Search

Among all fruits, the papaya ranks among the most significant, occupying fourth place in terms of marketing volumes. The papaya encounters various deterioration issues throughout the marketing chain, which results in the loss of bioactive phytochemicals in the fruit's pulp. Making puree is the best way to make papaya pulp last longer, but processing can break down antioxidants like phenolic compounds (which are mostly stored in cell vacuoles) and carotenoids (which are stored in chromoplasts). The flash vacuum expansion process (FVE) promotes an expansion of the water present in the vacuoles, which generates cell rupture and consequently, the release of intracellular components. Because cell rupture is promoted from within the cell, the expulsion of bioactive compounds is more efficient and can therefore increase their bioaccessibility. Our results show that the FVE process increased the antioxidant capacity of the purees (measured by TEAC, FRAP, and DPPH assays) before and during digestion. Our results show that the FVE process significantly enhances the bioaccessibility and stability of antioxidant compounds, providing a clear advantage over the conventional method. Fruit purees generated by FVE can be an ingredient that increases the functionality of foods (juices, nectars, purees, ice creams, and yogurt) aimed at people with digestive problems, baby food, or the use of fruits with low commercial value. [ABSTRACT FROM AUTHOR]

Introduction: Flexible endoscopic evaluations of swallowing (FEES) involve the administration of a variety of foods and liquids to assess outcomes related to pharyngeal residue, penetration, and aspiration. While the type and color of thin liquids used during FEES have been found to significantly affect FEES ratings, it is unknown if similar effects are observed with pureed foods. Therefore, the aims of this study were to assess the effects of puree type (applesauce vs. pudding) and color (natural, blue, green) on ratings of pharyngeal residue, penetration, and aspiration during FEES. Methods: Pharyngeal residue, penetration, and aspiration were assessed in 37 consecutive outpatient adults undergoing FEES. Patients were presented with two types of puree: 5 mL applesauce and 5 mL pudding. Each puree type was presented once with either blue or green food coloring added to it by a clinician. Each puree type was also presented once with no clinician-added food coloring (“natural”). The order of presentation was randomized between patients and all data were blindly analyzed by pairs of independent raters using the Visual Analysis of Swallowing Efficiency and Safety (VASES). Multilevel statistical models were used to examine the effects of puree type and color on oropharyngeal residue, hypopharyngeal residue, and Penetration-Aspiration Scale scores (PAS). Results: Pudding trials were associated with higher oropharyngeal residue ratings compared to applesauce trials. Blue-colored applesauce was associated with higher oropharyngeal and hypopharyngeal residue ratings when compared to natural applesauce. Lastly, green-colored applesauce and green-colored pudding were both associated with higher hypopharyngeal residue ratings compared to natural applesauce and natural pudding, respectively. Conclusion: This study identified statistically significant effects of puree type and color and ratings of pharyngeal residue ratings, but not penetration or aspiration, as seen during FEES. These data suggest that clinicians and researchers should consider standardizing the type and color of pureed food used during FEES. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract The present study aimed to extend refrigerated stability of locally grown avocado fruit by applying High Hydrostatic Pressure (HHP) treatment. HHP was applied at 600 MPa for 3 min to avocado puree and stored at 4 °C for 28 days. Physicochemical (colour CIE L*, a*, b*, total oil amount, chlorophyll, pH, moisture) and microbiological (mesophilic, yeast-mould) analyses were performed at seven-day intervals on both control (untreated) and HHP-treated sample packs. It could be judged that HHP treatment effectively controlled the colour indices, preventing undesired changes during the cold storage period of avocado puree. In conclusion, this study demonstrated that HHP-processed avocado puree exhibited stability for 28 days compared to unprocessed puree at 4 °C. The shelf-life stability of avocado puree under chilled conditions was extended from 7 to 28 days. Graphical Abstract

The present study aimed to extend refrigerated stability of locally grown avocado fruit by applying High Hydrostatic Pressure (HHP) treatment. HHP was applied at 600 MPa for 3 min to avocado puree and stored at 4 °C for 28 days. Physicochemical (colour CIE L*, a*, b*, total oil amount, chlorophyll, pH, moisture) and microbiological (mesophilic, yeast-mould) analyses were performed at seven-day intervals on both control (untreated) and HHP-treated sample packs. It could be judged that HHP treatment effectively controlled the colour indices, preventing undesired changes during the cold storage period of avocado puree. In conclusion, this study demonstrated that HHP-processed avocado puree exhibited stability for 28 days compared to unprocessed puree at 4 °C. The shelf-life stability of avocado puree under chilled conditions was extended from 7 to 28 days. [ABSTRACT FROM AUTHOR]

Among all fruits, the papaya ranks among the most significant, occupying fourth place in terms of marketing volumes. The papaya encounters various deterioration issues throughout the marketing chain, which results in the loss of bioactive phytochemicals in the fruit’s pulp. Making puree is the best way to make papaya pulp last longer, but processing can break down antioxidants like phenolic compounds (which are mostly stored in cell vacuoles) and carotenoids (which are stored in chromoplasts). The flash vacuum expansion process (FVE) promotes an expansion of the water present in the vacuoles, which generates cell rupture and consequently, the release of intracellular components. Because cell rupture is promoted from within the cell, the expulsion of bioactive compounds is more efficient and can therefore increase their bioaccessibility. Our results show that the FVE process increased the antioxidant capacity of the purees (measured by TEAC, FRAP, and DPPH assays) before and during digestion. Our results show that the FVE process significantly enhances the bioaccessibility and stability of antioxidant compounds, providing a clear advantage over the conventional method. Fruit purees generated by FVE can be an ingredient that increases the functionality of foods (juices, nectars, purees, ice creams, and yogurt) aimed at people with digestive problems, baby food, or the use of fruits with low commercial value.

Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including gluten-containing wheat or rye flour. The incorporation of legume purée into crispbread represents an innovative approach to enhancing the nutritional profile and taste of the product. The rheological properties of various legume purées (chickpea, white bean, black bean, and red bean) mixed with citrus pectin were examined, revealing significant differences in fluid behavior and viscosity. Crispbread formulations were analyzed for water content and activity, color, structure, FT-IR spectra, water vapor adsorption isotherms, and sensory evaluation. The results showed the possibility of obtaining crispbread based on the purée of legumes and citrus pectin. Crispbread enriched with red bean purée exhibited low water activity (0.156) and water content (3.16%), along with a continuous porous structure, and received the highest sensory evaluation score among the products. These findings can be treated as a basis for the development of other innovative recipes and combinations using legumes. [ABSTRACT FROM AUTHOR]

