scholarly journals Rubus sellowii Cham. & Schlitdl. (Rosaceae) fruit nutritional potential characterization

2019 ◽  
Vol 79 (3) ◽  
pp. 510-515 ◽  
Author(s):  
M. Teixeira ◽  
T. Altmayer ◽  
F. Bruxel ◽  
C. R. Orlandi ◽  
N. F. de Moura ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Titratable Acidity ◽  
In Vitro Digestibility ◽  
Native Plant ◽  
Rio Grande Do Sul ◽  
Nutritional Properties ◽  
Physical Chemical ◽  
Nutritional Characteristics ◽  
Different Populations

Abstract The aim of this study was to know the physical, chemical and nutritional characteristics of Rubus sellowii (Rosaceae) fruits, known as blackberry, native plant mainly to Rio Grande do Sul State (RS), Brazil. For this, three different populations of this plant were selected and the fruits were analyzed through moisture, ash, titratable acidity, pH, lipids, fibers, carbohydrates, proteins, carotenoids, lycopene, ascorbic acid, aminogram and in vitro digestibility. Fruits showed high acidity (3.28 percent), ash and protein (1.02 and 0.93 percent) and higher ascorbic acid (38.43 mg per 100 g) if compared to Rubus cultivars. Due to Rubus sellowii nutritional properties, they provide benefits to human health.

scholarly journals Production and characterization of lyophilized powder of yellow mombin (Spondias mombin L.) and umbu (Spondias tuberosa)

2021 ◽  
pp. 669-675
Author(s):  
Polyana Barbosa da Silva ◽  
Francisco de Assis Cardoso Almeida ◽  
Josivanda Palmeira Gomes ◽  
Semirames do Nascimento Silva ◽  
Antonio Jackson Ribeiro Barroso ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Water Activity ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Added Value ◽  
Economic Potential ◽  
Physical Chemical ◽  
Nutritional Characteristics

Yellow mombin and umbu are appreciable fruits with growing demand in the Northeast region of Brazil, used mainly in the form of pulps, juices, and ice cream, having great economic potential. Lyophilized products have high added value for maintaining a good part of their nutritional characteristics. The objective was to produce and characterize yellow mombin and umbu powders by lyophilization, using different concentrations of maltodextrin. The pulps were prepared in five formulations considering the addition of maltodextrin, with 0, 10, 20, 25 and 30% for yellow mombin and 0, 10, 15, 20, and 30% for umbu. Then they were frozen and lyophilized in a model L101 lyophilizer at a pressure at a final pressure of 170 mmHg and a temperature of (-50 ºC +/- 3 ºC). The physical-chemical characterization of the whole pulps and of the yellow mombin and umbu powders was carried out and were determined: water content (%), aw (water activity), protein (%), lipids (%), ash (%), ascorbic acid (mg of ascorbic acid.100g-1), SS (ºBrix), pH, titratable acidity (%), SS/AT ratio, color (L*, a * and b*), solubility (%) and hygroscopicity (%). Only in the formulation with 30% maltodextrin the water content of the powders was less than 5%, as recommended by the legislation for lyophilized fruits. The lower water activity (aw) was also obtained in this formulation, in addition to increased solubility and reduced hygroscopicity, which are factors that favor the quality and conservation of powders, which are more suitable for the production of food products

Physical-chemical properties and in vitro digestibility of phosphorylated and glycosylated soy protein isolate

LWT ◽  
2021 ◽  
Vol 152 ◽  
pp. 112380
Author(s):  
Jingyuan Liu ◽  
Yangling Wan ◽  
Liuyang Ren ◽  
Mengdi Li ◽  
Ying Lv ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Chemical Properties ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Physical Chemical

scholarly journals Productive and nutritional characteristics of Piatã-grass in integrated systems

2018 ◽  
Vol 19 (2) ◽  
pp. 144-156
Author(s):  
Jeskarlândia Silva Barros ◽  
Laura Cristina Souza Castro ◽  
Fabiane de Lima Silva ◽  
Fabiana Villa Alves ◽  
Roberto Giolo de Almeida ◽  
...  
Keyword(s):  
Leaf Blade ◽  
Dry Mass ◽  
Canopy Height ◽  
Neutral Detergent Fiber ◽  
Integrated Systems ◽  
In Vitro Digestibility ◽  
Significant Difference ◽  
Nutritional Characteristics ◽  
Sampling Points

