The Health Benefits of Plums: A Nutrient-Packed Superfood

Plums are not only delicious but also packed with numerous health benefits. Here are some key advantages of including plums in your diet:

Rich in Nutrients: Plums are low in calories yet high in essential vitamins and minerals, making them an excellent choice for health-conscious individuals. A serving of plums provides a significant amount of vitamin A, which supports eye health; vitamin C, which boosts the immune system; and vitamin K, crucial for blood clotting and bone health. Additionally, they contain potassium, copper, and manganese, all of which play vital roles in various bodily functions, from regulating blood pressure to supporting metabolic processes.

Digestive Health: Plums and their dried counterpart, prunes, are particularly renowned for their ability to relieve constipation, thanks to their high fiber content. They provide both soluble and insoluble fiber, which not only promotes regular bowel movements but also supports a healthy gut microbiome. Soluble fiber helps retain water in the digestive tract, softening stools, while insoluble fiber adds bulk, aiding in their passage through the intestines. This combination makes plums an effective and natural remedy for digestive issues.

Antioxidant Properties: Plums are rich in antioxidants, such as phenolic compounds and vitamin C, which help protect your cells from oxidative stress caused by free radicals. This protective effect may reduce the risk of chronic diseases like heart disease, cancer, and age-related conditions. By combating oxidative damage, the antioxidants in plums contribute to overall cellular health and longevity.

Heart Health: The potassium found in plums is instrumental in regulating blood pressure. It works to balance out the adverse effects of sodium, thereby promoting cardiovascular health. Maintaining healthy blood pressure levels can significantly lower the risk of stroke and heart disease, making plums a heart-friendly food choice.

Bone Health: Research indicates that prunes may improve bone health by enhancing bone density and reducing the risk of osteoporosis. This is particularly beneficial for older adults, as bone health becomes increasingly important with age.

Blood Sugar Control: Plums have a low glycemic index, making them suitable for individuals with diabetes. Their fiber content aids in slowing the absorption of sugar, which helps regulate blood sugar levels and prevents spikes.

Boosts Immunity:
The vitamin C content in plums plays a crucial role in strengthening the immune system, helping your body fend off infections and illnesses.

Incorporating plums into your diet can be a tasty and effective way to enhance your overall health, offering a variety of benefits that support different bodily functions.
The Health Benefits of Plums: A Nutrient-Packed Superfood

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Apple polyphenols

Polyphenols are one of the most important dietary antioxidants, and apple is a major source of phenol compounds, since its consumption is widespread in many countries and it is available on the market for the whole year. It has been reported that 22% of the fruit phenolics consumed in the United States is from apples.

Apples represent an important source of bio-available phenolic compounds, such as flavonols (with quercetin glycosides as the main component), monomeric and oligomeric flavanols, dihydrochalcones (e.g., phloridzin), anthocyanidins, p-hydroxycinnamic, and p-hydroxybenzoic acids. The content of phenolic compounds varies greatly among apple varieties as well as its peel and flesh, with apple peel containing a higher concentration of phenolic compounds than the flesh.

The phenolic composition of apples, and thus their antioxidant activity, is deeply influenced by their variety and can be modified by postharvest factors, including storage and processing.

In general, the polyphenolic contents per fruit ranges between 19.6 and 55.8 (flavan-3-ols), 17.7–33.1 (flavonols), and 10.6–80.3 (chlorogenic acid) mg per apple; the lowest values were recorded for phloridzin (1.0–9.3 mg per apple) and anthocyanin (0.1–6.5 mg per apple).

Apple peel and the flesh are significant sources of polyphenols and the polyphenol composition is unique in both peel as well as flesh. For example, flavonol glycosides are exclusively located in the peel and hydroxycinnamic acids are mostly found in the flesh.

The highest concentrations of dihydrochalcones (e.g phlotein-2-xyloglucosde) occurred in the core zone, the lowest concentrations were found in the parenchyma. The highest amounts of flava-3-ols were detected in the peel and the core zones. In total, 30-36% of the polyphenolic compounds were found in the parenchyma zone, 17-48% in the peel zone and 11-28% in the core zone.

