Exploring the potential nutraceutical values of durian (Durio zibethinus L.) – An exotic tropical fruit

Ho, Lee-Hoon; Bhat, Rajeev

doi:10.1016/j.foodchem.2014.07.020

Cited by 106 publications

(78 citation statements)

References 47 publications

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“…Besides the wonderful taste, the durian is rich in mineral contents of potassium, magnesium, sodium, and calcium, and nutritional values of vitamin A, β-carotene, and vitamin C (Ho and Bhat, 2015). In recent decades, the durian fruit and its wastes have been explored as food additives for various uses as preservative, thickening agent, antimicrobial agent, and for potential pharmaceutical applications (Ho and Bhat, 2015).…”

Section: Durian (Durio Zibethinus)mentioning

confidence: 99%

Current trends of tropical fruit waste utilization

Cheok

Adzahan

Rahman

et al. 2016

Critical Reviews in Food Science and Nutrition

121

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Recent rapid growth of the world's population has increased food demands. This phenomenon poses a great challenge for food manufacturers in maximizing the existing food or plant resources. Nowadays, the recovery of health benefit bioactive compounds from fruit wastes is a research trend not only to help minimize the waste burden, but also to meet the intensive demand from the public for phenolic compounds which are believed to have protective effects against chronic diseases. This review is focused on polyphenolic compounds recovery from tropical fruit wastes and its current trend of utilization. The tropical fruit wastes include in discussion are durian (Durio zibethinus), mangosteen (Garcinia mangostana L.), rambutan (Nephelium lappaceum), mango (Mangifera indica L.), jackfruit (Artocarpus heterophyllus), papaya (Carica papaya), passion fruit (Passiflora edulis), dragon fruit (Hylocereus spp), and pineapple (Ananas comosus). Highlights of bioactive compounds in different parts of a tropical fruit are targeted primarily for food industries as pragmatic references to create novel innovative health enhancement food products. This information is intended to inspire further research ideas in areas that are still under-explored and for food processing manufacturers who would like to minimize wastes as the norm of present day industry (design) objective.

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Section: Durian (Durio Zibethinus)mentioning

confidence: 99%

Current trends of tropical fruit waste utilization

Cheok

Adzahan

Rahman

et al. 2016

Critical Reviews in Food Science and Nutrition

121

View full text Add to dashboard Cite

show abstract

“…ethyl 2-methylbutyrate) and volatile sulphur compounds (e.g. thiols and sulphides) (Ho & Bhat, 2015). Durian is normally consumed fresh and its availability is limited to its fruiting season from May to August, and short shelf life of two to five days at room temperature (Haruenkit et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Chua

Voon

et al. 2017

SAJEV

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This work evaluated the effects of inoculation time of Oenococcus oeni on the kinetics of fermentation and chemical constituents of durian wine produced using a non-Saccharomyces yeast, Torulaspora delbrueckii. The growth of T. delbrueckii in mixed-culture fermentations was significantly adversely affected by the presence of O. oeni, and the growth of malolactic bacteria was also affected by the metabolism of yeast during fermentation. The level of ethanol produced in simultaneous alcoholic and malolactic fermentation (SIM, 6.93%, v/v) was comparable to that in the Saccharomyces cerevisiae EC-1118 control (6.75%, v/v); both levels were relatively higher than that in the T. delbrueckii Biodiva control (6.39%, v/v) and the other two sequential fermentations (oenococci inoculated after four and seven days of alcoholic fermentation, SEQ 4 th , 6.34% and SEQ 7 th , 6.33% v/v respectively). The final concentrations of organic acids and esters in the mixed-culture wines were correlated with the inoculation time of O. oeni. SIM produced relatively higher levels of ethyl esters (ethyl esters of hexanoate, octanoate, decanoate and lactate) and acetate esters (ethyl acetate and isoamyl acetate) than those in SEQ 4 th , SEQ 7 th and the Biodiva control. This suggests that SIM would contribute fruity aroma properties to and modulate the mouthfeel of durian wine. The production of 3-(ethylthio)-1-propanol could compensate for the weak onion-like odour caused by the decrease in initial volatile sulphur compounds. Overall, this research suggests that SIM treatment is an effective way to produce durian wine with higher ester production.

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“…Fresh fruits are essential sources of bioactive compounds such as anthocyanins, vitamins, flavonoids and phenolics. Bioactive compounds exhibit potent antioxidant activity, and act against harmful diseases that are generated by the presence of free radicals [38]. Longkong fruit has been reported to be a rich source of bioactive compounds, especially polyphenolics, flavonoids and vitamins [4,39,40].…”

Section: (Table I)mentioning

confidence: 99%

Postharvest physiology and handling of longkong fruit: A review

Venkatachalam¹

2016

Fruits

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-Introduction. Longkong fruit has a high economic value in South-East Asia, especially in Thailand. It has unique nutritional and organoleptic characteristics that contribute to fruit exports to numerous countries. Research issues. However, severe pericarp browning, fruit drop, moisture loss, off-flavor and chilling injury are the predominant problems in harvested longkong fruit during handling and storage. Temperature (low and high) and environmental conditions are the key factors that cause the majority of quality losses in longkong fruit, followed by postharvest decay. The postharvest handling of longkong fruit aims to prolong its quality and value, but it is not yet adequately developed and, as a result, several processing issues are still common. Investigated research areas. Optimal storage conditions, modified atmosphere packaging, chemical dipping and fumigation technology are widely applied to control longkong fruit postharvest losses. Although there have been numerous studies carried out on longkong fruit in the last decade, they were carried out in various countries and several languages. The present review attempts to summarise some of the most significant findings that involve fruit ripening and postharvest storage; in particular, the different treatments developed to extend the shelf life of longkong fruit.Keywords: longkong / Aglaia dookkoo / fruit ripening / maturity stage / phenolics / postharvest technology / shelf life Résumé -Physiologie post-récolte et manutention des fruits du longkong : Revue de synthèse. Introduction. Les fruits du longkong ont une valeur économique élevée en Asie du Sud-Est, notamment en Thaïlande. Ils ont des caractéristiques nutritionnelles et organoleptiques uniques qui contribuent aux exportations vers de nombreux pays. Problématique de recherche. Cependant, le fort brunissement du péricarpe, la chute prématurée des fruits, la perte en eau et de saveur et les blessures dues au froid sont les problèmes prédominant au cours de la manutention et du stockage des récoltes de fruits du longkong. Les températures (basse et haute) et les conditions environnementales sont les principaux facteurs qui causent la majorité des pertes de qualité du longkong, suivies par les pourritures postrécolte. La manutention post-récolte des fruits du longkong vise à prolonger leur qualité et leur valeur, mais on n'a pas encore développé de technique adéquate et, en conséquence, les problèmes de traitement sont encore monnaie courante. Axes de recherche proposés. Les conditions optimales de stockage, le conditionnement sous atmosphère modifiée, le trempage chimique et la fumigation sont des technologies largement appliquées pour réduire les pertes post-récolte du longkong. De nombreuses études ont été menées sur les fruits du longkong dans la dernière décennie, mais dans divers pays et en plusieurs langues. La présente revue tente de synthétiser quelques-unes des conclusions les plus importantes concernant le mûrissement du fruit et le stockage après récolte et en particulier les diff...

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Exploring the potential nutraceutical values of durian (Durio zibethinus L.) – An exotic tropical fruit

Cited by 106 publications

References 47 publications

Current trends of tropical fruit waste utilization

Current trends of tropical fruit waste utilization

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Postharvest physiology and handling of longkong fruit: A review

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