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properties of fruit</title> <meta name="description" content="Search results for: nutritional properties of fruit"> <meta name="keywords" content="nutritional properties of fruit"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="nutritional properties of fruit"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 10119</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: nutritional properties of fruit</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10119</span> A Multi-Beneficial Gift of Nature (Noni Fruit): Nutritional, Functional, and Post-Harvest Aspects</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mahsa%20Moteshakeri">Mahsa Moteshakeri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Morinda citrifolia L., a miracle fruit with common name of Noni, has been widely used as food and traditional medicine in the Polynesians culture. Current scientific evidences have proved the therapeautical and nutritional properties of this fruit so that its extensive production in tropical regions in recent years has emerged a competitive global Noni market mainly as a dietary supplement in the form of juice or tablet. However, there is not much record on the processing method applied on fresh fruit postharvest or even its mechanism of action in controlling diseases. This review aimed to provide a comprehensive data on phytochemicals, technical, and nutritional advances on Noni fruit and recent patents published, as well as medicinal properties of the fruit in order to benefit future investigations on this precious fruit either in industrial or therapeautical section. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=noni%20fruit" title="noni fruit">noni fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=phytochemicals" title=" phytochemicals"> phytochemicals</a>, <a href="https://publications.waset.org/abstracts/search?q=therapeautic%20properties%20of%20fruit" title=" therapeautic properties of fruit"> therapeautic properties of fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20properties%20of%20fruit" title=" nutritional properties of fruit"> nutritional properties of fruit</a> </p> <a href="https://publications.waset.org/abstracts/12591/a-multi-beneficial-gift-of-nature-noni-fruit-nutritional-functional-and-post-harvest-aspects" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12591.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">365</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10118</span> Nutritional and Antioxidant Properties of Prickly Pear (Opuntia ficus indica Mill.) Grown in Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Asma%20Temagoult">Asma Temagoult</a>, <a href="https://publications.waset.org/abstracts/search?q=Bariza%20Zitouni"> Bariza Zitouni</a>, <a href="https://publications.waset.org/abstracts/search?q=Yassin%20Noui"> Yassin Noui</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cactus fruit contains different nutritional and functional components, which are used because of their benefits to human health, such as flavonoids, phenolic compounds, carotenoids and vitamins C. It has hypoglycemic and hypolipidemic action, and antioxidant properties related to anticarcinogenic, antiulcerogenic and immunomodulatory effects. The antioxidant and nutritional properties have been characterized in cactus prickly pear (Opuntia ficus-indica Mill.), cultivar yellow, grown in Arris area; Eastern of Algeria. The antioxidant properties of this cactus cultivar were higher than the others cactus cultivar in the world. The amount of fruit phenolic compounds revealed contents between 20.65 and 45.70 mg / 100 g of FW for total polyphenols and 0.519 - 0.591 mg / 100 g of FW for the flavonoids. The antioxidant activity was evaluated by DPPH radical scavenging and FRAP (ferric reducing antioxidant power) methods. The average recorded to the potassium content is about 1070 mg / 100 g of the fresh weight; sodium is 60.7 mg / 100 g of the fresh weight and 80 mg / 100g for the calcium. According to the high value of this cactus, it was considered as a good nutrient and important pharmaceutical resource. It could be used as a natural additive or substituted food supplement in many foodstuffs production, to benefit from these benefits. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20properties" title="antioxidant properties">antioxidant properties</a>, <a href="https://publications.waset.org/abstracts/search?q=DPPH" title=" DPPH"> DPPH</a>, <a href="https://publications.waset.org/abstracts/search?q=FRAP" title=" FRAP"> FRAP</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20properties" title=" nutritional properties"> nutritional properties</a>, <a href="https://publications.waset.org/abstracts/search?q=Opuntia%20ficus%20indica" title=" Opuntia ficus indica"> Opuntia ficus indica</a> </p> <a href="https://publications.waset.org/abstracts/70380/nutritional-and-antioxidant-properties-of-prickly-pear-opuntia-ficus-indica-mill-grown-in-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70380.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">316</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10117</span> Nutritional and Functional Composition of Prickly Pear Cactus (Opuntia ficus-indica Mill.) Grown in Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kamel%20Cheriet">Kamel Cheriet</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In Algeria, Opuntia ficus Indica production is important. This seasonal fruit is a characteristic of arid and semi-arid regions. Taking into account its high content in antioxidants, it has an excellent nutritional value. The aim of this research is the prickly pear morphological and physicochemical characterization study which is widely present in the Arris (Batna, Algeria) area. The results of this experimental study are comparative to those of the same species from other world regions. The whole fruit weight is estimated to reach 63.38 g with a juice ratio of 71.42%, a pH of 5.54, moisture of 89.3% and a brix of 10.4°. The quantitative amount of the phenolic compounds of the fruit revealed contents of 20.65-45.70 mg / 100 g of MF for total polyphenols and 0.519 -0.591 mg / 100 g of MF for the flavonoids. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20composition" title="functional composition">functional composition</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritionals%20properties" title=" nutritionals properties"> nutritionals properties</a>, <a href="https://publications.waset.org/abstracts/search?q=opuntia%20ficus%20indica" title=" opuntia ficus indica"> opuntia ficus indica</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a> </p> <a href="https://publications.waset.org/abstracts/70407/nutritional-and-functional-composition-of-prickly-pear-cactus-opuntia-ficus-indica-mill-grown-in-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70407.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">231</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10116</span> Biosynthesis of Healthy Secondary Metabolites in Olive Fruit in Response to Different Agronomic Treatments</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anna%20Perrone">Anna Perrone</a>, <a href="https://publications.waset.org/abstracts/search?q=Federico%20Martinelli"> Federico Martinelli</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Olive fruit is well-known for the high content in secondary metabolites with high interest at nutritional, nutraceutical, antioxidant, and healthy levels. The content of secondary metabolites in olive at harvest may be affected by different water regimes, with significant effects on olive oil composition and quality and, consequently, on its healthy and nutritional features. In this work, a summary of several research studies dealing with the biosynthesis of healthy and nutraceutical metabolites of the secondary metabolism in olive fruit will be reported. The phytochemical findings have been correlated with the expression of key genes involved in polyphenol, terpenoid, and carotenoid biosynthesis and metabolism in response to different development stages and water regimes. Flavonoids were highest in immature fruits, while anthocyanins increased at ripening. In epicarp tissue, this was clearly associated with an up-regulation of the UFGT gene. Olive fruits cultivated under different water regimes were analyzed by metabolomics. This method identified several hundred metabolites in the ripe mesocarp. Among them, 46 were differentially accumulated in the comparison between rain-fed and irrigated conditions. Well-known healthy metabolites were more abundant at a higher level of water regimes. Increased content of polyphenols was observed in the rain-fed fruit; particularly, anthocyanin concentration was higher at ripening. Several secondary metabolites were differentially accumulated between different irrigation conditions. These results showed that these metabolic approaches could be efficiently used to determine the effects of agronomic treatments on olive fruit physiology and, consequently, on nutritional and healthy properties of the obtained extra-virgin olive oil. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=olea%20europea" title="olea europea">olea europea</a>, <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title=" anthocyanins"> anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20regimes" title=" water regimes"> water regimes</a> </p> <a href="https://publications.waset.org/abstracts/130074/biosynthesis-of-healthy-secondary-metabolites-in-olive-fruit-in-response-to-different-agronomic-treatments" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/130074.