In vitro fermentation end-products and rumen microbiome as influenced by microencapsulated phytonutrient pellets (LEDRAGON) supplementation.

The objective of this study was to investigate the effect of microencapsulated bioactive compounds from lemongrass mixed dragon fruit peel pellet (MiEn-LEDRAGON) supplementation on fermentation characteristics, nutrient degradability, methane production, and the microbial diversity using in vitro gas production technique. The study was carried out using a completely randomized design (CRD) with five levels of MiEn-LEDRAGON supplementation at 0, 1, 2, 3, and 4% of the total dry matter (DM) substrate. Supplementation of MiEn-LEDRAGON in the diet at levels of 3 or 4% DM resulted in increased (p < 0.05) cumulative gas production at 96 hours (h) of incubation time, reaching up to 84.842 ml/ 0.5 g DM. Furthermore, supplementation with 3% MiEn-LEDRAGON resulted in higher in vitro nutrient degradability and ammonia-nitrogen concentration at 24 h of the incubation time when compared to the control group (without supplementation) by 5.401% and 11.268%, respectively (p < 0.05). Additionally, supplementation with MiEn-LEDRAGON in the diet led to an increase in the population of Fibrobacter succinogenes at 24 h and Butyrivibrio fibrisolvens at 12 h, while decreasing the population of Ruminococcus albus, Ruminococcus flavefaciens, and Methanobacteriales (p < 0.05). Moreover, supplementation of MiEn-LEDRAGON in the diet at levels of 2 to 4% DM resulted in a higher total volatile fatty acids (VFA) at 24 h, reaching up to 73.021 mmol/L (p < 0.05). Additionally, there was an increased proportion of propionic acid (C3) and butyric acid (C4) at 12 h (p < 0.05). Simultaneously, there was a decrease in the proportion of acetic acid (C2) and the ratio of acetic acid to propionic acid (C2:C3), along with a reduction of methane (CH4) production by 11.694% when comparing to the 0% and 3% MiEn-LEDRAGON supplementation (p < 0.05). In conclusion, this study suggests that supplementing MiEn-LEDRAGON at 3% of total DM substrate could be used as a feed additive rich in phytonutrients for ruminants.

Valorization applications of pineapple and papaya byproducts in food industry.

The recent increase in the harvesting and industrial processing of tropical fruits such as pineapple and papaya is leading to unavoidable amounts of byproducts rich in valuable compounds. Given the significance of the chemical composition of these byproducts, new research avenues are opening up to exploit them in the food industry. In this sense, the revalorization of pineapple and papaya byproducts is an emerging trend that is encouraging the full harnessing of these tropical fruits, offering the opportunity for developing innovative value-added products. Therefore, the main aim of this review is to provide an overview of the state of the art of the current valorization applications of pineapple and papaya byproducts in the field of food industry. For that proposal, comprehensive research of valorization applications developed in the last years has been conducted using scientific databases, databases, digital libraries, and scientific search engines. The latest valorization applications of pineapple and papaya byproducts in the food industry have been systematically revised and gathered with the objective of synthesizing and critically analyzing existing scientific literature in order to contribute to the advancement of knowledge in the field of tropical byproduct revalorization providing a solid foundation for further research and highlighting scientific gaps and new challenges that should be addressed in the future.

Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties.

This study aimed to develop potentially synbiotic yellow mombin (Spondias mombin L.) beverages added with fructooligosaccharides and Lactiplantibacillus plantarum NRRL B-4496. Six formulations of yellow mombin beverages were prepared to measure the influence of fermentation and pH, which was adjustment to 4.5 for stability and quality parameters. Formulations were evaluated for probiotic survival, pH, titratable acidity, total phenolic compounds (TPC), and antioxidant activity for 28 days at 4 °C. Additionally, the proximate composition, color, sensory aspects, and survival to simulated gastrointestinal conditions were studied. At 21 days of storage, the viability of L. plantarum was 9 CFU/mL for the fermented symbiotic (SYNf) and non-fermented symbiotic with adjusted pH (SYNa) formulations. In addition, the fermented synbiotic with an adjusted pH beverage (SYNfA) showed a count of 8.2 log CFU/mL at 28 days. The formulations showed a high TPC (234-431 mg GAE/L), antioxidant activity (48-75 µM trolox), and a potential use as low-calorie beverages. The SYNf formulation showed an acceptability index higher than 70% and a high purchase intent. The SYNf and SYNa formulations maintained suitable probiotic counts after exposure to the simulated gastrointestinal digestion. Therefore, it was possible to develop a new potentially synbiotic yellow mombin beverage with a high sensory acceptance, supplying the market with a new functional food alternative.

