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Cruz MAAS, Coimbra PPS, Araújo-Lima CF, Freitas-Silva O, Teodoro AJ. Hybrid Fruits for Improving Health-A Comprehensive Review. Foods 2024; 13:219. [PMID: 38254523 PMCID: PMC10814314 DOI: 10.3390/foods13020219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 12/30/2023] [Accepted: 01/03/2024] [Indexed: 01/24/2024] Open
Abstract
Several species of hybrid fruits, such as citrus, grapes, blueberries, apples, tomatoes, and lingonberries among others, have attracted scientific attention in recent years, especially due to their reported antioxidant and anti-inflammatory properties. The bagasse, leaves, bark, and seeds of these hybrid fruits have large amounts of polyphenols, such as flavonoids, which act as potent antioxidants. Several studies have been carried out in cellular models of neurotoxicity of the extract of these fruits, to document the beneficial effects for human health, as well as to prove its antiproliferative effect in cancer cells. In the present review, through a synthesis of existing information in the scientific literature, we demonstrate that hybrid fruits are a source of antioxidant and bioactive compounds, which act in the inhibition of diseases such as cancer, diabetes, and inflammatory and neurodegenerative diseases, and consequently improving human health.
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Affiliation(s)
- Marta A. A. S. Cruz
- Food and Nutrition Program, Functional Foods Laboratory, Federal University of the State of Rio de Janeiro, Rio de Janeiro 22290-240, RJ, Brazil;
| | - Pedro P. S. Coimbra
- Laboratory of Environmental Mutagenesis, Federal University of the State of Rio de Janeiro, Rio de Janeiro 22290-240, RJ, Brazil; (P.P.S.C.); (C.F.A.-L.)
- Laboratory of Pharmaceutical and Technological Innovation, Department of Genetics and Molecular Biology, Federal University of the State of Rio de Janeiro, Rio de Janeiro 22290-240, RJ, Brazil
| | - Carlos F. Araújo-Lima
- Laboratory of Environmental Mutagenesis, Federal University of the State of Rio de Janeiro, Rio de Janeiro 22290-240, RJ, Brazil; (P.P.S.C.); (C.F.A.-L.)
- Laboratory of Pharmaceutical and Technological Innovation, Department of Genetics and Molecular Biology, Federal University of the State of Rio de Janeiro, Rio de Janeiro 22290-240, RJ, Brazil
| | | | - Anderson J. Teodoro
- Food and Nutrition Program, Functional Foods Laboratory, Federal University of the State of Rio de Janeiro, Rio de Janeiro 22290-240, RJ, Brazil;
- Integrated Food and Nutrition Center, Department of Nutrition and Dietetics, Fluminense Federal University, Niterói 24020-140, RJ, Brazil
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Riveros-Gomez M, Baldán Y, Román MC, Fabani MP, Mazza G, Rodríguez R. Drying and rehydration kinetics of peeled and unpeeled green apple slices (Granny Smith cv). JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2022; 57:835-847. [PMID: 36134516 DOI: 10.1080/03601234.2022.2126246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
In this work, the kinetics of drying and rehydration of green apple slices peeled and unpeeled (Granny Smith cv) were studied. The apple slices were dried at 50, 60, and 70 °C, and after that, rehydrated at ambient (Ta) and boiling temperature (Tb). The drying kinetics were adjusted with the Dincer and Dost model, giving a good fit. Effective diffusivity (Deff) and the convective mass transfer coefficient (hm) were also determined, both coefficients increase with drying temperature, being 1.25 × 10-9 m2 s-1 and 9.53 × 10-7 m2 s-1 the highest values obtained for the peeled apple slices respectively. Peleg and Weibull models were adjusted to the rehydration experimental data obtaining a good fit (R2 > 0.99). Deff values increase significantly with rehydration temperature but take similar values between peeled and unpeeled samples. Acidity, pH, moisture content, solid soluble content, and equivalent diameter were determined to compare the fresh apple slices with those after dehydration and the post-rehydration process. The apple slices rehydrated at boiling temperature better preserved the characteristics of fresh samples due to the short immersion times in water, no significant differences were observed between peeled and unpeeled apples. According to the results, it is convenient to dry the apple slices unpeeled at 70 °C and rehydrate them at Tb.
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Affiliation(s)
- Mathias Riveros-Gomez
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
| | - Yanina Baldán
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
| | - María Celia Román
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
| | - María Paula Fabani
- Facultad de Ingeniería (UNSJ), Instituto de Biotecnología, San Juan, Argentina
| | - Germán Mazza
- Biotecnología y Energías Alternativas, PROBIEN (CONICET-UNCo), Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Neuquén, Argentina
- Patagonia Confluencia, Centro Científico Tecnológico CONICET, Neuquén, Argentina
| | - Rosa Rodríguez
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
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