Bioactive compounds of plum mango (Bouea macrophylla Griffith)

The fruit of Bouea macrophylla referred as Plum mango or Gandaria is a popular seasonal fruit, which is widely consumed in the Malay subcontinent. There is ample of traditional knowledge available among the locals on the use of leaves, bark, fruits and seeds of this plant. However, very limited research information and scientific report is available on their composition, phytochemicals or on the bioactive compounds. In the present chapter, we have aimed towards comprehensively providing information on nutritional value, functional qualities, health promoting bioactive compounds and volatile constituents of this underutilized fruit

Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties

[EN] Persimmon, given its current surplus production, could be an alternative source for the extraction of certain interesting ingredients for the food industry and human health, such as fibre. Thus, the aim of this study was to analyse the influence of hot air and freeze-drying, as well as the particle size of fibre extracted from persimmon peels or pulp on their physicochemical, antioxidant, hydration and emulsifying properties, compared to commercial fibres (from peach, lemon, orange and apple). The results showed that both freeze-dried persimmon pulp and freeze-dried peel had better hydration properties and oil holding capacity than other fibres analysed, although the swelling capacity was higher for lemon fibre. Freeze-dried persimmon peel fibre showed higher values of emulsion stability than commercial fibres. Finally, the antioxidant activity of the smallest sized persimmon peel fibre obtained by freeze-drying was higher than that for lemon, orange and peach fibre.The authors acknowledge the support of the Universtitat Politecnica de Valencia and certify that there is no conflict of interest with any financial organization regarding the material discussed in the manuscript.Martínez-Las Heras, R.; Landines, E.; Heredia Gutiérrez, AB.; Castelló Gómez, ML.; Andrés Grau, AM. (2017). Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties. Journal of Food Science and Technology. 54(9):1-11. doi:10.1007/s13197-017-2728-zS111549Abdul-Hamid A, Luan YS (2000) Functional properties of dietary fibre prepared from defatted rice bran. Food Chem 68:15–19Adams MR, Moss MO (1997) Microbiología de los alimentos. Acribia, ZaragozaAlós C (2014) La superficie cultivada de caqui crece un 20% en 2013 y se quintuplica en una década. http://www.levante-emv.com/comarcas/2014/01/10/superficie-cultivada-caqui-crece-20/1067085.html . Accessed 21 Nov 2015AOAC (1990) Official methods of analysis of the association of official analytical chemists, vol 2, 15th edn. AOAC, Inc. Method 920.152, USA, pp 917AOAC (2000) Official methods of analysis of AOAC international, 17th edn. Gaithersburg, MD, USAArnal L, Del Río MA (2003) Removing astringency by carbon dioxide and nitrogen-enriched atmospheres in persimmon fruit cv. ‘Rojo brillante’. J Food Sci 68:1516–1518Basanta MF, Ponce NMA, Rojas AM, Stortz CA (2012) Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum. Carbohydr Polym 89:230–235Chau CF, Wang YT, Wen YL (2007) Different micronization methods significantly improve the functionality of carrot insoluble fibre. Food Chem 100:1402–1408Chen XN, Fan JF, Yue X, Wu XR, Li LT (2008) Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan). J Food Sci 73:24–28de Escalada Pla MF, González P, Sette P, Portillo F, Rojas AM, Gerschenson LN (2012) Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp. Food Res Int 49:184–192de Moraes Crizel T, Jablonski A, de Oliveira Rios A, Rech R, Flôres SH (2013) Dietary fiber from orange byproducts as a potential fat replacer. LWT-Food Sci Technol 53:9–14Femenia A, Lefebvre AC, Thebaudin JY, Robertson JA, Bourgeois CM (1997) Physical and sensory properties of model foods supplemented with cauliflower fibre. J Food Sci 62:635–639Femenia A, Selvendran RR, Ring SG, Robertson JA (1999) Effects of heat treatment and dehydration on properties of cauliflower fiber. J Agric Food Chem 47:728–732Figuerola F, Hurtado ML, Estevez AM, Asenjo F (2005) Fiber concentrate from apple pomace and citrus peel as potential fiber sources for food enrichment. Food Chem 91(3):395–401Garau MC, Simal S, Rosselló C, Femenia A (2007) Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chem 104:1014–1024George AP, Redpath S (2008) Health and medicinal benefits of persimmon fruit: a review. Adv Hort Sci 22:244–249Gorinstein S, Bartnikowska E, Kulasek G, Zemser M, Trakhtenberg S (1998) Dietary persimmon improves lipid metabolism in rats fed diets containing cholesterol. J Nutr 128:2023–2027Gorinstein S, Kulasek G, Bartnikowska E, Leontowicz M, Zemser M, Morawiec M (2000) The effects of diets, supplemented with either whole persimmon or phenol-free persimmon, on rats fed cholesterol. Food Chem 3:303–308Hernándiz A (1999) El cultivo de kaki en la comunidad valenciana. Cuadernos de tecnología agraria serie fructicultura No. 3 Generalitat Valenciana Conselleria de Agricultura, Pesca y AlimentaciónINE (2014) Instituto Nacional de Estadística, Spanish Statistical Office. http://www.ine.es/dyngs/INEbase/es/categoria.htm?c=Estadistica_P&cid=1254735727106 . Accessed 15 Dec 2014Kethireddipalli P, Hung YC, Phillips RD, McWatters KH (2002) Evaluating the role of cell wall material and soluble protein in the functionality of cowpea (Vigna unguiculata) pastes. J Food Sci 67:53–59López G, Ros G, Rincón F, Periago MJ, Martínez MC, Ortuno J (1996) Relationship between physical and hydration properties of soluble and insoluble fiber of artichoke. J Agric Food Chem 44:2773–2778Ministry of Agriculture of Spain (2013). http://www.magrama.gob.es/es/ . Accessed 12 Dec 2013Perez-Jimenez J, Diaz-Rubio ME, Mesias M, Morales FJ, Saura-Calixto F (2014) Evidence for the formation of maillardized insoluble dietary fiber in bread: a specific kind of dietary fiber in thermally processed food. Food Res Int 55:391–396Raghavendra SN, Rastogi NK, Raghavarao KSMS, Tharanathan RN (2004) Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties. Eur Food Res Technol 218:563–567Rajendran P, Nandakumar N, Rengarajan T, Palaniswami R, Gnanadhas EN, Lakshminarasaiah U, Nishigaki I (2014) Antioxidants and human diseases. Clin Chim Acta 436:332–347Robertson JA, Monredon FD, Dysseler P, Guillon F, Amadó R (2000) Hydration properties of dietary fiber and resistant starch: a European collaborative study. LWT-Food Sci Technol 33:72–79Sakanaka S, Tachibana Y, Okada Y (2005) Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha). Food Chem 89:569–575Shahidi F, Liyana-Pathirana CM, Wall DS (2006) Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chem 99:478–483Singh U (2001) Functional properties of grain legume flours. J Food Sci Technol 38:191–199Storey M, Anderson P (2014) Income and race/ethnicity influence dietary fiber intake and vegetable consumption. Nutr Res 34:844–850Thebaudin JY, Lefebvre AC, Harrington M, Bourgeois CM (1997) Dietary fibres: nutritional and technological interest. Trends Food Sci Technol 8:41–48Vetter S, Kunzek H (2003) The influence of suspension solution conditions on the rehydration of apple cell wall material. Eur Food Res Technol 216:39–45Yasumatsu K, Sawada K, Maritaka S, Mikasi M, Toda J, Wada T, Ishi K (1972) Whipping and emulsifying properties of soybean products. Agric Biol Chem Tokyo 36:719–727Zha XQ, Wang JH, Yang XF, Liang H, Zhao LL, Bao SH, Zhou BB (2009) Antioxidant properties of polysaccharide fractions with different molecular mass extracted with hot-water from rice bran. Carbohydr Polym 78:570–57

