Health effects of fruit juices and beverages with varying degrees of processing

The degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages(FJBs)consumption.In fact,the consumption of ultra-processed foods has been shown to pose health risks.In this study,we first integrated 4 systems used to classify the degree of food processing and then classified FJBs into three major categories,low(minimal),moderate and high.Second,we compared the differences in attitudes towards FJBs in dietary guidelines.Third,we integrated the results of existing epidemiological surveys,randomized controlled trials,and animal experiments to explore the health risks associated with consuming FJBs.Deepening the processing of FJBs has been found to lead to an increased risk of diseases.Dietary pattern,nutrients,addition agents and consumer preferences may be influential factors.Finally,we investigated whether there were any changes in the health benefits of 100%fruit juices produced by different processing methods.In conclusion,minimally/moderately processed 100%fruit juices provide more health benefits than highly processed fruit beverages.The results support the need to consider the extent of FJBs processing in future studies to adjust official nutritional recommendations for beverage consumption.

Current Situation and Countermeasures of Breeding for Processing Pepper in China

Research progress on the heterosis, cytoplasmic male sterility and biotechnology breeding of processing pepper （Capsicum annuum L.） was introduced, and the problems of limited germplasm resources and varieties of processing pep- per, large gap with the foreign companies were pointed out. Some suggestions were proposed on strengthening innovation and collection of germplasm resources, breed- ing processing pepper varieties, enhancing breeding level of processing pepper and its market competitiveness.

The Problems in Circulation Channel of Dujiangyan Kiwi Fruit and the Countermeasures

Based on the overview of researches on circulation channel of agricultural products,this article presents the status quo of circulation channel of Dujiangyan kiwi fruit,including the production and circulation pattern of Dujiangyan kiwi fruit. Then it analyzes the problems in the current circulation channel of Dujiangyan kiwi fruit as follows: first,the long circulation channel leads to inefficient circulation and high costs; second,the deep processing capacity is poor,and the added value of fruits is low; third,the application of cold chain logistics technology is insufficient; fourth, blocked information circulation makes the cooperative relations between the subjects in channel fragile. Finally corresponding countermeasures and recommendations are put forward as follows: shortening circulation channel and improving circulation efficiency; improving deep processing capacity,and increasing added value of fruits; strengthening the use of cold chain logistics technology and equipments; establishing rational interest distribution mechanism,and consolidating cooperation between the circulation subjects.

Polyphenols, Carotenoids, Vitamin C Content in Tropical Fruits and Vegetables and Impact of Processing Methods

Thirty-five fruits and seventeen vegetables from Martinique were evaluated for total phenol content (TPC), Vitamin C and carotenoid content. TPC, Vitamin C and carotenoid contents ranged from 11.7 to 978.6 mg/100g, 0.1 to 2853.8 mg/100g and 9.7 to 9269.7 μg/100g respectively. Fruits and vegetables from Martinique have equivalent or higher TPC, Vitamin C and carotenoid contents than fruits and vegetables from temperate climates. Cashew apple had high values for all three parameters (55.8 mg/100g of Vitamin C, 603 mg/100g of TPC and 924 μg/100g of carotenoids). Bassignac mango and mamey apple had the highest carotenoid contents, with 3800.3 and 3199.7 μg/100g respectively. Acerola had the highest Vitamin C and polyphenol contents with 2853.8 μg/100g and 727.4 mg/100g respectively. Pigeon peas had high values for all three parameters (569.2 mg/100g of Vitamin C, 978.6 mg/100g of TPC and 364.3 μg/100g of carotenoids). Pumpkin and watercress had the highest carotenoid content, with 9269.7 and 4339 μg/100g respectively. TPC, Vitamin C and carotenoid content were significantly impacted by processing techniques. TPC, Vitamin C and carotenoid contents decreased by up to 75.78%, 100% and 70.18% respectively, depending on the processing technique used.

