Evaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert

Kakadu plum (KP; Terminalia ferdinandiana Exell, Combretaceae) is an emergent indigenous fruit originating from Northern Australia, with valuable health and nutritional characteristics and properties (e.g., high levels of vitamin C and ellagic acid). In recent years, the utilization of handheld NIR instruments has allowed for the in situ quantification of a wide range of bioactive compounds in fruit and vegetables. The objective of this study was to evaluate the ability of a handheld NIR spectrophotometer to measure vitamin C and ellagic acid in wild harvested KP fruit samples. Whole and pureed fruit samples were collected from two locations in the Kimberley region (Western Australia, Australia) and were analysed using both reference and NIR methods. The standard error in cross validation (SECV) and the residual predictive deviation (RPD) values were 1.81% dry matter (DM) with an RPD of 2.1, and 3.8 mg g−1 DM with an RPD of 1.9 for the prediction of vitamin C and ellagic acid, respectively, in whole KP fruit. The SECV and RPD values were 1.73% DM with an RPD of 2.2, and 5.6 mg g−1 DM with an RPD of 1.3 for the prediction of vitamin C and ellagic acid, respectively, in powdered KP samples. The results of this study demonstrated the ability of a handheld NIR instrument to predict vitamin C and ellagic acid in whole and pureed KP fruit samples. Although the RPD values obtained were not considered adequate to quantify these bioactive compounds (e.g., analytical quantification), this technique can be used as a rapid tool to screen vitamin C in KP fruit samples for high and low quality vitamin C.

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The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit

Applied Sciences ◽

10.3390/app10238432 ◽

2020 ◽

Vol 10 (23) ◽

pp. 8432

Author(s):

Cinzia Mannozzi ◽

Urszula Tylewicz ◽

Silvia Tappi ◽

Marco Dalla Rosa ◽

Pietro Rocculi ◽

...

Keyword(s):

Electric Fields ◽

Bioactive Compounds ◽

Osmotic Dehydration ◽

Drying Time ◽

Production Chain ◽

Processing Technologies ◽

Dpph Method ◽

Nutritional Characteristics ◽

Different Temperatures ◽

Good Retention

Undersized kiwifruits are considered waste; therefore, there is a need to develop sustainable processing technologies for their valorization, in order to have a positive economic impact on their entire production chain. Therefore, the aim of this study was to apply pulsed electric fields (PEF) combined with osmotic dehydration (OD) and air drying (AD) to develop a novel yellow kiwifruit dried snack with high nutritional functionality. In particular, the effect of the different pre-treatments, PEF (200 V/cm) and/or OD (trehalose at 40%), on the color, bioactive compounds content and antioxidant activity (AA) was evaluated on kiwifruit chips air-dried at three different temperatures (50, 60, 70 °C). The results showed that better color maintenance was observed at the drying temperature of 60 °C. Concerning the bioactive compounds, a good retention in total polyphenols (TP), vitamin C content and AA with the DPPH method was obtained on OD and PEF kiwifruit dried snacks, similar to that of control samples. Instead, the ABTS method showed the best AA in PEF and OD/PEF samples. In general, a shorter drying time in the OD- and PEF-treated samples could contribute to the higher sustainability of the process.

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Nutritional Characteristics and Antimicrobial Activity of Australian Grown Feijoa (Acca sellowiana)

Foods ◽

10.3390/foods8090376 ◽

2019 ◽

Vol 8 (9) ◽

pp. 376 ◽

Cited By ~ 5

Author(s):

Anh Dao Thi Phan ◽

Mridusmita Chaliha ◽

Yasmina Sultanbawa ◽

Michael E. Netzel

Keyword(s):