Objective: To investigate the impact of purees from various types of currants on the structural and mechanical properties of panna cotta dessert and the microbiological stability of the product; to develop a recipe composition for desserts using a composite combination of pectin substances from plant raw materials and gelatin. Methods: Standard analysis methods were used for the research. The quality of the finished food products was controlled based on organoleptic, physicochemical, and microbiological indicators. Results: The study presents the results of comparative studies on the content of biologically active substances with resistant effects (in various types of berries). The qualitative and quantitative content of organic acids, sugars, and phenolic substances in berry raw materials was determined. The impact of the chemical composition of berries on the microbiological indicators of purees and ready-made desserts using berry purees was investigated. The positive effect of using berry purees as a component of combined gelling agents (gelatin and pectin substances from berry raw materials) in the technology of sweet desserts with a gel-like structure was shown. It was determined that replacing 50% of the gelatin in the panna cotta recipe with berry puree contributes to increasing the strength of the dessert's structure. The positive impact of the combined use of gelatin and purees from various types of currants on the structural and mechanical properties of the dessert was proven, and the enhancement of the gelling process due to the presence of pectin substances in the puree was confirmed. A recipe composition for desserts using a composite combination of pectin substances from plant raw materials and gelatin was developed, and their positive effect on the quality indicators of the finished products was shown. Conclusions: The feasibility of using purees from various types of currants in the technology of desserts with a gel-like structure was confirmed. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of the whole process of non-thermal processing (hypothermia–hypoxia pulping and high hydrostatic pressure (HHP) pasteurization), different freezing methods, and repeat freeze–thaw cycles on physicochemical and nutritional quality of kiwifruit puree. Results showed that hypothermia–hypoxia treatment can retain the vitamin C, total phenol content, and antioxidant capacity of the puree better. Different pasteurization treatments can effectively kill microorganisms and improve the total phenol content and antioxidant capacity of the raw puree. Compared with thermal treatment, HHP can better retain the color, viscosity, and aroma components of the raw puree. The freezing methods have little impact on the quality of the raw puree, but peroxidase enzyme activity after quick freezing was significantly higher than that of slow freezing. Different freeze–thaw treatments had adverse effects on the quality of kiwifruit, and the damage of 25(C thawing conditions was more serious than that of 4(C thawing conditions. This research would provide new ideas for the production and storage of high-quality kiwifruit puree and potential technical support for kiwifruit puree commercial production. Practical Applications The results of this study showed that non-thermal processing can maintain the quality of kiwifruit puree better than traditional thermal processing, which provides a new idea for the production of high-quality kiwifruit puree. In addition, this study suggests that temperature fluctuations should be minimized during storage to better maintain kiwifruit quality. This will provide potential technical support for the commercialization of kiwifruit puree. [ABSTRACT FROM AUTHOR]

The talas banana is the superior local fruit of South Kalimantan. Talas bananas are still utilized in a few of applications and are mostly consumed fresh. Talas bananas have a particular aroma that no other banana has. This study aimed to analyze the effect of heating time, temperature, and size reduction on talas banana puree's sensory and chemical quality. The heating temperatures used were 70, 90, and 121oC. The heating time for 70 and 90oC was 15, 20, and 25 minutes, while for 121oC was 2, 4, and 6 minutes. The effect of size reduction was coarse texture (30 seconds) and fine texture (1 minute). Talas banana puree was analyzed by scoring test (color, texture, aroma, and taste) and chemical test (moisture content, pH, total dissolved solids, total titrated acid, reducing sugar content, and protein content). Data were analyzed using Analysis of Variance (ANOVA) with a nested factorial randomized block design at temperature with a further test was Duncan's test with α=5%. Sensory quality data were analyzed by the Kruskal Wallis test at α=5%, followed by the Tukey test at α= 5%. Talas banana puree is light yellow, close to the soft, banana aroma, and sweet taste. The best results for talas banana puree were obtained at 70oC with a 15-minute heating time and a 1-minute size reduction, 90oC with a 15-minute heating time and a 1-minute size reduction, and 121oC with a 6-minute heating time and a 1-minute size reduction.

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Ipomoea batatas L. represents one of the most important tuber crops, after potato, and could be a real aid in preventing food insecurity, and malnutrition or sustaining a healthier lifestyle. Four thermal treatments were used to process the raw sweet potatoes into ready-to-eat products: boiling, steaming and steaming coupled with ohmic heating at two different voltage gradients (17.5 V/cm and 20 V/cm). Proximate composition, phytochemicals content, color parameters, viscosity, and texture as the main quality properties of the orange sweet potato purees were determined. The sample processed through steaming coupled with ohmic heating registered higher values for the total phenolic content (4.60±0.30 - 5.15±0.15 mg GAE/g DW) and total flavonoids content (7.07±0.41 - 7.66±0.88 mg EQ/g DW), compared to the control sample (4.33±0.28 mg GAE/g DW for the and 4.52±0.30 mg EQ/g DW, respectively), when determining the phytochemical profile. Among all the applied heat treatments, the mastication process was significantly improved when combining steaming with ohmic heating. These results are promising for developing new ready-to-eat products containing high nutritive tubers. [ABSTRACT FROM AUTHOR]

Pumpkin is a rich sources of fibers and bioactive compounds. Pumpkin dry concentrates for puree are one of the main pumpkin processing products, as they can be easily stored for a long time. Pumpkin concentrates can be restored by adding liquid and consumed as a puree or used as intermediate products. Powdered pumpkin concentrates have sufficient nutritional value and provide a balanced diet: they are good sources of vitamins, contains a sufficient amount of macro and microelements. The aim of the study was to obtain a dry pumpkin concentrate that can be consumed as a puree or used as a functional ingredient in food products to improve their nutritional value and taste. The technology of preparation of concentrate for puree has been developed. The optimal parameters for the preparation of the concentrate for puree are: the drying temperature is 45 - 50 0C for 8 - 10 hours to a humidity of 10 - 12%. Organoleptic parameters were evaluated by such indicators as, taste, smell and consistency by panel test. Microbiological indicators (method of sowing in agarized nutrient media and the most probable number method), mineral (by atomic absorption spectrometry and atomic-emission method), vitamin and amino acid composition (by the HPLC method) were also investigated. All the concentrate samples had a powdery consistency, had a pleasant pumpkin flavor and aroma. According to physico-chemical and microbiological indicators, the concentrate samples met the requirements of TR CU 021/2011. The results indicated that pumpkin is rich source of vitamins and minerals. The analysis of biological value showed that the amino acid composition is balanced, since it contains essential amino acids. Thus, pumpkin processing will solve the problem of processing melon raw materials and will expand the range of powdered concentrates and are intended for baby food in the form of puree. [ABSTRACT FROM AUTHOR]

