Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content

Gyurova, D.

doi:10.11648/j.jfns.20140204.12

Cited by 9 publications

(3 citation statements)

References 5 publications

(4 reference statements)

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“…Therefore, dried fruits are an alternative to fresh fruits but to a limited extent. On the one hand, most of them can be characterized as rich in dietary fiber and antioxidants, on the other hand, by a high content of sugars, mainly fructose, and moderate to high energy value [2]. Sullivan and co-authors [3] analyzed the impact of dried fruits consumption on the nutrients intake among participants of the National Health and Nutrition Examination Survey in the United States between 2007 and 2016.…”

Section: Introductionmentioning

confidence: 99%

Selected dried fruits as a source of nutrients

Rybicka

Kiewlicz

Kowalczewski

et al. 2021

Eur Food Res Technol

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Dried fruits are an excellent alternative to unhealthy snacks. Twelve commercially available dried fruits were selected: dates, raisins, prunes, Goji berry, chokeberry, rose hip, sea buckthorn, berberis, physalis, haritaki, noni and juniper. The nutritional value in terms of moisture, ash, protein, fat, carbohydrate, dietary fiber, energy value, mineral composition, antioxidant activity and tannins was compared. It is a novelty in the literature in relation to the particular analytes (e.g., minerals, tannins) and/or fruits (e.g., berberis, noni, haritaki). Especially rich in protein were Goji berry (13.3%), sea buckthorn (9.3%), noni (8.9%) and physalis (8.0%); in fat − sea buckthorn (11.2%); in dietary fiber (4.4–53.0%) − most of analyzed products. High antioxidant capacity was noticed for haritaki, berberis, rose hip, Goji berry, and physalis. An important source of minerals was 100 g of: noni (345 mg of Ca; 251 mg of Mg), rose hip (844 mg of Ca; 207 mg of Mg), juniper (564 mg of Ca), sea buckthorn (58 mg of Fe), berberis (24 mg of Fe) and haritaki (14 mg of Fe). The nutritionally attractive dried fruits have the potential for wider application in food formulations.

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Section: Introductionmentioning

confidence: 99%

Selected dried fruits as a source of nutrients

Rybicka

Kiewlicz

Kowalczewski

et al. 2021

Eur Food Res Technol

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“…Polish standards for dried apple provide for humidity <20% (PN-A-77608). This enables long-term storage of the dry in ordinary conditions (Gyurova, & Enikova, 2014). During drying, changes occur in the structure, chemical composition, and colour of the fruit.…”

Section: Fruit Quality After Freeze-dryingmentioning

confidence: 99%

Changes in the Quality of Old Apple Cultivars After Freeze-Drying

Sikora

Lachowicz

Kapusta

et al. 2020

Acta Universitatis Cibiniensis. Series E: Food Technology

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There are several thousand different cultivars of apple trees but only a limited number are cultivated on an industrial scale. Old cultivars can be useful, for example, in the processing industry due to their different composition. In many cases, they have higher organic acid content. The content of mineral components, colour, and polyphenols in the fruit of 7 old apple tree cultivars, growing in the Wolinski National Park, was studied. The changes that occurred in the fruit after freeze-drying were also evaluated. The trees from which the fruit was picked for analysis, despite the lack of chemical protection, were fruiting and the apples had only a few symptoms of damage caused by pests or diseases. The fruit was characterised by a high soluble solids content (14.4-16.4%), in which sugars and especially fructose dominated. The number of organic acids varied greatly and ranged from 0.27 (Oberlander Himbeerapfel) g to 1.07 g/100 g (Winter Goldparmane). The content of polyphenols in fresh apples ranged from 186 mg (Horneburger Pfannkuchenapfel) to 354 mg/100 g (Winter Goldparmane) and increased after freeze-drying from 666 mg (Weisser Winterkalvill) to 1486 mg/100 g (Winter Goldparmane). The dominant group of polyphenolic compounds was phenolic acid. The freeze-drying process caused unfavourable changes in the colour of the pulp. The fruits of Oberlander Himbeerapfel cultivar were most susceptible to these changes. However, the least darkened fruit of Horneburger Pfannkuchenapfel.

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“…Due to their concentrated sugar content, they satisfy our sweet tooth and be an excellent substitute for the sugar component in some desserts. Their best-known representatives are prunes, apples, pears, apricots, raisins, figs, and dates (Bennett et al 2010;Gyurova and Enikova 2014;Chang et al 2016).…”

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confidence: 99%

Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A review

Dobó¹,

Homlok²,

Mohácsi-Farkas³

et al. 2023

Czech J. Food Sci.

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Dried fruits are popular ready-to-eat snacks. However, due to cross-contamination or contact with infected persons, Escherichia coli could be present, of which some strains are pathogenic, thus, the consumption of contaminated dried fruits could pose a public health risk. Microbial cells subjected to stress factors such as osmotic shock, radiation and antimicrobials could induce complex stress response systems and adaptation. Radiation and antimicrobials have been shown to cause an SOS response in E. coli, which affects cellular metabolism, such as the enhanced ability to repair DNA and mutagenesis. Studies have shown that glucose plays a critical role in the down-or upregulation of locus for enterocyte effacement (LEE)-encoded virulence of E. coli. Gamma radiation could also cause the formation of viable but nonculturable (VBNC) cells. If these cells are present in a sample, the number of viable cells will be underestimated by the plate count method leading to the false conclusion that the product is germ-free. We have reviewed in this article how stressors such as high sugar content, gamma radiation, and antimicrobials affect the survival of E. coli in dried fruits.

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Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content

Cited by 9 publications

References 5 publications

Selected dried fruits as a source of nutrients

Selected dried fruits as a source of nutrients

Changes in the Quality of Old Apple Cultivars After Freeze-Drying

Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A review

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