenyl-1-picrylhydrazyl (DPPH), nitric oxide (NO), and hydroxyl (OH) radical scavenging activity assays. The qualitative screening tests showed the presence of flavonoids, phenols, saponins, tannins, and terpenoids. Quantitative analyses of these phytochemicals at 25, 50, and 100 g/mL aqueous extract resulted in 0.0252 to 0.1000% yields. Yields of flavonoids, phenols, and saponins were higher at 50 g/mL extract, while that of tannins and terpenoids were higher at 100 g/mL. GC-MS analysis resulted in 15 predominant compounds including (1,2bis(trimethylsilyl)benzene (13.17%), 2-methyl-7-phenylindole (11.75%), 2-ethylacridine (10.11%), and benz[b]-1,4-oxazepine-4(5H)-thione,2,3-dihydro-2,8-dimethyl (10.11%). Aqueous and methanol extracts showed concentration-dependent antioxidant activities. In all the assays and concentrations, the antioxidant activities of both extracts were lower than that of the ascorbic acid standard. At equal extract concentrations (e.g., 100 and 250 μg/mL), methanol extract had higher antioxidant activities than aqueous extract. The findings can encourage future initiatives towards large-scale research for compiling a complete phytochemical profile of the fruit pulp of the Ethiopian baobab. [ABSTRACT FROM AUTHOR]

Adansonia digitata L (Baobab) is a large plant species which thrives in many semiarid regions of the world with remarkable economic and nutritional importance. In Ethiopia, it grows in deserts and hot lowlands. Industrially, baobab fruit pulp (powder) is used for producing good quality jams. This study was carried out to (a) develop a formulation protocol for producing high-quality baobab jam, (b) characterize the jam using standard physicochemical, microbiological, and sensory evaluation methods, and (c) examine the effects of time and temperature of storage on the quality as well as shelf life of the jam. Out of the seven formulations tested, a formulation enriched with 55 g table sugar, 45 g baobab fruit powder, 0.50 g ascorbic acid, and 0.40 to 0.60 g citrus pectin jelling (formulation no. 6) and another one enriched with 60 g table sugar, 40 g baobab fruit powder, 0.50 g ascorbic acid, and 0.40 to 0.60 g citrus pectin jelling (formulation no. 7) resulted in the best jam products. The jam product of formulation no. 7 enriched with 0.50 g ascorbic acid and 0.60 g citrus pectin jelling was better in terms of storage stability and sensory acceptability. Increasing storage time (up to 45 to 90 days) and temperature (from 10–12°C to 25–27°C) lowered the products' nutritional quality and sensory acceptability. High-microbial growths were observed in the products stored at higher temperature longer, but all the microbial loads were far below the acceptable limit. In the absence of measures that improve their shelf lives, household and small-scale jam products have to be consumed fresh or within weeks after their preparation. [ABSTRACT FROM AUTHOR]

Antioxidants are primarily responsible for the beneficial health effects of foxtail millet. This study evaluated a foxtail-millet-based composite antioxidant nutritive flour consisting of fermented foxtail millet, coarse grains, and fruit powders. The composition of the antioxidant nutritive flour was optimized, and it was found to be rich in antioxidant nutrients, such as phenolics (2.27 g/100 g), vitamin C (0.21 g/100 g), and polysaccharides (0.35 g/100 g). The results revealed that this composite nutritive flour has enhanced in vitro and in vivo physicochemical properties and higher antioxidant activities than commercial nutritive flour. The total antioxidant capability, superoxide dismutase (SOD) capability, and superoxide radical scavenging abilities were 0.84 mM Trolox equivalents/g, 38.29 U/g, and 42.02%, respectively. The activity of the antioxidant enzyme SOD and glutathione peroxidase increased, whereas malondialdehyde levels decreased in the liver, heart, and kidney of mice treated with the nutritive flour, indicating the potential antioxidant activity of this fermented foxtail-millet-based nutritive flour. [ABSTRACT FROM AUTHOR]