Palm sap sugar an unconventional source of sugar exploration for bioactive compounds and its role on functional food development.

Palm sap sugar is a sweetener which is made from the sap or nectar collected from different varieties/species of palm trees. It has huge scope as an alternative sweetener in Indian market. It is a natural alternative to unhealthy cane sugar and is more beneficial for farmers as well. Some of its characteristic features are low GI value and its macro (Glucose: 0.49-86.90 g/100 ml, Fructose: 0.26-1.61, Sucrose: 5.30-27.00 g/100 ml) and micro (K: 65.28-1326.0, Na: 2.85-117.5, Mg: 0.54-31.00, Ca: 0.24-79.00 mg/100 ml) nutritional content. Palm sugar also has impact on colour, aroma and taste profile of the final product. The taste, sensory profile and nutritional attributes of palm sugar vary on the basis of its species, region of growth and climatic conditions. At present, traditional processing of palm sap leads to lower yield and higher expenses. There is huge potential in the field of development in processing techniques (Traditional processing, spray drying, membrane technology, and vacuum drying) to optimize the production of palm sugar. Palm sugar and other products from different parts of palm can be used to make a variety of other value-added products like toffees, chocolates, cola, toddy wine, candy, and palm vinegar etc. The purpose of this review paper is to summarise the composition of palm sap, distinctive qualities of the extracted sap, various production procedures, nutritional and physico-chemical properties of palm sugar, and the development of functional foods using palm sugar.

First Report of Colletotrichum fructicola Causing Fruit Rot and Leaf-Tip Dieback on Pineapple in Northern Thailand.

Pineapple is one of the most economically important fruits in tropical countries, particularly in Thailand. Canned pineapple is currently Thailand's main exported commodity to many countries, including the United States, Russia, Germany, Poland, and Japan. Fungal diseases are considered a permanent threat to fruits in the pre- and post-harvest stages, leading to considerable economic losses. Fungal disease is one of the primary causes of massive yield losses in pineapples around the world. Colletotrichum species are the most common fungal pathogens affecting different tropical fruits. Although there are many reports regarding Colletotrichum species associated with pineapple, they do not have molecular data to confirm species identification. However, the occurrence of Colletotrichum species on pineapple has not been reported in Thailand so far. In this study, we isolated and identified Colletotrichum fructicola on pineapple in northern Thailand and have proven its pathogenicity to the host. This is the first report of the occurrence of Colletotrichum in pineapple, based on morpho-molecular approaches.

Valorization of tropical fruits waste for production of commercial biorefinery products - A review.

Tropical fruit wastes (TFW) are considered as the major source of food and nutrition in the topical countries. In the recent years, modernization of agriculture has increased the tropical fruit production. Higher fruit production led to an increasing abundance in the tropical fruit waste. In general, the tropical fruit waste has no economic value and ends up in landfill. But in recent years it was observed that the tropical fruit waste can be valorized to produce value-added products ranging from compost, phytochemicals, and food products to biofuels. The tropical fruit waste has great potential to produce useful products in tropical areas. This review literature is an endeavor to understand the major tropical fruit wastes and their composition. The review presents a detailed investigation on tropical fruit waste composition, its conversion potential, role of microbes in waste valorization, production of commercially valuable products and future perspectives in waste valorization.

Comparison of energy consumption, color, ascorbic acid and carotenoid degradation in guava (Psidium guajava) pulp during conventional and ohmic heating.

This study aimed to compare the effect of ohmic and conventional heat treatments on red guava pulp, evaluating the effects on pulp color, degradation kinetics of ascorbic acid and carotenoids, together with the thermal efficiency of both treatments. Samples were heated by conventional heating (water bath) and ohmic heating (platinum electrodes) using alternating voltage of 21.2 V/m and average frequency of 60 Hz at temperatures of 60, 70 and 80 °C for 110 min. In general, the ascorbic acid degradation followed a first order kinetics, for both heat treatments, the pulp color showed no significant variation (p < 0.05) according to the type and time of heating applied, whereas the carotenoid content was favored by ohmic heating, at the two lowest temperatures tested. As for the heat transfer process, the ohmic treatment showed an average thermal efficiency of 40.93%, while the conventional heating, 2.62%, proving to be a promising emerging technology for processing viscous foods with suspended particles like fruit pulps.

