Processing of raspberries to dried fruit foam: impact on major odorants

Discarded floral foam as a source for green preparation of sustainable adsorbent for quick and efficient removal of phenoxyacetic acid herbicides from waters

Due to the high toxicity and increasing consumption, efficient removal of phenoxyacetic acid herbicides (PAAHs) from water is imperative. In current study, a new adsorbent was prepared by modifying porous carbon derived from disused floral foam with chitosan (CS) (ACFC). Density functional theory (DFT) calculation uncovered that the amino and hydroxyl groups in the introduced CS played a critical role in the efficient adsorption of ACFC towards PAAHs. Batch experiments were performed to study the adsorption behaviors and removal mechanism. Under the optimal adsorption conditions, the PAAHs residues in various environmental waters were efficiently removed within 20 min by the ACFC, the removal rates varied from 81.9 % to 93.8 %, which remarkably better than that achieved on unmodified carbon (32.5-56.5 %). The maximum adsorption capacities were in the range of 172-221 μg/g. In addition, the prepared adsorbent presented excellent preparation repeatability and acceptable reusability. In comparison with reported adsorbents, the ACFC displayed some merits such as low cost, green, short removal period and high removal rate. The current study not only supplies a cost-effective and sustainable adsorbent for the removal of PAAHs residues from waters, but also opens up a new route for the recycle utilization of disused floral foam.

Foodomics uncovers functional and volatile metabolite dynamics in red raspberry chewable tablet optimized processing

Raspberries are known to contain valuable metabolites and possess a robust antioxidant capacity. However, the impact of different tablet processing stages on the nutritional content and flavor profile of raspberries remains unclear. The dynamic profile of functional and volatile metabolites was investigated through foodomics combined with UPLC-MS/MS-based widely targeted metabolomics and HS-SPME-GC-MS, and antioxidant capacities were assessed during tablet processing. 1336 functional metabolites and 645 volatile metabolites were identified. Results indicated tablets retained 34% ∼ 61% of the total volatile contents. In addition, the conversion intensity of functional metabolites was consistent with the order of "Tableting > Freeze-drying > Crushing". Compared to raspberry, tablets showed higher antioxidant activity, which was positively correlated with vitamin contents. This study elucidated that tablet formation demonstrated advantages in antioxidation and aroma retention, which may provide insights for enhancing quality during the tableting process.

The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein-Polysaccharide Blends

Hydrocolloids are widely used in food processing because of their texture-forming abilities, which help to preserve the quality of sensitive compounds, e.g., in dried fruit foams, which have recently emerged in healthier alternative snacks. Our aim was to investigate the protective role of maltodextrin in improving the storage stability of fruit foams. This study evaluated the effect of maltodextrin concentrations on the stability of the following quality parameters: anthocyanins, ascorbic acid, color, texture, and sensory perception of dried foamed raspberry pulp during storage. This study compared three concentrations (5%, 15%, and 30% w/w) of maltodextrin in mixtures, evaluating their effect on the stability of these parameters over a 12-week storage period. The foam samples were stored at 37 °C to accelerate chemical reactions under vacuum packaging conditions which excluded oxygen. The addition of 30% maltodextrin to the raspberry pulp blend resulted in the highest retentions in all compounds tested, i.e., 74% for ascorbic acid and 87% for anthocyanins. Color and texture were similarly preserved. Adding 30% maltodextrin to the mixture did not negatively influence the acceptability of sensory perception. Maltodextrin thus represents an effective protective agent for preserving nutritional and sensory qualities for a longer storage period. Hence, using MD together with potato protein was optimal for enhancing the storage stability of fruit foam, which is important for the food industry.