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">148</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10115</span> Production and Evaluation of Physicochemical, Nutritional, Sensorial and Microbiological Properties of Mixed Fruit Juice Blend Prepared from Apple, Orange and Mosambi</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Himalaya%20Patir">Himalaya Patir</a>, <a href="https://publications.waset.org/abstracts/search?q=Bitupon%20Baruah"> Bitupon Baruah</a>, <a href="https://publications.waset.org/abstracts/search?q=Sanjay%20Gayary"> Sanjay Gayary</a>, <a href="https://publications.waset.org/abstracts/search?q=Subhajit%20Ray"> Subhajit Ray</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In recent age significant importance is given for the development of nutritious and health beneficial foods. Fruit juices collected from different fruits when blended that improves not only the physicochemical and nutritional properties but also enhance the sensorial or organoleptic properties. The study was carried out to determine the physico-chemical, nutritional, microbiological analysis and sensory evaluation of mixed fruit juice blend. Juice of orange (Citrus sinensis), apple (Malus domestica), mosambi (Citrus limetta) were blended in the ratio of sample-I (30% apple:30% orange:40% mosambi), sample-II ( 40% apple :30% orange :30% mosambi), sample-III (30% apple :40% orange :30% mosambi) , sample-IV (50% apple :30% orange :20% mosambi), sample-V (30% apple:20% orange:50% mosambi), sample-VI (20% apple :50% orange :30% mosambi) to evaluate all quality characteristics. Their colour characteristics in terms of hue angle, chroma and colour difference (∆E) were evaluated. The physico-chemical parameters analysis carried out were total soluble solids (TSS), total titratable acidity (TTA), pH, acidity (FA), volatile acidity (VA), pH, and vitamin C. There were significant differences (p˂0.05) in the TSS of the samples. However, sample-V (30% apple: 20% orange: 50% mosambi) provides the highest TSS of 9.02gm and significantly differed from other samples (p˂0.05). Sample-IV (50% apple: 30% orange: 20% mosambi) was shown the highest titratable acidity (.59%) in comparison to other samples. The highest value of pH was found as 5.01 for sample-IV (50% apple: 30% orange: 20% mosambi). Sample-VI (20% apple: 50% orange :30% mosambi) blend has the highest hue angle, chroma and colour changes of 72.14,25.29 and 54.48 and vitamin C, i.e. Ascorbic acid (.33g/l) content compared to other samples. The nutritional compositions study showed that, sample- VI (20% apple: 50% orange: 30% mosambi) has the significantly higher carbohydrate (51.67%), protein (.78%) and ash (1.24%) than other samples, while sample-V (30% apple: 20% orange: 50% mosambi) has higher dietary fibre (12.84%) and fat (2.82%) content. Microbiological analysis of all samples in terms of total plate count (TPC) ranges from 44-60 in 101 dilution and 4-5 in 107 dilutions and was found satisfactory. Moreover, other pathogenic bacterial count was found nil. The general acceptability of the mixed fruit juice blend samples were moderately liked by the panellists, and sensorial quality studies showed that sample-V (30% apple: 20% orange: 50% mosambi) contains highest overall acceptability of 8.37 over other samples and can be considered good for consumption. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microbiological" title="microbiological">microbiological</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional" title=" nutritional"> nutritional</a>, <a href="https://publications.waset.org/abstracts/search?q=physico-chemical" title=" physico-chemical"> physico-chemical</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20properties" title=" sensory properties"> sensory properties</a> </p> <a href="https://publications.waset.org/abstracts/98932/production-and-evaluation-of-physicochemical-nutritional-sensorial-and-microbiological-properties-of-mixed-fruit-juice-blend-prepared-from-apple-orange-and-mosambi" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/98932.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">178</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10114</span> Designing a Functional Bread Premixes Recipes Involving White Mulberry Fruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kobus-Cisowska%20Joanna">Kobus-Cisowska Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Flaczyk%20Ewa"> Flaczyk Ewa</a>, <a href="https://publications.waset.org/abstracts/search?q=Gramza-Michalowska%20Anna"> Gramza-Michalowska Anna</a>, <a href="https://publications.waset.org/abstracts/search?q=Kmiecik%20Dominik"> Kmiecik Dominik</a>, <a href="https://publications.waset.org/abstracts/search?q=Przeor%20Monika"> Przeor Monika</a>, <a href="https://publications.waset.org/abstracts/search?q=Marcinkowska%20Agata"> Marcinkowska Agata</a>, <a href="https://publications.waset.org/abstracts/search?q=Korczak%20J%C3%B3zef"> Korczak Józef </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The object of this study was to develop recipes and technology of production of functional bread with morus alba fruit addition. There were prepared four samples of functional breads and the control sample also. Bread recipe was designed for supporting the treatment of anemia, diabetes, obesity and cardiovascular diseases. Samples of bread were baked with mixes directly after preparation and after three months' storage, each time preparing the water and methanol extracts. The sensory analysis and nutritional value were estimated. The antioxidant activity were estimated used tests such as the ability to scavenge free radical DPPH, the ability to scavenge the ABTS cation, chelating properties and the total content of polyphenols. The study results showed that the prepared sample of functional breads were characterized by a high nutritional value with high concentration of biologically active compounds which showed antioxidant activity. In addition, the profile sensory of bread samples was highly rated. However, to determine whether they can be considered as a new product preset pro-health properties require additional nutritional studies - clinical trials. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20food" title="functional food">functional food</a>, <a href="https://publications.waset.org/abstracts/search?q=breads" title=" breads"> breads</a>, <a href="https://publications.waset.org/abstracts/search?q=white%20mulberry" title=" white mulberry"> white mulberry</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20components" title=" bioactive components"> bioactive components</a> </p> <a href="https://publications.waset.org/abstracts/11154/designing-a-functional-bread-premixes-recipes-involving-white-mulberry-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11154.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">304</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10113</span> Jamun Juice Extraction Using Commercial Enzymes and Optimization of the Treatment with the Help of Physicochemical, Nutritional and Sensory Properties</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Payel%20Ghosh">Payel Ghosh</a>, <a href="https://publications.waset.org/abstracts/search?q=Rama%20Chandra%20Pradhan"> Rama Chandra Pradhan</a>, <a href="https://publications.waset.org/abstracts/search?q=Sabyasachi%20Mishra"> Sabyasachi Mishra</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Jamun (<em>Syzygium cuminii </em>L.) is one of the important indigenous minor fruit with high medicinal value. The jamun cultivation is unorganized and there is huge loss of this fruit every year. The perishable nature of the fruit makes its postharvest management further difficult. Due to the strong cell wall structure of pectin-protein bonds and hard seeds, extraction of juice becomes difficult. Enzymatic treatment has been commercially used for improvement of juice quality with high yield. The objective of the study was to optimize the best treatment method for juice extraction. Enzymes (Pectinase and Tannase) from different stains had been used and for each enzyme, best result obtained by using response surface methodology. Optimization had been done on the basis of physicochemical property, nutritional property, sensory quality and cost estimation. According to quality aspect, cost analysis and sensory evaluation, the optimizing enzymatic treatment was obtained by Pectinase from <em>Aspergillus aculeatus</em> strain. The optimum condition for the treatment was 44 <sup>o</sup>C with 80 minute with a concentration of 0.05% (w/w). At these conditions, 75% of yield with turbidity of 32.21NTU, clarity of 74.39%T, polyphenol content of 115.31 mg GAE/g, protein content of 102.43 mg/g have been obtained with a significant difference in overall acceptability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=enzymatic%20treatment" title="enzymatic treatment">enzymatic treatment</a>, <a href="https://publications.waset.org/abstracts/search?q=Jamun" title=" Jamun"> Jamun</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20property" title=" physicochemical property"> physicochemical property</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20analysis" title=" sensory analysis"> sensory analysis</a> </p> <a href="https://publications.waset.org/abstracts/59901/jamun-juice-extraction-using-commercial-enzymes-and-optimization-of-the-treatment-with-the-help-of-physicochemical-nutritional-and-sensory-properties" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59901.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">296</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10112</span> The Proximate Composition and Phytochemical Screening of Momordica Balsamina (Balsam Apple) Fruit and Leaves</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Viruska%20Jaichand">Viruska Jaichand</a>, <a href="https://publications.waset.org/abstracts/search?q=John%20Jason%20Mellem"> John Jason Mellem</a>, <a href="https://publications.waset.org/abstracts/search?q=Viresh%20Mohanlall"> Viresh Mohanlall</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Malnutrition is a global issue that affects both children and adults, irrespective of their socio-economic status. It is, therefore, important to find various means to tackle malnutrition. This is especially important as undernutrition and overnutrition can be linked to a variety of non-communicable diseases (NCDs). This study aimed to gather more insight into the nutritional and phytochemical quality of Momordica balsamina leaves and fruit (fruit pericarp, fruit flesh and seeds). Results showed that Momordica balsamina had a nutritional composition that would be advantageous to the human diet. The nutritional quality is verified by the presence of a high protein percentage across all samples (19.72%-29.08%), with the leaves containing the highest protein content (29.08%±0.77). There was also a low-fat content present across all samples, which ranged from 1.03% to 2.40%. The ash content indicated the presence of total minerals to be adequate (2.93%-21.16%), where the pericarp had the highest ash quantity (21.16%±0.09). The moisture levels were low (7.11%-13.40%). Momordica balsamina seeds had the highest carbohydrate content (67.84%±0.30). Rich in the major phytoconstituents, Momordica balsamina extracts were found to contain alkaloids, saponins, cardiac glycosides, steroids and triterpenoids. Based on these findings, it can thus be said that the incorporation of Momordica balsamina into an individual’s diet could prevent diseases associated with malnutrition, as well as it could be used to supplement the human diet in managing certain NCDs. Even though there were a number of bioactive compounds detected, further studies which would correlate the phytochemical constituents detected in Momordica balsamina and its effectiveness in treating various diseases are recommended. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=momordica%20balsamina" title="momordica balsamina">momordica balsamina</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrients" title=" nutrients"> nutrients</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20compounds" title=" bioactive compounds"> bioactive compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=phytoconstituents" title=" phytoconstituents"> phytoconstituents</a> </p> <a href="https://publications.waset.org/abstracts/173410/the-proximate-composition-and-phytochemical-screening-of-momordica-balsamina-balsam-apple-fruit-and-leaves" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/173410.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">74</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10111</span> Effect of Plant Biostimulants on Fruit Set, Yield, and Quality Attributes of “Farbaly” Apricot Cultivar</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Tarantino">A. Tarantino</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20Lops"> F. Lops</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Disciglio"> G. Disciglio</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Tarantino"> E. Tarantino</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Apulia region (southern Italy) is excellent for heavy production of apricot (Prunus armeniaca L.). Fruit quality is a combination of physical, chemical and nutritional characteristics. The present experiment was laid in the commercial orchard in Cerignola (Foggia district, Apulia region, 41°15’49’’N; 15°53’59’’E; 126 a.s.l.) during the 2014-2015 season. The experiment consisted of the use of three biostimulant treatments (Hendophyt®, Ergostim® and Radicon®) compared with untreated control on ‘Farbaly’ apricot cultivar, in order to evaluate the vegeto-productive and fruit qualitative attributes. Foliar spray of biostimulants was applied at different times during the growth season (at red ball, fruit setting and fruit development stages). Experimental data showed some specific differences among the biostimulant treatments, which fruit set, growth and productivity were affected. Moderate influences were found regarding the qualitative attributes of fruits. The soluble solid content was positively affected by Hendophyt® treatment. Antioxidant capacity was significantly higher in Hendophyt® and Radicon® treatments respect to the untreated control. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Prunus%20Armeniaca%20L." title="Prunus Armeniaca L.">Prunus Armeniaca L.</a>, <a href="https://publications.waset.org/abstracts/search?q=biostimulants" title=" biostimulants"> biostimulants</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20set" title=" fruit set"> fruit set</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20quality" title=" fruit quality"> fruit quality</a> </p> <a href="https://publications.waset.org/abstracts/76675/effect-of-plant-biostimulants-on-fruit-set-yield-and-quality-attributes-of-farbaly-apricot-cultivar" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76675.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">293</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10110</span> Microwave Freeze Drying of Fruit Foams for the Production of Healthy Snacks</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sabine%20Ambros">Sabine Ambros</a>, <a href="https://publications.waset.org/abstracts/search?q=Mine%20Oezcelik"> Mine Oezcelik</a>, <a href="https://publications.waset.org/abstracts/search?q=Evelyn%20Dachmann"> Evelyn Dachmann</a>, <a href="https://publications.waset.org/abstracts/search?q=Ulrich%20Kulozik"> Ulrich Kulozik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nutritional quality and taste of dried fruit products is still often unsatisfactory and does not meet anymore the current consumer trends. Dried foams from fruit puree could be an attractive alternative. Due to their open-porous structure, a new sensory perception with a sudden and very intense aroma release could be generated. To make such high quality fruit snacks affordable for the consumer, a gentle but at the same time fast drying process has to be applied. Therefore, microwave-assisted freeze drying of raspberry foams was investigated in this work and compared with the conventional freeze drying technique in terms of nutritional parameters such as antioxidative capacity, anthocyanin content and vitamin C and the physical parameters colour and wettability. The following process settings were applied: 0.01 kPa chamber pressure and a maximum temperature of 30 °C for both freeze and microwave freeze drying. The influence of microwave power levels on the dried foams was investigated between 1 and 5 W/g. Intermediate microwave power settings led to the highest nutritional values, a colour appearance comparable to the undried foam and a proper wettability. A proper process stability could also be guaranteed for these power levels. By the volumetric energy input of the microwaves drying time could be reduced from 24 h in conventional freeze drying to about 6 h. The short drying times further resulted in an equally high maintenance of the above mentioned parameters in both drying techniques. Hence, microwave assisted freeze drying could lead to a process acceleration in comparison to freeze drying and be therefore an interesting alternative drying technique which on industrial scale enables higher efficiency and higher product throughput. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=foam%20drying" title="foam drying">foam drying</a>, <a href="https://publications.waset.org/abstracts/search?q=freeze%20drying" title=" freeze drying"> freeze drying</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20puree" title=" fruit puree"> fruit puree</a>, <a href="https://publications.waset.org/abstracts/search?q=microwave%20freeze%20drying" title=" microwave freeze drying"> microwave freeze drying</a>, <a href="https://publications.waset.org/abstracts/search?q=raspberry" title=" raspberry "> raspberry </a> </p> <a href="https://publications.waset.org/abstracts/67703/microwave-freeze-drying-of-fruit-foams-for-the-production-of-healthy-snacks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/67703.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">341</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10109</span> Intervention to Reduce Unhealthy Food and Increasing Food Safety Among Thai Children</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mayurachat%20Kanyamee">Mayurachat Kanyamee</a>, <a href="https://publications.waset.org/abstracts/search?q=Srisuda%20Rassameepong"> Srisuda Rassameepong</a>, <a href="https://publications.waset.org/abstracts/search?q=Narunest%20Chulakarn"> Narunest Chulakarn</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This experimental pretest-posttest control group design aimed to examine the effects of a family-based intervention on increasing fruit and vegetable intake and reduce fat and sugar intake and nutritional status among school-age children. Children were randomized to experimental 68 children and control 68 children. The experimental group received the intervention based on Social Cognitive Theory. The control group received the school’s usual educational program regarding healthy eating behavior. Data were collected via three questionnaires including: demographic characteristics; fruit and vegetable intake; and fat and sugar intake at baseline, sixteen weeks after baseline. Analysis of the data included the use of descriptive statistic and independent t-test. Results revealed the significant differences between the experimental and control group, regarding: fruit and vegetable intake, fat and sugar intake and nutritional status at sixteenth week after baseline. The findings suggest a family-based intervention, based on SCT, appears to be effective to improve eating behavior, and nutritional status of school -age children. So, the intervention can be applied to improve eating behavior among other groups of children. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=family-based%20intervention" title="family-based intervention">family-based intervention</a>, <a href="https://publications.waset.org/abstracts/search?q=children" title=" children"> children</a>, <a href="https://publications.waset.org/abstracts/search?q=unhealthy%20food" title=" unhealthy food"> unhealthy food</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title=" food safety"> food safety</a> </p> <a href="https://publications.waset.org/abstracts/50195/intervention-to-reduce-unhealthy-food-and-increasing-food-safety-among-thai-children" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/50195.