SUMMARY This study aimed to evaluate the pasture productive and nutritional characteristics of Brachiaria brizantha cv. BRS Piatã in integrated systems with different densities of trees. Considering as plot the systems: integrated crop-livestock-forest with rows of trees (eucalyptus) spaced at 14 m and 357 trees ha-1 (ICLF-14m), ICLF with rows of trees spaced at 22 m and 227 trees ha-1 (ICLF-22m) and the integrated crop-livestock (ICL) with five remaining native trees ha-1; period of the year as subplots, and sampling points as subsubplots (A, B C, D, and E) arranged perpendicular to trees alleys. It was evaluated the production of forage and leaf blade dry mass, leaf:stem ratio, soil coverage, radiation photosynthetically active interception, canopy height, crude protein (CP), neutral detergent fiber (NDF), in vitro digestibility of organic matter (IVDOM) of the leaf blade, and stem associated with the leaf sheath. There was a significant difference (P<0.05) for all variables due to the month within the integrated systems. Mainly in January and March, showing the forage and leaf blade dry mass reduction due to a higher trees density. System with higher trees density showed the lowest soil coverage and canopy height sampling points A and E in ICLF-22m showed lower forage and leaf blade dry mass production and soil coverage. The system with higher trees density showed lower value of NDF of the leaf blade, and higher CP contents. The IVDOM of the leaf blade was higher in ICLF systems. For the evaluated parameters the best results were for the ICLF-22m.

scholarly journals The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (Myrtillocactus geometrizans) Fruits

Agronomy ◽  
2018 ◽  
Vol 8 (11) ◽  
pp. 248 ◽  
Author(s):  
César López-Palestina ◽  
César Aguirre-Mancilla ◽  
Juan Raya-Pérez ◽  
Juan Ramírez-Pimentel ◽  
Jorge Gutiérrez-Tlahque ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Trolox Equivalent ◽  
Gelatin Coating ◽  
Reduced Water ◽  
Capacity Method

The Myrtillocactus geometrizans (Mart. ex. Pfeiff.) fruit, locally called garambullo, is an important source of bioactive compounds, mainly betalains, polyphenols, and ascorbic acid. However, information on the application of post-harvest technologies that prolong the shelf life of the fruits is still insufficient. The objective of the present research was to evaluate the effect of a gelatin coating incorporating 0%, 1%, or 3% tomato oily extract (TOE), compared to a control (without coating), on the physicochemical and antioxidant properties of garambullo fruits stored for 15 days at 5 °C. The gelatin coatings with TOE significantly (p ≤ 0.05) delayed changes in weight loss, brix degrees, titratable acidity and pH, compared to the control during storage. Fruits coated with TOE-gelatin had a higher content of betalains, ascorbic acid, total phenols, and flavonoids. The results showed that a higher concentration of phytochemicals increased antioxidant activity in vitro; the maximum values found for Trolox equivalents per kg of fresh weight were 10.46 and 17.65 mM for the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and Trolox Equivalent Antioxidant Capacity Method (TEAC) tests, respectively. The gelatin coating with TOE-3% (COTE-3%) reduced water loss by 1.66 times, compared to the control. In addition, the fruits covered with COTE-3% showed the highest concentration of bioactive compounds during storage.

scholarly journals Nutritional characteristics and in vitro digestibility of silages from different corn cultivars harvested at two cutting heights

2011 ◽  
Vol 40 (4) ◽  
pp. 708-714 ◽  
Author(s):  
H. Caetano ◽  
M.D.S. Oliveira ◽  
J.E. Freitas Júnior ◽  
A.C. Rêgo ◽  
M.V. Carvalho ◽  
...  
Keyword(s):  
Dry Matter ◽  
Nutritive Value ◽  
Block Design ◽  
In Vitro Digestibility ◽  
Dry Matter Digestibility ◽  
Nutritional Characteristics ◽  
Random Block ◽  
Random Block Design ◽  
Cutting Height

The objective of this study was to evaluate the nutritional traits and in vitro digestibility of silages from different corn cultivars harvested at two cutting heights. It was evaluated 11 cultivars (Dina 766, Dina 657, Dina 1000, P 3021, P 3041, C 805, C 333, AG 5011, FO 01, Dina co 9621 and BR 205) harvest 5 cm above ground (low) and 5 cm below the intersection of the first ear (high). It was used a random block design (three blocks), arranged in a 11 × 2 factorial scheme. Silages from plants harvested at high cutting height presented average content of dry matter significantly superior to silages from plants harvested at low height. Cultivars FO 01, AG 5011, Dina co 9621 and Dina 766 presented greater content of crude protein than cultivars C 805, P 3041 and P 3021, which presented the lowest contents of this nutrient. The raise in the cut height increased in vitro dry matter true digestibility coefficients and in vitro dry matter digestibility of silage evaluated. The increase in cut height improved nutritive value of silages by decreasing concentrations of fibrous fractions and increasing in vitro dry matter digestibility.

scholarly journals Elaboration of Blends of Pitaya Pulps With Acerola

2021 ◽  
Vol 13 (3) ◽  
pp. 53
Author(s):  
Maria S. de Moraes ◽  
Rossana Maria Feitosa de Figueirêdo ◽  
Alexandre J. de M. Queiroz ◽  
Luís P. F. R da Silva ◽  
Mailson G. Gonçalves ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Water Activity ◽  
Economic Value ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Colorimetric Analysis ◽  
Physical Chemical ◽  
Total Titratable Acidity ◽  
Hue Angle

