Infusion of fruits with nutraceuticals and health regulatory components for enhanced functionality

Enrichment of fruits with nutraceutical components for increased nutritional- and health-beneficial qualities is a major goal for the food processing industries. In the present study, we have investigated the benefits of an osmotic infusion process by means of which a fructo-oligosacharide (Nutraflora?) was used to partially substitute sucrose in the infusion medium. Fruits such as sweet cherry, mango and blueberry could be subjected to osmotic infusion, resulting in improved quality characteristics. During infusion, loss of anthocyanins from blueberry and cherry fruits was observed, but this did not reduce the visual appeal of infused fruits. In conjunction with Nutraflora, fruits could be infused with soy lecithin (phospholipids) and excised mango assimilated significant amounts of phospholipids. Structurally, Nutraflora infused cherry fruits showed preservation of tissue structure similar to that in a fresh fruit. As well, Nutraflora infused fruits showed higher levels of soluble and insoluble solids content. DPPH radical scavenging activity of fresh and infused fruit extracts did not differ significantly suggesting that the antioxidant activity of infused fruits is not impaired by the process. Thus, infusion of fruits with desired components having health benefits can provide nutritionally superior fruit products with improved functionality.     

Effect of soy lecithin in enhancing fruit juice/sauce quality

Phosphatidylcholine is a major component of biological membranes and is an important mediator of physiological functions in mammals. In addition to biosynthetic routes of availability, phosphatidylcholine is also derived from the diet. The levels of phosphatidylcholine are quite low in fruits and fruit products. As the fruits ripen, the phospholipids are degraded into neutral lipids causing a drastic decline in phospholipid content. In the present study, we have evaluated the effects of external supplementation of soy lecithin on physico-chemical properties of tomato juice and sauce, as well as grape juice. The levels of protein, soluble solids and ash content were significantly enhanced by the addition of lecithin. The bulk viscosity of tomato juice and the sauce preparation was also enhanced by addition of lecithin. The yellow color values of the juice and sauce preparations were enhanced by lecithin. In grape juice preparations, the addition of lecithin did not cause any negative effects, but enhanced the solids content of the juice. Juice preparations with added lecithin were more stable than the controls. Lecithin may form complexes with pectin, lipids and other carbohydrates, affecting the food property and stability by various mechanisms.     

ANTIOXIDANT AND CALMODULIN-INHIBITORY ACTIVITIES OF PHENOLIC COMPONENTS IN FRUIT WINES AND ITS BIOTECHNOLOGICAL IMPLICATIONS

Fruits are rich sources of anthocyanins, flavonoids and phenols that are important nutraceutical components. Processed products of various fruits such as wines and juices, also contain these nutraceuticals, and have been proposed to be the primary components that provide health-beneficiary effects to the cardiovascular system. In the present study, we have evaluated the antioxidant and calmodulin-inhibitory effects of three fruit wines and a red grape wine to provide a comparison in their nutraceutical properties. Using in vitro systems that generate superoxide radicals and hydroxyl radicals, all the wines and their partially purified phenolic extracts were demonstrated to possess strong superoxide and hydroxyl radical scavenging properties. On the basis of specific phenolic content, the summer cherry, blackberry and blueberry wines were 30-40% more efficient in superoxide radical scavenging than red grape wine. Similarly, blueberry wine demonstrated considerably high hydroxyl radical scavenging efficiency than the other wines. The flavonoid aglycones such as catechin and naringenin, were as efficient or more in scavenging superoxide radicals, as ascorbate. As well, these compounds also scavenged hydroxyl radicals, as or more effectively than melatonin, a known hydroxyl radical scavenger. All the wines had components that inhibited calcium and calmodulin-promoted phosphodiesterase activity, indicating their potential to interfere with the calcium second messenger function. Blueberry, blackberry and red wine components were more effective in the inhibition of calmodulin-promoted phosphodiesterase than those from summer cherry wine. Active oxygen scavenging or calmodulin-inhibitory properties appear to be associated with a variety of wine components that may provide synergistic action than any single components in them. This study paves way for the potential use of fermentation biotechnology to optimize the enzymatic release and levels of nutritionally important phenolic components in fruit wines.     

