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The purposes of this paper are to determine the nutritional composition of the pulp and its antioxidant activity; study the effect of drying and storage on the nutritional composition and antioxidant of the pulp; investigate the effect of de-bittering using fermentative microbes, sodium carbonate and polyethylene glycol (PEG) on antioxidant of the pulp, and to study the shelf-life and sensory evaluation of de-bittered pulp products.

The ripe fruits of palmyra (Borassus flabellifer L) were collected around Kupang city, Indonesia. The pulp was extracted with different techniques. The fresh pulp was directly analyzed for its nutritional and antioxidant properties. The rest of the pulp was de-bittered, dried and used for further treatments and products development. The de-bittered pulp was used to make chips, stick cracker, and jelly sweet. Fresh products were sensory evaluated by 30 semi-trained panelists. For shelf-life analysis, products were wrapped and/or packed with different thickness of food grade plastic, plastic-alumina foil, or mica stopples and kept at different temperatures (30, 40 and 50^oC) for one month.

The fresh pulp contains carotenoids (609.10 mg per kg of pulp), vitamin C (461.40 mg per kg of pulp), polyphenols (270 mg per kg of pulp) and anthocyanin (53.90 mg per kg of pulp). Free radical scavenging activity of the dried pulp (water content of 11.60 percent) was 93.4 percent. Several techniques including fermentation, sodium carbonate, and PEG treatment have been successfully developed to reduce the bitterness of the pulp without significantly reducing its antioxidant activities. Food products (chips, stick cracker, and jelly sweet) have then been developed and have got positive response from panelist.

Pulp of fruit is a potential source of antioxidants, i.e. carotenoids (pro vitamin A), vitamin C, and polyphenols. The pulp potentially can be used in fresh and dried form for functional food. The bitterness of the pulp can be significantly reduced using fermentation, sodium carbonate or PEG treatment. The pulp can be utilized for producing chips, crackers, and semi moist food products.

First, pulp of the palmyrah fruit can be easily extracted using water. Second, the bitterness of the pulp can be reduced by using traditional fermentation starter. Third, many type of food products can be developed using the palmyrah pulp.

This effort offers opportunity for farmers to optimize the use of palmyrah pulp for functional food. It will provide new jobs and increase the income of farmer at East Nusa Tenggara Province.

The study has revealed that pulp of palmyrah fruit is a source of antioxidants: carotenoids (pro vitamin A), vitamin C, and polyphenols. The pulp potentially can be used in fresh and dried form for functional food. The bitterness of the pulp can be significantly reduced using fermentation, sodium carbonate, and PEG. The pulp can be utilized for producing chips, crackers, and semi moist food products.

Pomegranate (Punica granatum L.) fruit is highly valued for its delicious edible arils and health benefits. In this study, a comparative study on elemental composition of seven pomegranate cultivars was determined in the fruit rind, mesocarp and arils.

The concentrations of major elements (N, P, K, Ca, Mg, S, Cl and Na) and trace elements (Mn, Fe, Cu, Zn, B, Ni, Co, Cr, Pb, Cd, Se, Al, As, Li, Sr, Ti and V) were determined using an inductively coupled plasma optical emission spectrometry (ICP‐OES) calibrated with different concentrations of standard solutions of the minerals.

The highest amounts of N, P, S and Cl were found in Bhagwa cultivar, while Arakta, Ruby and Wonderful had the highest amount of Mg, Ca, and Na, respectively. P, Fe, Zn, Ti, V were more in quantity in the edible portion, while the other mineral elements were in larger proportions or in some cases were only found (Co, Al, As) in the non‐edible fractions of fruit. Among the major mineral elements investigated, P had the highest covering of the RDA, ranging from 6.78 to 8.53 per cent contribution to the RDA, followed by K (4.530‐4.95 per cent RDA), S (1.25‐1.54 per cent RDA), Ca (1.04‐1.54 per cent RDA), Mg (4.33‐5.26 per cent RDA), and Na (0.15‐0.17 per cent RDA).

