The influences of processing and storage on the quality indices nutritional content fresh-cut fruits were evaluated in comparison to whole stored for same duration but prepared day sampling. Fresh-cut pineapples, mangoes, cantaloupes, watermelons, strawberries, kiwifruits up 9 days air at 5 degrees C. postcutting life based visual appearance was shorter than 6 kiwifruit pineapple, cantaloupe, strawberry. On other hand, watermelon mango pieces still marketable after Losses vitamin C < or = 5%...

The fresh-cut industry produces thousands of tons waste in non-edible portions that present an environmental and management problem. These by-products could be reused, particular, to obtain bioactive compounds. In this study, five different watermelon cultivars were assessed for their flesh by-product contents.The amount varied between 31.27 40.61% initial fresh weight (f.w.) depending on the cultivar. Watermelon poor sources total antioxidant, content was similar rind samples (46.96 vs...

l-Citrulline is an excellent candidate to reduce muscle soreness, and watermelon a fruit rich in this amino acid. This study investigated the potential of juice as functional drink for athletes. An vitro intestinal absorption l-citrulline Caco-2 cells was performed using unpasteurized (NW), pasteurized (80 °C 40 s) (PW) and, control, standard l-citrulline. bioavailability greater when it contained matrix no heat treatment applied. In vivo experiment (maximum effort test cycloergometer),...

L-Arginine (Arg) has been widely used due to its functional properties as a substrate for nitric oxide (NO) generation. However, L-citrulline (CIT), whose main natural source is watermelon, non-essential amino acid but which important health potential. This review provides comprehensive approach different studies of the endogenous synthesis CIT, metabolism, pharmacokinetics, and pharmacodynamics well ergogenic effect in exercise performance. The novel aspect this paper focuses on effects...

This research revalues broccoli stalk by-product as a novel fermented health food, using its autochthonous microbiota. Broccoli slices were packed into glass jars, brine was added (6% w/v), and two dressings studied: garlic, mustard seeds. No dressing used control. Natural fermentation carried out at 25 °C for 6 days followed by further storage 4 °C. The identification of individual glucosinolates phenolic compounds performed LC-ESI-QqQ-MS/MS. At day 3, the highest content in functional such...

Fermentation is the main process in several foods claimed to be health-promoting products due their content microorganisms and bioactive compounds. Therefore, this study, fermentation was used revalorise broccoli waste development optimisation of a new fermented beverage by Lactiplantibacillus plantarum following fermentation-assisted extraction strategy. The also subjected processing treatments stored at 5 °C for 49 days. LC-MS/MS characterise quantify individual (poly)phenolic...

ABSTRACT: Whole fruit and fresh-cut pieces from 4 types of melon were stored for up to 10 d at 0 5 °C. After the wound stress period, no differences in respiration rates found between intact melon. Softness, weight loss, translucency, stress, rate lower sensorial quality higher during storage °C than Cut cylinders showed a low degree softness, high poor processing efficiency. Slices softness but translucency. Trapezoidal sections behavior intermediate slices. For melon, best results obtained...

Abstract ‘Autumn Seedless’ table grapes ( Vitis vinifera L.) were stored for up to 60 days at 0 °C under ten different gas treatments. An additional simulated retail display period of 7 in air 15 was also applied all cases. These postharvest treatments tested as an alternative the usual industrial SO 2 application and included modified atmosphere packaging (MAP), with without natural fungicides (hexanal hexenal), controlled (CA) intermittent continuous applications ozone (O 3 ). The sensory...

Thermal processing causes a number of undesirable changes in physicochemical and bioactive properties tomato products. Microwave (MW) technology is an emergent thermal industrial process that offers rapid uniform heating, high energy efficiency overall quality the final product. The main puree after pasteurization at 96 ± 2 °C for 35 s, provided by semi-industrial continuous microwave oven (MWP) under different doses (low power/long time to power/short time) or conventional method (CP) were...

Abstract BACKGROUND Some algae are an excellent sources of vitamin B12, special interest for vegetarian/vegan consumers, and fucose to supplement fruit vegetable beverages such as smoothies. Nevertheless, supplementation smoothies with may lead possible quality changes during smoothie shelf life that need be studied. Therefore, the in fresh green supplemented (2.2%) nine edible (sea lettuce, kombu, wakame, thongweed, dulse, Irish moss, nori, Spirulina Chlorella ) were studied throughout 24...

The consumption stage has been identified as the largest producer of food waste (FW) across supply chain (FSC), with fruit and vegetables being most affected product category. present study aims to determine optimal storage scenario at household level avoid which lowest environmental footprint. Broccoli was stored under different conditions: unbagged or bagged (periodically opened) in bioplastic bags inside a domestic refrigerator 5 7 °C for 34 days then analysed relative humidity (RH),...

The objective of this work was to gain insight into the operating conditions that affect efficiency ultrasound-assisted extraction (UAE) parameters achieve best recovery bioactive compounds from broccoli leaf and floret byproducts. Therefore, total phenolic content (TPC) main sulfur (sulforaphane (SFN) glucosinolates (GLSs)) were assayed. Distilled water used as solvent. For each byproduct type, solid/liquid ratio (1:25 2:25 g/mL), temperature (25, 40, 55 °C), time (2.5, 5, 7.5, 10, 15, 20...

Fortification is the deliberate addition of essential micronutrients, such as vitamins and minerals, to enhance a food's nutritional profile contribute public health. A promising approach fortification involves use plant by-products which are rich in bioactive compounds. This study evaluates effects incorporating broccoli by-product powder into corn-flour tortillas. Five formulations were developed: control (100% corn flour) variations replacing 2.5%, 5%, 7.5%, 10% flour with powder. Adding...