What is fruit pulp

fruit pulp

Смотреть что такое «fruit pulp» в других словарях:

fruit pulp — vaisių išspaudos statusas Aprobuotas sritis pašarai apibrėžtis Šalutinis vaisių (obuolių, kriaušių ir kt.) sulčių gamybos produktas – vaisių minkštimo nuosėdos. atitikmenys: angl. fruit pulp vok. Obsttrester rus. плодовая мякоть; плодовая пульпа… … Lithuanian dictionary (lietuvių žodynas)

olive fruit pulp — alyvuogių išspaudos statusas Aprobuotas sritis pašarai apibrėžtis Pastos konsistencijos šalutinis aliejaus gamybos produktas, gaunamas iš sveikų alyvuogių. atitikmenys: angl. olive fruit pulp; olive pulp vok. Olivenextraktionsschrot rus. мякоть… … Lithuanian dictionary (lietuvių žodynas)

Pulp — may refer to:*Pulp (band), a British band *Pulp (juice), a fruit juice sold in Peru * Pulp (film), a 1972 British crime, thriller and comedy film * Pulp (magazine) a seinen manga magazine formerly published by Viz Media *Pulp (spleen) *Pulp… … Wikipedia

Fruit preserves — Jam redirects here. For other uses, see Jam (disambiguation). Five varieties of fruit preserves (clockwise from top): apple, quince, plum, squash, orange (in the center) Fruit preserves are preparations of fruits and sugar, often canned or sealed … Wikipedia

pulp — [[t]pʌlp[/t]] n. 1) bot the soft, juicy, edible part of a fruit 2) bot the pith of the stem of a plant 3) den Also called dental pulp the inner substance of the tooth, containing arteries, veins, and lymphatic and nerve tissue. 4) any soft, moist … From formal English to slang

pulp — мякоть плода fruit pulp плодовая мякоть dental pulp мякоть зуба; пульпа coffee pulp плодовая мякоть плода кофе cacao pod pulp плодовая мякоть плода какао mucilaginous fruit pulp слизистая плодовая мякоть … English-Russian travelling dictionary

pulp — [pulp] n. [Fr pulpe < L pulpa, flesh, pulp of fruit] 1. a soft, moist, formless mass that sticks together 2. the soft, juicy part of a fruit 3. the pith inside the stem of a plant 4. the soft, sensitive tissue in the center of a tooth,… … English World dictionary

Pulp — Pulp, n. [L. pulpa flesh, pith, pulp of fruit: cf. F. pulpe.] A moist, slightly cohering mass, consisting of soft, undissolved animal or vegetable matter. Specifically: (a) (Anat.) A tissue or part resembling pulp; especially, the soft, highly… … The Collaborative International Dictionary of English

pulp — ► NOUN 1) a soft, wet mass of crushed or pounded material. 2) the soft fleshy part of a fruit. 3) a soft wet mass of fibres derived from rags or wood, used in papermaking. 4) (before another noun ) denoting popular or sensational writing, often… … English terms dictionary

pulp|er — «PUHL puhr», noun. a machine for reducing fruit, wood, or other such substance, to pulp … Useful english dictionary

fruit — früt n, often attrib 1) the usu. edible reproductive body of a seed plant esp one having a sweet pulp associated with the seed <the fruit of the tree> 2) a product of fertilization in a plant with its modified envelopes or appendages specif … Medical dictionary

fruit pulp

1 fruit pulp

2 fruit pulp

3 fruit pulp

4 fruit pulp

5 fruit pulp center

6 fruit pulp concentration

7 fruit pulp finishing

8 fruit pulp center

9 fruit pulp concentration

10 fruit pulp finishing

11 mucilaginous fruit pulp

12 sulfited fruit pulp

13 mucilaginous fruit pulp

14 sulfited fruit pulp

15 mucilaginous fruit pulp

16 pulp

17 pulp

dental pulp — мякоть зуба; пульпа

wood pulp — пульпа, древесная масса

beet pulp — свекловичный жом; свекловичная пульпа

pulp stock — целлюлоза, целлюлозная масса

18 pulp

19 wood pulp

beet pulp — свекловичный жом; свекловичная пульпа

20 ore pulp

beet pulp — свекловичный жом; свекловичная пульпа

См. также в других словарях:

fruit pulp — vaisių išspaudos statusas Aprobuotas sritis pašarai apibrėžtis Šalutinis vaisių (obuolių, kriaušių ir kt.) sulčių gamybos produktas – vaisių minkštimo nuosėdos. atitikmenys: angl. fruit pulp vok. Obsttrester rus. плодовая мякоть; плодовая пульпа… … Lithuanian dictionary (lietuvių žodynas)

olive fruit pulp — alyvuogių išspaudos statusas Aprobuotas sritis pašarai apibrėžtis Pastos konsistencijos šalutinis aliejaus gamybos produktas, gaunamas iš sveikų alyvuogių. atitikmenys: angl. olive fruit pulp; olive pulp vok. Olivenextraktionsschrot rus. мякоть… … Lithuanian dictionary (lietuvių žodynas)