Knowledge of the relative contributions of mineral elements in the edible fruit part (arils) to RDA will assist in nutrition planning against mineral deficiency.

Pomegranate fruit contains edible and non‐edible portions, and this study provided the first detailed report on the distribution of a wide range of trace and major mineral elements in the three parts of the fruit. This study also showed that the edible portion (arils) of pomegranate fruit is a good dietary source of essential nutrients such as K, Ca, Mg, and Se, while the non‐edible parts may provide valuable sources of minerals for other food and bioprocess industries.

The purpose of this study was the development and the nutritional, physical-chemical and sensorial characterization of probiotic and synbiotic sorbets elaborated with jussara pulp (Euterpe edulis), Lactobacillus spp. and polydextrose.

Five formulations of jussara sorbets (one control, two probiotics and two synbiotics) were produced and evaluated according to their centesimal composition, pH, soluble solids, instrumental color, overrun, apparent density, sensory acceptability and purchase intent.

All sorbets exhibited low calorific value, with no difference between them (p = 0.96). The synbiotic samples (S3 and S5) showed the higher carbohydrate (30.4 and 30.2 per cent) and crude fiber content (0.4 and 0.5 per cent). Regarding to sensory acceptance, the probiotic samples (S2 and S4) presented greater global acceptability (averages acceptance 6.4 and 6.6, respectively) while the polydextrose samples (S3 and S5) showed low values (5.9 for both samples), although this prebiotic was able to increase the overrun to values above 40 per cent.

The functional jussara sorbets are a promising possibility for diversification of the probiotic foods already offered. The combination of its probiotic, prebiotic and bioactive properties can provide technological improvement and superior nutritional quality, with good sensorial acceptance. Likewise, jussara pulp showed nutritional properties favorable to its application in the food industry, which can help preserve its endangered palm tree.

The probiotics and synbiotics jussara sorbets showed to be adequate as a lactose-free and low-calorie functional product, with high nutritional, commercial and ecological value. Also, it was possible to notice that while the addition of probiotics improved the sensorial acceptance of jussara sorbets, polydextrose raised the technological quality by increasing its overrun.

Coffee—next to sugar the most important product imported from the tropics—is the seed of a small tree or shrub, Caffea Arabic L. (order Rubiaceae), a native of Abyssinia and other parts of Africa. In the fifteenth century the tree was introduced into Arabia, where the beverage became popular with all classes, not‐withstanding the opposition of the Mohammedan priests. Coffee drinking was soon taken up by all the Saracenic races, and later by the European nations.

This paper aims to review the chemical composition and industrial benefits of oil extracted from dikanut kernels.

Several literatures on chemical composition of dikanut kernels, methods of oil extraction from dikanut kernels and chemical composition of oil extracted from dikanut kernels were critically reviewed.

The review showed that proximate composition of dikanut kernels ranged from 2.10 to 11.90 per cent, 7.70 to 9.24 per cent, 51.32 to 70.80 per cent, 0.86 to 10.23 per cent, 2.26 to 6.80 per cent and 10.72 to 26.02 per cent for moisture, crude protein, crude fat, crude fibre, ash and carbohydrate contents, respectively. The methods of oil extraction from dikanut kernels include soxhlet extraction method, novel extraction method, enzymatic extraction method and pressing method. The quality attributes of dikanut kernel oil ranged from 1.59 to 4.70 g/100g, 0.50 to 2.67 meq/Kg, 4.30 to 13.40 g/100g, 187.90 to 256.50 mg KOH/g and 3.18 to 12.94 mg KOH/g for free fatty acid, peroxide value, iodine value, saponification value and acid value, respectively. Also, the percentage compositions of oleic, myristic, stearic, linolenic, palmitic, lauric, saturated fatty acids, monosaturated fatty acids and polyunsaturated fatty acids ranging from 0.00 to 6.90, 20.50 to 61.68, 0.80 to 11.40, 0.27 to 6.40, 5.06 to 10.30, 27.63 to 40.70, 97.45 to 98.73, 1.82 to 2.12 and 0.27 to 0.49 respectively. The results showed that dikanut kernels has appreciable amount of protein, carbohydrate and high level of fat content while oil extracted from dikanut kernels have high saponification value, high myristic acid and high lauric acid.

