Infant malnutrition is a significant issue in Côte d’Ivoire, and this study aims to address it by formulating infant flours using local ingredients. Fermentation, germination, and malting methods were used to en...Infant malnutrition is a significant issue in Côte d’Ivoire, and this study aims to address it by formulating infant flours using local ingredients. Fermentation, germination, and malting methods were used to enhance the quality of six formulated flours, all based on Fonio and supplemented with Bambara groundnut, African locust bean fruit pulp, and cashew kernels. Results showed that Fonio had the highest carbohydrate content, while Bambara groundnut and Cashew kernels were rich in protein and lipid content. African locust bean fruit pulp was rich in fiber and Vitamin C, with a high β-carotene value. The cashew kernel had the highest energy value. Regarding mineral composition, African locust bean fruit pulp had the highest potassium content, while Bambara groundnut and African locust bean fruit pulp were rich in sodium. Cashew kernel and Fonio had higher iron and calcium content. Bambara groundnut had a higher zinc content, while cashew kernel had a higher magnesium content. The formulated flours made from fermented Fonio grains and enriched with Bambara groundnut, African locust bean fruit pulp, and cashew kernel had varying protein, fiber, carbohydrate, ash, and fat contents. The flour formulated with sprouted Fonio and enriched with the same ingredients had higher protein content and energy value than the other fermented seed-based flours. The mixed flours produced with fermented seeds and the flour produced from sprouted seeds met international standards. Overall, these findings offer valuable insights into the nutritional composition of the formulated flours and their potential to combat infant malnutrition in Côte d’Ivoire.展开更多
Obesity is a chronic condition characterised by excess body fat that leads to increased body weight. One of the most effective ways to treat obesity is to use appetite suppressants to reduce food intake. This study ai...Obesity is a chronic condition characterised by excess body fat that leads to increased body weight. One of the most effective ways to treat obesity is to use appetite suppressants to reduce food intake. This study aimed to evaluate in vivo reduction of food intake and weight gain caused by Parkia biglobosa (Pb) fruit pulp. Twenty-four healthy NMRI mice divided into four groups were used for the experiment. Group 1, considered the negative control, received distilled water. Groups 2, 3, and 4 were administered daily with 100, 250 and 500 mg/kg body weight of Pb fruit pulp powder suspension, respectively. The reduction in food intake was assessed in two phases: acute food intake for one day (24 h) and long-term food intake for seven weeks. Nutrient parameters and phenolic compounds in Pb fruit pulp were quantified. The results showed that Pb fruit pulp had a significant effect on reducing acute food intake. At a dose of 250 mg/kg, Pb had the best activity in reducing acute food intake, with an overall reduction rate of approximately 47.98% ± 1.17% compared to the control. Repeated daily administration inhibited food intake with all three doses for 13 days compared to control. Food intake was significantly decreased for up to 31 days by taking a 100 mg/kg dose of Pb (p = 0.0174). Weight gain was significantly lower (p = 0.0003) in mice treated with 100 mg/kg Pb than in controls at the end of 7 weeks. According to the nutritional composition study, Pb fruit pulp contains an abundance of total carbohydrates (68.81% ± 0.32%) and crude fiber (14.35% ± 0.21%). This study demonstrated that Pb fruit pulp effectively reduces food intake in healthy mice. Pb pulp’s richness in crude fiber and phenolic compounds makes it a potential aid in managing obesity.展开更多
Background:Raphia fruit pulp is a good source of phytochemicals and some micronutrients and is locally consumed as a snack.The aim of this study was to valorize raphia pulp in biscuits production by partially substitu...Background:Raphia fruit pulp is a good source of phytochemicals and some micronutrients and is locally consumed as a snack.The aim of this study was to valorize raphia pulp in biscuits production by partially substituting wheat flour in different proportions with flour obtained from the pulp of the raphia fruit.Methods:Ripe raphia(Raphia hookeri)fruits were purchased from local farms,thoroughly washed and the pulps extracted using a stainless-steel knife.These pulps were dried at 60℃for 12 h and grounded into flour.Wheat flour was substituted with the raphia pulp flour(RF)in five different proportions(10,20,30,35,and 40%).The functional properties and nutrient profile of the raphia flour and the biscuits obtained from these composite flours were evaluated.Sensory evaluation of the biscuits was also carried out using a nine-point hedonic scale.Results:The RF has a high-water absorption capacity WAC(680%)and oil absorption capacity OAC(560%)favoring its use in pastry processes.The RF is rich in polyphenols 435.0±20(μg/100g),saponins(155±5 mg/100g)and potassium(922±20 mg/100g).The incorporation of the RF in biscuits significantly affect the chemical composition.The total polyphenols increased from 182±10μg/100g in the sample containing 10%of RF to 342±17μg/100g in the sample containing 40%of RF.Fibers increased from 8.75±0.03 mg/100g in the sample with 10%of RF to 10.08±0.27 mg/100g in the 40%substituted biscuit.Saponins increased from 69.9±0.01 mg/100g in the sample with 10%of RF to 90.22±0.01 mg/100g in the sample with 40%RF and potassium increased from 434.2±10 mg/100g in the sample with 10%of RF to 647.6±5 mg/100g in the sample with 40%of RF.Biscuit samples made with composite flour containing 20%of RF was the most accepted.Conclusion:RF can be used as a raw material to replace 20%of wheat flour in biscuit formulations and improve its nutritional and sensory properties.展开更多
