Tropical fruit production

It has frequently been reported that the antimicrobial activities of many naturally occurring phenolic compounds in fruits play an important role in their protection against pathogenic microorganisms. It has been suggested that the hy-products of tropical fruit production contain high levels of essential healthy compounds which can be extracted and used for many therapeutic applications of these by-products, phenolic compounds have shown both antimicrobial and antioxidant activities. 

A. Levi, S. Gagel, and B. Juven, Intermediate moisture tropical fruits products for developing countries. I. Technological data on papaya, J. Food TechnoL, 75 667 (1983). 

Bates, R. P., 1964. Factors affecting foam production and stabilization of tropical fruit products. Food Technol. 18(1) ... 

An unknown acetylenic ammo acid obtained from the seed of a tropical fruit has the molec ular formula C7H11NO2 On catalytic hydrogenation over platinum this ammo acid yielded homoleucme (an ammo acid of known structure shown here) as the only product What is the structure of the unknown ammo acid" ... 

In processed products of the tropical fruit caja and in some cultivars of persimmons, all-tran P-cryptoxanthin was found to be the major carotenoid, contributing to 31 to 38% of the total carotenoid contents in both fruits (Table... 

In conclusion, the technology of total liquefaction of apple allows to work with a continuous process with less labour and faster than with a classical one, to get a high and constant yield during the whole processing season at a very high level (93- 95%), to get a pulp with a low content of solids (about 20% in volume) which can be centrifuged instead of pressed (lower investment in equipment), to decrease the quantity of waste pomace, to decrease the production costs. Liquefaction technology allows to process different fruits with the same process, at last to liquefy fruits for which no equipment had been developed to extract the juice or for which the use of pectinases did not allow to get juice such as tropical fruits. 

The characteristic exotic flavour of fruits from the tropics is one of the most attractive attributes to consumers. Nowadays, food industries are looking at how to use these volatiles to produce amazing new products that can accommodate this new demand. The following sections report some of the relevant research data on volatiles of some important tropical fruits. 

The aroma compounds from the tropical fruits described in this chapter can be very important for consumers and industry as they are exotic and extremely pleasant however, the production of these compounds by biotechnological processes should be emphasised since the extraction from the fruits is a hard task. Many tropical soils contain less nitrogen and phosphorus, have lower capacity to absorb fertilisers, and therefore have lower conventional productive capacity, but some tropical soils have been very intensively farmed and further intensification is possible in other areas. Thus, the evaluation of a sustainable agriculture in tropical regions requires a sophisticated approach including the estimation of the risk of microbial or insect infestations. As many fruits go directly to fresh markets or to immediate processing, a continuing supply of the flavour manufacturers in the future is not completely assured. 

J. Candia, Proc. Conf. Tropical Sub-Tropical Fruits, London, Tropical Products Institute, London, 1970, pp. 23-27. 

Grain and grain products Packaging studies and petition preparation Tropical fruits Electron/x-ray studies Economics and marketing Film Droduction... 

Moy and Speilmann (90) recently reported on the economic feasibility of vacuum puff freeze drying of tropical fruit juices and nectars. They considered the process economically feasible if production rates were 250,000 or 1,000,000kg of dried nectar base per year (two plant sizes) with an assumed level of 35% sucrose (wet weight basis) blended with the juice or puree before dehydration. One assumption made in their study was that a marketing share equivalent to 0.5% of the annual orange juice volume in the U.S. was attainable. 

Products J 0 and J l are meaty in aroma and flavor. 1 possesses a characteristic meaty note reminiscent of 1iver-sausage whilst has a roasted meat odor and a burnt meat taste. In addition, the cis stereoisomer has a carrot-like and mushroom-like aroma and a herbaceous and tropical fruit note. The flavor thresholds in water of JJD and 1 1 are below 100 ppb. 

Hydroxyacid esters are contained in several subtropical fruits like pineapple (26), passion fruit (27) and mango (2 ). 3-Hydroxyacid derivatives are formed as intermediates during de novo synthesis and P -oxidation of fatty acids, but the two pathways lead to opposite enantiomers. S-(+)-3-Hydroxyacyl-CoA-esters result from stereospecific hydration of 2,3-trans-enoyl-CoA during P -oxidation R-(-)-3-hydroxyacid derivatives are formed by reduction of 3-ketoacyl-S-ACP in the course of fatty biosynthesis. Both pathways may be operative in the production of chiral 3-hydroxyacids and 3-hydroxyacid esters in tropical fruits. 

Sour and metallic tastes in pharmaceuticals also can be reasonably masked. Sour substances containing hydrochloric acid are most effectively neutralized with raspberry and other fruit syrups. Metallic tastes in oral liquid products (e.g., iron) are usually masked by extracts of gurana, a tropical fruit. Gurana flavor is used at concentrations ranging from 0.001 to about 0.5% and may be useful in solid products as well (e.g., chewable tablets and granules). 

Canned tropical fruit salad Canned peaches Canned applesauce Edible fungi and fungus products Apricot, peach and pear nectars Apple juice ... 

In the world of fruits many other sensorially interesting fruits exist. Most of them are known only locally, and they are unknown to the consumers in the large markets. Especially many tropical fruits have never been exploited for their commercial value and they run the risk to disappear from the biosphere. Some have found an interest in home made products ... 

When the caramels are pulled and air is incorporated into the candy mass, flavourings resistant to oxidation are required. The most popular taste directions are caramel, cream, butter, coffee, cocoa, vanilla. In the case of products where dairy ingredients and sugars are used, a browning reaction (caramelization) takes place. The flavour type has to harmonize with the inherent flavour of the candy. In caramels with a fruity taste, oil-soluble fruit flavourings can be used. Flavour types such as orange, lemon, raspberry, cherry, strawberry, blackcurrant and tropical fruits are typical. 

Chiral 3-hydroxyacid esters and 3-,5-acetoxyacid esters have been identified in tropical fruits and other products (J 4). These compounds are intermediates in B-oxidation and de novo synthesis of fatty acids, but exhibit opposite configuration at the carbinol carbon. 

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