#frozen raspberries

[luckystorein22]

Delishh frozen blackberries are a delicious and versatile fruit that can add a burst of flavor to your recipes. These frozen blackberries are a convenient option that can be used in smoothies, desserts, or as a topping for yogurt or oatmeal. They are packed with nutrients, antioxidants, and fiber, making them a healthy addition to any meal.

What makes Delishh frozen blackberries stand out is their superior quality and taste. The berries are carefully selected and frozen at their peak ripeness, ensuring that they retain their natural sweetness and flavor. They are also free from preservatives, artificial colors, and flavors, making them a natural and wholesome choice for your family.

Whether you're a busy professional or a health-conscious parent, Delishh frozen blackberries offer a quick and easy way to incorporate fruits into your diet. So why not try them today and add a touch of sweetness and nutrition to your next meal or snack?

[goaliedyke]

bitches will put toppings on toasts

[dehydrated-fruits-manufacturers]

Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa

Actinidia deliciosa and A. dehydrated fruits (kiwifruit and kiwiberry, respectively) are an excellent source of bioactive compounds. The aim of this paper is to valorize the fruits that are not commercialized (e.g. due to inadequate size or physical damage) in infusions and decoctions. The antioxidant activity, the scavenging activity against reactive species, the phenolic profile and the intestinal effects of infusions and decoctions of dehydrated fruits were evaluated and compared. Decoctions presented the highest antioxidant activity and a good ability to capture HOCl and % NO. The phenolic composition of A. arguta present quinic acid, cis-caftaric acid and its derivatives, caffeoyl hexoside, luteolin glucuronide, quercetin derivatives and myristin, while A. deliciosa extracts were characterized by the presence of quinic acid, caffeic acid and its derivatives and caffeoyl hexoside. No adverse effects were observed on Caco-2 and HT29-MTX cells. Kiwiberry decoctions showed to be the best option to keep the fruits benefits.

According to Food and Agriculture Organization of the United Nations (FAO), about one third of the world food production is wasted(Gustavsson, Cederberg, Sonesson, van Otterdijk, & Meybeck, 2011). In Europe, the main cause for fruit and vegetables losses is due to the criteria implemented by the Regulation (EU) N. ° 543/2011 that defines down standards for the minimum and maximum weight, colour and size (EC, 2011).

These criteria allow for fresh products that are considered available for consumption. This is the particular case of kiwifruit and kiwiberry, which belongs to the genus Actinidia and are wild fruits extremely appreciated in Europe. The genus Actinidia (Actinidiaceae) is composed of > 50 species, being A. deliciosa (commonly known as kiwifruit or kiwi) the greatest representative (Latocha, 2017). Kiwifruit is originated from Asia, but is worldwide appreciated mainly due to its flavour and nutritional benefits (Wojdyło, Nowicka, Oszmiański, & Golis, 2017).

In its turn, A. arguta, also known as baby kiwi or kiwiberry, is different from A. deliciosa due to its size (similar to a grape) and shape as well as colour, hairless skin, aroma and flavour (Wojdyło et al., 2017). Different varieties of kiwiberry are available on the market, but the most well-known are ‘Ananasnaya’, ‘Geneva’, ‘Weiki’,‘Issai’, ‘Jumbo’, ‘Ken's Red’ and ‘Maki’. Kiwifruit is a fruit with great commercial importance, due to its nutritionally rich composition that classifies it as a health and wellbeing promoter (Ferguson & Ferguson, 2003).

Kiwifruit and kiwiberry are rich in phytochemicals, such as vitamins (mainly C), organic acids, carotenoids (β-carotene and lutein), minerals, sugars and phenolic acids (Ferguson & Ferguson, 2003; Latocha, Krupa, Wołosiak, Worobiej, & Wilczak, 2010; Latocha, Łata, & Stasiak, 2015). For example, kiwifruit present about 60 mg/100 g fresh weight (fw) of ascorbic acid while in kiwiberry the vitamin C could reach 280 mg/100 g fw (D’Evoli et al.,2015; Wojdyło et al., 2017). In addition, vitamin A, E and some B vitamins were also quantified (Latocha, 2017). The main sugars in both species were glucose, fructose and sucrose (D’Evoli et al., 2015; Nishiyama, Fukuda, Shimohashi, & Oota, 2008; Wojdyło et al., 2017).succinic acids, being citric acid the predominant one (Nishiyama et al.,2008; Wojdyło et al., 2017).

The levels of fatty acids have also an impact on the fruit acidity levels (Nishiyama et al., 2008). In what concerns to carotenoid composition, kiwifruit and kiwiberry are rich inlutein and β-carotene, presenting low concentrations of zeaxanthin, violaxanthin and α-carotene (D’Evoli et al., 2015; Latocha et al., 2010;Latocha, 2017). In turn, high concentrations of chlorophyll a and b were detected (Latocha et al., 2010). The different species are similar in the fiber content (soluble and insoluble), representing about 3% (D’Evoli et al., 2015; Latocha et al., 2010).

