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Rugose spiralling whitefly (RSW), Aleurodicus rugioperculatus Martin (Hemiptera: Aleyrodidae), an invasive pest to the Oriental region was found infesting several plantation crops like coconut, banana, guava, Indian almond, sapota, oil palm, mango, cashew, custard apple and several ornamental plants in southern states of India as well as Assam, West Bengal, Maharashtra, Meghalaya, Odisha, Chhattisgarh and Gujarat. Intensive surveys across different agroclimatic zones of Karnataka revealed that infestation of the pest was severe in coastal and southern region of Karnataka compared to northern region. Molecular characterization of partial mitochondrial cytochrome c oxidase–I gene (658 bp) and morphological characters of the pest and its natural enemies confirms its identity. During the study, 35 host plants were recorded, and several natural enemies viz., parasitoids, Encarsia guadeloupae, Encarsia dispersa (Hymenoptera: Aphelinidae), predators, Pseudomallada astur (Neuroptera: Chrysopidae), Jauravia pallidula, Cheilomenes sexmaculata (Coleoptera: Coccinellidae) and Cybocephalus indicus (Coleoptera: Cybocephalidae) were also observed feeding on RSW. The parasitoid E. guadeloupae was the major parasitoid associated with the pest. Natural parasitism by the parasitoids was ranging from 7–80% in the study area.

Probiotics are live microorganisms that have been extensively used as food supplements to enhance the dynamic of intestinal microbial balance. Nowadays, the fruit juices are considered as suitable media for cultivating the probiotics strains for the large scale production of functional beverages. Besides, the selection of novel medium for the cultivation of healthy beverages and screening of potent probiotics strains for better tolerance ability and survival in gastrointestinal transit conditions are still challenging. Keeping this in view, the main aim of this study is to prepare probioticated custard apple juice using Lactobacillus plantarum MTCC 1407 under optimized conditions via microencapsulation. The selected probiotic strain showed remarkable antibacterial activity against Bacillus subtilis 736, Staphylococcus epidermidis MTCC 435, Klebsiella pneumoniae MTCC 7162, whereas very less bacterial growth inhibition was recorded against Escherichia coli MTCC 739 and no growth of inhibition was observed in Pseudomonas aeruginosa MTCC 2297 when compared with the positive control (amoxicillin 80 µg/mL). Besides, Lactobacillus plantarum strain exhibited lower MIC breakpoint values for several antibiotics tested except vancomycin (4 µg/ml) and also capable of reducing cholesterol level in De Man, Rogosa and Sharpe (MRS) agar medium through the assimilation of cholesterol up to 63%. Microencapsulated probiotic L. plantarum strain was inoculated into custard apple juice, and the viability of the strain was calculated during the storage conditions at 4 °C for 4 weeks. The selected probiotic strain reduced the pH from 6.4 to 5.7, within 30 days of fermentation during cold storage. During the fermentation period, the microencapsulated strain showed good tolerance ability towards acid and bile salt. The present study noticeably illustrates that the custard apple juice is proven to act as a novel medium for the production of a fermented probiotic drink. Further, it also serves as a healthy beverage for patients with lactose intolerance.

The concept of waste to wealth is gaining lot of importance in the recent days. In this context, the present study was undertaken to identify the potential prebiotics present in the custard apple seeds. Among the different components identified, the Low Molecular Weight Carbohydrates (LMWC) were chosen for the study and the extraction was performed using Ethanol at three different concentrations (50%, 75% and 95%) and different combination of temperature, time and speed of rotation. The maximum yield of 9.16% was obtained with 50% Ethanol, 37 0C, 72h and 60 rpm. The probiotic organism Lactobacillus bulgaricus displayed a positive growth of 7.54±0.04 log cfu/ml on LMWC over a period of 24 hours which confirmed the prebiotic functionality of LMWC. Scanning Electron Microscopy and FTIR analysis were done to confirm the morphological characteristics. Therefore, all the results obtained showed that LMWC can be used as potential prebiotics in the food industry and the commercial utilization of custard apple seeds.

Custard apple is the most delicious fruit of tropical and subtropical areas. The storage life of custard apple is very limited due to fast ripening and attack of several diseases after harvesting. Anthracnose caused by the fungus Colletotrichum gloeosporioides is the most damaging postharvest disease of custard apple. The effects of postharvest nitric oxide (NO) treatment on anthracnose disease and quality of custard apple were investigated in this study. The fruit were dipped in 50, 100 and 200 µM sodium nitroprusside (SNP), the NO-donor compound, and stored for 8 days at 25 °C. The results showed that custard apple treated with 100 µM SNP treatment significantly reduced anthracnose disease incidence (97.25%) and disease severity (92.88%) after 8 days of storage. However, SNP did not exhibit substantial effect on mycelial growth and spore germination of C. gloeosporioides. Custard apple treated with SNP effectively reduced weight loss and total soluble solids. SNP treatment retained a higher level of firmness, titratable acidity, ascorbic acid and total phenolics compared to the control fruit. Additionally, the same treatment enhanced DPPH and FRAP antioxidant activities of custard apple. These results indicated that exogenous NO treatment could be a promising approach to increase resistance against fungal pathogens and maintain postharvest quality of custard apple.

Probiotic whey-based custard apple beverages (P.C.A.B.) were prepared with different combinations of whey and custard apple pulp juice , PJ (75:25, 50:50 and 25:75 , weight :weight ) and inoculated with1% probiotic bacteria Lactobacillus casei. Beverages were evaluated for physic-chemical, microbiological and sensory properties, during storage ,( 5±1°C) . Total solids and the apparent viscosity were increased in (P.C.A.B.) treatments as the level of P.J. increased, whereas values of titratable acidity (T.A%) were decreased, compared to control treatment. pH values of all treatments behaved reverse trend to T.A, through the storage period.Total antioxidant compounds, vitamins A & C and minerals were found higher in fresh beverage contained 25% P.J. than control one. The rate of increase (%) in the antioxidants, vitamins A & B were 9.09, 135.30, and 173.30, respectively. Minerals were increased also in (P.C.A.B.) but in a variable ratios. Counts of probiotic lactobacilli were gradually decreased as the storage period increased and as the level of P.J. increased. The probiotic strain was still viable, in all treatments, with counts more than 106cfu/ml , while coliform group & spore-forming bacteria were absent in all treatments,during storage. Control treatment was less acceptable, at the 21 days of storage as a result of growing yeast & molds with counts reached to 30×102 cfu/ml. . The beverage prepared from 75% whey : 25% P.J. was found superior organolepticaly than the other ones, along the storage period. It has clean acid flavor and long keeping quality up to 40 days of storage .

