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Pomegranate peel is a rich source of phenolic compounds (such as punicalagin and hydroxybenzoic acids). However, the content of such bioactive compounds in the peel extract can be affected by extraction type and condition. It was hypothesized that the optimization of a pulsed ultrasound-assisted extraction (PUAE) technique could result in the pomegranate peel extract with higher yield and antioxidant activity. The main goal was to optimize PUAE condition resulting in the highest yield and antioxidant activity as well as the highest contents of punicalagin and hydroxybenzoic acids. The operation at the intensity level of 105 W/cm 2 and duty cycle of 50% for a short time (10 min) had a high efficiency for extraction of phenolics from pomegranate peel. The application of such short extraction can save the energy and cost of the production. Punicalagin and ellagic acid were the most predominant phenolic compounds quantified in the pomegranate peel extract (PPE) from Malas variety. PPE contained a minor content of gallic acid. [ABSTRACT FROM AUTHOR]

[Display omitted] • Kenaf seed beverage (KSB) possessed less protein, fat, sugars, and lipid peroxidability; and higher total carbohydrate, minerals, sugars, phenolic contents, and antioxidant activities than soybean beverage (SB). • Antinutritional compounds tannins and oxalates were higher in KSB, but lower in phytates, oxalates, and total saponins compared to SB. • UHPLC-MS analysis detected caffeic gluconic acid, citric acid, palmitic acid, oleic acid, and 13-hydroxyoctadecadienoic acid in both KSB and SB. • No acute and subacute oral toxic effects were found after KSB consumption in rats up to 9.2 ml/kg body weight dosage. Kenaf (Hibiscus cannabinus L.) seed is a non-conventional edible oilseed that can be valorized into various food products. There is a recent discovery of kenaf seed beverage (KSB) potential as a novel plant-based beverage. KSB had less crude protein than soybean (SB) but more carbohydrate, magnesium, and phosphorus contents. Levels of crude fat, phytates, oxalates, total saponins, and lipid peroxidability in KSB were lower than SB. Sugar content between KSB and SB were comparable, while antioxidant properties of KSB were superior. Ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) analysis detected gluconic acid, citric acid, palmitic acid, oleic acid, and 13-hydroxyoctadecadienoic acid in both KSB and SB. Considering its novelty, acute and subacute oral toxicity assessments in male Sprague Dawley rats were conducted. The acute toxicity assessment was performed at a single dose of 9.2 ml/kg body weight of KSB. In the following subacute toxicity assessment, different groups of rats consumed different doses of KSB (3.1, 6.1, and 9.2 ml/kg body weight) daily for 28 days. Rats presented normal behavioral and physiological states in both toxicity studies. Growth, food and water intakes, organ weight, and hematological parameters were unaffected. No mortality was reported. Several alterations in serum biochemical parameters were within the normal range, and unassociated with histopathological changes. The oral lethal dose (LD 50) and the no-observed-adverse-effect-level (NOAEL) of KSB in rats was greater than 9.2 ml/kg (=1533 mg/kg) body weight. Interestingly, KSB exhibited comparable effects with soybean beverage (SB) on high-density lipoprotein cholesterol and triglycerides which worth further research Follow-up toxicity assessments in animals and human trials are also recommended to ascertain its long term safety. [ABSTRACT FROM AUTHOR]

Highlights • The fat properties and antinutrient content of fermented rambutan seed were studied. • Fermentation selectively reduced the content of C20:0 fatty acid. • Only 14.5% of triacylglycerol was remained after 10 days of fermentation. • Fermentation significantly decreased the contents of saponin and tannin. • The fermented seed fat can be used as a cocoa butter extender. Abstract Rambutan seed is usually discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to investigate the fat properties and antinutrient content of the seed during fermentation of rambutan fruit. Results showed that the crude fat content of the seed reduced by 22% while its free fatty acid content increased by 4.3 folds after 10 days of fermentation. Arachidic acid was selectively reduced and was replaced by linoleic acid from the seventh day of fermentation onwards. Only 14.5% of triacylglycerol remained in the seed fat at the end of fermentation. The complete melting temperature, crystallization onset temperature and solid fat index at 37 °C of the fermented seed fat were higher than that of non-fermented seed fat. The saponin and tannin contents of the seed were reduced by 67% and 47%, respectively, after fermentation. [ABSTRACT FROM AUTHOR]

