2012). The objective of this study was to investigate the changes of juice physicochemical properties, including soluble solids content, sugars, titratable acidity, volatiles, phenolic amino acids, and hydroxycinnamic acids, of the winter melon fruit stored at 10C and 30C. Royal jelly (RJ) is a pale yellow or milky white, colloidal, and acidic product secreted by both the hypopharyngeal and the maxillary glands of the young worker bees (Apis mellifera L.) aged 5-15 days, and used to feed both the larvae aged 1-3 days and the queen throughout her lifetime. (0 to 16 weeks) on microbial and physicochemical properties of dried Byadgi chili were investigated. Fibres obtained from fruits and vegetables used by the food industry are frequently obtained using chemical, mechanical, thermal, and enzymatic processes. The lower the water activity, the less chance for microbial spoilage. Nucleic acids 5. compositions and physico-chemical properties of serendipity berry fruit. The manuscript is about the effect of vacuum pressure drying on drying kinetics and drying curve. Fruit and Juice Processing, Jenny watermelon had a higher lycopene con- Size and shape are often used when describing grains, seeds, fruits and vegetables. When the plasma interacts with the liquid, various complex chemical reactions occur in the interface area between the two media, which leads to the production of reactive substance and the physical and chemical properties of the treated solution (including its pH, oxidation-reduction potential (ORP)) and conductivity. Murrabas, juice, jam, cheese, candy, powder, beverage, chutney are the different types of aonla products available in the market and . Fruits develop from the ovary in the base of the This study was intended to produce, 26, Highly Influenced, PDF, View 6 excerpts, cites background and methods, Physical Properties of Spray-dried Pink Guava (Psidium Guajava) Powder, The pH of juices ranged between 2.7 and 6.4, acidity 0.01% and 1.3% and, total soluble solids ranged between -1.5 and 18.04 Brix. Fruits were homogenized, and the homogenate samples Apple pomace procured from fruit juice industry, contained 10.8% moisture, 0.5% ash and 51.1% of dietary fibre. In this study, the lycopene concentration and physico-chemical properties of tropical fruits in ripe for immediate con-sumption was evaluated. comparative studies centered on physico-chemical . Bananas and Tomatoes were treated with Calcium Chloride, Sodium Chloride and Lime juice with different steeping time. Color determination. 2. Quality is a human construct comprising many properties or characteristics. Juices were made of mango, passion, tamarind, vegetables are cooked (1). The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. Fruits and vegetables have importance in dietary guidance as they contain vitamins, minerals, and phytochemicals. RJ contains diverse groups of bioactive substances, such as proteins (9-18%), total sugars . 1.2 Firmness At the 2nd week of the study, samples were observed for firmness determination. They play important roles in the diet of most people in the tropics, providing essential minerals and vitamins and adding colour, flavour and variety to diet (Ragaert et . Fruits and vegetables constitute an important part of the human diet (Yousuf et al., 2018) . Chonto tomatoes had greater lycopene contents than Milano or Long Life Milano tomatoes, 107 as against 89 and 58 g/(g fresh weight), respectively (p < 0.001). Vitamins. In this study, popularly consumed traditional chayote leaves and locally produced pineapple fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains: Lactobacillus plantarum (L75), Weissella cibaria (W64), and their combination (LW64 + 75). Progress 10/01/18 to 08/20/19 Outputs Target Audience:Efforts to promote and retain health-promoting attributes of fruits and vegetables dominated many food industry categories, such as fruit market, juices/beverages, and dietary supplements, especially in relation to their naturally high concentrations of antioxidant polyphenolics. . Fresh Fruits and Vegetables Fruits and vegetables are a major source of macronutrients such as fiber and micronutrients such as minerals and vitamins C, thiamin, riboflavin, B-6, niacin, folate, A, and E. Phytochemicals in fruits and vegetables, such as polyphenolics, carotenoids, and glucosinolates, may also have nutritional value. Key words: Physico-chemical properties, sensory qualities, tomato juice, cocktail juice. 3 RESULTS Methods of Extraction Mango Mangoes were pulled from the tree. The proposed technique is interesting and useful for energy efficient and sustainable drying of persimmon. This Special Issue will include original articles, reviews . . PHYSICOCHEMICAL PROPERTIES OF FOOD 2. Several research studies have been undertaken on the physicochemical composition of Tanzanian fruits and a few reports include those on mangoes [5], pineapples [6], papaya [7] and oranges [8]. The article provides data on research of local little-used fruit and vegetable raw materials with high content of biologically active substance and using them to create out of new functional food . Fruits and vegetables are rich sources of total phenol, antioxidant, carotenes, minerals, and dietary fiber, and could enrich dairy products with these compounds. Quality of pro-duce encompasses sensory properties (appearance, Physico-chemical Properties and Drying Kinetic Evaluation of Hot Air and Vacuum Dried Pre-Treated Oyster Mushroom under Innovative Multi-mode Developed Dryer . Bou Ndiaye 1, 2, Seyni Ndiaye 1, 2, Papa Guedel Faye 1, 2, Ifeoma C. Orabueze 3, Abdou Diouf 4, 5, Oumar Ibn Khatab Cisse 1, 2, 6, Edouard Mbarick Ndiaye 1, 2 . fruits and vegetables, more extensive scientific information about the . However, data on the effect of cooking on nutritional properties of vegetables are still incom-plete (1). 11. Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits. Preservation effect of high-pressure processing on ascorbic acid of fruits and vegetables: A review. Thus, it was concluded that fruit powder of white mulberry can be used to improve physicochemical and sensory properties of fortified yogurt. Proteins and amino acids 3. Thus, irradiation generally inhibits or delays development of off-flavors related to growth of spoilage organisms. Food J., 31 . 2021 Jun 24;9(8):4666-4686. doi: 10.1002/fsn3.2430. This new volume shares a plethora of valuable information on the recent advances in packaging and storage technologies used for quality preservation of fresh fruits and vegetables. ABSTRACT: Green or "detox" juice is a mixture of fruit juice with vegetables, which has been used intensively by consumers seeking for healthy food. The effects of these agents on pre-treated fruits and vegetables were evaluated. Based on the results of statistical analysis, the moisture content ranged from 12.56 . INTRODUCTION The important groups of organic compounds present in different foods are:- 1. The external and internal quality of fruits and vegetables represent essential components in consumer decision. Polyphenols and tannins 9. Also, the tomatoes coated with the edible coating formulation exhibited improved physicochemical properties such as antioxidant activity, and larger amounts of lycopene and ascorbic acid contents. . Finely ground apple pomace was incorporated in wheat flour at 5%, 10% and 15% levels . 2) ( Baldwin, 1994; Otoni et al., 2017 ). Aonla fruit having sour and astringent taste, generally utilised raw, cooked or in the form of pickle. They can act as moisture and gas barriers, control microbial growth, preserve the color, texture and moisture, and can effectively extend the shelf life of fruits and vegetables. Inhibition of increasing ultrasound heat allows low drying cost and high product quality of litchi fruit in air-drying. In addition, the main positive effects of the PEF technology on the juices quality and Fortified cheeses, ice creams, and yogurts appeal to a wide range of consumers and have the potential to enhance sales in the dairy industry. This species . Most juices (67.8%) had Brix levels below Codex recommended values classified as weak and watery. In addition, fruits and vegetables are considered good source of dietary fiber. Publication Type Journal Article Products derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fibre. Pigments 7. In fact, literature data on nutritional properties of cooked vegetables often deal with a single vegetable (10), a family of vegetables (7), or a single phytochemical group (4). Special Issue "Advances in Pre- and Post-harvest Handling of Fruits and Vegetables to Preserve Quality and Reduce Loss and Waste" Print Special Issue Flyer; Special Issue Editors Special Issue Information . The present review study summarized the influence of PEF treatment on the physical and chemical parameters, color change, bioactive compounds and sensorial attribute of apple, carrot, citrus,. Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables are the key global horticultural products cultivated for fresh consumption and for the rapidly expanding processed and pre-packaged food industry. Enzymes 6. Also, the addition of these products contributes to the higher content of vitamins, natu- ral colorants, minerals, polyphenols, crude fiber, and carotenoids. MATERIALS AND METHODS Serendipity berries were obtained in Oke-Oro farm, Esa-Odo, Osun State, Nigeria in October 2012. . Carbohydrates 2. Keywords:Fruits; Quality measurement; Quality-related attributes; Vegetables 1. Kaur B.P. Introduction The term quality implies the degree of excel-lence of a product or its suitability for a particular use. Evaluations of the phytochemical composition correlated with antioxidant capacity along different moments of the fruit and vegetable chain value, namely, preharvest (maturity stage, agricultural techniques, ripening time) and postharvest (preservation treatment) will also be considered. The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. Title: Physicochemical characteristics and emulsification properties of cellulose nanocrystals stabilized O/W Pickering emulsions with high -OSO3- groups Changes in flavor and aroma of fresh vegetables are highly correlated with microbial spoilage. Considering the numerous types and sources of DFs and their different physicochemical and physiological properties, it is challenging yet important to establish the key mechanisms for the beneficial health effects of DFs. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. In this review, the types and structures of DFs from different fruits and vegetables were summarized and the effects of . Physicochemical Properties of Plasma Activated Water. The physico-chemical properties of black-plum fruit and jam such as the oBrix, refractive index (RI), pH, total acidity, vitamin C, pectin, reducing sugar and viscosity . Physico-chemical analysis NFCs extracted were subjected to analysis soon after their extraction for parameters like yield, colour quality, concentration, zinc, total carotene, anthocyanin, lycopene and total betalain content. 1.Introduction. Keywords: carrot, strawberry jelly candy. Physicochemical Properties and Phytochemical Components of Spiced Cucumber-Pineapple Fruit Drink, Niger. The species was introduced by one of the authors Dr. Moawia E. Mohamed from the National Repository of Citrus and Dates of Riverside, California, USA. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review Food Sci Nutr. Yield of colour was estimated using Weighment method on dry weight basis. Fruits and veg This study elaborated different formulations with xique-xique (Pilosocereus gounellei) cladode, passion fruit and lime juice and sugar cane syrup.The formulated beverages were subjected to physical and physicochemical analysis, determination of total carotenoid, total flavonoid and total phenolic compound contents, as well as of their antioxidant activity (ABTS and FRAP method), organic acid . Journal of Food Biochemistry 41(1), e12319. Physical properties analyzed in food include the following: Water activity (Aw) Moisture, Temperature, Brix value, Salt, Viscosity, Color, Water activity (Aw) This determines how much water is available for microbial growth. Physicochemical properties (pH, moisture, and color) of samples were tested by repeated measures and Duncan's comparison test (p < .05). The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. Considering the numerous types and sources of DFs and their different physicochemical and physiological properties, it is challenging yet important to establish the key mechanisms for the beneficial health effects of DFs. The aim of the study was to investigate potential use of some fruits or vegetables in jelly candies, by physicochemical analyses and general consumer's acceptance. This is not the same as water content. Evaluation of physicochemical changes of coated fruits and vegetables and study the kinetics of color changes in comparison with the control samples, are the least . The color values of fresh and dried P. eryngii slices dried with . Flavouring principles 10. the physicochemical parameters, color change, bioactive compounds and sensorial properties of some fruit and vegetable juices including apple, carrot, citrus, grape, peach, pomegranate, watermelon and tomato juices. Organic acids 8. A total of 45 water samples were collected from the reservoir and canals. It can be concluded from the present study that the physico-chemical characteristics and Applications of Edible Films for fruit preservation that the edible coating affects positively on the physicochemical parameters. Lipids 4. To achieve the proposed goal, two kinds of jellies (with carrots and strawberry) was obtained. This book, with chapters from eminent researchers in the field, covers several essential aspects of packaging and storage methods and techniques generally used in fruit and vegetables. In addition, some The physical properties of fruits are important in designing and fabricating for handling, tran-sporting, processing and storage, and also for assessing the behavior of the product quality (Kashaninejad et al., 2006; Bart-Plange and Baryeh, 2003). Materials and Methods, 2.1. Ultrasound and its combined treatments reduced mass loss, decreased color change, maintained firmness, enhanced and inhibited enzyme activity as well as preserving nutritional components such as total phenolic, total flavonoids, anthocyanin, and ascorbic acid. 3. Health benefits conferred by certain vegetables and fruits are the consequence of the presence of health-promoting phytochemicals such as carotenoids, flavonoids, phenylpropanoids, tocopherols, and ascorbic acid (vitamin C), with potent antioxidant properties, in their edible parts (Simonne et al., 2006; Toor and Savage, 2006). Fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable for the maintenance of health (Wong et al., 2003). * To whom correspondence should be . Therefore, this work evaluates the physico-chemical properties of serendipity berry fruit. Physicochemical properties of Green juice were accessed in the present research, which brings new insights for the use of this beverage in human diet. apple, citrus, grape, kiwifruit, melon, peach, pineapple, and tomato juices. Terminalia ferdinandiana Exell., also known as Kakadu plum, is a wild-harvested native Australian fruit with limited information on how maturity is affecting the phytonutritional properties and bioactivities of the fruit. The coated sample shows significant difference in almost all parameters as compared to control sample. The study found that the fruits and vegetables remain fresh for nearly two months after the edible coatings are applied. 2009b, Pereira et al. The . analysed for physicochemical quality. This process was continued . In addition, the analysis of sensory test results was performed using the Kruskal-Wallis test. If consumed every day in adequate amounts, fruits and vegetables can help to protect from common diseases like CVDs and various cancers. physico-chemical properties, aonla is processed into different types of product. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. The physicochemical parameters [pH, total soluble solids (TSS), and color], total phenols, and carotenoid contents of the . Generally speaking, the smaller the total color difference (E), the closer the color to the fresh sample. 2017. a raw material such as carrots and strawberry. Physico-chemical analyses of black-plum fruit showed that it had soluble solids of 18.83 + 0.11 oBrix, pH 3.85 + 0.07 and ascorbic acid was 33.35 + 0.21 . US processing can be applied in FVJ industry to improve physicochemical properties (i.e., physical stability, changes particle size, and modifying color attributes and turbidity), RB (i.e., texture, viscosity, and consistency), antiox- A total of 134 raisin samples were collected from Urmia, Malayer, Quchan, and Qazvin during 2020-2021. Also, the addition of these products contributes to the higher content of vitamins, natural colorants, minerals, polyphenols, crude fiber, and carotenoids. Fruit juices and their concentrates are popular drinks consumed by people of all ages for their sensory and nutritional qualities. Effect of ultrasound on physicochemical quality of fruits and vegetables was reviewed. Firmness determination was measured by a gram kilo. INTRODUCTION Fruits and vegetables are generally defined as the edible plant structure of a mature ovary of a flowering or herbaceous plant that is eaten whole or in part, raw or cooked. The structural and physicochemical properties of sweet potato starch (SPS) and octenyl succinic anhydride modified sweet potato starch (OSA-SPS) with different degrees of substitution (DS) were systematically analyzed in this research. PRACTICAL APPLICATIONS: UT promotes drying efficiency and preserves product quality. In this review, the types and structures of DFs from different fruits and vegetables were summarized and the effects of . After 2.5, 5.0, 7.5, and 10.0 kGy of . . Diets high in dietary fibre have been associated with the reduced risk of cardiovascular disease, diabetes, hypertension, obesity, and gastrointestinal disorders. The rationale for this study was to assess the physicochemical and bacteriological qualities of the Vea irrigation water and resultant effects on the quality of fresh vegetables produced in the area and associated implications for consumers' health. However, this treatment triggers the loss of antioxidants and sugars of litchi fruits when water temperature arises in the treatment. Water 3. This is usual for Myrtaceae family, which is reflected in highly perishable fruits (Rufino et al. Pulsed vacuum drying of persimmon slices: drying kinetics, physicochemical properties, microstructure and antioxidant capacity. The root plants like Beta vulgaris (beetroot) and Daucus carota (carrot) and Zingiber officinale (ginger) possesses wide range of compounds like flavonoids, phenolic acid, amino acid, ascorbic acid, tocopherol and pigments. WMFP addition to yogurt enhanced its antioxidant potential and physicochemical quality. Fibre used in the food industry is commonly obtained from cereals, but fruit and vegetable sources contain higher proportions of SDF , leading to more diverse physicochemical properties. Nutritional composition and physicochemical characteristics of uvaia pulp (Table 1), show that this fruit is composed by a large amount of water (93.29 g 100 g-1). quality, physicochemical characteristics and storage ripening changes of the properties of fruits. The purpose of this study was to investigate the physicochemical properties, microbiological quality, heavy metal contents, and pesticide residues in raisin samples collected from different regions of Iran. Valiente L, Ohaco E, De . 19 Physico-chemical Properties of Mango (Bejar, F., et al., 2020) 1.1 Visual Assessment The mango's physical appearance were observed every day within 7 days. Pumpkin ( Cucurbita moschata ) is a good source of carotenoid, pectin, minerals, vitamins, phenolic compounds and terpenoids constituting its nutritional value. Analysis of functional properties of vegetables, fruits, berries, leaves and herbs to create out of functional food for current generation [2014] . At low dose levels (1 kGy), the effects on nutritional quality are minimal. In this paper, the physicochemical and rheological properties of african star apple, apple, apricot, banana, cherry, goldenberry, grape, guava, mango, medlar, orange, peach, pear, plum, pomegranate and pomelo juices, and their concentrates were reviewed. Thus, this study investigated changes in hydrolysable tannins, phenolic acids, sugar profile, standard physicochemical parameters, and antioxidant-scavenging capacity of wild . The study introduces white mulberry-enriched yogurt and suggests the food industries to launch this product in the . Background The study investigated the essential oil composition, metal profile and physiochemical properties of Citrus macrophylla Wester fruits collected from Agricultural Research Corporation, Shambat area, Khartoum North, Sudan. Nutritional Quality. Some of these characteristics are: (i) they must be toxic-free and safe for health, (ii) they must have good barrier properties against water, humidity, O 2, CO 2 and ethylene, and (iii) it must improve the appearance and the mechanical properties to maintain the structure and preserve texture ( Fig. The predominant source of antioxidants for many of these .