This study aimed to evaluate the chemical composition, fractionation of nitrogen compounds and carbohydrates, digestibility parameters, gas production kinetics and ruminal fermentation of fruit seed cakes. The experiment was conducted in a completely randomized design with three fruit seed cakes (treatments) and four replications. The cakes were made of seeds of custard apple (Annona squamosa), soursop (Annona muricata) and passion fruit (Passiflora edulis), which were collected in a biodiesel plant. The passion fruit seed cake presented the highest content of dry matter, neutral detergent fibre crude protein (NDFcp), acid detergent fibre (ADF), lignin and total carbohydrates (P

Background: Meat and meat products are perishable due to high content of moisture and easy availability of other nutrients. Oxidative rancidity and microbial growth are the major causes of their spoilage. Synthetic antioxidants viz. BHA, BHT, TBHQ etc. are used in the chicken processing industry for maintaining quality of chicken products. However, due to evidence of their toxic effects on human health there is interest in the scientists and manufacturers to use natural preservatives with antioxidants and antimicrobials properties. Hence, the study was undertaken to assess the effect of custard apple (Annona squamosa) leaves extract (CLE), on the quality of chicken breast fillets. Methods: Chicken breast fillets were treated separately by dipping in 0.1, 0.3 and 0.5% aqueous solutions of CLE, distilled water and 100 ppm solution of BHT. Samples were stored under refrigeration (4±1oC) conditions and analyzed on 0th, 3rd, 6th and 9th day of storage. Result: Total phenolic content, ascorbic acid content, DPPH radical scavenging assay and ferric reducing antioxidant power of CLE were 57.13±0.22 µgGAE/mg, 163.23±0.40 µgAA/mg, 32.20±0.42% and 132.43±0.50 µMFe (II) equi/g respectively. The fillets treated with 0.5% solution of CLE were acceptable till sixth day with significantly (p less than 0.01) higher sensory scores than the controls. The pH, WHC, ERV, tyrosine value, TBARS value, total plate count and psychrophilic count of the sixth day samples treated with 0.5% CLE were 5.72±0.01, 65.32±0.31%, 19.40±0.59ml, 9.50±0.37 mg/100g, 0.316±0.002 mgMDA/Kg, 4.90±0.01 log10CFU/g and 3.68±0.02 log10CFU/g respectively. It can be concluded that 0.5% aqueous solution of CLE can be used for extension of shelf life of chicken breast fillets up to 6 days at refrigeration (4±1oC).

Custard apple is an edible fruit grown in tropical and subtropical regions. Due to its abundant nutrient content and perceived health benefits, it is a popular food for consumption and is utilized as a medicinal aid. Although some published research had provided the phenolic compound of custard apple, the comprehensive phenolic profiling of Australian grown custard apple is limited. Hence, this research aimed to evaluate the phenolic content and antioxidant potential by various phenolic content and antioxidant assays, followed by characterization and quantification of the phenolic profile using LC-ESI-QTOF-MS/MS and HPLC-PDA. African Pride peel had the highest value in TPC (61.69 ± 1.48 mg GAE/g), TFC (0.42 ± 0.01 mg QE/g) and TTC (43.25 ± 6.70 mg CE/g), followed by Pink’s Mammoth peel (19.37 ± 1.48 mg GAE/g for TPC, 0.27 ± 0.03 mg QE/g for TFC and 10.25 ± 1.13 mg CE/g for TTC). African Pride peel also exhibited the highest antioxidant potential for TAC (43.41 ± 1.66 mg AAE/g), FRAP (3.60 ± 0.14 mg AAE/g) and ABTS (127.67 ± 4.60 mg AAE/g), whereas Pink’s Mammoth peel had the highest DPPH (16.09 ± 0.34 mg AAE/g), RPA (5.32 ± 0.14 mg AAE/g), •OH-RSA (1.23 ± 0.25 mg AAE/g) and FICA (3.17 ± 0.18 mg EDTA/g). LC-ESI-QTOF-MS/MS experiment successfully characterized 85 phenolic compounds in total, encompassing phenolic acids (20), flavonoids (42), stilbenes (4), lignans (6) and other polyphenols (13) in all three parts (pulp, peel and seeds) of custard apple. The phenolic compounds in different portions of custard apples were quantified by HPLC-PDA, and it was shown that African Pride peel had higher concentrations of the most abundant phenolics. This is the first study to provide the comprehensive phenolic profile of Australian grown custard apples, and the results highlight that each part of custard apple can be a rich source of phenolics for the utilization of custard apple fruit and waste in the food, animal feeding and nutraceutical industries.

In recent years, custard apple fruit has been applied in food processing with various products. The objective of this study was to valorize a fermented fruit drink from a Vietnamese local custard apple fruit by the alcoholic fermentation of the juice using Saccharomyces cerevisiae. Response surface methodology was used to describe dependency of soluble solid content, inoculum size of yeast and fermentation time on ethanol production during fermentation of custard apple juice by Saccharomyces cerevisiae SLS. The experiments were performed according to the central composite design with total soluble solid content ranging from 16 to 20oBrix, inoculum size of yeast from 1% to 3%, and fermentation time from 42 to 48 h. A quadratic model was developed to correlate the variables to the ethanol yield and sensory score. The results showed that a production of ethanol from the custard apple juice could be achieved reaching up to 5.1% (v/v) at optimum conditions of 19oBrix, 2% yeast and 44-h fermentation time. The model predictions agreed satisfactorily with the experimental values

Foaming of custard apple pulp was carried out using foaming agent and stabilizer for drying of pulp in thin layers. The effect of parameters was studied and optimization was performed using response surface methodology. The concentration of egg albumen (0–20%, w/w) as foaming agent with methyl cellulose (0.0–0.50%, w/w) as stabilizer were added for whipping time (5–25 min). The foam properties were influenced by concentration of foaming agent and whipping time. The desirable foaming properties (high foam expansion, lower foam density and high foam stability) was observed at 15% of egg albumen, 0.37% of methyl cellulose for a whipping time of 17.32 min. Dehydration of optimized foamed pulp was completed within 100–140 min for 60–75 °C temperatures at 2 mm thickness of pulp. Average effective diffusivities remained 2.01–9.67 × 10(−08) m(2)/s and activation energy was 29.99 kJ/mol.