Apples fruit, as well apple juice and other derivate products, have a rich phytochemical profile suggesting their potential to affect the health of the populations consuming them.
Apple polyphenols

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Antioxidant activities of carotenoids in mangoes

A mango’s rich, yellow-orange flesh color contributes more than just a beautiful hue to the tropical fruit. Colour pigments, termed Carotenoids, are responsible for the characteristic colour of mango.

Carotenoids have very diverse roles in biological functions of animals and plants including provitamin A activity, antioxidant activity, cell communication, immune function enhancement, UV skin protection, accessory pigments for light harvesting, and protection against photo-oxidative damage.

Carotenoids, which impart yellow, orange, and/or red colors to many fruits, have antioxidant health properties which it can help in preventing the free radical damage. Thus, carotenoids have been noted as being the most abundant micronutrients found in cancer-preventative foods. Antioxidants help to repair damage to the body caused by free radicals, which can contribute to a range of health problems including cancer, diabetes and heart disease.

The action of carotenoids against diseases has been attributed to antioxidant properties, especially their ability to quench singlet oxygen and interact with free radicals which take part in modulation of carcinogen metabolism, inhibition of cell proliferation, enhancement of cell differentiation, stimulation of cell to cell communication.

Carotenoids comprise the colorful pigments of many fruits. Some of these, such as beta carotene, alpha carotene, and beta cryptoxanthin, are precursors of vitamin A. Vitamin A is needed for eyesight and nerve health.

Antioxidant activities of carotenoids in mangoes

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Antioxidants: definitions and food sources

A biological antioxidant is a compound that protects biological systems against the potentially harmful effects of processes or reactions that cause excessive oxidation.

Although oxidation is an important process for sustaining life, it produces free radicals (‘hydroxyl radical’ or ‘superoxide anion’ or ‘hydrogen peroxide’), which cause chain reactions in the body that eventually damage the cells.

Antioxidant can prevent this destructive oxidation of other molecules in the body. Antioxidants stop the chain reaction by removing the free radicals and by stopping other oxidation reactions.

Antioxidants are found naturally in many foods, primarily fruits and vegetables. They are also available as supplements.

Hydrophilic compounds, such as vitamin C, thiols, and flavonoids, as well as lipophilic compounds such as vitamin E, vitamin A, carotenoids, and ubiquinols, are the best-known natural antioxidants.

Some minerals, such as selenium are also considered to have antioxidant properties. Many studies report benefits of antioxidants in preventing heart disease, neurological diseases, macular degeneration and even some cancers.
Antioxidants: definitions and food sources

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Post-harvest strawberries

Processors transport the berries from the field to the processing plant as quickly as possible and process the berries within a few hours. At the processing plant the berries are washed, inspected on belts to remove green and rotten specimens, and then repacked in baskets and crates for shipment as fresh products.

They are then cooled to 31 to 32 degree F and should be held at this temperature until sold to the consumer. In this condition, they have a storage life of about 10 days. In some cases, strawberries for the fresh trade are pre-cooled in refrigerated water.

They are eaten fresh, often with cream. They are also used as a filling for pastries, pies and cakes.

The processing steps for strawberry are similar to other fruits. However, specific value-added products have been developed, for example, a light crispy freeze-dried strawberry for use in ready-to-eat cereals and strawberry fruit preparations for ice-creams and yogurts.

Strawberries are an excellent source of vitamins C and K, dietary fiber, and flavonoids. They are also a very good source of manganese, panthotenic acid, vitamin B1, and iodine.
Post-harvest strawberries

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Nutrients content in watermelon juice

Eating watermelon can be quite an art. Red and juicy watermelons are really American’s national melon. They are almost all water and nutrients o high in beta carotene, vitamin C, and magnesium.

Watermelon’s megadose of antioxidants neutralizes free radicals, substances in the body that promote premature aging and disease.

USDA scientists found that people who drank six 8-ounce cup of watermelon juice daily for 3 three weeks experienced a 22 percent increase in their level of arginine – an amino acid that boosts bloodflow to body ticker.

A 2003 study in the Journal of Nutrition showed that regular consumption of watermelon juice reduced the risks of high blood pressure, heart disease and certain cancers.