The study evaluates the effectiveness of thermosonication treatment on the physicochemical and anti‐nutritional properties of blood fruit beverage. The study has revealed that physicochemical properties such as pH, titratable acidity, color difference, total soluble solids, ascorbic acid content, total polyphenols, total anthocyanins, total flavonoids, and DPPH retained as the fresh juice. Similarly, anti‐nutritional components such as phytate, saponin, alkaloids, tannin, and oxalates were lowered significantly by the TST (Thermosonication treatment) TST‐1 (40°C/30 min), TST‐2 (42°C/27 min), TST‐3 (44°C/24 min), TST‐4 (46°C/21 min), TST‐5 (48°C/18 min), TST‐6 (50°C/15 min), and TST‐7 (52°C/12 min). Thermosonicated beverages had an extended shelf life of 4 weeks at 4°C with desirable physicochemical quality, and the storage study has exhibited minimal quality changes. The results obtained from this study may help the fruit beverage industries design similar processing of blood fruit beverages on a large‐scale production. Practical applications: Commercialization of blood fruit juice by value addition and lowering of its anti‐nutritional components may result in its availability all over the world along with its nutritious intake and healthy living among people. Thermosonically treated blood fruit juice with the unique parameter combination have resulted in better retention of phytonutrients as well as reduction in its anti‐nutritional factors, thereby offering excellent product quality as compared to the conventionally pasteurized beverages. This might increase the potential for commercialization of blood fruit and also result in the development of a trusted area for startup of this beverage industries, such as iron‐rich fruit beverage (58.16 mg/100) which will again promote better nutritional status, malnutrition free, and better livelihood in the local areas with ample blood fruit availability. [ABSTRACT FROM AUTHOR]

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]

Sclerocarya birrea (Marula) is one of the indigenous fruit trees that was selected for domestication in Malawi. This study was conducted to assess nutritional and phytochemical variation of Sclerocarya birrea (subspecies caffra and birrea) fruits planted in an international provenance trial in Malawi. Vitamin C, calcium, iron, zinc, fat, and fibre content ranged from 6 to 81 mg/100 g; 1.8 to 5.3 mg/100 g; 1.4 to 3.3 mg/100 g; 0.3 to 0.8 mg/100 g; 51.6 to 57.7%; and 4.1 to 6.9%, respectively. Phytochemical scores showed that all nine provenances contained weak (+) concentration of alkaloids. Kalimbeza (Namibia) and Magamba-Turiani (Tanzania) provenances showed moderate (++) concentrations of saponins. Chikhwawa (Malawi), Missira (Mali), and Moamba (Mozambique) provenances had moderate (++) concentrations of tannins. Missira (Mali) and Kalimbeza (Namibia) provenances showed weak (+) concentration of terpenoids. Variations observed in nutritional and phytochemical composition could be attributed to genetic make-up and origin of the genotypes, since all genotypes were planted in the same environment. Therefore, selection of Sclerocarya birrea for domestication purposes should consider the provenance (origin of genotypes) and subspecies levels. Further studies should investigate vegetative propagation and heritability of nutritional and phytochemical traits before the use of seed for propagation. [ABSTRACT FROM AUTHOR]

Strawberry fruit is one of people's favorite fruits. It has high nutritional value and health care effects. Strawberries lose their edible value quickly after being picked because of their thin skin, which is easily damaged. In order to find a method to maintain the quality of strawberries, the effects of resveratrol treatment on the nutritional quality and antioxidant metabolism of strawberry fruit were studied. The result indicated that 100 μM resveratrol was the optimal concentration to delay the occurrence of decay. Strawberry fruit treated with resveratrol delayed the decrease in firmness, total soluble solids (TSS), total phenolics content (TPC), total flavonoid content (TFC), vitamin C (Vc) content,1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), and 2,2′‐azino‐bis (3‐ethylbezothi‐ azot‐hiazoline‐6‐sulfonic acid) (ABTS) radical scavenging capacities. The malondialdehyde (MDA) content, hydrogen peroxide (H2O2) content, and superoxide anion (O2•−) production of control fruit were significantly higher than those of treated fruit. Strawberry fruit treated with resveratrol also increased the activities of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) during storage. Therefore, resveratrol has been proved to effectively improve the nutritional quality and antioxidant properties of strawberry fruit. Practical applications: Strawberry fruit is rich in nutrients, which is beneficial to human health. But strawberry fruit has high water content and soft tissue, which is easy to be damaged and decayed. Therefore, it is particularly important to find a way to maintain strawberry fruit quality. In this study, resveratrol has good antioxidant, health care, and antibacterial properties. Resveratrol treatment can maintain the nutritional quality of strawberry fruit and can be used as an effective method for strawberry fruit preservation. [ABSTRACT FROM AUTHOR]