Current Situation and Problems of Export-oriented Tilapia Processing in Guangxi and Countermeasures

Guangxi Zhuang Autonomous Region is an excellent area for tilapia breeding in China,and the development of tilapia industry has received high attention of both the state and Guangxi government. The foreign exchange earning is an essential industrial form of tilapia industry in Guangxi. Thus,enhancing the competitiveness of export-oriented tilapia processing is of great significance to the development of tilapia industry. On the basis of field survey,this paper analyzed current situation of export-oriented tilapia processing in Guangxi. At present,tilapia processing industry in Guangxi has realized preliminary standardization,large-scale and grouping,but it is still faced with some problems and challenges,such as low industrialization level,no balanced marketing,and imperfect product quality safety monitoring measures. Therefore,it is required to create favorable environment for export-oriented tilapia processing industry in Guangxi through enhancing policy support,increasing financial input and supporting tilapia processing leading enterprises.

Traditional Processing and Characterization of “Alme Ardeb”, an Indigenous Beverage from Far North Region, Cameroon

“Alme ardeb” is a conventional beverage made from sugar and tamarind, season with other ingredients and highly prized by the population of the northern regions of Cameroon. Despite the importance of this traditional drink, the manufacturing process and quality attributes are still unknown. As such, a study was undertaken to describe the manufacturing process and characterise the quality of “Alme ardeb”. A survey was conducted in the Diamaré division of the Far north region. An ethnographical technique accompanied with semi-structured questionnaires and interviewing were used for collecting data needed to elaborate the production process. Forty-nine (49) samples of “Alme ardeb” were taken from 49 women producers in the different sites representing 10 samples per site and the sensory, physicochemical, phytochemical and microbiological properties were assessed according referenced techniques. The field survey reveals that the production of “Alme ardeb” is conventional and rudimentary involving two classical units of operation, caramelisation and boiling. The pH and titratable acidity of “Alme ardeb” were insignificant (p ≥ 0.05) except for the soluble solids, electrical conductivity and total sugar. The pH is acidic ranging between 4.06 ± 0.01 and 4.74 ± 0.05 with an oscillating titratable acidity ranging from 0.61% ± 0.022% to 0.65% ± 0.01% and an average soluble solids content of about 10.74 °Brix. Similarly, the total sugar content varies between 51.25 ± 0.18g·L-1 and 61.37 ± 0.18 g·L-1 with a conductivity that fluctuates around 351 μS·cm-1 and 707 μS·cm-1. In addition, the average polyphenol, flavonoid and tannin contents were 2.2g EAG·L-1, 0.58 g·EQL-1 and 0.36 g·ECL-1 respectively, with a free radical scavenging capacity of 52.18%. The beverage revealed a complete absence of Salmonella with a doubtful hygienic quality. The total aerobic plate count varied from (4.1 ± 0.014) × 104 CFU·mL-1 to (8.2 ± 0.007) × 107 CFU·mL-1, total coliforms from (4.3 ± 0.6) × 102 CFU·mL-1 to (1.05 ± 0.7) × 105 CFU·mL-1, faecal coliforms from non-detected to (4.1 ± 0.07) × 102 CFU·mL-1 and the fungal flora ranged from 0.0 to (6.5 ± 0.7) × 103 CFU·mL-1. However, the panelists judged the beverage as being acidic with a brownish colour and a sweet caramelized taste. Consequently, the beverage was highly palatable and consumed with an overall score that went from 13.48 ± 3.32 to 15.81 ± 4.47.

Effects of bioactive compounds and pharmacological activities in medicinal fruits and vegetables by thermal processing

With the advancement of living standards,the role of healthy diets in maintaining well-being has gained prominence.The concept of“medicinal fruits and vegetables”has attracted much research attention recently.Medicinal fruits and vegetables are rich in nutrients and high in edible value,and are also necessary for people's daily diet.In order to better exert the effect of medicinal fruits and vegetables and prolong their shelf life,this paper reviews the effects of common thermal processing methods(boiling,steaming,microwaving,hot air drying,and pasteurization)on the bioactive compounds and pharmacological activities of medicinal fruits and vegetables.It is found that different heat treatment methods have their own advantages and disadvantages,and microwave drying has greater advantages in comparison.Through the summary of the thermal processing methods of medicinal fruits and vegetables,it is expected to provide a theoretical reference for its rational utilization in the field of fruits and vegetables and the improvement of thermal processing methods.