An effective method for isolation of total RNA from pulps of mainly deciduous fruit trees was discussed in this paper. Here we shown that total RNA was successfully isolated from pulps of apple, peach and strawberry, ...An effective method for isolation of total RNA from pulps of mainly deciduous fruit trees was discussed in this paper. Here we shown that total RNA was successfully isolated from pulps of apple, peach and strawberry, but not grape berry via the effective CTAB method modified by ZENG, et al. However, total RNA was isolated from grape berry according to ZENG＇s protocols with a modification including 16% of β-Mercatoethanol and 3% of PVP in extraction buffer, 1/3 （V/V） of 5mol/L potassium acetate （KAC PH4.8） in supernatant. The detection of the isolated total RNA above using ultraviolet spectrophoto-metry, electrophoresis, reverse transcription and RT-PCR shown that the CTAB and its modifications is a preferred method for isolation of high-quality total RNA from fruit pulps.展开更多
The navel orange were cleaned and pulverized by a wet superfine grinding and a broken wall cooking machine,then the navel orange whole fruit pulp were obtained by wet superfine grinding once,wet superfine grinding twi...The navel orange were cleaned and pulverized by a wet superfine grinding and a broken wall cooking machine,then the navel orange whole fruit pulp were obtained by wet superfine grinding once,wet superfine grinding twice,and broken wall cooking machine processing.The particle size distribution,free polyphenols,bound polyphenols and antioxidant activity of whole fruit pulp prepared by the three kinds of pulverization methods were discussed.The results showed that the particle size distribution of the whole fruit pulp by wet superfine grinding was more concentrated compared with the broken-wall cooking machine processing,and the total phenols dissolution rate of the navel orange whole pulp was increased by 6.9%,and the total flavonoid dissolution rate was increased by 13.5%.The results also suggested that wet superfine grinding twice could improve 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging activity of polyphenols in the whole fruit pulp,wet superfine grinding once and wet superfine grinding twice also could obviously enhance the reducing power and iron reduction ability of polyphenols in the whole fruit pulp.In conclusion,wet superfine grinding could increase both the polyphenol content and antioxidant activity of navel orange whole fruit pulp,it can be used as a pretreatment processing method for preparing navel orange whole fruit pulp.展开更多
Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (a...Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (as substi<span style="font-family:Verdana;">tutes for dairy milk) fortified with mango, banana and avocado. Standard</span><span style="font-family:Verdana;"> method for the preparation of ice cream was modified to formulate three variants of kunu-zaki ice cream designated as B (40% kunu-zaki, 40% banana pulp and 20% </span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">s</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">oymilk);C (40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">k</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">unu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% mango pulp and 20% soymilk);D (40% kunu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">vocado pulp and 20% soymilk), while control </span><span style="font-family:Verdana;">sample A was commercial dairy-based ice cream. Analyses of proximate, </span><span style="font-family:Verdana;">min</span><span style="font-family:Verdana;">eral and vitamin compositions were carried out on the samples following</span><span style="font-family:Verdana;"> stan</span><span style="font-family:Verdana;">dard procedures. The results showed lower fat content in all the formulated</span><span style="font-family:Verdana;"> ice cream samples, which ranged from 0.60 - 0.96 g/100g compared to the con</span><span style="font-family:Verdana;">trol sample with fat content of 8.15 g/100g. Similarly, the formulated ice </span><span style="font-family:Verdana;">cream samples have significant protein content with sample D recording the highest value of 3.67 g/100g compared to control sample. Samples B and C </span><span><span style="font-family:Verdana;">contained higher vitamin C, vitamin B</span><sub><span style="font-family:Verdana;">6</span></sub><span style="font-family:Verdana;">, calcium and sodium content in</span></span><span style="font-family:Verdana;"> comparison to sample A. Sensory evaluation showed that samples B and sample C were the </span><span style="font-family:Verdana;">most acceptable ice cream variants in comparison to the control sample.</span><span style="font-family:Verdana;"> These </span><span style="font-family:Verdana;">findings lend credence to the strategy of value addition for providing heal</span><span style="font-family:Verdana;">thier food alternatives while contributing to the reduction in post-harvest losses of fruits utilized as fortificants.</span></span></span></span>展开更多