In the present study, the vacuum drying of the Kadam fruit was performed, and the functional properties of the Kadam fruit powder were estimated. The drying conditions were optimized using the Response Surface Methodology for minimum color change and maximum vitamin C retention. The functional properties of the Kadam fruit powder dried at the optimized conditions (bed thickness 3.67 mm, drying temperature 65°C, drying pressure 160 mmHg, and blanching temperature 100°C) were observed as; tapping density 4.23 ml/g, oil retention capacity 5.7 ml/g, water retention capacity 16 ml/g, water‐solubility 0.5%, emulsion activity 0.5%, and emulsion stability 0.85%. The optimum dried fruit powder had vitamin C content (508 mg/100 g), color change (6.32), and effective moisture diffusivity (2.16 × 10−7 m2/min). This study showed that the vacuum drying of the Kadam pulp minimized the thermal degradation of the color and vitamin C. Practical applications: Kadam fruit is a good source of minerals and bioactive compounds but is highly under‐utilized due to its taste and lack of awareness in the population. Preparation of fruit powder can add value to under‐utilized Kadam fruit. Kadam fruit powder can be used in many food products as functional ingredients. Also, incorporating Kadam powder in food formulations can increase calcium content and dietary fiber. The vacuum drying method helped minimize the thermal degradation of the color and Vitamin C of the Kadam fruit powder. [ABSTRACT FROM AUTHOR]

The effect of exogenous icariin (0.005% and 0.01%) on mango cultivar 'Zill' fruit during 25°C storage was investigated in this study. The results showed 0.005% icariin treatment could delay the decline of fruit firmness and yellowing process of flesh tissues, inhibit the conversion of soluble sugar, synthesis of carotenoids and degradation of vitamin C, and reduce the disease spots, and to maintain the appearance and nutrient quality. Moreover, the treatment could improve the disease resistance of fruit by inhibiting catalase (CAT) activity in the early stage of storage, but promoting peroxidase (POD) activity in the later stage. Furthermore, icariin treatment reduced the activities of polygalacturonase (PG) and pectate lyase (PL), thus attenuated the degradation of cell wall and decelerated the softening process. The above results indicate 0.005% icariin treatment could extend the shelf life of postharvest mango and present application value for fruits preservation. Practical applications: Mango is a highly perishable fruit and undergoes a rapid ripening process after harvest. Icariin is the main active ingredient of Chinese herbal medicine Herba epimedin 'Yinyanghuo'. The efficacy of icariin in mammals has been widely studied, while its' preservation functions in food were rarely reported. Our results suggested that icariin treatment could delay the ripening and senescence, and enhance disease resistance of postharvest mango, which is expected to be a promising approach for fruit preservation in further industrial application. [ABSTRACT FROM AUTHOR]

This study aimed to develop and examine the potential effect of Amla essential oil‐based nano‐coatings at different concentrations 0.0, 2.5, 5.0, 7.5, and 10.0% (v/v) on Amla fruits stored in the room conditions (29 ± 2°C and 45%RH) for 15 days. Nanoemulsions were formulated by ultrasonication with Amla essential oil along with modified corn starch (2% w/v) and Tween 80 (5% v/v). All the shelf‐life parameters were analyzed at an interval of 3 days. Results have shown that nano‐coatings have a positive and significant effect on delaying browning and total yeast and mold count. Fruits having nano‐coatings effectively retained their antioxidant activity along with bioactive components in comparison with the uncoated fruits. Particle size, Zeta potential, and polydispersity index of the best‐performed nano‐coating having 10% (v/v) of Amla essential oil were also evaluated. Thus, our findings suggest that Amla essential oil‐based nano‐coatings had a promising effect on enhancing the shelf life of Amla fruits. Novelty impact statement: The fruits coated with nanoemulsions maintained good fruit quality with a lower decay percentage, the least degradation of ascorbic acid and chlorophyll, and high retention of antioxidant activity and bioactive compounds. The application of Amla essential oil‐based nano‐coatings had a promising effect on fungal decay, weight loss, firmness, browning index, and other color attributes of fruits. Amla essential oil‐based nano‐coatings had a promising effect on enhancing the shelf life of Amla fruits. [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]