This study was done in order to investigate the effect of repetitive pulsed light (RPL) treatment at certain interval on microbiological stability, quality and physicochemical changes of fresh-cut cantaloupes during storage. Fresh-cut cantaloupes packed in polypropylene bag were exposed to RPL treatment with fluences of 0.3, 0.6, 0.9 and 1.2 J/cm 2 every 48 h up to 28 days of storage at 4 ± 1 °C. The microbiological quality, headspace gas composition, physical quality (firmness, fluid loss and colour), chemical quality (pH, titratable acidity, total soluble solids, total phenolic content and ascorbic acid content) and microscopic observations of fresh-cut cantaloupes were determined during storage. No significant ( p > 0.05) effect was observed for firmness, colour and total soluble solids of fresh-cut cantaloupes treated with RPL throughout the storage study. Repetitive PL treatment using 0.9 J/cm 2 was the most effective fluence for extending the shelf life of fresh-cut cantaloupes with extension by 20 days compared to control in term of microbiological quality while maintaining all quality parameters. Negative effect of single PL treatment (SPL) (11.7 J/cm 2 ) on tissue structure of fresh-cut cantaloupes during storage was minimised by applying RPL treatment (0.9 J/cm 2 for every 48 h interval). Industrial relevance Fresh-cut cantaloupes are becoming more popular due to the benefits of convenience and fresh-like quality provided. However, fresh-cut cantaloupes are susceptible to microbial contamination and deterioration as the fruit tissue is injured due to cutting of the product into pieces. Repetitive PL (RPL) treatment is an alternative application to single PL (SPL) treatment for extending shelf life of fresh-cut fruits by minimising the negative effect of SPL treatment on the tissue structure. This study demonstrates the usefulness of RPL treatment to further extend the shelf life of fresh-cut cantaloupes compared to SPL treatment. This is crucial for vending cut fruits through refrigerators equipped with RPL system. The RPL application contributes to reduced postharvest loss and increased convenience and availability of fresh-cut fruits to the public which benefit both producers and consumers. [ABSTRACT FROM AUTHOR]

Abstract: Two types of pitaya (Hylocereus cacti) seeds (Hylocereus undatus and Hylocereus polyrhizus) were investigated in this study. The fatty acid, phenolic, tocopherol, and sterol contents of the extracted seed oil were analysed. The results showed that the pitaya seeds contained a high amount of oil (18.33–28.37%). The three major fatty acids in the H. undatus seed oil (WFSO) and H. polyrhizus seed oil (RFSO) were linoleic, oleic, and palmitic acids. The total tocopherol contents in the WFSO and RFSO were 36.70 and 43.50mg/100g, respectively. The phytosterol compounds identified in the WFSO and RFSO were cholesterol, campesterol, stigmasterol, and β-sitosterol. Seven phenolic acid compounds were identified in the WFSO and RFSO, namely, gallic, vanillic, syringic, protocatechuic, p-hydroxybenzoic, p-coumaric, and caffeic acids. WFSO and RFSO can be differentiated by their T off and T on values in the DSC thermal curves. This study reveals that pitaya seed oil has a high level of functional lipids and can be used as a new source of essential oil. [Copyright &y& Elsevier]