It is well known that processed products obtained from fruit and vegetable products have very useful, functional and natural health-improving properties. The value of vegetables and fruits is largely measured by the level of accumulation in them of not only vitamins, but also other physiologically active substances: sugars, organic acids, mineral salts, carotenoids, pectin's, etc. Depending on the variety and growing conditions, these indicators vary. In addition, we have found that not only mono-component fruit and vegetable products, in particular juices, purees, jams, etc., are very useful, but poly-component, as it becomes more enriched in active useful components, balanced and full-fledged. In this case, the aim of this research was evaluation and physico-chemical analyses of the selected regional apples, carrots, beets, plums and currants varieties, which, based on the results obtained, will later be used to develop technologies for obtaining fruit and vegetable jams, purees, juices from fruits and vegetables (apples, carrots, beets), etc., enriched with pectin, with functional and with natural health-improving properties. 12 regional fruits and vegetables were investigated: Carrots - «Alau», and «Shantane», beetroots - «Bordeaux», and "Red-brown", apples - «Golden Delicious», «Zarya Alatau», «Idared», and «Star -crimson», plums - «Stanley", and «Edinburgh», as well as black currant «Golden», and red currant «Altai». We investigated: titrated acidity (%), total sugars (%), soluble dry substances (%), pH, total pectin (%), carotene (mg/kg), and vitamin ? (mg %). Physico-chemical properties of regional varieties of fruits and vegetables selected for the development of technologies for the production of juices, purees, jams, was carried out by analyzes according to the following methods and standards: soluble dry substances - GOST 28562 - 90; titrated acidity - GOST 25555.0-82; pH of the medium - GOST 26188-84; total sugar - GOST 8756.13-87; vitamin "C" GOST 24556-89; carotene - GOST 8756.22-80; and pectin - methods of biochemical research of plants by Ermakov et al., [8]. According these results, we selected regional apples, carrots, beets, plums and currants varieties, which, based on the results obtained, will later be used to develop technologies for obtaining fruit and vegetable jams, purees, juices from fruits and vegetables. In selected varieties were investigated the indicators of the quantitative yield of the liquid phase and pomace as: total weight (g), mass of pomace (g), squeezes (%), mass of juice (g), juice (%), and common losses (%) by classical methods. According to the results in 12 selected fruits and vegetables, the total pectin content in the regional carrot variety was at the level of: 0,78 ± 0,1% - 0,84 ± 0,2%; in beetroot: 1.11 - 1.18 ± 0.2%; in apple: 1.45 ± 0.1 - 1.68 ± 0.2%; in the plum: 5.12 - 5.73 ± 0.1%; and in currant - 5.07 ± 0.1 - 7.74 ± 0.2%. The content of vitamin "C" in the regional apple varieties was at the level of: 8.36 - 12.16 mg/%, plum 6.57 - 8.50 mg/%, currant - 34.2 ± 0.6 - 129.816 ± 0.9 mg/%, and carotene in carrots at the level of: 9.6 - 9.8 ± 0.2 mg/kg. According to the content of pectin and carotene we selected the following regional fruits and vegetables: 3 regional varieties of apples: "Golden Delicious", "Star-Crimson", "Idared", then one carrot variety - "Alau", and one beet variety - "Bordeaux". The juice yield in the regional apple varieties is at the level of 43.76 ± 1.0% - 46.77 ± 2.0%, and the pomace: 547 - 620 ± 2.0 g; carrot juice - 41.12 ± 3.0%, and pomace - 547 - 546 ± 2.0 g; as well as beet juice - 39.75 - ± 3.0% and pomace - 519 - 535 g ± 2.0 g, of the total weight of the product. We can conclude that we made a fruit and vegetables selection with functional and with natural healthimproving properties, that will be suitable for development of technologies for obtaining jams, purees, and juices with more acceptable compositions of them in order to achieve an effective balanced composition of the target product for biologically active substances. The results obtained are very important in the development of rational technological modes of the above products. [ABSTRACT FROM AUTHOR]

Puree is commonly prescribed for patients with mastication and bolus formation difficulties, but its appearance might negatively impact appetite and intake. Molded puree is marketed to be an alternative to traditional puree, but the process of molding puree could alter the properties of the food significantly and lead to different swallowing physiology as compared to puree. The current study investigated the differences between traditional and molded puree in terms of swallowing physiology and perception in healthy individuals. Thirty two participants were included. Two outcomes were used to quantify the oral preparatory and oral phase. Fibreoptic endoscopic evaluation of swallowing was used to assess the pharyngeal phase as it could retain the purees in their original form. Six outcomes were collected. Perceptual rating of the purees were provided by participants in six domains. Molded puree required significantly more masticatory cycles (p < 0.001) and longer time for ingestion (p < 0.001). Molded puree had longer swallow reaction time (p = 0.001) and more inferior site of swallow initiation (p = 0.007) compared with traditional puree. Participants' satisfaction with the appearance, texture and overall of molded puree was significantly greater. Molded puree was perceived to be more difficult to chew and swallow. This study established that the two types of puree were different in various aspects. The study also provided important clinical implications regarding the use of molded puree as a form of texture modified diet (TMD) in patients with dysphagia. The results could serve as the foundation of larger cohort studies on the effect of various TMDs on patients with dysphagia. [ABSTRACT FROM AUTHOR]

