Search Results (273)

Three packaging methods were applied to fresh red apricots: P1 (plastic basket), P2 (breathable foam box), and P3 (perforated corrugated carton). To evaluate the effects of different packaging methods on apricot quality during simulated transportation and subsequent cold storage, fruit quality parameters were measured at 0 h, after 48 h of simulated vibration, and on days 3, 6, and 9 of cold storage. The results showed that, compared with P2 and P3, P1 more effectively maintained fruit surface color and firmness, delayed declines in soluble solids content (SSC), titratable acidity (TA), ascorbic acid content, and moisture content, and reduced water loss and overall weight loss. P1 also suppressed the increase in respiration rate, enhanced peroxidase (POD) and catalase (CAT) activities, suppressed increases in polyphenol oxidase (PPO) activity and hydrogen peroxide (H₂O₂) accumulation, and reduced lipid peroxidation. Additionally, P1 alleviated damage to the cell wall, maintained the structural integrity of the pulp cell walls, and improved the percentage of sound fruit. Transmission electron microscopy (TEM) confirmed that P1 delayed the degradation of the pulp cell wall and maintained the structural integrity of fruit cells. In conclusion, P1 (plastic basket) was the optimal packaging method for maintaining postharvest quality of fresh apricots during simulated transportation and cold storage. Full article

The genus Cucurbita (pumpkin), encompassing C. maxima and C. moschata, is agriculturally and nutritionally significant globally. Herein, we re-sequenced 146 germplasm accessions (51 C. moschata and 95 C. maxima) to characterize genomic variations and identify loci associated with critical traits. Population structure analysis revealed four distinct subgroups: G1 (C. moschata), and G2–G4 (C. maxima), the latter classified by rind color (green, gray, and red, respectively). A genome-wide association study (GWAS) analysis identified 26 loci associated with eight fruit quality traits (e.g., rind color, pulp thickness, starch content) and leaf traits. Selective sweep analyses revealed 18 overlapping signals between the GWAS and selective regions, highlighting convergent evolution in starch content, pulp thickness, and water content driven by artificial and natural selection. We further validated these key fruit quality candidate genes, confirming that starch, cellulose, and pulp trait-related genes exhibited genotype-specific expression consistent with the quality divergence between CMO-X and CMO-E. Notably, C. moschata exhibited higher β-carotene and water content, while C. maxima showed higher starch content, reflecting divergent selection pressures. For leaf traits, 13 loci associated with leaf length were found, including LL9.2/LW9.1 with Cmax09G001045, which regulates leaf size. A novel haplotype in Cmax09G001045 explained the small-leaf phenotype of ‘Cuili 5’. This study provides a comprehensive genomic variation map of C. maxima and C. moschata, clarifies the genetic bases of key agronomic traits, and sheds light on their domestication and selection history, offering valuable resources for molecular breeding and crop improvement. Full article

This study investigated the effects of three irrigation regimes (120, 90, and 75 L plant⁻¹ day⁻¹) on the postharvest morphometric, physicochemical, colorimetric, and nutraceutical attributes of Actinidia chinensis (Planch.) ‘Gold3’ grown under Mediterranean conditions. Fruit morphometry was not influenced by irrigation level, as fresh weight, polar and equatorial diameters, and weight loss showed no significant differences among treatments. In contrast, several qualitative traits responded sensitively to water availability after cold storage. Reduced irrigation increased flesh firmness by 33–37%, enhanced total soluble solids by 4–6%, and elevated titratable acidity by 4–7%, resulting in a slightly lower TSS/TA ratio. The lowest water supply yielded DMC values approximately 8.6% higher than the fully irrigated control, while the intermediate treatment showed a 4.4% increase. Colorimetric parameters were modulated by irrigation level, with reduced water availability decreasing L*, b, Chroma, and Hue (2–9%) and increasing a* (20–35%), indicating a shift toward less bright and less yellow pulp coloration. From a nutraceutical perspective, total antioxidant capacity increased by approximately 14–17% under reduced irrigation, whereas total phenolic content remained unchanged. Principal Component Analysis revealed a dominant quality-related axis integrating compositional, structural, and colorimetric traits, while morphological variables contributed minimally to overall variance. Considering the combined effects on water saving and fruit quality, particularly the higher dry matter content and antioxidant capacity observed under the lowest irrigation level, the 75 L plant⁻¹ day⁻¹ regime can be recommended as the most effective treatment, as it maximizes qualitative improvements without compromising fruit morphology. These findings demonstrate that moderate irrigation reduction enhances several desirable postharvest attributes without compromising fruit size or commercial morphology, supporting the adoption of controlled deficit irrigation as a sustainable strategy to improve kiwifruit quality in Mediterranean environments. Full article

