Presented by Dr Kasi Sundaresan September 17 th 2009 iTi tropicals Inc Exotic Tropical Fruits Presentation Outline Innovation and tropical fruits Tropical Fruits Acai Mangosteen ID: 810388
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Slide1
Technical Committee For Juice and Juice Products Meeting 2009
Presented by:
Dr Kasi SundaresanSeptember 17th 2009iTi tropicals Inc
Exotic Tropical Fruits
Slide2Presentation Outline
Innovation and tropical fruits Tropical Fruits
Acai MangosteenCamu
Camu
Cocoa fruit
Gac
fruit
Acerola
Coconut
Soursop
Baobob
Other exotic fruits
Product development
Opportunities
Challenges faced during formulation
Conclusion
Slide3As “standard tropicals” become everyday fruits,
Exotics
will become more common in average households….
Slide4Exotic Tropical Fruits
Tropical fruits stem from the tropical parts of the world, where the climate is warm. These types of fruits need a tropical or subtropical climate to grow.
Well-known tropical fruits are bananas, mangoes, papayas, pineapples, coconut, guava etcSome of the recent exotic fruits are acai, pomegranate, mangosteen
, passion fruit etc. Tropical fruits are particularly flavorful, sweet, juicy, and tender, making them appealing to people of all ages.
Slide5Innovation Trends
Retail sales of health & wellness products in the United States reached more than $ 112 billion in 2008
This represents a growth of 9% over 2007 Functional foods and beverages are the largest sector with a sales of $ 40.5 billion in 2008 The growing importance of health and wellness has significantly altered consumption and buying behavior
Slide6Innovation trends and Tropical Fruits
Health and Wellness
Satiety
Heart Health
Antioxidant
& Beauty
Acai
. Banana
Banana, Coconut water
Mangosteen
,
Acai
, Guava,
Acerola
, Mango,
Camu
camu
Mango ,GAC
Banana, Coconut water
Banana, Coconut cream,
Acai
Energy/ Sports
Brain foods
Slide7Acai Berry
The species
Euterpe oleracea is usually called Açaí Palm, '[fruit that cries or expels water‘]
Acai is considered to be one of the top Super foods in the world
It typically looks like a grape or blueberry but is slightly smaller and darker in color.
There is a large seed inside the berry with a small amount of pulp.
Tastes like a blend of chocolate and ber
ries
Slide8Growth and Harvest of
Acai Berry
It is harvested in the rainforests of Brazil
The season in Brazil for
acai
is from July to January
The berries are unique because they grow in bunches like a banana
A single palm tree can grow between three to eight bunches of
Acai
Berries at a time.
It is hand picked by climbing the palm tree and removing the branches on which they grow
Health benefits of Acai
Açaí pulp contains 10 times the anthocyanins of red wine per equal volume The primary anthocyanin in Açaí is cyanidin-3
glucoside
Contains a
synergy of monounsaturated (healthy) fats, dietary fiber and
phytosterols
Contains an
almost perfect essential amino acid complex in conjunction with valuable trace
minerals
Slide10Health benefits of Acai
Contains Fiber – to promote a healthy digestive system
Contains valuable phytosterols
Preliminary evidence suggests that beta-
sitosterol
(the predominant sterol in
Acai
) may help prevent immune weakness resulting from severe physical stres
s
Slide11Health benefits of Acai
Açaí is a good source of Essential Fatty acids
The
fatty acid ratio of
açaí
resembles that of olive
oil
Contains 60
% Oleic (Omega 9) a monounsaturated, essential fatty acid, helps lower LDL (harmful cholesterol) while maintaining HDL (beneficial cholesterol) levels
Contains 12
%
Linoleic
(Omega 6) a
polyunsaturated
, essential fatty acid, has been found to lower both LDL and HDL levels
Slide12Mangosteen
Scientific name :-
Garcinia
mangostana
Mangosteen
is commonly known as
"The Queen of fruits"
in parts of Southeast Asia.
Mangosteen
fruit consists of a deep purplish rind, a succulent white pulp (four to eight segments), and between one and five seeds.
Mangosteen
fruit rind, while typically bitter, contains
xanthones
and other compounds that demonstrate impressive health benefits.