The optimum formulation of a low carb pound cake was determined using alternative ingredients to replace the main sources of digestible carbohydrates in the standard formulation. Surface response methodology was a useful tool in the investigation of the use of custard apple puree (CAP), fructooligosaccharides (FOS) and soy protein hydrolysate (SPH) as partial or total replacers for wheat flour, sucrose, and powdered whole milk, respectively. The quality of pound cakes was assessed by measuring the batter and cake properties. The percentage of ingredients substitution affected the specific gravity of the batter, cakes specific volume, crumb firmness, instrumental color parameters (L*, a*, b*) and number and circularity of alveoli from pound cake slices. The model equations developed can be used for predicting the quality of the pound cake. The optimum formulation of low carb pound cake with 40.98% of CAP, 94.94% of FOS and 100% of SPH, in replacement of wheat flour, sucrose and powdered whole milk, respectively, has a 93.70% of desirability. A reduction of 60.67% in digestible carbohydrates was reached. The main reduction occurs in the starch content due to the wheat flour replacement and the non-reducing sugar content due to the sucrose partial substitution. The low carb pound cake had a moderate glycemic index (60.08%), a low glycemic load (4.69%) and accepted by the judges through sensory analysis, with an acceptability index of 72.08 ± 3.97%. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05155-9.

espanolEl objetivo de esta investigacion fue optimizarlos parametros de fermentacion y el agente conservante para la elaboracion de leche acida con Lactobacillus acidophilus. L. acidophilus se inoculo en leche, incubandose a 42, 45 y 50 grados Celsius por 8, 10 y 12 horas. Los mejores parametros de fermentacion se observaron a 108UFC/m La 45oC durante 8 horas, obteniendo un pH final de 4.5 y una acidez titulable de 90oD. El mejor agente conservante para la leche acida almacenadas in refrigeracion fue el benzoato de sodio (0,1%) con el 98% de aceptacion. Y para las almacenadas en refrigeracion, el benzoato de sodio (0.1%) y de sorbato de potasio (0.1%) tuvieron un100% de aceptacion en los sabores de durazno y chirimoya y ambos presentaron una vida anaquel de 35 dias y una carga microbiana de 109UFC/mL. Se concluye que se logro optimizarla elaboracion de leche acida con L. acido philus y que esta cumple con lo establecido para ser considerada apta para el consumo humano y como bebida probiotica. EnglishThe objective of this research study was to optimize fermentation parameters and the preservative agent for the production of acid milk with Lactobacillus acidophilus. Milk inoculated with L. acidophilus was incubated at 42, 45, and 50 oC for 8, 10,and 12 hours. The best fermentation parameters were observed with108UFC/mLat 45oC for 8 hours, obtaining a final pH of 4.5 and a titratable acidity of 90oD. The best preservative agent for sour milk stored without refrigeration was sodium benzoate (0.1%) with 98% acceptance. The best preservative agents for refrigeration were sodium benzoate (0.1%) and potassium sorbate (0.1%) with 100% acceptance inpeach and custard apple flavors. Both preservatives showed a shelf life of 35 day sand a microbial load of 109 UFC/mL. It is concluded that the optimization method developed here succeeded in elaborating acid milk inoculated with L. acidophilus that meets the standards for human consumption and as a probiotic drink

Carboxymethyl cellulose (CMC) - based edible coatings have been widely investigated and used for fruits and vegetables preservation. In this study, the CMC edible films incorporated with Aloe vera gel (AVG) powder at different proportions (5/0, 5/1, 4/1, 3/1, and 3/2) were prepared and characterized to evaluate their applicability in food preservation. FT-IR spectra of the prepared films indicated that no major chemical differences in comparison to individual material. Mechanical strength test showed that as the Aloe vera gel proportion increased, the tensile strength and puncture resistance of the CMC/AVG films decreased, while the elongation at break significantly increased. The addition of Aloe vera gel not only lowered the water vapor permeability and but also increased the water solubility of CMC based films. Especially, all the tested CMC/AVG films were impermeable to oil. These results suggested that CMC/AVG edible films are applicable to postharvest preservation of some fruits such as banana, custard apple, and dragon fruit. In addition, CMC/ AVG films are also suitable for packaging high fat-containing food products, such as the manufacturing of oil packets of instant noodles due to their high oil resistance and high dissolvability in hot water.

Chicken (Broiler) breast fillets were dipped separately for 10 min in distilled water, 100 ppm solution of BHT and 0.1, 0.3 and 0.5% aqueous solutions of custard apple (Annona squamosa) seed extract (CSE), stored under refrigeration (4±1oC) and analyzed on 0th, 3rd, 6th and 9th day of storage. Ascorbic acid content, Total Phenolic content, Ferric Reducing Antioxidant Power and DPPH radical scavenging assay of CSE were respectively 645.07±0.32 µgAA/mg, 234.30±0.44 µgGAE/mg, 882.95±0.34 µMFe(II)equi/g and 78.35±0.49%. The fillets treated with 0.5% solution of CSE had significantly (p 0.01) lower score than the control on 5 point hedonic scale on zero day of storage. However, they were acceptable till ninth day with significantly (p 0.01) higher scores than the controls. The ERV, WHC, pH, TBARS value, Tyrosine value, Total plate count and Psychrophillic count of the ninth day samples treated with 0.5% CSE were respectively 18.06±0.14ml, 63.63±0.46%, 5.72±0.01, 0.490±0.002 mgMDA/Kg, 9.78±0.20 mg/100g, 5.07±0.01 log10CFU/g and 3.83±0.01 log10CFU/g.