The natural sweetness found in watermelon can satisfy a nagging sweet tooth and help resists factory-made sweets filled with trans-fats, refined white sugar, and high fructose corn syrup. Water melon is also high in potassium, which helps reduce water retention and bloating.

An 2013 study from Spain showed that men who drank watermelon juice before an intense stationary cycling test reported no leg soreness the following day. Aftre drinking a placebo, they reported soreness.  As an added benefit, subjects fueled by watermelon juice showed a lower heart rate indicating better recovery.
Nutrients content in watermelon juice

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Pectin content of apple fruit

Pectin is a plant cell wall polysaccharide consisting of a linear chain composed of D-galacturonic acid residues linked via α(1-4)-glycosidic bonds. Pectin or pectin solutions may be manufactured or obtained from dried apple peels and cores.

When pectin molecules come in contact with fruit acid, chainlike structures in the pectin become charged and these chain fold in on themselves. The folded chains trap water from the fruit or juice, forming gel.

Fruit contains pectin substances in a form that is not water dispersible and in this form cannot be used for the manufacture of jams, jelly, and other foods.

Pectin, which is released from the middle lamella of apple cell was by the mechanical action of milling and pressing is present in all fresh apple juices to a varying extent.

In early season fruit, amounts of soluble pectin may low, in the order of 0.1% by weight of juice. In later fruit, or in fruit from cold store, pectin may rise as high as 1-25% in the juice.

Commercial pectin comes in two forms, liquid and powdered. Liquid and powdered pectins are not interchangeable. Each requires a different balance of fruit, sugar and acid to attain the proper set.
Pectin content of apple fruit

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Production of cherry juice

Cherry juice processing can lead to exceptional, high quality, fully colored products without resorting to unusual varietal blends or specialized process techniques. Quality of the product is highly dependent upon incoming raw material and quality of the process.

Juice processing and utilization will vary accordingly. There are two general directions to approach cherry juice production. One is a hot extraction process and the other is a cold extraction process. Both yield a reasonable quality product; however the hot extraction process results in a somewhat higher color extraction and greater amounts of insoluble solids that just be removed in the final filtration operation.

A cold press produces a more fresh flavored juice provided that subsequent processing does not adversely affect flavored. The cold extraction process involves taking fresh cherries, washed and either pitting them or running them through a hammer mill that has been adjusted in order to maintain minimum breakage of pits.

The yield obtained by cold extraction varies from 61 to 68%. Extraction of juice from cherries can be optimized for color with the addition of ascorbic acid and the uses of the short-term mild blanch prior to pressing.

Heating the whole fruit to about 60 °C with gentle agitation and macerating enzyme greatly facilitates juice and color extraction. Depending upon the variety used, the juice can vary significantly in chemical composition.

The freshly juice is rapidly heated to 87.7 – 93.3 °C and then cooled. This operation inactivated enzymes, kills microorganism and coagulates colloidal matter.

Cherry juice is generally clarified and filtered.  The clarified juice can be concentrated with good color retention and for a 100 percent cherry juice. A simple method of preparing the juice for filtration is to treat it with Pectinol.

A possible use of homogenization could assist in leading to stable nectar.

Sour cherry juice is amendable to blends with less acidic juices or as a nectar with added sugar. It is necessary to bring the density of the juice to about 17 Brix.
Production of cherry juice

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Banana pulp chemical composition

Banana and pulp concentrates are used in diverse applications such as bakery products, beverages, dairy products, and baby foods.

The chemical composition of banana varieties depends of the ripening state; however, agronomic traits, the type of soil, and climatic conditions alter the major and minor components of the fruit.

There is extensive information that chemical composition of banana pulp changes with the ripening state of the fruit.

On one study, lower, moisture content was found in the unripe pulp of banana (69%) than in ripe banana pulp (74%), the carbohydrate content was higher in the former sample (28.7%) than in ripe banana (21.8%), but an inverse was obtained for fiber.

The unripe pulp had 2.90% and the ripe pulp had 0.5%; this pattern might be related to the higher pectin levels present in the ripe state of the pulp.

Another research shows that bananas pulp contains 5% protein, 1% fat, and 84 % nitrogen free extract on a dry matter basis.

