Fruit Powders

Mosshammer, M.R., Stintzing, F.C., and Carle, R., Evaluation of different methods for the production of juice concentrates and fruit powders from cactus pear, Innov. Food Sci. Emerg. TechnoL, 7, 275, 2006. 

E2 Extraction and subsequent Uquid/liquid partition Plant material and foodstuffs with a water content below 70g/100g and a fat content below 2.5 g/100 g Cereals and cereal products, spices, fruit powder... 

Feldspar, ferroalloys, ferrosilicium, fertilizers, flue dusts, fluorspar, fly ash, foodstuffs, fruit powders, fruit wastes, fungicides... 

Next, we performed ex vivo and in vitro studies in which we compared the antiatherogenic properties of whole pomegranate fruit powder by-product (POMxp) to... 

Trichosanthes dioca Cucurbitacea Fruit powder Sharma and Dwivedi (1997)... 

Huet, R. Aroma retention in tropical fruit powders obtained in a vacuum microwave oven. Fruits 22 (5), 399-405 (1974)... 

Khalloufi, S., El-Maslouhi, Y., and Ratti, C. Mathematical model for prediction of glass transition temperature of fruit powders, /. Food Sci., 65, 842, 2000. 

Johnson, W. 2007. Final report on the safety assessment of Capsicum annuum extract. Capsicum annuum fruit extract. Capsicum annuum resin. Capsicum annuum fruit powder. Capsicum frutescens fruit. Capsicum frutescens fruit extract. Capsicum frutescens resin, and capsaicin. Int. J. Toxicol. 26(Suppl. 1) 3-106. 

Coffee, milk and fruit powders Fire extinguishers Garlic, tomato and other powders Inorganic salts, fertilizers... 

The foam drying process is limited to specific products, such as fruit powders, for preparation of instant drinks. Techniques like vacuum puff drying, foam mat drying, microflake dehydration, and foam spray drying have been described elsewhere in this book. Among these, the foam mat drying process has received considerable attention. 

Kanaki et al. [12] worked out a rapid, economical method for isolation of piperine from Piper nigrum L. The method involves extraction of the fruit powder with glacial acetic acid from which piperine was partitioned into chloroform and subsequently crystallized. 

Botanically, fruits are the matured ovary with, or without seeds, and sometimes with the remains of floral parts. The fruit wall, which may be either dry or fleshy is known as the pericarp and forms the edible part of most fruits. In the case of strawberries it is the swollen receptacle that forms the edible fruit. Most common fruits are used for dessert purposes, but what is not sold on the domestic market may be used as the starting material for several products of value in food processing. These include (a) fruit pieces, pulp, and puree (b) dehydrated fruit (c) fruit juices and concentrates (d) fruit powders (e) preserved fruits (canned or bottled) and (f) jams and jellies. 

Ramos et al. (2007) To make a clinical study using the passion fruit powder (P. edulisio. flavicarpa) It was observed a decrease in the cholesterol levels in women between 30 and 60 years who had hypercholesterolemia (cholesterol levels >200mg/dL)... 

When the content of essential oil is low in the raw material or the aroma constituents are destroyed hy steam distillation or the aroma is lost by its solubility in water, then the oil in the raw material is recovered by an extraction process. Examples are certain herbs or spices (cf. 22.1.1.1) and some fruit powders. Hexane, triacetin, acetone, ethanol, water and/or edible oil or fat are used as solvents. Good yields are also obtained by using liquid CO2. The volatile solvent is then fully removed by distillation. The oil extract (resin, absolue) often contains volatile aroma compounds in excess of 10% in addition to lipids, waxes, plant pigments and other substances extractable by the chosen solvent. Extraction may be followed by chromatographic or counter-current separation to isolate some desired aroma fractions. If the solvent used is not removed by distillation, the product is called an extract. The odor intensity of the extract, compared to the pure essential oil, is weaker for aromatization purposes hy a factor of 1Q2 to 10 ... 

The dried Schisandra fruits and fruit extracts (9 to 1) were gifts from Frutarom Inc (USA). The dried Schisandra fruits were ground to powder and accurately weighed about 400 mg or 200 mg of ground fruits powder or extract, respectively, into a 100 mL volumetric flask. Seventy ml of methanol were then added and samples were sonicated for 30 min. The flasks were allowed to cool to room temperature and then filled to volume with methanol. Using a disposable syringe and 0.45 pm filter, the samples were filtered into HPLC vials for HPLC analysis. 

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