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The impact of cultivar and production system was studied over two years on organoleptic and nutritional characteristics of apple fruits and then, on purees processed with both conventional convection cooking under vacuum and fast innovative microwave cooking. The main factors affecting the content and composition of sugars, organic acids, volatiles, polyphenols, and fibre were in the decreasing order, cultivar, year, and production system. Regarding processing, the fast innovative microwave cooking led to puree with a higher viscosity but with a lower polyphenol content compared to the convection cooking. Microwave cooking seemed to better preserve fibre but limit the diffusion of minor phenolic components, coming from skin and pips to puree and increase polyphenols degradation due to excessively high temperature spot. These results indicate that apple puree processed under vacuum did not present lower organoleptic and nutritional quality compared with fresh apple, as far as sugars, acids, volatiles, polyphenols and fibres were concerned., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

In this paper, a method for the separation of triadimenol stereoisomers using ultra-performance convergence chromatography and an analytical method for the determination of triadimenol stereoisomer residues in pumpkin puree, apple puree, and tomato puree as a supplement for infants are established. Test samples were extracted with acetonitrile and successively purified with graphitized carbon black and Florisil column. Afterward, Acquity Trefoil AMY1 column was adopted for chiral separation of chromatographic column, and gradient elute was carried out with supercritical carbon dioxide-methanol as the mobile phase and with external standard method for quantitation. Results showed that the linearly dependent coefficient of the four kinds of triadimenol stereoisomers within 1.0 and 50 mg/L was greater than 0.9997, and the limit of quantitation of the four kinds of triadimenol stereoisomers was 0.05 mg/kg. Recovery experiment was carried out within 0.05 and 1.0 mg/kg scope, the recoveries were 81.0-107％, and the relative standard deviation was 2.3-7.6%. This method implemented the separation of triadimenol stereoisomers and its residue test in pumpkin puree, apple puree, and tomato puree as a supplement for infants, and it can provide reliable technical support for the analysis of pesticide residue and assessment of product quality., (© 2021 Wiley-VCH GmbH.)

The production of fruit-film packaging has attracted increasing attention in scientific research due to the packaging's environmentally friendly, nontoxic, and edible characteristics. The development of alternative packaging contributes to both minimizing the environmental impacts caused by the large consumption of non-biodegradable plastics and favoring the reduction of postharvest loss/waste of fruit. In addition, these fruit films have the potential to be functional packages due the presence of antioxidant and antimicrobial compounds that can migrate to the food matrix, acting as natural additives. The use of fruit puree to develop biodegradable films can be simpler and more practical than the developed of films from fruit flour or extracts, reducing the time, energy, and resources necessary to prepare the film-forming solution. A better understanding of the mechanical properties, bioactive compounds, and potential applications is interesting in terms of prospecting new specific ways to produce and use these films. In this study, we briefly review the general aspects of fruit puree films, highlighting their characterization for use as food packaging.

The genuineness of fruit juices and purees is regulated by guidelines of European Fruit Juice Association. Nevertheless, the addition of peach puree to apricot puree is considered the most common adulteration, very difficult to discover. In this study, the composition in free and conjugated polyphenols of apricot and peach purees was performed by target and untarget approaches with Q-Exactive(™) quadrupole-Orbitrap mass spectrometer. Apricot purees showed a higher polyphenol content than those of peaches. Between target coumpounds, chlorogenic acid, rutin, catechin and smaller quantities of hyperoside and kaempferol-3-rutinoside were found in both purees. Apricot puree was also found to contain epicatechin and procianidin B2, absent in peach puree. Peach puree was found to contain small amounts of kaempferol-3-glucoside, absent in apricot. In order to identify untarget polyphenols, data obtained by ultra-high pressure liquid chromatography tandem mass spectrometry analysis were processed with Thermo Scientific automated label-free differential expression software (sieve(™) 2.1 software). Three hydroxycinnamic acid conjugates and a procyanidin were identified and confirmed by tandem mass spectrometry spectra. Some compounds of interest found from differential analysis had a putative identification, while others remained unidentified. The high-resolution mass spectrometry approach using Q-Exactive(™) quadrupole-Orbitrap mass spectrometer could be an important and powerful tool for determination of new biomarkers in fruits and vegetables. Copyright © 2016 John Wiley & Sons, Ltd., (Copyright © 2016 John Wiley & Sons, Ltd.)