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">275</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10108</span> Fruit of the General Status of Usak Provicce District of Sivasli</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ay%C5%9Fen%20Melda%20%C3%87olak">Ayşen Melda Çolak</a>, <a href="https://publications.waset.org/abstracts/search?q=Volkan%20Okatan"> Volkan Okatan</a>, <a href="https://publications.waset.org/abstracts/search?q=Ercan%20Y%C4%B1ld%C4%B1z"> Ercan Yıldız</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In our country, fruit production was determined as 17.2 million tons in 2011 according to official data. Turkey fig, apricot, cherry and quince production ranks first in the world. Almost all the regions of our country, despite the growing of fruit 54% of the total fruit production occur in the Mediterranean and the Aegean Region. However, fruit production in the country is consumed in the domestic market and export rates are often very low. In this study, a questionnaire to 100 farmers face-to-face interview. According to the survey, 40% of those in fruit and 7 da of 7 hectares land are small. 30% of soil testing for manufacturers, testing for 20% of the water. Manufacturers who deliberately fertilization rate of only 10%. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fruit" title="fruit">fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=generation" title=" generation"> generation</a>, <a href="https://publications.waset.org/abstracts/search?q=potential" title=" potential"> potential</a>, <a href="https://publications.waset.org/abstracts/search?q=Sivasli%20survey" title=" Sivasli survey"> Sivasli survey</a> </p> <a href="https://publications.waset.org/abstracts/45546/fruit-of-the-general-status-of-usak-provicce-district-of-sivasli" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/45546.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">261</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10107</span> Thermal Properties of Chitosan-Filled Empty Fruit Bunches Filter Media</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aziatul%20Niza%20Sadikin">Aziatul Niza Sadikin</a>, <a href="https://publications.waset.org/abstracts/search?q=Norasikin%20Othman"> Norasikin Othman</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohd%20Ghazali%20Mohd%20Nawawi"> Mohd Ghazali Mohd Nawawi</a>, <a href="https://publications.waset.org/abstracts/search?q=Umi%20Aisah%20Asli"> Umi Aisah Asli</a>, <a href="https://publications.waset.org/abstracts/search?q=Roshafima%20Rasit%20Ali"> Roshafima Rasit Ali</a>, <a href="https://publications.waset.org/abstracts/search?q=Rafiziana%20Md%20Kasmani"> Rafiziana Md Kasmani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Non-woven fibrous filter media from empty fruit bunches were fabricated by using chitosan as a binder. Chitosan powder was dissolved in a 1 wt% aqueous acetic acid and 1 wt% to 4 wt% of chitosan solutions was prepared. Chitosan-filled empty fruit bunches filter media have been prepared via wet-layup method. Thermogravimetric analysis (TGA) was performed to study various thermal properties of the fibrous filter media. It was found that the fibrous filter media have undergone several decomposition stages over a range of temperatures as revealed by TGA thermo-grams, where the temperature for 10% weight loss for chitosan-filled EFB filter media and binder-less filter media was at 150oC and 300oC, Respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=empty%20fruit%20bunches" title="empty fruit bunches">empty fruit bunches</a>, <a href="https://publications.waset.org/abstracts/search?q=chitosan" title=" chitosan"> chitosan</a>, <a href="https://publications.waset.org/abstracts/search?q=filter%20media" title=" filter media"> filter media</a>, <a href="https://publications.waset.org/abstracts/search?q=thermal%20property" title=" thermal property"> thermal property</a> </p> <a href="https://publications.waset.org/abstracts/3285/thermal-properties-of-chitosan-filled-empty-fruit-bunches-filter-media" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3285.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">450</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10106</span> Effect of Aminoethoxyvinylglycine on Ceasing in Sweet Orange</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zahoor%20Hussain">Zahoor Hussain</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Creasing is a physiological disorder of rind in sweet orange [Citrus sinensis (L.) Osbeck] fruit and causes serious economic losses in various countries of the world. The reversible inhibitor of ethylene, aminoethoxyvinylglycine (AVG) with the effects of different concentrations (0, 20, 40 and 60 mgL⁻¹) AVG with 0.05% ‘Tween 20’ as a surfactant applied at the fruit set, the golf ball or at the colour break stage on controlling creasing, rheological properties of fruit and rind as well as fruit quality in of Washington Navel and Lane Late sweet orange was investigated. Creasing was substantially reduced and fruit quality was improved with the exogenous application of AVG depending upon its concentration and stage of application in both cultivars. The spray application of AVG (60 mgL⁻¹) at the golf ball stage was effective in reducing creasing (27.86% and 24.29%) compared to the control (52.14 and 51.53%) in cv. Washington Navel during 2011 and 2012, respectively. Whilst, in cv. Lane Late lowest creasing was observed When AVG was applied at fruit set stage (22.86%) compared to the control (51.43%) during 2012. In cv. Washington Navel, AVG treatment (60 mgL⁻¹) was more effective to increase the fruit firmness (318.97 N) and rind hardness (25.94 N) when applied at fruit set stage. However, rind tensile strength was higher, when AVG was applied at the golf ball stage (54.13 N). In cv. Lane Late, the rind harness (28.61 N), rind tensile strength (78.82 N) was also higher when AVG was sprayed at fruit set stage. Whilst, the fruit compression force (369.68 N) was higher when AVG was applied at the golf ball stage. Similarly, the treatment AVG (60 mgL⁻¹) was more effective in improving fruit weight (281.00 and 298.50 g) and fruit diameter (87.30 and 82.69 mm), rind thickness (5.56 and 5.38 mm) and total sugars (15.27 mg.100ml⁻¹) when AVG was applied at the fruit golf ball stage in cv. Washington Navel and Lane Late, respectively. Similarly, rind harness (25.94 and 28.61 N), total antioxidants (45.30 and 46.48 mM trolox 100ml⁻¹), total sugars (13.64 and 15.27 mg.100ml⁻¹), citric acid (1.66 and 1.32 mg100ml⁻¹), malic acid (0.36 and 0.63 mg.100ml⁻¹) and succinic acid (0.35 and 0.38 mg100ml⁻¹) were also higher, when AVG was applied at the fruit set stage in both cultivars. In conclusion, the exogenous applications of AVG substantially reduces the creasing incidence, improves rheological properties of fruit and rind as well as fruit quality in Washington Navel and Lane Late sweet orange fruit. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=AVG" title="AVG">AVG</a>, <a href="https://publications.waset.org/abstracts/search?q=creasing" title=" creasing"> creasing</a>, <a href="https://publications.waset.org/abstracts/search?q=ethylene%20inhibitor" title=" ethylene inhibitor"> ethylene inhibitor</a>, <a href="https://publications.waset.org/abstracts/search?q=sweet%20orange" title=" sweet orange"> sweet orange</a> </p> <a href="https://publications.waset.org/abstracts/88193/effect-of-aminoethoxyvinylglycine-on-ceasing-in-sweet-orange" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/88193.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">159</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10105</span> The Effect of Addition of White Mulberry Fruit on the Sensory Quality of the New Developed Bioactive Bread</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kmiecik%20Dominik">Kmiecik Dominik</a>, <a href="https://publications.waset.org/abstracts/search?q=Kobus-Cisowska%20Joanna"> Kobus-Cisowska Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Gramza-Michalowska%20Anna"> Gramza-Michalowska Anna</a>, <a href="https://publications.waset.org/abstracts/search?q=Marcinkowska%20Agata"> Marcinkowska Agata</a>, <a href="https://publications.waset.org/abstracts/search?q=Korczak%20J%C3%B3zef"> Korczak Józef </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The relationship between the choice of a proper diet, a diet, lifestyle man and his health has been known for a long time. Because of the increase in public awareness of food ingredients and their influence on health status, measures have been taken towards the production of food, which is designed to not only eat, but also to protect against the incidence of lifestyle diseases. For this purpose, the bio active products with healthy properties was developed. Mulberry have a very high nutritional value, rich in chemical composition and many properties used in the prevention of lifestyle diseases. In addition to basic chemical components, nutrients, mulberry fruit contain compounds having a physiological effect. The aim of this study was to assess the effect of white mulberry fruit on the sensory quality of bread to be healthy diet of people suffering from anemia, diabetes, obesity and cardiovascular disease. Sensory analysis was carried out by the profile method. Intra-operative differentiators color, aroma, taste, texture, and overall assessment. Sensory analysis showed that all test trials were characterized by a uniform and concise consistency, similar in color from dark to light beige. The taste and smell of herbal characteristic was designed in an attempt to prevention of diabetes, while the other samples were characterized by a typical taste and smell of bread grain. There were no foreign taste and odor in the test bread. It was found that the addition of white mulberry fruit does not affect the sensory quality of the newly developed bioactive bread. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mulberry" title="mulberry">mulberry</a>, <a href="https://publications.waset.org/abstracts/search?q=bread" title=" bread"> bread</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive" title=" bioactive"> bioactive</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20analysis" title=" sensory analysis"> sensory analysis</a> </p> <a href="https://publications.waset.org/abstracts/11871/the-effect-of-addition-of-white-mulberry-fruit-on-the-sensory-quality-of-the-new-developed-bioactive-bread" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11871.