Introduction. Polyphenols have received significant attention in recent years due to their antioxidant capacity and their significant role in disease prevention. Cocoa is one of the major naturally occurring sources of antioxidants, particularly of polyphenolic compounds. Materials and methods. Gelatin nanoparticles loaded with a cocoa-derived polyphenolic extract were synthesized by nanoprecipitation. The nanoparticle synthesis was performed using a central composite experimental design that allowed for the assessment of how gelatin concentration and surfactant concentration (Tween 80) affected the hydrodynamic diameter and polydispersity of the particles. The nanoparticles were characterized using dynamic light scattering (DLS), assessments of zeta potential, scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR). Results. The analyses demonstrated that the nanoparticles examined exhibited hydrodynamic diameters of (100 to 400) nm, polydispersity indices of less than 0.2 and average zeta potential values of 29–33 mV. SEM images revealed that most nanoparticles were spherical and uniform in morphology, with average sizes less than 250 nm. In vitro experiments in which the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method was used to assess the prevalence of free radical-scavenging ability among these nanoparticles indicated that the loading efficiency for the nanoparticles was approximately 77.56%. Conclusion. Nanoparticles loaded with polyphenolic extract were obtained with average sizes ranging from (120 to 250) nm and largely spheroidal morphologies. Polymer and surfactant concentrations significantly influenced the hydrodynamic diameters and polydispersity indices of the particles. The incorporation of the polyphenolic extract into the polymer matrix enabled the preservation of the antiradical activity of the bioactive compound.

Introduction. The aim of ourstudy was to analyze the effect of various levels of light availabilityin the fruit microenvironment (induced by summer pruning) on somefruit quality traits. Materials and methods. Two levelsof summer pruning were set: removal of either 30% or 60% of thecanopy leaf area. These treatments were compared with the control(unpruned vines). Two canopy layers (upper and lower) were identifiedin each treatment and in the control vines. At harvest, yield percane and per shoot was recorded in the two canopy layers; fruitfresh weight, flesh firmness, total soluble solid content and totaltitratable acidity were measured. Fruit Total Antioxidant Capacity (TAC)and Total Polyphenols (TPH) were determined at kiwifruit harvestand post-harvest (60 days after storage at 1 °C) in relation totheir position within the canopy (layer) and to the pruning treatmentapplied. Results. Removing 60% of the canopy leaf areainduced higher titratable acidity and flesh firmness of kiwifruitsat harvest; it reduced fruit weight and crop yield, but increasedTAC and TPH compared with kiwifruits of control. Removing 30% leaf areadid not reduce mean fruit weight and crop yield; it increased TACand TPH at harvest by 20%. Post-harvest TAC and TPH evolution didnot differ among treatments. Discussion and conclusion.Pergola-trained kiwifruit vines showed good performances in termsof crop yield and fruit quality when summer pruning reduced the LeafArea Index (LAI) to 3. More intense pruning resulted in a significantincrease in fruit TAC, but reduced fruit weight and crop yield,and delayed softening of pulp.

Introduction. Mulberry is themost medicinally important plant of the genus Morus.The mulberry fruit is used for many medical purposes. The speciesorigin and adaptation, plant description, foliage, flowers and fruit,location, soil, and pests and diseases are summarized. Compositionof mulberry. The studies from different countries show thatthe mulberry plant is rich in phenolic compounds, macro-elements(K, Ca, Mg, Na) and micro-elements (Fe, Zn, Ni). Phenolic compoundsare found in all parts of the mulberry plant. Uses.Mulberry fruit can be used for making jam, jelly, pulp, fruit drinks,fruit sauce and cake. Mulberry fruits are rich in anthocyanins andshould be exploited for the industrial production of natural colorto be used in the food industry. Conclusion. The mulberryplant is of significant biological importance for its antioxidantand antimicrobial properties. Our study suggested the use of mulberryas a potential health food, or important antioxidant carrier inthe food and pharmaceutical industries.

Introduction. Several studies have demonstrated that foodprocessing affects nutrients such as bioactive compounds, protein, starch, fat, fiber,minerals and antioxidant capacity. Our study examined how heat changes the physicochemicalcomposition and antioxidant capacity of peach-palm fruit (Bactrisgasipaes H.B.K.) during flour production. Materials and methods.Five commercial batches of fruit were assessed for total contents of phenolic compoundsand carotenoids, and hydrophilic oxygen radical absorbance capacity (H-ORAC). The fruitwas then cooked and eventually processed into flour. Results and discussion.No significant changes were found for contents of fat, protein, starch and dietary fiberduring flour production. Cooked peach-palm fruit is a source of Mg, Mn, Cu and K, with100 g of fruit containing between 5% and 13.5% of the recommended daily intake. Cookingalso increased carotenoids by 17%, thus helping to compensate for the 28% loss duringdrying. No stage of processing affected polyphenol contents or H-ORAC.Conclusion. Because of its high bioactive compound content, peach-palmflour shows potential for use in the development of functional foods.