Background:The energy crisis and climate change necessitate studying and discovering of new processes involved in the production of alternative and renewable energy sources.Very high gravity(VHG)fermentation is one su...Background:The energy crisis and climate change necessitate studying and discovering of new processes involved in the production of alternative and renewable energy sources.Very high gravity(VHG)fermentation is one such process improvement aimed at increasing both the rate of fermentation and ethanol concentration.The technology involves preparation and fermentation of media containing 300 g or more of dissolved solids per liter to get a high amount of ethanol.Findings:Saccharomyces cerevisiae was inoculated to the very high gravity medium containing 30%to 40%w/v glucose with and without supplementation of three selected fruit pulps(mango,banana,and sapota).The fermentation experiments were carried out in batch mode.The effect of supplementation of 4%fruit pulp/puree on the metabolic behavior and viability of yeast was studied.Significant increase in ethanol yields up to 83.1%and dramatic decrease in glycerol up to 35%and trehalose production up to 100%were observed in the presence of fruit pulp.The fermentation rate was increased,and time to produce maximum ethanol was decreased from 5 to 3 days with increased viable cell count.The physical and chemical factors of fruit pulps may aid in reducing the osmotic stress of high gravity fermentation as well as enhanced ethanol yield.Conclusions:It was found that fruit pulp supplementation not only reduced fermentation time but also enhanced ethanol production by better utilization of sugar.Production of high ethanol concentration by the supplementation of cheap materials in VHG sugar fermentation will eliminate the expensive steps in the conventional process and save time.展开更多
Foods,especially medicinal foods,play a vital role in providing nutrients for healthy growth and in the management of clinical disorders.Unfortunately,half of the global population lacks access to affordable healthcar...Foods,especially medicinal foods,play a vital role in providing nutrients for healthy growth and in the management of clinical disorders.Unfortunately,half of the global population lacks access to affordable healthcare and a nutritious diet.Therefore,it is important to identify traditional and scientifically proven therapeutic foods for disease management and the prevention of micronutrient deficiencies.Baobab,one of nature‘s gifts to mankind,is the focus of this study.The aim was to provide an overview of its medicinal and nutritional benefits through a literature search.Research indicates that baobab fruit pulp is a rich source of fiber,calcium,magnesium,potassium,and notably vitamin C,about five to 10 times the content found in oranges.Additionally,baobab fruit pulp has been found to possess various therapeutic properties,including antibacterial,anti-inflammatory,antidiabetic,anticancer,and antiulcer characteristics.Furthermore,it is considered safe for consumption.These findings emphasize the importance of increasing baobab plantations and raising public awareness about the health benefits of the fruit through educational initiatives.Further research is necessary to explore the potential of baobab fruit pulp as a therapeutic agent for improved health.展开更多
Parkia biglobosa is a non-wood forest product whose resources are used in food and pharmacopoeia. The pulp has interesting nutritional qualities. African locust bean fruits harvested in Senegal are characterised by lo...Parkia biglobosa is a non-wood forest product whose resources are used in food and pharmacopoeia. The pulp has interesting nutritional qualities. African locust bean fruits harvested in Senegal are characterised by low moisture (9.78% to 12.31%), which is crucial for long storage. The pulp is slightly acidic (pH = 4.84 to 5.16). It is also very rich in sugar, with a minimum concentration of 30.8g/100g, and is mainly made up of reducing sugars. Carotenoids are abundant in the pulp (on average 16.75 mg/100 g) and β-carotene is the main carotenoid. As for minerals, K and Mg are the most abundant, with average concentrations of 451.33 mg/100 g and 300.67 mg/100 g respectively. In addition, heavy metals such as arsenic, lead and cadmium are below the detection threshold (<0.002 mg/100 g) and are present in the pulp at a concentration below the standard set by the Codex Alimentarius. The organic acid profile was also determined, showing that citric acid (average 1131.88 mg/100 g) is the predominant organic acid in the pulp. Principal component analysis (PCA) revealed that the pulp of Parkia fruits harvested in Senegal was homogeneous in terms of physico-chemical and biochemical characteristics, despite a few differences.展开更多
The shea fruit pulp(SFP),a by-product generated during the processing of shea fruit,is a vital source of phytochemicals for the development of functional foods.This study determined the effect of partial substitution ...The shea fruit pulp(SFP),a by-product generated during the processing of shea fruit,is a vital source of phytochemicals for the development of functional foods.This study determined the effect of partial substitution of wheat flour with SFP(0-25%)on the physicochemical,total carotenoids(TC),total phenolics content(TPC),antioxidant activity(AA),and sensory properties of cookies.The bromatological analysis showed that crude fiber,fat,and total ash contents of the SFP-enriched cookies increased by 155.3-565.8%,1.7-6.8%,and 22.2-111.3%,respectively while moisture,crude protein,and available carbohydrate contents decreased by 10.0-44.9%,3.1-17.5%,and 1.0-2.9%,respectively with increasing addition of SFP in the cookies.The SFP-enriched cookies had significantly higher TC(183.25-627.49μg/100 g)and TPC(79.06-185.20 mg GAE/100 g)and AA(28.20-61.58%,inhibition)than the 100%wheat flour cookies,control(2.90±0.14μg/100 g for TC,53.81±5.70 mg GAE/100 g for TPC,and 15.79±1.03%for AA).The incorporation of SFP in cookies decreases the thickness and whiteness index by 3.9-24.0%and 4.5-26.9%,respectively,but increases the spread ratio by 5.5-37.9%and the browning index by 10.3-87.4%as compared with the control cookies.Based on the sensory evaluation results,the 25%SFP-enriched cookie had the highest scores for taste,aroma,and texture whiles the 15%SFP-enriched cookie had the best rating for color and overall acceptability.It is conclusive that SFP could be utilized for the industrial production of cookies to enhance the nutritional,antioxidant,and sensory properties of the baked product.Nonetheless,enzymatic browning of the shea fruit pulp is a major limitation,and therefore,rapid processing of fruits and cold storage of the SFP is required to prevent the browning reactions of the SFP.展开更多