Ice cream is a product of high sensory acceptance because of the countless flavor options and their combination. It has become one of the most popular desserts and its production is increasing year by year and highly accepted by children, adolescents, adults, as well as the elderly public. A number of studies have been carried out in developing new functional ice creams with ingredients such as fruits like avocado, dragon fruit, banana, passion, guava, lemon and soursop. The present study was, therefore, carried out to assess the possibility of producing homemade ice cream with enhanced nutritional value with mustard green leaves. This research explored the utilization of powdered and fresh mustard green leaves in the form of puree as nutritional enrichment for homemade ice cream. Homemade ice cream ingredients in this experiment consisted of 100 g solids and 150 ml water. The solids consisted of 74 g full cream milk powder, 15 g sugar, 10 g skimmed milk powder, 0.5 g emulsifier, and 0,5 g Carboxy Methyl Cellulose. Mustard green powder was added in accordance to treatments, namely 3%, 6%, 9% and 12% from the 100 g solids. Whereas mustard green puree were added as replacement of 100 ml water from the total of 150 ml water in the formula. Control treatment was made with no mustard green powder or puree. The chemical and physical characteristics were determined in three replicates using randomized completely blocked design. Data was submitted to Analysis of Variance (ANOVA) and further tested using Honestly Significant Difference (HSD). Based on the results of this study, the addition of mustard green powder and puree on homemade ice cream had significant increase in ash content, total chlorophyll, melting rate, viscosity, and yellowness, but a decrease in overrun, lightness, and redness. The higher the concentration of mustard green powder or puree, the higher the increase of ash content, total chlorophyll, melting rate, viscosity and yellowness. On the other hand, the higher the concentration of mustard green powder or puree the higher the decrease of overrun, lightness, and redness. Mustard green powder gave higher ash content and total chlorophyll than the puree, but mustard green puree gave brighter colour indicated by higher lightness, greenness, and yellowness. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food & Dairy Sciences is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract Background As a result of the high prevalence of dysphagia in aged care facilities, demand for pureed diets is increasing. One of the biggest challenges for pureed diets is the reduced nutritional density due to the cooking process, such as when blending or softening with liquid. This study aimed to investigate the impact of innovative energy and protein-enriched meat puree on the nutrition intake and nutritional status of aged care residents requiring pureed diets. Methods This is a single-blinded randomised controlled trial conducted in two aged care facilities using a crossover design. Twenty-two residents aged 83.2 ± 7.3 years participated in a 12-week study. Participants were blocked randomised into two groups and received a 6-week of either control (unaltered freshly made pureed diets by facilities) or intervention diet, followed by a 2-week washout and then 6-week of alternative treatment. During the intervention, freshly made meat pureed portions were swapped to hydrolysed meat, which contained 144 -392 kcal and 5.6–6.8 g more energy and protein per 100 g. Nutrition intake was collected using a validated visual estimation method over 24 h on two non-consecutive days during the control and intervention phases. A two-tailed t-test was used to compare the significance. Results The intervention diet significantly increased energy (147 ± 285 kcal, p = .02), protein (4 ± 7 g, p = .04), and fat (3 ± 8 g, p = .07) intake in comparison to the control diet. Nutritional status was improved by the end of the intervention as evidenced by a higher nutritional assessment score using Mini-Nutritional Assessment – Short Form (9.1 ± 1.8) and a weight gain of 1.3 ± 1.7 g, p = .04. No significant differences were found in body composition using bioelectrical impedance analysis, calf circumference and mid-upper arm circumference. Though handgrip strength did not differ at the end of control and intervention, significance was found between the changes in control and intervention period. Plasma branched-chain amino acid increased significantly with hydrolysed meat consumption. Conclusions As a dietary enrichment, hydrolysed meat is a promising intervention for pureed diet consumers in aged care facilities, improving residents’ dietary intake and reducing malnutrition risk. Future larger multicentre studies with longer intervention periods are required to confirm the effectiveness and residents’ acceptance. Trial registration Australian New Zealand Clinical Trials Registry (ACTRN12622000888763).

Apple and apple derivatives (e.g., juices, puree) are the most important foodstuffs contaminated with patulin (PAT) in the human diet. To routinely monitor these foodstuffs and ensure that the PAT levels are below the maximum permitted levels, a method using liquid chromatography combined with tandem mass spectrometry (LC-MS/MS) has been developed. Afterwards, the method was successfully validated, reaching quantification limits of 1.2 μg/L for apple juice and cider, and 2.1 μg/kg for puree. Recovery experiments were performed with samples fortified with PAT in the range of 25–75 μg/L for juice/cider and 25–75 μg/kg for puree. The results show overall average recovery rates of 85% (RSDr = 13.1%) and 86% (RSDr = 2.6%) with maximum extended uncertainty (Umax, k = 2) of 34 and 35% for apple juice/cider and puree, respectively. Next, the validated method was applied to 103 juices, 42 purees and 10 ciders purchased on the Belgian market in 2021. PAT was not found in the cider samples, but it was present in 54.4% of the tested apple juices (up to 191.1 μg/L) and 7.1% of the puree samples (up to 35.9 μg/kg). When comparing the results to the maximum levels set by Regulation EC n° 1881/2006 (i.e., 50 μg/L for juices and 25 μg/kg for puree for adults, and 10 μg/kg for infants and young children), exceedances were observed in five apple juices and one puree sample, for infants and young children. Using these data, a potential risk assessment for consumers can be suggested, and it is found that the quality of apple juices and purees sold in Belgium needs further regular surveillance. [ABSTRACT FROM AUTHOR]

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]

We examined how water content and distribution shape the network structure and oral processing characteristics (i.e., rheology and friction properties) of pureed foods. Our findings suggested that a decrease in water content resulted in increased hardness, tighter binding between water and puree components, and a denser gel formation. When the ratio of avocado puree to water surpassed 1:1.5, the sample assumed a gel-like texture. Oral tribology tests revealed that in puree by water, lower viscosity yielded better lubrication. Nevertheless, as the proportion of slurry increased, the lubricating efficacy of lipid droplets and pectin became more pronounced, causing the friction coefficient to decline with increasing viscosity. Our study sheds light on the effects of water content on the rheology and friction of pureed foods, providing a straightforward solution for families dealing with different levels of swallowing challenges seeking safe food choices. [Display omitted] • Variations in water content lead to distinct structural robustness in avocado puree. • Avocado purees with varying water content suit distinct IDDSI grading categories. • Apparent viscosity and elasticity of avocado puree increase as water ratio decreases. • Avocado puree's lubricating efficacy is not linearly correlated with its viscosity. [ABSTRACT FROM AUTHOR]

Fruit puree is one of the most popular semi-finished products. Rose hips have a wide range of positive effects on the human body due to the biologically active substances they contain. The research objective was to assess the quality rosehip puree produced using a mechano-acoustic homogenizer and to define its shelf life. The study featured several samples of puree made of fresh or dried rose hips. The experiment involved two types of processing methods: traditional and mechano-acoustic. The analysis was based on standard methods. The mechano-acoustic homogenizer made it possible to combine several technological operations: grinding, homogenization, deodorization, and disinfection. The processing conditions were as follows: exposure intensity – 100–500 W/kg, time – 15–30 min, temperature – 50–65°C, disinfection time – 20–60 s, disinfection temperature – 95–97°C. Both fresh and dried rose hips puree samples produced with the help of a mechano-acoustic homogenizer had the best sensory properties, which exceeded those of the control samples by 9% for appearance, 15% for color, 21% for smell, and 30% for texture and taste. The test samples were by 10% richer in sugars, proteins, free organic acids, and minerals. They contained more biologically active substances: dietary fiber and β-carotene – by an average of 10%, phenolic substances – 20%, ascorbic acid – 40%. According to the sensory, physical, chemical, and microbiological indicators, the shelf life of rose hip puree produced using mechano-acoustic equipment was 24 months in glass packaging. The mechano-acoustic homogenizer method optimized the technological operation, and the finished product had more nutrients and better quality indicators than those of puree obtained by traditional technologies. The rose hip puree retained its quality characteristics for 24 months at ≤ 25°C and humidity ≤ 75% in glass jars in a dark place.