Pulp — may refer to:*Pulp (band), a British band *Pulp (juice), a fruit juice sold in Peru * Pulp (film), a 1972 British crime, thriller and comedy film * Pulp (magazine) a seinen manga magazine formerly published by Viz Media *Pulp (spleen) *Pulp… … Wikipedia

Fruit preserves — Jam redirects here. For other uses, see Jam (disambiguation). Five varieties of fruit preserves (clockwise from top): apple, quince, plum, squash, orange (in the center) Fruit preserves are preparations of fruits and sugar, often canned or sealed … Wikipedia

pulp — [[t]pʌlp[/t]] n. 1) bot the soft, juicy, edible part of a fruit 2) bot the pith of the stem of a plant 3) den Also called dental pulp the inner substance of the tooth, containing arteries, veins, and lymphatic and nerve tissue. 4) any soft, moist … From formal English to slang

pulp — мякоть плода fruit pulp плодовая мякоть dental pulp мякоть зуба; пульпа coffee pulp плодовая мякоть плода кофе cacao pod pulp плодовая мякоть плода какао mucilaginous fruit pulp слизистая плодовая мякоть … English-Russian travelling dictionary

pulp — [pulp] n. [Fr pulpe < L pulpa, flesh, pulp of fruit] 1. a soft, moist, formless mass that sticks together 2. the soft, juicy part of a fruit 3. the pith inside the stem of a plant 4. the soft, sensitive tissue in the center of a tooth,… … English World dictionary

Pulp — Pulp, n. [L. pulpa flesh, pith, pulp of fruit: cf. F. pulpe.] A moist, slightly cohering mass, consisting of soft, undissolved animal or vegetable matter. Specifically: (a) (Anat.) A tissue or part resembling pulp; especially, the soft, highly… … The Collaborative International Dictionary of English

pulp — ► NOUN 1) a soft, wet mass of crushed or pounded material. 2) the soft fleshy part of a fruit. 3) a soft wet mass of fibres derived from rags or wood, used in papermaking. 4) (before another noun ) denoting popular or sensational writing, often… … English terms dictionary

pulp|er — «PUHL puhr», noun. a machine for reducing fruit, wood, or other such substance, to pulp … Useful english dictionary

fruit — früt n, often attrib 1) the usu. edible reproductive body of a seed plant esp one having a sweet pulp associated with the seed <the fruit of the tree> 2) a product of fertilization in a plant with its modified envelopes or appendages specif … Medical dictionary

How to Reuse Fruit Pulp After Juicing

Save this content and enjoy it whenever you want

Photo: iStock

If you enjoy making delicious, vitamin-packed juices, or adding a squeeze of zesty lemon or lime juice to your cooking, you’re probably used to finding yourself with a lot of leftover fruit that you’re not quite sure what to do with.

When it comes to lemon peel, there are plenty of solutions, and you can find some useful tips in our guide to different uses for lemon peel. But there is a lot of goodness in the leftover pulp, too, including most of the fibre. Find out how to put that fruit to good use with these clever kitchen hacks, and you’ll never need to throw pulp away again.

Seven ways to reuse your leftover fruit juice pulp

Add interest to smoothies

Try adding some nutritious pulp to the blender when you make your next breakfast smoothie. This will add both flavour and texture, giving the smoothie a thick, milkshake like consistency. It will also add extra nutrients and plenty of fibre, so you’ll feel fuller for longer, and not be tempted to snack between meals.

Make flavoured ice cubes

We all know how important it is to stay hydrated, but the taste of plain water can get a little boring sometimes. Ice cubes made with fruit pulp can be a great way to add some fruity flavour to your glass of water, not to mention extra nutrients. Just add some fruit pulp to your ice cube tray along with the water and freeze for easy fruity ice cubes.

Liven up pancakes

Add some juicy fruit pulp to your pancake batter for a burst of fruity flavour and some added texture. The pulp will also provide some extra moisture, so you may want to reduce some of your other wet ingredients a little.

Make chewy fruit leathers

Turn your leftover pulp into fruit leathers, a delicious and healthy fruit candy. All you need to do is press the pulp and lay it evenly on a lined baking sheet, then put the sheet in a dehydrator, or in the oven on its lowest setting for 12 to 14 hours. Once the fruit is dried, cut it into strips and enjoy.

Make popsicles

Make your popsicles into ‘pulpsicles’ by sprinkling some leftover fruit pulp into your popsicle moulds before you pour in the juice. A bit of extra pulp adds flavour, texture and nutrients to your favourite iced treat.

Add to homemade granola

Give your homemade granola and energy bars an extra dose of vitamins and minerals and a delicious fruity flavour with some added pulp. Try using a cup of pulp for every three cups of oats for a healthier, fruitier granola.

Add to baked goods

Make healthier versions of your favourite baked goods by adding juicy fruit pulp. The extra liquid from the fruit means you can cut some of the fat from the recipe and it will still stay moist.

