Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual consumption. Dried fruits are nutritionally equivalent to fresh fruits, in smaller serving sizes, in the current dietary recommendations of various countries. Scientific evidence suggests that individuals who regularly consume generous amounts of dried fruits have lower rates of cardiovascular disease, obesity, various types of cancer, type-2 diabetes, and other chronic diseases. Dried fruits also have the advantage of being easy to store and distribute, available around the year, readily incorporated into other foods and recipes, and present a healthy alternative to salty or sugary snacks.
Dried Fruits: Phytochemicals and Health Effects is divided into three sections preceded by introductory chapters that provide an overview of dried fruits (their composition, phytochemicals and health applications) as well as the cancer chemopreventive effects of selected dried fruits (amla fruits or Indian gooseberries, avocados, berries, mangoes, mangosteens, persimmons, prunes, raisins, kiwi fruits, and other dried fruits). The first section covers the most popular dried berries (blackberries, blackcurrants, blueberries, cranberries, goji berries, mulberries, raspberries, and strawberries); the second section discusses non-tropical dried fruits (apples, apricots, cherries, citrus fruits, figs, nectarines, peaches, pears, prunes, and raisins); and the final section addresses tropical dried fruits (açai fruits, bananas, dates, guavas, papayas, mangoes, passion fruits, and pineapples).
Contributors to this volume are internationally renowned researchers who have provided a comprehensive account of the global perspectives of the issues relating to phytochemicals and health effects of dried fruits. The book will serve as a resource for those interested in the potential application of new developments in dried fruits’ nutraceuticals and functional foods. Biochemists, chemists, food scientists/technologists, nutritionists, and health professionals, from academia, government laboratories, and industry will benefit from this publication. Although this book is intended primarily as a reference book, it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy to read text suitable for teaching senior undergraduate and post-graduate students.
List of Contributors
Preface
1 Composition, phytochemicals, and beneficial health effects of dried fruits: an overview
Cesarettin Alasalvar and Fereidoon Shahidi
1.1 Introduction
1.2 Compositional and nutritional characteristics of dried fruits
1.3 Phytochemicals in dried fruits
1.4 Beneficial health effects of dried fruits
1.5 Commercial products and industrial applications of dried fruits
1.6 Conclusions
References
2 Cancer chemopreventive effects of selected dried fruits
Joydeb Kumar Kundu and Young-Joon Surh
2.1 Chemoprevention: an overview
2.2 The promise of dried fruits in cancer prevention
2.3 Dried fruits as a potential source of chemopreventive phytochemicals
2.4 Biochemical basis of chemoprevention with dried fruits
2.5 Chemopreventive properties of bioactive substances derived from selected dried fruits
2.6 Conclusions
Acknowledgments
References
PART 1 DRIED BERRIES
3 Phytochemicals and health benefits of dried blackberries and black currants
Haiming Shi and Liangli (Lucy) Yu
3.1 Introduction
3.2 Compositional and nutritional characteristics of blackberries and black currants
3.3 Phytochemicals in blackberries and black currants
3.4 Health benefits of blackberries and black currants
3.5 Commercial products and industrial applications of blackberries and black currants
3.6 Drying effects on antioxidant capacities and phenolics of blackberries and black currants
3.7 Conclusions
References
4 Dried blueberries: the effects of processing on health-promoting compounds
William L. Kerr
4.1 Introduction
4.2 Varieties and composition
4.3 Compositional and nutritional characteristics of blueberries
4.4 Phytochemicals
4.5 Health effects related to blueberries
4.6 Effects of processing on blueberry components
4.7 Conclusions
References
5 Functional characteristics of dried cranberries
K.M. Schaich
5.1 Introduction