A study was conducted for the development of value added dahi by incorporating fruit pulps, cereal flour and whey proteins concentrate （WHC） to increase the nutritional and sensory quality. Value added dahi （VAD） ...A study was conducted for the development of value added dahi by incorporating fruit pulps, cereal flour and whey proteins concentrate （WHC） to increase the nutritional and sensory quality. Value added dahi （VAD） was prepared by using skim milk, oat flour and WPC. VAD with 1% oat flour, 1% whey protein concentrate was found to be highly acceptable by sensory evaluation and curd tension study. Statistically there was a highly significant difference （P 〈 0.05） between skim milk dahi （control） and VAD VAD scored highest sensory score for all the sensory parameters studied. Curd tension found to be markedly increased in value added dahi with increased firmness of the product. Value added stirred dahi was prepared with oat flour, whey protein concentrate, papaya, fig pulps and sugar with different combination in order to assess the suitable level of addition with maximum acceptability. Value added stirred dahi （VADl） with 1% oat flour, 1% WPC, 5% papaya pulp, 4% sugar combination was found to be acceptable among the other combinations. Storage studies evaluated by sensory score revealed that the value added dahi can be stored up to 7 days at 5 ^（2. A significant increase in acidity and decrease in pH were noticed in the VAD1 during the storage period but within the permissible limit. Statistical analysis revealed no significance difference （P 〉 0.05） in total count and yeast and mould count between VAD0 （control） and VADl during storage 5 ~C. Total yield of value added dahi increased along with cost of production due to increased cost of ingredients （fruits and whey protein concentrate） used for value addition.展开更多
The objective of this study was to determine the polyphenol, flavonoid and tannin content and the antioxidant power of methanolic extracts from the different parts of the Senegalese baobab fruit. Phytochemical screeni...The objective of this study was to determine the polyphenol, flavonoid and tannin content and the antioxidant power of methanolic extracts from the different parts of the Senegalese baobab fruit. Phytochemical screening revealed the presence of saponosides, tannins, alkaloids, sterols, flavonoids, coumarins and total sugars in all extracts from the fruit parts. </span><span style="font-family:""><span style="font-family:Verdana;">The total polyphe</span><span style="font-family:Verdana;">nol content was determined by the folin-ciocalteu method. This method is based on the quantification of the total concentration of hydroxyl groups present in the extract. In an alkaline medium, the reagent of folin-ciocalteu, oxidizes the phenols to ion phenolates and partially reduces its hetero-polyacids</span><span style="font-family:Verdana;">, hence the formation of a blue complex. The absorbance is read at 765 nm against</span><span style="font-family:Verdana;"> a control. The Flavonoids vere determined using </span><span style="font-family:Verdana;">aluminum trichloride and sodium hydroxide. Aluminum trichloride forms a yellow complex with flavonoids and sodium hydroxyde forms a pink complex absorbing in the visible range at 510 nm.</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">The alternative colorimetric method based on reactions with vanillin in an acidic medium made it possible to determine the tannin content. Absorbances were measured at 500 nm.</span><span style="font-family:Verdana;"> The results show that the methanolic extracts of the fibers and shell have very high polyphenol, flavonoid and tannin contents. In fact, the polyphenol contents of the fiber (159.00 ± 0.93 μg EAG/mg extract) and shell (155.39 ± 0.89 μg EAG/mg extract) were much higher than those of the pulp (27.21 ± 0.26 μg EAG/mg extract) and seeds (18.36 ± 0.07 μg EAG/mg extract). In addition, the flavonoid contents of the fibers (97.64 ± 0.40 μg EQ/mg) and of the shell (86.18 ± 0.46 μg EQ/mg) were higher than those of the seeds (12.82 ± 0.04 μg EQ/mg) and pulp (5.66 ± 0.18 μg EQ/mg). The tannin contents of the fibers (256.65 ± 1.45 μg EC/mg) and of the shell (196.05 ± 25 μg EC/mg) are higher than those of the pulp (103.09 ± 0.62 μg EC/mg extract) and seeds (1.09 ± 0.04 μg EC/mg extract). The antioxidant activity of extracts from different parts of the baobab fruit has Also been achieved using two different methods (DPPH and FRAP). The trapping capacity of the DPPH radical is very advantageous for the fibers (IC50 = 2.27 μg/mL) and the shell (IC50 = 1.52 μg/mL). The FRAP test has shown that the extracts from the shell (18.47 μg/mL) and fibers (20.00 μg/mL) have a greater iron reduction capacity than that of the standard ascorbic acid (45.64 μg/mL).展开更多
We introduced a method of deep resources-economy reprocessing of fruit raw material. Based on the raw material fractionation at decreased temperatures the method results in the production of bioactive food stuffs, whi...We introduced a method of deep resources-economy reprocessing of fruit raw material. Based on the raw material fractionation at decreased temperatures the method results in the production of bioactive food stuffs, which are dry juice and refuse and natural water. The method includes the production of directly extracted juice and pulp refuse, juice evaporation in vacuum with the production of concentrate and natural water, and air drying the concentrate and the refuse. The method is realized for garden strawberry and cucurbit pulp. The mass concentration of solid in the fractions of cucurbit pulp is defined and the specific weight of the fractions are defined. It is shown that the solid of the cucurbit pulp is uniformly allocated between the fractions and amounts 34% for the dry juice, 31% for the dry refuse, and 35% for the natural water. Food and biological values of the cucurbit pulp fractions are determined. It is determined that the cucurbit includes silicium, nickel, and chromium. Silicium is contained only in dry fractions;nickel is present everywhere;chromium is discovered only in the natural water. Food and biological values of the cucurbit pulp are defined and their allocation between the fractions is determined. Separate components concentrations of the solid considerably differ between the fractions. Thus, two thirds of pulp protein is concentrated in the dry juice and a third is concentrated in the refuse. The natural water contains up to 90% of fat and sugar, from a half to two thirds of B-group vitamins, and the bulk of the mineral substances (K, Na, Ca, Mg, S, Co, Cu, Ni, Cr, and Zn), which concentration composes from 73% for potassium up to 100% for chromium.展开更多
