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Lead exposure is toxic even at low levels, resulting in impairments that can affect a child's lifelong success. In North Carolina, testing for lead is encouraged for all children at ages 1 and 2 years and required for children covered by Medicaid; investigations are performed to identify potential exposure sources for children with blood lead levels (BLLs) ≥5 μg/dL. During June--August 2023, routine lead testing identified four asymptomatic North Carolina children with BLLs ≥5 μg/dL. Home investigations identified only WanaBana brand apple cinnamon fruit puree pouches as a potential exposure source; product samples contained 1.9--3.0 ppm of lead. An expanded nationwide investigation led to identification of approximately 500 cases of childhood lead exposure believed to be linked to consumption of apple cinnamon purees, including 22 cases in North Carolina. Fewer than one half (45%) of the 22 North Carolina cases were among children covered by Medicaid. A coordinated multiagency communication strategy was implemented in North Carolina to notify consumers of the hazard and provide recommendations for preventing further exposure. The Food and Drug Administration issued a nationwide public health advisory on October 28, 2023; 2 days later, the manufacturer issued a voluntary recall. Routine testing of young children for lead exposure, combined with thorough environmental investigations, can identify emerging sources of lead exposure and limit further harm. [ABSTRACT FROM AUTHOR]

The aim of this research was to assess the effects of fruit purees of banana, kiwi, mango, red berry, and strawberry on the microbiological, physicochemical, antioxidant, and sensory properties of sheep yogurt. The fruit purees were characterized for their microbiological profile before yogurt production, and no spoilage or pathogenic microorganisms were detected in any of the purees analyzed. Yogurt productions were carried out under industrial conditions using pasteurized sheep's milk and selected starter cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Five experimental yogurt productions (EYP) were made by adding 10 % (w/w) of each fruit puree, while the control yogurt production (CYP) was puree-free. Plate counts revealed that levels of viable Lb. delbrueckii subsp. bulgaricus and S. thermophilus exceeded 8.0 log cfu/g in all CYP and EYP samples after 3 d of refrigerated storage. The addition of fruit purees reduced fat percentage until to 7 % and increased of antioxidant activity, especially with red berry puree. Except for banana, the addition of fruit purees resulted in a statistically significant increase (p

Background: Camel milk (CM) and its fermentation products have acclaimed nutritional and health benefits, although they are often associated with low marketability because of a unique flavor, which is unpleasant to certain consumers. Incorporating fruit purees is an attractive method of adding a pleasant taste and masking the undesirable flavor in such dairy products. Methods: We investigated the effects of supplementing plain fermented CM laban with pectin (0.2%) and a fruit puree (apricot, blueberry, mango, peach, pineapple, or strawberry) of varying concentrations (0%, 5%, 15%, and 25%) on the products' physicochemical, rheological, antioxidant, and sensory properties. The labans were analyzed for dry matter content, color (L*, a*, b*), pH, titratable acidity, and rheology. Total phenolic content and antioxidant property were determined using Folin–Ciocalteu and ABTS methods and sensory profile was studied using quantitative descriptive analysis. Results and discussion: The labans fortified with 15% and 25% purees had higher dry matter content than the control samples. Addition of fruit purees darkened the color of the laban samples and lowered the L* value but did not affect their titratable acidity, except for the apricot puree. Labans containing blueberry, pineapple, and strawberry purees had higher whey-off than those containing peach, apricot, mango, or the control samples. The storage and loss moduli, and viscosity values of laban samples supplemented with peach or pineapple puree (at 15% and 25%, and at 25%, respectively) were increased compared to the other samples. The power law model sufficiently explained the flow of all labans, indicating a shear-thinning behavior. The addition of purees increased the total phenolic content and antioxidant activities of all labans, while peach puree in particular, improved the sensory quality of the CM laban, owing to its high fiber and protein content and low total soluble solids. Conclusion: A 25% peach puree significantly improved all sensory properties of CM labans.

In this study, baby formulas, follow-on formulas, cereal-based supplementary foods, fruit purees, vegetable purees, menus and mixtures, rice pudding and milk pudding, snacks, and beverages were investigated to determine the presence of various pathogenic bacteria and their hygienic qualities. The antibiotic resistance of isolates was determined by disc diffusion method. In the samples examined, Enterobacteriaceae, coliform, Bacillus cereus, Staphylococcus aureus, mold, and yeast contamination levels were found to be 42.96%, 0.74%, 2.22%, 0.74%, 23.70%, and 2.96%, respectively. The presence of Pantoea spp. (2.96%), Klebsiella pneumonia (5.19%), Enterobacter cloacae (0.74%), Serratia plymuthica (0.74%), Sphingomonas paucimobilis (0.74%), Bacillus pumilus (0.74%), Staphylococcus hominis (2.96%), Staphylococcus epidermidis (2.96%), Enterococcus casseliflavus (2.96%), and Enterococcus faecium (0.74%) was also found in analyzed samples. Salmonella spp., Listeria monocytogenes, Escherichia coli O157:H7, E. coli, Cronobacter sakazakii, and sulfite-reducing anaerobic bacteria were not found in any sample. Pantoea spp., K. pneumonia, E. cloacae, S. paucimobilis, B. cereus, S. hominis, and S. epidermidis isolates showed multiple resistance to three or more antibiotics. The determination of multiple antibiotic resistance in some isolates with the presence of pathogen and potential pathogenic bacteria was found to be important in terms of public health. [ABSTRACT FROM AUTHOR]

In this work, the effect of intake of fruit purees (guava-strawberry, guava-blackberry, guava-soursop, guava-passion fruit) by diabetic rats on reduction of plasma glucose and inflammation biomarkers was evaluated. Consumption of fruit purees in addition to a standard diet was associated with a reduction in body weight (20%), control of glucose metabolism, by decreasing plasma glucose (62.1%). We found a significant reduction in activities of alanine aminotransferase (49.41%), alkaline phosphatase (57.25%) and ϒ-glutamyl transferase (76%), which are useful markers of inflammatory process in the liver. Purees did not alter lipid metabolism and a remarkable improvement in liver morphology was observed. The diets order with the best beneficial effects was diet supplemented with guava-blackberry > guava-strawberry > guava-passion fruit > guava-soursop fruit. Consumption of fruit purees represent a therapeutic alternative by diabetic individuals.