Balanites aegyptiaca L. Delile (B. aegyptiaca) is used in traditional medicine for the treatment of memory impairment. This work aims to evaluate the antioxidant and anticholinesterase potential of BA fruit pulp extract on excitotoxicity induced by monosodium glutamate (MSG). MSG was administered 30 minutes after treatment with B. aegyptiaca aqueous fruit pulp extract (50, 125, 250, and 500 mg/kg) and vitamin C (100 mg/kg) for 30 days. The negative control group received only MSG, while the control group was given distilled water daily. Behavioral tests parameters (using the novel object recognition, Y-maze, and Barnes maze tests), oxidative stress biomarkers (malondialdehyde, superoxide dismutase, and catalase), nitric oxide, and acetylcholinesterase activity and hippocampal architecture were evaluated. Results obtained revealed that different doses of B. aegyptiaca significantly reversed the deleterious effect of MSG on memory. This was displayed by a significant (p < 0.05) increment in the percentage of spontaneous alternation in the Y-maze test and a significant (p < 0.001) increase in discrimination index in novel object recognition observed with 500 mg/kg extract dose. Moreover, the extract (250 and 500 mg/kg doses) significantly (p < 0.001) increased direct search strategy and significantly decreased (p < 0.01) the time taken to find the target hole in the Barnes maze. A modulation of hyperactivity was observed after administration of all extract doses compared to the negative control group in the open arena. Furthermore, the highest dose of the extract caused a significant (p < 0.001) improvement in antioxidant enzymes activity, associated with a significant (p < 0.001) decrement in nitric oxide and malondialdehyde concentrations and a significant (p < 0.01) decrease in acetylcholinesterase activity. Treatment with the extract also restored normal hippocampal cell architecture. B. aegyptiaca fruit pulp extract could thus confer neuroprotection through its antioxidant and anticholinesterase potential. [ABSTRACT FROM AUTHOR]

Darkening resulting from ascorbic acid (AA) degradation during storage of diced peaches packed in flexible retortable pouches was identified as an area of concern in meal ready‐to‐eat individual military rations. First, we tested the replacement of AA by L‐ascorbyl‐2‐phosphate (A2P) and the potential antibrowning effect of Pycnogenol, a blend of plant‐derived flavonoids, in peach systems packed in retortable pouches. Neither A2P nor Pycnogenol significantly improved color or AA stability. Although significant statistical differences were observed in color variation, they were not so apparent visually. Next, we investigated the effects of fruit sources, calcium chloride, and α‐glucosyl rutin (α‐GR) on browning reactions. After storage at 40°C for 270 days, pouches that were made of individually quick frozen (IQF) peaches and syrup with α‐GR had a lower rate of browning and loss of AA than other treatments. Thus, α‐GR is suggested to prevent color deterioration and improve shelf life of diced peaches. Novelty impact statement: Color deterioration can limit shelf life of processed fruits. This study shows that α‐glucosyl rutin successfully reduced color deterioration and loss of ascorbic acid in diced peaches in syrup packed in flexible retortable pouches. Therefore, the application of this water‐soluble flavonoid is suggested to improve quality and shelf life of processed peach. [ABSTRACT FROM AUTHOR]

