CHARACTERIZATION STUDY OF CAMBUCI FRUIT [Campomanesia phaea (O. Berg.) Landrum] AND ITS APPLICATION IN JELLY PROCESSING

CHARACTERIZATION STUDY OF CAMBUCI FRUIT [Campomanesia phaea (O. Berg.) Landrum] AND ITS APPLICATION IN JELLY PROCESSING The objective of this paper was to study possible differences of varieties of cambuci fruit reported by producers by means of fruit characterization and elaboration of jelly. The fruits were divided in four possible varieties groups, named as A, B, C and D, and submitted to analysis regarding weight, ash, moisture, pH, soluble solids, acidity, ratio, ascorbic acid and water activity. To the preparation of the jelly was chosen the variety A with two formulations, 50%50% and 40%60%, fruit and sugar respectively. Concerning the possible varieties of cambuci only water activity was not significantly different. The acidity and ratio of B variety are noteworthy, because it did differ from the others presenting a more satisfactory result for in natura consumption. All other tests presented statistic alteration of at least one variety, but since these data can be influenced by edaphoclimatic conditions they must be carefully observed. Lower results for pH, acidity, luminosity and degrees hue, were observed for the 60% sugar jelly sample, which contributed for its better results in the preference test for the attributes appearance, color, flavor and texture. The evaluation of attribute aroma of both samples (50% and 60%) did not differ.

Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues

Tropical fruit residues consisting of seeds, peels and residual pulp generated as by-products of fruit processing industry were investigated for bioactive compounds, the in vitro antioxidant capacity as well as alpha-glucosidase and alpha-amylase inhibitory activities. Cyanidin, quercetin, ellagic acid (EA) and proanthocyanidins were found in acerola, jambolan, pitanga and caja-umbu residue powders. Acerola powder had the highest phenolic content (8839.33 mg catechin equivalents (CE)/100 g) and also high-ascorbic acid (AA) concentration (2748.03 mg/100 g), followed by jambolan and pitanga. The greatest 1,1-Diphenyl-2-picrylhydrazyl (DPPH) inhibition was observed for jambolan (436.76 mmol Trolox eq/g) followed by pitanga (206.68 mmol Trolox eq/g) and acerola (192.60 mmol Trolox eq/g), while acerola had the highest ferric reducing antioxidant power (FRAP) assay result (7.87 mmol Trolox eq/g). All fruit powders exhibited enzymatic inhibition against alpha-amylase (IC50 ranging from 3.40 to 49.5 mg CE/mL) and alpha-glucosidase (IC50 ranging from 1.15 to 2.37 mg CE/mL). Therefore, acerola, jambolan and pitanga dried residues are promising natural ingredients for food and nutraceutical manufacturers, due to their rich bioactive compound content.

Essential Oil and other Constituents from Magnolia ovata Fruit

The volatile and non-volatile constituents of the unripe fruits of Magnolia ovata (A. St.-Hil.) Spreng. (Magnoliaceae) were studied. The essential oils were obtained by hydrodistillation of the fruit of two plant populations (A and B) and analyzed by GC/FID and GC/MS. The oil of sample A was rich in sesquiterpenes, mainly spathulenol (19.3%), while the oil of sample B showed a predominance of aliphatic compounds, mainly hexadecanoic acid (52.0%). Extracts of the dried fruit contained fourteen known compounds including nine lignoids (magnovatin A, magnovatin B, acuminatin, licarin A, oleiferin A, oleiferin C, kadsurenin M, 4-O-demethylkadsurenim M and 7-epi-virolin), two sesquiterpene lactones (parthenolide and michelenolide) and three alkaloids (lysicamine, lanuginosine and O-methylmoschatoline). Michelenolide, 7-epi-virolin and lisycamine are reported for the first time in the species, while the remaining compounds have already been reported in the leaves and/or trunk bark of Magnolia ovata. Acetylation of oleiferin A yielded a new compound, acetyl oleiferin A, whose NMR data and that of michelenolide are furnished.

Electrochemical detection of carbamate pesticides in fruit and vegetables with a biosensor based on acetylcholinesterase immobilised on a composite of polyaniline-carbon nanotubes

A sensitive electrochemical acetylcholinesterase (AChE) biosensor was successfully developed on polyaniline (PANI) and multi-walled carbon nanotubes (MWCNTs) core-shell modified glassy carbon electrode (GC), and used to detect carbamate pesticides in fruit and vegetables (apple, broccoli and cabbage). The pesticide biosensors were applied in the detection of carbaryl and methomyl pesticides in food samples using chronoamperometry (CA). The GC/MWCNT/PANI/AChE biosensor exhibited detection limits of 1.4 and 0.95 mu mol L-1, respectively, for carbaryl and methomyl. These detection limits were below the allowable concentrations set by Brazilian regulation standards for the samples in which these pesticides were analysed. Reproducibility and repeatability values of 2.6% and 3.2%, respectively, were obtained in the conventional procedure. The proposed biosensor was successfully applied in the determination of carbamate pesticides in cabbage, broccoli and apple samples without any spiking procedure. The obtained results were in full agreement with those from the HPLC procedure. (C) 2012 Elsevier Ltd. All rights reserved.

Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts

This study evaluated the effect of the supplementation of total dietary fiber from apple, banana or passion fruit processing by-products on the post-acidification, total titratable acidity, bacteria counts and fatty acid profiles in skim milk yoghurts co-fermented by four different probiotics strains: Lactobacillus acidophilus L10 and Bifidobacterium animalis subsp. lactis BL04, HN019 and B94. Apple and banana fibers increased the probiotic viability during shelf-life. All the fibers were able to increase the short chain and polyunsaturated fatty acid contents of yoghurts compared to their respective controls. A synergistic effect between the type of fiber and the probiotic strain on the conjugated linoleic acid content was observed, and the amount of alpha-linolenic acid was increased by banana fiber. The results of this study demonstrate, for the first time, that fruit fibers can improve the fatty acid profile of probiotic yoghurts and point out the suitability of using fibers from fruit processing the by-products to develop new high value-added fermented dairy products. (C) 2012 Elsevier By. All rights reserved.

Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening

Bananas (Musa spp.) are highly perishable fruit of notable economic and nutritional relevance. Because the identification of proteins involved in metabolic pathways could help to extend green-life and improve the quality of the fruit, this study aimed to compare the proteins of banana pulp at the pre-climacteric and climacteric stages. The use of two-dimensional fluorescence difference gel electrophoresis (2D-DIGE) revealed 50 differentially expressed proteins, and comparing those proteins to the Mass Spectrometry Protein Sequence Database (MSDB) identified 26 known proteins. Chitinases were the most abundant types of proteins in unripe bananas, and two isoforms in the ripe fruit have been implicated in the stress/defense response. In this regard, three heat shock proteins and isoflavone reductase were also abundant at the climacteric stage. Concerning fruit quality, pectate lyase, malate dehydrogenase, and starch phosphorylase accumulated during ripening. In addition to the ethylene formation enzyme amino cyclo carboxylic acid oxidase, the accumulation of S-adenosyl-L-homocysteine hydrolase was needed because of the increased ethylene synthesis and DNA methylation that occurred in ripening bananas. Differential analysis provided information on the ripening-associated changes that occurred in proteins involved in banana flavor, texture, defense, synthesis of ethylene, regulation of expression, and protein folding, and this analysis validated previous data on the transcripts during ripening. In this regard, the differential proteomics of fruit pulp enlarged our understanding of the process of banana ripening. (C) 2012 Elsevier B.V. All rights reserved.

Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts

The effect of the addition of passion fruit peel powder (PFPP) on the fermentation kinetics and texture parameters, post-acidification and bacteria counts of probiotic yoghurts made with two milk types were evaluated during 28 days of storage at 4 degrees C. Milks were fermented by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (CY340), and one strain of probiotic bacteria: Lactobacillus acidophilus (L10 and NCFM), Bifidobacterium animalis subsp. lactis (8104 and HN019). The addition of PFPP reduced significantly fermentation time of skim milk co-fermented by the strains L10, NCFM and HN019. At the end of 28-day shelf-life, counts of B. lactis Bl04 were about 1 Log CFU mL(-1) higher in whole yoghurt fermented with PFPP regarding its control but, in general, the addition of PFPP had less influence on counts than the milk type itself. The titratable acidity in yoghurts with PFPP was significantly higher than in their respective controls, and in skim yoghurts higher than in the whole ones. The PFPP increased firmness, consistency (except for the NCFM strain of L acidophilus) and cohesiveness of all skim yoghurts. The results point out the suitability of using passion fruit by-product in the formulation of both skim and whole probiotic yoghurts. (C) 2012 Elsevier Ltd. All rights reserved.

The host marking pheromone application on the management of fruit flies - a review

The aim of this work was to review the role of the host marking pheromone (HMP) and its application in integrated management programs for the fruit flies. Initially the oviposition behavior of tephritids has been analyzed with emphasis on Ceratitis capitata. The deposition of HMP, which consists in the last stage of the oviposition behavior has been characterized and discussed about evolutive aspects and the biological meaning of the tephritidae communication through the HMP. Finally, the perspectives on the use of HMP in the integrated management of fruit flies have been discussed.