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Pictures of whole fruits and their half sections. (A and B) Dragon fruit (Hylocereus undatus). (C and D) Cherimoya (Annona cherimola). (E and F) Finger lime (Citrus australasica). (G and H) Carambola (Averrhoa carambola).
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The consumption of exotic fruits is rapidly increasing in European countries. Some of these products have attracted much interest due to their alleged properties of preventing malnutrition, over-nutrition, and disease, maintaining a healthy body. Scientific studies on these fruits are multiplying, including chemical characterizations and biological...
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Following the increasing rate of use of natural products in management of diabetes mellitus, the hypoglycemic and hepatoprotective effects of methanol extract of Averrhoa carambola (MEAC) leaves were investigated in alloxan-induced diabetic albino rats. Thirty (30) albino rats (95-125 g) divided into 5 groups (n = 6) were used. The induction of dia...
Averrhoa carambola L. (star fruit) is an edible fruit that is extensively cultivated in southern China, Southeast Asia, India, and northern South America. It has a sweet and juicy taste and is frequently used in fruit salads and fruit platters, as a garnish in cocktail drinks and beverages, or squeezed into juice and served as a beverage. Tradition...
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... For this reason, in recent years, there has been a growing interest, on the part of the agri-food industry, in the valorization of these co-products to obtain new ingredients that can be used in new production processes. On the other hand, in a large number of European countries, the consumption of exotic fruits, both fresh and industrialized, including durian, moringa, lychee, noni, and rambutan, among others, has increased 2 of 13 significantly [2] due to the flavors, aromas, and textures that these fruits present. In the same way, these fruits and their co-products may help maintain health and prevent the development of several diseases [3]. ...
The aim of this work was to assess the chemical composition and physico-chemical, techno-functional, and in vitro antioxidant properties of flours obtained from the peel and flesh of pitahaya (Hylocereus ocamponis) to determine their potential for use as ingredients for food enrichment. The chemical composition, including total betalains, mineral content, and polyphenolic profile, was determined. The techno-functional properties (water holding, oil holding, and swelling capacities) were also evaluated. For the antioxidant capacity, four different methodologies, namely ferrous ion-chelating ability assay, ferric-reducing antioxidant power assay; 1,1-Diphenyl-2-picrylhydrazyl radical scavenging ability assay, and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical assay, were used. Pitahaya-peel flour had higher values for protein (6.72 g/100 g), ash (11.63 g/100 g), and dietary fiber 56.56 g/100 g) than pitahaya-flesh flour, with values of 6.06, 3.63, and 8.22 g/100 g for protein, ash, and dietary fiber, respectively. In the same way, pitahaya peel showed a higher content of minerals, betalains, and polyphenolic compounds than pitahaya-flesh flour, with potassium (4.43 g/100 g), catechin (25.85 mg/g), quercetin-3-rhamnoside (11.66 mg/g) and myricetrin (12.10 mg/g) as principal compounds found in the peel. Again, pitahaya-peel flour showed better techno-functional and antioxidant properties than pitahaya-flesh flour. The results obtained suggest that the flours obtained from the peel and pulp of pitahaya (H. ocamponis) constitute a potential material to be utilized as an ingredient in the food industry due to the high content of bioactive compounds such as betalains, phenolic acids, and flavonoids, with notable antioxidant capacity.
... Over the past decade, this burgeoning interest has been corroborated by a spike in global cultivation metrics for tropical fruits [8]. Even within the European Union, there has been an uptick in market receptivity towards foodstuffs of exotic provenance [9]. ...
Mango is one of the most traded, exported, and consumed tropical fruits worldwide. However, little is knownabout Italian consumers’ preferences for mango. This study empirically explores the factors that influence theconsumption of mango in Italy. Food values, subjective and objective knowledge, and socio-demographic aspectswere considered. An online survey was administered, resulting in an overall sample of 487 Italian participants.The data were statistically analysed through an ordered probit model. The results show that mango is more likelyto be consumed by individuals who are more concerned with the naturalness of the product. Moreover, bothsubjective and objective knowledge positively affect the probability of consuming mango. The findings also showthat socio-demographic traits, particularly gender and undertaking sports activities, significantly influence theprobability of consuming mango. Practical implications are proposed based on the study findings
... An important issue is that, in recent years, the exploitation of the flora of the Amazon rainforest has been targeted by different foreign countries, which may be one of the reasons why countries that are not contemplated by the rainforest show prominent indices when it comes to innovation [84,85]. Especially, Asian countries have been considered important producers and consumers of exotic fruits, including açaí, and this behavior is associated with the possible functional, biological, and physiological actions that these fruits exhibit [86]. An example of this is rambutan, a fruit that has been widely consumed in Southeast Asia, especially in Indonesia [87]. ...