Revealing the sensory impact of different levels and combinations of esters and volatile thiols in Chardonnay wines.

The assessment of different aroma families on tropical fruit aroma perception is still not well understood. This study aimed to investigate the effect of esters and volatile thiols on tropical fruit aroma perception in white wines. Four levels of thiols (none, low, medium and high) and three levels of esters (none, low, medium) were added to a dearomatized white wine base in a full factorial design. Check-All-That-Apply (CATA) was used to determine the aroma descriptors that most differentiated the wines followed by Sensory Descriptive Analysis (SDA) to evaluate the intensity of those significant aroma attributes. More than 78% of the total variance was described in the first two dimensions when using Canonical Variate Analysis. Tropical fruit aromas were associated with wines containing different levels of esters and ester-thiol combinations. Volatile thiols alone imparted an earthy aroma and were grouped with the control wine. The different ester-thiol combinations altered the tropical fruit aroma quality in the wines from citrus to passionfruit, pineapple and guava. Understanding the cause of tropical fruit aroma allows for targeted processing to achieve the desired wine sensory quality.

Application of Potentially Probiotic Fruit-Derived Lactic Acid Bacteria Loaded into Sodium Alginate Coatings to Control Anthracnose Development in Guava and Mango During Storage.

This study evaluated the efficacy of potentially probiotic fruit-derived lactic acid bacteria (LAB) strains loaded into sodium alginate (SA) coatings to control the anthracnose development in guava cv. Paluma and mango cv. Palmer caused by distinct pathogenic Colletotrichum species (C. asianum, C. fructicola, C. tropicale, C. siamense, C. karstii, and C. gloeosporioides) during 15 days of room temperature storage (25 ± 0.5 °C). The effects of the formulated coatings on physicochemical parameters indicative of overall postharvest quality of guava and mango were evaluated. The eight examined LAB strains caused strong inhibition on the mycelial growth of all target Colletotrichum species in vitro. LAB strains with the highest inhibitory effects (Levilactobacillus brevis 59, Lactiplantibacillus pentosus 129, and Limosilactobacillus fermentum 263) on the target Colletotrichum species were incorporated into SA coatings. These strains had viable counts of > 6 log CFU/mL in SA coatings during 15 days of room temperature storage. Application of coatings with SA + L. brevis 59, SA + L. pentosus 129, and SA + L. fermentum 263 delayed the development and decreased the severity of anthracnose lesions in guava and mango artificially contaminated with either of the tested Colletotrichum species. These coatings impacted positively on some physicochemical parameters indicative of postharvest quality and more prolonged storability of guava and mango. The formulated SA coatings loaded with tested fruit-derived potentially probiotic LAB strains could be innovative and effective strategies to control postharvest anthracnose and extend the storability of guava and mango.

Sustainable use of tropical fruits? Challenges and opportunities of applying the waste-to-value concept to international value chains.

Agriculture and food science literature on waste-to-value applications that allow upcycling of by-product ingredients is increasing. However, this stream of research rarely takes an international trade and sustainability systems perspective. This focused review defines the term of waste-to-value and the sustainable development goals connected to it, and points to the tensions and questions arising when international trade is involved. Further, it exemplifies the challenges and opportunities of waste-to-value in tropical fruit trade through five cases of tropical fruit from South America: Green coconut, açaí, maracujá, cambuci, and jabuticaba. We present a model of the international supply chain that indicates where the opportunities of waste-to-value applications in international tropical fruit trade are situated, and discuss which future research questions need to be addressed to tackle the challenges of waste-to-value in global tropical fruit chains. Establishing the waste-to-value approach in the export of yet-underused tropical fruits can amongst others improve local employment, preserve natural resources, allow favorable use of side-streams in local energy production, environmentally friendly packaging material for transport, and add health functionalities to the end-consumer products, but challenges have to be solved in order to ensure these environmental and social benefits materialize.

