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Classification of fruits and vegetables
Abstract
Classifications for fruits and vegetables are most helpful for dietary assessment and guidance if they are based on the composition of these foods. This work determined whether levels of food components in fruits and vegetables correlated with classification criteria based on botanic family, color, part of plant, and total antioxidant capacity (TAC). A database of 104 commonly consumed fruits and vegetables was created that contained food components known to be provided primarily by these foods. A mathematical clustering algorithm was used to group the foods into homogeneous clusters based on food component levels and the classification criteria. Most useful in categorizing were the botanic families rose, rue (citrus), amaryllis, goosefoot, and legume; color groupings blue/black, dark green/green, orange/peach, and red/purple; and plant parts fruit-berry, seeds or pods, and leaves. Groupings based on TAC levels did not match well with the identified clusters. Clusters were often best defined by a combination of classification variables such as color and part of plant. Results suggest that the groupings dark green leafy vegetables; cabbage family vegetables; lettuces; allium family bulbs; legumes; deep orange/yellow fruits, roots, and tubers; citrus family fruits; tomatoes and other red vegetables and fruits; and red/purple/blue berries are predictive for food components provided by fruits and vegetables.
... However, despite the potential differential effects on BP due to variations in functional compounds, such as antioxidant vitamins and polyphenols according to the colors and edible parts of fruits and vegetables [11,12], evidence is still lacking on whether specific fruits or vegetables might be better choices. Heterogeneity in effect sizes and directions has been particularly observed for vegetables [8,10]. ...
... In the present study, mushrooms and seaweeds were included as vegetables, because nutrient profiles [15,16] and culinary use in Korea are similar to those of other vegetables. Legumes were not included as vegetables due to distinct differences in nutrient composition [13,23,24] and consumption patterns [11,24]. Lastly, this definition aligns with recent dietary guidelines such as the Dietary Guidelines for Americans and the United States Department of Agriculture [14,16]. ...
... For subgroups within fruits, vegetables, and legumes, we categorized food items based on various criteria, including the color of edible parts, plant parts, botanical family, and preservation or cooking methods. For fruits, we used three subgroups based on the color (white or beige; orange or peach; red or purple) of the edible part [11,12]. We classified vegetables into two primary groups (pickled and non-pickled in salt) [25,26] and categorized them based on the color and types of edible parts, as well as botanical families [11,12]. ...
Purpose
This study aimed to investigate the association between total consumption of fruits (F), vegetables (V), and legumes (L) and their subgroups and hypertension risk in adults aged ≥ 40 years in the Cardiovascular Disease Association Study (CAVAS).
Methods
We analyzed data from 10,325 normotensive participants using cumulative average dietary consumption from repeated food frequency questionnaires during the follow-up. Incidence rate ratios (IRRs) were estimated with a modified Poisson regression model and a robust error estimator to evaluate the association between hypertension risk and total consumption of fruits, vegetables, and legumes, as well as their 17 subgroups.
Results
During an average follow-up of 5.20 years, 2159 cases of hypertension were recorded. Total consumption of FVL, FV, fruits, vegetables, and legumes showed overall inverse trends with hypertension risk. Considering multiplicity, fruit consumption was inversely associated with hypertension risk in both men (IRR 0.64; 95% CI 0.52–0.79) and women (IRR 0.76; 95% CI 0.64–0.91). Vegetables were inversely associated with hypertension in women (IRR 0.67; 95% CI 0.53–0.86). Most subgroups showed inverse associations, especially in men with overweight/obesity. However, frequent pickled green leafy vegetable consumption was positively associated with hypertension risk in postmenopausal women but not in premenopausal women (Pinteraction = 0.0004).
Conclusion
Consumption of FVL, including their subgroups, generally shows inverse associations with hypertension risk. However, caution is advised for recommending pickled vegetables, particularly for postmenopausal women, due to the potential adverse effects of sodium. The benefits of these foods in preventing hypertension are especially pronounced in men with overweight/obesity.
... 'Starchy roots' were defined as plants which store edible starch material in subterranean stems, roots, rhizomes, corms and tubers [26]. In the 'Vegetable' subgroups, vegetables belonging to the Brassicaceae family were classified as 'Cruciferous vegetables' [27]; vegetables from the Fabaceae family were grouped as 'Legumes' [28]; and all other vegetables were classed as 'Other vegetables'. ...
... Other differences may have arisen in the protein content from the classification of foods into categories. For example, butternut squash, chayote, jackfruit and sundried tomatoes were categorized as 'Fruits' in the current study as per the botanical definition of 'Fruits' and 'Vegetables' [25,27]. The aforementioned publication by Ford and colleagues classed these foods as 'Vegetables' as, often in culinary usage, fruits are considered to be sweet while vegetables are more savoury. ...
... The 'starchy roots' had a median % Phe of 4.6% of protein in comparison to 3% reported by Weetch et al. [24]. Differences may be explained due to variations in the foods analysed, ripeness/maturation of foods at the time of harvest [36][37][38][39][40][41], temperature/climate, soil [42,43], farming methods (organic versus non-organic) [44], storage conditions [45,46] and the system used to classify foods as fruits or vegetables or starchy roots [27]. The median % of the other four AAs investigated in the present study are comparable to those reported in Ford et al. [9] with the exception of % Lys from 'Fruits' (3.4% versus 4.8% in our study). ...