文摘Infant malnutrition is a significant issue in Côte d’Ivoire, and this study aims to address it by formulating infant flours using local ingredients. Fermentation, germination, and malting methods were used to enhance the quality of six formulated flours, all based on Fonio and supplemented with Bambara groundnut, African locust bean fruit pulp, and cashew kernels. Results showed that Fonio had the highest carbohydrate content, while Bambara groundnut and Cashew kernels were rich in protein and lipid content. African locust bean fruit pulp was rich in fiber and Vitamin C, with a high β-carotene value. The cashew kernel had the highest energy value. Regarding mineral composition, African locust bean fruit pulp had the highest potassium content, while Bambara groundnut and African locust bean fruit pulp were rich in sodium. Cashew kernel and Fonio had higher iron and calcium content. Bambara groundnut had a higher zinc content, while cashew kernel had a higher magnesium content. The formulated flours made from fermented Fonio grains and enriched with Bambara groundnut, African locust bean fruit pulp, and cashew kernel had varying protein, fiber, carbohydrate, ash, and fat contents. The flour formulated with sprouted Fonio and enriched with the same ingredients had higher protein content and energy value than the other fermented seed-based flours. The mixed flours produced with fermented seeds and the flour produced from sprouted seeds met international standards. Overall, these findings offer valuable insights into the nutritional composition of the formulated flours and their potential to combat infant malnutrition in Côte d’Ivoire.
文摘Obesity is a chronic condition characterised by excess body fat that leads to increased body weight. One of the most effective ways to treat obesity is to use appetite suppressants to reduce food intake. This study aimed to evaluate in vivo reduction of food intake and weight gain caused by Parkia biglobosa (Pb) fruit pulp. Twenty-four healthy NMRI mice divided into four groups were used for the experiment. Group 1, considered the negative control, received distilled water. Groups 2, 3, and 4 were administered daily with 100, 250 and 500 mg/kg body weight of Pb fruit pulp powder suspension, respectively. The reduction in food intake was assessed in two phases: acute food intake for one day (24 h) and long-term food intake for seven weeks. Nutrient parameters and phenolic compounds in Pb fruit pulp were quantified. The results showed that Pb fruit pulp had a significant effect on reducing acute food intake. At a dose of 250 mg/kg, Pb had the best activity in reducing acute food intake, with an overall reduction rate of approximately 47.98% ± 1.17% compared to the control. Repeated daily administration inhibited food intake with all three doses for 13 days compared to control. Food intake was significantly decreased for up to 31 days by taking a 100 mg/kg dose of Pb (p = 0.0174). Weight gain was significantly lower (p = 0.0003) in mice treated with 100 mg/kg Pb than in controls at the end of 7 weeks. According to the nutritional composition study, Pb fruit pulp contains an abundance of total carbohydrates (68.81% ± 0.32%) and crude fiber (14.35% ± 0.21%). This study demonstrated that Pb fruit pulp effectively reduces food intake in healthy mice. Pb pulp’s richness in crude fiber and phenolic compounds makes it a potential aid in managing obesity.
文摘Background:Raphia fruit pulp is a good source of phytochemicals and some micronutrients and is locally consumed as a snack.The aim of this study was to valorize raphia pulp in biscuits production by partially substituting wheat flour in different proportions with flour obtained from the pulp of the raphia fruit.Methods:Ripe raphia(Raphia hookeri)fruits were purchased from local farms,thoroughly washed and the pulps extracted using a stainless-steel knife.These pulps were dried at 60℃for 12 h and grounded into flour.Wheat flour was substituted with the raphia pulp flour(RF)in five different proportions(10,20,30,35,and 40%).The functional properties and nutrient profile of the raphia flour and the biscuits obtained from these composite flours were evaluated.Sensory evaluation of the biscuits was also carried out using a nine-point hedonic scale.Results:The RF has a high-water absorption capacity WAC(680%)and oil absorption capacity OAC(560%)favoring its use in pastry processes.The RF is rich in polyphenols 435.0±20(μg/100g),saponins(155±5 mg/100g)and potassium(922±20 mg/100g).The incorporation of the RF in biscuits significantly affect the chemical composition.The total polyphenols increased from 182±10μg/100g in the sample containing 10%of RF to 342±17μg/100g in the sample containing 40%of RF.Fibers increased from 8.75±0.03 mg/100g in the sample with 10%of RF to 10.08±0.27 mg/100g in the 40%substituted biscuit.Saponins increased from 69.9±0.01 mg/100g in the sample with 10%of RF to 90.22±0.01 mg/100g in the sample with 40%RF and potassium increased from 434.2±10 mg/100g in the sample with 10%of RF to 647.6±5 mg/100g in the sample with 40%of RF.Biscuit samples made with composite flour containing 20%of RF was the most accepted.Conclusion:RF can be used as a raw material to replace 20%of wheat flour in biscuit formulations and improve its nutritional and sensory properties.
