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The peel and core discarded from the processing of MD2 pineapple have the potential to be valorized. This study evaluated the functional and volatile compounds in the extracts of MD pineapple peel and core (MD2-PPC). The total soluble solids, pH, titratable acidity, sweetness index, and astringency index were 9.34 °Brix, 4.00, 0.74%, 12.84, and 0.08, respectively, for the peel and 12.00 °Brix, 3.96, 0.32%, 37.66, and 0.03, respectively, for the core. The fat and protein contents of the peel and core were found to be significantly different (p < 0.05). The total phenolic (TPC) and flavonoid contents (TFC) were significantly higher in the peel. The peel also showed better antioxidant activity, with a half-maximal inhibitory concentration (IC50) of 0.63 mg/mL for DPPH free radical activity compared with the core. The TPC of different phenolic fractions from peel extract was highest in the glycosylated fraction, followed by the esterified, insoluble-bound, and free phenolic fractions. GC–MS analysis identified 38 compounds in the peel and 23 in the core. The primary volatile compounds were 2-furan carboxaldehyde, 5-(hydroxymethyl), and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP). The identification of phenolics and volatile compounds provides important insights into the valorization of (MD2-PPC) waste.

Summary: Carambola is a nutrient‐rich tropical fruit that ripens and spoils rapidly at ambient temperature, making low‐temperature storage a preferable method to address this problem. Unfortunately, carambola suffered a chilling injury when stored at low temperatures. Carambola was vacuum impregnated with melatonin (MT), γ‐aminobutyric acid (GABA), and oxalic acid (OA) to mitigate chilling injury and improve its quality during cold storage. Carambola fruits were stored at 4 °C for 28 days and analysed every 7 days. Weight loss, firmness, physicochemical properties, phenolic content, flavonoid content, and proline content were assessed. MT‐treated carambola has the highest firmness, 146.31 g and lowest weight loss, 1.53% in comparison to others by the end of the storage period. Visual observations showed that MT‐treated carambola ripened evenly, without any chilling injury symptoms and decay was also delayed, whereas OA‐ and GABA‐treated carambola started to decay on day 28. Instead of degrading, phenolics and flavonoids were retained with 6.10% and 12.67% increase when compared to the initial level. GABA‐treated carambola can also retain its phenolic and flavonoid content; meanwhile, OA‐treated carambola can only retain its phenolic content. Therefore, MT can be applied to mitigate chilling injury and maintain the quality of carambola. [ABSTRACT FROM AUTHOR]

Mangosteen pericarps (MP) often end up as agricultural waste despite being rich in powerful natural antioxidants such as anthocyanins and xanthones. This study compared the effect of different drying processes and times on phenolic compounds and antioxidant activities of MP. Fresh MP were subjected to 36 and 48 h of freeze-drying (−44 ± 1 °C) and oven-drying (45 ± 1 °C), and 30 and 40 h of sun-drying (31 ± 3 °C). The samples were analyzed for anthocyanins composition, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities, and color characteristics. Analysis of liquid chromatography-mass spectrometry (LC-MS) with electrospray ionization identified two anthocyanins in MP: cyanidin-3-O-sophoroside and cyanidin-3-O-glucoside. Overall, the drying process, time, and their interactions significantly (p < 0.05) influenced the phenolic compounds, antioxidant activities, and color in MP extracts. Both freeze-drying after 36 h (FD36) and 48 h (FD48) possessed significantly (p < 0.05) higher total anthocyanins (2.1–2.2 mg/g) than other samples. However, FD36 was associated with significantly (p < 0.05) higher TPC (~94.05 mg GAE/g), TFC (~621.00 mg CE/g), and reducing power (~1154.50 μmol TE/g) compared to FD48. Moreover, FD36 is more efficient for industrial applications due to less time and energy consumption. Subsequently, obtained dried MP extracts could be further utilized as an alternative to synthetic food colorants. [ABSTRACT FROM AUTHOR]

Consumers around the world are attracted to products with beneficial effects on health. The stability, functionality, and integrity of milk constituents are crucial determinants of product quality in the dairy industry. Milk contains macronutrients and micronutrients that aid in a wide range of physiological functions in the human body. Deficiencies of these two types of nutrients can confine growth in children and increase the risk of several diseases in adults. The influence of pulsed electric fields (PEF) on milk has been extensively reviewed, mostly concentrating on the inactivation of microbes and enzymes for preservation purposes. Therefore, the information on the variations of milk macro- and micronutrients treated by PEF has yet to be elucidated and it is imperative as it may affect the functionality, stability, and integrity of the milk and dairy products. In this review, we describe in detail the introduction, types, and components of PEF, the inactivation mechanism of biological cells by PEF, as well as the effects of PEF on macro- and micronutrients in milk. In addition, we also cover the limitations that hinder the commercialization and integration of PEF in the food industry and the future outlook for PEF. The present review consolidates the latest research findings investigating the impact of PEF on the nutritional composition of milk. The assimilation of this valuable information aims to empower both industry professionals and consumers, facilitating a thorough understanding and meticulous assessment of the prospective adoption of PEF as an alternative technique for milk pasteurization. [ABSTRACT FROM AUTHOR]

Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manufacturing industries creates opportunities for the food packaging industry. These opportunities include the development of biodegradable plastics, functional compounds, active and intelligent packaging materials. However, the practicality, adaptability and relevance of up-scaling this lab-based research into an industrial scale are yet to be thoroughly examined. Therefore, in this review, recent research on the development of active and intelligent packaging materials, their applications on seafood and meat products, consumer acceptance, and recommendations to improve commercialization of these products were critically overviewed. This work addresses the challenges and potential in commercializing food waste and by-products for the food packaging industry. This information could be used as a guide for research on reducing food loss and waste while satisfying industrial demands. [ABSTRACT FROM AUTHOR]

Pennywort (Centella asiatica) is a herbaceous vegetable that is usually served in the form of fresh-cut vegetables and consumed raw. Fresh-cut vegetables are in high demand as they offer convenience, have fresh-like quality and are potentially great for therapeutic applications. However, it could be the cause of foodborne outbreaks. Pulsed light is known as a decontamination method for minimally processed products. The aim of this study was to determine the influence of pulsed light in combination with acidic electrolysed water on the sensory, morphological changes and bioactive components in the leaves of pennywort during storage. A combination of soaking with acidic electrolysed water (AEW) at pH 2.5 and pulsed light (PL) treatment (1.5 J/cm2) was tested on the leaves of pennywort. After treatment, these leaves were refrigerated (4 ± 1 °C) for two weeks and evaluated on the basis of sensory acceptance, the visual appearance of the epidermal cell and bioactive compounds. In terms of sensorial properties, samples treated with the combined treatment were preferred over untreated samples. The combination of AEW and PL 1.5 J/cm2 was the most preferred in terms of purchasing and consumption criteria. Observations of the epidermal cells illustrated that PL treatment kept the cell structure intact. The bioactive phytocompounds found in the leaves of pennywort are mainly from the triterpene glycosides (asiaticoside, madecassoside, asiatic acid and madecassic acid) and are efficiently preserved by the combined treatment applied. In conclusion, the combination of acidic electrolysed water and pulsed light treatment is beneficial in retaining the sensory quality and bioactive compounds in the leaves of Pennywort during storage at 4 ± 1 °C. [ABSTRACT FROM AUTHOR]

There is a dire need to produce shelf‐stable and safe goat milk with minimal effects on its nutritive quality. In this study, raw goat milk was processed with a continuous pulsed electric field (PEF) system, at various electric field strength (EFS: 20, 25, 30, 35, and 40 kV/cm) and processing time (5, 7, 10, and 13 μs). The maximum log reduction of Escherichia coli was 3.87 log CFU/ml, achieved at 40 kV/cm for 13 μs. Weibull and Peleg models were better fitted to the inactivation kinetics of E.coli ATCC 8739 as a function of processing time and EFS, respectively. The mean concentration of vitamin A (as β‐carotene) and B‐group vitamins (thiamine, riboflavin, and niacin) were nonsignificantly (p >.05) decreased compared to the unprocessed sample. Since the inactivation level did not reach the minimum log reduction recommended by USFDA, PEF is recommended as a complementary method to mild thermal pasteurization. Practical Applications: PEF processing has gained recognition in food processing through halting an adverse issue of thermal processing. Although PEF is drifting toward industrial practice, it is essential to verify the efficiency of PEF in a complex matrix like goat milk to assure PEF can be utilized for industrial use. The results of this study show that the PEF can be recommended as a complementary method to mild thermal pasteurization as a hurdle processing technique to ensure the safety and nutritive qualities of goat milk at the industry level. [ABSTRACT FROM AUTHOR]