Most used fruits for juicing

Now you know what to do with your leftover pulp, you can get juicing without worrying about waste. If you’re looking for some inspiration for your next juice mix, here are some of the most popular fruits used in juicing.

Apples

With their crisp, sweet flavour, apples are a firm favourite with juicers. They are a great source of fibre, potassium and antioxidants, but they are also high in sugars, so avoid drinking too much.

Oranges

Oranges are well known as an excellent source of vitamin C, which helps maintain a healthy immune system. Orange juice is best enjoyed immediately after juicing, as oranges contain a substance called limonin, which can turn the juice bitter if left for too long.

Grapes

Grapes are a popular choice with sweet-toothed juice fans. Seedless varieties are easier to blend, but if you find a seeded variety you particularly enjoy, you can remove the seeds by heating them on the stove until they split, then pushing the pulp through a sieve.

Pomegranates

Sometimes referred to as a superfood due to their high antioxidant content, pomegranates are another popular choice. They have a distinctive, sweet-tart flavour and a beautiful ruby-red colour, but they can be tricky to peel, so allow for some extra prep time.

Blueberries

Blueberries are another antioxidant-rich fruit, and they are also a great source of B vitamins. They have a delicate, fruity flavour, and an attractive blue colour. It would take a lot of blueberries to make a decent amount of juice, though, so they are often paired with other fruits like apples or cranberries.

Pineapples

Pineapples are a good source of vitamin C and manganese, and they add a fun, tropical flavour to juices and cocktails. Pineapple juice by itself is too sweet for most palates, but it tastes great with creamy coconut milk, or as part of a freshly made piña colada.

Peaches

Peaches are high in antioxidants and have a mellow, sweet flavour. For the largest, juiciest fruits, wait until late summer, when they are at their best.

Cranberries

Cranberries are another antioxidant-rich ‘superfood’, and cranberry juice is often taken as a cure for urinary tract infections. They have a very tart flavour, and are best mixed with other fruits. Some of the substances found in cranberries can interfere with certain medicines, so consult your doctor first if you’re planning on drinking cranberry juice regularly.

Lemons

An excellent source of vitamin C, lemon juice is used to balance overly-sweet juices, or in cooking, as it is too sour to drink by itself. Many people choose to juice a large batch of lemons and store it in the fridge or freezer for later.

Mangoes

Mangoes have a rich, nectar-sweet flavour, and are high in antioxidants. They are popular in both juices and smoothies, but be sure to remove all the skin before you add them to the blender, as it contains potentially harmful toxins.

As well making juice with your regular blender at home, you may have noticed bottles of cold-pressed juice in the chiller at your local supermarket, or seen adverts for cold pressed juice plans online. Find out if this new health trend lives up to hype with our article on the science behind cold pressed juice.

Introduction to Fruit Pulp Processing Industry

When one form of food is transformed to another form of food involving industrial method to make it convenience food, that process is known as food Processing. Depending upon the complexity of industrial method, processing is categorized into primary, secondary, and tertiary processed food. Fruits and vegetables are perishable in nature having shelf life less than a week if kept unrefrigerated condition. Also there are currently high post-harvest loss for fruits and vegetable due to lack of required storage condition and space constrain, hence it is highly desirable to process fruits to retain their shelf life and also to reduce the size of product which in turn reduces the cost on transportation of bulk fruit and storage area requirement.

One such product of fruit processing is fruit pulp. Fruit pulp solid mass obtained by extraction or pressing fruits or vegetables. Pulp is categorized basis their storage condition, i.e., in powder or liquid form. In liquid form they can be used as either brine, syrup, or water form. Due to food preference of customer, frozen pulp is also in great demand as all inbuild nutrition are retained.

Fruit Pulp Usage

As storage of fruit pulp is possible without any much alteration in flavor and nutrient content, has boosted the usage of fruit pulp in various industry. Pulp obtained from fruits are generally used for manufacturing of products such as fruit-based jams, marmaladed, jellies, sweets, beverage, and flavoring agents. It is also widely used as flavoring agent for various bakery, snacks, milk, juice, dairy product, and beverage industry. Now even works on food product enhancement is also going on, in the processing industry segment.

Fruit Pulp Processing Unit

Fruit pulp production line incorporates following mentioned steps, without which no fruit pulp industry shall be considered complete.

Step- 1 Raw Material Reception- Raw material are received in the facility, which are weighed and evaluated in terms of quality.

Step- 2 Sorting & Grading for preselection – Quality checked product are transferred to sorting and grading area where products are sorted and graded basis their size, color, dimension, quality and other such physical parameters.

Step- 3 Washing & Sanitization- Incoming fruits are full of farm dust and foreign particle clinging on the outer surface that they can be source of physical contamination. Also chemicals and fertilizers used during farming can be chemical contamination. To remove all sort of possible contamination, it is important to thoroughly wash and sanities the fruits before moving forward to processing.

Step- 4 Raw Material Maturation – The graded and sorted cleaned product is then moved to maturation or ripening chamber where the unripe or raw fruits are left for ripening. Ripening room have attached ethylene generator that facilitate the ripening process along with maintaining temperature and humidity. During maturation, there is generation of carbon dioxide which need to be also regularly remove from ripening chamber to prevent increase in toxicological level.