Studies have revealed that a loss of firmness or softening in fruit as a result of cooking or heating, involves a loss of turgor, a series of chemical changes in the cell polysaccharides matrix, along with starch swelling and gelatinization.
Banana pulp chemical composition 

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Health benefits of apple juice

Apple juice is a popular drink and one of the important breakfast items in Europe and North America. It is a valuable aid to digestion and when taken in an empty stomach tends to stimulate the activities of the lower intestines.

Drink at least 2 glasses of this juice every day. Apple juice has a high level of minerals and vitamins, which makes it ideal for skin health.

Apple juice can assist in lowering blood-cholesterol levels, building resistance against infection, changing colonic flora and reducing the colonic bacilli, eliminating body toxins and controlling blood pressure and blood sugar levels.

Because of its high mineral content apple juice is also excellent for producing healthy skin, hair and fingernails.

Apple juice contains a considerable proportion of the soluble components of the original apples, such as sugars, acids and various other carbohydrates. Malic acid is the predominant acid in apple juice.

The fruit acids of the apple stimulate the digestion process and assist in the assimilation of nutrients. The large amount of fruit pectin found in the juice forms a gel in the intestines that absorbs and dissolves toxins and normalizes the process of elimination.

Apple juice is very beneficial in the case of fevers and inflammatory troubles. It is refreshing in hot days and satisfying in cool weather.

Fresh apples are considered a food of moderate energy value, whereas processed apple products are other comparable to fresh apples in energy value or higher because of concentration, dehydration or the addition of sugars during processing.
Health benefits of apple juice 

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Usage and utilization of mango peel

Mango peel, which is a by-product obtained during processing of mango products such as mango pulp and amchur, is currently discarded and thus causing environmental pollution.

The peel is a very good source of some nutrients such as sugars, pectin, protein and fiber. The quality of such pectin on a jelly grade basis was comparable with of pectin obtained from citrus waste.

The peel constitutes about 15% of the fresh fruit and concentrated with various bioactive compounds (phenolics and carotenoids) shown to protect against degenerative disease like cancer, cardiovascular diseases.

There is a tremendous scope for utilization of mango peel as a carbon source for fermentation. Mango peel can be used for the production of fungal protein, carboxymethylcellulas, and poly- galacturonase by fungi.

The peel and pulp portion left over after juice extraction was utilized to manufacture juice, nectar etc, by pectic enzyme treatment.

Mango peel powder can be incorporated into macaroni without affecting its cooking, textural and sensory properties.

Mango peel juice and waste also can be used as a molasses for cattle and also for fermentation into alcohol etc. The dried peel meal can be incorporated in cattle feed.
Usage and utilization of mango peel 

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Antioxidants properties in dragon fruit

Dragon fruit poses medicinal properties. This fruit is a natural source of antioxidants.

Antioxidant prevents colon cancer and diabetes, neutralizes toxic substances like heavy metals, reduces cholesterol, and high blood pressure.

It control high sugar levels, prevents cancer and bleeding and promotes dental health. Phenolic compounds, namely hydroycinnamates, have been reported in the pulp of dragon fruit.

The total phenolic contents of flesh (42.4 mg of gallic acid equivalents (GAE)/100 g of flesh fresh weight and peel (39.7 mg of GAE/100 g of peel fresh weight) of dragon fruit were similar.

The flavonoid contents of flesh and peel did not vary much (7.21 mg vs. 8.33 mg of catechin equivalents/100 g of flesh and peel matters).

The betacyanin content in red-fleshed dragon fruit juice is 525.3 mg/L, while betaxanthins of 5.3 mg/L has been reported in the juice of fed-flesh dragon fruit. Betacyanin protect against oxidative stress-related disorders.
Antioxidants properties in dragon fruit 

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Fruit of carambola

Carambola (Averrhoa carambola L.) belonged to the family oxalidaceae. Carambola is a popular tropical fruit considered to be native to India, Malaysia, China,Indonesia, Taiwan, the Philippines, Australia and Florida.

The water content in fresh carambolas often exceeds 90%. The juice yield is normally more that 60%. Carambola is a good of vitamin A and vitamin C. The fruit also contains a significant amount of organic acid, especially oxalic acid.

