Drying behaviour and optimization of drying conditions of pineapple puree and slices using refractance window drying technology.

Refractance window drying technology can be used to produce high quality dried fruit products due to its excellent retention of heat sensitive nutrients, organoleptic properties and bioactive compounds. This study optimised conditions for drying of pineapple slices and puree using RWDT. i-optimal design in Design Expert software was used to generate temperature-thickness combinations in form of runs. The independent factors considered included drying temperature (70-90 °C) and thickness (2-3 mm), and the responses included drying time and vitamin C concentration. The optimum solutions generated for RW drying temperature and pulp thickness were 86.2 °C and 2.9 mm for puree and 78.9 °C and 2 mm for slices. The drying times for puree and slices were 58 and 96 min, respectively with corresponding vitamin C content of 64.88 and 46.83 mg/100 g. Drying kinetics of puree and slices were determined at optimal conditions. Drying was found to follow Modified Midilli et al. Model. Pineapple powder obtained using optimal RWD conditions had low water activity (0.41), high solubility (74.64%) and dehydration ratio (4.12). Pineapple reconstituted drinks were developed and evaluated for consumer preference. Acceptability was highest at 15% inclusion of pineapple powder. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-021-05302-2.

Solanum anguivi Lam. Fruits: Their Potential Effects on Type 2 Diabetes Mellitus.

Type 2 diabetes mellitus (T2DM) is a complex metabolic disorder of glucose homeostasis associated with a status of insulin resistance, impaired insulin signaling, ß-cell dysfunction, impaired glucose and lipid metabolism, sub-clinical inflammation, and increased oxidative stress. Consuming fruits and vegetables rich in phytochemicals with potential antidiabetic effects may prevent T2DM and/or support a conservative T2DM treatment while being safer and more affordable for people from low-income countries. Solanum anguivi Lam. fruits (SALF) have been suggested to exhibit antidiabetic properties, potentially due to the presence of various phytochemicals, including saponins, phenolics, alkaloids, ascorbic acid, and flavonoids. For the saponin fraction, antidiabetic effects have already been reported. However, it remains unclear whether this is also true for the other phytochemicals present in SALF. This review article covers information on glucose homeostasis, T2DM pathogenesis, and also the potential antidiabetic effects of phytochemicals present in SALF, including their potential mechanisms of action.

Optimized formulation and processing protocol for a supplementary bean-based composite flour.

Protein-energy malnutrition is the most serious nutritional body depletion disorder among infants and young children in developing countries, attributable to inadequate energy and nutrient intake, partly due to high dietary bulk of weaning and infant foods. The gruels fed to children are typically of low nutrient and energy density due to the low flour incorporation rate required for drinking viscosity. The aim of this study was to develop a nutritious product, based on common dry beans and other grains, suitable for supplementary feeding. The optimal processing conditions for desired nutritional and sensory attributes were determined using Response Surface Methodology. For bean processing, soaking for 6, 15, or 24 h, germination for 24 or 48 h, and cooking under pressure for either 10 or 20 min were the independent variables. The processed bean flour's total polyphenol, phytic acid and protein content, the sensory acceptability of the bean-based composite porridge and its protein and starch digestibility were dependent variables. Based on product acceptability, antinutrients and protein content, as well as on protein and starch digestibility, the optimum processing conditions for the bean flour for infant and young child feeding were 24 h of soaking, 48 h of malting, and 19 min of steaming under pressure. These conditions resulted in a product with the highest desirability. The model equations developed can be used for predicting the quality of the bean flour and the bean-based composite porridge. Bean optimally processed and incorporated with grain amaranth and rice flours of a ratio of 40: 30: 30, respectively, resulted into flour with high energy, mineral, and nutrient density of the final porridge. The composite is well adaptable to preparation at rural community level. The use of these locally available grains and feasible processes could make a great contribution to nutrition security in sub-Saharan Africa and other developing countries.