5.2 Composition and nutritional characteristics of dried cranberry powder
5.3 Natural antioxidants in dried cranberry powder
5.4 Health effects of dried cranberry powders
5.5 Food applications of dried cranberry powders
5.6 Conclusions
References
6 Phytochemicals and health benefits of goji berries
Ying Zhong, Fereidoon Shahidi, and Marian Naczk
6.1 Introduction
6.2 Functional components in goji berries
6.3 Health benefits of goji berries
6.4 Conclusions
References
7 Dried mulberries: phytochemicals and health effects
Mine Gultekin-Ozguven and Beraat Ozcelik
7.1 Introduction
7.2 Drying of mulberries
7.3 Compositional and nutritional characteristics of mulberries
7.4 Phytochemicals in mulberries and their by-products
7.5 Natural antioxidants in mulberries
7.6 Health effects of mulberries
7.7 Food application of mulberries and their by-products
7.8 Conclusions
References
8 Dried raspberries: phytochemicals and health effects
Esteban I. Mejia-Meza, Jaime A. Y´añez, Neal M. Davies, and Carter D. Clary
8.1 Introduction
8.2 Dehydration of raspberries
8.3 Phytochemicals in dried raspberries
8.4 Antioxidants in dried raspberries
8.5 Health benefits of dried raspberries
8.6 Conclusions
References
9 Phytochemical antioxidants and health benefits of dried strawberries
Rong Tsao and Hongyan Li
9.1 Introduction
9.2 Phytochemicals
9.3 Factors affecting phytochemicals
9.4 Health benefits of strawberries
9.5 Conclusions
References
10 Beneficial effects of dried berry fruits in human health and disease prevention
Shirley Zafra-Stone, Manashi Bagchi, and Debasis Bagchi
10.1 Introduction
10.2 Anti-oxidant protection
10.3 Cardiovascular health and metabolic syndrome
10.4 Neuroprotection
10.5 Anticancer activity
10.6 Helicobacter pylori and inflammatory response apathy
10.7 Diabetes and vision
10.8 Conclusions
References
PART 2 NONTROPICAL DRIED FRUITS
11 Phytochemicals and health benefits of dried apple snacks
H.P. Vasantha Rupasinghe and Ajit P.K. Joshi
11.1 Introduction
11.2 Food applications of dried apple snacks
11.3 Effects of drying methods and vacuum impregnation (VI) on apple phytochemicals
11.4 Antioxidant capacity of dried apple snacks
11.5 Compositional and nutritional characteristics of dried apple snacks
11.6 Health benefits of fresh and dried apples
11.7 Conclusions
References
12 Phytochemicals and health benefits of dried apricots
Neslihan Göncüöglu, Burce Atac¸ Mogol, and Vural Gökmen
12.1 Introduction
12.2 Production
12.3 Compositional and nutritional characteristics of dried apricots
12.4 Phytochemicals in dried apricots
12.5 Antioxidant activity of dried apricots
12.6 Chemical changes during drying of apricots
12.7 Effects of sulfur treatment on phytochemical content of apricots
12.8 Health benefits of dried apricots
12.9 Conclusions
References
13 Dried cherries: phytochemicals and health perspectives
Letitia M. McCune
13.1 Introduction
13.2 Production
13.3 Methods of drying
13.4 Nutritional characteristics
13.5 Antioxidant phytochemicals
13.6 Health benefits
13.7 Conclusions
References
14 Dried citrus fruits: phytochemicals and health beneficial effects
Tzou-Chi Huang and Chi-Tang Ho
14.1 Introduction
14.2 Compositional and nutritional characteristics of citrus
14.3 Phytochemicals in citrus
14.4 Health effects of dried citrus peels
14.5 Food application of citrus and their by-products
14.6 Conclusions
References
15 Functional characteristics of dried figs
Cesarettin Alasalvar
15.1 Introduction
15.2 Compositional and nutritional characteristics of fresh and dried figs
15.3 Phytochemicals in dried figs
15.4 Health benefits of dried figs
15.5 Conclusions
References
16 Drying nectarines: functional compounds and antioxidant potential
Daniel Valero, Huertas María Díaz-Mula, and María Serrano
16.1 Introduction
16.2 How to dry nectarines
16.3 Compositional and nutritional characteristics of dried nectarines
16.4 Phytochemicals in dried nectarines
16.5 Health benefits of dried nectarines
16.6 Commercial products and industrial applications of dried nectarines
16.7 Conclusions
References
17 Phytochemical composition and health aspects of peach products
Emilio Alvarez-Parrilla, Laura A. de la Rosa, Gustavo A. González-Aguilar, and Jesús F. Ayala-Zavala