The Effects of Genetic Transformation of Tomato with Antisense Phospholipase D cDNA on the Quality Characteristics of Fruits and Their Processed Products

The physico-chemical characteristics of tomato juice and sauce, prepared from transgenic tomato fruits (Lycopersicon esculentum Mill, var. Celebrity) transformed with an antisense phospholipase D (PLD) cDNA construct, were evaluated. The antisense transformation resulted in a 30-40% reduction of PLD activity in ripe fruits. The transgenic fruits were firmer, possessed better red color, and flavor. The juice and sauce preparations from transgenic fruits showed improved red color, lycopene content, Brookfield viscosity, and increased levels of major flavor volatiles such as hexenal. The dry matter and ash contents, as well as the precipitate weight ratio (PPT) of the transgenic fruit products were significantly higher when compared to the products from control fruits. The vitamin C content of the transgenic fruits was also higher as compared to the control fruits. The results suggest that a reduction in PLD activity may lead to increased membrane stability and preservation of membrane compartmentalization that can have positive quality impacts in transgenic fruits and their products.     

Deposition of titanium/titanium oxide clusters produced by magnetron sputtering

Titanium clusters of nanometer sizes are produced by magnetron sputtering with subsequent aggregation in an argon gas flow. The produced Ti clusters are directed and deposited on a silicon substrate. Deposited films are analyzed by X-ray photoelectron spectroscopy in order to obtain the chemical composition and by atomic force microscopy and X-ray reflection methods to obtain information about the film structure. Experiments were carried out at different temperatures of the walls of the magnetron chamber. The size and the flux of clusters from the magnetron chamber are obtained by the analysis of the substrate surface with deposited clusters. It is found that the cluster parameters strongly depend on the temperature of the magnetron chamber walls. Molecules of titanium oxides may be nuclei of condensation and accelerate the nucleation process. A theoretical analysis based on experimental results is presented. It allows us to describe various stages of cluster evolution from their formation up to the deposition on the substrate and provides estimations for parameters of the processes involving clusters.     

Effect of a sodium caseinate edible coating on berry cactus fruit (Myrtillocactus geometrizans) phytochemicals

Berry cactus fruit (Myrtillocactus geometrizans) is an endemic cactus fruit from Mexico and is a rich source of phytochemicals, primarily betacyanins, betalains and polyphenols. However, only a few studies have been performed to evaluate the changes in the levels of these compounds in berry cactus fruits during post harvest storage. Berry cactus fruits were treated with a sodium caseinate (Na-Cas) based edible coating plasticized with sorbitol (S) and glycerol (G), and their phytochemical contents were evaluated. Control (C), Na-Cas(S) and Na-Cas(G) fruits were packed in clam shell boxes and stored at 5 ± 1 °C for 15 days. Betacyanins, betaxanthins, total polyphenols, their in vitro antioxidant activity, as well as ??-amylase and ??-glucosidase inhibitory activities were estimated during storage at 0, 7 and 15 days. Polyphenol levels declined from an initial 3500 mg/100 g of dry fruit by over 50% after 7 days of storage. By contrast, total betalain levels remained steady during the 15 days of storage. Antioxidant capacity, as measured by DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging, was maintained in berry cactus fruit extracts during storage. Edible coatings did not have any effects on the antioxidant capacity. Berry cactus polyphenols were also strong inhibitors of ??-amylase and ??-glucosidase activities. Portulacaxanthin II and III, indicaxanthin, vulgaxanthin I and III, 3-methoxytyramine-betaxanthin, arginine-betaxanthin, betanidin, dopa-betaxanthin, betanin, phyllocactin, and three other unknown compounds were identified as betalains. As well, a catechin derivative, epicatechin, epigallocatechin, kaempferol, myricitrin, quercetin 3-O-??-glucoside, isorhamnetin 3-glucoside and a kampferol diglycoside were identified as polyphenols.