Step- 5 Pulp Processing-

Step- 6 Pasteurization and homogenization- By giving heat treatment, all present microbial contamination causing agents can be deactivated, which will in return increase the shelf life of product. The pasteurized product is then either cooled down and filled in case of normal condition or is directly hot filled in aseptic condition for aseptic filling.

Step- 7 Storage- Having optimal cold storage condition for finished product is important to prevent any sort of nutritional and characteristic loss and to prevent microbial contamination.

Issues

Without skilled labor, no frequent audits and using standard pulp conservation procedures is impacting the business of pulp manufacturing segment.

Not abiding to parameters such as-

Conclusion

From quality aspect, control need to be offer for high nutritional, microbiological and sensory quality product to consumers. To have high quality end pulp, it is important to have properly washed and sanitized fresh fruits as raw material, which shall help in combatting microbial load. Also having periodic inspection internally and by third parties will also help strengthen the quality of product. Having standard SOP, developing HACCP plans in line to the facility for having effective action plan.

Fruit Pulp

Fruit pulp is a source of fiber and juice that is captured inside the tissues.

Related terms:

Download as PDF

About this page

Dairy-Based Functional Beverages

Fruit Juice Based

Fruit juice and pulp mixed with whey (with or without deproteinization) are widely used for the development of functional whey-fruit beverage. These types of beverages have potential to replace the fruit juice-based morning beverages and health beverages due to having nutritional significant additional nutrients ( Sabokbar and Khodaiyan, 2015 ). The main ingredients used in these beverages include whey, fruit juice/pulp/concentrate, flavor, color, sweetener, and preservatives. Flavor and color used in these beverages should be associated with the type of fruit juice or concentrate. Acid whey is generally utilized for making these beverages. Mineral and vitamin fortification of fruit-whey-based beverages makes them fits for sportspersons. Manufacture of these beverages generally involves unit operations such blending of juice and whey, heat treatment, and packaging. Sedimentation during storage due to denaturation of whey proteins on heating is one of the prominent defects in these beverages. This sedimentation defect can be diminished by adjusting the pH (around 3.6) of the beverage before heating treatment. At even this low pH, some sedimentation is observed which is related to the interaction between whey proteins and pectin from fruit pulp or juice. This can be prevented by using fruit sources having very low amount of pectins or via enzyme treatment of fruit juice before blending with whey.

Pumpkin seed oil components and biological activities

14.4.3 Antidiabetic property of pumpkin seed oil

Fruit pulp and the seed of pumpkin have exhibited antidiabetic activity in animal studies including alloxan-induced diabetic rabbits and rats. Powders from pumpkin significantly decreased blood glucose whilst increasing plasma insulin in the blood ( Caili et al., 2006b; Zhang & Bai, 2004; Chen et al., 2005 ). One study employing type 2 diabetic Wistar rats accounted for the antidiabetic property of pumpkin for the tocopherols in the seed composition of C. pepo, and concluded that the seed tocopherols reduced prediabetics to progress into diabetics ( Bharti et al., 2013 ). PSO from C. pepo and C. maxima has also alleviated urinary disorders during oral administration of a human study ( Nishimura et al., 2014 ).

Disintegration with considerable changes in form: cutting/dicing, crushing and grinding, shredding, sheeting, and pulping

7.7.3 Pulp preservation

Fruit pulp can be preserved in several ways, such as aseptic canning, acidification followed by normal canning, or quick freezing ( Dauthy, 1995 ). In aseptic processing, pulp is sterilized by heat, packaged under sterile conditions in previously sterilized containers. This method is chosen so that the product is shelf-stable and does not require refrigeration. In hot-filling, sterile pulp is transferred into a nonsterile packaging, where only products with high acidity can withstand room temperature conditions and do not require refrigeration. In retort processing, unsterilized products are packaged in sterile packaging, then sterilized with hot steam using an autoclave.

Pulp can be stored frozen. Giarola, Pereira, and Resende (2016) studied heat conductivity of mango pulp and found that the initial freezing point for mango pulp is at −2.4°C. Thermal conductivity is at the slope of 0.465–1.595 W (m K) −1 at a temperature of 0°C to −30°C, and then there is an increase in conductivity during the freezing process. The mango pulp thawing process can be carried out by simple immersion in low temperature water (4°C) or room temperature water (25°C). However, ultrasound-assisted thawing treatment at optimum conditions (25°C, 0.074–0.123 W mL −1 ) as implemented by Liu et al. (2019) provides several advantages, namely, shorter processing time (16%–64%), higher amounts of phenol (because ultrasound can break down cell walls and free phenol compounds that are previously bound) and cause no or little effect to the color. Nonetheless, if the ultrasound intensity is too high, it can result in the formation of free radicals that oxidize carotene, ascorbic acid, and phenol, a decrease in volatile terpene compounds, and an increase in sulfur and aldehyde compounds (i.e., fenchol, nonanal, humulene, dimethyl sulfide, and toluene). Thus, it affects sensory loss of aroma.