Hot air drying of pumpkin (Cucurbita moschata) and its by-products, mainly the peel and placenta with seeds, has been investigated, analysing the influence of pretreatments on drying kinetics and bioactive compound content. Pumpkin flours not only stand out for their microbiological stability (low water activity), but also for their bioactive compounds important for health, including phenolic compounds and other antioxidants. Pretreatments prior to drying may improve both the quality and the drying efficiency, although their optimization has not been studied in pumpkin by-product flours. Hence, we studied different pretreatments, such as steam blanching (SB) and freezing (F) (−18 °C), to investigate their effect on the pumpkin by-product flour quality (color and water activity) after drying and compared to flours made with the edible part (pulp). In addition, different drying kinetics models were evaluated. SB pulp and peel achieved lower water activity (0.25/0.20) than F (0.35/0.36), compared to untreated pumpkin by-product flour (0.40/0.45). The SB placenta with seeds achieved a lower water activity (0.19) than F (0.55). The total phenolic content (TPC) increased up to 41.7, 60.2 and 40.9% in pre-treated and dried pulp, peel and placenta with seeds, respectively, compared to control (CTRL). A similar result was obtained for total flavonoid content (TFC), where increases of up to 86.4, 36.4, and 32.2% were observed in pre-treated pulp, peel and placenta with seeds, respectively. For total antioxidant capacity (TAC), results showed an increase of up to 33.1% in pre-treated peel, with slight reductions in pulp (20.1%) and placenta with seeds (39.1%), compared to CTRL. These results are promising for obtaining new dehydrated plant products from industrial processing by-products, while maintaining their beneficial health characteristics. These powdered products can be used in future research on the formulation of new fortified foods, such as bakery products, or the development of natural additives for beverages or soups. Full article

The pulping and paper-making (P&P) industry is one of the world’s largest manufacturing sectors, yet it is plagued by high water/energy consumption and massive discharge of highly polluted wastewater. The effluents from pulping, bleaching and papermaking processes are characterized by high chemical oxygen demand (COD), intense color, toxic adsorbable organohalides (AOX) and abundant refractory lignin, which pose significant threats to aquatic ecology and human health. Although conventional physical, chemical and biological treatments have been widely applied, they are constrained by insufficient degradation efficiency toward recalcitrant organics, high cost and potential secondary pollution. In recent years, electrocatalytic technologies including electrocatalytic oxidation, electroreduction and their integrated processes, have demonstrated superior efficacy in specific scenarios of P&P wastewater treatment, such as lignin degradation, toxic side-streams treatment, pretreatment for enhancing biodegradability, and polishing steps in integrated treatment systems, which are not universally applicable solutions for P&P wastewater remediation. Meanwhile, biomass fuel cells typified by direct biomass fuel cells (DBFC) and microbial fuel cells (MFC) provide promising pathways for synchronous pollutant removal, energy production and resource recovery. Representative studies have reported COD removal efficiencies of 60–100% for electrochemical and advanced oxidation processes, while integrated electro-Fenton–biological treatment increased the BOD/COD ratio from 0.34 to 0.52 and achieved an overall COD removal of 94%. It should be noted that these advanced electrochemical technologies are still confronted with challenges in industrial scale-up, high energy and electrode material costs, and stable continuous operation. This review systematically elaborates on the physicochemical properties, generation mechanisms and environmental impacts of P&P wastewater, comprehensively summarizes the mainstream treatment technologies including physicochemical, biological, electrochemical and integrated processes, and analyzes their reaction mechanisms, efficiencies and applicable conditions. Particular emphasis is placed on electrocatalytic treatment and bio-electrochemical valorization strategies. This review is anticipated to provide a valuable reference for the efficient and targeted treatment as well as sustainable utilization of P&P wastewater, thereby supporting the green and low-carbon development of the P&P industry. Full article

