scholarly journals Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2862
Author(s):  
Yanyi Huang ◽  
Margaret Anne Brennan ◽  
Stefan Kasapis ◽  
Samantha J. Richardson ◽  
Charles Stephen Brennan
Keyword(s):  
Low Cost ◽  
Food Products ◽  
Maturation Process ◽  
Bioactive Components ◽  
Human Gut ◽  
Total Polyphenols ◽  
Nutritional Profile ◽  
Dragon Fruit ◽  
Fruit Processing ◽  
Confectionery Products

Red pitaya (Hylocereus polyrhizus, red pulp with pink peel), also known as dragon fruit, is a well-known species of pitaya fruit. Pitaya seeds and peels have been reported to exhibit higher concentrations of total polyphenols, beta-cyanins and amino acid than pulp, while anthocyanins (i.e., cyanidin 3-glucoside, delphinidin 3-glucoside and pelargonidin 3-glucoside) were only detected in the pulp extracts. Beta-cyanins, phenolics and flavonoids were found to increase gradually during fruit maturation and pigmentation appeared earlier in the pulp than peel. The phytochemicals were extracted and purified by various techniques and broadly used as natural, low-cost, and beneficial healthy compounds in foods, including bakery, wine, dairy, meat and confectionery products. These bioactive components also exhibit regulative influences on the human gut microbiota, glycaemic response, lipid accumulation, inflammation, growth of microbials and mutagenicity, but the mechanisms are yet to be understood. The objective of this study was to systematically summarise the effect of red pitaya’s maturation process on the nutritional profile and techno-functionality in a variety of food products. The findings of this review provide valuable suggestions for the red pitaya fruit processing industry, leading to novel formulations supported by molecular research.

scholarly journals Contribution of Nanomaterials to the Development of Electrochemical Aptasensors for the Detection of Antimicrobial Residues in Food Products

Chemosensors ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 69
Author(s):  
Valérie Gaudin
Keyword(s):  
Signal Amplification ◽  
Electrochemical Sensors ◽  
Low Cost ◽  
Food Products ◽  
Animal Origin ◽  
Screening Methods ◽  
Chemical Methods ◽  
Portable Instrumentation ◽  
Physico Chemical ◽  
Antimicrobial Residues

The detection of antimicrobial residues in food products of animal origin is of utmost importance. Indeed antimicrobial residues could be present in animal derived food products because of animal treatments for curative purposes or from illegal use. The usual screening methods to detect antimicrobial residues in food are microbiological, immunological or physico-chemical methods. The development of biosensors to propose sensitive, cheap and quick alternatives to classical methods is constantly increasing. Aptasensors are one of the major trends proposed in the literature, in parallel with the development of immunosensors based on antibodies. The characteristics of electrochemical sensors (i.e., low cost, miniaturization, and portable instrumentation) make them very good candidates to develop screening methods for antimicrobial residues in food products. This review will focus on the recent advances in the development of electrochemical aptasensors for the detection of antimicrobial residues in food products. The contribution of nanomaterials to improve the performance characteristics of electrochemical aptasensors (e.g., Sensitivity, easiness, stability) in the last ten years, as well as signal amplification techniques will be highlighted.

scholarly journals Challenges and Opportunities in Robotic Food Handling: A Review

2022 ◽  
Vol 8 ◽  
Author(s):  
Zhongkui Wang ◽  
Shinichi Hirai ◽  
Sadao Kawamura
Keyword(s):  
Low Cost ◽  
Food Products ◽  
Future Research ◽  
Food Handling ◽  
Research Directions ◽  
Fundamental Information ◽  
Food Recognition ◽  
Challenges And Opportunities ◽  
Future Research Directions ◽  
End Effectors

Despite developments in robotics and automation technologies, several challenges need to be addressed to fulfill the high demand for automating various manufacturing processes in the food industry. In our opinion, these challenges can be classified as: the development of robotic end-effectors to cope with large variations of food products with high practicality and low cost, recognition of food products and materials in 3D scenario, better understanding of fundamental information of food products including food categorization and physical properties from the viewpoint of robotic handling. In this review, we first introduce the challenges in robotic food handling and then highlight the advances in robotic end-effectors, food recognition, and fundamental information of food products related to robotic food handling. Finally, future research directions and opportunities are discussed based on an analysis of the challenges and state-of-the-art developments.