Pulp can be dried using different methods, such as freeze and spray drying to produce dried (pulp) fruit. Nonetheless, there are some problems related to the process of drying and the use of dried fruit pulp. Fruits contain sugar (i.e., glucose, fructose) and organic acids (i.e., citric, malic and tartaric acids) that can cause stickiness on the surface of a spray-dryer. Stickiness is caused by the high level of hygroscopicity and thermoplasticity of fruit pulp and the low temperature of transition glass. After pulp is dried, problems related to application are found, such as puffing, crystallization, precipitation, decreased rehydration capacity, a decrease in taste, aroma, and color, which can reduce product quality ( Kumar, 2018 ).

High pressure processing (HPP) treatment can reduce the number of microbes up to 4.6 log 10 cycles, maintaining ascorbic acid content up to 85.92% and total phenol content up to 90%. However, HPP treatment can also reduce the pulp’s color. It is suggested that the optimum HPP treatment for fresh mango pulp is 600 MPa at 30°C for 5 min ( Kaushik et al., 2014 ). Although it is effective in reducing the number of microbes, Li, Wang, et al. (2017) reported that enzymes found in mango pulp, such as soluble acid invertase, an enzyme that can convert sucrose into glucose and fructose, remain resistant, where even their activity increases after processing with HPP of 600 MPa, at 50°C, for 30 min. The resistance of this invertase enzyme is probably related to the presence of pectin, protein, sugar, and low pH in mango pulp, which can protect against the effects of high pressure. The increase in activity after HPP is probably caused by the existence of more dissolved enzymes due to the degradation of the mango pulp cell wall and the degradation of the invertase-inhibitor complex.

Pulp preservation can also be performed by steaming and irradiation. Youssef, Asker, El-Samahy, and Swailam (2002) conducted the process of fruit steaming for 12 min, then the mango pulp goes through the process of irradiation (γ-irradiation 1.0–2.0 kGy) before being stored at a low temperature (−3°C to 1°C). By doing this, mango pulp will have a longer shelf-life (290 days) compared to irradiation without steaming (90 days) and control (15 days, without steaming and without irradiation).

Camu-camu—Myrciaria dubia (Kunth) McVaugh

Potential Industrial Application

Tamarind (Tamarindus indica L.)

22.1.3 Culinary uses, nutritional value and health benefits

Tamarind fruit pulp has many uses in domestic and industrial food and medicine and is considered the most valuable part of the tree. In most tamarind-producing countries, rural households dry tamarind pods in the sun, separate pulp from the fibers, seeds and shells, and compress and pack pulp in palm leaf mats, baskets, corn husks, jute bags, earthenware pots or plastic bags. The fruit pulp is a common ingredient in curries, sauces, and certain beverages. Ripe tamarind pulp, especially the sweet tamarind, is often eaten fresh. Both sour and sweet ripe tamarind pulps are also consumed processed in desserts, pickles, jams, candy, juice, porridge and drinks. Tamarind, especially the unripe pulp, is used as a spice and sauce in many Asian cuisines. In India a pickle made from tamarind pulp is used as seasoning to prepare fish. Also, unripe fruit dipped in salt or wood ash is eaten as a snack. Tamarind juice is very popular in many countries; a refreshing drink is prepared from the pulp water extract mixed with wood ash or sugar. In Eastern Africa, porridge is prepared from pulp juice cooked with sorghum or maize. Sometimes the pulp juice is fermented into an alcoholic beverage. In Burkina Faso, tamarind pulp extract is used to purify drinking water ( Bleach et al., 1991 ).

In many Asian countries tamarind balls are made from the pulp mixed with sugar. In Thailand, the pulp is mixed with salt, compressed and packed in plastic bags. In East India, the pulp is covered with salt, rolled into balls, exposed to dew and stored in earthenware jars (Chapman, 1984; Morton, 1987 ), whereas in Java, the salted pulp is rolled into balls, steamed and sun-dried, then exposed to dew for a week before packing in stone jars. In Sri Lanka, the dried pulp is mixed with salt, packed in clay pots and kept in a dry place; seedless pulp is stored in plastic bags in retail shops (Gunasena, 1997).

Tamarind seeds are eaten, roasted or boiled, during off-seasons and food shortages. Roasting the seeds is usually followed by decorticating the testa from the edible kernel. Roasted tamarind seeds can also be used as a substitute for coffee. The seed oil is edible and has many culinary uses. Of the tamarind seed kernel, 46 to 48% consists of a gel-forming substance, known as jellose or polyose, which has many applications in the food industry. Jellose is mainly a polysaccharide and can be used for the preservation, thickening, stabilizing and gelling of food (Gliksman, 1986; Chen et al., 1988 ; Kawaguchi et al., 1989). Unlike fruit pectin, tamarind seed polysaccharide is characterized by its ability to form gels over a wide range of pHs and gelatinizes with sugar concentrates in cold neutral aqueous solutions (Savur, 1948). Also, tamarind polysaccharides are heat resistant and are not affected by long boiling periods, while fruit pectin degrades to one-third of its original value after one hour of boiling. Tamarind kernel powder (TKP) is a more effective gelling agent when combined with other gums (Yin and Lewis, 1981). Protein concentrates have also been made from tamarind kernel powder (Rao and Subramanian, 1984) and can be used to prepare jelly, and fortified bread and biscuits ( Bhattacharya, 1990; Bhattacharya et al., 1994 ). The shelf life of fish can be extended by using TKP as a film forming gum (Shetty et al., 1996).