Impact of different polyphenols on wheat allergic response in in vitro and in vivo models

International audienc

A new combination of probiotics and prebiotics attenuates symptoms in a mouse food allergy model

International audienc

Desempenho produtivo, composição corporal e parâmetros fisiológicos de pacu alimentado com níveis crescentes de fibra Productive performance, body composition and physiological parameters of pacu fed increasing levels of fiber

O objetivo deste trabalho foi avaliar os efeitos de teores de fibra bruta na dieta sobre o desempenho produtivo, composição centesimal da carcaça e parâmetros fisiológicos de juvenis de pacu. O experimento teve duração de 84 dias, e foram utilizados 360 juvenis de pacu, com peso médio de 23,97±0,59 g, distribuídos aleatóriamente em 30 tanques com 180 L de água, em delineamento inteiramente casualizado, com seis tratamentos (5, 7, 9, 11, 13 e 15% de fibra bruta) e cinco repetições. Dietas com altos teores de fibra (11, 13 e 15%) resultaram em piores taxas de ganho de peso, conversão alimentar e crescimento específico, além de menor eficiência proteica e consumo de ração. A composição da carcaça dos animais foi alterada pelo aumento do teor de fibra das dietas. Os teores de proteína e cinza tiveram aumento com o incremento nos teores de fibra. O metabolismo foi alterado com o emprego de teores crescentes de fibra, o que resultou em pequena elevação do colesterol plasmático. Teores de fibra bruta de até 9% não tiveram efeitos negativos no metabolismo; entretanto, teores acima de 11% reduziram o crescimento dos peixes.<br>The objective of this work was to evaluate the effects of dietary crude fiber contents on productive performance, carcass composition and physiological parameters of pacu juveniles. The experiment was carried out during 84 days, 360 pacu juveniles were used with mean weight 23.97±0.59 g, stocked in 30 tanks with 180 L of water, in a completely randomized design, with six treatments (5, 7, 9, 11, 13 and 15% crude fiber) and five replicates. Diets with high fiber contents (11, 13 and 15%) resulted in worse rates of weight gain, feed conversion, and specific growth, besides lower protein efficiency ratio and feed consumption. Carcass composition changed by increasing the contents of dietary fiber. Body contents of protein and ash increased along with the fiber levels. The metabolism changed with the use of increasing levels of fiber, which resulted in a slight elevation of serum cholesterol. Crude fiber content up to 9% had no negative effects on metabolism, but levels above 11% reduced fish growth