The present investigation was carried out in the laboratory of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2016-2017. During present investigation beverage was prepared with different combinations of whey and custard apple pulp as 97:03 (T 1 ), 94:06 (T 2 ), 91:9 (T 3 ), 88:12 (T 4 ) and 85:15 (T 5 ). The results revealed that, moisture content of beverage was 92.92, 92.55, 92.26, 91.86 and 91.53, fat content of the beverage was 0.32, 0.34, 0.35, 0.37 and 0.39, Protein content of beverage was 0.44, 0.48, 0.51, 0.53 and 0.56, total sugar content was 13.55, 13.93, 14.36, 14.74 and 15.20, titratable acidity content was 0.28, 0.31, 0.35, 0.40 and 0.45 and pH content was 5.13, 5.11, 5.08, 5.06 and 5.03 for the treatment T 1 , T 2 , T 3 , T 4 and T 5 , respectively.

In present investigation Basundi was prepared from buffalo milk blended with different levels of custard apple pulp as control with O% (T 1 ), 5% (T 2 ), 10% (T 3 ), 15 (T 4 ) and 20 (T 5 ). The results revealed that, fat, protein, Ash and total solid contents were normally decreased while total sugar was increased with increase in levels of custard apple pulp. For sensory evaluation the results revealed that overall acceptability scores obtained were 7.09, 7.53, 7.96, 7.19, and 6.92 for the treatment T 1 , T 2 , T 3 , T 4 and T 5 , respectively. The treatment T 3 scored significantly highest scores for flavour, colour and appearance, consistency and overall acceptability which were found superior amongst all the treatments. The custard apple pulp prepared from all combinations of buffalo milk basundi was found acceptable. The cost of production per kg of custard apple basundi was slightly increased with increase in rate of addition of custard apple pulp percentage. i.e. Rs. 98.18 (T 1 ), Rs. 104.78 (T 2 ), Rs. 110.83 (T 3 ), Rs. 116.4 (T 4 ) and Rs. 121.53 (T 5 ).

Custard apple (Annona squamosa L.) is a highly perishable fruit, possessing enormous phytochemicals and nutrients with potential antioxidant, antimicrobial and anti-cancerous properties. In the present investigation, spray drying parameters were optimized to produce custard apple pulp powder (CAPP) using response surface methodology (RSM). The drying was carried out in a laboratory spray dryer at different levels of inlet air temperature (100–140 °C), outlet air temperature (70–110 °C), and maltodextrin (MD) concentration (10–20 g/dL). The optimized condition comprised an inlet temperature of 135 °C, outlet temperature of 75 °C, and the maltodextrin content of 15 g/dL, respectively. Under this optimized condition, the maximum powder yield of 14.8 g/dL with moisture content of 5 g/100 g was obtained. The bulk density, yield, degree of caking, solubility index, and dispersibility were significant (p

The present investigation was carried out in the laboratory of Department of Animal Husbandry and Dairy science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2016-2017. During present investigation beverage was prepared with different combinations of whey and custard apple pulp as 97:03 (T 1 ), 94:06 (T 2 ), 91:9 (T 3 ), 88:12 (T 4 ) and 85:15 (T 5 ). For sensory evaluation the results revealed that overall acceptability scores obtained were 7, 7.5, 8.75, 7.75 and 7.25 for the treatment T 1 , T 2 , T 3 , T 4 and T 5 , respectively. The treatment T 3 scored significantly highest scores for flavour, colour, consistency and overall acceptability which were found superior amongst all the treatments. The beverage prepared from all combinations of whey and custard apple pulp was found acceptable. The cost of production per kg of beverage was increased with increase in the rate of addition of custard apple pulp. i.e. Rs.15.17 (T 1 ), Rs. 21.14 (T 2 ), Rs. 27.11 (T 3 ), Rs. 33.08 (T 4 ) and Rs. 39.05 (T 5 ).

Impact of pulsed electric field (PEF) assisted process on preparation of custard apple leaf extract (CALE) using ethanol (70%, v/v) was studied. Different electric field strengths (2-6 kV/cm), pulse numbers (100-300 pulses) with specific energies (45-142 kJ/kg) for 2.5 to 5 min were implemented. Cell disintegration index was higher in CALE when PEF 6 kV/cm, 300 pulses, 142 kJ/kg for 5 min was applied. Extraction yield was higher (+5.2%) than the untreated counterpart (13.28%). Chlorophyll A and B contents were negligible in PEF pre-treated CALE. PEF improved radical scavenging activities assessed by DPPH, ABTS radical scavening activities and FRAP. The antibacterial properties of CALE against Staphylococcus aureus and Escherichia coli were highest. Purpureacin 2 and rutin were abundant in PEF pre-treated CALE. Therefore PEF was the potential aid in augmenting extraction yield and bioactivities of the extract from custard apple leaves.

Rheumatoid arthritis is an autoimmune disease arise as a consequence of exposure to antigens that cause arthritis. A number of herbs have been studied and proven to inhibit arthritis, such as artichoke tea, honey and bee venom. In this study, Freund′s Complete Adjuvant (FCA) induced rheumatoid arthritis in mice model was established and evaluated the effect of fruit peel extracts of custard apple, Annona squamosa Linn (AS), on their treatment. After 10 weeks, treated with the peel extracts at high dose, 400 mg/kg/day, the mice body weight increased from 31.56 g to 38.00 g, amount of leukocytes decreased from 8.38 to 5.23 (x103 cells/mm3) and ankle joint diameter decreased from 4.63 to 3.95 (mm). Histological analysis revealed that effect of fruit peel extracts of AS inhibited invasion of the immune cells into the joint substrate, reduced the fiber formation and restored cartilage structure of synovial membrane. Therefore, AS fruit peel extract prevents inflammatory cell growth of rheumatoid arthritis, increases the number of leukocytes and the body's immunity.

Custard apple juice faces long term storage challenges such as pink discoloration and bitterness due to peroxidase activity. Therefore, inactivation of peroxidase becomes a necessity for longer shelf life of custard apple and its application in food preparations. Heat processing has certain pitfalls such as loss in nutritional contents of custard apple juice, thereby adversely affecting the sensory quality. In the present study, thermosonication of custard apple juice at a constant temperature of 30 ± 1 °C (20 kHz, 67.84 W/cm2) from 0 to 40 min has been studied with respect to peroxidase and pectin methylesterase inactivation. Effect of thermosonication has also been studied on bioactive components such as total phenolics and flavonoids along with enzyme inactivation. Complete inactivation of peroxidase and pectin methylesterase with 0% residual activity was achieved within 40 min and 50 s, respectively. Total phenolics were found to increase from 70.9 ± 1.6 to 81.7 ± 2.5 mg GAE/g. Sonication was found to have no significant effect (P > 0.05) on pH, °Brix, titratable acidity. Ascorbic acid content remained relatively unaffected during sonication. Hence, thermosonication may be employed as food processing technique where retention of bioactive components have been achieved along with safety and quality attributes.

