The Phytochemical Properties of Low-Grade Longan Syrup and Its Potential Use as a Dietary Supplement for Honey Bees.

Climate change significantly affects honey bee populations and their access to natural food sources, demanding alternative economic feed sources. Longan stands out as the most important fruit crop in Southeast Asia, but with a surplus of low-grade fruit that is not suitable for the market. This study investigates the potential of longan syrup as an alternative carbohydrate source for honey bees by measuring sugar composition, phytochemical profiles, feed, and survival, as well as the resulting gut microbial changes.

Antioxidant and Phytochemical Potential of and Phytochemicals in (Lour.) Decne in Northern Thailand.

(Lour.) Decne is a vegetable local to Chiang Mai Province of Northern Thailand. This study aimed to analyze the antioxidant and phytochemical potential of found in Chiang Mai Province; antioxidant compounds of were tested via DPPH, ABTS and FRAP assays, and total phenolic compound and total flavonoid contents were analyzed.

Mango Pectic Oligosaccharides: A Novel Prebiotic for Functional Food.

Prebiotics are functional food ingredients that assist probiotic growth and render many other health benefits. Mango peel is the biomass of the processing industry and has recently been value-added as a dietary fiber pectin. Besides its general use as a food additive, mango peel pectin (MPP) is partially hydrolyzed by pectinase to obtain pectic oligosaccharides (POSs) that have recently gained attention as novel prebiotic products and in medical research.

Mango Peel Pectin: Recovery, Functionality and Sustainable Uses.

Concerns regarding the overconsumption of natural resources has provoked the recovery of biopolymers from food processing biomass. Furthermore, the current market opportunity for pectin in other areas has increased, necessitating the search for alternative pectin resources. This is also a step towards the sustainable and circular green economy.

Recovery of Polyphenolic Fraction from Arabica Coffee Pulp and Its Antifungal Applications.

Coffee pulp is one of the most underutilised by-products from coffee processing. For coffee growers, disposing of this agro-industrial biomass has become one of the most difficult challenges. This study utilised this potential biomass as raw material for polyphenolic antifungal agents.

Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality.

Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade mango peel pectin (MPP). Nonetheless, the influence of fruit physical characteristics and phytochemicals of peels on their correspondent pectin level has never been examined, particularly when high-quality food additives are of commercial need. Subsequently, the ultimate aim of the present study was to comprehend their relationship using chemometric data analyses as part of raw material sourcing criteria.

Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis.

Pectin recovered from mango peel biomass can be used as a potential source for pectic oligosaccharide hydrolysate with excellent probiotic growth-enhancing performance and prebiotic potentials. Consequently, the objectives of the current study were to optimise the enzyme hydrolysis treatment of mango peel pectin (MPP) and to evaluate the pectic oligosaccharide effects of DSM 17938 and TISTR 2195. Mango of "chok anan" variety was chosen due to its excessive volume of biomass in processing and high pectin content.

Volatile profiles from over-ripe purée of Thai mango varieties and their physiochemical properties during heat processing.

This research investigated volatile profiles of over-ripe Thai mango purée during thermal processing by solid-phase extraction, volatile quantification by XAD-2-solvent extraction, as well as descriptive sensory analysis. Overripe fruits of three varieties were analyzed for the ripening stage using specific gravity as well as firmness and the physiochemical properties were also reported. We found that aromatic profiles could be used as true representative to describe Thai mango identities of each varieties.

Mango Peel Pectin by Microwave-Assisted Extraction and its Use as Fat Replacement in Dried Chinese Sausage.

In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% ()) extracted by microwave assisted extraction (MAE). The extractable yield of pectin attained from peel of Nam Dok Mai variety was achieved at 13.85% using 700-watt power.