A colorimetric smartphone-based sensor for on-site AA detection in tropical fruits using Fe-P/NC single-atom nanoenzyme.

Ascorbic acid is one of the important vitamins to maintain human life activities and plays an irreplaceable role in regulating human redox metabolism. Fresh fruit can provide plenty of AA to maintain human metabolic balance. Thus, it is great significant to develop a rapid and convenient method for detection of AA to evaluate the freshness and nutritional quality of fruits. In this work, Fe single-atom nanoenzyme (Fe-SAN) based colorimetric sensor assisted with smartphone was designed for rapid and on-site AA detection in tropical fruits. Firstly, Fe-SAN with high oxidase-mimicking activity was synthesized by using green tea leaves as sources of carbon and nitrogen and NaH2PO2 as P source to obtain Fe-P/NC SAN, in which P was used to reconstruct the distribution of electronic to enhance the oxidase-mimicking activity of Fe-SAN. Besides, the as-synthesized Fe-P/NC SAN with remarkable oxidase-like activities could oxidize 3,3́,5,5́-tetramethylbenzidine (TMB) to blue colored oxidized TMB. AA could inhibit the oxidation of TMB, leading to blue fading. Based on the above principle, colorimetric sensor integrated with smartphone RGB mode was fabricated and exhibited a good linear detection range (0.5-100 µM) and low detection limit of 0.315 µM for AA detection under optimal conditions. More importantly, the developed sensor could rapidly and accurately detect AA in real sample, such as pineapple, wax apple and mango. Therefore, this research provides a new cost-effective method for the efficient and exact detection of AA in tropical fruit, which has a broad application prospect.

Physical characterization of frozen fruits from eight cultivars of the North American pawpaw (Asimina triloba).

Pawpaw (Asimina triloba [L.] Dunal) is an underutilized fruit native to North America. The fruit has a short shelf life, and browns and softens rapidly after harvesting. These characteristics present a challenge to the advancement of pawpaw as an economically viable specialty crop. This study evaluated the physical characteristics of frozen fruits from eight cultivars of the pawpaw fruit to establish the processing potential of pawpaw fruits. The results show that freeze-thaw cycle may have influenced the peel thickness, peel color, and pulp color of the fruits. Fruits of the Susquehanna cultivar had the highest fruit weight and pulp weight, making them potentially the most suitable for pulp processing. The pawpaw fruits had almost neutral pH ranging between 6.07 ± 0.21 and 6.47 ± 0.11, which could contribute to the rapid browning on exposure to air since an acidic pH is important for slowing enzymatic browning. To aid pawpaw juice extraction, enzymatic treatments may be necessary to increase the juice yield from the pulp. Overleese fruits may be the best for pawpaw juice production. These findings can aid in the selection of processing equipment and guide processors in their efforts to utilize pawpaw fruits to avoid postharvest and post-processing losses.

First report of Neoscytalidium dimidiatum causing stem canker on yellow dragon fruit (Hylocereus megalantus) in Ecuador.