Custard apple (Annona squamosal )is highly susceptible to spoilage, softens very rapidly during ripening, and becomes squashy and not easy to consume fresh. The custard apple has nearly 24% sugars; it was hypothesized that this can be further processed by fermentation into a valuable product such as vinegar. The present study was carried out to develop vinegar from custard apple and it was compared with market vinegars sample for sensory evaluation. The physiochemical properties of custard apple vinegar were analysed. The custard apple vinegar production process took 30 days and had physiochemical characteristics of 1.019 gm/ml specific gravity, 1 % alcohol content, 5.39% (v/v) acetic acid, 2.0°Brix, and pH of 2.8 which complied with the standard ranges of brewed vinegar after complete fermentation. The sensory evaluation of vinegar samples was done by ten panel members. The overall acceptability of the market vinegar samples were rated as like extremely on the nine point hedonic scale, while custard apple vinegar was rated as like very much on the nine point hedonic scale.

Annona squamosa Linn, family Annonaceae is one of the fundamental therapeutic plants with edible fruits, known as “custard apple”. It has been accounted for to have numerous pharmacological exercises and is utilized in many applications. Its chemical constituents have shown the potentially useful source of nutraceutical and flavoring agents, used at homes, hotels and restaurants to make salads. This fruit is soft and juicy and has a sweet taste. The proximate analysis of Annona, they showed 1.4% ash content, 23.2% total carbohydrates, 16.6% total soluble sugars, 7.8% reducing sugars, 3.3% fiber content, 1.9% protein content, 0.3% phenol content, 0.22% titratable acidity, 31.5% ascorbic acid content, and 25.5% seed oil content. A. squamosa contains important phytochemical compounds such as linalool, borneol, eugenol, farnesol, geraniol, tannins, phenolic compounds, polyphenols, annotemoyin-1, annotemoyin-2, squamocin and cholesteryl glucopyranoside, and flavonoids, which showed strong different biological activities.

This review aims to present advances in studies on the propagation of the Annonaceae species, which includes species of economic importance such as: soursop, custard apple, atemoya and cherimoya. In sexual propagation, advances are mainly related to a better understanding of the stages of seed development, dormancy mechanisms, and germination. In asexual propagation, compatibility studies between grafts and rootstocks are presented, focusing on the expression of genes involved in tissue formation. The cutting method is also discussed, which is another option for the propagation for this group of plants considered difficult to root, approaching endogenous and exogenous factors related to the subject, as well as management strategies that affect the success of this technique. Resumo A presente revisão tem por objetivo apresentar os avanços nos estudos sobre a propagação de espécies da família Annonaceae, que inclui espécies de importância econômica como: graviola, fruta-do-conde, atemoia e cherimoia. Na propagação sexuada, os avanços estão relacionados, principalmente, com a melhor compreensão dos estádios de desenvolvimento das sementes, mecanismos de dormência, e germinação , em especial a fase de embebição das mesmas. Na propagação assexuada, são apresentados estudos de compatibilidade entre enxertos e porta-enxertos, com foco na expressão de genes envolvidos com a formação dos tecidos. Também é discutido o método da estaquia, outra opção de propagação para este grupo de plantas consideradas de difícil enraizamento, abordando-se fatores endógenos e exógenos relacionados ao tema, bem como as estratégias de manejo que interferem no sucesso desta técnica.

Background Monodora myristica (Gaertn.) Dunal is a useful but underutilised tropical tree of the Annona- ceae or custard apple family of flowering plants which is rich in proteins. The objective of this study was to evaluate the effect of thermal processing on the protein quality of Monodora myristica (Gaertn.) Dunal seeds. Methods Raw, boiled (10, 20, 30 min) and roasted (10, 20, 30 min) Monodora myristica seeds were defatted, and the effect of heat treatment on their crude protein, amino acid composition/concen- tration and protein quality parameters was investigated. Results The results showed that crude protein was significantly reduced by heat treatment and ranged between 19.92n23.32%. Essential amino acids of the samples ranged from 26.34n34.06%. Glutamic acid (14.58 g/100 g), aspartic acid (9.18 g/100 g), leucine (7.76 g/100 g) and lysine (6.91 g/100 g) were the most predominant amino acids, while methionine + cysteine was the first limiting amino acid. There were some increases in some of the amino acids in the roasted samples. For instance, lysine was increased by 3.3% and arginine by 6.9%. The predicted protein efficiency ratio at all levels of processing was higher than 1.50, below which a protein is taken to be of poor quality. The calculated biological value ranged from 70.7% to 77.7%. Based on The Provisional Amino Acid (Egg) Scoring Pattern, the percentage adequacy of most essential amino acids in the samples was high. Conclusions Despite the decrease in most amino acid contents by cooking, the plant food has the potential to provide high quality protein which can be exploited to enhance protein quality in human nutrition and performance in sports.

Ultra high-performance liquid chromatography-electrospray ionization mass spectrometry (UPLC-ESI-MS) was used to identify the free, bound and esterified phenolic acids in the extracts of custard apple (Annona squamosa L). In total around 16, 15 and 13 free, bound and esterified phenolic compounds respectively were identified. Among these about 5 phenolic compounds like quinic acid, gallocatechin, gallocatechin gallate, caffeoylhexoside, dihydroxyquercetin have and been reported for the first time in A.squamosa. Also, compounds like 4-(β-d-glucopyranosyloxy) benzoic acid, procyanidin B1, procyanidin C1 in free form, 7 hydroxycoumarin 7 glucoside (skimmin), dihydroquercetin, xanthotaxol acetate, decycloxybenzoic acid in bound extract and caffeoyl hexoside in esterified form have been tentatively identified. Apart from phenolic compounds few organic acids like malic, citric, citramalic, adipic and acotinic acid have been found in the custard apple extracts. This study provides a newer insight into the phenolic profile of custard apple and their characterization by UPLC-ESI-MS/MS.