Pitaya and acerola are fruits rich in nutrients and can be used in blends formulation in order to improve the sensory characteristics of both pulps in isolation and complement each other in terms of nutritional aspects. Thus, the aim of this research was to develop different blends of pitaya pulp with acerola and choose the best formulation based on physical-chemical and colorimetric characteristics. Three blends formulations were prepared: F1-90% pitaya and 10% acerola; F2-70% pitaya and 30% acerola; and F3-50% pitaya and 50% acerola. The formulations were evaluated for physical-chemical parameters of water activity, water content, ash, total soluble solids (SST), pH, total titratable acidity (ATT), SST/ATT ratio, ascorbic acid, proteins, lipids, sugars totals, reducers and non-reducers and colorimetric analysis. The obtained data were subjected to variance analysis (ANOVA) and to comparison between means by the Tukey test at 5% probability. The formulation F1 stood out when compared to the others. The parameters pH, soluble solids, ratio SS/ATT, ash, water content, water activity, proteins, sugars, luminosity and hue angle were the ones that gave the formulation F1 the best results. However, it is noteworthy that the formulation F3 presented a greater amount of ascorbic acid and higher values of a, b and chroma in the colorimetric analysis. The use of these fruits allows to obtain an innovative product with excellent nutritional and functional characteristics. The blend is a viable alternative for the use of perishable and seasonal fruits, adding greater economic value to the very promising product to the market.

scholarly journals Storage of ‘umbu-cajá’ pulp powder produced by lyophilization

2016 ◽  
Vol 20 (12) ◽  
pp. 1118-1123 ◽  
Author(s):  
Dyego da C. Santos ◽  
Ana P. T. Rocha ◽  
Josivanda P. Gomes ◽  
Emanuel N. A. de Oliveira ◽  
Esther M. B. de Albuquerque ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Reducing Sugars ◽  
Physical Stability ◽  
Gum Arabic ◽  
Titratable Acidity ◽  
Ambient Conditions ◽  
Physical Chemical ◽  
Physico Chemical

ABSTRACT This work aimed to study the chemical and physical stability of ‘umbu-cajá’ powders produced by lyophilization during storage. ‘Umbu-cajá’ pulps formulated with different concentrations of gum arabic (10, 20 and 30%), previously frozen, were dehydrated in benchtop lyophilizer at -40 °C for 48 h and disintegrated to obtain the powder, which was stored in laminated packages for 180 days at ambient conditions, with physical, chemical and physico-chemical analyzes performed at the beginning and every 30 days of storage. According to the results, all investigated parameters were significantly altered throughout the storage, yet with less intense variations for important variables, such as ascorbic acid, reducing sugars and titratable acidity. At the end of storage, all powders were microbiologically safe.

scholarly journals Effect Of Addition Of Molasses And Period Of Preservation On Physical And Nutritional Properties Of Maize Stover Silage

1970 ◽  
Vol 37 (2) ◽  
pp. 42-51
Author(s):  
ABMR Bostami ◽  
RI Khan ◽  
MR Amin ◽  
NR Sarker ◽  
S Pervage ◽  
...  
Keyword(s):  
Organic Matter ◽  
Fungal Growth ◽  
Metabolizable Energy ◽  
In Vitro Digestibility ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
Maize Stover ◽  
Plastic Containers ◽  
Different Levels

An experiment was undertaken to determine the physical and nutritional properties, in vitro digestibility and metabolizable energy of maize stover ensiled with different levels of molasses at three different ensiling times (45, 90 and 135 days). Maize stover was collected from field immediately after harvesting the corn, chopped and were preserved in plastic containers under normal condition and were treated as control (T0) (sample only), sample ensiled without additives (T1), sample with addition of 20% water (T2), sample with addition of 20% water and 2% molasses (T3), samples with addition of 20% water and 4% molasses (T4), sample with addition of 20% water and 6% molasses (T5). After completion of each ensiled period, physical and nutritional properties, in-vitro digestibility and metabolizable energy were determined. The result reveals that physical properties (color, smell, softness and fungal growth) of maize stover were improved in molasses treatments. It was also improved with increasing the ensiling time from 45 to 135 days. Among the treatments T4 was found best, as there were no fungal growth. The crude protein (CP) content of maize stover was increased (P<0.01) and the dry matter (DM), organic matter (OM) and crude fibre (CF) contents were decreased (P<0.01) after ensiling and addition of molasses. The highest DM, OM and CF content was found to be 72.33, 87.70 and 37.08% in T0 and highest CP was found to be 10.67% in T4 but the lowest DM, OM, CF and CP was found to be 63.17% in T2, 82.68% in T3, 28.18% in T5 and 6.28% in T0. The DM, OM, CP and CF contents were similar (P>0.01) at different ensiling time (45 to 135 days). The OMD (organic matter digestibility) and ME (metabolizable energy) contents were increased by ensiling with molasses. The highest OMD and ME values were observed in treatment T4 which were 42.01% and 6.50 MJ/kg DM, respectively. Therefore, it can be concluded that the addition of molasses improved the physical and nutritional properties and preservation capacity of maize stover after 135 days of ensiling. DOI: http://dx.doi.org/10.3329/bjas.v37i2.9880 BJAS 2008; 37(2): 42-51

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