Dragon fruit cultivation is an emerging industry in Ecuador. In August of 2020, yellow dragon fruit plants (Hylocereus megalantus) showing brown hardened scabs on cladodes and fruits were observed in a field in Guayas, a coastal province of Ecuador (Fig. 1A). Symptoms were observed in ~ 40% of the assessed plants (n=100) with damage varying from mild (necrotic spots) to severe (canker). Ten cladode sections of ~ 10 cm2 with signs of canker were collected from five affected plants (two from each plant). Symptomatic cladode sections were sliced, surface-sterilized with a solution of 1% sodium hypochlorite, rinsed with sterile water, transferred into potato dextrose agar (PDA) media, and incubated at 28°C for five days in the dark. Three fungal isolates recovered from the cladodes produced colonies with dense dark aerial mycelia that matched the morphological description for Neoscytalidium dimidiatum (Crous et al 2006) (Fig 1B, 1C). Arthric chains of cylindrical conidia were observed under the microscope and presented zero or one septum with sizes between 10.9 ± 0.27 x 4.97 ± 0.36 µm (n=50). Pycnidia produced ellipsoid-shaped conidia, and sizes ranged from 4.5 ± 0.3 x 11.02 ± 0.5 µm (n=50). Cultured isolates were subjected to DNA extractions using the fungal DNA mini kit (Omega, Bio-Tek, Inc) for molecular identification by amplifying the 5.8S rDNA and adjacent internal transcriber spacer (ITS) 1 and 2 regions using primers (ITS1 / ITS4) as described (White et al., 1990). In addition, the ß-tubulin and elongation factor 1-α targets were amplified by primers Bt2a / Bt2b (Glass and Donaldson, 1995) and EF1-728 F / EF1-986R (Carbone and Kohn, 1999), respectively, following the recommended PCR conditions. Amplified products were cloned using a pGEMT-easy kit (Promega, USA) and sequenced. Sequence comparisons for each target revealed that the three isolates were 100% identical to each other. Sequences obtained from a single plant were submitted to NCBI Genbank and assigned acc. Numbers OP377444, OP381216, and OP381217, for the ITS, ß-tubulin, and elongation factor, respectively. BLAST analyses of the three amplified targets confirmed homology to counterparts from N. dimitiatum, with 99-100 % identities to isolates from China (JX524168), United Arab Emirates (MN447201), and Israel (KF020895). To fulfill Koch´s postulates, thirteen 4-month-old healthy plants were inoculated either with the pathogen (n=10) or mock-inoculated (n=3). In addition, two detached yellow dragon fruits and a mock were inoculated following the same protocol as stems. Inoculation was performed by making small wounds on cladodes or fruits using a sterile needle and placing a 2-mm agar plug containing mycelia from a 7-day-old colony. For mock inoculations, 2-mm plugs with clean PDA media were used. The inoculated area was wrapped with black plastic film for seven days at 27 to 32°C. At ten days post-inoculation, brown scab lesions with an orange halo were observed in the inoculated plants but not in the mock-inoculated plants and fruit (Fig. 1D, 1E). N. dimidiatum was re-isolated from experimentally-induced canker lesions, and morphologically identified. Stem canker caused by N. dimidiatum is a severe disease affecting dragon fruit production worldwide (Chuang et al., 2021). In Ecuador, this pathogen was found affecting yellow dragon fruit (H. megalantus) under natural conditions; however, under experimental conditions, red dragon fruit (H. undatus), which is widely produced in several coastal provinces of the country, was also found to be susceptible. Further studies are needed to investigate epidemiological aspects of this important pathogen, which threatens dragon fruit production in Ecuador.

The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with Inulin.

Inulin is a popular prebiotic that is often used in the production of ice cream, mainly to improve its consistency. It also reduces the hardness of ice cream, as well as improving the ice cream's organoleptic characteristics. Inulin can also improve the texture of sorbets, which are gaining popularity as an alternative to milk-based ice cream. Sorbets can be an excellent source of natural vitamins and antioxidants. The aim of this study was to evaluate the effect of the addition of inulin on the sensory characteristics and health-promoting value of avocado, kiwi, honey melon, yellow melon and mango sorbets. Three types of sorbets were made­two with inulin (2% and 5% wt.) and the other without­using fresh fruit with the addition of water, sucrose and lemon juice. Both the type of fruit and the addition of inulin influenced the sorbet mixture viscosity, the content of polyphenols, vitamin C, acidity, ability to scavenge free radicals using DPPH reagent, melting resistance, overrun and sensory evaluation of the tested sorbets (all p < 0.05). The addition of inulin had no impact on the color of the tested sorbets, only the type of fruit influenced this feature. In the sensory evaluation, the mango sorbets were rated the best and the avocado sorbets were rated the worst. Sorbets can be a good source of antioxidant compounds. The tested fruits sorbets had different levels of polyphenol content and the ability to scavenge free radicals. Kiwi sorbet had the highest antioxidant potential among the tested fruits. The obtained ability to catch free radicals and the content of polyphenols proved the beneficial effect of sorbets, particularly as a valuable source of antioxidants. The addition of inulin improved the meltability, which may indicate the effect of inulin on the consistency. Further research should focus on making sorbets only from natural ingredients and comparing their health-promoting quality with the ready-made sorbets that are available on the market, which are made from ready-made ice cream mixes.

Anthocyanins in Chronic Diseases: The Power of Purple.