In what concerns to minerals, kiwifruit is rich in potassium (α 272 mg/100 g fw), also presenting other macro elements such as calcium (α 21 mg/100 g fw) and phosphor (α 24.1 mg/100 g fw), while kiwiberry has high amounts of potassium and calcium (D’Evoli et al., 2015). The microelements (namely iron, zinc and manganese) have also been detected and quantified in both species(Ferguson & Ferguson, 2003).

[fregolicotard]

12.03.2021

Winter weather and smoothies. 

#71of365

[littlefossa]

so very beautiful always and im only human.

[eats-and-treats]

[swirlsofflavor]

Raspberry Nectarine Smoothie Bowl

Raspberry Nectarine Smoothie Bowl

What’s richer, creamier and thicker than a smoothie? A smoothie bowl, of course! Want to start your day feeling indulgent AND being healthy? Whirl up a Raspberry Nectarine Smoothie Bowl in the blender and top it with the goodness of flax seeds, sliced almonds, toasted coconut, granola and luscious fresh fruits! Good morning to you! Raspberry Nectarine Smoothie Bowl Smoothie: 2 cups frozen…

[dehydrated-fruits-manufacturers]

Stability of 5-methyltetrahydrofolate in frozen fresh fruits and vegetables

The stability of 5-methyltetrahydrofolate (5MTHF) in homogenized fresh fruits and vegetables representing samples for the USDA National Food and Nutrient Analysis Program was evaluated. Samples were homogenized in liquid nitrogen and 5MTHF was measured after 0, 2, 7, 30 days and then at 3-month intervals for a total of 12 months storage at
60 ± 5
C, utilizing extraction by a tri-enzyme treatment, purification by strong anion-exchange solid-phase extraction, and quantification by reverse-phase HPLC.

Method validation included analysis of a reference material and interlaboratory analysis of selected samples by HPLC and LC-MS. A canned spinach composite was assayed in each analytical batch to monitor inter-assay precision. No change in 5MTHF content was detected in any of the samples after 12 months. Concentrations ranged from <10 lg/100 g in bananas to >100lg/100 g in spinach. Relative standard deviations were generally <7% within assay and <11% between assays.

The role of folate in reducing the risk of cardiovascular disease and neural tube defects is well recognized(Stanger, 2002). Naturally occurring folate comprises a group of mono- and polyglutamate derivatives of pteroic acid (4-[(pteridin-6-methyl)amino] benzoic acid)(folic acid). Tetrahydro-, dihydro-, formyl-, and methyltetrahydrofolates are the predominate naturally occurring folates in foods (Konings et al., 2001; Mu¨ller,1993a, 1993b, 1993c), while folic acid is used for food fortification and in dietary supplements.

Fruits and vegetables are a good source of naturally occurring folate, primarily 5-methyltetrahydrofolate (5MTHF) (Konings et al., 2001; Vahteristo, 1998; Vahteristo et al., 1997),which is the most bioavailable form of folate (Mu¨ller, 1993a).Existing US food composition data for folate (United States Department of Agriculture, Agricultural Research Service, 2004) are derived from microbiological assay of total folate, whereby growth of a specific microorganism (Lactobacillus casei v. rhamnosus) is related to folate concentration (Eitenmiller & Landen, 1999, Chap. 11, pp. 454–457) and different vitamers are notdistinguished. In contrast, high-performance liquid chromatography (HPLC) methods offer chemically definitive determination of individual folates (Konings, 1999; Pawlosky, Flanagan, & Pfeiffer, 2001).

Konings et al. (2001) recently reported the folate composition of selected Dutch foods measured by HPLC, but such data are not available for the vast majority of foods consumed in the US. The United States Department of Agriculture (USDA) National Food and Nutrient Analysis Program (NFNAP) is an ongoing project with the goal of updating and increasing the reliability of food composition data in the US National Nutrient Database for Standard Reference using a key foods approach and representative nationwide sampling (Haytowitz, Pehrsson, & Holden, 2000; Haytowitz, Pehrsson, & Holden, 2002; Pehrsson, Haytowitz, Holden, Perry, & Beckler, 2000; Perry, Beckler, Pehrsson, & Holden, 2001). Fresh produce is a major category of food being analyzed in the NFNAP, and folate is a key nutrient.

Food samples are obtained from multiple outlets and must be composited prior to analysis. The large number of nutrients, foods, and laboratories involved in the NFNAP demand a practical and cost-effective sample handling scheme. The usual protocol involves shipping the foods to a central facility to be prepared, composited, homogenized, and distributed to multiple laboratories for analysis of various nutrients.

Homogenizing, freezing, and thawing of dehydrated fruits and vegetables disrupts cell membranes and releases endogenous enzymes that may oxidize, cause interconversions or otherwise alter the chemical composition of folates (Vahteristo, Lehikoinen, Ollilainen, & Varo, 1997). Resulting changes might increase during prolonged storage of samples prior to analysis and also vary with differences in food composition, oxygen availability, chemical environment, extent of heating, and forms of folate in the food. For example the presence of ascorbic acid increases the stability of folate while iron (Fe2+) reduces stability, and large losses can occur during cooking and canning due to the water solubility of folates (Eitenmiller & Landen, 1999, Chap. 11, p. 418).

