This is not the same as water content. vegetables are cooked (1). The . In addition, some 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. Physicochemical Properties and Phytochemical Components of Spiced Cucumber-Pineapple Fruit Drink, Niger. Quality of pro-duce encompasses sensory properties (appearance, 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. 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. 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. Generally speaking, the smaller the total color difference (E), the closer the color to the fresh sample. 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). 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. 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. Vitamins. MATERIALS AND METHODS Serendipity berries were obtained in Oke-Oro farm, Esa-Odo, Osun State, Nigeria in October 2012. 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. The manuscript is about the effect of vacuum pressure drying on drying kinetics and drying curve. 2012). In addition, the analysis of sensory test results was performed using the Kruskal-Wallis test. The study introduces white mulberry-enriched yogurt and suggests the food industries to launch this product in the . analysed for physicochemical quality. Nutritional Quality. 2. Organic acids 8. Fibres obtained from fruits and vegetables used by the food industry are frequently obtained using chemical, mechanical, thermal, and enzymatic processes. Materials and Methods, 2.1. 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. Color determination. Analysis of functional properties of vegetables, fruits, berries, leaves and herbs to create out of functional food for current generation [2014] . 1.2 Firmness At the 2nd week of the study, samples were observed for firmness determination. 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. The coated sample shows significant difference in almost all parameters as compared to control sample. Based on the results of statistical analysis, the moisture content ranged from 12.56 . 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. Also, the addition of these products contributes to the higher content of vitamins, natu- ral colorants, minerals, polyphenols, crude fiber, and carotenoids. Size and shape are often used when describing grains, seeds, fruits and vegetables. 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. This is usual for Myrtaceae family, which is reflected in highly perishable fruits (Rufino et al. ABSTRACT: Green or "detox" juice is a mixture of fruit juice with vegetables, which has been used intensively by consumers seeking for healthy food. Physicochemical properties of Green juice were accessed in the present research, which brings new insights for the use of this beverage in human diet. Proteins and amino acids 3. compositions and physico-chemical properties of serendipity berry fruit. Apple pomace procured from fruit juice industry, contained 10.8% moisture, 0.5% ash and 51.1% of dietary fibre. 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]. However, this treatment triggers the loss of antioxidants and sugars of litchi fruits when water temperature arises in the treatment. 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). Firmness determination was measured by a gram kilo. Title: Physicochemical characteristics and emulsification properties of cellulose nanocrystals stabilized O/W Pickering emulsions with high -OSO3- groups Pumpkin ( Cucurbita moschata ) is a good source of carotenoid, pectin, minerals, vitamins, phenolic compounds and terpenoids constituting its nutritional value. Publication Type Journal Article Carbohydrates 2. 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 . Key words: Physico-chemical properties, sensory qualities, tomato juice, cocktail juice. 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. Kaur B.P. The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. If consumed every day in adequate amounts, fruits and vegetables can help to protect from common diseases like CVDs and various cancers. a raw material such as carrots and strawberry. Keywords: carrot, strawberry jelly candy. Fruits develop from the ovary in the base of the Flavouring principles 10. The color values of fresh and dried P. eryngii slices dried with . 3 RESULTS . This Special Issue will include original articles, reviews . Thus, it was concluded that fruit powder of white mulberry can be used to improve physicochemical and sensory properties of fortified yogurt. To achieve the proposed goal, two kinds of jellies (with carrots and strawberry) was obtained. A total of 134 raisin samples were collected from Urmia, Malayer, Quchan, and Qazvin during 2020-2021. 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. Pulsed vacuum drying of persimmon slices: drying kinetics, physicochemical properties, microstructure and antioxidant capacity. 1.Introduction. 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 . fruits and vegetables, more extensive scientific information about the . apple, citrus, grape, kiwifruit, melon, peach, pineapple, and tomato juices. physico-chemical properties, aonla is processed into different types of product. comparative studies centered on physico-chemical . 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. Jenny watermelon had a higher lycopene con- Most juices (67.8%) had Brix levels below Codex recommended values classified as weak and watery. Fruits and veg Finely ground apple pomace was incorporated in wheat flour at 5%, 10% and 15% levels . 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). 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. PHYSICOCHEMICAL PROPERTIES OF FOOD 2. 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. 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. The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. 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- This species . INTRODUCTION The important groups of organic compounds present in different foods are:- 1. 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,. 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. In addition, fruits and vegetables are considered good source of dietary fiber. Fortified cheeses, ice creams, and yogurts appeal to a wide range of consumers and have the potential to enhance sales in the dairy industry. RJ contains diverse groups of bioactive substances, such as proteins (9-18%), total sugars . 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 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 . . Therefore, this work evaluates the physico-chemical properties of serendipity berry fruit. Fruits and vegetables have importance in dietary guidance as they contain vitamins, minerals, and phytochemicals. Inhibition of increasing ultrasound heat allows low drying cost and high product quality of litchi fruit in air-drying. Thus, this study investigated changes in hydrolysable tannins, phenolic acids, sugar profile, standard physicochemical parameters, and antioxidant-scavenging capacity of wild . Fruit and Juice Processing, Thus, irradiation generally inhibits or delays development of off-flavors related to growth of spoilage organisms. Physicochemical Properties of Plasma Activated Water. 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 . PRACTICAL APPLICATIONS: UT promotes drying efficiency and preserves product quality. . Food J., 31 . Fruit juices and their concentrates are popular drinks consumed by people of all ages for their sensory and nutritional qualities. However, data on the effect of cooking on nutritional properties of vegetables are still incom-plete (1). 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 . Effect of ultrasound on physicochemical quality of fruits and vegetables was reviewed. The study found that the fruits and vegetables remain fresh for nearly two months after the edible coatings are applied. In this review, the types and structures of DFs from different fruits and vegetables were summarized and the effects of . The proposed technique is interesting and useful for energy efficient and sustainable drying of persimmon. 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 . Quality is a human construct comprising many properties or characteristics. 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. 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. In this review, the types and structures of DFs from different fruits and vegetables were summarized and the effects of . 11. 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, Fruits were homogenized, and the homogenate samples . Physico-chemical Properties and Drying Kinetic Evaluation of Hot Air and Vacuum Dried Pre-Treated Oyster Mushroom under Innovative Multi-mode Developed Dryer . 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. Water 3. 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 . 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). Pigments 7. The predominant source of antioxidants for many of these . * To whom correspondence should be . 2009b, Pereira et al. . Enzymes 6. 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. WMFP addition to yogurt enhanced its antioxidant potential and physicochemical quality. Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits. Juices were made of mango, passion, tamarind, 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). In addition, the main positive effects of the PEF technology on the juices quality and The effects of these agents on pre-treated fruits and vegetables were evaluated. Fruits and vegetables are rich sources of total phenol, antioxidant, carotenes, minerals, and dietary fiber, and could enrich dairy products with these compounds. Methods of Extraction Mango Mangoes were pulled from the tree. 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