The Loss of Aroma Components of the Fruit of<i>Vangueria infausta</i>L. (African Medlar) After Convective Drying

Ráice, Rui; Chiau, Eulália; Sjöholm, Ingegerd; Bergenståhl, Björn

doi:10.1080/07373937.2014.995804

Cited by 7 publications

(3 citation statements)

References 41 publications

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“…According to [9], the body needs vitamin C to create blood vessels, cartilage, muscle, and collagen in bones. The body's ability to repair depends on vitamin C as well.…”

Section: Vitamin C and Its Role In Human Healthmentioning

confidence: 99%

“…Most fruits can be consumed raw and are widely available throughout the year [18]. For the reasons listed above, fruits are unique in their contributions to human health and are therefore regarded as the most significant food in terms of food science and technology [9]. The African medlar fruit contains a variety of biochemical components, including vitamins, crude proteins, micro and nanoelements, potassium, phosphorus, iron, and zinc, which suggests that the crop may play a significant role in the food industry and help prevent most diseases associated with a lack of fruit consumption according to authors such as [7], shown in Table 3.…”

Section: Fruitmentioning

confidence: 99%

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Biochemical constituents and the role of African wild medlar (Vangueria infausta) in human nutrition: a review

Maluleke,

Ralulimi,

Machete

2024

Discov Sustain

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This publication presents the biochemical components, the botanical characteristics, and the significance of African medlar to human nutrition and developments on the fruits’ uses in biotechnology and the food industry. African wild medlar (Vangueria infausta subsp infausta) is one of the multitudes of underutilised wild edible indigenous fruit trees that grows naturally throughout Southern Africa. Available literature shows that almost every part of the tree, have known nutritional or medicinal benefits. In-depth literature search using keywords (Vangueria infausta subsp infausta, African wild medlar, biochemical constituents, underutilised crops of Africa, human nutrition and recommended daily intake) was used to source credible literature accessible from online sources such as Scopus, ResearchGate, Web of Science, Google Scholar, and Science Direct. The degree of relevance to each item linked to the review were used as an inclusion and exclusion criteria for suitable literature and for data analysis purposes. The results of the study reveal that fresh or processed African wild medlar fruit is consumable. The fruit contains significant levels of vitamins, phenols, macro and micro-nutrients, that humans require in both large and small amounts. Due to its richness in biochemical constituents such as flavonoids, phenols, proteins, vitamin C and zinc, African medlar fruit has a potential to meet the human recommended daily intake (RDI), thus can be considered a potential functional food crop. Rural communities in Southern Africa use African medlar fruit as a raw material for value-added products including jam, juice, alcohol-based products, and medication. Therefore, commercialization of this crop could play a pivotal role in accelerating the sustainable development goals SDG 1 (no poverty), subsequently addressing SDG 2 (Zero hunger). The study unearthed a need for further research, in particular empirical studies and highlights a great potential for government interest in entrepreneurial projects of commercialisation and agro-processing of African medlar fruit tree.

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“…According to [9], the body needs vitamin C to create blood vessels, cartilage, muscle, and collagen in bones. The body's ability to repair depends on vitamin C as well.…”

Section: Vitamin C and Its Role In Human Healthmentioning

confidence: 99%

Section: Fruitmentioning

confidence: 99%

Biochemical constituents and the role of African wild medlar (Vangueria infausta) in human nutrition: a review

Maluleke,

Ralulimi,

Machete

2024

Discov Sustain

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“…Extraction is usually followed by volatiles' analysis, and this is often carried out with the aid of versatile instruments such as gas chromatography with flame ionisation detection (GC-FID), gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and the comprehensive two-dimensional gas chromatography-mass spectrometry (GCx GC-MS) (Raice et al, 2015;Allamy et al, 2018;Neta et al, 2019). These different techniques provide excellent sensitivity and results.…”

