Home About us Contact
|
Home About us Contact | ||
|
|
||
Dried Fruit (dried + fruit)
Selected AbstractsInvited review: Modelling quality changes of fruits and vegetables during drying: a reviewINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2010Sakamon Devahastin Summary Fruits and vegetables have received much attention as these materials have been reported to contain various phytochemicals, which are claimed to exert many health benefits. When extraction of bioactive compounds cannot be performed on fresh fruits and vegetables, drying needs to be conducted to keep the materials for later use. Dried fruits and vegetables have also been regarded as alternative fat-free snacks and received more attention from the food industry during the past decade. This implies that not only nutritional changes, but also other changes including physical and microstructural changes are of importance and need to be optimised, preferably through the use of various modelling approaches. The objective of this article is to provide a brief review of some advances in modelling quality changes of fruits and vegetables during drying. These include modelling of nutritional, colour and selected physical changes. Approaches to monitoring and modelling microstructural changes are also mentioned. [source] The glass transition approach to determination of drying protocols for colour stability in dehydrated pear slicesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2005Hang-Ing Ling Summary Colour stability in dehydrated fruit is often attained by use of sulphite treatment to inhibit browning during processing and storage. However, colour stability may be able to be conferred on products by ensuring that the molecular mobility is restricted in dried fruit by drying to sufficiently low moisture to raise the glass transition temperature (under mild conditions). Pear slices were dehydrated at a low temperature (40 °C) to a low final moisture content (below 5%) after it was shown that, for a moisture content of 22% (which is the moisture content of commercial dehydrated pears) pretreatment with sulphite would be necessary to stabilise the colour. The use of longer drying regimes resulted in a moisture content where the food matrix would be closer to the glassy state and conferred colour stability on the dehydrated product compared to a product containing more moisture. For these low-moisture products, pretreatment with sulphite would not be necessary to preserve colour stability. [source] Palliation in cancer of the oesophagus , what passes down an oesophageal stent?JOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 5 2003A. Holdoway Introduction: Self-expanding metal stents are becoming an increasingly popular method of palliation of dysphagia in advanced oesophageal carcinoma. Approximately 10% require intervention post-placement because of blockage (Angorn, 1981). This could be prevented by effective dietary advice. We set out to write evidence-based dietary guidelines for patients undergoing oesophageal stent insertion. A comprehensive literature search failed to identify evidence to support the present guidelines used by manufacturers and dietitians on foods allowed or to avoid and the use of fizzy drinks to ,clean' the stent. Only reference on the ability to consume a semi-solid or solid diet was made (Nedin, 2002). We therefore tested the ability of 50 foods to pass through a stent and the efficacy of fizzy water in unblocking an occluded stent. Method: Normal mouthfuls of raw and cooked, peeled/unpeeled fruit and vegetables, casseroles, griddle or grilled plain meat, poultry or fish, eggs, nuts, dried fruit and bread in various forms were tested. An adult female chewed a ,normal' mouthful of each test food and at the point of swallowing the bolus of food was passed into an expanded Ultraflex metal covered stent (internal diameter 18 mm). If occlusion occurred, water was dribbled through the stent, simulating swallowing fluid, in an attempt to unblock the stent. If the occlusion remained, the stent was agitated to mimic advice given about moving around to unblock a stent in a patient. If it remained occluded, a smaller amount of food, approximately half a mouthful, was chewed for twice as long and re-tested. To test the efficacy of fizzy water to clear an occlusion, we compared the ability of water, warm water and fizzy water to unblock a stent artificially occluded with a bolus of bread. Results: Foods that occluded the stent but passed through if eaten in half mouthfuls and chewed for twice normal chewing time included sandwiches, dry toast, apple, tinned pineapple, fresh orange segments with pith removed, up to six sultanas, chopped dried apricot, boiled egg, muesli, meat and poultry. Dry meat, fruit with pith, skins of capsicum peppers and tomatoes, more than seven sultanas and dried apricots caused occlusion. Nuts and vegetables such as lettuce, which are cited in many diet sheets as items to avoid (Nedin, 2002), passed through the stent when chewed to a normal level. The volumes of fluid required to unblock a stent occluded with bread were 5 l of fizzy water, 3.5 l of cold water or 1 l of warm water. Conclusion: If a patient has good dentition and can chew well and take small mouthfuls and prepare and cook food appropriately, it is likely that they can enjoy a wide variety of solid foods. The use of fizzy drinks to maintain the patency of the stent in patients prone to reflux is questionable, warm fluids may be more efficacious. Based on these initial findings we are updating our dietary guidelines for patients undergoing oesophageal stent insertion and hope to audit stent occlusion following implementation. [source] Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality lossINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2004Antonio Piga Summary The dehydration of fruit from fig trees is normally achieved by sun drying. There is concern about the safety of the end product, mainly because there is a risk of the development of aflatoxins. These concerns can be overcome by artificial drying (oven dehydration). Fig fruits of a local cultivar, which were either pre-treated by blanching or blanching plus sulphuring or not treated at all, underwent hot air dehydration under mild processing conditions in a pilot airflow cabinet dryer. Sampling was carried out at regular intervals to calculate the rate of dehydration and assess quality changes. Microbiological counts and nonenzymatic browning were also monitored. Pretreatments resulted in a shorter processing time, compared with control fruits. In general, a falling dehydration rate period was observed. A dramatic loss of ascorbic acid was recorded, while an informal sensorial assay of the dried fruits gave a positive assessment. [source] Chemoprotective effect of plant phenolics against anthracycline-induced toxicity on rat cardiomyocytes.PHYTOTHERAPY RESEARCH, Issue 2 2004Part I. Silymarin, its flavonolignans Abstract Silymarin, an extract of ,avonolignans from the dried fruits of milk thistle (Silybum marianum L. Gaertneri) and its constituents silibinin, dehydrosilibinin, silychristin and silydianin were tested for protective effects on rat cardiomyocytes exposed to doxorubicin. Silymarin and individual ,avonolignans did not exert cytotoxicity in the range 25,100 µm (incubation 9 h). Dehydrosilibinin was tested only at 25 µm concentration due to its low solubility. All substances increased the cell ATP level. Silymarin and ,avonolignans displayed a dose-dependent cytoprotection against doxorubicin (100 µm, incubation 8 h). The protective effects of silymarin, silibinin, dehydrosilibinin and silychristin were comparable to that of dexrasoxane, while silydianin exerted the best protective effect. The ability of silymarin complex and its components to protect cardiomyocytes against doxorubicin-induced oxidative stress is due mainly to their cell membrane stabilization effect, radical scavenging and iron chelating potency. Copyright © 2004 John Wiley & Sons, Ltd. [source] | ||||||||||