The aim of this study was to investigate the effect of different sweeteners on the physiochemical, minerals, bioactive, and microstructure of sand pear cubes was investigated under different blanching time (0, 2.5, and 5 min). Compared with the unblanched sample, blanching led to a significant increase in the water activity, total soluble solids (TSS), and total sugars of sand pear cubes. The results regarding minerals and bioactive compounds indicated that maximum retention was observed in 2.5 min blanched samples. Meanwhile, ranking and cluster analysis showed that sweeteners had most significant effect on all the quality attributes as compared to blanching time. The low-calorie sweeteners result in low TSS and total sugars with high retention of bioactive compounds. Among these sweeteners aspartame, stevia, and sucralose indicated the same effect on physico-chemical parameters, whereas stevia-based cubes had high bioactive compounds which is also confirmed by FTIR characterization. The structural characterization revealed that the stevia-based cubes had a porous and less crystalline surface, which was responsible for the soft texture of cubes. Hence, it was observed that stevia can be a good alternative to reduce sugar in fruit cubes along with, high retention of bioactive compounds.

Purpose Pyrus Pyrifolia (Sand Pear) is one of the most underused pear variety despite its nutraceutical potential. Therefore, this paper aims to explore the Pyrus Pyrifolia in term of origin, distribution and classification, nutritional and bioactive potential, therapeutic potential and valorization along with future prospectus. Design/methodology/approach A wide variety of publications (88) were identified through electronic databases (Science direct, PubMed, SciELO, Google scholar, Link springer and Research gate) under the umbrella of different keywords such as bioactive compounds, health benefits, nutrition, sand pear, Pyrus and Pyrus pyrifolia. Findings Pyrus Pyrifolia (Sand Pear) is abundant in nutritional and bioactive compounds such as phenolic acids, flavonoids, terpenoids, vitamins and minerals. It exhibits therapeutic potential as being an antioxidant, anti-obesity, anti-diabetic, anti-inflammatory and anti-cancer agent. However, P. pyrifolia is not much explored by food researchers and industrialists, hence remaining underused. A few attempts have been made toward the use of P. pyrifolia for jam, jelly, candy and wine preparation. However, more research is required for the commercial processing of P. pyrifolia and to enhance its availability outside its growing area. Originality/value In this paper, nutritional and bioactive compounds of P. pyrifolia are discussed that provide knowledge to the researchers for its use as a functional ingredient.

In this study, the effect of dip blanching-DB, steam blanching-SB (2 and 4 min), and microwave blanching-MB (180, 450, and 750 W) on the physicochemical, functional, bioactive, and structural characteristics of okra were studied. Compared with the unblanched sample, blanching led to a significant change in the color and water activity of okra. The results regarding functional properties indicated that water and oil absorption capacity and rehydration ratio improved during MB and samples showed the shear thinning behaviour as the shear rate increased. The retention of bioactive compounds following the trend of MB > SB > DB. Fourier-transform infrared spectroscopy also confirms the maximum retention of phytocompounds in MB. The scanning electron microscopy and X-ray diffraction revealed that the blanched sample had a porous, and less crystalline surface, which was responsible for changes in functional properties. The results are suggestive that MB okra powder has potential to serve as a techno-functional food ingredient for industrial applications.

In recent years, globalization has stimulated the growth of the food processing industry to meet the daily demand for a variety of food products. In this context, there has been a renewed interest in medicinal plants. Among these Hypericum perforatum L., a member of the genus Hypericum has been used since ancient times for its health benefits. The flower of this species is an abundant source of bioactive compounds especially naphthodyantrons, acylfloroglucinols, xanthones, phenols, flavonoids and essential oil. In vitro and in vivo studies have shown that the plant extracts can be used in the nutraceutical and/or pharmaceutical sector. In fact, antidepressant, antioxidant, antidiabetic, antihyperlipidemic, healing, hepatoprotective, antiparkinson, renal protective, antiinflammatory and antimicrobial properties have been reported. Therefore, in this review, H. perforatum L. is presented as a potential food and pharmaceutical ingredient, highlighting its phytochemicals as health promoters.