Tropical fruits : from cultivation to consumption and health benefits, fruits from the Amazon

Fruits from the Amazon region are highly appreciated for their exotic characteristics and have been a subject of interest and research since European pioneers discovered this rainforest. Numerous edible fruits from the Amazon region are considered to be rich sources of protein, though their bioactive metabolites are not used wisely worldwide despite being partly consumed by local communities. However, some of them are globally recognized and commercialized, such as guaraná, açaí, chestnuts from the Amazon (Brazilian nuts), and cacao. Some other exotic fruits like babaçu, bacuri, buriti, euterpê, camu-camu, cupuaçu, cubiu, dendê, graviola, piquia, pupunha and tucumã may be better exploited in order to be aggregated to feed the general population. The application of these fruits was always explored by the traditional medicine of pre-Colombian tribes living in the Amazon region; however, the modern pharmaceutical industry is showing great interest in these fruits as a source of potential bioactive molecules with potential applications in the treatment of several diseases, including some types of cancers, diabetes, Alzheimer's disease, the control of blood pressure, etc. Perhaps this is a realization of Hipocrates dream - that one day our food will be a form of medicine. (Nova) Contents 7 Preface 9 Chapter 1 11 Pineapple Taxonomy 11 Abstract 11 Introduction 12 Botanical Classification 12 Characteristics of Ananas 13 Taxonomic History 13 Variety Characteristics 17 Main Varieties 17 Smooth Cayenne 17 Singapore Spanish 18 Queen 18 Spanish Red 19 Pearl 19 Perolera 19 Other Varieties 20 Soil 20 Temperature 21 References 21 Chapter 2 25 Nutritional Values and Post-Harvest Handling of Pineapples 25 Abstract 25 1. Introduction 26 2. Nutritional Profile and Health Benefits 28 2.1. Nutritional Values 28 2.2. Medicinal Values 30 2.2.1. Anti-Inflammatory 30 2.2.2. Anticancer 31 2.2.3. Antimicrobial 32 2.2.4. Coagulation, Fibrinolysis and Debridement 32 2.3. Industrial Applications 33 3. Post-Harvest Losses and Handling 34 3.1. Post-Harvest Diseases and Physiological Disorders 35 3.2. Storage and Packaging 35 3.2.1. Storage 38 3.2.2. Packaging 39 3.3. Post-Harvest Treatments 40 3.3.1. Hot Water Treatment 40 3.3.2. Fungicidal Treatment 40 3.3.3. Air Drying 41 3.3.4. Waxing 41 3.3.5. Pre-Cooling 41 3.3.6. Ultrasound and Electrolyzed Oxidizing Water 42 3.3.7. Ultraviolet-C Light 42 3.3.8. Salicylic Acid Treatment 42 3.3.9. Calcium Treatment 43 3.3.10. 1-Methylcyclopropene (1-MCP) 43 4. Food Safety Concerns 43 Conclusion 44 References 44 Chapter 3 53 Bromelain from Pineapple: Its Stability and Therapeutic Potentials 53 Abstract 53 Introduction 54 Composition of Bromelain 56 Structure of Bromelain 58 Preparation of Bromelain on an Industrial Scale 61 Preparation of Fruit, Stem and Crown Leaf Bromelain on a Laboratory Scale 63 Natural Stability of Bromelain 65 Kinetic Stability of Bromelain 69 Stability of a Protein: Thermodynamic versus Kinetic 69 Properties of Bromelain with Respect to Kinetically Stable Proteins 73 Thermal Stability 74 Activation Barrier for Inactivation and Unfolding of Bromelain 75 Quantification of Protein Bound SDS by Rhodamine: A Measure of Kinetically 78 Stable Proteins 78 Resistance of Bromelain to SDS Binding 79 Pineapple as Food 80 Pharmacology of Bromelain 82 Effect of Bromelain on Blood Coagulation and Fibrinolysis 82 Bromelain Prevents Platelet Aggregation 83 Effect of Bromelain on Immunogenicity 83 Modifies Pathways that Support Malignancy 84 Reduces and Relieves Osteoarthritis 85 Promotes Cytotoxicity of Granulocytes against Tumor Cells 85 Bromelain Increases Tissue Permeability for Antibiotics 86 Bromelain Supports Skin Debridement during Burns 86 Bromelain as a Prospective 87 Anti-Amyloidogenic Agent 87 Toxicity of Bromelain 91 Conclusion 91 Acknowledgments 92 References 92 Chapter 4 111 Fresh-Cut Pineapple: UV-C Light Potentialities in Shelf-Life Extension 111 Abstract 111 Introduction 112 