The protein content is very low, being approximately 0.5 g/100 g of pulp. The calorific value of the fruit is not very high amounting to about 35 cal/100 g.

Carambola fruit is a good source of natural antioxidants such as vitamin C, carotenoid and phenolic compounds. The total carotenoid content was 22 ug/g fresh weight. High antioxidant activity has health benefits such as protection against cell damage.

Up to 17 amino acids have been isolated from fruits the most important of which are serene, glutamic acid and alpine.

The star sections of fruit are used in salads cakes. They are also used for preparing juice, preserves, jam, jelly and pickles. Carambola fruit with its attractive appearance, oval shape and translucent thin skin is soft and juicy is very perishable. It has strong fruity aroma and sour-sweet taste.
Fruit of carambola

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Uses of bitter orange in food

Bitter orange, probably originated from the South-East Asiatic, first propagated in India and Persian, then in the tenth and eleventh centuries the Arabians divulged it among the Mediterranean countries.

Bitter orange is grown in Asia and parts of the Mediterranean. Bitter orange oil from the tree’s leaves is called petitgrain and oil from the flowers is called neroli.

Oil of bitter orange extensively used as a flavor in most food products, alcoholic and non-alcoholic beverages, frozen dairy desserts, confectionary, baked goods, gelatins and puddings., condiments and relishes.

Bitter orange peel is added to various foods such as beer, liquors and other beverages and cakes. Bitter orange juice may be added in limited amounts to sweet orange juice.

The fruit is excellent for cooking and is ideal for marmalade, jams, and jellies. Only bitter oranges have the aromatic, rough, thick rind suited for the purpose.

Only bitter oranges can be used to make proper marmalade, which depends not only on their bitterness but also on the aromatic rind, which is quite different from that of the sweet orange.

Orange-flower water often made from bitter orange flower is frequently used to add aroma to various dishes especially desserts.
Uses of bitter orange in food 

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Nutrient content in grapefruit juice

Juice of the grapefruit has a harsher flavor that is more resistant to changes brought about through processing and storage.

Half of a large grapefruit has 50 calories, 2 grams of fiber and 11 grams of sugar while 8 fluid ounces of grapefruit juice contains about 100 calories and 22 grams of sugar.

One serving also provides approx. 300 mg of potassium. Grapefruit also is a good source of pectin, vitamin C, inositol and bioflavonoids and a fair source of folic acid.

Grapefruit juice contains lower concentration of the B vitamin folate, thiamin and niacin than does orange juice.

Vitamin C in grapefruit juice brings along with it other potentially beneficial antioxidants and bioflavonoids. Many compounds have been proposed as active components in grapefruit juice, including both flavonoids (naringenin and naringin) and nonflavonoids (6’, 7’-dihydroxybergamottin).

The principal flavonoid in grapefruit juice is the flavanone glycoside naringin. Naringin contributes to the bitter taste of the fruit.

It is occurs in low concentrations, in the juice of mature grapefruit but in higher concentrations in segment membranes, core and peel

Red grapefruit juice also contains trace elements of the carotenoid lycopene. Lycopene has the greatest single oxygen quenching capacity (in vitro) of the dietary carotenoids.
Nutrient content in grapefruit juice

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Anthocyanosides in fruit

Anthocyanosides are potent antioxidants, which help prevent and reverse the harm to cells caused by high reactive oxygen molecules called free radicals.

Research over the past three decades has pointed to the flavonoids in fruits such as bilberry as the medically active constituents. Bilberry contains more than fifteen types of naturally occurring anthocyanosides. Blueberries cranberries and huckleberries also contain anthocyanosides.

Anthocyanosides extracted from the fruit shown diverse activities in animals studies, a protective effect on the liberation of lactate dehydrogenase in heart and plasma and cardiac isoenzymes, indicating an angina protecting effect.

Animals studies show that diets high in anthocyanosides flavonoids retard the development of cataracts in rats.

Blackberries owe healing power to high levels of anthocyanosides in the pigment that give the fruits their dark color.

The antioxidants anthocyanosides in bilberry and blackberries and other fruits help strengthen retinal blood vessel, reducing that blood leakage. 
Anthocyanosides in fruit

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