Introduction. The mangaba is an exotic fruit from the Brazilian Cerrado that presents high antioxidant activity and may benefit human health. Its antioxidant activity may be associated with the presence of bioactive compounds such as carotenoids and antioxidant vitamins. The physical and chemical characteristics, nutritional value, carotenoids and antioxidant vitamins were evaluated in mangaba from the Cerrado of Minas Gerais, Brazil. Materials and methods. Titratable acidity was determined by volumetric neutralization, pH by potentiometry, soluble solids by refractometry, moisture by gravimetry after oven drying, ash by calcination in a muffle furnace, proteins by the micro-Kjeldhal method, dietary fibers by the gravimetric non-enzymatic method and lipids by gravimetry after extraction in ethyl ether. Vitamin C (ascorbic and dehydroascorbic acids) and carotenoids (α-carotene, β-carotene, β-cryptoxanthin and lycopene) were analyzed by HPLC-DAD. Vitamin E (α-, β-, γ- and δ-tocopherols and tocotrienols) and folates (tetrahydrofolate, 5-methyltetrahydrofolate and 5-formyltetrahydrofolate) were analyzed by HPLC with fluorescence detection. Results and discussion. Mangaba showed a high pulp yield (80.08%), moisture (83.0 mg×100 g–1) and dietary fiber content (2.3 g×100 g–1). Mangaba presented β-carotene, β-cryptoxanthin, ascorbic acid, α-tocopherol; α-, β- and γ-tocotrienols; tetrahydrofolate, 5-methyltetrahydrofolate and 5-formyltetrahydrofolate, and it can be considered an excellent source of vitamin C (165.8 mg×100 g–1) and folates (98.3 μg×100 g–1). Carotenoid and vitamin E contents were 0.12 mg×100 g–1 and 2,732.5 μg×100 g–1, respectively. Conclusion. Mangaba presented a high pulp yield, and several carotenoids and antioxidant vitamins, and can be considered an excellent source of vitamin C and folates.

Introduction. Mango is the most economically important and nutritionally rich tropical fruit; it has high commercial value but a highly perishable nature; its sensitivity to postharvest diseases and physical injury limits its successful marketing. Postharvest losses in fruits are a serious problem because of rapid deterioration during handling, transport and storage. Edible films and coatings can be potentially used as an elective preservation technique to extend the shelf life of fruits. Materials and methods. The influence of zein and gelatin coatings on the physicochemical characteristics, softening and antioxidative enzyme activities of mango fruits stored at (32 ± 1) °C were evaluated at regular intervals of their storage period and compared with mango without coatings (control). Results and discussion. Zein and gelatin coatings seemed to have a beneficial impact on delaying the changes in weight loss, soluble solids, titratable acidity, pH, sugar content and total carotenoids. Zein and gelatin coatings resulted in the highest retention of ascorbic acid and phenolic content as compared with that of control. Zein and gelatin coatings delayed the ripening of mango fruit by suppressing the activity of softening enzymes such as polygalacturonase, pectin methyl esterase, cellulase and β-galactosidase. Zein 5% and gelatin 10% coatings maintained the highest induction of defense-related peroxidase enzymes, followed by gelatin 5% and zein 10% coatings. Conclusion. The application of zein 5% and gelatin 10% coatings could be used in delaying the ripening, maintaining the quality attributes and extending the shelf life of mango fruit during storage.

Introduction. Edible coatings are traditionally used to improve food appearance and preservation. They act as barriers during processing, handling and storage, and do not solely retard food deterioration, enhancing its quality, but are safe due to natural biocide activity, or to the incorporation of antimicrobial compounds. The aim of this work was to evaluate the effect of A. vera, applied as an edible coating, on the changes in physicochemical parameters related to tomato fruit quality during storage in ambient conditions (22 °C and 80% RH), as well as its role in controlling microbial spoilage. Materials and methods. The changes in physical, chemical and textural properties of commercial tomato cv. Charleston were evaluated during a storage period of 17 days in ambient conditions according to their coating (treatments), or not (control), with an aqueous extract of pure A. vera or diluted (2:1) in distilled water. Results. The pure aqueous extract of Aloe vera totally inhibited the growth of Rhizoctonia solani and Alternaria alternata, while it did not show antimicrobial activity against Phytophthora parasitica. The diluted aqueous extract of Aloe vera coating maintained the quality of the tomatoes during storage in ambient conditions, delaying ripening, although it did not constitute an effective barrier against weight loss. Conclusion. Our fundamental results may be useful to breeders and postharvest technologists, as well as distributors, importers and exporters, in handling and processing tomatoes.

Introduction. In recent decades, there has been increased interest in developing natural non-caloric sweeteners, providing sensory properties similar to sucrose. One of the most promising alternatives is the steviol glycosides, high-sweetness compounds extracted from the leaves of Stevia rebaudiana Bertoni. Characteristics and properties. In this review article, the characteristics of this plant are described. According to the relevant literature data, this review provides insight into the major steviol glycosides as well as their main characteristics and properties. Toxicity and legislation. We describe the current situation on the toxicity and the legal framework of the above sweeteners. Extraction techniques. This review describes the techniques developed for extraction and purification, including conventional extraction with water/solvent, ion exchange, enzymatic extraction, supercritical fluid and with a focus on membrane filtration, for its proven advantages in the purification of aqueous extract obtained by leaching of the leaves. Applications. This review also presents various evidence relating to the implementation of steviol glycosides in the food industry, with an emphasis on their use in the formulation of fruit juices. Conclusions. Finally, the future prospects of these natural sweeteners are presented. They highlight the need for research in this area, and the great appeal and commercial potential of such compounds, which should be focused on continuous assessment in relation to issues such as the intensity, persistence of sweetness and the absence of other residual flavors, in order to ensure their acceptance, preference and choice by the general public.