Fruit purees can be added to diet as alternative sources of bioactive compounds for the prevention and/or improvement of the complications of metabolic syndrome. In this work we evaluated the effect of the intake of low-fat diets enriched with fruit purees (guava-strawberry, guava-blackberry, guava-soursop, guava-passion fruit) on the body weight and biochemical markers in metabolic syndrome analogy (MSA)-induced rats. The rats (n=6 for each treatment) were induced with a high fat diet and were injected with streptozotocin, one dose every week for 4 consecutive weeks after fasting overnight, then healthy rats were fed with standard diet and MS rats were fed with standard diet plus each of the fruit puree, for 4 weeks. As novel findings, the diet enriched with fruit purees was associated with a reduction in body weight (~13-21 %) and a control in the metabolism of glucose by decreasing plasma glucose (~59-63 %). Also, there was a reduction in the total cholesterol, triacylglycerols, low-density lipoproteins, and low enzymatic activities of alanine aminotransferase, alkaline phosphatase and γ-glutamyl transferase, useful metabolites in the control of inflammatory processes in the liver. A notable improvement in the liver morphology was observed indicating that the treatments had a hepatoprotective effect. The diet enriched with guava-blackberry puree caused the best results on most biochemical markers of MS rats. Therefore, diets enriched with fruit purees can be an alternative for MS individuals for the control and improvement of the complications caused by this syndrome. [ABSTRACT FROM AUTHOR]

The flash vacuum-expansion process (FVE) consists of two stages. In the first, the raw material is heated by a steam flow in a chamber at 101.325 kPa; in the second, the plant material passes into an expansion chamber (2 to 5 kPa), where the disintegration of the tissues occur. The puree obtained from the avocado pulp subjected to the first stage of the process was evaluated sensorial and instrumentally (T1), in the same way the puree obtained from fruits that were subjected to the whole process (T2) was evaluated, these were compared with avocado puree obtained by means of a food processor (control). The parameters shiny, avocado-like, luminosity, stretching and hue are more significant to describe the puree control, while boiled vegetable and homogeneity to describe T1; grainy texture, adhesiveness and fibrous are more significant to describe T2. [ABSTRACT FROM AUTHOR]

Abstract The aim of the present study was to determine the effect of high hydrostatic pressure (HP) and films activated with a combination of enterocin AS-48 and thymol (AF) on the microbial load and bacterial diversity of fruit puree (banana, apple, pear). HP and AF were applied singly, or in combination (AFHP). Samples were chill-stored. HP and AFHP treatments reduced viable counts significantly (P ≤ 0.05). The predominant bacterial groups in the puree were fam. Comamonadaceae (23.17%) and genera Methylobacterium (21.46%), Acidovorax (8.70%) and Sphingomonas (6.63%). Pseudomonas became relevant by the end of storage (10.50%). Most of the AF samples had higher relative abundances of Comamonadaceae, Methylobacterium, Acidovorax and Sphingomonas and lower relative abundance of Pseudomonas. Application of HP treatment markedly reduced the relative abundances of Comamonadaceae , Methylobacterium , Acidovorax and Sphingomonas. Lactobacillales increased in relative abundance upon application of HP treatment but not during storage, while Pseudomonas increased towards the end of storage. The combined treatment (AFHP) achieved greatest reduction in the relative abundances of Comamonadaceae and Methylobacterium. Results indicate that AFHP treatment had greatest effects on the bacterial diversity of the fruit puree and was also the most effective in keeping total aerobic mesophiles and Enterobacteriaceae below detectable levels. Highlights • The bacterial diversity of fruit puree was affected by treatments. • Main groups were Comamonadaceae, Methylobacterium , Acidovorax and Sphingomonas. • Active packaging increased the relative abundance of main bacterial groups. • High pressure treatment decreased the relative abundance of main bacterial groups. • Combined treatments caused greatest inactivation and changes in bacterial diversity. [ABSTRACT FROM AUTHOR]

In this work, the effect of intake of fruit purees (guava-strawberry, guava-blackberry, guava-soursop, guava-passion fruit) by diabetic rats on reduction of plasma glucose and inflammation biomarkers was evaluated. Consumption of fruit purees in addition to a standard diet was associated with a reduction in body weight (20%), control of glucose metabolism, by decreasing plasma glucose (62.1%). We found a significant reduction in activities of alanine aminotransferase (49.41%), alkaline phosphatase (57.25%) and ϒ-glutamyl transferase (76%), which are useful markers of inflammatory process in the liver. Purees did not alter lipid metabolism and a remarkable improvement in liver morphology was observed. The diets order with the best beneficial effects was diet supplemented with guava-blackberry > guava-strawberry > guava-passion fruit > guava-soursop fruit. Consumption of fruit purees represent a therapeutic alternative by diabetic individuals. [ABSTRACT FROM AUTHOR]

In this paper, a comparative study of the effectiveness of deep neural networks (DNNs) in the classification of pure and impure purees is conducted. Three different types of deep neural networks (DNNs)—the Gated Recurrent Unit (GRU), the Long Short Term Memory (LSTM), and the temporal convolutional network (TCN)—are employed for the detection of adulteration of strawberry purees. The Strawberry dataset, a time series spectroscopy dataset from the UCR time series classification repository, is utilized to evaluate the performance of different DNNs. Experimental results demonstrate that the TCN is able to obtain a higher classification accuracy than the GRU and LSTM. Moreover, the TCN achieves a new state-of-the-art classification accuracy on the Strawberry dataset. These results indicates the great potential of using the TCN for the detection of adulteration of fruit purees in the future.

