Peach (Prunus persica L. Batsch) is a valuable temperate fruit from the Rosaceae family, which also includes many other commercially important fruits such as apples and pears, apricots, cherries and ...plums, and blackberries, raspberries and strawberries. Peaches are known for being a rich source of bioactive compounds, including flavonoids, anthocyanins, carotenoids, phenolic compounds, and vitamins, as well as possessing a high antioxidant activity, all of which are associated with various health benefits. Furthermore, consumers greatly value high-quality peaches due to their exceptional nutritional value and enjoyable sensory attributes. This publication aims to familiarize growers, Extension agents and specialists, and the public with insight into drying methods of peach fruit, including freeze-drying and dehydration, that can extend shelf life of this commodity for year-round enjoyment.
The aim of this work was to give as much information as possible on Rosa canina dried fruit that is commercially available in Serbia. In order to provide the chemical composition, the ...UHPLC-DAD-ESI-MS method was employed for both polar and non-polar extracts of samples obtained with a solvent mixture consisting of hexane, acetone, and ethanol in a volume ratio of 2:1:1, respectively, and 0.05% (w/v) butylated hydroxytoluene. In addition, the total content levels of lycopene, β-carotene, total polyphenols, and flavonoids were determined by means of UV-vis spectrophotometry. The antioxidant activity was tested by applying four different methods: ABTS, DPPH, FRAP, and CUPRAC. Overall, nine compounds were identified. The results of chemical composition analysis were used as the basis for the interpretation of the calculated results for the antioxidant and antimicrobial activity. The obtained results for R. canina dried fruit extract are as follows: β-carotene—7.25 mg/100 g fruit weight; lycopene—2.34 (mg/100 g FW); total polyphenol content (TPC)—2980 mg GAE/kg FW; total flavonoid content (TFC)—1454 mg CE/kg FW; antioxidant activity—ABTS 12.3 μmol/100 g FW, DPPH 6.84, FRAP 52.04, and CUPRAC 15,425; and antimicrobial activity—Staphylococcus aureus MIC/MMC 4/0 mg∙mLsup.−1, Enterococcus faecalis 4/0, Bacillus cereus 4/0, Escherichia coli 4/0, Salmonella enteritidis 4/4, Enteroabacter aerogenes 4/0, Pseudomonas aeruginosa 2/0, and Candida albicans 2/0.
To investigate the volatile components of Schisandra chinensis (Turcz.) Bail (commonly known as northern Schisandra) of different colors and to explore their similarities and differences, to identify ...the main flavor substances in the volatile components of the branch exudates of northern schisandra, and finally to establish a fingerprint map of the volatile components of the dried fruits and branch exudates of northern Schisandra of different colors, we used GC-IMS technology to analyze the volatile components of the dried fruits and branch exudates of three different colors of northern Schisandra and established a fingerprint spectra. The results showed that a total of 60 different volatile chemical components were identified in the branch exudates and dried fruits of Schisandra. The components of germplasm resources with different fruit colors were significantly different. The ion mobility spectrum and OPLS-DA results showed that white and yellow fruits were more similar compared to red fruits. The volatile components in dried fruits were significantly higher than those in branch exudates. After VIP (variable importance in projection) screening, 41 key volatile substances in dried fruits and 30 key volatile substances in branch exudates were obtained. After screening by odor activity value (OAV), there were 24 volatile components greater than 1 in both dried fruits and branch exudates. The most important contributing volatile substance was 3-methyl-butanal, and the most important contributing volatile substance in white fruit was (E)-2-hexenal.
This research studied the use of COsub.2 LASER microperforation as a pretreatment for the refractive window (RW) drying of apple slices with respect to total polyphenol content (TPC), antioxidant ...capacity, color ΔE, and product stability under accelerated storage. For this purpose, the processing variables assessed were pore size (200-600 µm), pore density (9-25 pores/cmsup.2), and drying temperature (70-90 °C). As baseline criteria, a comparison with respect to the control without microperforations and samples subjected to conventional tunnel and lyophilization were also considered. The increase in the pore size from 200 to 600 µm resulted in shorter drying times (≤40 min), minimal change in color (ΔE) and loss of TPC, while DPPH was negatively affected by the combined effect of the pore density and the drying temperature. In general, the use of RW with COsub.2 resulted in apples of higher quality than those obtained in conventional drying and comparable to those obtained through the use of freeze-drying. Finally, during accelerated storage, quality attributes decreased significantly for samples dried at 90 °C regardless of whether microperforations were used, suggesting that a compromise between drying temperature and pore size must be weighed to reduce processing time and to avoid further quality losses during storage.