A method was established for the separation and determination of triadimefon and its metabolite triadimenol enantiomer residues in major complementary fruit puree for infants and young children (banana puree, pineapple puree, and grape puree) by supercritical fluid chromatography. After the samples were extracted with acetonitrile and purified with a solid phase extraction cartridge, Acquity Trefoil CEL2 chiral chromatographic column was adopted for separation, and gradient elution was conducted at the flow rate of 1.0 ml/min under the mobile phase of supercritical carbon dioxide ‐ 0.5% ammonia methanol, the detection wavelength was 220 nm and quantification was conducted with the external standard method. The limits of quantitation of triadimefon and triadimenol enantiomers were both 0.05 mg/kg, the linear ranges were 0.5–50 mg/L, and the linear correlation coefficients were greater than 0.9993. The recoveries in the spiked samples at 0.05, 0.2, and 3.0 mg/kg were from 80.1 to 106%, and the relative standard deviation reached 3.3–7.6%. The method is efficient, rapid, reproducible, and environmentally friendly, enabling accurate analysis of pesticide enantiomers, which can detect the enantiomer residues of triadimefon and its metabolite triadimenol in major complementary fruit puree for infants and young children. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the genotoxic potential of the fruit and seed powder, fruit puree, and aqueous extracts of Morinda citrifolia (Rubiaceae, noni). The genotoxic potential of the noni substances was evaluated using in vitro Ames, in vitro chromosomal aberration, and in vivo micronucleus tests. All test procedures were conducted per Organization for Economic Cooperation and Development guidelines, and good laboratory practice. None of the noni fruit test substances showed genotoxic signs up to 5000 and 2000 μg/plate in the Ames and micronucleus tests, respectively. In the chromosomal aberration test, neither the fruit puree nor aqueous extract showed structural and numerical aberrations up to 5000 and 4650 μg/mL, respectively, irrespective of metabolic activation, in both 6 h and 24 h treatment groups. The safe ranges of noni fruit and seed powders were up to 2500 and 2100 μg/mL, respectively, in the 6 h treatment group and up to 1600–4100 and 370–450 μg/mL, respectively, in both 6 h and 24 h treatment groups in the presence of metabolic activation. Noni fruit and seeds were safe in terms of genotoxicity under our experimental conditions. Our data are the first to provide valuable genotoxic information on Morinda citrifolia. [ABSTRACT FROM AUTHOR]

Tomatoes are the most consumed vegetables worldwide and a valuable source of several antioxidants. The consumption of tomato products from appropriate cultivars after suitable processing methods may significantly improve human diet. The purpose of this study was investigating the variations in the contents of the main antioxidants present in tomato fruits, in the new Cuban breeds and yellow varieties, as well as their changes during the processing to tomato puree and ketchup. The quality evaluation comprised the detection of lycopene, ascorbic acid and total phenolics and the analysis of their contribution to antioxidant capacity in selected tomato genotypes. Heating (90–100 °C/15 min) enhanced the content of lycopene and total phenolics in puree, resulting in an increment in antioxidant capacity, despite the reduction in ascorbic acid as a result of concentration processes. The conducted experiments revealed that cultivars 'Vyta' and 'Cima' are very suitable for industrial purposes due to their high dry-matter content of more than 9% fresh mass and high biological value. With respect to serving size, the best sources of antioxidants are fresh tomatoes, followed closely by tomato puree, irrespective of cultivar. However, the differences are mainly due to the edible portion size (200 g for fresh tomatoes and 60 mL for puree, respectively). [ABSTRACT FROM AUTHOR]

The objective of this work was to define the preservation at 30 °C of a guava puree with acerola in glass containers, from fresh fruit pulps. Samples were taken every two months until a year, in which chemical, microbiological and sensory indicators were evaluated. The guava and acerola puree maintained its chemical stability during the year. Ascorbic acid content was reduced by 75% according to storage conditions; however, the final value was high, 81.1 mg/100 g. The product retained its microbiological quality and a sensory good quality during storage. Significant changes were attributed to taste and color, which changed after four months. [ABSTRACT FROM AUTHOR]

This study focuses on the effect of temperature on the rheological properties of white guava puree. The results of the textural analysis on the whole guava as well as the rheological analysis on the puree made from it showed different behaviors depending on whether the fruit was unripened or ripened. A relationship was observed between the textural properties of the whole guava and the rheological parameters of its puree. The behavior of white guava puree was thixotropic and pseudoplastic, and its rheological properties were dependent of the temperature. Its consistency coefficient decreased and its flow behavior index increased with an increase in temperature. Experimental data were fitted by the power law, and the activation energy of the process was calculated from the Arrhenius equation. Oscillation test data showed that the viscoelasticity for the guava puree was also affected by temperature. PRACTICAL APPLICATIONS Knowledge of the rheological properties of foods is useful for quality control, and design and evaluation of process equipment. In this study, it has demonstrated the relationship between textural properties of whole white guava fruit and rheological properties of the purees obtained from these fruits. [ABSTRACT FROM AUTHOR]