Polyphenols in Fruits and Vegetables and Its Effect on Human Health

Polyphenols represent a group of chemical substances common in plants, structurally characterized by the presence of one or more phenol units. Polyphenols are the most abundant antioxidants in human diets and the largest and best studied class of polyphenols is flavonoids, which include several thousand compounds. Numerous studies confirm that they exert a protective action on human health and are key components of a healthy and balanced diet. Epidemiological studies correlate flavonoid intake with a reduced incidence of chronic diseases, such as cardiovascular disease, diabetes and cancer. The involvement of reactive oxygen species (ROS) in the etiology of these degenerative conditions has suggested that phytochemicals showing antioxidant activity may contribute to the prevention of these pathologies. The present review deals with phenolic compounds in plants and reports on recent studies. Moreover, the present work includes information on the relationships between the consumption of these compounds, via feeding, and risk of disease occurrence, i.e. the effect on human health. Results obtained on herbs, essential oils, from plants grown in tropical, subtropical and temperate regions, were also reported.

3D Reconstruction of Fruit Shape based on Vision and Edge Sections

The fruit industry has been known as one of the largest businesses in Malaysia,where most of the fruits pass through the peeling process well in advance before the final product as juice in a bottle or slices in a can.The current industrial fruit peeling techniques are passive and inefficient by cutting parts of the pulp of the fruit with peels leading to losses.To avoid this issue,a multi-axis CNC fruit peeler can be used to precisely peel the outer layer with the guidance of a 3D virtual model of fruit.In this work,a new cost-effective method of 3D image reconstruction was developed to convert 36 fruit images captured by a normal RGB camera to a 3D model by capturing a single image every 10 degrees of fruit rotation along a fixed axis.The point cloud data extracted with edge detection were passed to Blender 3D software for meshing in different approaches.The vertical link frame meshing method developed in this research proved a qualitative similarity between the output result and the scanned fruit in a processing time of less than 50 seconds.

Orthogonal Test Optimization of Extraction Technology of Total Fla-vonoids from Fruits and Leaves of Prunus mume Sieb. et Zucc. and Its in Vitro Anti-oxidation Activity

[Objectives]To optimize the extraction technology of total flavonoids component,and investigate its in vitro anti-oxidation activity.[Methods]The single factor was inspected firstly. By orthogonal experiment,the best extraction conditions of total flavonoids from fruits and leaves of P. mume Sieb. et Zucc. were determined,and reducing ability of the extracted total flavonoids and its DPPH and ABTS scavenging abilities were explored. [Results] The best extraction technology conditions: solid-liquid ratio of 1∶ 50,ethanol concentration of 50%,extraction time of 2. 5 h,extraction temperature of 85 ℃,two-time extraction. By detecting DPPH and ABTS scavenging abilities of total flavonoids,the anti-oxidation activity of the total flavonoids from fruits and leaves of P. mume Sieb. et Zucc. was analyzed and evaluated. [Conclusions]Fruits and leaves of P. mume Sieb. et Zucc. had a certain in vitro anti-oxidation activity,and heat reflux extraction method of its total flavonoids had high extraction rate and simple and convenient operation,which had some practical value.

Impact of Traditional Treatments on the Nutritional Value of Seeds of Jack Fruit (<i>Artocarpus heterophyllus</i>)