The pulp, on the other hand, is pure taste-bud bliss
The number of stigmas on the bottom of a
mangosteen
fruit tells how many segments of edible flesh are present inside
.
Slide13Mangosteen
Mangosteen cultivation is currently limited to Malaysia, Indonesia, Thailand, Vietnam, India and the Philippines Young trees do not produce fruit generally until 10 years of age
The trees need humid, tropical environments to thrive and produce fruit.
The mature tree reaches a height anywhere between 10 and 25
metres
The fruit gets harvested from a mature tree twice a year. Mature trees can yield anywhere from 400 – 900 fruits
Slide14Health benefits of mangosteen
The mangosteen has a distinct flavor that many describe as a mixture of strawberry, peach and vanilla
The outer shell contains insect-repelling substances which discourage insect infestation
The plants have antiviral, antibacterial and antifungal qualities to protect themselves
40 known
xanthones
Also contains
polyphenols
, potassium, calcium and complex B vitamins
Slide15Health benefits of mangosteen
The mangosteen has a distinct flavor that many describe as a mixture of strawberry, peach and vanilla
The outer shell contains insect-repelling substances which discourage insect infestation
The plants have antiviral, antibacterial and antifungal qualities to protect themselves
40 known
xanthones
Also contains
polyphenols
, potassium, calcium and complex B vitamins
Slide16Camu Camu
Scientific Name :- Myrciaria dubia
Camu-camu
fruit has the highest recorded amount of natural vitamin C known on the planet
The fruit is approximately 2 centimeters in diameter and has a purplish red skin with a yellow-whitish pulp
The nutritious pulp has a citrus taste
Slide17Growth conditions of camu camu
Camu-camu
tree will grow in tropical and subtropical climates. Camu-Camu grows mostly in flooded or swamped areas of the Amazon rainforestThe plant requires lots of water, but will withstand flooding and fairly cold temperatures, though not frost.
Camu-camu trees can continue to bear fruit for decades
Trees begin to bear fruit after about 4 to 6 years
Slide18Camu Camu nutritional facts
The extraordinarily high Vitamin C content (in the order of 2-3% of fresh weight) is the most important property of the
CamuCamu-camu is superior in strengthening the immune system, energizing and mood-lifting effects. Camu-camu
, can clear up most cases of bleeding gums and provide remarkable energy-boosting effects. It has the additional benefit of being non-irritating to sensitive stomachs and bladders
In addition to the high Vitamin C content it contains the amino acids
valine
,
leucine
and serine, and is also rich in
flavonoids
.
Slide19Cocoa fruit
Cocoa Fruit Pulp has been referred to as, “The Fruit of the Gods”
It is made from sound, mature fruit from the cocoa treeFruit comes from fleshy matrix surrounding the cocoa bean Pale pink, milky appearance, smooth consistency
Clean and fresh flavor, with a hint of sweetness and acidity
Slide20Cocoa fruit
After 2-3 years the tree produces many cauliflorous
flowers After pollination of the flowers, the pods take 5 to 6 months to ripen Football-shaped pods hold the sweet fruit surrounding the bean
The fruit pods grow directly on the trunk
Can produce fruit for 75+ years or more
Tree produces around 40 pods
Research is underway to study the beneficial compounds
Slide21GAC Fruit
Scientific Name :- Momordica cochinchinensis
It is commonly known as
G
ac
,
meaning fruit
It is native of Vietnam
It is large, green, cantaloupe-like fruit that turns a vibrant, dark orange or red when ripe-grows and drops through the vines, scattered beneath a blanket of foliage.
Gac
is a seasonal fruit only available from September through December.
Slide22Nutritional facts of GAC fruit
Gac
contains up to 70 times the amount of lycopene found in tomatoes. It has also been found to contain up to 10 times the amount of beta-carotene of carrots or sweet potatoes.The
carotenoids present in
Gac
are bound to long-chain fatty acids, resulting in what is claimed to be a more bioavailable form.
There has also been recent research that suggests that
Gac
contains a protein that may inhibit the proliferation of cancer cells
Slide23Acerola
Scientific Name :-
Malpighia garbaThe fruit is bright red, 1.5-2 cm diameter, containing 2-3 hard seeds.