This article presents the results of patent and information research with the study of scientific and technical literature of domestic and foreign researchers, with the study of materials of Internet resources, available statistical data on the processing and development of technologies for obtaining fruit and vegetable jams, purees, juices from fruits and vegetables (apples, carrots, table beets, etc.) enriched with pectin extract from secondary raw materials of the sugar industry. At the same time, the absolute novelty in the Republic of Kazakhstan has been established for the development of technologies for the production of fruit and vegetable jams, purees, juices from fruits and vegetables (apples, carrots, table beets, etc.) enriched with pectin extract from secondary raw materials of the sugar industry. As a result of the research carried out, 3 zoned apple varieties were selected for the development of technology for the production of jam, puree and juices with functional, bioecological and natural health properties, in particular, Golden Delicious, Star-Crimson, Idared, 1 - carrot varieties: Alau, 1 beet varietу: "Bordeaux", 1 plum variety: "Stanley" and 2 varieties of currants: "Golden", "Altai", which, according to the content of the pectin extract, will make it possible to make more acceptable compositions of them in order to achieve an effective balanced composition of the target product for biologically active substances.

Large variability exists in ingredient selection and preparation of home prepared infant purees and there is a lack of data on nutritional quality in comparison to commercially prepared purees. This work had two aims. Study 1 compared the nutritional value of commercially prepared and home prepared infant purees. Food profiles from national food composition databases were used as a proxy for home prepared puree and served as the benchmark for the commercially prepared infant purees. Study 2 focused on a subset of produce that underwent molecular weight analysis to determine differences in carbohydrate profiles. Eighty-eight percent of the measurable micronutrients fell within or above the home prepared norm range with micronutrients falling below the range explained by differences in soil and growing conditions. Physicochemical characterization showed similar carbohydrate profiles with >90% of the carbohydrate fraction in the water extract constituted by low molecular weight sugars for purees produced with home preparation and commercial preparation. The estimated glycemic load (eGL) showed comparable potential impact on blood sugar levels with all purees having a low eGL (<10 glucose equivalent). In conclusion, these data suggest that both preparations provide similar micronutrient density and carbohydrate profiles. [ABSTRACT FROM AUTHOR]

Mango and mangosteen are commercially important tropical fruits with a short shelf life. Fruit processing is one of the alternatives to extend the shelf life of these fruits. Purée is one of the processed products of fresh fruit. In this research, the quality of mango and mangosteen purée was analyzed. Titratable acidity (TA) and total soluble solids (TSS) were predicted using non-destructive near-infrared (NIR) spectroscopy. A partial least squares regression (PLSR) model was developed based on the NIR spectra with a wavelength ranging from 800 to 2500 nm. The PLSR model returned a coefficient of determination (r2) and a ratio of prediction to deviation (RPD) of 0.955 and 4.7 for TSS, and 0.784 and 2.2 for TA, in the mango purée. Similarly, the best model was selected for the TSS prediction in the mangosteen purée through PLSR, with an r2, a root mean square error of cross-validation (RMSECV), and RPD of 0.799, 0.3% malic acid, and 2.2, respectively. The results show the possible application of NIR spectroscopy in the product processing line, although a larger number of samples with wide variation in future studies are needed as an input to update the model, in order to obtain a more robust model. [ABSTRACT FROM AUTHOR]

Background: As a result of the high prevalence of dysphagia in aged care facilities, demand for pureed diets is increasing. One of the biggest challenges for pureed diets is the reduced nutritional density due to the cooking process, such as when blending or softening with liquid. This study aimed to investigate the impact of innovative energy and protein-enriched meat puree on the nutrition intake and nutritional status of aged care residents requiring pureed diets.Methods: This is a single-blinded randomised controlled trial conducted in two aged care facilities using a crossover design. Twenty-two residents aged 83.2 ± 7.3 years participated in a 12-week study. Participants were blocked randomised into two groups and received a 6-week of either control (unaltered freshly made pureed diets by facilities) or intervention diet, followed by a 2-week washout and then 6-week of alternative treatment. During the intervention, freshly made meat pureed portions were swapped to hydrolysed meat, which contained 144 -392 kcal and 5.6-6.8 g more energy and protein per 100 g. Nutrition intake was collected using a validated visual estimation method over 24 h on two non-consecutive days during the control and intervention phases. A two-tailed t-test was used to compare the significance.Results: The intervention diet significantly increased energy (147 ± 285 kcal, p = .02), protein (4 ± 7 g, p = .04), and fat (3 ± 8 g, p = .07) intake in comparison to the control diet. Nutritional status was improved by the end of the intervention as evidenced by a higher nutritional assessment score using Mini-Nutritional Assessment - Short Form (9.1 ± 1.8) and a weight gain of 1.3 ± 1.7 g, p = .04. No significant differences were found in body composition using bioelectrical impedance analysis, calf circumference and mid-upper arm circumference. Though handgrip strength did not differ at the end of control and intervention, significance was found between the changes in control and intervention period. Plasma branched-chain amino acid increased significantly with hydrolysed meat consumption.Conclusions: As a dietary enrichment, hydrolysed meat is a promising intervention for pureed diet consumers in aged care facilities, improving residents' dietary intake and reducing malnutrition risk. Future larger multicentre studies with longer intervention periods are required to confirm the effectiveness and residents' acceptance.Trial Registration: Australian New Zealand Clinical Trials Registry (ACTRN12622000888763). [ABSTRACT FROM AUTHOR]

Background. Baby food products contain the necessary components for life and elements that are unsafe for health, particularly the radioactive isotopes of strontium-90 and cesium-137. Radiation from isotopes ingested at such an early age can lead to irreversible damage to organs and tissues, negatively affecting a person’s later life. Materials and methods. As an object of research, we selected specialized ready-to-eat baby food products from canned fish to fruit and milk purees sold and produced in the Republic. We analyze baby food products for compliance with the specific activity indicators of strontium-90 and cesium-137 with the internal hygienic standard of the Republic of Belarus GN 10-117-99 and the technical regulation of the Customs Union «On food safety» (TR TS 021/2011). We study the specific activities of cesium-137 and strontium-90 using RKG-AT1320 and MSK-AT1315, respectively. In addition, we undertake statistical analysis using the Statistica package, where we determine the coefficient of variation of an indicator within a product and the variance of the available values. Results. In 14 types of baby food, we found the following features: the specific activities of cesium-137 varied from 1,2 Bq/kg in Beef Puree to 7,0 in Peach Puree, which, in our opinion, is due to a decrease in the content of radionuclide during its migration in food chains: plant → animal, as well as technological features of product preparation. Specific activities of strontium-90 varied from 1 Bq/kg in Banana and Strawberry Puree with Cream to 1,85 Bq/kg in Reduced Apple-Rosehip Juice. We also noted that within the species «Puree of banana and strawberry with a cream», the values also change in a wide range for the specific activity of strontium-90 from 1 Bq/kg to 1.8 Bq/kg. Errors in the determination procedure can explain this fact since the product is thermally concentrated. Statistical analysis showed that the smallest coefficient of variation was in «Prune puree» – 3,18%, and the highest in «Salmon puree» – 75%. The high coefficient of variation in «Salmon puree» is due to the diversity of the fodder base for salmon. On the other hand, the low value of the coefficient of variation in «Prune puree» is caused by the uniformity of the growing conditions of prunes. Conclusion. The analyzed specialized baby food products comply with the republican normative act GN 10-117-99 and the EAEU standard TR CU 021/2011.