Tamarind fruit pulp is a good source of minerals and a rich source of riboflavin, thiamin, and niacin, but it is poor in vitamins A and C ( Table 22.3 ). Shankaracharya (1998) found that the whole tamarind seed contains 13% crude protein, 6.7% crude fiber, 4.8% crude fat and 5.62% tannins. Also, the seed contains good phytic acid, pentose, mannose, and glucose as principal soluble sugars ( Ishola et al., 1990 ) as well as valuable amino acids ( Shankaracharya, 1998; Bhattacharya et al., 1994 ). Bhattacharya et al. (1994) showed that tamarind seed is rich in glutamic acid, aspartic acid, glycine, and leucine, but deficient in sulphur-containing amino acids. The edible seed kernel was reported to be rich in phosphorus, potassium, and magnesium, but has a calcium content comparable with other cultivated legumes ( Table 22.4 ) ( Bhattacharya et al., 1994; Khairunnuur et al., 2009 ). The seed is also rich in palmitic (14–20%), oleic (15–27%) and linoleic (36–49%) fatty acids (Andriamanantena et al., 1983; Khairunnuur et al., 2009 ).

Data derived from: Morton (1987) ; Khairunnuur et al. (2009) ; Khanzada et al. (2008)

Data derived and adapted from: Gunasena and Hughes (2000), Khanzada et al. (2008) ; Khairunnuur et al. (2009)

Tamarind fruits are known for their medicinal properties and have been used as herbal medicine in tamarind-producing countries ( Jayaweera, 1981 ). Tamarind pulp is used to treat conditions such as intestinal ailments and skin infections which the pulp juice is used as a gargle to treat sore throats. Tamarind pulp also has uses as an anti-inflammatory ( Rimbau et al., 1999 ) and has anti-bacterial, anti-fungal and molluscicidal properties as well ( Imbabi et al., 1992 ). Tamarind pulp extract is used to cure malaria fever, alleviate sunstroke and as a digestive agent, and in the pharmaceutical industry, tamarind pulp is a common ingredient in cardiac and blood sugar reducing medicines.

Tamarind seeds are considered a famine food, rich in protein. After removing the testa, which contains tannin and other anti-nutritional factors, they are consumed to prevent undesirable effects such as depression, constipation, and diarrhea (Rao and Srivastava, 1974; Khairunnuur et al., 2009 ). The seed was reported to have anti-diabetic effects (Rama Rao, 1975; Maiti et al., 2004 ) and to treat dysentery, ulcers and bladder stones (Rama Rao, 1975 ). Seeds have also shown anti-oxidant activity ( Osawa et al., 1994; Luengthanaphol et al., 2004; Khairunnuur et al., 2009 ). Shimohiro (1995) reported that the quality of food was improved by adding the polysaccharide hydroxylates or xyloglucan oligosaccharides of tamarind seeds, which are known to have hypolipidemic effects. The tamarind seed coat was reported to be rich in procyanidin, which is known to have an anti-obesity effect ( Koichi et al., 1997; Osumu et al., 1997 ), while a reduced-calorie food can be prepared using the cellulase hydrolysate of a tamarind polysaccharide (Whistler, 1991; Singer, 1994). Patil and Nadagoudar (1997) reported that polysaccharides derived from tamarind kernel powder were found to be suitable substitutes for corn steep liquor in the production of penicillin. The glucosyl transferase inhibitor, extracted from tamarind husks, was found to have an anti-dental caries effect (Tamura et al., 1996) and tamarind kernel powder is an ingredient of several cosmetic preparations.

Bael (Aegle marmelos (L.) Corr. Serr.)

9.6.2 Preparation of different processed products

The bael fruit pulp extracted by the standardized process has an acidic taste (Brix 16.5°, acidity 0.5%) and is less sweet compared to the original fruit (Brix 32.5°, acidity 0.32%). It was considerably improved by adjusting the Brix of the pulp to 25° by the addition of sugar without altering the acidity of the pulp. Adding sugar beyond this limit makes the product too sweet for most consumers. The pulp can be preserved by canning, freezing and adding sulphur dioxide. The preserved pulp can also be used in ice cream and confectionery preparations.