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">462</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10104</span> Properties of Rhizophora Charcoal for Product Design</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tanutpong%20Phriwanrat">Tanutpong Phriwanrat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research investigated the properties of Rhizophora charcoal for product design on 3 aspects: electrical conductor, impurity absorption, and fresh fruit shelf life. After the study, the properties of Rhizophora charcoal were applied to produce local product model at Ban Yisarn, Ampawa District, Samudsongkram Province which can add value to the Rhizophora charcoal as one of the OTOP (One-Tambon-One product). The results showed that the Rhizophora charcoal is not an electrical conductor but good liquid impurity absorber and it can extend fresh fruit shelf life. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=design" title="design">design</a>, <a href="https://publications.waset.org/abstracts/search?q=product%20design" title=" product design"> product design</a>, <a href="https://publications.waset.org/abstracts/search?q=properties%20of%20rhizophora" title=" properties of rhizophora"> properties of rhizophora</a>, <a href="https://publications.waset.org/abstracts/search?q=rhizophora%20charcoal" title=" rhizophora charcoal"> rhizophora charcoal</a> </p> <a href="https://publications.waset.org/abstracts/6689/properties-of-rhizophora-charcoal-for-product-design" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6689.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">401</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10103</span> Evaluation of the Antioxidant and Antidiabetic Potential of Fruit and Vegetable Peels </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Chiam">E. Chiam</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Koh"> E. Koh</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20Teh"> W. Teh</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Prabhakaran"> M. Prabhakaran</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fruits and vegetables (F&V) are widely eaten for their nutritional value and associated health benefits being an immense source of bioactive compounds. However, F&V peels are often discarded, and it accounts for a higher proportion of food waste. Incorporation of F&V peels as functional ingredients can add more value to food due to the higher amounts of phytochemicals present in them. In this research, methanolic extracts of different F&V peels, namely apple, orange, kiwi, grapefruit, dragon fruit, pomelo, and pumpkin are investigated for their total phenolic content (TPC) by Folin-Ciocalteau (FC) assay and the antioxidant capacity was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and phosphomolybdenum assay using UV-Vis spectroscopy. Evaluation of the α-glucosidase inhibitory assay was carried out during this study to determine the antidiabetic potential of F&V peels. Results of our study showed that grapefruit peels contained the highest total phenolic content of 477.81 ± 0.01 mg gallic acid equivalent per gram dry weight of the sample, and kiwi peel had the highest antioxidant capacity (90.51 ± 0.10 % inhibition of DPPH radical) among the different F&V peels studied. Fruit peels exhibited high α-glucosidase inhibitory activity. Comparing fruit peels with vegetable peels, it was found that fruit peels had high total phenolic content, antioxidant capacity and anti-diabetic potential compared to vegetable peels. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=polyphenolics" title="polyphenolics">polyphenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20peels" title=" fruit peels"> fruit peels</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=antidiabetic" title=" antidiabetic"> antidiabetic</a> </p> <a href="https://publications.waset.org/abstracts/108381/evaluation-of-the-antioxidant-and-antidiabetic-potential-of-fruit-and-vegetable-peels" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/108381.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">140</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10102</span> Postharvest Studies Beyond Fresh Market Eating Quality: Phytochemical Changes in Peach Fruit During Ripening and Advanced Senescence</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mukesh%20Singh%20Mer">Mukesh Singh Mer</a>, <a href="https://publications.waset.org/abstracts/search?q=Brij%20Lal%20Attri"> Brij Lal Attri</a>, <a href="https://publications.waset.org/abstracts/search?q=Raj%20Narayan"> Raj Narayan</a>, <a href="https://publications.waset.org/abstracts/search?q=Anil%20Kumar"> Anil Kumar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Postharvest studies were conducted under the concept that fruit do not qualify for the fresh market may be used as a source of bioactive compounds. One peach (Prunus persica cvs Red June) were evaluated for their photochemical content and antioxidant capacity during the ripening and over ripening periods (advanced senescence) for 12 and 15 d, respectively. Firmness decreased rapidly during this period from an initial pre –ripe stage of 5.85 lb/in2 for peach until the fruit reached the fully ripe stage of lb/in2. In this study we evaluate the varietal performance in respect of the quality beyond fresh market eating and nutrition levels. The varieties are (T-1 F-16-23), (T-2 Florda king), (T-3 Nectarine), (T-4 Red June). The result pertaining are there the highest fruit length (68.50 mm), fruit breadth (71.38 mm), fruit weight (186.11 g) found in T4 Red June and fruit firmness (8.74 lb/in 2) found in T3-Nectarine. The acidity (1.66 %), ascorbic acid (440 mg/100 g), reducing sugar (19.77 %) and total sugar (51.73 %) found in T4- Red June, T-2 Florda King, T-3 Nectarine at harvesting time but decrease in fruit length ( 60.81 mm), fruit breadth (51.84 mm), fruit weight (143.03 g) found in T4 Red June and fruit firmness (6.29 lb/in 2) found in T3-Nectarine. The acidity (0.80 %), ascorbic acid (329.50 mg/100 g), reducing sugar (34.03 %) and total sugar (26.97 %) found in T1- F-16-23, T-2 Florda King, T-1 F-16-23 and T-3 Nectarine after 15 days in freeze conditions when will have been since reached beyond market. The study reveals that the size and yield good in Red June and the nutritional value higher in Florda King and Nectarine peach. Fruit firmness remained unchanged afterwards. In addition, total soluble solids in peach were basically similar during the ripening and over ripening periods. Further research on secondary metabolism regulation during ripening and advanced senescence is needed to obtain fruit as enriched dietary sources of bioactive compounds or for its use in alternative high value health markets including dietary supplements, functional foods cosmetics and pharmaceuticals. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=metabolism" title="metabolism">metabolism</a>, <a href="https://publications.waset.org/abstracts/search?q=acidity" title=" acidity"> acidity</a>, <a href="https://publications.waset.org/abstracts/search?q=ascorbic%20acid" title=" ascorbic acid"> ascorbic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=pharmaceuticals" title=" pharmaceuticals"> pharmaceuticals</a> </p> <a href="https://publications.waset.org/abstracts/23442/postharvest-studies-beyond-fresh-market-eating-quality-phytochemical-changes-in-peach-fruit-during-ripening-and-advanced-senescence" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23442.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">561</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10101</span> Fabrication and Evaluation of Particleboards from Oil Palm Fronds Blend with Empty Fruit Bunch Fibre</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ghazi%20Faisal%20Najmuldeen">Ghazi Faisal Najmuldeen</a>, <a href="https://publications.waset.org/abstracts/search?q=Wahida%20Amat%20Fadzila"> Wahida Amat Fadzila </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study is to investigate physical and mechanical properties of experimental particleboards manufactured from mixing the oil palm fronds particles with empty fruit bunch fibers. Variables were two blending ratios (100:0 and 70:30), press temperature (160°C and 180°C) and press time (180 and 300 s). Experimental boards with a target density of 750 kg m-3 were manufactured from these two particles and fibers blended with urea formaldehyde resin and compressed into targeted thickness. The effect of these manufacturing conditions on bending strength, internal bonding, water absorption and thickness swelling were determined. From this research, it can be concluded that hybridization of fibers with fronds particles improved some properties of particleboard. Empty fruit bunch fibers and fronds particleboard showed better modulus of rupture and internal bonding than fronds particleboards. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=oil%20palm%20fronds" title="oil palm fronds">oil palm fronds</a>, <a href="https://publications.waset.org/abstracts/search?q=empty%20fruit%20bunch" title=" empty fruit bunch"> empty fruit bunch</a>, <a href="https://publications.waset.org/abstracts/search?q=particleboards" title=" particleboards"> particleboards</a>, <a href="https://publications.waset.org/abstracts/search?q=chemistry" title=" chemistry"> chemistry</a>, <a href="https://publications.waset.org/abstracts/search?q=environment" title=" environment"> environment</a> </p> <a href="https://publications.waset.org/abstracts/26030/fabrication-and-evaluation-of-particleboards-from-oil-palm-fronds-blend-with-empty-fruit-bunch-fibre" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26030.