Review
Food Science & Technology
Natalia L. Barboza, Josias Martins dos Anjos Cruz, Renilto Frota Correa, Carlos Victor Lamara, Alessandra Ramos Lima, Natalia Mayumi Inada, Edgar Aparecido Sanches, Jaqueline de Araujo Bezerra, Pedro H. Campelo
Summary: Buriti, one of the main fruits in the Amazon region, has significant nutraceutical properties and potential for technological and economic development. Its different parts contain various bioactive compounds with antioxidant, antimicrobial, prebiotic, anti-diabetes, and anti-cancer properties. However, there is a lack of in vivo evaluation of the bioactive compounds in buriti, highlighting the need for further research.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agronomy
Michal Krzyzaniak, Marek Aljewicz, Anna Bordiean, Mariusz Jerzy Stolarski
Summary: Insects are a potential source of food and feed for humans and livestock. This study investigated the effects of various drying methods on the physical and chemical parameters of yellow mealworm larvae. The results showed that blanching and freeze-drying increased moisture content and water activity, while there were no significant changes in protein, fiber, or fat content.
Article
Biochemistry & Molecular Biology
Klenicy K. L. Yamaguchi, David S. Dias, Carlos Victor Lamarao, Karen F. A. Castelo, Max S. Lima, Ananda S. Antonio, Attilio Converti, Emerson S. Lima, Valdir F. Veiga-Junior
Summary: This study evaluated the extraction methods of mesocarp and epicarp of bacuri fruits, finding that under specific conditions, substances with antioxidant properties can be obtained, and the main compounds were isolated in the extracts. This is the first study on extraction methods of bacuri agro-industrial waste.
Article
Food Science & Technology
Tais Fernanda Borgonovi, Mateus Kawata Salgaco, Gislane Lelis Vilela de Oliveira, Lucas Amoroso Lopes de Carvalho, Daniel Guariz Pinheiro, Svetoslav Dimitrov Todorov, Katia Sivieri, Sabrina Neves Casarotti, Ana Lucia Barretto Penna
Summary: The effect of probiotic fermented milk with different fruit pulps on the microbiota of healthy humans was evaluated. The presence of fruit pulp increased the viability of beneficial bacteria and the levels of short-chain fatty acids, while reducing the presence of ammonium ions. These effects may be attributed to the bioactive compounds present in the fruit pulps.
Review
Nutrition & Dietetics
Ke Qi Lau, Mohd Redzwan Sabran, Siti Raihanah Shafie
Summary: With the growth of human population and the decrease in resources, global demand for food is increasing, leading to the production of food wastes. Utilizing vegetable and fruit by-products can enhance food sustainability, meet the requirements of sustainable consumption and production patterns, and develop functional foods with high nutritional value.
FRONTIERS IN NUTRITION
(2021)
Article
Agricultural Economics & Policy
Chin Xuan Tan, Seok Shin Tan, Hasanah Mohd Ghazali, Seok Tyug Tan
Summary: The study evaluated the physicochemical properties of different parts of Thompson red avocado fruit, finding that the pulp contains the highest crude fat, while the peel and seed have lower ash content, total carbohydrates, and total soluble solids. Overall, the protein and titratable acidity content in these parts were low, with high moisture content.
BRITISH FOOD JOURNAL
(2022)
Article
Biochemistry & Molecular Biology
Maria Clara Coutinho Macedo, Vinicius Tadeu da Veiga Correia, Viviane Dias Medeiros Silva, Debora Tamires Vitor Pereira, Rodinei Augusti, Julio Onesio Ferreira Melo, Christiano Vieira Pires, Ana Cardoso Clemente Filha Ferreira de Paula, Camila Argenta Fante
Summary: In this study, yellow passion fruit peel flour was developed and evaluated for its characteristics, including physicochemical, microscopic, colorimetric, and granulometric properties, as well as its content of phenolic compounds and carotenoids, and antioxidant capacity. The analysis revealed that the flour had a light color, heterogeneous granulometry, and high content of carbohydrates, carotenoids, and phenolic compounds with strong antioxidant capacity. The presence of various beneficial compounds was identified through analytical techniques. The findings highlight the potential of yellow passion fruit peel flour as a food ingredient, offering advantages such as waste reduction, contribution to sustainability, and enhancement of functional properties in food products. Its high content of bioactive compounds also provides health benefits to consumers.
