Super Fruits: Pomegranate, Wolfberry, Aronia (Chokeberry), Acai, Noni, and Amla

Sidhu, J. S.; Zafar, Tasleem A.

doi:10.1002/9781118352533.ch35

Cited by 14 publications

(12 citation statements)

References 205 publications

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“…Because of its antiviral, antibacterial and antioxidative properties, it has been used as one of the principal constituents of Ayurveda system of medicine (Krishnaveni and Mirunalini 2010). Amla fruit is usually consumed as raw, pickle, jam, preserve, candy, powder and juice (Sidhu and Zafar 2012). Vitamin C content of amla can vary depending on the varieties and is reported to range from 206.8 mg to 932.1 mg/100 g.…”

Section: Introductionmentioning

confidence: 99%

Development of a functional food (pan bread) using amla fruit powder

2019

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The amla fruit powders were analyzed for ascorbic acid, sugars, pectin, total phenolics (TPC), and total antioxidant activities (TEAC). Fresh amla was found to have 6644.305 mg/100 g ascorbic acid with sun-dried, oven-dried and freeze-dried having 748.427 mg/100 g, 641.364 mg/100 g, 791.233 mg/100 g, respectively. There were no significant differences for the TPC values which ranged from 113.1 for oven-dried (OD), 128.7 for sun-dried (SD), 161.2 mg for freeze-dried (FD) and 1410.5 GAE/g for fresh amla pulp (FA). The TEAC values ranged from 6.6 for OD, 6.8 for FD, 7.6 for SD and 116.4 mM/g for FA. The FD amla fruit powder had the highest total sugars (36.94%, db). The specific loaf volume of bread improved significantly (from 3.54 to 3.79 cc/g) as the level of SD or OD amla powder addition was raised to 0.25% but then decreased at higher level of addition (3.41 cc/g). However, in case of FD amla powder, the bread volume increased up to the addition level of 0.50% (4.09) then decreased slightly (3.95 cc/g) but was still significantly higher the SD and OD amla powders. Similarly, the TPC (from 0.32 to 1.16 mg GAE/g, db), TEAC (0.06-0.14 mM/g, db) and vitamin C (3.80-31.98 mg/100 g, db) contents also improved significantly as the level of amla powders were increased to 1%. The supplemented breads were well-accepted by the consumers. It can be concluded that amla supplemented pan bread with its superior nutritional and sensory qualities can be a possibility to improve consumer nutrition.

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Section: Introductionmentioning

confidence: 99%

Development of a functional food (pan bread) using amla fruit powder

2019

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“…In the last two decades, Europe increased the import of pomegranate to about 100,000 tons, for a total value of EUR 109 million/year [4]. This increase is consistent with the growing demand for fresh food with high nutritional value and genuine taste, the so-called superfruit [5][6][7]. Despite this, consumer preferences for pomegranate fruit remain barely investigated by the literature.…”

Section: Introductionmentioning

confidence: 90%

Taste Beats Reputation in New Food Products Choice: The Case of Ready-to-Eat Pomegranate among Young Consumers in Veneto Region (Italy)

Stiletto¹,

Rozzanigo²,

Giampietri³

et al. 2021

Horticulturae

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This study investigates the preferences for ready-to-eat pomegranate arils in Italy through a discrete choice experiment (DCE) on 264 young consumers in Italy. The aim is to estimate consumers’ willingness to pay (WTP) for the reputational attributes of the product (e.g., the product origin and sales channel) and to discriminate the elicited preferences between tasting and non-tasting situations. To this purpose, a random parameter logit model was employed to assess the heterogeneity in consumer preferences. The results suggest that non-tasters attach a relevant value to the reputational attributes (e.g., +75% WTP for Italian origin). Moreover, considering the sensory features of the products, we found that consumers in this group discriminate against the proposed samples only through their visual characteristics: they prefer the sample with the largest size and red colored arils. In addition, we found that the tasting experience reduced the value attached to the reputational attributes (e.g., −50% WTP for local origin) for consumers, compared to non-tasting situation, thus shifting their preference to the samples that they appreciated the most (high liking). Specifically, we found that consumers in the tasting group preferred the product sample with the highest level of sweetness and the lowest level of sourness and astringency, showing a higher preference for sweetness. The findings contribute to the literature on consumers’ behavior on new food products (NFPs), showing that reputational attributes lose value after the tasting experience. In contrast, the sensory features of the NFPs can help tasters to reduce the information asymmetry, which traditionally represents a hurdle in purchases for new consumers. However, this depends on the individuals’ subjective preferences, as demonstrated by the significant effect of liking levels in discriminating consumers’ choices. To conclude, although these results cannot be extended to the general population, they may give some interesting insights about future trends of NFP demand.

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“…Pomegranate (Pom) has been considered as a superfruit since ancient civilizations such as Greeks and Egyptians (Aboelsoud, ; Sidhu & Zafar, ). It has been used as an ingredient in traditional medicine, especially Ayurvedic, for the treatment of diseases: disorders of the digestive system, bleeding and parasitic illness (Bhandari, ).…”

Section: Introductionmentioning

confidence: 99%

A Critical Overview of Labeling Information of Pomegranate Juice‐Based Drinks: Phytochemicals Content and Health Claims

Cano‐Lamadrid

Turkiewicz

Tkacz

et al. 2019

Journal of Food Science

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Punicalagin is responsible for over 50% of the antioxidant activity of pomegranate, but ellagic acid (EA) and total polyphenol content (TPC) are also key parameters regarding pomegranate bioactivity. Many juices and other drinks based on pomegranate take advantage from the widespread healthy image of this fruit, whereas their real content of bioactive phytochemicals is low. For that reason, the objective of this study was to compare the labelling information with the real phytochemical contents (TPC, punicalagin [Pn] [isomers α, β], and EA). Titratable acidity (TA), color density (CD), polymeric color (PC), and sensory profiles (trained panel) were assessed. The experimental ranges of TPC and Pn contents were 2.75 to 70.9 mg/g and traces to 3.18 mg/g, respectively. The percentage of pomegranate juice was highly correlated with the intensity of the pomegranate ID attribute (R = 0.85; p < 0.001), Pn content (R = 0.71; p < 0.001), and EA content (R = 0.36; p < 0.001). The experimental results showed a high variability in the content of bioactive compounds and the need to urge food companies to optimize processes and storage conditions. Although no health claim for pomegranate has been authorized so far at the European Union, significant mismatches among labelling and bioactive compounds content are misleading consumers. Practical Application Pomegranate juice and nectar producers need to evaluate the real content of bioactive Pn, EA, and TPC in their products to optimize formulation, heat treatment, packaging and storage conditions to guarantee high levels of bioactive compounds during shelf life. Producers’ organizations may benefit from harmonizing Pom products labelling, so they may fulfill consumer expectations and may be ready if health claims are finally authorized for these products. The development of a new sensory quality marker will be an interesting option.

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Super Fruits: Pomegranate, Wolfberry, Aronia (Chokeberry), Acai, Noni, and Amla

Cited by 14 publications

References 205 publications

Development of a functional food (pan bread) using amla fruit powder

Development of a functional food (pan bread) using amla fruit powder

Taste Beats Reputation in New Food Products Choice: The Case of Ready-to-Eat Pomegranate among Young Consumers in Veneto Region (Italy)

A Critical Overview of Labeling Information of Pomegranate Juice‐Based Drinks: Phytochemicals Content and Health Claims

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