It is juicy, often as much sour as sweet in flavorThe
Acerola
tree grows naturally in the West Indies, Central America and northern Latin America.
Acerola
Juice is common in Brazil and Suriname
It's also called Barbados cherry, Puerto Rican cherry and West Indies cherry .
Slide24Growth and cultivation of acerola
A bushy shrub up to 20ft. The bush often form small multi-trunked trees.
Flowers usually appear after periods of rainfall or irrigation. Flowering may occur any time during the year (depending on local rainfall and climate patterns), and can last year-round. After flower set, fruit soon follows and will ripen in just 3-4 weeks
The fruit prefers to grow in warm to hot climates, with temperatures reaching 85-90F. Trees grow well in slightly acidic soil
Slide25Health properties of Acerola
Acerola
is primarily an excellent source of vitamin C and bioflavonoids. Rich in carotenoids
, It has substantial antioxidant properties. Like many plants,
acerola
has antibacterial and antifungal properties,
Traditional healers in Suriname used the leaves to fight dysentery and diarrhea and liver issues, while the fruit was used for the treatment of colds and infections.
Slide26Coconuts
Coconuts are called the “Tree of Life
” At the time of harvest coconuts are oval and covered with a smooth skin. Underneath this skin is a thick fibrous layer.The next layer is the shell of the seed Adhering to the inside wall of the shell, is the coconut "meat“
Coconut cream is derived by pressing the meat. The fluid inside the seed cavity is known as coconut water
Slide27Growth and cultivation of coconuts
Botanical Name : Cocos
nucifera Coconut palm is a tall, slender and uniformly thick stem It has a massive crown with large numbers of leaves, bearing bunches of nuts in their axils
The fruit is known as a fibrous drupe. It takes one year for the fruit to matureThe coconut palm blooms 13 times a year yielding on an average 60 nuts per year.
They require high humidity, regular rainfall, and warm temperatures to thrive
.
Slide28Coconut cream
Coconut cream is the emulsion extracted from mature endosperm (kernel) of the coconut fruit with or without any addition of coconut water/water Coconut cream is a special treat for those who love a smooth and fibrous
mouthfeel. It can enhance the aroma and taste of the dishes.
Slide29Coconut cream
It is a myth that fat is bad. It is the type of fat that is bad
Saturated fats found in coconuts are composed predominantly of medium-chain fatty acids (MCFA). Approximately 50% of the fatty acids in coconut are made up of lauric acid
When lauric
acid in coconut cream converts to
monolaurin
(an anti-viral, anti-bacterial, and anti-
protozoal
mono-
glyceride
), it boosts the immune system and defends the body against many viruses
It promotes normal brain development and contributes to healthier and stronger bones
Slide30Coconut Water
Coconut water is the clear, free flowing liquid obtained from the inside of a coconut.It is the purest liquid second only to water. It is naturally filtered for nine months through the dense fibers of the coconut.
Coconut water is naturally sterile, has five essential electrolytes, no fat, no cholesterol and no added preservativesIt is excellent for replacing lost electrolytes from exercise and illness
Slide31Coconut water
For more than 4,000 years, coconut water has been revered as a natural source of nutrition, wellness, beauty and hydration.
Coconut water is one of the highest sources of electrolytes known to man It is a natural isotonic beverage with identical levels of electrolytes that we carry in our blood.
In times of famine and war, coconut water has been used as an intravenous fluid and saved many lives.
Slide32Labeling of Coconut water
Coconut water can be safely labeled as 100% fruit juice.According to the Codex Alimentarius
Commission 2004, coconut water can be included as a fruit juice. The
brix
for single strength coconut water is set at 5 by Codex regulations.
The preparation of coconut juice that requires reconstitution of concentrated juices must be in accordance with the minimum
Brix
level established in the Annex.
The
FDA
mandates that
coconut
be considered a tree nut for labeling purposes
Soursop
Scientific name :-
Annona muricata
The soursop
(Spanish
guanábana
)
, is native to Mexico, Central America, the Caribbean and northern South America
It is a large, dark-green fruit and the flesh of the fruit consists of an edible white pulp and a core of indigestible black seeds.
