The present disclosure relates to jackfruit flour prepared from various parts of the jackfruit, which can be used as an additive or a substitute for human consumption, offering reducing in glycemic load, reduced calorie intake, and increased fiber content. Method of preparation of said jackfruit flour, and uses and also described in the instant disclosure.

The present disclosure relates to jackfruit flour prepared from various parts of the jackfruit, which can be used as an additive or a substitute for human consumption, offering reducing in glycemic load, reduced calorie intake, and increased fiber content. Method of preparation of said jackfruit flour, and uses and also described in the instant disclosure.

A process is disclosed for obtaining citrus fiber from citrus pulp. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8. The citrus fiber can be obtained having a viscosity of at least 1000 mPa.s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w% citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s-1 at 20° C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

A method for producing a fermentate including the steps of obtaining a fruit or vegetable extract, treating the extract with a hydrolytic enzyme, mixing the extract with a fermenting microorganism, water, and a growth media to produce a liquid composition; and incubating the liquid composition at a controlled temperature and a controlled pH to produce a fermentate. A method for killing or inhibiting the growth of a contaminating microorganism on or within a food product, and a food product including a fermentate having a cellular mass component from a fermenting microorganism, a fermented fruit or vegetable extract and a hydrolytic enzyme are disclosed. A fermentate produced by any one of the methods described is contemplated. The fermentate may be a concentrated liquid or a dry powder and has the ability to inhibit the growth of a contaminating microorganism by 100% when diluted to less than 5% (w/v).

A method of dehydrating fruit, comprising providing at least one cluster of fruit attached to stems and the stems attached to a branch; a first heating step comprising heating the least one cluster of fruit at a temperature in a range of 100-200° F. for a period of time in a range of 1-24 hours; and a first curing step comprising allowing the at least one cluster of fruit to cool to room temperature over a period of time whereby dehydrated fruit is obtained.

Presented are compositions that can be used as antimicrobial coatings or protective coatings for agricultural (e.g., food) products. The compositions can comprise one or more saturated glycerides selected from monoglycerides and diglycerides; one or more surfactants; and one or more food-safe antimicrobials. The antimicrobial coatings or protective coatings can be used to prevent or delay food spoilage due to, for instance, infection by a foreign pathogen, moisture loss, or oxidation.

The present disclosure discloses a method for preventing or treating chemotherapy induced leukopenia in a subject said method comprising: (a) administering at least one chemotherapeutic agent to a subject; (b) administering pegfilgrastim in the range of 5-7 mg to the subject within a time period in the range of 22-25 hours after the end of administering the chemotherapeutic agent; and (c) introducing jackfruit flour as a dietary intervention for 15-20 days for preventing chemotherapy induced leukopenia in the subject wherein the jackfruit flour is introduced within 22-25 hours from the start of administering the chemotherapeutic agent and wherein the jackfruit flour comprises a combination of flour of jackfruit fruits, seeds and strands. The present disclosure also discloses jackfruit flour and jackfruit flour in the form of fortified flour and fortified beverage for use in preventing or treating chemotherapy induced leukopenia.

The invention relates to a method of preparing a preserved fruit composition having a Brix value of 10° to 60°, a water content of at least 20 wt. % and a pH in the range of 3.0 to 4.2, said method comprising: providing a non-preserved fruit composition having a total water content of at least 15 wt. % and comprising not more than 85 wt. % of dry matter, said dry matter comprising 30-92% by weight of dry matter of sugar selected from fructose, glucose, sucrose and combinations thereof and 8-80% by weight of dry matter of non-sugar dry fruit matter; combining the non-preserved fruit composition with an acetate buffer having a pH in the range of 3.0 to 5.7 to prepare a buffered fruit composition, said acetate buffer containing 10-50 wt. % of dissolved acetate in the form of dissolved acetic acid and dissolved acetate anion, and; if needed, adding water and/or acidulant to the buffered fruit composition to achieve a water content of at least 20 wt. % and a pH in the range of 3.0 to 4.2.

The preservation method of the present invention enables effective prevention of microbial spoilage in fruit compositions without negatively impacting the organoleptic properties of the product.

The invention relates to treating a plant-based material with an agent and/or a force to enable the plant-based material to mimic the colour of animal products, wherein the agent and/or force is capable of controlled permeabilisation of cell membrane to thereby release polyphenols from the cells of the plant-based material to allow polyphenol-cell wall interaction and/or causes the oxidation of polyphenols in the plant-based material. Also disclosed is a plant-based food product, such as plant-based meat substitutes, produced by the process thereof.

This disclosure relates to laminas and uses of same, the lamina made of at least 90% w/w dried, adhered together vegetables, the lamina withstanding disintegration during storage and allowing disintegration when cooked.