Impact of traditional treatments on the nutritional value of Artocarpus heterophyllus seeds was evaluated. Four traditional processing methods were used (boiling, roasting, soaking and fermentation). Boiled A. heterophyllus (BAH) samples were boiled in water for 60 minutes, roasted A. heterophyllus (RAH) samples were roasted in fine sand, soaked A. heterophyllus (SAH) were soaked in clean water for 48 hours before boiling while the fermented A. heterophyllus (FAH) samples were boiled and wrapped in black bag for 48 hours. The mean proximate content (%) of the unprocessed A. heterophyllus (UAH) seeds was;protein (15.88 ± 0.08), fibre (10.04 ± 0.09) ash (5.05 ± 0.07), moisture (29.25 ± 0.35), fat (10.26 ± 0.35) and carbohydrate (29.52 ± 0.4). Processing affected the proximate and mineral composition of A. heterophyllus seeds. All the processing methods used reduced the protein content. There were significant increases (p < 0.05) in manganese (Mn), magnesuim (Mg), potassium (K), copper (Cu), iron (Fe), iodine (I), chlorine (Cl) and phosphorous (P) BAH and SAH samples and a significant reduction (p < 0.05) in Mg, calcium (Ca), selenium (Se), Cu, Cl, zinc (Zn) and Mn in FAH sample. Processing increased the level of phosphorous in all the samples. A. heterophyllus seeds are rich in nutrient and can serve as an alternative source of nutrients for both man and animals.

Camu-Camu (<i>Myrciaria dubia</i>HBK): Yogurt Processing, Formulation, and Sensory Assessment

The objective of this study is to formulate and assess technologies for producing yogurt with camu-camu pulp, which has market potential and can be included in school meals, providing the general population with a nutritious and functional product. Three formulations of yogurt with camu-camu pulp were prepared, F1 10%, F2 13%, and F3 15%, with the following ingredients: whole UHT (Ultra High Temperature) milk, camu-camu pulp, dairy culture, and sugar. The micro-biological characteristics of the final products were within the standards recommended by ANVISA. Regarding sensory assessment, formulation 1 achieved the highest acceptability. The chemical, physical, and microbiological parameters were within the limits established by the legislation, and the acceptability of the formulation containing 10% camu-camu pulp was satisfactory. This is a more quality food option for the Amazonian and Brazilian population.

Modeling and realization of real time electronic countermeasure simulation system based on SystemVue

In this paper,we proposed a new design scheme of real time electronic countermeasure simulation system.This paper mainly expounds the modeling and realization methods of each part of the whole simulation system,and the real-time property of system has been lucubrated.Electronic countermeasure simulation system is the key part of military training of individuals;it can also allow the realistic evaluation of the performance of modern equipments and techniques.As a proof,we have drawn up a series of simulation scenarios,such as radar electronic reconnaissance simulation scenario,to explain the feasibility and the superiority of our modeling scheme in this paper.

Gaussian process regression for prediction and confidence analysis of fruit traits by near-infrared spectroscopy

Detection of fruit traits by using near-infrared(NIR)spectroscopy may encounter out-of-distribution samples that exceed the generalization ability of a constructed calibration model.Therefore,confidence analysis for a given prediction is required,but this cannot be done using common calibration models of NIR spectroscopy.To address this issue,this paper studied the Gaussian process regression(GPR)for fruit traits detection using NIR spectroscopy.The mean and variance of the GPR were used as the predicted value and confidence,respectively.To show this,a real NIR data set related to dry matter content measurements in mango was used.Compared to partial least squares regression(PLSR),GPR showed approximately 14%lower root mean squared error(RMSE)for the in-distribution test set.Compared with no confidence analysis,using the variance of GPR to remove abnormal samples made GPR and PLSR showed approximately 58%and 10%lower RMSE on the mixed distribution test set,respectively(when the type 1 error rate was set to 0.1).Compared with traditional one-class classification methods,the variance of the GPR can be used to effectively eliminate poorly predicted samples.

忍冬木层孔菌多糖的提取工艺优化及其体外抗氧化活性研究

忍冬木层孔菌(Phellinus lonicerinus(Bond.) Bond.et Sing)为湖北等地习用的桑黄品种,也是土家族常用药,多糖是其主要活性成分。为了研究忍冬木层孔菌子实体多糖(Phellinus lonicerinus polysaccharide, PLP)的提取工艺及其体外抗氧化活性,采用冷凝回流提取法在单因素实验结果的基础上,进行Box-Behnken响应面分析,确定PLP的最佳提取工艺,并通过测定忍冬木层孔菌多糖(PLP30、PLP60、PLP85、PLPA1和PLPA2)的还原能力、对DPPH、ABTS、羟基自由基的清除能力、对酪氨酸酶活性的抑制能力。结果显示PLP最佳提取工艺的参数为:料液比1∶20 g/mL、提取时间120 min、提取温度100℃,此条件下PLP提取率为(3.16±0.05)%;五种多糖对DPPH、ABTS和羟基自由基均具有较强的清除作用,且具有较强的还原力,其对ABTS自由基清除作用和还原力均与浓度呈量效关系。表明忍冬木层孔菌子实体多糖具有良好的体外抗氧化和一定的酪氨酸酶活性抑制能力。