Introduction. Plants develop mechanisms that allow them to compartmentalize injuries that they suffer during their life. In trees, pruning and injection treatments must be used in accordance with precise rules to reduce risks resulting from the injuries created. Sealing in palms. Palms, contrary to widespread belief, are quite capable of “healing” injuries (sealing); because of an anatomy quite different from trees, the sealing process in palms is much simpler. Compartmentalization of injection wounds. The controversy on the use of injection in trees is due essentially to initial mistakes that have then been rectified. Injection in palms against the red palm weevil. For palms, for decades, this technique has been employed without problems and with great efficiency against various pests, including Rhynchophorus ferrugineus, the red palm weevil (RPW). Its use has been reserved for exceptional situations either to face abnormal pest proliferation, uncontrollable by other techniques, or to implement eradication programs. Integrated eradication program. In such a program, the main aim of injection treatments is preventive. With long-persistence insecticides, the number of treatments could be greatly reduced. The resulting savings in time and money would enable the organization of the treatments of all the palms located in an infested area, and consequently the rapid eradication of the pest. New perspectives. We established that insecticides applied by injection were capable of protecting palms with only two or even one treatment per year. These results suggest a radical improvement in programs to eradicate RPW, while considerably reducing the risks to health and the environment compared with spray treatments.

Introduction. Edible wild plants are nature’s gift to mankind. Considering the growing need to identify alternative bio-nutritional sources, some underutilized species of figs (Ficus carica L., F. palmata Forssk., F. racemosa L.) and mulberries (Morus alba L. , M. nigra L, M. laevigata Wall.) of the family Moraceae were evaluated as wild edible fruits to study their nutritive and mineral composition in order to prioritize their edibility for indigenous people. Materials and methods. The major proximal components (moisture, ash, lipids, proteins, fibers and carbohydrates) were determined by standard AOAC methods. The concentration of various minerals (K, Ca, Mg and Na) and trace elements (Fe, Mn, Zn, Cu and Ni) were recorded by using an atomic absorption spectrophotometer. Results. Our results indicated a range of moisture contents from 17.82–80.37 g·100 g–1 (fresh weight basis) in F. carica-M. laviegata; protein, 6.31–13.50 g·100 g–1 (dry weight basis) in F. glomerata-M. alba; crude fats, 1.02–2.71 g·100 g–1 in F. palmate-F. glomerata; carbohydrates 69.47–75.58 g·100 g–1 in M. alba-M. nigra; and fiber 7.63–17.81 g×100 g–1 in M. laviegata-F. palmate, respectively. The significantly highest energy value was computed in M. laviegata (367.7 kcal·100 g–1). Moreover, sufficient quantities of essential elements were found in all the studied materials. The highest levels of N [(0.24 ± 0.07) mg·g–1] and Fe [(1.43 ± 0.42 mg·g–1] were found in M. laviegata; Na [(1.92 ± 0.11 mg·g–1] and Mg [(6.92 ± 0.37 mg·g–1] in F. palmate; and K [(17.21 ± 0.03 mg·g–1] in F. glomerata. Significant variation existed among the selected species in all the nutritional parameters. Conclusion. According to our results, fig and mulberry fruits are recommended for commercial-scale production for the green industry to overcome food crises as they are potential food sources, particularly Morus laviegata and Ficus palmata, with rich nutritional attributes and mineral profiles.

Introduction. A considerable number of positive effects after the consumption of fruits has been pointed out in the past: hypolipidemic action, reduction of blood glucose levels, hepatoprotection and improvement of the antioxidant status as well as, inter alia, antioxidant, antiradical, anti-inflammatory, anticancer and anti-adipogenic status. Materials and methods. The changes in the levels of phenolic acids and their derivatives in fresh as well as in processed fruits (chokeberry, wild strawberry, apples var. Idared and Champion, cherry, apricot, peach, raspberry, cranberry, and bilberry) were studied using HPLC with UV detection. Dried fruit homogenates and compotes were produced. Also, fruits were fried to simulate jam production. Results and discussion. Eleven phenolic acids and their derivatives were identified in tested samples: caffeic, chlorogenic, p-coumaric, ferulic, gallic, ellagic, protocatechuic, p-hydroxybenzoic, gentisic, syringic and vanillic acids. In most cases, the thermal processing of fruits caused a decrease in the levels of phenolic acids. In some preserves, the level of selected individual phenolic compounds was unchanged or was significantly increased. Conclusion. It can be concluded that thermal processing can have a differential effect on the levels of phenolic acids in preserves and general conclusions could not be formulated. The fruit composition in which a phenolic acid is present can play a role in this context.