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High‐pressure homogenization (HPH) was applied within a range of 300 to 1000 bar for 2 to 8 cycles. At constant dry matter (6.2%), pulp mass increased from 3.7 to 8%, indicating a change in particle organization. D90 varied from 197 to 20 μm depending on the pressure and number of cycles. The aggregation of particles, then destruction of the aggregates depending on the number of cycles, explained viscosity behavior. HPH delayed phase separation by an average 28.5 h. Sedimentation velocity was 10 times higher at 8 cycles than at 3 cycles, at 1000 bar. At 1000 bar, browning was observed, resulting from Maillard reactions, and was linked to the furan‐2‐pentyl content (10‐fold higher) and a 45% loss of carotenoids. This study will help in understanding changes induced in mango nectar by HPH and will be of use in developing processing technologies to preserve mango‐based products. Novelty impact statement: This study provides some additional scientific indications for understanding the subtility of HPH impacts in stabilizing mango nectar. The optimum pressure treatment for delaying phase separation (1000 bar, 3–6 cycles), i.e., reducing particle size and forming adequate re‐aggregation, also causes a Maillard reaction (2‐fold color difference, 10‐fold furan increase, etc.), hence browning through an increase in local temperature. It will therefore be necessary to find a compromise to limit degradation reactions caused by the process, and to guarantee greater consumer acceptance (phase separation and sensory quality). [ABSTRACT FROM AUTHOR]

Abstract: Awara (Astrocaryum vulgare M.) is a palm fruit mainly used in nutrition. We analysed the pulp oil for fatty acid, tocopherol, carotenoid, and phytosterol and we evaluated whether this oil may attenuate inflammation in vivo. In an endotoxic shock model, awara pulp oil treatment decreased pro-inflammatory cytokines and increased anti-inflammatory cytokines. In a pulmonary inflammation model, awara pulp oil treatment reduced eosinophil and lymphocyte numbers recovered into the broncho-alveolar lavages. These results suggest that awara pulp oil administration can efficiently counteract an acute and chronic inflammatory response in vivo that is probably mediated by fatty acids and minor compounds. [Copyright &y& Elsevier]

The influence of thermal treatment (frying of plantain) on the micronutrients ascorbic acid, potassium and carotenoids is evaluated. Cylinders (diameter 30 mm, thickness 10 mm) of plantain ( Musa AAB ‘barraganete’) were fried at four thermal treatments (120–180°C and from 24 to 4 min) to obtain products with approximately the same water content (≈0.8±0.02 kg/kg 1 ) and fat content (≈0.15±0.06 kg/kg). The thermal study used the cook value and the mean cook value as indicators of the effect of several different treatment temperatures and times on quality. Deep-fat frying had no significant effect on carotenoid contents at any frying conditions, and on potassium content, except at 120°C and 24 min (loss ≤ 11%). There was a significant, but not complete, loss (≤45%) of ascorbic acid. The process with the greatest effect was low temperature and long time (120°C/24 min), as observed for potassium and ascorbic acid. These results are in agreement with other studies that demonstrated short thermal treatments at high temperatures protect food nutritional quality, as shown by the cook value and the mean cook value. In our work, deep-fat frying of plantain preserved most of the micronutrient contents that were evaluated. [ABSTRACT FROM AUTHOR]

Abstract: Major compounds (i.e. phenolic compounds and carotenoids) were analysed in the extracts of the edible part of three tropical fruits: the Andean blackberry, the naranjilla and the tree tomato. Ellagitannins and anthocyanins were predominant in blackberries and phenolic composition can be used to differentiate the two species studied. Similar phenolic composition occurred in red and yellow tree tomato except for anthocyanins which were absent in the yellow tree tomato. Phenolic acids were detected in the naranjilla pulp. Carotenoids were analysed in the fruits. The composition in carotenoids was similar in the two varieties of tree tomato and their vitamin A activity was calculated. Carotenol fatty acid esters were predominant. β-Cryptoxanthin esters and β-carotene were the major carotenoids. The carotenoid content was high compared to literature data, providing an important high vitamin A activity. In blackberries and naranjilla, this class of compounds was found only at trace level. Finally, ORAC values were estimated in different solvent extracts and results were compared with published data in common fruits. [Copyright &y& Elsevier]