Maximum stabilization of nutrients in foods sampled for the NFNAP is accomplished by rapid processing in liquid nitrogen and storing homogenized samples at
60 ± 5
C, under nitrogen, in darkness. Although folate in samples was typically analyzed within 2–3 weeks of prep aration, knowledge of the stability under our long-term storage conditions was needed for flexibility in analytical schedules as well for verification that stored samples could be used for repeat analyses if necessary. Since 5MTHF comprises most of the folate in fruits and vegetables, the goal of this study was to evaluate the stability of 5MTHF in a representative range of fresh-frozen produce over time under the conditions of sample storage for the NFNAP.

[fregolicotard]

13.02.2021

This was supposed to be a millet and raspberry pudding. I misremembered the rice milk quantity and I got more of a soup. Ate it anyway 😆 #noragretz

#44of365

[littlefossa]

a small ‘ours’ and white sheets make this a marshmallow bed. sinking into the floor, sinking into my skin, slipping under and away. combing baby hair and ‘we cans’ and fingers too tangled to ever really be too far. moonlight flickers like a bulb about to blow and i never want to own anything again. soft lids and bloodied raspberries begin to thaw; i whisper but never too soon; when awake, always when asleep, every second and second gone.

[eats-and-treats]

[dehydrated-fruits-manufacturers]

Effect of ascorbic acid treatment on some quality parameters of frozen strawberry and raspberry fruits

Strawberry (Red Dream and Camarosa varieties) and raspberry (Nova and Killarney varieties) frozen fruits were harvested in the middle summer in eastern part of Georgia. After harvesting average samples were immediately dipped into 0%, 1% or 2% ascorbic acid solution at 20 ± 1
C temperature with exposure time of 2.5 min. Then, the samples were frozen at 40
C and stored in plastic containers at 20
C for 6 months.

After 3 months storage period Total soluble solids (TSS) of strawberry and raspberry fruits decreased by 10e14% in both treated and untreated samples. TSS changes in the next three months were not statistically significant. pH values of the samples also decreased by 10e13% after 3 months regardless treatment with ascorbic acid. In the next three months pH values continued decreasing approximately with the same rate for all the samples. Due to the treatment of the fruit samples by 1% and 2% ascorbic acid, content of the last one in fruits after three months storage was increased approximately by 30% and 100% respectively and was kept practically at the same level for the next six months.

In the untreated fruits of Red Dream and Camarosa of strawberry varieties during the first three months storage Total phenolic compounds (TPC) reduced by 20%. In both untreated varieties of raspberry TPC reduced by 14%. Ascorbic acid treatment increased polyphenol retaining in all frozen samples of strawberry and raspberry fruits. For Camarosa treated with 2% ascorbic acid this effect was the highest e 15%; for Red Dream the effect was the lowest e 5%. The next three months storage practically did not affect TPC in Red Dream variety of strawberry fruits neither untreated nor treated ones. In the rest varieties of berries TPC decreased maximum by 29% (Camarosa 2% treated) and minimum by 9% (Nova untreated). Antioxidant potential of the fruits was in good correlation (R2 ¼ 0.93) with TPC for all six months of storage.

Strawberry (Fragaria x ananassa) cultivars Red Dream and Camarosa, Raspberry (Rubus idaeus L.) cultivars Nova and Killarney fruits belongs to the Rubus genus in the Rosacea family. in Georgia because of a good agro-climatic condition in Georgia for cultivation of berry fruits they are widely grown in the country . Berries play important role in human nutrition and hence are very significant from the point of view of food security problems . Berries are excellent sources of phytochemicals that are believed to have significant biological activity. Berry containing elevated levels of bioactive compounds, is attracting considerable attention due to their potential to lower the risk of chronic diseases and their associated huge healthcare costs . Phenolic compounds may contribute to this protective effect. Berries are very rich in healthpromoting phytochemicals . Many of these phytochemicals have antioxidant activity and may help protect cells against the oxidative damage caused by free radicals .

However, berries are also highly perishable fruits due to their soft texture, high softening rate and high sensitivity to fungal attack. Enzymes, namely polyphenoloxidase (PPO), peroxidese (POD) are involved in the fast deterioration of fruit during postharvest handling and processing . Freezing is one of the most important methods for the quality preservation of fruits and vegetables during long-term storage . There is mainly antibrowning additives such as ascorbic acid, which is applied by dipping the fruit in different solution before freezing . The freezing process reduces the rate of the degradation reactions and inhibits the microbiological and enzymatic activity . Freezing processes have only a slight effect on the initial vitamin C content of fruit .

[littlefossa]

and the days slip away; the bath is empty again and im filled up like an engorged cherry on her lips, ready to burst. summer ever day and i lose count because im no longer trying hold every last drop in my hands. she is endless like the rain and i didn’t even notice my skin no longer flakes away, didn’t even realise. i won’t waste my time waiting for the evening, when i can spend it on seconds with her in the sun.

[thefoodarchivist]

Tis the season for frozen raspberries. Delicious soy yoghurt bowl with toasted flaked almonds, frozen raspberries, fresh mango and dried cranberries