scholarly journals Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

J ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 430-443
Author(s):  
Dhrubajyoti Singha ◽  
Md. Fahad Jubayer ◽  
Kumkum Devnath ◽  
Delara Akhter ◽  
Thottiam Vasudevan Ranganathan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Quality ◽  
Aloe Vera ◽  
Quality Characteristics ◽  
Total Flavonoids ◽  
Total Polyphenols ◽  
Nutritional Profile ◽  
Nutrient Value ◽  
Freeze Dried

Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

scholarly journals Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour

2021 ◽  
Vol 10 (6) ◽  
pp. e2510615268
Author(s):  
Eliandra Mirlei Rossi ◽  
Suelen Caroline Mahl ◽  
Ana Carolina Spaniol ◽  
Jéssica Fernanda Barreto Honorato ◽  
Tauany Rocha
Keyword(s):  
Bacillus Cereus ◽  
Wheat Flour ◽  
Food Products ◽  
Thermal Treatments ◽  
Strain Atcc ◽  
Baked Goods ◽  
Confectionery Products ◽  
Wheat Flours

Wheat flour is often used to prepare confectionery and baked goods, however, it can be contaminated by aporulating microorganisms contaminated during harvest or improper storage. The aim of this study was to isolate Bacillus cereus strains from different wheat flour brands and to evaluate their thermoresistance in different confectionery products. It was done in order to investigate the risks posed by food prepared with flour contaminated with B. cereus to consumers’ health. The investigation of B.cereus was realized in five brands of different wheat flours were collected and named A to E. The isolated strains were subjected to boiling tests in vitro to evaluate their thermoresistance. In addition, confectionery products were prepared with flour contaminated with B. cereus strains. These products were subjected to different cooking and B. cereus strain ATCC®30301™ was used as control. Flour brands were contaminated with B. cereus; and counts ranged from 0.25 to 1.57 log CFU/g. The strains presented higher thermoresistance in the confectionery products than in the test conducted in vitro. Based on our results, it was concluded that B. cereus strains are thermoresistant. Moreover, if the flour is contaminated with this bacterium, food products subjected to thermal treatments may remain contaminated. In addition, it is suggested that there is some mechanism (not observed in our study) that could directly influence the thermoresistance of strains found in food.

scholarly journals A comparison of the Health Star Rating and nutrient profiles of branded and generic food products in Sydney supermarkets, Australia

2019 ◽  
Vol 22 (11) ◽  
pp. 2132-2139 ◽  
Author(s):  
Dong Hun Kim ◽  
Wing Gi Amanda Liu ◽  
Anna Rangan ◽  
Luke Gemming
Keyword(s):  
Statistical Difference ◽  
Saturated Fat ◽  
Food Products ◽  
Nutritional Content ◽  
Star Rating ◽  
Nutritional Profile ◽  
Packaged Foods ◽  
Generic Products ◽  
Nutrient Profiles ◽  
Packaged Food

AbstractObjectiveTo compare the Health Star Rating (HSR) and the nutritional profile of branded and generic packaged foods in Australia.DesignIn-store audits of packaged food products capturing data on HSR and nutritional content to analyse differences between branded and generic foods across ten food categories.SettingThe audit was conducted in four major supermarket chains across various locations within metropolitan Sydney regions, Australia.ResultsA total of 6269 products were analysed with 57 % of generic products and 28 % of branded products displaying an HSR. The median HSR of branded products was significantly greater than for generic products overall (4·0 v. 3·5, P<0·005) and in six out of ten food categories (P<0·005). However, when branded products could be matched to their generic counterparts for paired comparisons (n 146), no statistical difference was observed in all ten food categories. Branded products that chose to display an HSR had significantly lower saturated fat and Na, but higher fibre contents than branded products not displaying an HSR.ConclusionsOur data show no difference in the HSR or nutrient profiles of similar branded and generic products that display HSR. Branded products appear to exploit the voluntary nature of the HSR scheme, preferentially displaying an HSR on healthier products compared with their generic counterparts.