The growth kinetic parameters (maximum growth rate, μ; lag time, λ and maximum population, k) of Salmonella spp. on the peel and in the pulp custard apple at 10, 15, 20 and 30°C were determinated. Samples of peel and pulp of custard apple were inoculated with a cocktail of three strains of Salmonella spp. (S. Typhimurium, S . Enteretidis and S . Montevideo) and further stored at 10, 15, 20 and 30°C. Salmonella can survive and multiply in both, the peel and in the pulp of the custard apple. Lower temperatures retard, but do not prevent Salmonella growth.

The present investigation was undertaken to optimize the proportion of custard apple pulp and milk in the custard apple milk shake and to evaluate physicochemical, microbiological and sensory attributes of prepared custard apple milk shake.Fully ripened custard apple fruit of Balanagar variety was obtained from farmer's field and used for preparation of milk shake. The pulp of custard apple fruits was extracted by PDKV de-seeding machine. The pulp separated by machine were packed in LDPE bags with 0.1 percent Potassium metabisulphide (KMS) and stored in deep freeze at -20°C temperatures. This stored pulp was used for preparation of milk shake. Custard apple milk shake was prepared from different proportion of milk and custard apple pulp i.e., 100:0, 90:10, 80:20 ,75:25, 70:30, 65:35, 60:40. Colour, pH, titrable acidity, TSS, water activity, total sugar, viscosity and microbial load of prepared custard apple milk shake were determined by following standard methods. The sensory evaluation of custard apple milk was carried out by 9 point Hedonic scale.The TSS of custard apple milk shake was found to be increased from 17.4 to 24.20° Brix with increase in custard apple pulp from 0 to 40% in the milk shake. Similarly acidity, total sugar and viscosity were also found to be increased with increase in percentage of custard apple pulp. Whereas pH of custard apple milk shake was found to be decreased with increase in percentage of custard apple pulp in prepared milk shake. Bacterial load of custard apple milk shake was found to be in the range of 1.5 x 103 to 11.5x 103cfu/g. The fungal count in the sample was in the ranged of 1.5x 103 to 8.0 x 103cfu/g. The study concluded that blending of custard apple pulp (35%) with cow milk (65 %) resulted in most acceptable milk shake and rank between like very much to like extremely.

In the present study, foam mat drying of the custard apple pulp have been conducted by using Glycerol monostearate (GMS) (0.5%, 1.5%, 2.5%, 3.5% and 4.5%) as foaming agent and 0.5% methyl cellulose (MC) as the stabilising agent with whipping time of 2, 4, 6, 8 and 10 minutes. Drying was carried out in a cabinet tray dryer at five different drying temperatures (50, 60 and 70 C) with foam thickness of 2, 4 and 6 mm. The optimum foaming conditions providing foam expansion of (61.11%), foam stability (94%) and lowest foam density (0.60 gm/cm3) was found to be 3.5% GMS with 0.5% methyl cellulose whipped for 6 minutes. The tray drying of foamed pulp took 240-450 minutes whereas the non-foamed pulp took 420 to 450 minutes saving about 180-240 minutes drying time. Among all the parameters studied, the combination of 3.5% GMS and 0.5% methyl cellulose whipped for 6 min dried at 60 C with foam thickness of 4 mm was found to be the best treatment for custard apple powder preparation.

In this study, antioxidant, chemical, microbiological, and sensory attributes changes taking place during the production of probiotic yoghurt using pulp of soursop (Annona muricata), sweetsop (Annona squamosa), and custard apple (Annona reticulata) were evaluated. The products were stored at 4 °C for 28 d, during which time physicochemical properties and viability of probiotic bacteria and yoghurt starter cultures were evaluated weekly. Yoghurts prepared with fruit pulps displayed higher antioxidant activities on the first day of storage compared to the control. During the storage, the addition of fruit pulps influenced (p < 0.05) pH, titratable acidity, syneresis and counts of B. animalis ssp. lactis BB-12 of yoghurts, whereas counts of Streptococcus thermophiles and Lactobacillus delbrueckii ssp. bulgaricus were found to be insignificant. Sensory evaluation results showed that yoghurt containing soursop fruit pulp had better sensory scores than other treatments. Therefore, these results proved that soursop can be used to produce probiotic yoghurt with enhanced physicochemical, microbiological and sensory properties.

Currently, the fruit processing industry generates a high volume of waste in fruits that have not reached a quality standard for consumption or by-products generated throughout the production process. To reduce this waste, mitigating measures, such as reuse in food formulations, have been proposed. In this work the custard apple bagasse flour (Annona squamosa L.) (CAB) was produced and incorporated into cookie formulations in different proportions (5 to 50%) evaluating its acceptability. The CAB flour was characterized by physicochemical analysis, proximate composition, mineral analysis, determination of the phenolic content, and antioxidant capacity. The results of the physicochemical and proximate characterizations show that the processed flour presents values and specifications suitable for food formulations. The mineral composition of the CAB flour responds to more than 20% of the daily intake of nutrients, highlighting the Cu, Fe, Mn, Zn, Ca, and Mg. The composition of phenolic compounds for CAB flour and cookies formulations presented values ranging from 200 to 658 mg GAE/100 g, similar to flour and formulations prepared of residues tropical fruit, while DPPH• inhibition showed a variation of 9.68–10.75%. Cookies made from the CAB flour showed high acceptability making the flour promising in the nutritional incorporation in food formulations.