UV-C Light Processing 113 Surface Decontamination of Fresh-Cut Pineapple Using UV-C Light 115 Effect of UV-C Light Treatment on Quality of Fresh-Cut Pineapple during Storage 117 Possible Technical Solutions for UV-C Light Implementation in Production Line 121 Conclusion 123 References 123 Chapter 5 127 Ionizing Energy for Shelf-Life Longevity on Pineapples’ Ready-to-Eat Status 127 Abstract 127 Introduction 128 Methods 130 References 135 Chapter 6 139 The Effects of Gamma Radiation in the Post-Harvest Conservation of Pineapple Cv. Smooth Cayenne 139 Abstract 139 Introduction 140 Methods 142 References 148 Chapter 7 151 Processing Pineapple Juice Using Ultraviolet Irradiation 151 Abstract 151 Introduction 152 Market of Pineapple Juice 153 Principles and Technology in UV Irradiation 154 Basic Principle of UV Irradiation 154 Mechanisms of UV-Light Generation 155 Source of UV 156 UV Equipment Designs for UV Treatment of Juice 158 Technical Aspect of UV Radiation 166 Interaction between the Light and Materials 166 Limiting Factors 168 Absorption Coefficient 170 Dosage Measurement 170 Regulatory Aspect 172 Benefits of UV 173 Nutritional Content of Pineapple Juice 174 Effects of UV Radiation on Juice Quality 175 Effect of UV Light on Microbial Inactivation in Juice 175 Effect of UV Irradiation on Quality and Shelf Life of Pineapple Juices 177 pH and Titratable Acidity 178 Vitamins 179 Color 180 Enzymes 180 Turbidity 181 Antioxidant 182 Sensory Quality 183 Shelf Life of UV Irradiated Pineapple Juice 184 Hurdle Technology of UV Irradiated Pineapple Juice 184 Potential Cost Implication of UV Irradiated Pineapple Juice 185 Future of UV Irradiated Pineapple Juice 187 References 190 Chapter 8 201 Pineapple Fruit: Technical Aspects of Cultivation, Post-Harvest and Nutrition 201 Abstract 201 Introduction 202 Pineapple 204 Production and Floral Induction 207 Control of Invasive Plants 210 Diseases 213 Post-Harvest 216 Bromelain 218 Volatile Compounds 222 Gastronomy 225 References 226 Chapter 9 237 Gene Silencing by MicroRNA in Pineapple: Discovery, Involvement in the Control of Fruit Development and its Application as Artificial Gene Regulators 237 Abstract 237 Introduction 238 The Concept of Gene Silencing by Microrna 239 Discovery of MicroRNA in Pineapple 240 Function and Expression of Microrna in Pineapple 241 Fruit Development of Pineapple Regulated by miRNAs 243 Phase and Stage Transition of Pineapple Fruit Regulated by miRNAs 244 Nutrient Uptake and Homeostasis Regulated by miRNAs 245 Hormone Signalling in Pineapple Regulated by miRNAs 246 The Concept of Gene Silencing by Artificial Microrna 247 Artificial Microrna for Custom Gene Silencing in Pineapple 248 Conclusion 251 References 251 Editors Contact Information 255 Index 257 Blank Page 2 Fruits From The Amazon Region Are Highly Appreciated For Their Exotic Characteristics And Have Been A Subject Of Interest And Research Since European Pioneers Discovered This Rainforest. Numerous Edible Fruits From The Amazon Region Are Considered To Be Rich Sources Of Protein, Though Their Bioactive Metabolites Are Not Used Wisely Worldwide Despite Being Partly Consumed By Local Communities. However, Some Of Them Are Globally Recognised And Commercialised, Such As Guaran�, A�a�, Chestnuts From The Amazon (brazilian Nuts), And Cacao. Some Other Exotic Fruits Like Baba�u, Bacuri, Buriti, Euterp�, Camu-camu, Cupua�u, Cubiu, Dend�, Graviola, Piquia, Pupunha And Tucum� May Be Better Exploited In Order To Be Aggregated To Feed The General Population. The Application Of These Fruits Was Always Explored By The Traditional Medicine Of Pre-colombian Tribes Living In The Amazon Region; However, The Modern Pharmaceutical Industry Is Showing Great Interest In These Fruits As A Source Of Potential Bioactive Molecules With Potential Applications In The Treatment Of Several Diseases, Including Some Types Of Cancers, Diabetes, Alzheimers Disease, The Control Of Blood Pressure, Etc., Perhaps This Is A Realisation Of Hippocrates Dream -- That One Day Our Food Will Be A Form Of Medicine.