Research on the Consumption Trend, Nutritional Value, Biological Activity Evaluation, and Sensory Properties of Mini Fruits and Vegetables

Abstract

Mini fruits and vegetables (MFV) are pocket fruits and vegetables whose shape and volume are significantly smaller than those widely sold and well-known normal fruits and vegetables (NFV) on the market. Through the research on the market status and consumption trends of MFV, it was found that MFV have recently become a new market favorite. However, compared with NFV, there was found to be no relevant data on sensory quality, nutritional value, safety, etc. of MFV; this could indicate low consumer awareness of MFV, which in turn affects their planting and sales choices, as well as the market scale remaining small. In this context, six MFV with high degree of marketization were selected and compared with their corresponding NFV to evaluate the nutritional value, biological activity, and sensory properties. The results showed the nutritional value of MFV to be mainly related to their species. The nutritional value of MFV derived from immature, tender vegetables was generally lower than that of mature NFV. For example, the content of zeaxanthin in normal maize was 0.43 mg/kg, which was about 2.87 times that of mini maize (0.15 mg/kg). For newly cultivated mini varieties, their nutritional value often had different trends and rules compared with NFV. The nutritional value obtained by consuming MFV is not equal to that obtained by consuming the corresponding NFV of the same weight.

Comparative study on the impact on mouse livers of different amounts of Chinese Baijiu, beer, and wine consumption

“…PCA, which uses the idea of dimension reduction to remove overlapping parts of numerous information and transform multiple variables into a few unrelated comprehensive variables, has been widely used in the comprehensive evaluation of food quality (Wang et al, 2021). Overall, based on liver injury parameters, including serum indicators (AST, ALT, TC, TG, ALP, TBIL, SOD, T-AOC) and liver indicators (CAT, GSH, SOD, MDA, Oil red area), PCA was performed for the treatment of different alcoholic beverages and different drinking amounts (Figure 6).…”