In this study, the effect of hot air and microwave drying on drying kinetics and some quality characteristics such as water activity, color, optic index and volatile oil of garlic puree was investigated. Optic index representing browning of the garlic puree increased excessively with an increase in microwave power and hot air drying temperature. However, volatile oil content of the dried samples was decreased by increasing of temperature and microwave power. By increasing drying temperature (50, 60 and 70 °C) and microwave power (180, 360 and 540 W), the drying time decreased from 8.5 h to 4 min. In order to determine the kinetic parameters, the experimental drying data were fitted to various semi-empirical models beside 2nd Fick’s diffusion equation. Among them, the Page model gave a better fit for microwave-drying, while Logarithmic model gave a better fit for hot air drying. By increasing the microwave power and hot air drying temperature, the effective moisture diffusivity, De values ranged from 0.76×10−8 to 2.85×10−8 m2/s and from 2.21×10−10 to 3.07×10−10 m2/s, respectively. The activation energy was calculated as 20.90 kJ/mol for hot air drying and 21.96 W/g for microwave drying using an Arrhenius type equation. [ABSTRACT FROM AUTHOR]

Volatiles of papaya purees from four Costa Rican cultivars were analysed by solid-phase microextraction and gas chromatography-mass spectrometry. A total of 83 volatiles was assigned in the purees, of which 19 were detected for the first time as papaya constituents. As revealed by multivariate statistics, i.e., principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), the purees may be allocated to terpene- and lactone-rich (‘SH-5’), ester-containing (‘Criolla’), and intermediate chemotypes (‘Pococí’ and ‘Silvestre’). Descriptive sensory analysis and a consumer acceptance test were additionally performed. Floral, fruity, and honey-like notes were perceived at significantly higher intensities in ‘SH-5’ puree. The latter descriptors strongly correlated with volatiles discriminating ‘SH-5’ in the PCA and PLS-DA, respectively. Consumer acceptance of the papaya purees differed significantly. ‘Pococí’ and ‘SH-5’ purees appear to be suitable for improving the nutritional value of blended fruit juices without impairing their sensory quality. [ABSTRACT FROM AUTHOR]

The effect of storage temperature on the degradation of total phenolic content (TPC) and antioxidant activity in hardy kiwifruit ( Actinidia arguta ) puree was investigated at temperatures of 5, 15, 25, and 45 °C for 72 h. An increase in the storage temperature resulted in a decrease in the TPC and antioxidant activity of hardy kiwi puree over time. The degradation of total phenolic content and antioxidant activity followed a first-order kinetic model and the kinetic parameters such as k , t 1/2 , Q 10 , and Ea were calculated. The k and t 1/2 values decreased with increasing storage temperature and the Q 10 values for TPC and antioxidant activity were 1.43 and 1.43, respectively. These results indicated strong dependence on temperature of phenolic content and antioxidant activity in hardy kiwi puree. The Ea for the degradation of TPC and antioxidant activity in hardy kiwi puree were 28.15 and 29.07 kJ/mol, respectively. Major phenolic compounds in hardy kiwi identified by UPLC-Q-TOF MS were epicatechin, procyanidin B type, procyanidin trimers, catechin, chlorogenic acid, and isoquercetin. These compounds were degraded with increase in storage temperature and time. This result is consistent with kinetic studies on phenolic content and antioxidant activity. [ABSTRACT FROM AUTHOR]

The susceptibility of Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae, and Zygosaccharomyces bailii to binary and ternary mixtures of potassium sorbate (KS), vanillin (V), and citral (C) was evaluated according to the Berenbaum experimental design, in laboratory media. For some V/C combinations, KS inhibitory concentrations were determined in agarized melon and mango purées by the spiral gradient endpoint (SGE) method. In laboratory media, inhibitory antimicrobial combinations were generally additives. For the yeasts, some synergistic effects were observed. All Berenbaum mixtures which resulted inhibitory in laboratory media were confirmed in the fruit purées. When the SGE method was used, several inhibitory ternary mixtures were found. The lowest inhibitory KS concentrations, estimated for a given V/C combination, corresponded to the bacteria assayed in melon purée. Z. bailii was not inhibited at any condition. Some synergistic antimicrobial combinations (595 ppm V + 251 ppm C + 8 ppm KS in melon and 280 ppm V + 123 ppm C + 8 ppm KS in mango purées) could be useful to achieve a desired inhibitory effect in fruit purées while reducing their concentrations. [ABSTRACT FROM AUTHOR]

The aim of this work was to determine the influence of the addition (5, 10, or 20 g/100 g) of different sugars (sucrose, maltose, or trehalose) prior to freeze-drying on the key volatile compounds of the sour cherry puree. The key volatile compounds of sour cherries were benzaldehyde, benzyl alcohol, and 2-hexenal. The results obtained for the samples with the addition of sugars were compared to the control sample, the sample without sugar addition. The control sample contained 3.92 mg/kg of benzyl alcohol, 856.61 µg/kg of benzaldehyde, and 15.58 µg/kg of 2-hexenal. Benzaldehyde, the compound described as the typical cherry volatile compound, was determined in the highest amount in the sample with the addition of 10 g/100 g of trehalose (937.51 µg/kg). The highest amount of 2-hexenal was determined in samples with the addition of 10 or 20 g/100 g of trehalose (17.45 and 18.96 µg/kg, respectively). All samples with the sugar addition had lower content of the benzyl alcohol than the control sample. Generally, samples with the addition of sucrose had the lowest amount of examined volatile compounds. [ABSTRACT FROM AUTHOR]