基金This work was supported by Beijing Natural Science Foundation （No. 6082005） and Funding Project for Academic Human Resources Development in Institutions of Higher Learning under the Jurisdiction of Beijing Municipality （No. PXM2007014207）.
文摘An effective method for isolation of total RNA from pulps of mainly deciduous fruit trees was discussed in this paper. Here we shown that total RNA was successfully isolated from pulps of apple, peach and strawberry, but not grape berry via the effective CTAB method modified by ZENG, et al. However, total RNA was isolated from grape berry according to ZENG＇s protocols with a modification including 16% of β-Mercatoethanol and 3% of PVP in extraction buffer, 1/3 （V/V） of 5mol/L potassium acetate （KAC PH4.8） in supernatant. The detection of the isolated total RNA above using ultraviolet spectrophoto-metry, electrophoresis, reverse transcription and RT-PCR shown that the CTAB and its modifications is a preferred method for isolation of high-quality total RNA from fruit pulps.
基金Supported by National Key R&D Program(2017YFD0400701)~~
文摘The navel orange were cleaned and pulverized by a wet superfine grinding and a broken wall cooking machine,then the navel orange whole fruit pulp were obtained by wet superfine grinding once,wet superfine grinding twice,and broken wall cooking machine processing.The particle size distribution,free polyphenols,bound polyphenols and antioxidant activity of whole fruit pulp prepared by the three kinds of pulverization methods were discussed.The results showed that the particle size distribution of the whole fruit pulp by wet superfine grinding was more concentrated compared with the broken-wall cooking machine processing,and the total phenols dissolution rate of the navel orange whole pulp was increased by 6.9%,and the total flavonoid dissolution rate was increased by 13.5%.The results also suggested that wet superfine grinding twice could improve 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging activity of polyphenols in the whole fruit pulp,wet superfine grinding once and wet superfine grinding twice also could obviously enhance the reducing power and iron reduction ability of polyphenols in the whole fruit pulp.In conclusion,wet superfine grinding could increase both the polyphenol content and antioxidant activity of navel orange whole fruit pulp,it can be used as a pretreatment processing method for preparing navel orange whole fruit pulp.
文摘Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (as substi<span style="font-family:Verdana;">tutes for dairy milk) fortified with mango, banana and avocado. Standard</span><span style="font-family:Verdana;"> method for the preparation of ice cream was modified to formulate three variants of kunu-zaki ice cream designated as B (40% kunu-zaki, 40% banana pulp and 20% </span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">s</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">oymilk);C (40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">k</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">unu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% mango pulp and 20% soymilk);D (40% kunu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">vocado pulp and 20% soymilk), while control </span><span style="font-family:Verdana;">sample A was commercial dairy-based ice cream. Analyses of proximate, </span><span style="font-family:Verdana;">min</span><span style="font-family:Verdana;">eral and vitamin compositions were carried out on the samples following</span><span style="font-family:Verdana;"> stan</span><span style="font-family:Verdana;">dard procedures. The results showed lower fat content in all the formulated</span><span style="font-family:Verdana;"> ice cream samples, which ranged from 0.60 - 0.96 g/100g compared to the con</span><span style="font-family:Verdana;">trol sample with fat content of 8.15 g/100g. Similarly, the formulated ice </span><span style="font-family:Verdana;">cream samples have significant protein content with sample D recording the highest value of 3.67 g/100g compared to control sample. Samples B and C </span><span><span style="font-family:Verdana;">contained higher vitamin C, vitamin B</span><sub><span style="font-family:Verdana;">6</span></sub><span style="font-family:Verdana;">, calcium and sodium content in</span></span><span style="font-family:Verdana;"> comparison to sample A. Sensory evaluation showed that samples B and sample C were the </span><span style="font-family:Verdana;">most acceptable ice cream variants in comparison to the control sample.</span><span style="font-family:Verdana;"> These </span><span style="font-family:Verdana;">findings lend credence to the strategy of value addition for providing heal</span><span style="font-family:Verdana;">thier food alternatives while contributing to the reduction in post-harvest losses of fruits utilized as fortificants.</span></span></span></span>
基金financial support given in the form of research projects entitled‘Studies on Rapid and Enhanced Production of Ethanol through Very High Gravity(VHG)Fermentation’(Ref No:38(1310)/11/EMR-II)‘Biotechnological production of Acetone-Butanol-Ethanol(ABE)from agricultural biomass using solventogenic bacteria’(Ref No:SR/FT/LS-79/2009).