Abstract: Tocopherol-enriched oil was extracted by supercritical fluid extraction of carbon dioxide (SFE-CO2) from Kalahari melon and roselle seeds. The SFE-CO2 process was optimised using response surface methodology (RSM) with central composite design (CCD). Three SFE-CO2 parameters namely extracting pressure, extracting temperature, and flow rate of carbon dioxide were examined. The optimal SFE-CO2 conditions were determined and the quadratic response surfaces were drawn from the mathematical models. The optimal SFE-CO2 conditions for the extraction tocopherol-enriched oil from Kalahari melon seeds were: extracting pressure 290bar, extracting temperature 58°C, and flow rate of carbon dioxide 20ml/min. The optimum conditions for roselle seeds were extracting pressure 200bar, extracting temperature 80°C, and flow rate of carbon dioxide 20ml/min. These optimum conditions yielded tocopherol concentration of 274.74 and 89.75mg/100g oil from Kalahari seed and roselle seed, respectively. No significant (P >0.05) differences were obtained between the experimental and predicted values. [Copyright &y& Elsevier]

Highlights • An approach was applied to transform rambutan seeds into a cocoa powder-like product. • Rambutan fruits were fermented, dried and roasted before the seeds were powderized. • Different roasting conditions affected the physicochemical properties of the powder. • The roasted seed powder possessed color and aroma similar to that of cocoa powder. • The roasted seed powder was non-toxic as shown by the brine shrimp lethality assay. Abstract A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-fermentation and drying, and to produce a cocoa-like powder product from the seeds. Parameters monitored during roasting were colour and total phenolic content, while seed powder obtained using optimized roasting conditions was analyzed for its physicochemical properties and toxicity. The latter was examined using the brine shrimp lethality assay. Results showed that the roasted seed powder possessed colour and key volatile compounds similar to that of cocoa powder. Besides, the brine shrimp lethality assay indicated that the roasted seed powder was non-toxic. Thus, the fruit, including its seed could be fully utilized and subsequently, wastage could be reduced. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effects of edible coatings combined with repetitive pulsed light (RPL) treatment on microbiological stability, quality and physicochemical changes of fresh-cut cantaloupes during storage at 4 ± 1 °C. Fresh-cut cantaloupes were coated with various coating materials. The coated fresh-cut cantaloupes were packed in polypropylene bag and exposed to RPL treatment with a fluence of 0.9 J cm −2 every 48 h up to 28 d of storage at 4 ± 1 °C. The microbiological quality, headspace gas composition, physical quality (firmness, fluid loss and colour), chemical quality (pH, titratable acidity, total soluble solids, total phenolic content and ascorbic acid content) and coating homogeneity and adherence of these fresh-cut cantaloupes were determined. The combination of pectin, alginate and gellan coatings with RPL treatment was effective to reduce fluid loss and retain firmness of fresh-cut cantaloupes compared to control samples while maintaining the desired headspace gas composition for fresh-cut cantaloupe throughout storage. Chitosan-based coating enhanced the microbiological quality of fresh-cut cantaloupes but increased its fluid loss and reduction of ascorbic acid content. Colour, pH, titratable acidity, total soluble solids and total phenolic content were maintained throughout the storage for coated fresh-cut cantaloupes treated with RPL. In conclusion, a combination of alginate and RPL treatment was the most effective treatment condition to extend the shelf life of fresh-cut cantaloupes by maintaining microbiological quality up to 28 d with significantly reduced fluid loss and enhanced firmness compared to samples treated with RPL alone. Alginate coating adhered well to the surfaces of fresh-cut cantaloupes and retained its physicochemical and nutritional quality when combined with RPL. [ABSTRACT FROM AUTHOR]

Abstract: Hylocereus undatus and Hylocereus polyrhizus are two varieties of the commonly called pitaya fruits. The seeds were separated and the oil was extracted and analysed. Essential fatty acids, namely, linoleic acid and linolenic acid form a significant percentage of the unsaturated fatty acids of the seed oil extract. Both pitaya varieties exhibit two oleic acid isomers. Essential fatty acids are important acids that are necessary substrates in animal metabolism and cannot be synthesised in vivo. Both pitaya varieties contain about 50% essential fatty acids (C18:2 (48%) and C18:3 (1.5%)). This paper details the process of recovering the pitaya seeds and determining the composition of the oil extracted from the seeds. [Copyright &y& Elsevier]