Blueberry composition was characterized for 6 cultivars. It contains a good amount of dietary fiber (10% to 20%) and pectin (4% to 7%) whose degree of methylation (DM) is sensitive to food processing. A low temperature blanching (LTB: 60 °C/1 h) was applied on blueberry purees to decrease pectin DM, in order to modulate puree properties and functionalities (that is, viscosity and stability), and to enhance pectin affinity toward other components within food matrices. Fiber content, viscosity, pectin solubility, DM, and monosaccharide composition were determined for both pasteurized, and LTB+pasteurized blueberry purees. The results showed that neither the amount of fiber, nor the viscosity were affected by LTB, indicating that this treatment did not result in any significant pectin depolymerization and degradation. LTB caused a decrease both in pectin DM from 58-67% to 45-47% and in the amount of water-soluble pectin fraction, the latter remaining the major fraction of total pectin at 52% to 57%. A LTB is a simple and mild process to produce blueberry purees with mostly soluble and low-methylated pectin in order to extend functionality and opportunities for interactions with other food ingredients. [ABSTRACT FROM AUTHOR]

Objectives: This study examined the effect of a 10 and 20% meal price increase when choosing French fries and a 10 and 20% meal price reduction when choosing fruit for dessert on university students’ purchasing behaviour in an on-campus restaurant. The moderating effect of gender was also investigated. Secondly, this study aimed at gaining further insight into reasons why these price manipulations did or did not change students’ purchasing behaviour. Materials and Methods: This two-phased mixed-methods study was conducted in a Belgian on-campus university restaurant with approximately 1200 to 1300 student visitors per day. In a first phase (French fries experiment), data were collected during a control week (no price manipulation) and two separate intervention weeks (10 and 20% meal price increase when students chose French fries). In a second phase (fruit experiment), following the same protocol but carried out a few weeks later, meal prices were reduced by 10 and 20% when students chose fruit for dessert. French fries and fruit sale counts relative to the total number of items sold were used as outcome measure. Short interviews were conducted in convenient subsamples of student customers to assess influences on food choice. Key findings: Increasing the meal price by 10 and 20% when choosing French fries was associated with respective 10.9 and 21.8% absolute reductions in French fries purchases, while reducing the meal price by 10 and 20% when choosing fruit for dessert was associated with absolute increases in fruit purchases of respectively 25.1 and 42.4% (all p<0.001). No moderating effect of gender was detected. Besides price, food/taste preference, eating habits, health, availability and accessibility, and body satisfaction influenced students’ food choices, with taste being the most frequently mentioned factor. Significance: Pricing may be a promising strategy to improve university students’ eating behaviour. The likelihood of intervention success may increase when combining pricing strategies with offering healthy, tasty and meal matching starchy alternatives to French fries and offering a variety of fresh and appealing fruits. [ABSTRACT FROM AUTHOR]

High pressure processing (HPP) can inactivate pathogens and retain fruit qualities. Elevated HPP pressure or time increases virus inactivation, but the effect of temperature is not consistently observed for norovirus and hepatitis A virus. In the present study, the effectiveness of HPP holding temperatures (<40°C) and pressures were evaluated for inactivating surrogates (murine norovirus [MNV] and MS2 coliphage) in pomegranate and strawberry juices and strawberry puree using a 24-liter HPP system. The holding temperature was established by setting the HPP initial temperature via pretrials. All trials were able to arrive at the designated holding pressure and holding temperature simultaneously. MNV inactivation in juices was conducted at 300 MPa for 3 min with various holding temperatures (10 to 30°C). A regression equation was derived, Y = 0.08 × X + 2.6 log PFU, R2 = 0.96, where Y is the log reduction and X is the holding temperature. The equation was used to predict a 2.6-log reduction in juices at 0°C holding temperature and indicated that MNV inactivation was inversely proportional to temperature increase. MNV survival during HPP did not differ significantly in pomegranate and strawberry juices. However, MS2 coliphage inactivation was greater as the holding temperature increased (from 15 to 38°C) at 600 MPa for 3 min. The increased inactivation trend is presumably similar to that for hepatitis A virus, but the holding temperature was not correlated with the reduction of HPPresistant MS2 in strawberry puree. When the HPP holding pressure was evaluated independently in strawberry puree, a 5-log reduction of MNV was predicted through regression analysis at the holding pressure of 424 MPa for 3 min at 20°C. These parameters should inactivate >5 log PFU of MNV in juices, based upon a greater inactivation in berry juice than in puree (1.16-versus 0.74-log reduction at 300 MPa). This research illustrates use of predictive inactivation and a feasible means for manipulating HPP parameters for effective virus inactivation in fruit juices and puree. [ABSTRACT FROM AUTHOR]

The aim of this study was to describe the changes in phenolic compounds, antioxidant activity and colour of sour cherry puree supplemented with different natural sweeteners (sucrose, palm sugar, erythritol, xylitol, steviol glycoside, Luo Han Kuo), and natural prebiotic (inulin). A total of 18 types of polyphenolic compounds were assessed in the following sour cherry puree by LC–MS-QTof analysis, before and after 6 months of storage at 4 °C and 30 °C. Total phenolics determined by UPLC–PDA–FL was 1179.6 mg/100 g dm. In samples with addition of sweeteners the content of phenolic compounds ranged from 1133.1 (puree with steviol glycoside) to 725.6 mg/100 g dm (puree with erythritol), and the content of these compounds strongly affected on antioxidant activity. After 6-month storage, protective effects of some additives (palm sugar, erythritol, steviol glycoside, xylitol and inulin) on the polyphenol content, especially on anthocyanins and consequently on colour, and antioxidant activity were noticed. The results showed that some natural sweeteners might be interesting from a nutritional as well as commercial and pharmaceutical perspective. [ABSTRACT FROM AUTHOR]