Anthocyanins are mainly purple-coloured phenolic compounds of plant origin that as secondary metabolites are important in plant survival. Understanding their health benefits in humans requires sourcing these unstable compounds in sufficient quantities at a reasonable cost, which has led to improved methods of extraction. Dark-coloured fruits, cereals and vegetables are current sources of these compounds. The range of potential sustainable sources is much larger and includes non-commercialised native plants from around the world and agri-waste containing anthocyanins. In the last 5 years, there have been significant advances in developing the therapeutic potential of anthocyanins in chronic human diseases. Anthocyanins exert their beneficial effects through improvements in gut microbiota, oxidative stress and inflammation, and modulation of neuropeptides such as insulin-like growth factor-1. Their health benefits in humans include reduced cognitive decline; protection of organs such as the liver, as well as the cardiovascular system, gastrointestinal tract and kidneys; improvements in bone health and obesity; and regulation of glucose and lipid metabolism. This review summarises some of the sources of anthocyanins and their mechanisms and benefits in the treatment of chronic human diseases.

Phytonutrient pellet supplementation enhanced rumen fermentation efficiency and milk production of lactating Holstein-Friesian crossbred cows.

The objective of this experiment was to investigate the effects of inclusion of dragon fruit peel pellet (DFPP) and dietary non-protein nitrogen (NPN) on nutrients digestibility, rumen fermentation efficiency, plasma antioxidant activity, microbial protein synthesis, milk yield and composition in lactating Holstein-Friesian crossbred cows. Four animals were randomly allotted to 4 dietary treatments according to a 2 × 2 factorial arrangement in 4 × 4 Latin square design. The treatments were as follows: 300 g DM of DFPP +100 g of urea (T1), 300 g DM of DFPP + 200 g of urea (T2), 400 g DM of DFPP + 100 g of urea (T3), and 400 g DM of DFPP + 200 g of urea (T4), respectively. The results showed that intake of rice straw was increased (P < 0.01) by the DFPP addition. Including DFPP and urea did not affect (P > 0.05) the NDF and ADF digestibilities, but increased the apparent digestibilities of dry matter, organic matter, and crude protein (P < 0.01). Rumen fermentation process, especially the propionate concentration, was significantly increased by the DFPP levels. The plasma antioxidant activity was increased (P > 0.05) with the addition of DFPP. The DFPP improved (P < 0.01) microbial protein synthesis. The supplementation of DFPP and urea increased (P < 0.05) milk fat, whereas milk yield and 3.5% fat corrected milk were only increased (P < 0.05) by the DFPP supplementation. Based on these results, addition of DFPP at 400 g/animal per day with urea at 100 g/animal per day improved rumen fermentation, plasma antioxidant activity, milk yield and milk fat percentage.

Diversity, phylogeny and evolution of the rapidly evolving genus Psidium L. (Myrtaceae, Myrteae).

BACKGROUND AND AIMS: Psidium is the fourthth largest genus of Myrtaceae in the Neotropics. Psidium guajava is widely cultivated in the tropics for its edible fruit. It is commercially under threat due to the disease guava decline. Psidium cattleyanum is one of the 100 most invasive organisms in the world. Knowledge of the phylogenetic relationships within Psidium is poor. We aim to provide a review of the biology, morphology and ecology of Psidium, a phylogenetic tree, an infrageneric classification and a list of species. METHODS: Morphological and geographic data were obtained by studying Psidium in herbaria and in the field between 1988 and 2020. Forty-six herbaria were visited personally. A database of approx. 6000 specimens was constructed, and the literature was reviewed. Thirty species (about a third of the species in the genus) were sampled for molecular phylogenetic inference. Two chloroplast (psbA-trnH and ndhF) and two nuclear (external transcribed spacer and internal transcribed spacer) regions were targeted. Phylogenetic trees were constructed using maximum likelihood (ML; RaxML) and Bayesian inference (BI; MrBayes). KEY RESULTS: Psidium is a monophyletic genus with four major clades recognized as sections. Section Psidium (ten species), to which P. guajava belongs, is sister to the rest of the genus; it is widespread across the Neotropics. Section Obversifolia (six species; restricted to the Brazilian Atlantic Forest), which includes P. cattleyanum, is sister to the innermost clade composed of sister sections Apertiflora (31 species; widespread but most diverse in the Brazilian Atlantic Forest) + Mitranthes (26 species; widespread in dry forests and probably diverse in the Caribbean). Characters associated with diversification within Psidium are discussed. CONCLUSIONS: Research on pre-foliation, colleters, leaf anatomy, leaf physiology, staminal development, placentation and germination associated with the anatomy of the opercular plug is desirable. Studies are biased towards sections Psidium and Obversifolia, with other sections poorly known.