Muscadine grape (Muscadinia rotundifolia Michx.) is a fruit crop native to America; it adapts well to a wide range of biotic and abiotic stresses and have thus been grown and vinified throughout the ...southeastern US for centuries. Currently, southeastern farmers grow approximately 5,000 acres of almost 100 improved muscadine-grape varieties for commercial use. Recent research demonstrated the fruit’s significant contribution of beneficial phytochemicals to the typical American diet; and thereafter, the demand for muscadine grapes considerably increased. Its thick peels and seeds, though, have prevented wider public consumption. This publication aims to introduce growers, Extension agents/specialists, and the general public to the potential for a new, value-added product that makes muscadine grapes much easier to eat and may diversify the food processing industry.
Spray drying fruit juice powders poses challenges because sugars and organic acids with low molecular weight and a low glass transition temperature inherently cause stickiness. This study employed a ...hydrophobic polytetrafluoroethylene (PTFE) film to mimic the surface of the drying chamber wall. The Central Composite Design (CCD) using response surface methodology investigated the impact of power (X.sub.1, Watt) and the duration of oxygenated plasma treatment (X.sub.2, minutes) on substrate contact angle (°), reflecting surface hydrophobicity. To validate the approach, Morinda citrofolia (MC) juice, augmented with maltodextrins as drying agents, underwent spray drying on the improved PTFE-coated surface. The spray drying process for MC juice was performed at inlet air temperatures of 120, 140, and 160°C, along with Noni juice-to-maltodextrin solids ratios of 4.00, 1.00, and 0.25. The PTFE-coated borosilicate substrate, prepared at a radio frequency (RF) power of 90W for 15 minutes of treatment time, exhibited a porous and spongy microstructure, correlating with superior contact angle performance (171°) compared to untreated borosilicate glass. Optimization data indicated that the PTFE film attained an optimum contact angle of 146.0° with a specific combination of plasma RF operating power (X.sub.1 = 74 W) and treatment duration (X.sub.2 = 10.0 minutes). RAMAN spectroscopy indicated a structural analysis with an ID/IG ratio of 0.2, while Brunauer-Emmett-Teller (BET) surface area analysis suggested an average particle size of less than 100 nm for all coated films. The process significantly improved the powder's hygroscopicity, resistance to caking, and moisture content of maltodextrin-MC juice. Therefore, the discovery of this modification, which applies oxygen plasma treatment to PTFE-coated substrates, effectively enhances surface hydrophobicity, contact angle, porosity, roughness, and ultimately improves the efficacy and recovery of the spray drying process.
Plum (Prunus domestica L.) is mostly represented on the European market as fresh or industrially processed as dried fruit. The plum drying process is usually carried out at higher temperatures ...between 85 and 90 degreesC, which can result with loss of bioactive compounds, sensory attributes, texture, taste and aroma. Therefore, the aim of this study was to examine the efficiency of applying different pre-treatments in combination with a lower drying temperature (42 degreesC) in order to obtain a high quality product and the highest retention of bioactive compounds (total phenols, total hydroxycinnamic acids and total flavonols). Three plum cultivars: cv 'Hauszwetschge Schuffer', cv 'President' and cv 'Topend plus' were treated with 11 different pre-treatments: abrasion in duration of 5, 10 and 15 minutes; submersion in KOH solution in concentration of 0,5, 1,0 and 1,5% at two temperatures of 22 degreesC and 60 degreesC in duration of 1 minute, and submersion of fruits in distilled water at two temperatures (22 and 60 degreesC) in duration of 1 minute. The highest retention of bioactive compounds (total phenols, total hydroxycinnamic acids and total flavonols) was obtained in the dried fruits of all plum cultivars treated by chemical and thermal pre-treatment while the lowest values were determined in fruits pre-treated with abrasion.
•Msalais has unique aromatic characters with strong dried fruit/fruit jam odor.•Furaneol contributes to the dried fruit odor with the highest OAV and FD.•Methionol and β-phenylethyl alcohol mostly ...contribute to fruit jam odor.•The effect of β-damascenone on dried fruit, fruit jam, and floral odors is complex.•PLSR is useful for high-throughput identification of key aromatic compounds.