BACKGROUND: In this study, the duration of high‐pressure processing (HPP) required to achieve a 5 log reduction of Escherichia coli O157:H7 in fruit purees was evaluated. Banana, cantaloupe, and dragon fruit purees were subjected to HPP at 600 MPa for 300, 270, and 270 s, respectively, and their physicochemical properties and enzyme activities were then analysed. Diabetic mice were fed fresh and HPP‐treated purees to observe their effects on the glycemic index (GI) and postprandial blood glucose response. RESULTS: Compared with their fresh counterparts, the HPP‐treated banana and dragon fruit purees exhibited significantly higher viscosities, lower glucose concentrations, and higher glucose dialysis retardation indices and showed disrupted sucrose invertase and polygalacturonase activities. The GI and postprandial blood glucose response were not significantly different between the fresh and HPP‐treated cantaloupe purees. By contrast, the peak time of glucose response (Tmax) was delayed from 30 min to 60 min, and the area under the receiver operating characteristic curve was reduced by 40% in the mice fed HPP‐treated banana and dragon fruit purees. The GIs of the HPP‐treated banana and dragon fruit purees (were 50.3 and 44.8, respectively) were significantly lower than those of their fresh counterparts (85.1 and 75.2, respectively). CONCLUSION: HPP can change the physicochemical properties of fruit purees, resulting in stabilized blood glucose levels and lower GIs after consumption. Therefore, purees processed in this manner would benefit consumers and patients with diabetes/pre‐diabetes who need to maintain stable blood glucose levels (Fig. S1). © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The aim of this study is to analyze the effects of pretreatments and drying temperature on the freeze-drying (FD) kinetics, ascorbic acid content, color changes, and antioxidant activity (AA) of strawberries. Experiments were performed at 20 °C, 40 °C, and 60 °C, with a constant pressure of 63 Pa in the FD chamber. The strawberry samples were cut into slices (CS) and pulped (PS) before drying. The drying kinetics was best described using the Midilli or logistic model depending on the strawberry grinding method used and the FD temperature. The FD of strawberries significantly increased the lightness, redness, and yellowness of the dried fruit. The FD temperature and pretreatment methods had little influence on the total phenolic content (TPC) and AA. The lowest TPC was found in strawberry pulps after dehydration at 60 °C, and the highest TPC was observed in strawberry slices dehydrated at the same temperature (18.54 and 22.04 mg of gallic acid equivalent per gram of dry mass, respectively). Furthermore, the ascorbic acid content in dried strawberries was higher for the samples freeze-dried at a higher temperature. [ABSTRACT FROM AUTHOR]

Two main sources of fibers and bioactive compounds represented by pumpkin (Cucurbita maxima L.) and quince (Cydonia oblonga Mill.) were selected for the present study. The current changes in consumers behavior oblige manufacturers to develop new assortments of ready-to-eat products, considering their nutritional characteristics. Hence, this study aimed to process free sugar pumpkin and quince puree using a combination of freezing (−15 °C) and cooking at 95 °C for 20 min. Four variants of purees were obtained by using different combinations between pumpkin and quince (pumpkin puree, quince puree, and pumpkin and quince puree in ratios of 1:1 and 3:1). The samples were characterized in terms of complex interconnected analysis, which could provide further information for the added-value products. Thus, highest values of β-carotene content were attributed to pumpkin puree (P −5.34 ± 0.05 mg/g DW) and pumpkin and quince puree 3:1 (PQ 3:1 −3.78 ± 0.014 mg/g DW). These findings are also supported by the values of ABTS inhibition, which was registered as 71.32% for the P sample and 76.25% for the PQ 3:1 sample. The textural analysis revealed firmness values of 1.27 N for pumpkin puree and 2.33 N for quince puree. Moreover, the structural changes were minimum, while the cellular structure and some tissues were preserved intact. [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]

Orange fleshed sweet potato (OFSP) is rich in provitamin A carotenoids and can thus be utilized to tackle Vitamin A deficiency (VAD) in Sub-Saharan Africa (SSA). Puree with high amounts of β-carotene processed from OFSP roots is currently being incorporated in baked products such as bread, cakes, biscuits, and buns. The objective of this study was to evaluate the nutritional composition of OFSP puree supplemented food products, that is, bread, buns, flakes, cakes, biscuits, muffins, soft cookies, golden biscuits and whole wheat flour bread. The composite products made from OFSP puree were analyzed for β-carotene content and proximate analysis. The highest concentration of β-carotene (19.86 mg/100g) was obtained in OFSP flakes. The concentration in buns with 20% puree was 0.58 mg/100g, while bread with 35% puree had a concentration of 3.02 mg/100g. Biscuits, cookies and cakes with high puree of 40% had β-carotene concentrations of 2.39, 1.83, and 2.30 mg/100g respectively. These concentrations are lower than in bread with 35% puree, and we see different proportions of ingredients and other factors such as cooking method, duration of cooking also play a major role in the final β-carotene concentration of the products. The total Retinol Activity Equivalents (RAE) for the OFSP products were significantly different with bread (35% puree) having a higher concentration of 216.67 µg/100g and OFSP buns (20% puree) having a lower concentration of 41.19 µg/100g. Orange fleshed sweet potato flakes had the highest concentration of 1443.2 µg/100g and whole wheat flour bread having the least of 6.9 µg/100g. The moisture content, total ash, crude fiber, crude fat, crude protein, and carbohydrate content of the OFSP products varied between 2.4-29.7%, 0.7-2.4%, 1.0-4.5%, 0.7-18.1%, 5.1-7.9% and 50.7-83.7%, respectively. The findings of this study show that different proportions of OFSP puree: wheat flour is not the only determinant on the final β-carotene concentration of the different OFSP products, the type and quantity of ingredients used, cooking time and method also contribute to the VA content. Diversification of OFSP food products helps increase its consumption and its added value. [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]

Hawthorn, which is known for its beneficial effects on health, grows in large quantities in our country. Despite the high level of phenolic compounds and the prevention effects towards various disea ses; it is consumed locally in limited quantities and not widely used in the food industry. Therefore, it is important to provide various value-added products of this fruit. The aim of this study is to produce puree from hawthorn fruits grown in Erzincan and Sivas (Suşehri). A pilot and industrial scale puree production line was designed according to general quality and sensory analyses out without using sweetener during production. The properties of puree were determined in the R&D laboratory. As a result of this study, hawthorn puree with a brix of 7.37±0.01 and a Bostwick of 5.5±0.1 was obtained, which was evaluated as neutral in taste, homogeneous in texture and having slight spots that could be preferred by consumers. [ABSTRACT FROM AUTHOR]

Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) purée in bread can increase vitamin A intake among consumers. The study investigated the influence of wheat flour substitution with 20–50% of OFSP purée on proximate composition, color, β-carotene, water activity, and microbial keeping quality. The moisture content, crude protein, crude fat, total ash, crude fiber, and carbohydrate in bread ranged from 28.6–32.7%, 9.9–10.6%, 5.0–5.5%, 1.9–3.2%, 1.4–1.8%, and 79.1–80.9%, respectively. β-carotene, total ash, and crude fiber contents in bread, and Hunter color values a*, b*, chroma, and ∆E significantly increased with the addition of OFSP purée. Total viable counts (TVC), yeast, and molds in bread ranged from 2.82–3.64 log10 cfu/g and 1.48–2.16 log10 cfu/g, respectively, on the last day of storage. Water activity, TVC, and fungal counts were low in sweet potato composite bread as compared to white bread. Total β-carotene in OFSP bread ranged from 1.9–5.4 mg/100 g (on dry weight). One hundred grams of bread portion enriched with 40% and 50% OFSP purée provides more than 50% of vitamin A dietary requirements to children aged 4–8 years. Incorporation of up to 50% OFSP purée in wheat flour produces a relatively shelf-stable, nutritious, and health-promoting functional bread. [ABSTRACT FROM AUTHOR]

Relevance. This article presents the results of a study of the process of sucrose inversion in vegetable and fruit monocomponent purees with and without sucrose under the influence of ultrasonic action on them.Methods. For the study, experimental samples of carrot, pumpkin and Apple puree of two types were made – a monocomponent natural puree (without sugar) and puree with the addition of 5% sucrose (by weight). The main part of the study was to study the depth of sucrose inversion in experimental samples, depending on the specified parameters of ultrasound exposure at a frequency of 21.6 kHz for 30 minutes on a laboratory cavitation unit in a flow-through cyclic mode.Results. It was found that in all experimental samples, the amount of total reducing sugars increased significantly compared to the values obtained in control samples that were not subjected to ultrasonic treatment. So, in natural apple puree (without adding sucrose) after ultrasound exposure, an increase in total reducing sugars was detected by 9.3%, and in experimental samples of apple puree with added sucrose – by 10.9%, in relation to control samples, which is 1.2 times higher than in natural puree. In samples of carrot puree (without adding sucrose), the increase in total reducing sugars was 6.7%, and in puree with added sucrose, the increase was 12.2%, which is 1.8 times higher than the inversion in puree without sugar. In samples of pumpkin puree without sugar, the increase in reducing sugars was 4.2%, and in samples with added sucrose – 9.9%, i.e. 2.4 times higher than in samples without sugar.These data allow us to conclude that ultrasound exposure can intensify the inversion of sucrose with an increase in the number of reducing sugars, and this process takes place more deeply in products containing added sucrose.

Mango and mangosteen are commercially important tropical fruits with a short shelf life. Fruit processing is one of the alternatives to extend the shelf life of these fruits. Purée is one of the processed products of fresh fruit. In this research, the quality of mango and mangosteen purée was analyzed. Titratable acidity (TA) and total soluble solids (TSS) were predicted using non-destructive near-infrared (NIR) spectroscopy. A partial least squares regression (PLSR) model was developed based on the NIR spectra with a wavelength ranging from 800 to 2500 nm. The PLSR model returned a coefficient of determination (r2) and a ratio of prediction to deviation (RPD) of 0.955 and 4.7 for TSS, and 0.784 and 2.2 for TA, in the mango purée. Similarly, the best model was selected for the TSS prediction in the mangosteen purée through PLSR, with an r2, a root mean square error of cross-validation (RMSECV), and RPD of 0.799, 0.3% malic acid, and 2.2, respectively. The results show the possible application of NIR spectroscopy in the product processing line, although a larger number of samples with wide variation in future studies are needed as an input to update the model, in order to obtain a more robust model.

Introduction. The aim of the work was to study the effect of oat β-glucan on the viscosity-speed indicators of mixtures and physicochemical characteristics of milk-vegetable ice cream. Materials and methods. Milk-vegetable ice cream with a mass fraction of fat 3% and oat β-glucan in the amount of 0.5-1.0% with a stabilization system and without, as well as control samples of classic milk ice cream, were prepared. Rotational viscometry and well-known methods for studying the resistance to melting, overrun and ice cream dispersion of the air phase were used. Results and discussion. The structuring ability of β-glucan in ice cream with low fat and dry matter content was studied. The effective viscosity of ice cream mixtures with β-glucan in the amount of 0.5-1.0% is in the range of recommended values. Mixtures of milk ice cream with β-glucan are characterized by thixotropic ability, which is confirmed by the high degree of restoration of the destroyed structure. Combined use of β-glucan and fermented vegetable puree containing soluble pectin and softened vegetable fibers could significantly improve the viscosity-speed indicators of mixtures: the effective viscosity increases by 11.5-15.9%, the degree of recovery in on average - by 10%. Low-fat milk-vegetable ice cream with a β-glucan content of 0-1.0% acquires a creamy consistency. The increase in overrun and resistance to melting of ice cream with β-glucan is due to the formation of a specific secondary foam microstructure that is characterized by the presence of an additional framework of microbubbles, which wraps larger air inclusions and gives them additional mechanical stability during heating. Thus, it was proved that β-glucan is a universal ingredient that can, in addition to enrichment, perform a structuring and stabilizing function in the composition of low-fat milk-vegetable ice cream. Conclusions. Studies prove the feasibility of using oat β-glucan in the amount of 0.75-1.0% in the composition of low-fat milk-vegetable ice cream. [ABSTRACT FROM AUTHOR]

"Puree" in the local language is a process of concocting or mixing tobacco and whiting, finally forming a black paste and then rubbing it on the lips, the user. "Me puree" in local language terms is using "Puree". The purpose of this study was to determine the survey of Puree Users with no smoking history among housewives in Kosebo Village, Angata District, South Konawe Regency in 2019. This research method used a descriptive method, carried out in Kasebo Village, Angata District, South Konawe Regency. The population of all housewives was 203. The sampling technique used was proportional random sampling, and obtained a number of 54 respondents. The results of the research after analyzing the frequency distribution showed that the respondents' knowledge was lacking, the history of using "puree" was sufficient, the tradition of "puree" users was good, the income of "Puree" users was less and the previous disease history of "puree" users was less. It is recommended that a primitive program to provide public health education by conducting outreach to identify risk factors that can increase the incidence of both smokeless and smoked tobacco use. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