Bael fruit nectar can be prepared like mango nectar by blending fruit pulp with sugar, acid and water. Bael fruit nectar of the composition 35% pulp, Brix 25° and 0.3% acidity produces a highly acceptable product. However, pulp content in the nectar could be altered according to any commercial requirement. The mucilage of the pulp provides a very good body to the nectar. Roy and Singh (1979c) and Verma and Gehlot (2006) also standardized the technology for processing nectar from bael fruit. Apart from canning, the bael fruit nectar is pasteurized in bottles. Bael nectar prepared with 20% bael pulp, 15% total soluble solids and 0.25% acidity is found to be most acceptable. A bael fruit squash drink is made by mixing sugar, acid, pulp and water. A composition of 50% pulp, 50° Brix and 1% acidity is found to be suitable for squash. The acidity of the bael fruit squash is low and the Brix high compared to citrus and most other fruit squashes, because the fruit itself is not acidic. The mucilage, which is a water-soluble polysaccharide, contributes toward the high soluble solids of the pulp. The bael fruit squash is preserved by addition of 300 ppm SO₂ ( Roy and Singh, 1979c ). Verma and Gehlot (2007b) recently standardized the technology for bael squash and reported that squash prepared with 35% bael pulp, 50% total soluble solids and 1.20% acidity was the most acceptable among all the treatments.

Bael fruit slab is prepared like mango slab. The bael fruit slab tastes acidic when made using the pure bael fruit pulp (16.5° Brix and 0.5% acidity). Addition of sugar up to 10% greatly improves the organoleptic quality of the bael fruit slab. It is found that addition of SO₂ up to 1500 ppm before drying improves the quality. The slab is dried to a moisture content of about 14.5% ( Roy and Singh, 1979c ).

Bael fruit toffee is successfully prepared by mixing 40 parts of sugar, 4.5 parts of glucose, 10 parts of skimmed milk powder and 6 parts of hydrogenated fat to every 100 parts of bael fruit pulp extracted by the process mentioned earlier. The proper moisture content of the bael fruit toffee is 8.5%; above this the product is too soft and, below this it is too hard. Bael fruit toffees are highly nutritious besides having medicinal properties ( Roy and Singh, 1979c ).

For preparation of bael fruit powder, 2000 ppm SO₂ is added to the bael fruit pulp, which is then dried in the form of a thin sheet to about 10% moisture. The dried bael sheets are cut into pieces and further dried to below 4% moisture in a cabinet drier at 60 ± 5 °C. The pieces are ground into powder in a grinding machine ( Roy and Singh, 1979c ).

Protein enrichment of a bael fruit beverage was attempted by using partially denatured whey protein concentrate (WPC) complexed with acidic polysaccharides, i.e. carboxymethylcellulose (CMC) and pectin. A beverage base with 25% bael fruit pulp, 16° Brix, and pH 3.9 was found optimum and was fortified with WPC polysaccharide complex. The products with CMC and WPC complex were rated superior ( Singh and Nath, 2004 ).

Bael fruit powder can be mixed with an equal quantity of milk powder and reconstituted when required. Bael fruit flakes are prepared by making a thin sheet of pulp with 12% moisture and further drying it to a moisture level below 5% and then breaking it up into flakes. Pure and clear bael fruit juice (liquid bael fruit) is prepared by treating the extracted pulp with 1% enzyme liquid concentrate for 24 hours at 37 °C. The juice is extracted by basket press and clarified by treating the extracted juice with 0.4% gelatine and holding at 3 °C for 48 hours. The acceptability of the clarified juice can be improved by adding cane sugar and adjusting the Brix to 35° with the original acidity 0.5% ( Singh and Roy, 1984 ). Methods have also been standardized for preparing green bael fruit jam as well as mixed fruit jam by incorporating apple pulp ( Rahman, 1983 ).

Bael wine is prepared following the same basic steps employed for the preparation of a typical fruit juice wine. The only major modification employed is in the extraction step, as bael yields a rather viscous pulp. Wines are prepared from pulps obtained by both hot and cold extraction. The analysis showed the hot-extracted pulp is found to be better, and that wine from mash of 25% pulp content was the best ( Verma and Gehlot, 2006 ).

Passiflora edulis

5.1 Flavonoids

The passion fruit pulp contained 16.23 mg/L of isoorientin ( 1) and 158.04 mg/L of total flavonoid, suggesting that P. edulis fruits may be comparable with other flavonoid food sources such as orange juice or sugarcane juice ( Zeraik and Yariwake, 2010 ). Previous studies have described the presence of flavonoids as the major constituents of P. edulis, mainly C-glycosylflavones. The flavonoids compound 1, schaftoside (2), isoschaftoside (3), orientin (4), isovitexin (5), luteolin-6-C-chinovoside, and luteolin-6-C-fucoside have been identified in the fruit ( Dhawan et al., 2004; Pereira and Vilegas, 2000; Mareck et al., 1990 ).

Many flavonoids and their glycosides have been found in P. edulis, including compound 1, 2, 3, 5, apigenin (6), benzoflavone, homoorientin, kaempferol (7), lucenin, luteolin (8), passiflorine (named after the genus), quercetin (9), rutin (10), saponarin (11), and vicenin and vitexin (12). Chrysin (13) is a naturally occurring flavone chemically extracted from P. edulis flower. Also documented to occur at least in some Passiflora in quantity are the hydrocarbon nonacosane and the anthocyanidin pelargonidin-3-diglycoside ( Dhawan et al., 2004; Pereira and Vilegas, 2000; Mareck et al., 1990 ).