Agriculture is among the sectors that will be impacted first and most by the adverse effects of climate change. Therefore, developing new high-temperature tolerant varieties is an essential economic measure in adaptation to near-future climate change. Likewise, there is a growing interest in increasing the antioxidant content of crops to improve food quality and produce crops with high-stress tolerance. Tomato is the most grown and consumed species in horticultural plants; however, it is vulnerable to 35°C and above high temperatures during cultivation. This study used twenty high-temperature tolerant, two susceptible genotypes, and two commercial tomato varieties in the open field. The experiment was applied under control and high-temperature stress conditions based on a randomized block design with 4 replications and 12 plants per repetition. The study investigated the fruit's selected quality properties and antioxidant compounds, namely, total soluble solutes (Brix), titratable acidity, pH, electrical conductivity (EC), lycopene, β-carotene, and vitamin C, along with total phenols and total flavonoids under control and stress conditions. As a result, in general, total soluble solutes, titratable acidity, total phenol, and vitamin C contents under high-temperature conditions were determined to increase in tolerant tomato genotypes, while decreases were noted for pH, EC, total flavonoids, lycopene, and β-carotene. However, different specific responses on the basis of genotypes and useful information for breeding studies have been identified. These data on fruit nutrient content and antioxidants will be helpful when breeding tomato varieties to be grown in high-temperature conditions. [ABSTRACT FROM AUTHOR]

Jujube fruit, well‐known for its nutraceutical potential such as flavonoids, anthocyanins, organic acids, and phenolic compounds, is being explore as a functional ingredient in a wide array of health foods and drinks. It should be noted that there were no reported data about characteristics of the functional beverage of jujube. Therefore, in this study, it was prepared using jujube concentrate (40, 50, 60 ml), water (60, 50, 40 ml), citric acid (0.0, 0.08, 0.06, 0.1% wt/vol), and sugar (0, 7, 8, 9% wt/vol) in different ratios. Then, different factors including physicochemical parameters, bioactive compounds, sensory acceptability, instrumental color, and microbial quality, of jujube beverages were periodically analyzed during 4 months. The results indicated that the storage at 4°C caused a slight increase in total phenolic and total flavonoid contents for up to 30 days, but a significant (p <.05) decrease was observed in both parameters after a 120‐day storage. In addition, the content of vitamin C decreased (by 22.60%–43.81%) significantly (p <.05) at 4°C as the storage progressed. The formulated beverage containing three parts of jujube concentrate, two parts of water, and 0.1% citric acid exhibited superior sensory and microbial quality characteristics compared to the other samples. Practical applications: Due to nutritional and technological effects of the bioactive compounds, in the present research, we produced a value‐added functional beverage using jujube concentrate, sugar, and citric acid in different concentrations resulting in a "ready‐to‐drink" product. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of salicylic acid (SA), Aloe vera gel (AV), and SA + AV on quality parameters of strawberry over 15 days. Weight loss, decay, and firmness increased, while ascorbic acid (AAC), total anthocyanin (TAC), total phenolic (TPC) contents, total antioxidant activity (TAA), and sensory attributes decreased significantly during the storage time in all samples. All treatments suppressed water loss, decay, and firmness and maintained higher AAC, TAA, and TPC compared to the control. AAC loss followed a first‐order kinetic model, but TPC and TAC loss followed a zero‐order kinetic until day 5 or 10 and a first‐order reaction until the end of storage. Most of the recorded quality attributes were better preserved in the SA + AV samples, followed by the AV and then the SA treatments. The data of this study confirmed that the postharvest application of 1 mM SA + AV can improve the quality attributes of strawberry during storage. Practical applications: As strawberry is mainly lost during the postharvest period, it is important to take proper strategies to overcome this problem. The results of the present study showed that the coating of the strawberry fruit with AV + SA (especially at 1 mM) retained fruit firmness, AAC, TPC, sensory attributes, and TAA and delayed strawberry decay as well. Besides, the function of AV in keeping the quality parameters of the strawberry fruit was better than that of SA. When SA is to be used as a postharvest treatment, 2 mM SA might give better results in the retention of AAC, TAC, and TPC, and 1 mM SA might give fruits with more firmness and less decay. The results of this study showed that strawberry is a good source of AAC (276.35 mg/100 g) and TPC (1,146.69 mg gallic acid equivalent/100 g) that declined to 186 and 480 mg/100 g, respectively, in the control sample after 15 days of storage, which were still high values. Meanwhile, in the samples treated with 1 mM SA + AV, AAC and TPC were 240 and 758.54 mg/100 g after 15 days of storage, respectively. In conclusion, the use of SA and AV, either alone or particularly in combination, may enhance the health aspects of strawberry through retaining AAC and TPC and therefore, increasing TAA of strawberry and also, maintaining a lower rate of weight and firmness loss. [ABSTRACT FROM AUTHOR]