There are scanty information/published works on industrial products made from oil extracted from dikanut kernels.

The review helps in identifying different methods of extraction of oil from dikanut kernels apart from popular soxhlet extraction method (uses of organic solvent). Also, it helps to identify the domestic and industrial benefits of oil extracted from dikanut kernels.

The review showed that oil extracted from dikanut kernels could be useful as food additive, flavour ingredient, coating fresh citrus fruits and in the manufacture of margarine, oil creams, cooking oil, defoaming agent, cosmetics and pharmaceutical products.

Thompson red avocado is a bright red-coloured fruit when ripe. As the global market for avocado fruit is increasing, this unique avocado variety could potentially be the savory fruit for consumers. The study aimed to evaluate the physicochemical properties of different parts of Thomson red avocado fruit.

Physical parameters were measured using a calibrated digital balance and a vernier caliper. The methods of the Association of Official Analytical Chemists (AOAC) and a calibrated digital pH meter were used to measure the proximate composition and pH values of different fruit parts. Meanwhile, the total soluble solids and titratable acidity were determined using titration methods.

Thompson red avocado is a medium-sized fruit with an average mass, length and diameter of 216.92 g, 9.50 and 7.20 cm, respectively. The major part of the fruit is pulp (56.01%), followed by seed (33.04%) and peel (10.94%). Each of these fruit parts was further investigated for their proximate composition, pH, titratable acidity and total soluble solids. All the fruit parts were found to be low in protein (<1%) and titratable acidity (<0.42%), but high in moisture content (>60%). The pH of these fruit parts was in the range of 5.04–5.59. Compared to the peel and seed, the pulp has the highest crude fat (20.79%), but the lowest ash content (1.47%), total carbohydrates (3.39%) and total soluble solids (7.83 ºBrix).

The physical and chemical properties of the commercial avocado varieties such as Fortuna, Collinson, Hass and Barker are well-documented in the literature. Unlike typical avocado fruits, which change from green into dark black, dark green or deep purplish colour when ripe, Thompson red variety changes into red colour when ripe. As the global market for avocado fruit is increasing, the unique, bright-red-coloured Thompson red avocado could potentially be the savoury fruit for consumers. Previous studies reported the nutritional composition of avocado fruit is affected by variety and geographical locations, but the data on the nutritional profile of Thompson red avocado fruit are scarce. Therefore, this study was carried out to determine the physical properties and nutrient contents of Thompson red avocado fruit.

The purpose of this paper was to determine and compare nutritional composition of different parts of citrus fruits, namely, Citrus aurantium (peel: albedo, flavedo and pulp: juice, pomace) . This study was conducted through three stages of fruit maturity (green, yellow and orange). Total polyphenols, flavonoids, β-carotene, total chlorophyll, ascorbic acid, acidity, total soluble solid and the minerals (Ca, Mg, Zn, Na, K, Fe, Mn Cu) were evaluated. Moreover, the relationship between the total polyphenol, flavonoids and the antioxidant activity was determined.

Total polyphenols were determined by the Folin-Ciocalteu method. Flavonoids were assessed by the aluminum chloride colorimetric method. Ca, Mg, Zn, Fe, Mn and Cu were measured using an atomic absorption spectrophotometer. K and Na contents were determined by using a flame photometer. Other nutritional composition was determined by volumetric method.