The correlation between the Bostwick degree and the static rheological properties of yield stress food fuids is first revisited and then reformulated in this work. The role of the yield stress in the free surface flow of the Bost-wick test is studied using dimensional analysis. Results from experiments on 48 different samples of yield stress fluids are considered and included to check the adequacy of the proposed correlation. Asymptotic dynamic behaviour is also presented and discussed as a mechanism of complete self similarity with respect of the dimensionless time. This approach would seem to support the opinions in favor of the yield stress as a key parameter, and thus offers an interesting new viewpoint useful to both future experiments on the Bostwick test and studies of 'dam-break' like dynamics.

The impact of microwave (1000 W – 340 s) and conventional heat (97 °C – 30 s) pasteurisation and storage (4, 10, 22 °C for up to 63 d) on total and individual carotenoids and chlorophylls in kiwifruit puree was evaluated. Bioaccessibility of carotenoids, before and after pasteurisation and storage, was also studied. Microwaves and conventional heating led to marked changes in the chlorophyll (42–100% losses) and carotenoid (62–91% losses) content. First- and second-order kinetics appropriately explained the degradation of total carotenoids and chlorophylls over time, respectively. Pasteurised samples showed significantly ( p < 0.05) enhanced stability of these pigments, with microwaves ( k = 0.007–0.031 100 g mg −1 day −1 at 4–22 °C) promoting chlorophyll stability to a greater extent than conventional heating ( k = 0.0015–0.034 100 g mg −1 day −1 at 4–22 °C). Bioaccessibility of carotenoids remained ( p < 0.05) unaffected by processing and storage. These results highlighted that the pigment composition of microwaved kiwifruit was more similar to that of the fresh fruit and better preserved during storage. [ABSTRACT FROM AUTHOR]

A model for the process impact temperature non-uniformity during high pressure processing (HPP) of genipap fruit purees was found during genipin recovery. Purees were subjected to HPP (130–530 MPa) under quasi-isobaric non-isothermal conditions (15 min; 0, 4.6 and 9.3 mg pectinases/g fruit). Genipin and protein concentration was determined, and pH was measured. Polygalacturonase activity was quantified indirectly by protein content (mg/g fruit). First order kinetics described temperature changes (0–4 min). Polygalacturonase was activated at 130 MPa, inactivated reversibly at 330 MPa and activated again at 530 MPa. Enzyme reaction rate constant ( k ) was placed in the 0–4 min model and temperature from 2 to 15 min was described. Protein content and pH characterization in terms of decimal reduction time improved highly the 2–15 min model. Since temperature changes were modeled, more insight of its behavior in an HPP reactor was obtained, avoiding uniformity assumptions, making easier the industrial scale HPP implementation. [ABSTRACT FROM AUTHOR]

Grape skins recovered from winemaking by-products were investigated for use as sustainable, antioxidant fiber-rich ingredient for the innovation of low-energy dense tomato puree. Six tomato purees fortified with grape skin antioxidant fiber, with varying particle size distribution, and two control tomato purees were studied. Physical parameters of purees were analyzed upon mixing and either an intensive heat treatment or an optimized heat treatment designed to achieve six decimal reductions of a target microorganism ( Alicyclobacillus acidoterrestris) as recommended for pasteurization of acidic fruit products. Mixing of grape skin antioxidant fiber with tomato purees led to a decrease in both surface-weighted mean diameter (Sauter mean diameter, d(3,2)) and volume-weighted mean diameter (d(4,3)) values and an increase in span. Changes in these descriptors were most significant in purees added with the smallest particle sizes. Thermal stabilization of purees slightly decreased the d(3,2) values further and increased d(4,3) values, suggesting concomitant occurrence of particle disaggregation and formation of flocs within the food matrix. Phenolic solubility was inversely correlated to d(3,2) values. Bostwick consistency, storage (G′) and loss (G″) moduli, and complex viscosity (η*) increased in the fortified purees. The η* values displayed a positive correlation with d(4,3) values. Variations in Hunter colorimetric parameters were within the acceptability threshold. Overall, the information obtained provides knowledge to assist development of fiber-rich, low-energy dense fruit purees. [ABSTRACT FROM AUTHOR]

Fruit purees are one of the foods earliest introduced foods in infants' diet during the complementary period. The rheological characteristics together with the sensory analysis are decisive factors for the acceptance of the food product by the infant. The sensory analysis of three commercial fruit purees (mixed fruits, pear, and plum) was studied by employing a new objective sensory parameter named as SAIR (Sensory Acceptance by Infants Ratio), which is the quotient between the percentage of puree consumed (%) by the time (seconds) throughout the storage time. In parallel, the rheological characteristics of the purees were analyzed in order to obtain a relationship with the SAIR parameter. It was proved that the best acceptance of the product (higher SAIR) was observed for such purees showing a lower apparent viscosity (lower consistency index, ' K') and a less pseudoplastic behavior (higher flow behavior index, ' n'). These results may help to obtain higher acceptance values based on easy obtainable and objective parameters. [ABSTRACT FROM AUTHOR]