Dragon fruit has caught the attention of many researchers in the last few years because of its vast therapeutic potential. The fruit is enriched with several phytochemical constituents having tremendous pharmacological properties. It is traditionally used as a coloring agent. Some newly explored therapeutic applications include its use as an antioxidant, antimicrobial, antidiabetic, anticancer, and nutraceutical. The phytoconstituents can be extracted from flesh, peel, and seeds of the fruit. The fruit is known to be a rich source of betacyanin, vitamin C, and lycopene. The current review is focused on phytochemical constituents of dragon fruit along with its pharmacological activities. It also sheds light on the safety aspects of the fruit. The review will pave a path for researchers to study this marvel fruit further for societal benefit. Advanced research on dragon fruit will unleash many more therapeutic benefits and can give mechanistic insight about its activities. Practical applications: Phytoconstituents play a vital role in the treatment of various diseases and for the improvement of human health, in general. Dragon fruit is known to be having antioxidant, anti‐microbial, anti‐diabetic, anti‐cancer applications. The fruit can also be used as a nutraceutical (functional food). To grab all the benefits from this fruit, its phytoconstituents and pharmaco‐therapeutic aspect have to be thoroughly studied. This review can be very useful for researchers across different fields like botany, agriculture, pharmacy, etc., to bridge the gap for collaborative work on dragon fruit, which will help in finding solutions for many modern diseases. [ABSTRACT FROM AUTHOR]

Bartlett pears harvested at commercial maturity (10.64 kg/cm2 flesh firmness and 3.15 starch iodine rating) were fumigated with 1‐methylcyclopropene (3.3%VP SmartFreshTM) in a concentration range of 100–1,000 nl/L inside airtight chambers. The fruit were stored under cold storage conditions (2 ± 1°C with 95 ± 2%) followed by ambient holdings after monthly intervals. Treated fruit had significantly (p <.05) highest flesh firmness, total soluble solid, ascorbic acid, phenols, sensory scores with lowest PLW, spoilage, calcium content, and respiration rate. Further, fruit treated with 1,000 nl/L 1‐MCP retained edible quality during the successive ambient holding period of 15, 9, 6, and 3 days after 30, 60, 90, and 120 days of cold storage. The untreated control fruit after 30 and 60 days of cold storage could be stored only up to 9 and 3 days under ambient holding conditions and lost their sensory acceptability after 90 days of cold storage. Practical Applications: Response of pear fruit to 1‐MCP treatments is highly variable based on storage atmosphere, mode of application, and concentration of the active ingredient. In our findings, we reported that fumigating freshly harvested pears with 800, 900, and 1,000 nl/L 1‐MCP for 24 hr in airtight chambers retained highest fruit quality. Further, fumigation facilities can be established near production areas and fruit can be treated with 800 nl/L 1‐MCP with a shelf life of 15, 9, 6, and 3 d after 30, 60, 90, and 120 days of cold storage. Threshold acceptability values for the most important quality parameters, namely, TSS, firmness, and PLW were standardized which can be used in the future to predict the shelf‐life period of the fruit. [ABSTRACT FROM AUTHOR]

Pullulan, a bio‐polysaccharide, is being currently known as an edible coating shelf‐life extension of fruits and vegetables. In this examination, edible coating method was optimized using the RSM technique and pullulan‐based active edible coating formulations with Calcium chloride (1% w/v) and lemon juice (2% v/v) were coated on the Rastali and Chakkarakeli bananas and put away at 25 ± 1°C, 70% RH, for 20 days. Results have demonstrated that optimized coating emulsion at 60°C, dipping time for 10 min, and 10% w/v pullulan concentration was best for minimum (5.466%) weight loss. Further, physico‐chemical properties for all coating solutions were compared with control (p <.05). This new edible coating formulation had shown low (64.92) color saturation, less (212.17) browning Index, 15% decreased peel‐pulp ratio, 19% reduced vitamin C content, 55% increased fruit firmness, and 12%–13% high total and residual sugar contents. Practical applications: Tropical fruits like nonclimacteric banana (Musa acuminate and Musa balbisiana) get easily deteriorated during longer distance commercial transport and storage in their postharvest periods. Improved postharvest practices results in reduction in losses, improve overall quality, extends shelf life, perishability, and higher profits for growers and marketers. Research highlighted in this article enables the researchers to identify the formulations made from pullulan‐based (fungal exopolysaccharide and potential food ingredient, Generally Regarded As Safe (GRAS) by USFDA) coatings for the evaluation of physicochemical, mechanical, and sensorial properties of coatings on bananas. Further, it investigated the evaluation of physical and biochemical parameters in understanding the process of shelf‐life extension. Edible films applied on fresh produce would be more helpful for the agriculturists to understand the preprocessing of fresh produce before distributing to the open markets. [ABSTRACT FROM AUTHOR]