The green leathery skin of the
soursop
is inedible and covered with pliable spines, protecting fibrous white segments of acidic fruit within
Its flavor range from strawberry and pineapple mixed together to sour citrus flavor notes contrasting with an underlying creamy roundness of flavor reminiscent of coconut or banana.
Slide34Growing conditions of Soursop
The
soursop is adapted to areas of high humidity and relatively warm winters and temperatures below 3 °C can be fatalThe beautiful, shiny-leaved Soursop
can grow up to 12 m (39 ft) tall and reach 20 cm (0.65 ft) diameter trunk. The pyramid-shaped tree branches all the way from the beginning of the trunk.
Soursop
flourishes and bears fruit throughout the year.
The flowers are waxy, thick and small with a resemblance to cabbage
Slide35Nutritional facts of Soursop
Nutritionally, the fruit is high in carbohydrates, particularly fructose.
The fruit contains significant amounts of vitamin C, vitamin B1, and vitamin B2.
The fruit, seeds, and leaves have a number of herbal medicinal uses among indigenous peoples The diuretic effects of the ripe fruit are commonly used as a remedy for urethritis.
Soursop
is used in ice cream, sherbets and drinks
Slide36Baobob Fruit
Baobab is a fruit that has recently been approved for use in the EU and UK. It grows on the African baobab tree, and is encased in a thick hard shell.
The fruit pulp itself is white, and is clumped around seeds and red fibers inside the shell.The baobab super-fruit is naturally dehydrated. The fruit does not need to be processed, just mechanically separated and used.
Slide37Baobob fruit
Baobab fruit pulp is the latest novel food.
Baobab pulp is only about 10% water, naturally, and contains significantly more vitamin C than oranges. It has a very special flavor. The Baobab fruit pulp has been found to contain up to 56% water soluble pectins by weight. The pulp can be used in baking as alternative for cream of tartar
The pulp is rich in calcium , iron and magnesiumThe use for Baobab fruit pulp will mainly be in bars and smoothies.
Recent Self affirmed GRAS status in US
Slide38Umbu
Umbu
is native to northeast BrazilIt is famous for its unique taste The round fruit is light yellow to red in color, around 2-4 cm in size. The flesh is soft and juicy, with a sweet taste and distinct aroma. When ripe, the flavor is juicy and suggestive of that of an orange; but, if eaten before it is fully ripe, it is slightly acidic .
Umbu can be eaten fresh or made into jams or other sweetened preserves like fruit cheese.
The fruit is ideal for mixing with gooseberries or plums and is used in fruit juices, jams and sorbets.
Slide39Lulo
Lulo
is an immensely popular fruit in Colombia and Ecuador, producing fruits all year-round.The fruits are similar to tomato, but have yellowish-orange skin and green fleshThe fruit have a citrus flavor, sometimes described as a combination of rhubarb and lime. The juice of the
naranjillas is green and is often used as a beverage.
Lulo
contains calcium, phosphorous and iron in addition to vitamins B and C.
It has a great potential to become the newest taste sensation and is suitable for various food applications like yogurts, juices, jams, etc.
Slide40Product development
Novel and exotic tropical fruits draw consumers looking for “something different.”
Tropical Fruits possess a positive nutritional profile and a “good-for-you” image, the possibilities for product development are endless The beverage category—notably fruit smoothies, bubble teas, juices and nectars—presents numerous opportunities for use of tropical fruits. They can also be used in various food products like sorbet and ice cream, jams and jellies, chutney, breads and muffins, soups and marinades, pancakes and waffles, and fruit leathers.
Slide41Challenges of using these exotic fruits
Cost
Seasonal fluctuations Limited availability Processing and shelf stabilityNutritional losses Allergen and labelling
status
Slide42Conclusions “
Eat your fruits and vegetables” is a statement that has been heard in every household. Fruits and vegetables provide essential vitamins, minerals, fiber and other substances that are important for good health.
Tropical fruits are highly versatile and taste delicious in both sweet and savory dishes. The hunger for new and interesting foods has helped more tropical fruits find their way into mainstream American diets and the list of new fruits entering markets continues to grow.
Slide43Questions
? ? ? ?