The purpose of this study was to establish new food products that increase the nutritional value and health benefits of the probiotic yogurt currently used in the Western Heads East (WHE) Project in Mwanza, Tanzania. The probiotic yogurt has established health benefits, and product development through fortification must not adversely affect the acceptability of yogurt or the viability of the probiotics. Both sensory testing and microbial analysis testing were conducted. The products tested were yogurt fortified with locally-grown fruit purees with inulin and Moringa oleifera. The results of the sensory evaluation showed that all yogurts were not rated significantly different from the control, except for appearance. The avocado puree without inulin rated significantly lower in all categories. The microbial analysis showed that Moringa oleifera did not negatively affect the growth of Lactobacillus rhamnosus GR-1 in MRS, milk or yogurt, although a significant decrease was found after 5 weeks of storage at 4 °C. [ABSTRACT FROM AUTHOR]

Wampee (Clausena lansium) fruits (CLS), whose pulp can be used to prepare fruit cups, desserts, jam, or jelly, can be eaten along with the peel. In this study, a PC12 cell model was built to observe the protective effect of CLS against H2O2-induced oxidative stress. We found that pretreatment with CLS increased cell viability and inhibited cytotoxicity, caspase-3 activity and DNA condensation. CLS also attenuated the increase in ROS production and MMP reduction. Moreover, we attempted to determine whether CLS suppressed the expression and phosphorylation of NF-κB. Western blot and immunostaining assay revealed that CLS inhibited H2O2-induced up-regulation of NF-κB p65 and pNF-κB p65. And CLS significantly suppressed the translocation of NF-κB p65 and pNF-κB p65 from cytoplasm to nuclear. Also, seven major compounds including a new flavanoid, luteolin-4'-O-β-D-gluco-pyranoside (3) and six known compounds 1,2, 4-7 were isolated and identified from CLS. Their antioxidative and H2O2-induced PC12 cell apoptosis-reversing activity were determined. These findings suggest that CLS and its major constituents (flavanoids) may be potential antioxidant agents and should encourage further research into their use as a functional food for neurodegenerative diseases. [ABSTRACT FROM AUTHOR]

Viscoelastic properties of four vegetable-based infant purees were evaluated in temperature range of 5-80 C. Samples behaved like weak gels, with the exception of rice and chicken puree at 35, 50 and 65 C, which behaved like a macromolecular solution. At 5-65 C, storage modulus ( G′) and storage loss ( G″) could be well described by a power function of the frequency ( R2 > 0.92), and the dependency of their parameters with temperature was modeled by Arrhenius's model and quadratic functions. Approach named 'weak gel model' was also applied to the baby foods, and both G′ and G″ values decreased with an increase in temperature between 5 and 50 C. Master curves were obtained applying time-temperature superposition principle, and horizontal shift factor was sensitive to choice of viscoelastic property being selected for shifting procedure. At 5-50 C, infant purees behaved like thermoreologically complex materials. Rheological measurements were well supported by particle size distributions. Practical Applications Composition of baby foods is being continually modified and adapted with the aim of producing healthier foods. However, there are no recent rheological studies of vegetable and fruit puree-based baby foods. A comprehensive study on viscoelastic behavior of four current commercial types of Spanish vegetable-based infant purees was carried out. The effect of a wide range of temperatures, which are encountered during processing and storage of baby foods, on rheological properties was documented. Based on frequency sweep data, the dynamic rheological behavior of these products ranged from that of a concentrated biopolymer solution to a 'weak gel.' Controlling temperature, moisture content and particle size distribution may be employed to optimize applicability, stability and sensory of baby foods. Results provide a useful fingerprint of rheological behavior of these products. Generated data and findings can be extrapolated to other infant systems for developing new products for convenience to newborn consumers and manufacturers. [ABSTRACT FROM AUTHOR]

Abstract: Combinations of fruit purees with polysaccharides have been explored to produce edible films and coatings. In this study, the combination between acerola puree and alginate was reinforced with cellulose whiskers (CW) or montmorillonite (MMT) to form nanocomposite edible films (casted on glass plates) and edible coatings (applied on acerola fruit surfaces). Three film/coating dispersions were formulated, based on unfilled alginate–acerola puree (AA), CW-reinforced alginate–acerola puree (CWAA), and MMT-reinforced alginate–acerola puree (MMTAA). Both nanofillers (CW and MMT) reduced water vapor permeability (WVP) of films. When applied to fresh acerolas, the coatings decreased fruit weight loss, decay incidence, and ripening rates. Ascorbic acid retention by the fruits were favored by the coatings, especially the nanocomposite ones. The MMTAA coating was the most effective in reducing weight loss of acerolas. Moreover, it was the coating which best maintained its red color and the visual acceptance of coated acerolas. [Copyright &y& Elsevier]

This study was carried out to improve the nutritional value of goat's milk dadih by the addition of tropical- fruit purees, namely, jackfruit (Artocarpus heterophyllus, Lam.), pineapple (Ananas comosus) and papaya (Carica papaya). Dadih with added fruits were compared with the control (without fruit puree) for physical, chemical and sensory attributes. The texture properties of the tropical- fruit dadih were significantly different (p< 0.05) from the control. Control dadih showed highest values for lightness and hue (p< 0.05) as compared to tropical- fruit dadih. The addition of tropical- fruit purees significantly increased (p< 0.05) the moisture, protein, ash and vitamin C contents of the fruit added dadih. There were no significant differences (p> 0.05) in the fat, carbohydrate, energy and total soluble solid contents. Sensory evaluations using a hedonic test showed that all dadih were acceptable. Overall, syneresis of the dadih increased with decreasing pH throughout storage at 4 °C. [ABSTRACT FROM AUTHOR]

This work aimed to develop an instant flour using the mesocarp of breadfruit, variety apyrena, and assess its physicochemical composition, as well as to develop a flour based puree and determine its potential sensory acceptance by potential consumers, employing the consumer testing. The in natura breadfruit presented moisture in dry basis, pH, soluble solids and total acidity values of 74.58%, 6.01, 5.6ºBrix and 1.64%, respectively, while the instant flour presented moisture, pH, density, alcohol content, soluble acidity and water activity values of 9.4%, 5.55, 0.61 g mL-1, 2.098% and 0.538, respectively. The equation adapted from Brooker, used to adjust the drying behavior, was efficient to describe the process of breadfruit drying. The puree breadfruit presented good acceptability by the consumers, considering the sensorial attributes evaluated, except for color, and most of them declared that they would buy the product. [ABSTRACT FROM AUTHOR]

