Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes.

This study developed a structured fruit cube (FC) snack using only natural ingredients, specifically red grape and apple, without hydrocolloids and sucrose. After development, physicochemical characterization and analysis of phenolic compounds (PCs), including anthocyanins, flavonols, and hydroxycinnamic acid derivatives, using HPLC-DAD-ESI-MS/MS, were conducted. Sensory quality was also assessed through an acceptance and sensory profile analysis using the rate-all-that-apply methodology.

Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes.

Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) resulting from the covering process showed that the chocolate coating was responsible for an increase in the concentrations of flavan-3-ols and PAs when compared to just the raisins. For the flavonols and HCADs, a reduction in the total concentration of compounds was observed when comparing the dragées to the raisins.

Fruit bioactive compounds: Effect on lactic acid bacteria and on intestinal microbiota.

The benefits of bioactive compounds to human health have been highly explored in recent years; they are widely distributed in nature, mainly in fruits. In this review, the effect of the main fruit bioactive compounds (FBC) on lactic acid bacteria (LAB) and on gut microbiota composition was discussed. The fruit dietary fibers, phenolic compounds, fatty acids, carotenoids, and vitamins have important health benefits.

Physicochemical Properties and Effects of Fruit Pulps from the Amazon Biome on Physiological Parameters in Rats.

This study aimed to analyze the physicochemical characteristics and the effects of Amazonian pulp fruits consumption, such as araçá-boi (), abiu grande (), araticum (), biri-biri ( L.), and yellow mangosteen (), on hematologic, metabolic, renal, and hepatic function parameters in Wistar rats ( = 10 rats/group). The pulp of abiu had the highest levels of soluble solids, sugars, and pH.

Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices.

The bioactivity of essential oils applied in foods to act as natural preservatives can be reduced due to interactions with other components of the food matrix. Microencapsulation can help to increase the functionality of these compounds. In addition, the electrostatic interaction between proteins and polysaccharides can result in double-layered encapsulating structures, ensuring greater protection to essential oils than using only protein as surface active agent.

Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.

The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-ols and proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated.

Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava.

With the objective of utilizing agro-industrial by-products and enhancing the quality attributes of dehydrated fruits, this study evaluated the effects of edible pectin-based coatings containing disintegrated guava by-products (up to 50% concentration) and drying temperatures (46-74 °C) on the drying kinetics and nutritional properties of dried red guava. Coatings were applied to guava slices prior to hot-air drying. A central composite rotatable design was used to optimize carotenoid and phenolic compound retention.