The aim of this study was to evaluate the levels of bioactive compounds and antioxidant activity in fruit of commercial cultivars of mango, acerola, guava, atemoya and custard apple produced in the lower-middle São Francisco Valley, with a view to adding value to the product because of their functional properties. Fruits harvested in commercial areas of the region were evaluated for levels of ascorbic acid, total anthocyanins, yellow flavonoids, total carotenoids and total extractable polyphenols, and for total antioxidant activity, using the ABTS and ORAC methods. The data were submitted to descriptive statistical analysis. All the fruits under evaluation presented levels of bioactive compounds and antioxidant activity, especially the acerola, and in particular the Sertaneja and Okinawa cultivars, which may be considered excellent sources of natural antioxidants, with their consumption encouraged as part of a healthy diet. The significant positive correlation found between antioxidant activity and the levels of ascorbic acid, anthocyanins, yellow flavonoids, carotenoids and total extractable polyphenols with the two methods employed, shows that for the fruits under evaluation, this activity was influenced by the determined set of bioactive compounds. RESUMO Objetivou-se com o presente trabalho avaliar os teores de compostos bioativos e a atividade antioxidante dos frutos de cultivares comerciais de mangueira, aceroleira, goiabeira, atemoieira e pinheira produzidas no Submédio do Vale do São Francisco, com vistas à agregação de valor por meio de suas propriedades funcionais. Frutos colhidos em áreas comerciais da região foram avaliados quanto aos teores de ácido ascórbico, antocianinas totais, flavonoides amarelos, carotenoides totais, polifenóis extraíveis totais e atividade antioxidante total, pelos métodos ABTS e ORAC. Os dados foram submetidos à análise estatística descritiva. Todas as frutas avaliadas apresentaram teores de compostos bioativos e atividade antioxidante, com destaque para as acerolas, em particular as cultivares Sertaneja e Okinawa, podendo ser consideradas como excelente fonte de antioxidantes naturais e ter o seu consumo incentivado, como parte de uma dieta saudável. A correlação positiva e significativa encontrada entre a atividade antioxidante e os teores de ácido ascórbico, antocianinas, flavonoides amarelos, carotenoides e polifenóis extraíveis totais, nos dois métodos empregados, indica que nos frutos avaliados, essa atividade foi influenciada pelo conjunto de compostos bioativos determinados.

The present study evaluated the physical, physico-chemical and chemical characteristics of fruit from commercial cultivars of the mango, acerola, guava, atemoya and custard apple, produced in the Lower Basin of the Sao Francisco Valley. Fruit harvested in commercial areas of the region were evaluated for weight, length, diameter, colouration of the peel and pulp, firmness, pH, titratable acidity (TA), soluble solids (SS), SS to TA ratio, and levels of total soluble sugars, reducing sugars, starch and pectic substances. The data were subjected to descriptive statistical analysis. Fruits from cultivars of the guava (Paluma, Rica and Pedro Sato), the custard apple and atemoya display a high level of pectic substances, a characteristic which favours industrial use. In the mango, a high level of pectic substances was noted in fruit of the cultivars Kent, Espada, Tommy Atkins and Van Dyke. Fruits of the acerola cultivar Costa Rica show high SS content and a low AT, favouring consumption in natura.

The objective was to determine the glycemic index and glycemic load of tropical fruits and the potential risk for chronic diseases. Nine fruits were investigated: coconut water (for the purpose of this study, coconut water was classified as a “fruit”), guava, tamarind, passion fruit, custard apple, hog plum, cashew, sapodilla, and soursop. The GI and GL were determined according to the Food and Agriculture Organization protocol. The GL was calculated taking into consideration intake recommendation guidelines; 77.8% of the fruits had low GI although significant oscillations were observed in some graphs, which may indicate potential risks of disease. Coconut water and custard apple had a moderate GI, and all fruits had low GL. The fruits evaluated are healthy and can be consumed following the daily recommended amount. However, caution is recommended with fruits causing early glycemic peak and the fruits with moderated GI (coconut water and custard apple).

Peroxidase isolated from custard apple (Annona squamosa L.) being a heat stable enzyme can be inactivated by heat processing and ultrasonication treatment as well. Heat processing took up to 22 min at 91 °C for complete inactivation of peroxidase. The ultrasonication treatment was performed at 40, 55, 70, 85 and 100 W ultrasonic power and was found to achieve complete inactivation at 85 W as well as at 100 W power within 5 min. The heat inactivation followed first-order reaction kinetics and the activation energy (Ea) calculated from Arrhenius plot was found to be 7.03 × 104 J/mol, which was near the reported range for peroxidases. Heat processing caused 52.7 % loss of vitamin C while achieving complete inactivation of peroxidase at 91 °C for 22 min, whereas ultrasonication caused 21.6 % vitamin C loss at 85 W power within 5 min. Ultrasonication was thus found to be efficient in retaining vitamin C while achieving complete enzyme inactivation.

Annaona squamosa Linn. is a highly important plant with edible and medicinal values. Custard apple (Annaona squamosa Linn.) is considered as a well-balanced food which contains about 43% of edible part consisting of 1.60% protein, 21% sugars, 23.90% carbohydrates, 74.60% moisture, calcium, phosphorus, iron, etc. and with a total calorific value of 105 calories per 100 g of edible pulp. Besides these nutritional components it also contains a range of pharmaceutically important constituents like alkaloids, acetogenines, cyclopeptides, kaurane diterpinoids, etc., that can act as nutraceuticals. It has been reported that there is a huge postharvest loss of custard apple in various parts of country and therefore several products from custard apple have been under the process of development. In this study, an attempt has been taken to develop jam from the custard apple pulp.

The present study investigates the antimicrobial potential of five fruits peel waste (pineapple, custard apple, jackfruit, pomegranate and papaya) extracted in four solvents (chloroform, petroleum ether, acetone, benzene) against clinical isolates of gram positive and gram positive pathogenic bacteria. The fruit peels chosen for the study were done so based on their high amount of waste (unused disposed portion) of peels and the common consumption of these fruits in India. GC-MS Analysis was carried out to find out the nature of the compounds responsible for the antimicrobial activity. The antibacterial potential was assessed by measuring the diameter of the zones of growth inhibition, MIC and MBC values. Amongst the solvents tested, acetone extract was seen to exhibit the best antimicrobial activity, thereby indicating it to be suitable for antimicrobial extraction. Maximum activity was seen for the acetone extracts, in the order of pomegranate peels > jackfruit peels > custard apple peels. GC-MS analysis of these acetone extracts showing encouraging antimicrobial activity revealed prominent peaks of furanone, furfural (along with imidazole) and phenolic compounds (mainly benezenetriol), there by indicating their role in the observed antimicrobial activity. This report is the first of its kind to analyze the reusability potential of acetone extracts of these fruit peel wastes for developing natural antimicrobials.