Abstract: Botrytis cinerea is one of the most important post-harvest molds that cause quality deterioration of strawberries and other fruits even during refrigeration storage. This research studied the effects of thermal inactivation of B. cinerea in synthetic medium and strawberry puree using hot water baths at different temperatures. These media were studied in order to determine if results obtained in a solution with the major components of the fruit (synthetic media), are comparable to the ones obtained in fruit purees. The results demonstrated that B. cinerea spores can be inactivated by heat treatments using relatively low temperatures (42–46°C). Inactivation curves were well described by first order kinetics (R 2 0.91–0.99). B. cinerea conidia inoculated in synthetic medium required less time to achieve one log reduction in population than those inoculated in the fruit puree. D values were 22, 8.5, 4 and 1.4min at 42, 44, 46 and 48°C, respectively, in synthetic medium; while D values in strawberry puree were 44.9, 13.8, 4.7 and 1.4min at 42, 44, 46 and 48°C, respectively. The z values obtained were 4.15 and 5.08°C for the strawberry puree and synthetic medium respectively, showing higher sensitivity of B. cinerea in fruit purees than in the synthetic medium. Thus, a change in the medium composition had a marked difference in the heat inactivation of B. cinerea conidia, and the results obtained in synthetic medium are not accurate to describe the behavior of the microorganism in the fruit. [Copyright &y& Elsevier]

Abstract: Fruit purees, combined or not with polysaccharides, have been used in some studies to elaborate edible films. The present study was conducted to evaluate tensile properties and water vapor barrier of alginate-acerola puree films plasticized with corn syrup, and to study the influence of cellulose whiskers from different origins (cotton fiber or coconut husk fiber, the latter submitted to one- or multi-stage bleaching) on the film properties. The whiskers improved the overall tensile properties (except by elongation) and the water vapor barrier of the films. The films with coconut whiskers, even those submitted only to a one-stage bleaching, presented similar properties to those of films with cotton whiskers, despite the low compatibility between the matrix and the remaining lignin in coconut whiskers. This was probably ascribed to a counterbalancing effect of the higher aspect ratios of the coconut whiskers. [Copyright &y& Elsevier]

Abstract: A large number of purees of fruits and vegetables are produced commercially; some are usually consumed directly, while others are used as intermediate products and ingredients. The fruit purees studied were realized with peach, apple and pear. Immediately after the production (t0) and after the storage period (tn) the pH, soluble solids content, titratable acidity, ascorbic acid content and Bostwick consistency of samples were evaluated. Furthermore after the storage period (tn) the moisture content, the water activity and the colour parameters were also determined. Rheological properties were evaluated by using a controlled stress–strain rheometer and a cone and plate geometry sensor. The viscosity (η) against shear rate were evaluated to study the rheological behaviour of all fruit purees. In this study the flow curves were also evaluated and fitted according to the rheological model of Casson. The experimental measurements showed that the viscosity variation against the shear rate of fruit purees is exponential and therefore they are non-Newtonian fluids. The Casson model was found to fit adequately (R2 ≥0.84) over the entire shear-rate range. Moreover significant and interesting correlations between Bostwick consistency and some rheological parameters were found. Unfortunately a scanty production''s standardization over the years was observed. [Copyright &y& Elsevier]

Abstract: The rheological behaviour of different fruits (raspberry, strawberry, peach and prune), fresh or cooked, was determined using a rotational viscosimeter which allowed experiments to be conducted at different temperatures. The experiments were carried out at temperatures ranging from 20 to 40°C. The shear rate values ranged from 17.8 to 445s−1. The results were analysed by employing two different rheological models; Ostwald Waele and Herschel–Bulkley, and both of them fitted reasonably well the experimental data at all temperatures (R 2 >0.998). Linear models were proposed to correlate the rheological parameters and temperature. The experimental measurements showed that the fruit purees studied have a non-newtonian behaviour and the apparent viscosity is influenced by the cooking. [Copyright &y& Elsevier]

The effects of the dehydration-rehydration process on the recovering of the original rheological characteristics of the re-hydrating solution were studied. Four different fruit fluid products were investigated: apricot, banana purees, non-pureed citrus fruits, i.e mandarin juice and lemon treacle, respectively. The static rheological behavior of both pureed and non-pureed products was measured for the raw material, i.e. before the drying process, and after the rehydration procedure. First of all, the results show that rehydrated materials have different rheological behaviors from fresh ones, especially in the case of starch added non-pureed products. Such differences can be due to both the stress conditions induced by mechanical drying and successive rehydration or to other factors such as, for example, the starch addition. These results were relevant to quantify the rehydration efficacy of pureed and non-pureed foods, suggesting than more than just one parameter should be controlled for liquid foods when the rehydration procedure is carried out. [ABSTRACT FROM AUTHOR]

Abstract: Ohmic heating takes its name from Ohm’s law; the food material switched between electrodes has a role of resistance in the circuit. In this study, the apricot and peach purees were heated on a laboratory scale static ohmic heater by applying voltage gradients in the range of 20–70 V/cm. The voltage gradient was statistically significant on the ohmic heating rates for both purees (P &#60;0.05). The linear temperature dependent electrical conductivity relations were obtained. Bubbling was observed above 60°C especially at high voltage gradients. The ohmic heating system performance coefficients were in the range of 0.49–1.00. The unsteady-state heat conduction equation for negligible internal resistance was solved with an ohmic heating generation term by the finite difference technique. The predictions of the mathematical model using obtained electrical conductivity equations were found to be very accurate. [Copyright &y& Elsevier]