The fruit Malus prunifolia (Malus micromalus Mak.), which belongs to the Rosaceae family, grows mostly in the upper-middle reaches of the Yellow River area. It has long been popular as a fruit commodity and as a natural remedy. Its main biologically active components include vitamin C, phenolics, flavonoids, polysaccharides, and triterpenic acids. Recent phytochemical studies on the fruit have shed some light on its biological activities, such as anticancer, immunomodulatory, antioxidant, immunostimulating, hepatoprotective, and gastrointestinal protective activities. A stronger focus on clinical studies and phytochemical characterization of the fruit will be essential for future research efforts. This minireview could be useful for predicting its other medicinal uses and its potential drug or food interactions, and it could be beneficial for people living in areas where the fruit is endemic and where healthcare resources are scarce. [ABSTRACT FROM AUTHOR]

Pancreatic lipase is the enzyme responsible for digestion and absorption of triglycerides, being its inhibition one of the widest studied methods used to determine the potential activity of natural products to inhibit dietary fat absorption. Decrease of energy intake from dietary fat through inhibition of this enzyme may be an excellent strategy to prevent and treat obesity. The inhibitory activity on pancreatic lipase enzyme of Diospyros kaki fruit and Citrus unshiu peel mixture extract (PCM) was evaluated in vitro and its antiobesity effects were studied based on the serum lipid parameters analysis from high-fat diet- (HFD-) fed mice in vivo. PCM was orally administered at a dose of 50 and 200 mg/kg body weight for 6 weeks. In addition, the activity of pancreatic lipase was assessed using orlistat (positive control). PCM exhibited inhibitory effect on lipase activity with IC50 value of 507.01 μg/mL. Moreover, serum triacylglycerol, total cholesterol levels, and visceral fat weight were significantly reduced compared to HFD control mice in PCM 200 mg/kg-treated mice (p<0.05). These results suggest that PCM administration may be a novel potential antiobesity agent for reduction of fat absorption via inhibition of pancreatic lipase. [ABSTRACT FROM AUTHOR]

Effects of chitosan coating with cinnamon oil on the physiological attributes and preservation quality of China jujube fruits during storage at 4°C for 60 days were investigated. Results indicated that weight loss and decay of jujube fruits were significantly reduced by chitosan-oil coating during the period of 60-day storage, which also exhibited a quite beneficial effect on maintaining the sensory quality for jujube fruits. Meanwhile, the contents of vitamin C and titratable acid decreased to 3.08 mg·g(-1) and 0.342% for the fruits treated by chitosan-oil coating (1.0% + 0.10%), respectively. Polyphenol oxidase, superoxide dismutase, and peroxidase activities were 13.40 U·g(-1), 14.53 U·g(-1), and 63.6 U·g(-1) at the end of storage, respectively. The contents of total soluble phenolics and MDA were 34.51 mg·g(-1) and 19.43 μmol·g(-1) for the combined coating treated samples and control fruits, respectively. These results suggested that the chitosan-oil coating might be recognized as one efficiency technology on the preservation quality of jujube fruits during the storage time. [ABSTRACT FROM AUTHOR]