The Amazon rainforest encompasses one of the largest biodiversities of the world and is home to a wide variety of food and therapeutic plants. Due to the diversity of components, the fruits of the Amazon biome possess essential physicochemical, nutritional, and pharmacological properties, strengthening the idea that fruit consumption may provide benefits to human health. Thus, the objective of this study was to investigate the current scenario of the use of Amazonian fruits on the development of food, pharmaceutical, nutraceutical, or cosmetic products through the study of filed patents. A prospecting strategy conducted focusing on patents was used to investigate the application of the following fruits: Euterpe oleracea, Oenocarpus bacaba, Caryocar brasiliense, Garcinia gardneriana, Nephelium lappaceum, and Astrocaryum vulgare. A total of 264 patent documents were found. In 2016, a peak of 33 applications was reached, followed by a peak in 2019 with 32 applications. The study is distributed in three main application areas: cosmetics, pharmaceuticals, and food. The Asian continent was the region with the world leadership in this theme, followed by Brazil. Thus, technological prospection studies can foster investments in translational research to elucidate the effects and properties of Amazonian fruits, which can generate sustainable development of new products with industrial potential.
... [87] Folate insufficient will lead to Table 4. Nutritional and chemical characterization of finger lime. [2,4,[9][10][11]41,67,[76][77][78][79][80] "-" means no related data, "T" means the peaks in less than 3% of the total peak area, "FW" means fresh weight, "DW" means dry weight, "*" means lowest value in the group, "**" means highest value in the group. ...
... Citracridone I, citracridone II (12), citpressine I (13), citpressine II (14) and prenylcitpressine (15), 11-hydroxynoracronycine (16) were also reported from the root bark of C. depressa [117]. Acriquinoline A (17) and B (18) have been isolated from Citrus reticulate [118] (Fig. 1). ...
s u m m a r y Fruits, flowers, leaves, essential oils, hydrosols, and juices of citrus spp. Are utilized to prepare various forms of food products. Along with their nutritional values, in the health industry, different parts of the plants of the citrus genus have been used as supplements or remedies to prevent or control diseases. This review focused on reported meta-analyses and clinical trials on the health benefits of citrus plants as functional foods. Also, chemical compounds of various citrus species were reviewed. The following information sources were used for data collection: Google Scholar, the Web of Science, Scopus, and PubMed. Various keywords, including "citrus AND chemical compounds," "citrus AND phytochemicals," "citrus species," "citrus AND meta-analysis," "nutritional and therapeutical values of citrus spp.," "clinical trials AND citrus," "clinical trials AND Rutaceae," "health benefits of citrus spp.," "citrus edible or non-edible applications," and scientific names of the citrus plants were utilized to collect data for the review. The scientific name and common name of all twenty-eight citrus species, along with any of the above keywords, were also searched in the mentioned databases. Scientific papers and data sources were sought to review and discuss the citrus plant's nutritional and therapeutic importance. Several meta-analyses and clinical trials have reported beneficial effects of citrus spices on a variety of cancer risks, cardiovascular risk factors, neurologic disorders, urinary tract conditions, and gastrointes-tinal tract conditions. They have shown anxiolytic, antimicrobial, and pain-alleviating effects. Some of them can be helpful in managing obesity and cardiovascular risk factors.
... Previous studies have analyzed the responses of fruit trees to climate change (Ramirez and Kallarackal, 2015) and showed that agriculture is facing adaptation challenges, specifically in the Mediterranean regions (Iglesias et al., 2011). This also results in a larger availability of the products and in consumers increasing awareness and preferences towards them (Cornara et al., 2020). Within this context, the objective of the present work is to analyze the degree of penetration of tropical fruits within the Sicilian consumer market with particular attention to the willingness to pay for quality products. ...
... Browning is a severe problem in the fruit and vegetable juice processing industry, considerably derived from polyphenol oxidation . Despite their great biological activities (Cornara et al., 2020;Sun et al., 2020;Teng et al., 2022), polyphenols play an essential role in trigging the browning of juices, especially in enzymatic browning catalyzed by polyphenol oxidases (PPOs). However, PPOs o-quinones, which subsequently react with polyphenols, amino acids, and proteins, and polymerize to yield brown polymeric pigments, eventually resulting in browning (Mai et al., 2019). ...