Physicochemical composition, phytochemical analysis and biological activity of ciricote (Cordia dodecandra A. D.C.) fruit from Yucatán.

The physicochemical properties, proximate composition, minerals, total polyphenols, carotenoids, phenolic compounds, antioxidant, and antibacterial activities of ciricote (Cordia dodecandra A. DC.) tropical fruit were investigated. Minerals were quantified by using micro-Energy Dispersive X-Ray Fluorescence. Lutein and ß-carotene were identified in ciricote fruit by using UPLC-PDA analysis. The highest values of the total polyphenols content and antioxidant activity were presented in ethanolic crude extracts obtaining by the ultrasonic-assisted method with freeze-dried fruit. The phenolic acids profile was identified and quantified by UPLC-PDA-ESI-MS. The main phenolic acids were caffeoyl hexoside, rufescenolide, quercetin 3-O-rutinoside, and rosmarinic acid. The ciricote extracts presented antibacterial activity against Staphylococus aureus (Gram+) and Salmonella typhymurium (Gram-). In conclusion, the ciricote (Cordia dodecandra A. DC.) tropical fruits could be very useful source of biological macromolecules, micro-elements, and phytochemical compounds for the food and pharmaceutical industry.

The effects of polyphenols-rich tropical fruit juice on cognitive function and metabolomics profile - a randomized controlled trial in middle-aged women.

Objectives: Polyphenols, particularly anthocyanins, have received attention in improving health issues during old age, including decline in cognitive function and other health parameters. We aimed to determine the effects of polyphenols-rich tropical fruit TP 3-in-1™ juice towards improving cognitive function, oxidative stress and metabolomics profiles among middle-aged women.Methods: This clinical trial involved 31 subjects with signs of poor cognitive function, as assessed using the Rey Auditory Verbal Learning Test (RAVLT). They were randomized to receive either TP 3-in-1™ juice (n = 16) or placebo (n = 15). Study subjects consumed 500 ml of beverages for three times per day, three days per week, for a period of ten weeks. Juice supplementation provided 9135 mg GAE of total phenolic content and 194.1 mg cyanidin-3-glucoside of total anthocyanin monomer.Results: There was a significant interaction effects on RAVLT immediate recall (p < 0.05) and Comprehensive Trail Making Test (CTMT) Trail 4 (p < 0.05). Metabolomics analysis showed the presence of metabolites related to polyphenols intake and cognitive functions with the intervention group showed increased urinary excretion of thyroxine and 3-methyladenine. Thyroxine and 3-methyladenine give stability to human transthyretin (TTR) and activate autophagy, respectively, which are associated with the pathogenesis of Alzheimer's disease.Conclusion: The result shows the potential of TP 3-in-1™ juice which is rich in anthocyanins in improving cognitive function, particularly learning, memory, processing speed, sequencing, mental flexibility and visual-motor skills domains, among middle-aged women.

Rapid fingerprinting of extractable and non-extractable polyphenols from tropical fruit peels using direct analysis in real time coupled to orbitrap mass spectrometry.

A simple and rapid direct analysis in real-time coupled to high-resolution mass spectrometry (DART-HRMS) methodology was developed to generate the extractable and non-extractable polyphenols (NEPs) fingerprint for four different passion fruits, G. mangostana, and A. squamosa peels as case-study to investigate the influence of alkaline hydrolysis and enzymatic-assisted extraction (EAE) on the recovery of NEPs. The extraction residue obtained after these treatments was also analyzed by DART-HRMS. Data compiled from DART-HRMS mass spectra were processed with principal component analysis to discriminate among the different treatments. EAE with Depol enzyme enabled to obtain NEPs with the highest signal intensity in DART-HRMS analysis from all peels except for P. edulis and A. squamosa peels. In these two cases, NEPs were better extracted by EAE with Promod enzyme and alkaline hydrolysis. Results showed that the applied treatments were efficient to extract NEPs since their signal intensities in the extraction residues were very low compared with their extracts.