Raw goat milk was treated with a continuous mode of pulsed electric field (PEF) system, at three levels of field strength (20, 30, and 40 kV/cm) with monopolar square‐wave pulses of 5 and 10 µs treatment time. The physicochemical properties, particle size distribution, fatty acid profiling, and metal migrations of untreated and PEF‐treated goat milk were evaluated. The results indicated that PEF‐treated goat milk (40 kV/cm; 10 µs) had significant changes (p <.05) in pH and titratable acidity value of the samples due to the decrease in calcium ion (Ca2+), which leads to the protonation of the phosphate. The specific surface area (SSA) value significantly increased (p <.05) with the increase of PEF treatment time. PEF treatment was shown to reduce (p <.05) the total saturated fatty acids (∑SFAs) and total polyunsaturated fatty acids (∑PUFAs) of goat milk, while total monounsaturated fatty acids (∑MUFAs) were increased. The disintegration of fat and triacylglycerol breakdown from the fat globule (FG) membrane, together with heterogeneous metal catalysis oxidation may have caused the degradation of certain fatty acids (p <.05) in the study. Mean concentrations of micro‐elements (Fe, Cr, Mn, and Ni) in all PEF‐treated samples were within the permissible limit of heavy metals according to the USFDA drinking water quality standard. Practical applications: PEF is an emerging alternative pasteurizing method, when applied correctly could prolong the shelf‐life, while lessening the detrimental impacts on the organoleptic properties of goat milk. The results show that pasteurization via monopolar PEF can be recommended to enhance the quality of goat milk at the industry level. [ABSTRACT FROM AUTHOR]

Recent rapid growth of the world's population has increased food demands. This phenomenon poses a great challenge for food manufacturers in maximizing the existing food or plant resources. Nowadays, the recovery of health benefit bioactive compounds from fruit wastes is a research trend not only to help minimize the waste burden, but also to meet the intensive demand from the public for phenolic compounds which are believed to have protective effects against chronic diseases. This review is focused on polyphenolic compounds recovery from tropical fruit wastes and its current trend of utilization. The tropical fruit wastes include in discussion are durian (Durio zibethinus), mangosteen (Garcinia mangostana L.), rambutan (Nephelium lappaceum), mango (Mangifera indica L.), jackfruit (Artocarpus heterophyllus), papaya (Carica papaya), passion fruit (Passiflora edulis), dragon fruit (Hylocereus spp), and pineapple (Ananas comosus). Highlights of bioactive compounds in different parts of a tropical fruit are targeted primarily for food industries as pragmatic references to create novel innovative health enhancement food products. This information is intended to inspire further research ideas in areas that are still under-explored and for food processing manufacturers who would like to minimize wastes as the norm of present day industry (design) objective. [ABSTRACT FROM PUBLISHER]

Rambutan seed is discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to determine two anti-nutritional constituents, namely saponin and tannin, and to characterize the fat of the seeds of 11 varieties of rambutan fruit. Results showed that the range of crude fat content is fairly narrow (36.13-39.13 g/100 g dried seeds). The iodine value and free fatty acid content of the fat were 38.50-50.61 g I2/100 g fat and 0.99-2.18% as oleic acid, respectively. Oleic (33.35-46.64%) and arachidic (26.03-33.27%) acids were the main fatty acids in the fat. HPLC analysis showed that the fat comprised mainly five unknown triacylglycerols (83.94-95.33%). The melting and crystallization curves showed that the fat exhibited four to nine non-distinct peaks. The complete melting and crystallization onset temperatures of the fat were 24.8-50.6°C and 24.1-39.4°C, respectively, while the melting and crystallization enthalpies of the fat ranged from 71.2 to 141.7 J/g and from 60.4 to 88.9 J/g, respectively. At 0°C, the solid fat index of the fat ranged between 87.4% and 91.6% and the fats of some varieties melted completely at human body temperature. The saponin and tannin contents of the seed were 14.27-18.96 mg soya saponin/100 g and 4.40-26.68 mg catechin equivalent/100 g, respectively. Findings showed that rambutan seed fat has potential to be used in various sectors of food industry. [ABSTRACT FROM AUTHOR]

Quartz glass has characteristics of high purity, high thermal resistance, high resistivity and high dielectric strength. Currently, majority of research in this area is discussing about the UV reactor equipped by a quartz glass sleeve. The aim of this research is to investigate the effect of quartz glass sleeve on the physicochemical properties and microbial activity of pineapple fruit juice during storage. UV- C radiation is one of the nonthermal technologies that have been introduced in the food industry. UV- C has the advantage of no known toxic or significant nontoxic by-products formed during treatment. The UV reactor that is enclosed by quartz glass can maintain the quality of pineapple juice in terms of color ( L* value, chroma and hue angle), total soluble solids, pH and ascorbic acid content. All of the physicochemical properties of pineapple juice underwent significant changes with storage time. Moreover, the UV reactor that is enclosed by quartz glass is able to extend the shelf life of juice for up to 5 weeks and achieve a 5 log reduction of S almonella typhimurium in the juice after treatment. Practical Applications Quartz glass or fused quartz is widely used in thermophysical measurements for calibration and verification of thermal devices. Quartz glass was permeable for wavelength less than 350 nm. Therefore, the UV- C radiation was able to transmit through the quartz glass. Quartz glass was installed in UV reactor to avoid direct contact of the surface of the lamp with the treated juice. Quartz glass is used to minimize the heat from the UV lamp being exposed to the juice. [ABSTRACT FROM AUTHOR]