Antimicrobial Activity ◽

Vitamin C ◽

Bioactive Compounds ◽

Pantothenic Acid ◽

Biological Properties ◽

Natural Food ◽

Fruit Peel ◽

Wide Range ◽

Nutritional Characteristics ◽

Acca Sellowiana

The present study determined the chemical composition, bioactive compounds and biological properties of Australian grown feijoa (Acca sellowiana), including whole fruit with peel, fruit peel and pulp, in order to assess the nutritional quality and antimicrobial activity of this emerging subtropical fruit. Polyphenolic compounds and vitamins were determined by UHPLC-PDA-MS/MS, showing that the feijoa fruit not only contains high amounts of antioxidant flavonoids, but is also a valuable source of vitamin C (63 mg/100 g FW (fresh weight)) and pantothenic acid (0.2 mg/100 g FW). Feijoa fruit is also a good source of dietary fibre (6.8 g/100 g FW) and potassium (255 mg/100 g FW). The edible fruit peel possesses significantly (p < 0.05) higher amounts of antioxidant flavonoids and vitamin C than the fruit pulp. This is most likely the reason for the observed strong antimicrobial activity of the peel-extracts against a wide-range of food-spoilage microorganism. The consumption of feijoa fruit can deliver a considerable amount of bioactive compounds such as vitamin C, flavonoids and fibre, and therefore, may contribute to a healthy diet. Furthermore, the potential use of feijoa-peel as a natural food perseverative needs to be investigated in follow-up studies.

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Nutritional Characteristics and Bioactive Compounds in Australian Native Plants: A Review

Australian Native Plants ◽

10.1201/b20635-17 ◽

2017 ◽

pp. 223-236

Author(s):

David J. Williams ◽

Mridusmita Chaliha

Keyword(s):

Bioactive Compounds ◽

Native Plants ◽

Nutritional Characteristics ◽

Australian Native Plants

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The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

Nutrients ◽

10.3390/nu11030684 ◽

2019 ◽

Vol 11 (3) ◽

pp. 684 ◽

Cited By ~ 32

Author(s):

Sophie Réhault-Godbert ◽

Nicolas Guyot ◽

Yves Nys

Keyword(s):

Bioactive Compounds ◽

Nutritional Value ◽

Dietary Cholesterol ◽

Food Product ◽

Epidemiologic Studies ◽

Factors Affecting ◽

Domestic Species ◽

Egg Consumption ◽

Nutritional Characteristics ◽

Egg Composition

Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species.

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Nutritional characteristics and bioactive compounds of different ovo-vegetarian diets supplemented with spirulina

Annals of Agricultural Science, Moshtohor ◽

10.21608/assjm.2016.104095 ◽

2016 ◽

Vol 54 (2) ◽

pp. 307-322

Author(s):

Galal Ghazal

Keyword(s):

Bioactive Compounds ◽

Nutritional Characteristics ◽

Vegetarian Diets

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Sensory and Nutritional Characteristics of Concept Frozen Desserts Made from Underutilized Sweetpotato Roots

HortTechnology ◽

10.21273/horttech04725-20 ◽

2021 ◽

pp. 1-7

Author(s):

Shinyoung Kim ◽

Stephen L. Meyers ◽

Juan L. Silva ◽

M. Wesley Schilling ◽

Lurdes Siberio Wood

Keyword(s):

Ipomoea Batatas ◽

Prunus Dulcis ◽

Consumer Acceptability ◽

Mississippi State University ◽

State University ◽

Overall Acceptability ◽

Nutritional Characteristics ◽

Frozen Dessert ◽

The Impact ◽

Orange Color

A traditional dairy-based frozen dessert (ice cream) was developed with three levels of sweetpotato (Ipomoea batatas) puree [20%, 30%, and 40% (by weight)] to determine the impact of sweetpotato content on product functionality, nutritional content, and sensory characteristics. Increased sweetpotato puree resulted in increased orange color, flavor intensity, and sweetpotato flavor, but 40% puree proved difficult to incorporate into the mixture. Additionally, nondairy frozen desserts containing 30% sweetpotato puree were compared with a milk-based control in which all ingredients were the same except that milk was replaced with soy (Glycine max) and almond (Prunus dulcis) milk. Consumer acceptability tests were conducted with panelists at Mississippi State University (n = 101) and in Pontotoc, MS (n = 43). Panelists in Pontotoc rated the overall acceptability of all three frozen desserts the same, but they preferred the appearance of the milk-based frozen dessert over that of soy- and almond-based milk alternatives. According to the panelists at Mississippi State, the milk-based frozen dessert had greater overall acceptability and aroma than the almond-based dessert and a preferential texture and appearance compared with the soy- and almond-based desserts. Milk-, soy-, and almond-based frozen desserts were rated as “slightly liked” or better by 92%, 80%, and 69% of the panelists, respectively.

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