Feature extraction of jujube fruit wrinkle based on the watershed segmentation

The degree of surface wrinkles on a dried jujube fruit(Ziziphus jujuba Mill.)is an important quality grading criterion.The aim of this research was to propose an image processing method based on the watershed segmentation to extract the wrinkle features of jujube fruits.Original images of jujube fruit taken under cyan light were transformed into grayscale images.The noise in these images was then removed by morphological reconstruction.The H-minima extended transformation was used to label the foreground of jujube fruit images after reconstruction,and the labeled foreground regions were segmented by a distance transform-based watershed algorithm.Then,the grayscale images were filtered with a local range filter.The segmentation function was obtained using the minima imposition method.Finally,a watershed segmentation was used to extract the wrinkle features of jujube fruits.Experiments on 304 images of jujube fruit showed that the accuracy of wrinkle-based grading obtained by the algorithm was 92.11%,which proved that this method could be used to classify jujube wrinkles.

玫瑰桑葚酒酿造工艺优化

以玫瑰花、桑葚为原料,在单因素试验的基础上,采用响应面法优化玫瑰桑葚酒的酿造工艺。结果表明,玫瑰桑葚酒的最佳酿造工艺条件为料液比3∶10(g/mL)、发酵时间为8 d、发酵温度为24℃、发酵初始pH值为3.8。此条件下发酵出的玫瑰桑葚酒酒体清亮,香气醇正,具有玫瑰花和桑葚独特的风味,感官评分为90,酒精度为10.9%vol;未检测出沙门氏菌、金黄色葡萄球菌,符合GB 2758—2012《食品安全国家标准发酵酒及其配制酒》要求。

基于超高压技术的响应面优化猕猴桃果肉饮料

研究超高压处理条件下的猕猴桃果肉饮料配比,以强化分层率为指标,通过单因素试验和响应面法对配比进行优化,结果表明:猕猴桃原浆添加量47%,蔗糖添加量12%,增稠剂添加量0.14%。在超高压技术处理后,产品的强化分层率达到47%。对优化后的产品测定色泽和粒径,结果显示L为38,产品色泽明亮;ΔE均小于2,产品色泽均一;颗粒的体积平均粒径D[4,3]为214μm,稳定性好。

基于现场可编程门阵列的水果识别系统设计

针对目前大多数水果识别系统实时性差和成本较高的问题,本文提出一种基于现场可编程门阵列(FPGA)的水果识别系统。整体硬件设计包含图像采集、检测识别和显示模块。软件部分通过图像采集平台将水果图像存储至双倍数据率同步动态随机存储器(DDR3)控制模块,进行图像灰度化处理,并创造性地提出背景帧差法对水果图像进行分割。通过融合水果颜色和几何特征,实现对水果数量、颜色和种类的识别。整个水果识别系统在不同光照下对常见水果进行了测试。实验结果表明,水果平均识别准确率达到93.25%,识别速度约为16.67 ms,FPGA硬件资源消耗率仅占28.02%,可以满足实时性需求。

人参果酸奶含片的加工工艺研究

以人参果、酸奶为主要原料,研制了一款有益于人体健康的含片。将人参果粉和酸奶粉充分混合,添加辅料,经过制粒、干燥等工艺制成含片,并通过单因素试验和正交试验优化了含片的工艺配方。结果表明,人参果酸奶含片的最佳配方为以酸奶粉质量为基准,人参果添加量15%、木糖醇添加量6%、CMCNa添加量8%、硬脂酸镁添加量1.0%,按此配方制作的人参果酸奶含片风味、质地最佳。