The main objective of this study was to evaluate the influence of the different wall material combinations on the microencapsulation of virgin coconut oil (VCO) by spray drying. Maltodextrin (MD) and sodium caseinate (SC) were used as the basic wall materials and mixed with gum Arabic (GA), whey protein concentrate (WPC) and gelatin (G). The stability, viscosity and droplet size of the feed emulsions were measured. MD:SC showed the best encapsulation efficiency (80.51%) and oxidative stability while MD:SC:GA presented the lowest encapsulation efficiency (62.93%) but better oxidative stability than the other two combinations. Microcapsules produced were sphere in shape with no apparent fissures and cracks, low moisture content (2.35-2.85%) and high bulk density (0.23-0.29 g/cm3). All the particles showed relatively low peroxide value (0.34-0.82 meq peroxide/kg of oil) and good oxidative stability during storage. MD:SC:GA microencapsulated VCO had the highest antioxidant activity in both of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) (0.22 mmol butylated hydroxyanisole (BHA)/kg of oil) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays (1.35 mmol trolox/kg of oil). [ABSTRACT FROM AUTHOR]

Abstract: The study aims to investigate the effect of repetitive ultraviolet irradiation (UV–UV) and the combination effect with dimethyl dicarbonate (UV–DMDC–UV) on the physico-chemical properties and microbiological stability of pineapple juice. UV dosages of 10.76mJ/cm2 percycle and 250ppm of DMDC were used. There was a significant decrease in turbidity, total phenolic and vitamin C in the treated juices. The UV–UV reported a significant reduction of 1.91logCFU/ml in total plate count and 1.4logCFU/ml in yeast and mould. Post addition of DMDC into the UV irradiated juice (UV–UV–DMDC) showed reductions of 2.61logCFU/ml for TPC and 4.87logCFU/ml for YM. This study demonstrated the effectiveness of UV irradiation in preserving the nutritional quality and the addition of DMDC can have a combination effect with the UV irradiation of juice in terms of microbial reduction. However, the treatments were not sufficient to achieve adequate microbial reduction as required by the FDA. Industrial relevance: Dimethyl dicarbonate (DMDC) is one of the effective anti-microbial agents that can control a wide range of microorganisms which includes Escherichia coli 0157:H7 and yeast. The effect of dimethyl dicarbonate (DMDC) in reducing microbial counts was significant in this study. According to Threlfall and Morris (2002), DMDC is used to prevent fermentation in excessive yeast contamination in wine production. Moreover, Halim et al. (2012) stated that DMDC has shown promising results for microbial inactivation of fruit juices in a preliminary study in lab. Therefore, combination effect with additives (DMDC) may be able to increase the efficiency of the UV irradiation for microbial reduction in juice and longer the shelf life of juice. [Copyright &y& Elsevier]

Highlights: [•] Edible coatings were used for fresh-cut pineapple during low temperature storage. [•] Alginate-based coating incorporated with 0.3% lemongrass was the best formulation. [•] This formulation has potential to extend the shelf life and maintain the quality. [•] Lemongrass (0.5%) had negative effect on taste and firmness of coated samples. [ABSTRACT FROM AUTHOR]

Pennywort ( Centella asiatica ) is a herbaceous vegetable that is usually served in the form of fresh-cut vegetables and consumed raw. Fresh-cut vegetables are in high demand as they offer convenience, have fresh-like quality and are potentially great for therapeutic applications. However, it could be the cause of foodborne outbreaks. Pulsed light is known as a decontamination method for minimally processed products. The aim of this study was to determine the influence of pulsed light in combination with acidic electrolysed water on the sensory, morphological changes and bioactive components in the leaves of pennywort during storage. A combination of soaking with acidic electrolysed water (AEW) at pH 2.5 and pulsed light (PL) treatment (1.5 J/cm 2 ) was tested on the leaves of pennywort. After treatment, these leaves were refrigerated (4 ± 1 °C) for two weeks and evaluated on the basis of sensory acceptance, the visual appearance of the epidermal cell and bioactive compounds. In terms of sensorial properties, samples treated with the combined treatment were preferred over untreated samples. The combination of AEW and PL 1.5 J/cm 2 was the most preferred in terms of purchasing and consumption criteria. Observations of the epidermal cells illustrated that PL treatment kept the cell structure intact. The bioactive phytocompounds found in the leaves of pennywort are mainly from the triterpene glycosides (asiaticoside, madecassoside, asiatic acid and madecassic acid) and are efficiently preserved by the combined treatment applied. In conclusion, the combination of acidic electrolysed water and pulsed light treatment is beneficial in retaining the sensory quality and bioactive compounds in the leaves of Pennywort during storage at 4 ± 1 °C.