The aim to the study was to determine the physicochemical composition, bioactive compounds and antioxidant activity of fruits from Yucatan, Mexico such as star apple, cashew, mombin, mamey sapote, white sapote, sugar apple, sapodilla, dragon fruit, nance, ilama, custard apple, mamoncillo and black sapote. The physicochemical characteristics were different between fruits and were good sources of bioactive compounds. The edible part with the highest values of antioxidant activity were mamoncillo, star apple, mombin, cashew, white sapote, ilama, custard apple, sugar apple, and nance. Total soluble phenols content showed a correlation with antioxidant activity by ABTS (R=0.52, P⩽0.05) and DPPH (R=0.43, P⩽0.05). A high correlation was obtained between the two assays (ABTS and DPPH) used to measure antioxidant activity in the tropical fruit species under study (R=0.82, P⩽0.05). The results show promising perspectives for the exploitation and use of tropical fruits studied with significant levels of nutrients and antioxidant activity.

The objectives of this study were to evaluate the potential of custard apple (Annona squamosa L.) in the production of a beverage fermented using Saccharomyces cerevisiae (NCIM 3282) yeast and assess the antioxidant capacity, total phenolic content and DNA damage-protecting activity of custard apple fruit wine (CAFW). The antiradical activities of CAFW were measured using DPPH, FRAP and DMPD scavenging assays in vitro. Experimental results revealed that CAFW was not only effective in scavenging DPPH- and DMPD-free radicals but also has good ferric-reducing antioxidant capacity. By the reverse phase high pressure liquid chromatography with diode array detector analysis, three hydroxybenzoic acids (gallic acid, protocatechuic acid, gentisic acid) and two hydroxycinnamic acids (caffeic acid, p-coumaric acid) were identified. The CAFW was also able to protect γ-radiation (100 Gy) induced DNA damage in pBR322 plasmid DNA. The results suggest that CAFW may have potential health applications and therefore could contribute to the economy of the wine industry. Practical Applications The results suggested that CAFW might have potential health applications providing opportunities to develop value-added products reducing the postharvest losses, improving nutritional value and generating additional revenue for custard apple growers.

Se presenta un análisis sobre la conservación y el uso de los recursos genéticos de especies frutales de la familia Annonaceae en México. El diagnóstico realizado en 2010 por la Red de Anonáceas (REMA) del Sistema Nacional de Recursos Fitogenéticos (SINAREFI) sirvió para tal fin y fue complementado por estudios recientes. Partimos de una revisión de registros de herbarios de la Red Mundial de Información sobre Biodiversidad (REMIB) además de recoger información con productores de comunidades rurales y recorridos de campo en estados del país donde las anonáceas se distribuyen. En México se encuentran 14 géneros y 63 especies de Annonaceae distribuidas principalmente en regiones tropicales del Sureste de México. La conservación in situ es esporádica, se está dando en huertos de traspatio para la guanábana (Annona muricata), chirimoya (A. cherimola), chincuya (A. purpurea) y saramuyo (A. squamosa) principalmente. La anona (A. reticulata), ilama (A. diversifolia) y chincuya (A. purpurea) son fomentadas pero no multiplicadas. La conservación ex situ se mantiene en bancos de germoplasma in vivo o colecciones de trabajo para guanábana (30 colectas), chirimoya (70 colectas) e ilama (100 colectas) solamente. Las semillas de estas especies no son ortodoxas y su conservación a mediano y largo plazo no está resuelta en México. El potencial de cultivo para este grupo de frutales es alto pero problemas de falta de variedades, fitosanidad, falta de tecnología y mercados reducidos limitan el cultivo comercial.

Alkaline proteases find extensive applications ranging from detergent industries to therapeutics due to their broad alkaline range activity. The present work describes the first report on optimization of alkaline protease production from Neocosmospora sp. N1 and explores its utility in detergent and leather industries. Wheat bran was found to be a suitable substrate for protease production under solid state fermentation amongst several low cost agro-based materials used in this study. Protease production was enhanced when wheat bran was supplemented with a novel inducer, custard apple seed powder in the ratio of 4:1 which increased enzyme production up to 1.88 fold. One factor at a time approach was used to select parameters important for production and response surface methodology was used for further optimization. The optimum level was attained at 123 h fermentation time, 63% moisture content, 1 × 108 spores/ml inoculum size and 1.4 mm particle size which resulted in 3.12 fold increase in protease production. The partially purified enzyme exhibited maximum activity at 60 °C and was active over a wide pH range of 8–12. Protease was compatible with various laundry detergents viz. Tide, Surf Excel, Ariel, Wheel etc. showing more than 80% stability even after 3 h of incubation and was efficient in removing blood stain from the cotton cloth. The enzyme was also more efficient in dehairing goat skin as compared to conventional leather processing treatment.

Development of haploid and Doubled Haploids through in vitro androgenesis can greatly accelerate the process of achieving homozygosity in plants. In tree species like citrus, papaya, neem, mulberry, custard apple and apple, doubled haploids have been produced successfully. In current study we tested androgenesis in three phenotypically variable genotypes of guava viz. Allahabad Safeda, Purple Guava and Punjab Pink. Anthers with microspores at mid to late uninucleate stage corresponding to unopened flower bud stage IV on N6 basal media containing 1% PVP showed maximum callus induction of 16.3±0.27% in Allahabad Safeda followed by 10±0.41% in Punjab Pink and 4.6±0.27% in Purple Guava. The stereomicroscopic evaluation of callus generating anthers indicated calli being produced from microspores. The callus induction frequency was enhanced to 27.7±1.18% by 3–7 days pre treatment of cold (4 oC) plus 8% mannitol to unopened flower bud stage IV. 77% calli on basal N6 nourished with liquid media (N6 + 0.5 mg/L BAP + 0.5 mg/L Kin + 1% PVP + 3% sucrose + 50 ml/L Coconut water) in the mother test tube without mechanical disturbance for 1 month with few calli exhibited secondary structures. Ovaries excised from unopened flower bud stage IV also underwent callusing but after 4 months of in vitro culturing on 1% PVP containing basal MS media underwent necrosis. Callus originating from ovaries underwent necrosis after one week of sub culturing on MS media fortified with BAP (0.2mg/L) and Kinetin (0.2mg/L). Success of doubled haploid in guava can result into generating homozygous inbreds and such inbreds upon crossing shall show high hybrid vigour. Genome sequencing of homozygous guava plant can help generate the complete and unambiguous genome assembly as in apple, citrus and grapes.