文摘Background:The energy crisis and climate change necessitate studying and discovering of new processes involved in the production of alternative and renewable energy sources.Very high gravity(VHG)fermentation is one such process improvement aimed at increasing both the rate of fermentation and ethanol concentration.The technology involves preparation and fermentation of media containing 300 g or more of dissolved solids per liter to get a high amount of ethanol.Findings:Saccharomyces cerevisiae was inoculated to the very high gravity medium containing 30%to 40%w/v glucose with and without supplementation of three selected fruit pulps(mango,banana,and sapota).The fermentation experiments were carried out in batch mode.The effect of supplementation of 4%fruit pulp/puree on the metabolic behavior and viability of yeast was studied.Significant increase in ethanol yields up to 83.1%and dramatic decrease in glycerol up to 35%and trehalose production up to 100%were observed in the presence of fruit pulp.The fermentation rate was increased,and time to produce maximum ethanol was decreased from 5 to 3 days with increased viable cell count.The physical and chemical factors of fruit pulps may aid in reducing the osmotic stress of high gravity fermentation as well as enhanced ethanol yield.Conclusions:It was found that fruit pulp supplementation not only reduced fermentation time but also enhanced ethanol production by better utilization of sugar.Production of high ethanol concentration by the supplementation of cheap materials in VHG sugar fermentation will eliminate the expensive steps in the conventional process and save time.
文摘Foods,especially medicinal foods,play a vital role in providing nutrients for healthy growth and in the management of clinical disorders.Unfortunately,half of the global population lacks access to affordable healthcare and a nutritious diet.Therefore,it is important to identify traditional and scientifically proven therapeutic foods for disease management and the prevention of micronutrient deficiencies.Baobab,one of nature‘s gifts to mankind,is the focus of this study.The aim was to provide an overview of its medicinal and nutritional benefits through a literature search.Research indicates that baobab fruit pulp is a rich source of fiber,calcium,magnesium,potassium,and notably vitamin C,about five to 10 times the content found in oranges.Additionally,baobab fruit pulp has been found to possess various therapeutic properties,including antibacterial,anti-inflammatory,antidiabetic,anticancer,and antiulcer characteristics.Furthermore,it is considered safe for consumption.These findings emphasize the importance of increasing baobab plantations and raising public awareness about the health benefits of the fruit through educational initiatives.Further research is necessary to explore the potential of baobab fruit pulp as a therapeutic agent for improved health.
文摘Parkia biglobosa is a non-wood forest product whose resources are used in food and pharmacopoeia. The pulp has interesting nutritional qualities. African locust bean fruits harvested in Senegal are characterised by low moisture (9.78% to 12.31%), which is crucial for long storage. The pulp is slightly acidic (pH = 4.84 to 5.16). It is also very rich in sugar, with a minimum concentration of 30.8g/100g, and is mainly made up of reducing sugars. Carotenoids are abundant in the pulp (on average 16.75 mg/100 g) and β-carotene is the main carotenoid. As for minerals, K and Mg are the most abundant, with average concentrations of 451.33 mg/100 g and 300.67 mg/100 g respectively. In addition, heavy metals such as arsenic, lead and cadmium are below the detection threshold (<0.002 mg/100 g) and are present in the pulp at a concentration below the standard set by the Codex Alimentarius. The organic acid profile was also determined, showing that citric acid (average 1131.88 mg/100 g) is the predominant organic acid in the pulp. Principal component analysis (PCA) revealed that the pulp of Parkia fruits harvested in Senegal was homogeneous in terms of physico-chemical and biochemical characteristics, despite a few differences.
基金supported by the International Foundation for Science[Grant Number I3-E-6582-1].
文摘The shea fruit pulp(SFP),a by-product generated during the processing of shea fruit,is a vital source of phytochemicals for the development of functional foods.This study determined the effect of partial substitution of wheat flour with SFP(0-25%)on the physicochemical,total carotenoids(TC),total phenolics content(TPC),antioxidant activity(AA),and sensory properties of cookies.The bromatological analysis showed that crude fiber,fat,and total ash contents of the SFP-enriched cookies increased by 155.3-565.8%,1.7-6.8%,and 22.2-111.3%,respectively while moisture,crude protein,and available carbohydrate contents decreased by 10.0-44.9%,3.1-17.5%,and 1.0-2.9%,respectively with increasing addition of SFP in the cookies.The SFP-enriched cookies had significantly higher TC(183.25-627.49μg/100 g)and TPC(79.06-185.20 mg GAE/100 g)and AA(28.20-61.58%,inhibition)than the 100%wheat flour cookies,control(2.90±0.14μg/100 g for TC,53.81±5.70 mg GAE/100 g for TPC,and 15.79±1.03%for AA).The incorporation of SFP in cookies decreases the thickness and whiteness index by 3.9-24.0%and 4.5-26.9%,respectively,but increases the spread ratio by 5.5-37.9%and the browning index by 10.3-87.4%as compared with the control cookies.Based on the sensory evaluation results,the 25%SFP-enriched cookie had the highest scores for taste,aroma,and texture whiles the 15%SFP-enriched cookie had the best rating for color and overall acceptability.It is conclusive that SFP could be utilized for the industrial production of cookies to enhance the nutritional,antioxidant,and sensory properties of the baked product.Nonetheless,enzymatic browning of the shea fruit pulp is a major limitation,and therefore,rapid processing of fruits and cold storage of the SFP is required to prevent the browning reactions of the SFP.