Msalais is produced from local grape juice in southern Xinjiang (China), by concentration and natural fermentation. In the current study, we combined partial least-square regression analysis based on sensory quantitative descriptive and odor active values (OAVs), aroma extract dilution analysis, and aroma recombination and omission tests to delineate the unique aromatic characteristics of traditional Msalais. Msalais has strong dried fruit, fruit jam, and fruity odors, intermediate-strength caramel and baked odors, and weak floral and herbaceous odors, attributed to 24 key aromatic compounds with OAV ≥1 or flavor dilution ≥4. Furaneol, methionol, and 5-methylfurfural greatly contribute to the dried fruit, fruit jam, and caramel odors, respectively. β-Phenylethyl alcohol mostly contributes to fruit jam odor. β -Damascenone has a complicated effect on dried fruit, fruit jam, and floral odors. Fruity esters contribute to fruity odor. Floral odor is attributed to terpenes. These findings allow precise improvement of the variable quality of traditional Msalais.
In this study, the contamination levels of aflatoxins (AFs) and ochratoxin A (OTA) in 88 collected samples from Iran's market including dried mulberry, date, fig, and apricot were evaluated. The ...margin of exposure (MOE) was estimated to assess the risk of dietary intake of aflatoxin B1 (AFB1) and OTA. The incidence of AFB1 in dried mulberry, date, fig and apricot samples was 45.5, 40.9, 59.1, and 81.8%, respectively. Although the mean total AFs content in contaminated samples of date (2.61 μg/kg), fig (3.43 μg/kg) and apricot (2.91 μg/kg) was lower than the maximum limit set in the European Union (EU) (4 μg/kg), dried mulberry samples showed a higher contamination level (4.12 μg/kg). The co-occurrence of OTA and AFs were noted in 4 (18.9%), 2 (9.1%), 4 (18.2%), and 10 (45.5%) in the dried mulberry, date, fig and apricot samples, respectively. Based on the calculated MOE, the dietary exposure to AFs through the consumption of dried fruit in Iran poses a potential risk to consumer health. OTA was detected in 45.45%, 22.72%, 45.45%, and 50% of mulberry, date, fig and apricot samples, respectively. However, OTA levels in all types of dried fruit were below recommended level in EU regulation (10 μg/kg) and MOE >10000, representing no toxicological concerns for consumers.
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•Co-occurrence and aflatoxins (AFs) and ochratoxin A (OTA) in dried fruits were evaluated.•The mean AFB1 of mulberry, date, fig and apricot samples varied 2.09–3.03 μg/kg.•The mean value of total AFs in 9.09–22.72% of samples were more than established legal limit (4 μg/kg).•The OTA contamination in all samples were below the recommended limit (10 μg/kg).•The intake of AFs through the dried fruits in Iran poses a potential risk to human health.
Polysaccharide is considered to be the main active ingredient of the genus Lycium L., which is taken from the dried fruit of the famous Chinese herbal medicine and precious tonic known as wolfberry. ...Traditional uses include nourishing the liver and kidney and improving eyesight, with widespread use in the clinical practice of traditional Chinese medicine. Many studies have focused on the isolation and identification of the genus Lycium L. polysaccharide and its biological activities. However, the variety of raw materials and the mechanisms of polysaccharides differ. After extraction, the structure and biological activity of the obtained polysaccharides also differ. To date, approximately 58 kinds of polysaccharides have been isolated and purified from the Lycium genus, including water-soluble polysaccharides; homogeneous polysaccharides; pectin polysaccharides; acidic heteropolysaccharides; and arabinogalactans, which are composed of arabinose, glucosamine, galactose, glucose, xylose, mannose, fructose, ribose, galacturonic acid, and glucuronic acid. Pharmacological studies have shown that LBPs exhibit a variety of important biological activities, such as protection of nerves; promotion of reproduction; and anti-inflammatory, hepatoprotective, hypoglycemic, and eyesight-improving activities. The aim this paper is to summarize previous and current references to the isolation process, structural characteristics, and biological activities of the genus Lycium L. polysaccharide. This review will provide a useful reference for further research and application of the genus Lycium L. polysaccharide in the field of functional food and medicine.
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