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">333</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10100</span> Effect of Golden Oyster Mushroom (Pleurotus citrinopileatus) Powder on Physiochemical, Antioxidative, and Sensory Properties of Noodles</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Giap%20Pham%20Ngoc%20Tram">Giap Pham Ngoc Tram</a>, <a href="https://publications.waset.org/abstracts/search?q=Tran%20Hong%20Quan"> Tran Hong Quan</a>, <a href="https://publications.waset.org/abstracts/search?q=Tran%20Tieu%20Yen"> Tran Tieu Yen</a>, <a href="https://publications.waset.org/abstracts/search?q=Nguyen%20Phung%20Tien"> Nguyen Phung Tien</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The use of natural ingredients to enhance the nutritional and sensory properties of food products has gained significant interest in recent years. This study focuses on the effect of Golden oyster mushroom powder (GOMP) on the physiochemical, antioxidative, and sensory properties of noodles. The aim of this study is to investigate the influence of GOMP on the nutritional, antioxidant, and sensory properties of noodles. The study determined the color, moisture, total ash, protein, total phenolic, flavonoid contents, water activity, and antioxidant activity of GOMP and noodles. The incorporation of GOMP at levels of 5-15% increased the ash, protein, flavonoid, and total phenolic contents of the noodles. It also enhanced their antioxidant activities, as evidenced by improved DPPH radical scavenging activity and metal chelating activity. However, the incorporation of GOMP resulted in a decrease in the L* and b* values of the noodles. Furthermore, the GOMP-enriched noodles exhibited a lower cutting force compared to the control. This study highlights the potential of GOMP as a nutritional and antioxidant ingredient in noodle preparation. It adds to the existing literature by providing evidence of the positive effects of GOMP on the nutritional and functional properties of noodles. The researchers collected data on the physiochemical properties, nutritional contents, and antioxidant activities of GOMP and noodles. Statistical analysis was then performed to assess the differences between the control and GOMP-enriched noodles. The results of this study demonstrate that the inclusion of GOMP at the amount of 5-15% can increase the nutritional and antioxidant properties of noodles without significantly impacting sensory attributes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=oyster%20mushroom" title="oyster mushroom">oyster mushroom</a>, <a href="https://publications.waset.org/abstracts/search?q=noodles" title=" noodles"> noodles</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=phytochemical" title=" phytochemical"> phytochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20property" title=" sensory property"> sensory property</a> </p> <a href="https://publications.waset.org/abstracts/178292/effect-of-golden-oyster-mushroom-pleurotus-citrinopileatus-powder-on-physiochemical-antioxidative-and-sensory-properties-of-noodles" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/178292.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">65</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10099</span> Nutritional Status of Middle School Students and Their Selected Eating Behaviours</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20Larysz">K. Larysz</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Grochowska-Niedworok"> E. Grochowska-Niedworok</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Kardas"> M. Kardas</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Brukalo"> K. Brukalo</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20Calyniuk"> B. Calyniuk</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Polaniak"> R. Polaniak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Eating behaviours and habits are one of the main factors affecting health. Abnormal nutritional status is a growing problem related to nutritional errors. The number of adolescents presenting excess body weight is also rising. The body's demand for all nutrients increases in the period of intensive development, i.e., during puberty. A varied, well-balanced diet and elimination of unhealthy habits are two of the key factors that contribute to the proper development of a young body. The aim of the study was to assess the nutritional status and selected eating behaviours/habits in adolescents attending middle school. An original questionnaire including 24 questions was conducted. A total of 401 correctly completed questionnaires were qualified for the assessment. Body mass index (BMI) was calculated. Furthermore, the frequency of breakfast consumption, the number of meals per day, types of snacks and sweetened beverages, as well as the frequency of consuming fruit and vegetables, dairy products and fast-foods were assessed. The obtained results were analysed statistically. The study showed that malnutrition was more of a problem than overweight or obesity among middle school students. More than 71% of middle school students have breakfast, whereas almost 30% of adolescents skip this meal. Up to 57.6% of respondents most often consume sweets at school. A total of 37% of adolescents consume sweetened beverages daily or almost every day. Most of the respondents consume an optimal number of meals daily. Only 24.7% of respondents consume fruit and vegetables more than once daily. The majority of respondents (49.40%) declared that they consumed fast food several times a month. Satisfactory frequency of consuming dairy products was reported by 32.7% of middle school students. Conclusions of our study: 1. Malnutrition is more of a problem than overweight or obesity among middle school students. They consume excessive amounts of sweets, sweetened beverages, and fast foods. 2. The consumption of fruit and vegetables was too low in the study group. The intake of dairy products was also low in some cases. 3. A statistically significant correlation was found between the frequency of fast food consumption and the intake of sweetened beverages. A low correlation was found between nutritional status and the number of meals per day. The number of meals consumed by these individuals decreased with increasing nutritional status. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=adolescent" title="adolescent">adolescent</a>, <a href="https://publications.waset.org/abstracts/search?q=malnutrition" title=" malnutrition"> malnutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20status" title=" nutritional status"> nutritional status</a>, <a href="https://publications.waset.org/abstracts/search?q=obesity" title=" obesity"> obesity</a> </p> <a href="https://publications.waset.org/abstracts/108656/nutritional-status-of-middle-school-students-and-their-selected-eating-behaviours" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/108656.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">135</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10098</span> Development of Biodegradable Plastic as Mango Fruit Bag</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Andres%20M.%20Tuates%20Jr.">Andres M. Tuates Jr.</a>, <a href="https://publications.waset.org/abstracts/search?q=Ofero%20A.%20Caparino"> Ofero A. Caparino</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Plastics have achieved a dominant position in agriculture because of their transparency, lightness in weight, impermeability to water and their resistance to microbial attack. However, this generates a higher quantity of wastes that are difficult to dispose of by farmers. To address these problems, the project aim to develop and evaluate the biodegradable film for mango fruit bag during development. The PBS and starch were melt-blended in a twin-screw extruder and then blown into film extrusion machine. The physic-chemical-mechanical properties of biodegradable fruit bag were done following standard methods of test. Field testing of fruit bag was also conducted to evaluate its durability and efficiency field condition. The PHilMech-FiC fruit bag is made of biodegradable material measuring 6 x 8 inches with a thickness of 150 microns. The tensile strength is within the range of LDPE while the elongation is within the range of HDPE. It is projected that after thirty-six (36) weeks, the film will be totally degraded. Results of field testing show that the quality of harvested fruits using PHilMech-FiC biodegradable fruit bag in terms of percent marketable, non-marketable and export, peel color at the ripe stage, flesh color, TSS, oBrix, percent edible portion is comparable with the existing bagging materials such as Chinese brown paper bag and old newspaper. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cassava%20starch" title="cassava starch">cassava starch</a>, <a href="https://publications.waset.org/abstracts/search?q=PBS" title=" PBS"> PBS</a>, <a href="https://publications.waset.org/abstracts/search?q=biodegradable" title=" biodegradable"> biodegradable</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical" title=" chemical"> chemical</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20properties" title=" mechanical properties"> mechanical properties</a> </p> <a href="https://publications.waset.org/abstracts/45679/development-of-biodegradable-plastic-as-mango-fruit-bag" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/45679.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">277</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10097</span> Morphological Characteristics and Pollination Requirement in Red Pitaya (Hylocereus Spp.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dinh%20Ha">Dinh Ha</a>, <a href="https://publications.waset.org/abstracts/search?q=Tran"> Tran</a>, <a href="https://publications.waset.org/abstracts/search?q=Chung-Ruey%20Yen"> Chung-Ruey Yen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study explored the morphological characteristics and effects of pollination methods on fruit set and characteristics in four red pitaya (Hylocereus spp.) clones. The distinctive morphological recognition and classification among pitaya clones were confirmed by the stem, flower and fruit features. The fruit production season was indicated from the beginning of May to the end of August, the beginning of September with 6-7 flowering cycles per year. The floral stage took from 15-19 days and fruit duration spent 30–32 days. VN White, fully self-compatible, obtained high fruit set rates (80.0-90.5 %) in all pollination treatments and the maximum fruit weight (402.6 g) in hand self- and (403.4 g) in open-pollination. Chaozhou 5 was partially self-compatible while Orejona and F11 were completely self-incompatible. Hand cross-pollination increased significantly fruit set (95.8; 88.4 and 90.2 %) and fruit weight (374.2; 281.8 and 416.3 g) in Chaozhou 5, Orejona, and F11, respectively. TSS contents were not much influenced by pollination methods. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hylocereus%20spp." title="Hylocereus spp.">Hylocereus spp.</a>, <a href="https://publications.waset.org/abstracts/search?q=morphology" title=" morphology"> morphology</a>, <a href="https://publications.waset.org/abstracts/search?q=floral%20phenology" title=" floral phenology"> floral phenology</a>, <a href="https://publications.waset.org/abstracts/search?q=pollination%20requirement" title=" pollination requirement"> pollination requirement</a> </p> <a href="https://publications.waset.org/abstracts/6947/morphological-characteristics-and-pollination-requirement-in-red-pitaya-hylocereus-spp" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6947.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">303</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10096</span> Preparations of Fruit Nectars from Fresh Fruit Juices-Analyses before and after Storage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Youcef%20Amir">Youcef Amir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The consumption of beverages continues to grow worldwide due to increasing demography, but pure fruit juices and high-quality nectars can induce protective effects on human health because of their natural bioactive components. In contrast, sodas and gaseous drinks containing synthetic food additives are considered as responsible for consumers of several pathologies such as obesity, diabetes, and non-alcoholic fatty liver disease. The nutritional and therapeutic virtues of fruit juices are generally a remarkable antioxidant power, anti-cancer activity linked to their richness of indigestible and indigestible sugars, vitamins, mineral salts, carotenoids and phenolic compounds. The main reasons, which led us to produce these fruit derivatives, are the non-availability of the fresh fruits mentioned above all along the year and also the existence of variations in the chemical composition of these different fruits as well as for the major or minor components. We tested, therefore, the physicochemical characteristics of each fruit juice and pulp apart and afterward those of the cocktails formulated. The fresh juices used during our experiments were obtained from the following fruits from north-central Algeria: prickly pear, pomegranate, melon, red oranges. The formulations of these fruit juices were tested after several trials comprising sensorial analysis, physicochemical factors (pH, titratable acidity, Brix degree, formal index, water content, total ash, total and reducing sugars, vitamin C, carotenoids, phenolic compounds) and microbial analysis after a storage period. To the pure juices proportions, citric acid E330, sucrose, and water were added followed by pasteurisation. These products were analysed from the physicochemical, microbial and sensorial viewpoints after a storage period of one month according to national legislation to evaluate their stability. The results of the physicochemical parameters of the prepared beverages had shown good physicochemical results, acceptable sensorial characteristics and microbial stability and safety before and after a storage period. We measured appreciable amounts of minor compounds with health properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fruit%20juices" title="fruit juices">fruit juices</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20analyses" title=" microbial analyses"> microbial analyses</a>, <a href="https://publications.waset.org/abstracts/search?q=nectars" title=" nectars"> nectars</a>, <a href="https://publications.waset.org/abstracts/search?q=physico%20chemical%20characteristics" title=" physico chemical characteristics"> physico chemical characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=sensorial%20analysis" title=" sensorial analysis"> sensorial analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=storage%20period" title=" storage period"> storage period</a> </p> <a href="https://publications.waset.org/abstracts/91810/preparations-of-fruit-nectars-from-fresh-fruit-juices-analyses-before-and-after-storage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/91810.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">229</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10095</span> Electrical Properties of Roystonea regia Fruit Extract as Dye Sensitized Solar Cells</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adenike%20Boyo%20Olasunkanmi%20Kesinro">Adenike Boyo Olasunkanmi Kesinro</a>, <a href="https://publications.waset.org/abstracts/search?q=Henry%20Boyo"> Henry Boyo</a>, <a href="https://publications.waset.org/abstracts/search?q=Surukite%20Oluwole"> Surukite Oluwole</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Utilizing solar energy in producing electricity can minimize environmental pollution generated by fossil fuel in producing electricity. Our research was base on the extraction of dye from Roystonea regia fruit by using methanol as solvent. The dye extracts were used as sensitizers in Dye-sensitized solar cell (DSSCs). Study was done on the electrical properties from the extracts of Roystonea regia fruit as Dye-sensitized solar cell (DSSCs). The absorptions of the extracts and extracts with dye were determined at different wavelengths (350-1000nm). Absorption peak was observed at 1.339 at wavelength 400nm. The obtained values for methanol extract Roystonea regia extract are, Imp = 0.015mA, Vmp = 12.0mV, fill factor = 0.763, Isc= 0.018 mA and Voc = 13.1 mV and efficiency of 0.32%. .The phytochemical screening was taken and it was observed that Roystonea regia extract contained less of anthocyanin compared to flavonoids. The nanostructured dye sensitized solar cell (DSSC) will provide economically credible alternative to present day silicon p–n junction photovoltaic. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=methanol" title="methanol">methanol</a>, <a href="https://publications.waset.org/abstracts/search?q=ethanol" title=" ethanol"> ethanol</a>, <a href="https://publications.waset.org/abstracts/search?q=titanium%20dioxide" title=" titanium dioxide"> titanium dioxide</a>, <a href="https://publications.waset.org/abstracts/search?q=roystonea%20regia%20fruit" title=" roystonea regia fruit"> roystonea regia fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=dye-sensitized%20solar%20cell" title=" dye-sensitized solar cell"> dye-sensitized solar cell</a> </p> <a href="https://publications.waset.org/abstracts/10325/electrical-properties-of-roystonea-regia-fruit-extract-as-dye-sensitized-solar-cells" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10325.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">405</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10094</span> Effect on Nutritional and Antioxidant Properties of Yellow Alkaline Noodles Substituted with Different Levels of Mangosteen (Garcinia Mangostana) Pericarp Powder</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mardiana%20Ahamad%20Zabidi">Mardiana Ahamad Zabidi</a>, <a href="https://publications.waset.org/abstracts/search?q=Nurain%20Abdul%20Karim"> Nurain Abdul Karim</a>, <a href="https://publications.waset.org/abstracts/search?q=Nur%20Shazrinna%20Sazali"> Nur Shazrinna Sazali</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mangosteen (Garcinia mangostana) pericarp is considered as agricultural waste and not fully utilized in food products. It is widely reported that mangosteen pericarp contains high antioxidant properties. The objective of this study is to develop novel yellow alkaline noodle (YAN) substituted with different levels of mangosteen pericarp powder (MPP). YAN formulation was substituted with different levels of MPP (0%, 5%, 10% and 15%). The effect on nutritional and antioxidant properties were evaluated. Higher substitution levels of MPP resulted in significant increase (p < 0.05) of ash, fibre, specific mineral elements, and antioxidant properties (total phenolic, total flavonoid, anthocyanin and DPPH) than control sample. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20properties" title="antioxidant properties">antioxidant properties</a>, <a href="https://publications.waset.org/abstracts/search?q=Mangosteen%20pericarp" title=" Mangosteen pericarp"> Mangosteen pericarp</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a>, <a href="https://publications.waset.org/abstracts/search?q=yellow%20alkaline%20noodle" title=" yellow alkaline noodle"> yellow alkaline noodle</a> </p> <a href="https://publications.waset.org/abstracts/25244/effect-on-nutritional-and-antioxidant-properties-of-yellow-alkaline-noodles-substituted-with-different-levels-of-mangosteen-garcinia-mangostana-pericarp-powder" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25244.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">431</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10093</span> Physicochemical Properties and Thermal Inactivation of Polyphenol Oxidase of African Bush Mango (Irvingia Gabonensis) Fruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Catherine%20Joke%20Adeseko">Catherine Joke Adeseko</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Enzymatic browning is an economically important disorder that degrades organoleptic properties and prevent the consumer from purchasing fresh fruit and vegetables. Prevention and control of enzymatic browning in fruit and its product is imperative. Therefore, this study sought to investigate the catalytic effect of polyphenol oxidase (PPO) in the adverse browning of African bush mango (Irvingia gabonensis) fruit peel and pulp. PPO was isolated and purified, and its physicochemical properties, such as the effect of pH with SDS, temperature, and thermodynamic studies, which invariably led to thermal inactivation of purified PPO at 80 °C, were evaluated. The pH and temperature optima of PPO were found at 7.0 and 50, respectively. There was a gradual increase in the activity of PPO as the pH increases. However, the enzyme exhibited a higher activity at neutral pH 7.0, while enzymatic inhibition was observed at acidic region, pH 2.0. The presence of SDS at pH 5.0 downward was found to inhibit the activity of PPO from the peel and pulp of I. gabonensis. The average value of enthalpy (ΔH), entropy (ΔS), and Gibbs free energy (ΔG) obtained at 20 min of incubation and temperature 30 – 80 °C were respectively 39.93 kJ.mol-1, 431.57 J.mol-1 .K-1 and -107.99 kJ.mol-1 for peel PPO, and 37.92 kJ.mol-1, -442.51J.mol-1.K-1, and -107.22 kJ.mol-1 for pulp PPO. Thermal inactivation of PPO from I. gabonensis exhibited a reduction in catalytic activity as the temperature and duration of heat inactivation increases using catechol, reflected by an increment in k value. The half-life of PPO (t1/2) decreases as the incubation temperature increases due to the instability of the enzyme at high temperatures and was higher in pulp than peel. Both D and Z values decrease with increase in temperature. The information from this study suggests processing parameters for controlling PPO in the potential industrial application of I. gabonensis fruit in order to prolong the shelf-life of this fruit for maximum utilization. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=enzymatic" title="enzymatic">enzymatic</a>, <a href="https://publications.waset.org/abstracts/search?q=browning" title=" browning"> browning</a>, <a href="https://publications.waset.org/abstracts/search?q=characterization" title=" characterization"> characterization</a>, <a href="https://publications.waset.org/abstracts/search?q=activity" title=" activity"> activity</a> </p> <a href="https://publications.waset.org/abstracts/159893/physicochemical-properties-and-thermal-inactivation-of-polyphenol-oxidase-of-african-bush-mango-irvingia-gabonensis-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/159893.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">90</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10092</span> Genetic Variability and Principal Component Analysis in Eggplant (Solanum melongena)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20R.%20Naroui%20Rad">M. R. Naroui Rad</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Ghalandarzehi"> A. Ghalandarzehi</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20A.%20Koohpayegani"> J. A. Koohpayegani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nine advanced cultivars and lines were planted in transplant trays on March, 2013. In mid-April 2014, nine cultivars and lines were taken from the seedling trays and were evaluated and compared in an experiment in form of a completely randomized block design with three replications at the Agricultural Research Station, Zahak. The results of the analysis of variance showed that there was a significant difference between the studied cultivars in terms of average fruit weight, fruit length, fruit diameter, ratio of fruit length to its diameter, the relative number of seeds per fruit, and each plant yield. The total yield of Sohrab and Y6 line with and an average of 41.9 and 36.7 t/ ha allocated the highest yield respectively to themselves. The results of simple correlation between the analyzed traits showed the final yield was affected by the average fruit weight due to direct and indirect effects of fruit weight and plant yield on the final yield. The genotypic and heritability values were high for fruit weight, fruit length and number of seed per fruit. The first two principal components accounted for 81.6% of the total variation among the characters describing genotypes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=eggplant" title="eggplant">eggplant</a>, <a href="https://publications.waset.org/abstracts/search?q=principal%20component" title=" principal component"> principal component</a>, <a href="https://publications.waset.org/abstracts/search?q=variation" title=" variation"> variation</a>, <a href="https://publications.waset.org/abstracts/search?q=path%20analysis" title=" path analysis"> path analysis</a> </p> <a href="https://publications.waset.org/abstracts/46741/genetic-variability-and-principal-component-analysis-in-eggplant-solanum-melongena" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46741.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">231</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10091</span> Studies of Carbohydrate, Antioxidant, Nutrient and Genomic DNA Characterization of Fresh Olive Treated with Alkaline and Acidic Solvent: An Innovation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20B.%20M.%20S.%20Hossain">A. B. M. S. Hossain</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Abdelgadir"> A. Abdelgadir</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20A.%20Ibrahim"> N. A. Ibrahim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fresh ripen olive cannot be consumed immediately after harvest due to the excessive bitterness having polyphenol as antioxidant. Industrial processing needs to be edible the fruit. The laboratory processing technique has been used to make it edible by using acid (vinegar, 5% acetic acid) and alkaline solvent (NaOH). Based on the treatment and consequence, innovative data have been found in this regard. The experiment was conducted to investigate biochemical content, nutritional and DNA characterization of olive fruit treated with alkaline (Sodium chloride anhydrous) and acidic solvent (5% acetic acid, vinegar). The treatments were used as control (no water), water control, 10% sodium chloride anhydrous (NaOH), vinegar (5% acetic acid), vinegar + NaOH and vinegar + NaOH + hot water treatment. Our results showed that inverted sugar and glucose content were higher in the vinegar and NaOH treated olive than in other treatments. Fructose content was the highest in vinegar + NaOH treated fruit. Nutrient contents NO3 K, Ca and Na were found higher in the treated fruit than the control fruit. Moreover, maximum K content was observed in the case of all treatments compared to the other nutrient content. The highest acidic (lower pH) condition (sour) was found in treated fruit. DNA yield was found higher in water control than acid and alkaline treated olives. DNA band was wider in the olive treated water control compared to the NaOH, vinegar, vinegar + NaOH and vinegar + NaOH + Hot water treatment. Finally, results suggest that vinegar + NaOH treated olive fruit was the best for fresh olive homemade processing after harvesting for edible purpose. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=olive" title="olive">olive</a>, <a href="https://publications.waset.org/abstracts/search?q=vinegar" title=" vinegar"> vinegar</a>, <a href="https://publications.waset.org/abstracts/search?q=sugars" title=" sugars"> sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=DNA%20band" title=" DNA band"> DNA band</a>, <a href="https://publications.waset.org/abstracts/search?q=bioprocess%20biotechnology" title=" bioprocess biotechnology"> bioprocess biotechnology</a> </p> <a href="https://publications.waset.org/abstracts/70745/studies-of-carbohydrate-antioxidant-nutrient-and-genomic-dna-characterization-of-fresh-olive-treated-with-alkaline-and-acidic-solvent-an-innovation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70745.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">185</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10090</span> Yoghurt Kepel Stelechocarpus burahol as an Effort of Functional Food Diversification from Region of Yogyakarta</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dian%20Nur%20Amalia">Dian Nur Amalia</a>, <a href="https://publications.waset.org/abstracts/search?q=Rifqi%20Dhiemas%20Aji"> Rifqi Dhiemas Aji</a>, <a href="https://publications.waset.org/abstracts/search?q=Tri%20Septa%20Wahyuningsih"> Tri Septa Wahyuningsih</a>, <a href="https://publications.waset.org/abstracts/search?q=Endang%20Wahyuni"> Endang Wahyuni</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Kepel fruit (Stelechocarpus burahol) is a scarce fruit that belongs as a logogram of Daerah Istimewa Yogyakarta. Kepel fruit can be used as substance of beauty treatment product, such as deodorant and good for skin health, and also contains antioxidant compound. Otherwise, this fruit is scarcely cultivated by people because of its image as a palace fruit and also the flesh percentage just a little, so it has low economic value. The flesh of kepel fruit is about 49% of its whole fruit. This little part as supporting point why kepel fruit has to be extracted and processed with the other product. Yoghurt is milk processing product that also have a role as functional food. Economically, the price of yoghurt is higher than whole milk or other milk processing product. Yoghurt is usually added with flavor of dye from plant or from chemical substance. Kepel fruit has a role as flavor in yoghurt, besides as product that good for digestion, yoghurt with kepel also has function as “beauty” food. Writing method that used is literature study by looking for the potential of kepel fruit as a local fruit of Yogyakarta and yoghurt as milk processing product. The process just like making common yoghurt because kepel fruit just have a role as flavor substance, so it does not affect to the other processing of yoghurt. Food diversification can be done as an effort to increase the value of local resources that proper to compete in Asean Economic Community (AEC), one of the way is producing kepel yoghurt. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=kepel" title="kepel">kepel</a>, <a href="https://publications.waset.org/abstracts/search?q=yoghurt" title=" yoghurt"> yoghurt</a>, <a href="https://publications.waset.org/abstracts/search?q=Daerah%20Istimewa%20Yogyakarta" title=" Daerah Istimewa Yogyakarta"> Daerah Istimewa Yogyakarta</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20food" title=" functional food"> functional food</a> </p> <a href="https://publications.waset.org/abstracts/52281/yoghurt-kepel-stelechocarpus-burahol-as-an-effort-of-functional-food-diversification-from-region-of-yogyakarta" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/52281.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">320</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=nutritional%20properties%20of%20fruit&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=nutritional%20properties%20of%20fruit&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=nutritional%20properties%20of%20fruit&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=nutritional%20properties%20of%20fruit&page=5">5</a></li> <li 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