This study aimed to evaluate the effects of high-intensity ultrasound (40 W/5 min), applied with and without mild heating (59 °C and 23 °C), and of pasteurization (63 °C/30 min), on the physicochemical, rheological, and microbiological parameters, as well as on ascorbate oxidase activity, total carotenoid content, phenolic compound profile, and antioxidant capacity of passion fruit (Passiflora edulis Sims.) pulps. Ultrasound processing induced changes in color (L*, a*, and b*), resulting in high ∆E values. Following ultrasound treatment, an increase in apparent viscosity at 100 s⁻¹ was observed. Ultrasound also promoted partial inactivation of ascorbate oxidase and a significant reduction in mold and yeast counts. Moreover, the application of ultrasound without heating (US-20) promoted the retention of 55% of ascorbic acid after 63 days of storage. The condition with heating (US-60) led to an increase in catechin content in both bright red passion fruit pulp (173.96%) and yellow passion fruit pulp (5.89%), demonstrating a balance between the retention of bioactive compounds, microbial inactivation, and reduction in ascorbate oxidase activity. Therefore, these results highlight ultrasound as a non-thermal and sustainable technology capable of extending shelf life, maximizing the preservation of bioactive compounds, and enhancing the functional properties of fruit pulps. Full article

Mango (Mangifera indica L.) is a key fruit crop in Peru; however, its reliance on chemical fertilizers raises concerns regarding fruit quality and environmental sustainability. This study evaluated the effects of soil-applied compost and foliar-applied biol on the quality of ‘Kent’ mango fruits at physiological and commercial maturity stages. Conducted during the 2022–2023 season, the experiment used a 3 × 3 factorial design with compost applied at 0, 5, and 15 t/ha and biol at 0, 5, and 10%, plus a chemically fertilized control. Results revealed significant compost–biol interactions. At physiological maturity, treatments 5-10, 15-5 and 15-10 improved pulp color, soluble solids, titratable acidity, and dry matter content, achieving a desirable yellow pulp (2.0 on the scale), 9.29 °Brix, 1.23% acidity, and 20.96% dry matter—surpassing the control. At commercial maturity, these treatments also enhanced fruit firmness (0.42 MPa), reduced acidity (0.47%), increased pulp pH (4.69), and intensified orange pulp color. Overall, organic fertilization, particularly higher compost and biol doses, significantly improved fruit quality parameters compared to conventional chemical management. These findings highlight the potential of integrating organic amendments to promote sustainable mango cultivation while maintaining or enhancing fruit quality, thus providing a viable alternative for eco-friendly nutrient management in mango orchards. Full article

Menstruation, a biological phenomenon experienced by more than half of the global population, remains stigmatized and poorly addressed in the context of research and public discourse. One overlooked issue is that of “period pollution,” the waste generated by millions of feminine hygiene pads (menstrual pads) that end up in landfills or the environment. Simultaneously, Japanese knotweed (Reynoutria japonica), a non-native invasive plant which disrupts native species, leads to the disruption of ecological systems. This experimental study assesses the Japanese knotweed plant for its potential to serve as the absorbent core in a sustainable menstrual pad, helping to address both environmental challenges in tandem. As control groups, commercial pads (Natracare and Saathi) were tested for their performance as absorbent materials, as defined by the absorbency ratio (AR) test. All preliminary studies were done using normal saline solutions dyed with red food coloring. Saathi pads demonstrated significantly higher levels of AR compared to Natracare and knotweed pads due to the presence of superabsorbent polymers, making it an unreliable benchmark. Because Japanese knotweed is composed of cellulosic fibers that absorb water through hydrogen bonding to hydroxyl groups and capillary imbibition within porous fiber networks, lignin removal via alkaline processing was employed to enhance absorbency prior to experimental testing. The inner lumen of the knotweed was selected and delignified using a sodium hydroxide bath, later being shaped into an absorbent core akin to the measurements of the commercial pads and inserted into Natracare shells for proof-of-concept testing. Although knotweed-based pads exhibited lower AR values than Natracare, the testing places the knotweed prototype at approximately 40% of the fluid capacity, indicating a strong starting point for a natural fiber. To further evaluate the processing feasibility of Japanese knotweed beyond laboratory-scale pad prototyping, Japanese knotweed biomass was subjected to conventional Kraft pulping, which helps to remove lignin and increase absorbency. The Kraft pulping produced a moderately delignified brown pulp with a Kappa number of 20. Due to limiting factors, the absorbency of the pulp was not tested. However, the pulp’s fiber dimensions were comparable to hardwood pulps that are commonly used in absorbent applications, suggesting feasibility for future development into bleached fluff pulp and sustainable menstrual hygiene products. Full article