In this study purees were prepared from the three different varieties of sweet pepper (red var. Inspiration, yellow var. Bachata and green var. Indra). The effect of storage on the chemical [water activity, pH, non-enzymatic browning (NEB) index and color], bioactive (total phenols, flavonoids, antioxidant activity, ascorbic acid and carotenoids) and microbiological (total plate count and mold yeast count) quality of the purees were observed at the interval of 15 days for 75 days. Antioxidant activity of purees was assessed in terms of DPPH, metal chelating activity and reducing power assay. The non-significant (p < 0.05) changes were observed in the water activity and pH of purees upto 30 days of storage. The NEB index was high in green puree as compared to the others at the end of storage period.There was minor change in the color of purees during storage. Bioactive compounds retention was higher in red (90%) followed by yellow (82%) and green (70%) sweet pepper puree. The purees had microbial stability after the 75 days of storage. This study suggests that shelf life of sweet peppers can be enhanced in the form of purees with maximum retention of bioactive compounds. [ABSTRACT FROM AUTHOR]

Ice-cream is one of the most consumed dairy products. However, the commercial ice-cream product is low in natural antioxidants, dietary fibers, and minerals. Therefore, highly nutritious papaya can be incorporated into ice-cream. This study aims to produce ice-cream using papaya puree (20-80% w/v) and spray-dried papaya powder (20-80% w/v). The sensory properties (QDA and nine points hedonic scale), and physicochemical and proximate analysis of the ice-cream were performed. From sensory evaluation, ice-cream formulated with 20% (v/v) papaya puree gained the highest rate on overall acceptability and was most preferred among the formulated papaya ice-creams. Meanwhile, ice-cream formulated with 20% (v/v) papaya puree contains 23.53 ± 2.33% moisture, 2.30 ± 0.10% protein, 0.88 ± 0.06% ash, and 3.04 ± 0.81% fat. Therefore, ice-cream formulated with 20% (v/v) papaya puree might be suitable and more accepted by the consumers and may have a potential marketable value. [ABSTRACT FROM AUTHOR]

Bioactive compounds and physical properties of sea buckthorn purees at production and after storage at 2°C and 18°C for 3 months were investigated. Heat treatment of the berries prior to sieving increased yield of the purees from 80% to 84%, and gave purees with 27-65% higher concentrations of total carotenoids, but did not affect vitamin C and total phenolics (TP). High-pressure homogenization (HPH) reduced the size of the particles in the purees, leading to lighter and more yellow purees. Vitamin C, total carotenoids, and TP were not affected by HPH. Storage explained most of the variation in vitamin C, TP, and chromaticity, i.e. they decreased during storage, especially at the highest storage temperature. To obtain higher yield and products with higher concentrations of bioactive compounds, heat treatment prior to further processing is recommended. HPH can be used to alter the physical properties and color of the product.

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. [ABSTRACT FROM AUTHOR]

Two main sources of fibers and bioactive compounds represented by pumpkin (Cucurbita maxima L.) and quince (Cydonia oblonga Mill.) were selected for the present study. The current changes in consumers behavior oblige manufacturers to develop new assortments of ready-to-eat products, considering their nutritional characteristics. Hence, this study aimed to process free sugar pumpkin and quince puree using a combination of freezing (−15 °C) and cooking at 95 °C for 20 min. Four variants of purees were obtained by using different combinations between pumpkin and quince (pumpkin puree, quince puree, and pumpkin and quince puree in ratios of 1:1 and 3:1). The samples were characterized in terms of complex interconnected analysis, which could provide further information for the added-value products. Thus, highest values of β-carotene content were attributed to pumpkin puree (P −5.34 ± 0.05 mg/g DW) and pumpkin and quince puree 3:1 (PQ 3:1 −3.78 ± 0.014 mg/g DW). These findings are also supported by the values of ABTS inhibition, which was registered as 71.32% for the P sample and 76.25% for the PQ 3:1 sample. The textural analysis revealed firmness values of 1.27 N for pumpkin puree and 2.33 N for quince puree. Moreover, the structural changes were minimum, while the cellular structure and some tissues were preserved intact.

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).

BACKGROUND This study investigated the effects of high‐pressure processing (HPP) on the glycaemic index (GI) of atemoya puree (AP) in rats. Sprague–Dawley rats were fed with unprocessed and high‐pressure processed atemoya puree (HPP‐AP), and the GIs for the unprocessed AP and HPP‐AP were calculated from changes in blood glucose concentrations within 2 h after meals. The physicochemical properties of AP were analysed to understand the mechanism affecting its GI. RESULTS: The results showed that HPP (600 MPa for 15 min) could delay increase in postprandial blood glucose levels, decrease the peak value of postprandial blood glucose by 76.1%, and significantly decrease the GI of AP to 49.8 in the experimental group compared to 65.4 in the control group. HPP did not exert a significant effect on the glucose and pectin contents of AP, but it increased the viscosity of the puree and its dietary fibre content and delayed the time of peak glucose response. In the analysis of enzymes of the puree, we found that HPP significantly decreased the activities of sucrose invertase, pectin methylesterase and polygalacturonase, thereby decreasing the rate of glucose generation in the puree and stabilizing the pectin structure, which decreased the absorption of glucose by the small intestine, thus decreasing the GI value. CONCLUSION: Our findings suggest that HPP technology could effectively delay increase in postprandial blood glucose levels and decrease the GI value of AP, thus having a potential application in developing atemoya puree products with low GI. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a* value) than the puree without the peel, while yellow coloration (b* value) and lightness (L* value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry. [ABSTRACT FROM AUTHOR]

Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) purée in bread can increase vitamin A intake among consumers. The study investigated the influence of wheat flour substitution with 20–50% of OFSP purée on proximate composition, color, β-carotene, water activity, and microbial keeping quality. The moisture content, crude protein, crude fat, total ash, crude fiber, and carbohydrate in bread ranged from 28.6–32.7%, 9.9–10.6%, 5.0–5.5%, 1.9–3.2%, 1.4–1.8%, and 79.1–80.9%, respectively. β-carotene, total ash, and crude fiber contents in bread, and Hunter color values a*, b*, chroma, and ∆E significantly increased with the addition of OFSP purée. Total viable counts (TVC), yeast, and molds in bread ranged from 2.82–3.64 log10 cfu/g and 1.48–2.16 log10 cfu/g, respectively, on the last day of storage. Water activity, TVC, and fungal counts were low in sweet potato composite bread as compared to white bread. Total β-carotene in OFSP bread ranged from 1.9–5.4 mg/100 g (on dry weight). One hundred grams of bread portion enriched with 40% and 50% OFSP purée provides more than 50% of vitamin A dietary requirements to children aged 4–8 years. Incorporation of up to 50% OFSP purée in wheat flour produces a relatively shelf-stable, nutritious, and health-promoting functional bread.