Article
Green & Sustainable Science & Technology
Magdalena Wrobel-Jedrzejewska, Urszula Steplewska, Elzbieta Polak
Summary: The food industry is facing water shortages caused by climate change, requiring water conservation. Research found that the water footprint of fruit paste production depends on production quantity and ingredient type, with a calculator developed to identify water consumption patterns.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Food Science & Technology
Wenmin Zhang, Heng An, Xiaoli Sun, Haiyu Du, Yiyi Li, Mengyao Yang, Zhu Zhu, Yongqiang Wen
Summary: In this study, a dual-functional nanofiber film was prepared to inhibit bacterial growth and monitor fruit freshness. The nanofibers exhibited excellent mechanical property and biocompatibility, and the antibacterial activities were improved under light irradiation. The color change of the nanofibers could be used to detect fruit freshness, and fruit tests confirmed their effectiveness in freshness keeping and monitoring.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Food Science & Technology
Bintao Zhao, Meng Sun, Jiyao Li, Ziwen Su, Zhixiang Cai, Zhijun Shen, Ruijuan Ma, Juan Yan, Mingliang Yu
Summary: This study investigated the carotenoid profiles and content in 132 yellow-flesh peach cultivars with different fruit developmental periods, fruit surface indumenta, and flesh colors. The results showed large differences in carotenoid content among the cultivars, with beta-carotene being the highest. Several high carotenoid content varieties were identified. Fruit developmental period, flesh color, and fruit surface indumenta significantly influenced the levels of different carotenoids.
Article
Energy & Fuels
Joao Moreira, Alan Carneiro, Diego Oliveira, Fernando Santos, Danielle Guerra, Manoel Nogueira, Hendrick Rocha, Felix Charvet, Luis Tarelho
Summary: The use of agroforestry residues for energy purposes in Brazil has been a long-standing reality. However, the lack of available information on energy properties of Amazon biomass types has hindered the potential increase in renewable energy contribution. This study aimed to propose equations to determine the higher heating values (HHVs) of these biomass types using experimental results and analyses. The validation of the proposed equations showed good agreement with experimental values, providing a reliable method for predicting HHVs of Amazon biomass types.
Article
Chemistry, Multidisciplinary
Katarzyna Marchwinska, Daniela Gwiazdowska, Krzysztof Jus, Paulina Gluzinska, Julia Gwiazdowska, Katarzyna Pawlak-Lemanska
Summary: This study evaluates the microbiological quality and antioxidant activity of fermented oat beverages enriched with extracts and freeze-dried fruits. The results show that freeze-dried chokeberry and chokeberry extracts have higher polyphenolic compound content than freeze-dried hawthorn and hawthorn extracts. The addition of fruit extracts and lyophilisates affects the polyphenolic compound content but does not significantly alter the antioxidant activity. The fermented beverages have high lactic acid bacteria count, low pH, and no microbiological contamination, making them a good dietary enrichment product.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Applied
Hao Deng, Guang Wu, Ronghu Zhang, Qingchun Yin, Bin Xu, Liying Zhou, Zhe Chen
Summary: Through extensive metabolomics analysis, a unique cultivar of rambutan, Baoyan No.2 (BY2), was identified to have significant taste variations during maturation. The metabolite 3,4-digalloylshikimic acid was found to be associated with the taste of BY2 rambutan and could serve as a taste biomarker. Furthermore, galactose metabolism, fructose and mannose metabolism, and amino acid biosynthesis pathways were found to be correlated with the taste variation.
Review
Food Science & Technology
Fellipe Lopes de Oliveira, Thaise Yanka Portes Arruda, Maressa Caldeira Morzelle, Ana Paula Aparecida Pereira, Sabrina Neves Casarotti
Summary: Recently, there has been a growing interest in exploring the prebiotic potential of fruit by-products (FBP) due to their high content of dietary fibers and polyphenols. These compounds have anti-inflammatory activity and can help maintain a healthy gut microbiota, reducing the risk of various diseases. Fermented milk is identified as a suitable carrier for FBP, and this review provides a comprehensive analysis of their potential as well as their impact on the nutritional and sensory qualities of fermented milk.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Muchekeza Jane Tafadzwa, Jombo Talknice Zvamaziva, Magogo Charles, Mugari Amiel, Manjeru Pepukai, Manhokwe Shepherd
Summary: Amaranth and quinoa flours were evaluated as alternative binders to corn-starch in sausage production, showing significant differences in composition, functional and thermal properties. Although quinoa and amaranth were deemed acceptable as binders, amaranth aroma was disliked in comparison to corn-starch sausages.