Passion fruit deteriorates rapidly after harvest owing to fungal decay and quality loss. This study examined whether acidic electrolyzed water (AEW, pH 2.5) could strengthen host defense responses and thereby prolong the marketable storage period of passion fruit. Freshly harvested yellow passion fruits (without any prior storage) were immersed for 20 min in AEW containing 0 (control), 30, 60 or 90 mg/L available chlorine concentration (ACC) and then packaged in polyethylene film bags and stored at 25 °C for 15 days to simulate typical ambient handling/marketing conditions, where polyethylene packaging is commonly used to maintain a high-humidity microenvironment and reduce moisture loss; physicochemical attributes, decay parameters and disease-resistance-related enzyme activities were then monitored. AEW—particularly at 60 mg/L ACC—significantly lowered decay incidence, disease index and cell membrane permeability while preserving pericarp color (hue angle h, L*) and pulp titratable acidity, vitamin C, total soluble solids, and total soluble sugars. The same treatment elevated the concentrations of disease-resistant metabolites (total polyphenolics, flavonoids and lignin) and up-regulated the activities of peroxidase, cinnamate-4-hydroxylase, 4-coumarate CoA ligase, phenylalanine ammonia-lyase, cinnamyl alcohol dehydrogenase, chitinase, and β-1,3-glucanase. These findings demonstrate that AEW mitigates postharvest deterioration of passion fruit by activating the metabolism of disease-resistant substances, highlighting its potential as an eco-friendly technology for maintaining quality during ambient handling/marketing conditions. Full article

Berry pulps are valued for their intense color and bioactive compounds, which are susceptible to degradation during processing and storage. This study provides a comparative analysis of the effects of pasteurization (85 °C, 15 min) and frozen storage (−18 °C) on the physicochemical stability of four Patagonian berry pulps, including blackberry, raspberry, sour cherry, and blueberry, over a 12-month storage period. Color changes were evaluated using the CIELab system. Pasteurization caused significant increases in ΔE and L*, and reductions in a* and Chroma (p < 0.05), whereas frozen pulps showed minor changes and null ΔE at time zero. Hue angle shifts were mainly driven by storage time (p < 0.05). Overall, freezing better preserved color stability and bioactive quality. Full article

Yellow pitaya (Selenicereus megalanthus) pulp is rich in phenolic compounds with antioxidant capacity and exhibits desirable sensory properties. Dehydration and grinding into powder may enhance stability and broaden the potential for export and industrial applications. In this study, freeze-drying was used to obtain yellow pitaya pulp powder, which was stored at 20 °C under different water activity levels (a_w 0.113–0.750). Changes in physical properties (water sorption, glass transition, texture, and color) and bioactive compounds (antioxidant capacity and phenolic content) were assessed after 3 months of storage. Combining the Gordon & Taylor model with the GAB sorption isotherm, the critical water content (CWC) and water activity (CWA) related to glass transition were determined as 0.023 g water/g product and 0.110, respectively. Below these critical values, the glassy state of pitaya pulp powder was maintained, enhancing its quality and stability during storage. The greatest changes in color and bioactive compound content were observed at high a_w levels (0.680 and 0.750, respectively). Due to its high nutritional value and antioxidant properties, this powder can be incorporated into formulations or dietary supplements, offering additional functional benefits and expanding its application in the food industry. Full article

Tomatoes (Solanum lycopersicum L.) are among the most widely consumed and nutritious vegetables globally, being abundant in lycopene, carotenoids, phenolics, organic acids, vitamins, and several other bioactive and health-enhancing compounds. Tomato processing yields a substantial residue known as tomato pomace (TP), primarily composed of peels and seeds, along with a small quantity of pulp. This study investigates the potential of TP powder, rich in dietary fiber, lycopene, polyphenols, and other bioactive compounds, as a natural ingredient in semi-hard cheese. The cheese was enhanced with varying concentrations of TP (5%, 7%), and each variant was assessed for physico-chemicals, sensory properties, minerals, color, phytochemicals, and texture. Cheeses supplemented with TP showed elevated levels of phytochemicals (45.44–82.83 mg GAE/100 g), greater antioxidant capacity (470.25–977.41 µmol TE/g), and higher fiber content (3.62–5.44%), while sensory acceptability remained acceptable at lower inclusion levels but decreased at 7% TP due to slightly bitter aftertaste. Textural analysis showed minimal changes in TP-enriched cheeses, suggesting that TP can be integrated into semi-hard cheese matrices without compromising quality. This study illustrates the feasibility of utilizing TP as an important ingredient in cheese manufacturing, aiding in waste minimization and fostering a circular economy within the food sector. The findings underscore TP’s capacity to enhance dairy products, facilitating innovative and sustainable food solutions that advance health and environmental objectives. Full article