Abstract Browning is a severe problem in the juice industry, which is tremendously affected by quinone (Q) reactivity. Here, the formation rate, electrophilicity, and oxidizing ability of different quinones were investigated. LC/MS was applied to monitor the loss of polyphenols and quinones in model systems during storage. Mathematical modeling of collected LC/MS data was conducted to derive the rate constants of various reactions. Polyphenols containing catechol or pyrogallol groups are more susceptible to oxidation. Periodic acid and quinone mediated oxidation were faster than the autoxidation of polyphenols. Chlorogenic acid (CQA) and 4‐methylcatechol (4MC) only containing B ring can hardly contribute to browning. They must combine with A ring to form yellow polymers. Furthermore, the electrophilicity and oxidizing ability order of quinone is: CQA‐Q ≈ 4MC‐Q > catechin quinone (CAT‐Q) ≈ epicatechin quinone (EC‐Q) > gallic acid quinone (GA‐Q). It was possible that CAT‐Q and EC‐Q would undergo nucleophilic addition with their A rings and GA‐Q's extra hydroxyl group might contribute to the electrons, resulting in lower reactivity. This work innovatively evaluated the reactivity of diverse polyphenols and quinones, attempting to illustrate their contributions to nonenzymatic browning. These findings provide a new perspective to restrain the browning in the juice processing industry.
... Citracridone I, citracridone II (12), citpressine I (13), citpressine II (14) and prenylcitpressine (15), 11-hydroxynoracronycine (16) were also reported from the root bark of C. depressa [117]. Acriquinoline A (17) and B (18) have been isolated from Citrus reticulate [118] (Fig. 1). ...
Fruits, flowers, leaves, essential oils, hydrosols, and juices of citrus spp. Are utilized to prepare various
forms of food products. Along with their nutritional values, in the health industry, different parts of the
plants of the citrus genus have been used as supplements or remedies to prevent or control diseases. This
review focused on reported meta-analyses and clinical trials on the health benefits of citrus plants as
functional foods. Also, chemical compounds of various citrus species were reviewed. The following information
sources were used for data collection: Google Scholar, the Web of Science, Scopus, and
PubMed. Various keywords, including “citrus AND chemical compounds,” “citrus AND phytochemicals,”
“citrus species,” “citrus AND meta-analysis,” “nutritional and therapeutical values of citrus spp.," “clinical
trials AND citrus,” “clinical trials AND Rutaceae,” “health benefits of citrus spp.," “citrus edible or nonedible
applications,” and scientific names of the citrus plants were utilized to collect data for the review.
The scientific name and common name of all twenty-eight citrus species, along with any of the
above keywords, were also searched in the mentioned databases. Scientific papers and data sources were
sought to review and discuss the citrus plant's nutritional and therapeutic importance.
Several meta-analyses and clinical trials have reported beneficial effects of citrus spices on a variety of
cancer risks, cardiovascular risk factors, neurologic disorders, urinary tract conditions, and gastrointestinal
tract conditions. They have shown anxiolytic, antimicrobial, and pain-alleviating effects. Some of
them can be helpful in managing obesity and cardiovascular risk factors.
... Among the fruits, there has been significant production in bananas and plantains (Figure 1). Being natural sources of nutrients and secondary metabolites, fruits are a vital part of the human diet and have nutritional and medicinal properties [2]. Recently, some fruits have assumed the role of functional foods, as they provide antioxidants and medicinal phytochemicals [3,4]. ...
Fruit species contribute to nutritional and health security by providing micronutrients, antioxidants, and bioactive phytoconstituents, and hence fruit-based products are becoming functional foods presently and for the future. Although conventional breeding methods have yielded improved varieties having fruit quality, aroma, antioxidants, yield, and nutritional traits, the threat of climate change and need for improvement in several other traits such as biotic and abiotic stress tolerance and higher nutritional quality has demanded complementary novel strategies. Biotechnological research in fruit crops has offered immense scope for large-scale multiplication of elite clones, in vitro, mutagenesis, and genetic transformation. Advanced molecular methods, such as genome-wide association studies (GWAS), QTLomics, genomic selection for the development of novel germplasm having functional traits for agronomic and nutritional quality, and enrichment of bioactive constituents through metabolic pathway engineering and development of novel products, are now paving the way for trait-based improvement for developing genetically superior varieties in fruit plant species for enhanced nutritional quality and agronomic performance. In this article, we highlight the applications of in vitro and molecular breeding approaches for use in fruit breeding.
... Among the fruits, there has been significant pro-29 duction in case of bananas and plantains (Fig 1). Being natural sources of nutrients and 30 secondary metabolites, fruits are a vital part of human diet and cater to the nutritional 31 and medicinal properties [2]. In recent time, some of the fruits have assumed the role of 32 functional foods as they provide antioxidants and medicinal phytochemicals [3,4]. ...