17.1 Introduction
17.2 Compositional and nutritional changes of peaches during dehydration
17.3 Phytochemicals in fresh and processed peaches
17.4 Health effects of peaches
17.5 Dry peaches and their by-products
17.6 Conclusions
Acknowledgments
References
18 Dried pears: phytochemicals and potential health effects
Lisete Silva, Fereidoon Shahidi, and Manuel A. Coimbra
18.1 Introduction
18.2 Phytochemicals in pears
18.3 Changes in phytochemical compounds during drying of pears
18.4 Bioavailability and potential health effects
18.5 Conclusions
References
19 Prunes: are they functional foods?
Alessandra Del Caro and Antonio Piga
19.1 Introduction
19.2 Compositional and nutritional characteristics of prunes
19.3 Phytochemicals in prunes and their by-products
19.4 Natural antioxidant in prunes
19.5 Health effects of prunes
19.6 Food application of prunes and their by-products
19.7 Conclusions
References
20 Raisins: processing, phytochemicals, and health benefits
Fereidoon Shahidi and Zhuliang Tan
20.1 Introduction
20.2 Types of raisins
20.3 Processing of raisins
20.4 Composition of raisins
20.5 Phytochemicals in raisins
20.6 Bioactivities and health benefits of raisins
20.7 Conclusions
References
PART 3 TROPICAL DRIED FRUITS
21 Acai fruits: potent antioxidant and anti-inflammatory superfruits with potential health benefits
Alexander G. Schauss
21.1 Introduction
21.2 Compositional and nutrition characteristics of ac¸ai fruits
21.3 Antioxidant and anti-inflammatory activities of ac¸ai fruits
21.4 Phytochemicals in ac¸ai fruits
21.5 Processing of ac¸ai fruits for value-added products
21.6 Conclusions
References
22 Bananas, dried bananas, and banana chips: nutritional characteristics, phytochemicals, and health effects
Arianna Carughi
22.1 Introduction
22.2 Production and consumption
22.3 Dried bananas or banana figs
22.4 Dried and fried banana chips (crisps)
22.5 Nutritional content of bananas, dried bananas, and banana chips
22.6 Phytochemicals in bananas and dried fruit products
22.7 Potential health benefits of dried bananas
22.8 Conclusions
References
23 Nutritional composition, phytochemicals, and health benefits of dates
Cesarettin Alasalvar and Fereidoon Shahidi
23.1 Introduction
23.2 Compositional and nutritional characteristics of fresh and dried dates
23.3 Phytochemicals in fresh and dried dates
23.4 Health benefits of dates
23.5 Food application of dates, syrups, and their byproducts
23.6 Conclusions
References
24 Neutraceutical properties of dried tropical fruits: guavas and papayas
K. Nagendra Prasad, Azrina Azlan, and Barakatun Nisak Mohd Yusof
24.1 Introduction
24.2 Guavas
24.3 Papayas
24.4 Conclusions
Acknowledgments
References
25 Dried mangoes: phytochemicals, antioxidant properties, and health benefits
Fouad Abdulrahman Hassan, Sadeq Hasan Al-Sheraji, and Amin Ismail
25.1 Introduction
25.2 Compositional and nutritional characteristics of dried mangoes
25.3 Phytochemicals and antioxidant activity of dried mangoes
25.4 Health benefits of dried mangoes
25.5 Conclusions
References
26 Phytochemicals and health applications of dried passion and pineapple fruits
Jian Sun, Li Li, Xiangrong You, Changbao Li, Zhichun Li, and Fen Liao
26.1 Introduction
26.2 Compositional and nutritional characteristics of dried passion and pineapple fruits
26.3 Phytochemicals in dried passion and pineapple fruits
26.4 Health benefits of dried passion and pineapple fruits
26.5 Commercial products and industrial applications of dried passion and pineapple fruits
26.6 Conclusions
Acknowledgments
References
Index
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