This study aimed to evaluate the physical properties of foam produced with different additives and to mathematically model foam-mat drying at different temperatures. Foams were made with 500 g of acerola pulp and 4% additives (albumin, emustab, and neutral alloy), and density and stability data were obtained. With suitable density (0.14367 g cm⁻³) and coalescence (0.0000 mL) values, emustab provided the best acerola pulp foam. Drying was performed at temperatures of 50, 55, 60, 65, and 70 °C, using emustab, and different mathematical models were fitted for each temperature. The fresh pulp and the dried powder were analyzed for water activity, moisture content, ash, pH, total titratable acidity, soluble solids content, reducing sugars, vitamin C, total carotenoids, and instrumental color. The logarithmic model showed the best fit for all temperatures, with increasing k-values (between 0.0021 and 0.0059 s⁻¹) and effective diffusion coefficient (between 2.570 × 10⁻⁹ m² s⁻¹ and 5.060 × 10⁻⁹ m² s⁻¹) with increasing temperature. Temperature directly impacts the effective moisture diffusion coefficient with an activation energy of 30.88 kJ mol⁻¹. The physicochemical properties of the foams varied significantly with increasing drying temperature. Among all the temperatures tested, 60 °C was the most appropriate to reduce changes in nutritional composition. Full article

This study aimed to formulate probiotic beverages using underutilized tropical fruit pulp, such as those of sincuya (Annona purpurea Moc. & Sessé ex Dunal), urraco (Licania platypus (Hemsl.) Fritsch), matasano (Casimiroa edulis La Llave y Lex), and jaboticaba (Plinia cauliflora Mart. Kausel), with acceptable sensory characteristics. The evaluations of color, vitamins, minerals, °Brix, pH, and titratable acidity (TA) were performed on the fruit pulps. Subsequently, four beverages inoculated with a mixed culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus) were produced, and °Brix, pH, TA, sensory acceptability, and colony-forming units (CFUs) were measured after 9 h of fermentation. The sincuya pulp exhibited the highest beta-carotene (334.37 IU mg/100 g) and potassium (444.49 mg/100 g) content. The sincuya beverage was the best in terms of sensory characteristics such as color, aroma, flavor, and general acceptability, with scores of 78%, 71%, 70%, and 71%, respectively. The urraco, sincuya, and matasano beverages exhibited CFU counts of 10.9, 10.4, and 9.7 Log₁₀ CFU/mL, respectively. These results demonstrate that the fruits and formulated beverages have technological potential, functional and probiotic benefits, and sensory characteristics that are attractive to consumers. This innovative approach suggests an alternative for improving nutrition using local resources and agro-industrial byproducts. Full article

This study evaluated the effects of tamarind pulp addition at different processing stages and concentrations on the physicochemical, volatile, bioactive, and sensory characteristics of Saison-style beers. The experiment was conducted in two stages. First, tamarind pulp (15 g/L) was added during fermentation or maturation, with maturation resulting in superior sensory scores and higher purchase intention (75%). In the second stage, tamarind pulp was added during maturation at 20, 40, and 60 g/L. The beers presented alcohol contents between 7.1 and 7.6% (v/v), bitterness values of 29–31 IBU, and color typical of the Saison style. Sensory analysis showed that the beer with 20 g/L of tamarind pulp achieved the best balance of acidity, aroma, and flavor, with acceptability indices above 70%, while higher concentrations increased residual acidity and reduced flavor acceptance. Chromatographic analyses indicated increased levels of esters and terpenes, particularly ethyl octanoate, phenethyl acetate, citronellol, and linalool, contributing fruity, floral, and citrus notes. Overall, tamarind pulp addition during maturation, especially at 20 g/L, improved the sensory and chemical profile of Saison beers, supporting its use as a craft beer adjunct. Full article