scholarly journals Ora-pro-nóbis em uso alimentar humano: percepção sensorial

2015 ◽  
Vol 10 (3) ◽  
pp. 01
Author(s):  
Carla Regina Amorim dos Anjos Queiroz ◽  
Laís Ferreira ◽  
Luciany Braga de Paiva Gomes ◽  
Cláudia Maria Tomás Melo ◽  
Reginaldo Rodrigues De Andrade
Keyword(s):  
Food Consumption ◽  
Low Income ◽  
Low Cost ◽  
Food Products ◽  
Human Food ◽  
Brazilian Government ◽  
Rural Family ◽  
Water Rates ◽  
Seedling Distribution ◽  
Testing And Evaluation

<p>O governo brasileiro incentiva o consumo de hortaliças não convencionais, como forma de aproveitamento da biodiversidade brasileira e suprimento de necessidades nutricionais de forma viável a população, principalmente a de baixa renda. A Ora-pro-nóbis (<em>Pereskia aculeata</em> Miller) é uma hortaliça nativa brasileira que se propaga facilmente, cujo cultivo apresenta baixa incidência de doenças e de demanda hídrica. É viável para o cultivo doméstico, como fonte nutricional alternativa e de baixo custo, sendo uma hortaliça recomendada para o consumo diário na alimentação, nas formas crua e/ou processada. Neste trabalho, buscou-se ampliar o uso o e cultivo da Ora-pro-nóbis, com a produção e distribuição de mudas em um evento tradicional na Zona Rural de Uberlândia, a Semana da Família Rural, em sua 26ª edição, no Instituto Federal do Triângulo Mineiro – Campus Uberlândia. Durante o evento foram distribuídas amostras de alimentos processados com folhas de Ora-pro-nóbis <em>in natura </em>ou previamente secas, para degustação e avaliação da apreciação. Também foram distribuídas mudas de Ora-pro-nóbis aos interessados, mediante cadastro prévio. Os dados apresentados revelaram interesse da população no uso da planta e a aceitação dos produtos incrementados com as folhas da planta, uma vez que de 600 pessoas participantes, 232 participaram da degustação de pelo menos um produto alimentício e 156 levaram mudas para o plantio.</p><p align="center"><strong><em>Ora-pro-nóbis in human food consumption: sensorial perception</em></strong></p><p class="Standard"><strong>Abstract</strong><strong>: </strong>Brazilian government encourages the consume unconventional vegetables to avail the biodiversity from the country and nourish the population, mainly the low-income people. Ora-pro-nóbis (<em>Pereskia aculeata</em> Miller) is a brazilian native vegetable which is easily propagated and has low diseases and low request water rates. As a low-cost nutritional source, this vegetable is viable to home cultivation and recommended for the daily consume <em>in natura</em> or processed. This essay objectified to expand Ora-pro-nóbis cultivation by seedling distribution in a traditional event called Rural Family Week, in its 26ª edition. During the event, Ora-pro-nóbis seedling and food products cooked with Ora-pro-Nóbis leaves were distributed for testing and evaluation. It was observed large interest in food products with Ora-pro-nóbis leaves, considering that 232 people tasted the products and 156 took seedlings to cultivate in 600 who participated.</p>

The use of dietary fiber in confectionery products

2020 ◽  
pp. 29-33
Author(s):  
N.M. Podgornova ◽  
O.V. Volkova
Keyword(s):  
Dietary Fiber ◽  
Food Products ◽  
Healthy Diet ◽  
Confectionery Products

The article summarizes the results of a study on the use of dietary fi ber in confectionery products to improve their consumer qualities. When choosing food products, including confectionery, the attention is attracted to functional products, the composition of which is formed in accordance with the basic requirements and principles of a comprehensive and healthy diet.

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