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Post-harvest fruit drops have often created many problems in economic and food security. Processing and converting grade 2 and 3 fruits into vinegar can be a useful and effective strategy to reduce waste and increase their potential. This study aimed to evaluate the quality of vinegar obtained from jujube and compare it with an industrial vinegar sample. The yeast Saccharomyces cerevisiae was used for fermentation. The acidity, pH, reduction sugar percent, brix and alcohol content of jujube fruit and its vinegar were exprimented. Phenolic compounds, anthocyanins, vitamin C and mineral such as calcium, potassium, magnesium and iron were measured and compared in the samples. The results showed that fermentation increased the phenolic bioactive compounds and organic acids in jujube vinegar. The quality characteristics of jujube vinegar were significantly higher than apple vinegar. The acidity and pH values of jujube vinegar with 0.139% and 3.57, were lower and higher than apple vinegar with 0.263% and 3.02, respectively. Phenolic compounds of jujube vinegar (0.26 mg / ml), vitamin C (1.3 mg / 100 g) and anthocyanins (5.53 mg / 100 g) were higher than apple vinegar (0.17, 1.04, 0.006), respectively. Judges evaluated the sensory characteristics aroma, taste, color and total acceptance of two vinegars and gave the highest scores to jujube vinegar. Overall, Jujube vinegar was selected as the better sample for its sensory and physicochemical properties. [ABSTRACT FROM AUTHOR]

Background and Objectives: Medicinal pastilles are soft candies made (solidified) of thick liquids containing medicinal active ingredients. Licorice and its extracts are within the most important herbal plants used in various food industries and confectionaries. The substance is effective against diseases such as bronchitis and gastric ulcers. Materials and Methods: In this study, effects of agar as a hydrocolloid and major active constituent of licorice (glycyrrhetinic acid) were studied on sensory attributes, texture properties and color indicators of fruit pastilles. Agar at three levels of 1, 2 and 3% and glycyrrhetinic acid at three levels of 0.1, 0.5 and 1% were used. Sensory attributes (taste, odor, firmness, elasticity, degree of adhesion and total acceptance), texture properties (stiffness, cohesiveness, gumminess and chewiness) and color indicators (L* a* b*) were assessed. Results: Results showed that with increasing agar, brightness, redness and yellowness of the samples increased. By increasing agar, stiffness, cohesiveness, gumminess and chewiness of the samples increased as well. Organoleptic results showed that sensory properties of the samples were satisfying. Samples containing 3% agar and 1% glycyrrhetinic acid included the highest stiffness (18555.5 N/m), cohesiveness (0.48), gumminess (7.6 N) and chewiness (0.026 Nm). Pastilles with 2% agar and 0.5% glycyrrhizin acid were the best products. Their stiffness, cohesiveness, chewiness and gumminess were minimal with good color and sensory properties. Conclusions: With the production of these pastilles, it is possible to use the unique properties of licorice. [ABSTRACT FROM AUTHOR]

White mulberry is a fruit with high nutritional quality. The shelf life of Mulberry is short due to high moisture content. In this research, a new product from white Mulberry called pastille was formulated. Two hydrocolloid ingredients: guar (0%, 0.5% and 1%) and gelatin (0%, 1% and 2%) were used for pastille formulations. Parameters such as color parameters (L* a* b*), sensory evaluations and texture profile analysis (TPA) of samples were investigated. The results of texture evaluation showed that springiness, chewiness, adhesiveness and hardness increased by increasing gelatin, while cohesiveness decreased. Hardness and adhesiveness decreased by addition of the guar. Hardness and adhesiveness decreased with adding guar. Sensory evaluation showed that increasing of the hydrocolloids led to the decrease of acceptability scores. The parameters of a* and b* of pastille samples increased with increasing hydrocolloids concentration, however L* values decreased when the amount of hydrocolloids increased. Mulberry pastille including 1% guar and 1% gelatin having the lowest amount of hardness, adhesiveness, chewiness and suitable color characteristics, was determined as the best formulation among the other investigated samples. [ABSTRACT FROM AUTHOR]

Jujube (Ziziphus jujuba Mill.) is an important medicinal plant in Iran. Jujube fruit contains amino acids, polysaccharides and microelements. Ripened jujube fruits were collected at fully mature stage from two research collection of jujube at Khaf and Birjand centers in south Khorasan province, Iran, early in September, 2015.The physicochemical properties and antioxidant capacity were investigated. The antioxidant activity was determined by free radicals (DPPH) scavenging method. The results were showed a significant difference between evaluated physicochemical parameters. The acidity and pHofKhafjujube were 0.72%, 4.37 and the acidity and pH of Birjand jujube were 0.37%, 4.65; respectively. Protein, fat, fruit moisture and vitamin C in Khaf jujube (3.92%, 0.72%, 0.75% and 137.59 mg/100gr fresh weight) were more than Birjandjujube(3.24%, 0.4%, 0.06% and 125.11mg/100gr fresh weight). Birjand jujube had more reducing sugars percent (35.93%). Seed's moisture, 100-grain weight and the antioxidant activity of Birjand jujube (0.156%, 151.03 mg, Ec50= 0.1704 mg/ml) was higher than Khaf sample (0.11, 103.06, Ec50= 0.3135 mg/ml). The viscosities of two jujube varieties werein shear thinning fluids category. The viscosity of Khaf jujube sample was higher than Birjand jujube in different durations and shear rates. The transparency of the color of the Birjand sample (18.21%) was higher than Khaf jujube (17.67%). Overall, thebased on sensory evaluation, physicochemical and consistency properties ofKhaf jujube were more suitable than Birjand jujube while the antioxidant activityofBirjand jujube was higher than Khaf sample. [ABSTRACT FROM AUTHOR]

The white mulberry is a native fruit to China. The white mulberry as a fruit with high water content and sensitive texture, is a perishable fruit with high-level waste. To reduce the losses of the white mulberry, it used to be processed traditional dried fruit and mulberry molasses. The purpose of this study was to determine chemical and physical properties of white mulberry molasess made up of different cultivars, neutralizers and concentration methods. Two examples of cultivars were Bokhara and Khardar mulberry (local cultivars), two neutralizing compounds were white soil (traditionally special soil can be used as neutralization) and calcium carbonate, the concentration conditions were concentration under vacuum conditions and concentration under atmospheric pressure to achieve the desired final concentration (70°Brix). The experimental design was factorial in the frame of completely randomized design which was performed in three replications. The results showed that the neutralization and concentration methods had significant effects on acidity, pH and color (L*, a*, b* indexes). The selected sample for preparing mulberry molasses was the concentration of Bokhara mulberry in vacuum condition with calcium carbonate as neutralizing agent. [ABSTRACT FROM AUTHOR]