The result showed that the concentrations of antioxidants, total polyphenols, flavonoids, vitamin C, total chlorophyll, total acidity and antioxidant activity (DPPH%) decreased during the maturity of fruit while the value of pH and β-carotene increases. In addition, the concentrations of the most minerals decreased through the maturation of fruit except Na. Anova statistical analysis of all the studied chemical variables was shown significant differences between all the samples. The pH, total soluble solids, β-caroteniod: orange juice had the highest average while green juice had the lowest. Ascorbic acid, total acidity, total chlorophyll: green juice had the highest average while orange juice has the lowest. Total phenol, K, Mg, Fe, Cu, Mn: green flavedo had the highest average while orange juice had the lowest. Flavonoid, antioxidant activity (DPPH%), Ca, Zn: green albedo had the highest average while orange juice had the lowest. Na: orange flavedo had the highest average while green juice had the lowest. The correlations between total polyphenol, flavonoid and antioxidant capacity were significantly higher (R = 0.935 and 0.960, respectively).

The stage of maturity affects nutritional composition in Citrus aurantium fruits (C. aurantium) peel and pulp, where some minerals of composition increased and others decreased, according to the results. This is the first study on comparing the nutritional composition of pulp: juice, pomace and peel: albedo, flavedo of Citrus aurantium L. during maturity in Syria, and it was also not found in previous works.

The purpose of this paper is to investigate the tensile strength, Young’s modulus, dimensional stability and porosity of acrylonitrile butadiene styrene (ABS)–oil palm fiber composite filament for fused deposition modeling (FDM).

A new feedstock material for FDM comprising oil palm fiber and ABS as a matrix was developed by a twin screw extruder. The composite filament contains 0, 3, 5 and 7 Wt.% of oil palm fiber in the ABS matrix. The tensile test is then performed on the fiber composite filament, and the wire diameter is measured. In this study, the Archimedes method was used to determine the density and the porosity of the filament. The outer surface of the wire composite was examined using an optical microscope, and the analysis of variance was used to assess the significance and the relative relevance of the primary factor.

The results showed that increasing the fiber loading from 0.15 to 0.4 MPa enhanced tensile strength by 60%. Then, from 16.1 to 18.3 MPa, the Young’s modulus rose by 22.8%. The density of extruded filament decreased and the percentage of porosity increased when the fiber loading was increased from 3 to 7 Wt.%. The diameter deviation of the extruded filaments varied from −0.21 to 0.04 mm.

This paper highlights a novel natural resource-based feedstock material for FDM. Its mechanical and physical properties were also discovered.

The effect of pomegranate whole and inside peels before and after extraction of the tannic acid have been carried out in stimulated media and in gastrointestinal conditions

Adding pomegranate peels with and without tannins at different levels to bio-stirred yoghurt to study its effect as prebiotic, in addition to evaluating the effect on physiochemical, sensorial and rheological properties

The results reveal that pomegranate peels before and after removing tannins had no effect on the viability of a single strain of Lb. acidophilus in stimulated media, while the growth of mixed probiotic culture (Lb.acidophilus and Bifidobacterium bifidum) was enhanced when pomegranate peels (whole and inside part) free from tannins were used. Tannin-free pomegranate peels enhanced the viability of probiotic culture under gastrointestinal conditions. In this study, all probiotic cultures were maintained counts around log 8 cfu /g in stirred bio-yoghurt supplements with pomegranate peels after 21days. Bio-yoghurt supplemented with pomegranate peels at 0.5% gained high scores for overall acceptability.

Pomegranate has been recognized as a good source of antioxidant and antimicrobial activities. Some researchers have utilized pomegranate peel in fermented milk, but most of the studies have found that tannins inhibit the bacterial culture. This study recommended that the supplementation of low-fat bio-yoghurt with tannin-free pomegranate peels enhanced the texture properties, viscosity of the product, as well as the viability of probiotic culture during shelf life. Therefore, the tannin-free pomegranate peel could be used as a prebiotic in functional fermented dairy products.