FUNGI | Foodborne Fungi

Direct Incubation

Samples such as fruit pulp and other semisolid material can be screened using a more direct method, avoiding the problem of aerial contamination. Transfer approximately 30 ml of pulp in each of three or more flat bottles, for example, 100 ml medicine flats. Heat the bottles upright for 30 min at 75–80 °C then cool as rapidly as possible. Incubate the bottles of pulp flat, allowing as large a surface area as possible, for up to 30 days at 30 °C. There is no need to open the bottles or add agar. Subculture any mold colonies that develop onto a medium suitable for identification.

Plants of the genus Annona: Source of potential anti-cancer therapeutics

Annona glabra (pond apple)

Development of Mixed Beverages Based on Tropical Fruits

5.2.2 Classification

Brazilian fruit juices are produced with fruit pulp contents ( Fig. 5.3 ) and different optional components, which results in several fruit products:

Juice is the unfermented, non-concentrated, and undiluted drink intended for consumption, obtained from ripe and healthy fruit or part of the plant of origin, by appropriate technological processing, subject to treatment to ensure its presentation and preservation until the moment of consumption, where the juice may not contain substances foreign to the fruit or part of the vegetable of its origin, except those specified in the specific legislation; juice that is partially dehydrated should be referred to as “concentrated juice.”

“Integral” juice will be exclusive to the juice without the addition of sugar and its natural concentration, being prohibited the use of such designation for the reconstituted juice.

Mixed juice is the juice obtained by the mixing of two or more fruits and the edible parts of two or more plants or their own juices, the denomination being the word juice, followed by the list of fruits and vegetables used, in descending order of the amounts present in the mixture.

Reconstituted juice is the juice obtained by the dilution of concentrated or dehydrated juice, up to the original concentration of the integral juice or the minimum soluble solids content established in the respective standards of identity and quality for each type of integral juice, and it must be included in its labeling the origin of the juice used for its preparation, whether concentrated or dehydrated, the use of the term “reconstituted” being optional.

Tropical juice is the product obtained by the dissolution of fruit pulp of tropical origin, in potable water, unfermented, of color, aroma, and flavor characteristic of the fruit, by means of an appropriate technological process, submitted to treatment to ensure its presentation and conservation until the moment of consumption.

Mixed tropical juice (fruit names) is obtained by the dissolution of fruit pulp of tropical origin, unfermented, of characteristic color, aroma, and flavor of the fruit, by means of a suitable technological process, treatment that ensures its presentation and conservation until the moment of consumption, obtained from two or more fruits, being optional the designation: “Mixed.”

Refreshment or fruit or vegetable drink is the non-fermented, non-fermented beverage obtained by diluting drinking water or fruit juice, pulp, or vegetable extract from its source with or without sugar.

Mixed or mixed refreshment of fruit or vegetable extracts is the drink obtained by the dilution in drinking water of the mixture of two or more fruits or vegetable extracts, and the sum of the content of juices and extracts must be established by the administrative act.

Nectar is the unfermented drink obtained from the dissolution in drinking water of the edible part of the fruit and sugars, intended for direct consumption and may be added to acids. Nectar whose minimum amount of pulp of a particular fruit has not been fixed in a specific technical regulation must contain at least 30% (m/m) of the respective pulp, except in the case of fruit with acidity or very high pulp content or very high flavor and in this case the pulp content must not be

Nectars can be made from any fruit, including the ones that are typically sold as juices. Even though in some countries, nectars produced by diluting juices are popular because of their lower cost and local preference for such beverages, most of the nectars sold in the market from the fruit from which the juice could not be produced because of the high viscosity and low-soluble solids content relative to single-strength judges.

Some of the most common nectars found in the market are apricot, guava, mango, peach, pineapple, and strawberry. Mango, peach, and other stone fruit are processed in a very similar way ( Reyes-De-Corcuera et al., 2014 ).

Research studies concerning the differences between the types of fruit beverages are currently being made. Bartoszek and Polak (2016) evaluated the antioxidants of juices, drinks, and nectars of fruits. The following beverages were included in the study: six juices, five drinks, and four nectars. The Trolox equivalent antioxidative capacity (TEAC) values depend on fruit content in beverages are studied. The studied samples (fruit juices, drinks, and nectars) showed antioxidative properties. The TEAC of fruit juices, nectars, and drinks that was determined with the use of DPPH• ranges from 26.43 to 381.46 μM/100 mL of sample ( Fig. 5.4 ).

Adapted from Bartoszek, M., Polak, J., 2016. A comparison of antioxidative capacities of fruit juices, drinks and nectars, as determined by EPR and UV–vis spectroscopies. Spectrochim. Acta Mol. Biomol. Spectrosc. 153, 546–549.