Introduction. Physalis has been known for a long time in Egypt. Amongunexploited tropical fruits, Physalis is a very promising fruit. Recently, the economicimportance of Physalis has risen, due to its high acceptance for local consumption,achieving great success in the African, Latin American and European markets. One of thechallenges of recent years has been to participate in the development of Physalis as acommercial crop of economic utility. In order to understand the nutraceutical andmedicinal characteristics of Physalis fruits cultivated in Egypt, the biochemicalcomposition of the raw Physalis pubescens juice was determined.Materials and methods. Whole fresh fruits of Physalis pubescensfrom Egypt were preserved at –20 °C for the duration of the experiment. Thejuice was extracted from Physalis fruits by using a fruit pulper then filtered oncheesecloth to separate seeds and skins. Contents of oil, fatty acids, proteins, aminoacids, sugars and minerals of the juice were analyzed, and were compared and discussed inrelation to the biochemical composition of other fruits and vegetable oils.Results. Yield of the juice was high (64%) and it is a rich source ofminerals such as potassium (11.32 g·100 g–1 dm), phosphorus(5.55 g·100 g–1 dm), zinc (0.02 g·100 g–1 dm) and boron(0.01 g·100 g–1 dm), polyphenols (76.6 mg·100 mL–1) andcarotenoids (70 µg·mL–1). It contained good amounts of vitamin C(38.77 mg·100 mL–1) and it could be a good potential source of essentialamino acids such as isoleucine, valine and tryptophan [(4.2, 3.9 and3.9) g·100 g–1 protein], whose amounts were higher than those recommended bythe FAO / WHO / UNU. Additionally, it contains a low amount of oil(1.1 g·100 g–1 dm). Conclusion. Physalis juice should attractgreat interest because of its composition. Its potential nutraceutical quality couldparticipate in the development of Physalis as a commercial crop. Certain molecules such asantimicrobial molecules and bioactive withanolides, which have the famous ethnomedical andmedical effects of Physalis juice, still have to be studied.

Introduction. La pomme de cajou, souvent considérée comme un sous-produit de l’industrie de la noix de cajou, reste très peu valorisée. Parmi les diverses options technologiques possibles pour la clarification des jus de fruits pulpeux, la microfiltration tangentielle sur membrane minérale est un procédé particulièrement prometteur. L’objectif de notre travail a donc été d’évaluer l’intérêt de ce procédé pour la production de jus de pomme de cajou clarifié. Matériel et méthodes. Des essais de filtration ont été réalisés à 30 °C sur une installation pilote de laboratoire munie de diverses membranes tubulaires en alumine. Quatre membranes ont été testées, différenciées par le diamètre moyen de leurs pores [(0,1 ; 0,2 ; 0,8 et 1,4) µm]. Les performances (densité de flux de perméat) et la composition du jus clarifié obtenu (tannins condensés, acidité titrable, acide ascorbique, pH, turbidité, couleur et extrait sec soluble) ont été comparées pour chacune de ces membranes. L’utilisation d’un prétraitement enzymatique de liquéfaction couplé à la microfiltration a également été abordée. Résultats et discussion. Les densités de flux de perméat obtenues ont été comprises entre (36 et 79) L·h–1·m–2. Dans les conditions testées, les membranes de diamètre de pores de (0,1 et 0,2) µm ont conduit aux meilleurs résultats. Le couplage de la microfiltration avec un prétraitement enzymatique de liquéfaction a amélioré les performances de la filtration de (30 à 60) %. Toutes les membranes ont permis d’obtenir un jus parfaitement limpide dont la teneur en acide ascorbique a été très voisine de celle du jus frais. En revanche, les composés phénoliques présents en grande quantité dans le jus de pomme de cajou brut ont été presque totalement éliminés au cours de l’opération permettant ainsi de diminuer considérablement l’astringeance du jus. Conclusion. Nos travaux ont vérifié le potentiel du procédé de microfiltration tangentielle sur la production de jus clarifié de pomme de cajou. Néanmoins, avant d’envisager une future application industrielle, les conditions de traitement devront être optimisées et les qualités nutritionnelle et sensorielle du jus clarifié devront être mieux caractérisées.