Natural peach puree and peach puree containing 500 ppm of ascorbic acid (AA) or cysteine (250 ppm) were treated at high pressure (517 MPa/5 min). High hydrostatic processing (HHP)-processed and control purees were stored at 3, 21 and 35 ± 1C for 30 days. Total count, yeast/molds, color and polyphenoloxidase (PPO) activity were analyzed regularly. PPO activity was reduced to 12.1, 26.4 and 5.5% in both the natural puree and puree containing AA and cysteine after applying HHP. PPO activity of the non-HHP-processed puree containing cysteine was different from the other purees, as well as the PPO activity of HHP-processed purees. Non-HHP-processed natural puree (yellow color) and purees containing AA (yellow color) and cysteine (orange color) maintained their colors individually for 9 days. HHP-processed purees maintained their yellow (natural puree and puree with AA) and orange colors (puree containing cysteine) for 21 to 24 and 30 days, respectively. Less than 10 cfu/g were counted in HHP-processed purees stored at 3C. [ABSTRACT FROM AUTHOR]

In order to know which clone of acerola is better for acerola industrialization, we studied the pectin methylesterase (PME) specific activity, pectin content and vitamin C content in five different clones of acerola. The pectin yield varied from 1.37 to 2.99% and the highest content of pectin occurred in clones 3 and 5. Ascorbic acid varied significantly from 1157.5 to 1735.5 mg/100 g of pulp in the five clones. The highest content of vitamin C occurred in clone 4. The PME specific activity varied from 0.79 to 2.92 units g −1 /g of pulp and the highest values occurred in clone 2. We also studied the optimum temperature and the optimum pH of this enzyme. Clones 1, 2, 4 and 5 showed optimum temperature at 90C. Clone 3 showed practically the same specific activity at all temperatures studied. Clones 1 and 4 showed an optimum pH of 9.0 and clone numbers 2, 3 and 5 showed a pH optimum at 8.5. [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]

To obtain better qualities of litchi fruits, fruit pulps were subjected to ultrasonic treatment (UT) followed by drying. Samples were subjected to UT at 3 W/g for 10 min with distilled or ice water and compared with non‐UT dried samples. After drying, vitamin C, total phenolic content, color, texture, nutrition, microbial load, drying kinetics, and shelf life were assessed. Results suggest that shear stress plus increasing heat reduced drying time by about 50%, and retained 70% vitamin C and 60% total phenolic content. UT led to about 75% of vitamin C and 70% total phenolic content through inhibition of ultrasonic heat. No significant differences were found in redness, yellowness, and hardness. Inhibition of ultrasound heat resulted in about 27% glucose, 22% fructose, 17% sucrose, and prolonged storage time. Inhibition of increasing ultrasound heat allows low drying cost and high product quality of litchi fruit in air‐drying. Practical applications: UT promotes drying efficiency and preserves product quality. However, this treatment triggers the loss of antioxidants and sugars of litchi fruits when water temperature arises in the treatment. Additional use of ice crystals can offset the thermal effect of the UT; this mechanism reduces the diffusion and loss of nutrients from the material to the solution. This strategy is simple and feasible to improve the drying rate and to retain the content of antioxidants, and further improve the flavor and storage quality of dried litchi fruits. [ABSTRACT FROM AUTHOR]

The pineapples were dipped in salicylic acid (SA) (2.5 or 5.0 mM) or methyl jasmonate (MeJA) (0.01 or 0.1 mM) for 1, 2, or 3 hr and then held at 13 ± 1°C for 10 days. The parameters were determined after left the fruits at 25°C for 2 days. It was found that, in the tissue adjacent to the core, 5.0 mM SA for 2 hr and 0.01 mM MeJA for 3 hr alleviated chilling injury (CI) and maintained color than other treatments. The MeJA immersions lowered CI score, electrolyte leakage, and malondialdehyde content greater than other treatments. SA and MeJA immersions retarded polyphenol oxidase activity, total phenols, and induced antioxidant activity during storage. In the pulp tissue, SA treatment increased ascorbic acid and total sugar contents, and MeJA immersions enhanced bioactive compound and antioxidant enzyme activities than SA immersion. Therefore, MeJA immersions could alleviate CI and enhance antioxidant better than other treatments of pineapples during cold storage. Practical applications: Postharvest immersion at the optimum concentration of SA or MeJA can be applied for commercial scale in order to alleviate chilling of "Sawi" pineapple fruit during storage. MeJA treatment enhances antioxidant activity and reduces internal browning better than SA treatment in pineapple. [ABSTRACT FROM AUTHOR]