Abstract: Adulteration of foods is a serious economic problem concerning most food commodities, in particular fruit products. Since high-priced fruits command premium prices, producers of fruit-based products such as juices, jams, jellies, purées, and fruit preparations might be tempted to blend these products with cheaper fruits. In addition to admixtures of adulterants, the labelled fruit contents may not be met. Both types of adulteration are difficult to detect and lead to a deterioration of product quality. For consumer protection and to avoid unfair competition, it is of essential importance to guarantee both authenticity and compliance with the product specification. While approaches for the detection of fraudulent admixtures to fruit juices have extensively been reviewed, the objective of the present treatise is to provide an overview of the approaches so far suggested to detect and even quantify adulterations of the above-mentioned fruit products. [Copyright &y& Elsevier]

An experimental study of laminar–turbulent transition in complex diluted fruit purees flows in circular ducts, is presented in this work. Data measured using a rectilinear pipe viscosimeter are analyzed to single out useful critical values of both the wall shear stress and the flow rate at which transition-to-turbulence occurs for a given dilution degree. A comparison between the Dodge–Metzner–Reed methods and the classical Mishra & Tripathi and Hanks correlations to estimate the critical generalized Reynolds number, is also discussed. The emerging discrepancies can reasonably be attributed to viscoelastic effects, which probably become important near the point where transition-to-turbulence occurs. This analysis therefore has important practical implications for the prevention of the breakdown of the structure due to turbulent mechanical stresses [J. Food Engng. 52 (2002) 397]. [Copyright &y& Elsevier]

Oxygen is a key factor in fruit pure´es browning. The use of a commercial glucose oxidase–catalase enzyme system (GOX) for oxygen removal and browning control of Golden Delicious apple and Kaiser pear pure´es during storage has been investigated. The effect of ascorbic acid and peroxidase has also been tested and results compared with control (no treatment). Colour change was quantified using the CIE L*, a*, b* system. Heating has been the unique treatment able to control the enzymatic browning of fruit pure´es, whereas GOX was the most efficient in reducing to low level the dissolved oxygen content in apple and pear pure´es (99% oxygen removed), and showed an interesting capability to control the nonenzymatic browning during fruit processing and pure´es storage. However, ascorbic acid decreased the nonenzymatic browning of fruit pure´es to a larger extent than any other chemical treatment used in this study. The Kaiser pear shows a fast enzymatic browning thus may represent a good ‘standard’ to measure browning kinetics. [Copyright &y& Elsevier]

Fruit purees are concentrated suspensions of highly deformable, non-spherical particles. These particles are delimited by a plant cell wall and filled with the continuous phase. They can shrink under stress, as it occurs with the increasing concentration in particles, making difficult the determination of their real volume fraction and the understanding of their rheological properties. Usually, the rheological behavior of plant suspensions is described by three concentration domains. We show here on apple puree that beside the complexity of such system, the concentration dependence of the viscosity can be described by one single model over the full range of concentration investigated. The model, originally developed for soft colloids, fits accurately the experimental results obtained on ground purees of several particle size distributions (either monomodal or bimodal) and in several continuous phases. It considers the particles stiffness and asphericity, but also highlight the effects of the continuous phase properties, for example through lubrication. [Display omitted] • The concentration dependence of soft plant cell suspensions' viscosity can be described by one single model. • The developed model fits accurately the experimental results obtained on ground apple purees and on model purees. • Model parameters are dependent of the particles' stiffness and asphericity. • Lubrication of the continuous phase can be highlighted by the model parameters. [ABSTRACT FROM AUTHOR]

[Display omitted] • Fruit phenolics biotrasformation by probiotic single and co-cultures was evaluated. • Probiotic single and co-cultures increased phenolics in fruit purees. • Probiotics showed high survival in fermented fruit purees during in vitro digestion. • Effects on phenolics varied with probiotic culture and fruit puree assayed. • Probiotic's fermentation is a technology to enhance bioaccessible phenolics in fruit. This study aims to evaluate the effect of fermentation of fruit purees (seriguela, mangaba, mango, and acerola) with Lacticaseibacillus casei 01 and/or Lactobacillus acidophilus LA-05 on the profile and bioaccessibility of phenolics and antioxidant activity. The physicochemical parameters and sugar and organic acid contents were also measured for evaluating the fermentation system. Fruit purees were adequate substrates for the growth of probiotic cultures, presenting high viability in the product and after simulated gastrointestinal conditions (≥7 log CFU/g). The fermentation with probiotic cultures increased the lactic acid (8.45–15.44 mg/mL), acetic acid (0.05–1.05 mg/mL), and phenolic contents and bioaccessibility, while the pH values and glucose and fructose contents were decreased (p < 0.05). L. acidophilus was found in higher counts in seriguela puree (8.00 ± 0.03), resulting in a higher consumption of maltose, fructose, and glucose, increased phenolic compounds content and bioacessibility and higher antioxidant activity (p < 0.05). The co-cultivation of both probiotic strains showed promising results for mango, mangaba and seriguela purees, resulting in an increased content and bioaccessibility of phenolics and higher antioxidant activity (p < 0.05). Our findings demonstrate for the first time that the Brazilian Caatinga fruit-derived phenolics can be biotransformed by Lactobacillus and amended genera probiotics to bioaccesible phenolics with antioxidant activity. The knowledge obtained from this study will provide fundamental concepts of the use of synergistic probiotics for future fermentation of other fruit purees to increase the bioaccesibility and antioxidant activity of biotransformed phenolic compounds. [ABSTRACT FROM AUTHOR]