文摘A study was conducted for the development of value added dahi by incorporating fruit pulps, cereal flour and whey proteins concentrate （WHC） to increase the nutritional and sensory quality. Value added dahi （VAD） was prepared by using skim milk, oat flour and WPC. VAD with 1% oat flour, 1% whey protein concentrate was found to be highly acceptable by sensory evaluation and curd tension study. Statistically there was a highly significant difference （P 〈 0.05） between skim milk dahi （control） and VAD VAD scored highest sensory score for all the sensory parameters studied. Curd tension found to be markedly increased in value added dahi with increased firmness of the product. Value added stirred dahi was prepared with oat flour, whey protein concentrate, papaya, fig pulps and sugar with different combination in order to assess the suitable level of addition with maximum acceptability. Value added stirred dahi （VADl） with 1% oat flour, 1% WPC, 5% papaya pulp, 4% sugar combination was found to be acceptable among the other combinations. Storage studies evaluated by sensory score revealed that the value added dahi can be stored up to 7 days at 5 ^（2. A significant increase in acidity and decrease in pH were noticed in the VAD1 during the storage period but within the permissible limit. Statistical analysis revealed no significance difference （P 〉 0.05） in total count and yeast and mould count between VAD0 （control） and VADl during storage 5 ~C. Total yield of value added dahi increased along with cost of production due to increased cost of ingredients （fruits and whey protein concentrate） used for value addition.
文摘The objective of this study was to determine the polyphenol, flavonoid and tannin content and the antioxidant power of methanolic extracts from the different parts of the Senegalese baobab fruit. Phytochemical screening revealed the presence of saponosides, tannins, alkaloids, sterols, flavonoids, coumarins and total sugars in all extracts from the fruit parts. </span><span style="font-family:""><span style="font-family:Verdana;">The total polyphe</span><span style="font-family:Verdana;">nol content was determined by the folin-ciocalteu method. This method is based on the quantification of the total concentration of hydroxyl groups present in the extract. In an alkaline medium, the reagent of folin-ciocalteu, oxidizes the phenols to ion phenolates and partially reduces its hetero-polyacids</span><span style="font-family:Verdana;">, hence the formation of a blue complex. The absorbance is read at 765 nm against</span><span style="font-family:Verdana;"> a control. The Flavonoids vere determined using </span><span style="font-family:Verdana;">aluminum trichloride and sodium hydroxide. Aluminum trichloride forms a yellow complex with flavonoids and sodium hydroxyde forms a pink complex absorbing in the visible range at 510 nm.</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">The alternative colorimetric method based on reactions with vanillin in an acidic medium made it possible to determine the tannin content. Absorbances were measured at 500 nm.</span><span style="font-family:Verdana;"> The results show that the methanolic extracts of the fibers and shell have very high polyphenol, flavonoid and tannin contents. In fact, the polyphenol contents of the fiber (159.00 ± 0.93 μg EAG/mg extract) and shell (155.39 ± 0.89 μg EAG/mg extract) were much higher than those of the pulp (27.21 ± 0.26 μg EAG/mg extract) and seeds (18.36 ± 0.07 μg EAG/mg extract). In addition, the flavonoid contents of the fibers (97.64 ± 0.40 μg EQ/mg) and of the shell (86.18 ± 0.46 μg EQ/mg) were higher than those of the seeds (12.82 ± 0.04 μg EQ/mg) and pulp (5.66 ± 0.18 μg EQ/mg). The tannin contents of the fibers (256.65 ± 1.45 μg EC/mg) and of the shell (196.05 ± 25 μg EC/mg) are higher than those of the pulp (103.09 ± 0.62 μg EC/mg extract) and seeds (1.09 ± 0.04 μg EC/mg extract). The antioxidant activity of extracts from different parts of the baobab fruit has Also been achieved using two different methods (DPPH and FRAP). The trapping capacity of the DPPH radical is very advantageous for the fibers (IC50 = 2.27 μg/mL) and the shell (IC50 = 1.52 μg/mL). The FRAP test has shown that the extracts from the shell (18.47 μg/mL) and fibers (20.00 μg/mL) have a greater iron reduction capacity than that of the standard ascorbic acid (45.64 μg/mL).
文摘We introduced a method of deep resources-economy reprocessing of fruit raw material. Based on the raw material fractionation at decreased temperatures the method results in the production of bioactive food stuffs, which are dry juice and refuse and natural water. The method includes the production of directly extracted juice and pulp refuse, juice evaporation in vacuum with the production of concentrate and natural water, and air drying the concentrate and the refuse. The method is realized for garden strawberry and cucurbit pulp. The mass concentration of solid in the fractions of cucurbit pulp is defined and the specific weight of the fractions are defined. It is shown that the solid of the cucurbit pulp is uniformly allocated between the fractions and amounts 34% for the dry juice, 31% for the dry refuse, and 35% for the natural water. Food and biological values of the cucurbit pulp fractions are determined. It is determined that the cucurbit includes silicium, nickel, and chromium. Silicium is contained only in dry fractions;nickel is present everywhere;chromium is discovered only in the natural water. Food and biological values of the cucurbit pulp are defined and their allocation between the fractions is determined. Separate components concentrations of the solid considerably differ between the fractions. Thus, two thirds of pulp protein is concentrated in the dry juice and a third is concentrated in the refuse. The natural water contains up to 90% of fat and sugar, from a half to two thirds of B-group vitamins, and the bulk of the mineral substances (K, Na, Ca, Mg, S, Co, Cu, Ni, Cr, and Zn), which concentration composes from 73% for potassium up to 100% for chromium.