Section: Analysis Of Volatile Compounds In Dehydrated Fruitsmentioning

confidence: 99%

Flavour chemistry of dehydrated exotic fruits

Lasekan¹,

Hashim²,

Lasekan³

2022

IFRJ

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Dehydrated fruit pieces and purées are commonly used in many food formulations and toppings for food products like yogurts, ice creams, and cereals. However, one of the biggest problems in fruit dehydration is the prevention of the development of unpleasant off-flavour that can negatively impact on the sensory quality of the final dried fruit products. In recent years, fruit dehydration has been conducted using either thermal or non-thermal drying techniques. Therefore, the present review examines how the different dehydration technologies, namely conventional hot air-drying, ultrasonic-assisted hot air-drying, sun-drying, spray-drying, Refractance WindowTM drying, cast-tape drying, thin-layer catalytic far-infrared radiation drying, withering, freeze-drying, microwave-drying, and osmotic dehydration impact on the volatile constituents of the final dried fruit products. Drying processes result in noticeable losses/reduction of several impact odorants. Moreover, some compounds are produced either via: (1) hydrolysis of relevant glycosides under high temperatures, or (2) thermal degradation of volatile and non-volatile precursors as well as oxidation and Maillard reactions which result in the production of heterocyclics, and saturated and unsaturated aldehydes. Of significance is the Refractance WindowTM drying which exhibits high retention potential (~ 90%) of volatile compounds present in fresh fruits. Refractance WindowTM drying technology ensures rapid drying of food products at very low temperature.

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Quality aspects of marula (Sclerocarya birrea) fruit, nutritional composition, and the formation of value-added products for human nutrition: a review

Lekhuleni,

Shabalala,

Maluleke

2024

Discov Food

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The review aimed to explore the reported biochemical, nutritional, and quality aspects of marula fruit and its value-added products for enhancement of human nutrition. Marula (Sclerocarya birrea) fruit is one of the underutilised indigenous fruits that grows naturally across the northern and eastern regions of Southern Africa. A search on Google Scholar, Scopus, Science Direct, and Web of Science databases was conducted in September and November of 2023. Use the following search “terms’’ to find relevant literature: “Marula fruit, underutilised African fruit crops, “Nutritional composition of marula fruit”, “biochemical constituents of marula fruit, “marula fruit value-added products, function in human health and nutrition”. Available literature shows that almost every part of a tree, namely the leaves, bark, roots, and fruit, have known nutritional benefits for human health and nutrition. The fruit contains valuable biochemical constituents such as vitamin C, carotene, flavonoids, phenols, calcium, magnesium, iron, and zinc. Its value-added products, such as alcoholic beverages, juice, jam, and nuts, contain biochemical constituents with potential enrichment of human health and nutrition, endorsing a compelling case for potential commercialisation globally. The different nutritional and biochemical properties were compared against the human recommended daily intake to determine their potential role in human health and nutrition. The study reveals that the marula fruit and its value-added products may be vital in providing the required nutrients to meet human nutritional daily needs and could play a pivotal role in accelerating the Sustainable Development Goals 1 and 2 (no poverty and zero hunger). Therefore, there is a need for more research on agroprocessing of marula fruit to create nutritious value-added products, for potential commercialisation. As a result, the objective of the study was to examine the literature on the biochemical components of marula fruit and its value-added products, comparing them to the daily recommended intake, while assessing their possible significance in human nutrition for possible commercialisation.

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The Loss of Aroma Components of the Fruit ofVangueria infaustaL. (African Medlar) After Convective Drying

Cited by 7 publications

References 41 publications

Biochemical constituents and the role of African wild medlar (Vangueria infausta) in human nutrition: a review

Biochemical constituents and the role of African wild medlar (Vangueria infausta) in human nutrition: a review

Flavour chemistry of dehydrated exotic fruits

Quality aspects of marula (Sclerocarya birrea) fruit, nutritional composition, and the formation of value-added products for human nutrition: a review

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