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An experiment where fresh-cut apple and papaya cylinders were coated with alginate- or gellan-based edible films containing glycerol, N-acetylcysteine, and/or ascorbic acid and citric acid to study the water vapor permeability (WVP) and their feasibility as carriers of organisms like bifidobacteria is presented. It was concluded that the films were successfully formulated with the incorporation of glycerol, SO, and antioxidants and if viable bifidus are included.

The dwarf golden apple (Spondias cytherea Sonn) is an exotic fruit which is mainly consumed in its fresh form but could be processed. The objectives of the study were to investigate the effects of adding golden apple nectar on the physicochemical and sensory quality of stirred yoghurts from cow's milk. Yoghurts with 15% and 20% golden apple nectar were more (P > 0.01) liked than the control (0% nectar) yoghurt in all sensory attributes. The appearance and body attribute differed (P < 0.01) between yoghurts with 15% and 20% nectar. The overall sensory quality of these yoghurts was rated very good to excellent. There were significant (P > 0.05) changes, in pH, lactic acid, consistency, colour, lactic acid bacteria and yeasts and moulds on storage at 4[degrees]C for 4 weeks. By week 4 of storage, yoghurts developed a buttery smell and were less dark and yellow. A 226 g yoghurt serving provided an excellent source of phosphorus and was good in protein. Keywords: Golden apple yoghurt, physicochemical, nutrients, Spondias cytherea, sensory quality

Byline: F.A. Masoodi (1), Bhawana Sharma (1), G.S. Chauhan (2) Keywords: Apple pomace; Batter; Cake; Dietary fiber Abstract: Dried and powdered apple pomace was passed through 30, 50and 60 mesh sieves to get pomace of varying particle size. Blends wereprepared by mixing 5, 10 and 15 percent pomace from each of the threeprticle sizes with wheat flour. The blends were evaluated for cake. Batterviscosity increased with increasing pomace level and decreasing particle size. Specific gravity and pH of the batter decreased with increasing pomacelevels. Cake weight, shrinkage and uniformity index increased withincreasing pomace levels, whereas, cake volume and symmetry indexshowed a reverse trend. Author Affiliation: (1) Department of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, 125 004, India (2) Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, 263 145, India Article History: Registration Date: 13/10/2004

Byline: M. Al-Bachir (1) Keywords: Apples; Coloration; Fungal diseases; Gamma irradiation; Storability; Storage losses; Texture Abstract: The aim of this study was to investigate the effect of gamma irradiation on storability of the two main apple varieties, Golden Delicious and Starking, in Syria. The experiments were performed in 1995 and 1996. Fruits were irradiated with 0, 0.5, 1.0 and 1.5 KGy. Irradiated and unirradiated fruits were stored at 1 to 2 degC and under a relative humidity of 80 to 90%. Weight loss and spoilage due to physiological disorders and fungal diseases were evaluated throughout the different storage periods. Firmness, coloration and pH values were estimated immediately after irradiation. The results showed that, in both varieties, gamma irradiation increased the weight loss after 45 days of storage in apples gathered in 1995 but not in the 1996 season. After 180 days of storage, gamma irradiation had different effects on weight loss depending on the growing year and variety, and increased fungal spoilage. Application of gamma irradiation prevented the growth of Aspergillus niger and the formation of skin scald in 'Golden Delicious' fruits. Immediately after treatment, gamma irradiation increased the softening of fruits, changed their color from green to yellow and decreased the pH value of the juice. Author Affiliation: (1) Department of Radiation, Agriculture, Atomic Energy Commission of Syria, P.O. Box 6091, Damascus, Syria Article History: Registration Date: 30/09/2004

Byline: Janet Groudeva (1), Maria G. Kratchanova (2), Ivan N. Panchev (3), C. G. Kratchanova (3) Keywords: Pectic substances; Lipid metabolism; Hyperlipoproteinaemia (HLP); Mathematical data processing Abstract: The dynamics of the impact of highly esterified apple pectin on lipid metabolism by humans was studied. The experiments involved 109 patients (54 women and 55 men) with hyperlipoproteinaemia. The lipid metabolism of 73 healthy persons (35 men and 38 women) and 36 persons (17 men and 19 women) with hyperlipoproteinaemia was investigated as a control. A granulated form of a mixture of pectin and sorbitol in a ratio of 2:1 was used. The results confirmed the favourable effect of apple pectin on the major characteristics of lipid metabolism by humans: the levels of serum cholesterol, high-density lipoprotein-cholesterol and triglycerides. Sorbitol manifests synergism regarding the hypolipidaemic effect of pectin. It was established that the model y=x(A+Bx), where x is time and y the parameter under investigation, best explained the dynamics of the studied characteristics of lipid metabolism under the impact of granulated highly esterified apple pectin. (A and B are experimental constants). Author Affiliation: (1) Higher Medical Institute 'I.P. Pavlov', Clinic of Cardiology, BG-4000 Plovdiv, Bulgaria, BG (2) Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, BG-1013 Sofia, Bulgaria, BG (3) Higher Institute of Food and Flavour Industries, 26 Maritza Blvd., BG-4002 Plovdiv, Bulgaria, BG Article note: Received: 29 March 1996/Revised version: 24 July 1996

The study was conducted to determine the protective effect of apple, banana and orange phenolics against oxidative stress-induced neurotoxicity in PC12 cells that may prevent Alzheimer's disease. Results revealed that fresh fruits like apple, banana and orange have beneficial effects on stress-induced neurotoxicity in PC12 cells and may prevent Alzheimer's disease.

The hypothesis that the texture of the fruit and the way it releases juice during chewing would therefore influence the perception of sweetness is tested. It is concluded that sufficient juice is released from soft and less juicy apples to ensure that sweetness perception is maximized.

A study evaluated fresh-cut apples (Fiji) fortified with vitamin E and minerals by use of the vacuum impregnation (VI) technique. Instrumental analysis indicated that VI treatment in both high fructose corn syrup (HFCS) and calcium caseinate (CC) solutions significantly decreased color change and retained the firmness of fresh-cut apples during 3 wk of cold storage.

A study is conducted to determine the year-long keeping quality of intact apples and the storage quality and shelf stability of fresh-cut apples slices from cultivars having different levels of perceived sweetness, tartness, texture, and flavor. The results indicate that GoldRush and Pink Lady are 2 promising new, high-quality apple cultivars for fresh cutting.

Ten trained descriptive panelists evaluated the sensory characteristics of raw, pasteurized, and irradiated apple cider, with and without sorbate. Results concluded that irradiation and pasteurization treatments resulted in a decrease in the intensity of 'apple flavor' as determined by the descriptive sensory evaluations panelists and a decrease in the content of esters with fruity and apple-like aroma characteristics.

The effects of calcium ascorbate (CaA) and ionizing radiation on quality of 'Gala' apple slices under modified atmosphere packaging were investigated. It is concluded that irradiation had little effect on AA content, TA, or pH of fresh-cut fruits, reduced fruits firmness, and the population of microflora, but slightly increased browning.

MTT (3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide) reduction assay showed significant increase in cell viability when PC-12 cells were treated with apple extracts. The results suggest that naturally occurring antioxidants, such as phenolic phytochemicals in fresh apples, may reduce the risk of neurodegenerative disorders.

The impact of packaging composition and fruit ripening on quality of sliced apples is examined.

A method to increase the efficiency of hydrogen peroxide wash treatment in cleansing apples by reducing the Escherichia coli counts present in it, is analyzed.

'It's not fair,' said Thomas as he dressed for school on Monday. 'Alex is always ill and I never am.' And he has a point. While his older brother is [...]