Amino acid (AA)-related inherited metabolic disorders (IMDs) and urea cycle disorders (UCDs) require strict dietary management including foods low in protein such as fruits, vegetables and starchy roots. Despite this recommendation, there are limited data on the AA content of many of these foods. The aim of this study is to describe an analysis of the protein and AA content of a range of fruits, vegetables and starchy roots, specifically focusing on amino acids (AAs) relevant to AA-related IMDs such as phenylalanine (Phe), methionine (Met), leucine (Leu), lysine (Lys) and tyrosine (Tyr). AA analysis was performed using high-performance liquid chromatography (HPLC) on 165 food samples. Protein analysis was also carried out using the Dumas method. Foods were classified as either ‘Fruits’, ‘Dried fruits’, ‘Cruciferous vegetables’, ‘Legumes’, ‘Other vegetables’ or ‘Starchy roots’. ‘Dried fruits’ and ‘Legumes’ had the highest median values of protein, while ‘Fruits’ and ‘Cruciferous vegetables’ contained the lowest median results. ‘Legumes’ contained the highest and ‘Fruits’ had the lowest median values for all five AAs. Variations were seen in AA content for individual foods. The results presented in this study provide useful data on the protein and AA content of fruits, vegetables and starchy roots which can be used in clinical practice. This further expansion of the current literature will help to improve diet quality and metabolic control among individuals with AA-related IMDs and UCDs.
... Beta-carotene is part of the carotenoid family. It reaches our body partially transformed into vitamin A, found mainly in colorful vegetables and fruits [195,196] (Table 3). B-carotene administered orally was reported to be metabolized in the animal or human body to form vitamin A, which is subsequently stored in the liver [195,196]. ...
... It reaches our body partially transformed into vitamin A, found mainly in colorful vegetables and fruits [195,196] (Table 3). B-carotene administered orally was reported to be metabolized in the animal or human body to form vitamin A, which is subsequently stored in the liver [195,196]. ...
It is more effective to maintain good health than to regain it after losing it. This work focuses on the biochemical defense mechanisms against free radicals and their role in building and maintaining antioxidant shields, aiming to show how to balance, as much as possible, the situations in which we are exposed to free radicals. To achieve this aim, foods, fruits, and marine algae with a high antioxidant content should constitute the basis of nutritional elements, since natural products are known to have significantly greater assimilation efficiency. This review also gives the perspective in which the use of antioxidants can extend the life of food products, by protecting them from damage caused by oxidation as well as their use as food additives.
... The evaluation of the proximate composition, functional, nutritional, and health properties of fruits and fruit products faces many challenges [1][2][3][4][5]. These challenges can be associated with several issues, including how to ensure that fruits meet mandatory and minimal quality control standards; how changes during process and manufacturing might lead to changes in the quality and nutritional value of the fruit, and how these changes can be identified; how to monitor and detect adulteration, origin (e.g. ...
... variety identification) or fraud (e.g. organic vs non-organic production); and how to identify the geographical origin or traceability of the fruits, as well as their derived products along the supply value chain [1][2][3][4][5]. Many of these issues have been addressed by the current advances in instrumental methods and techniques, as doi: 10.1088/978-0-7503-5573-5ch7 7-1 ª IOP Publishing Ltd 2023 well as data analytics, which include chromatography (e.g., gas chromatography, GC), HPLC, MS, electrophoresis, and other sensitive as well as specific analytical tools. ...
... . Fruits and vegetable including in the dietary intake have some antioxidant effects like ascorbic acid tocopherols, carotenoids, phenolic compound (Pennington and Fisher, 2009). ...
... Fruits& vegetables including in the dietary intake have some antioxidant effects, like -ascorbic acid tocopherols, carotenoids phenolic compound (Pennington and Fisher, 2009). Flavonoid is a group of polyphenolic compounds which mainly found in fruits, vegetables, and cereals (Leopoldini et al., 2006). ...
Epidemiological research has found a wide range of environmental and dietary risk factors for different cancers nowadays. The four most prevalent cancers— breast, colorectal, lung, and prostate—have all been linked to lifestyle factors in affluent nations. Flavonoids are a significant group of phenolic plant compounds made up of derivatives of 2-phenyl-benzopyrone. Flavonoids, foods such as fruits, vegetables, cereals, bark, roots, stems, flowers, tea, and wine include a group of chemical compounds with different phenolic structures. There are currently efforts being made to separate the purported flavonoids from the other components because these natural chemicals have numerous beneficial health effects. The various sources of flavonoids, their subclasses, and how they aid in the prevention of breast cancer will be outlined in this review article.
... Due to its polyphenolic and flavonoid structure, TAN exhibits potential antioxidant activity [8], as demonstrated by chemical and cellular antioxidant experiments [9]. Anthocyanins, a type of TAN, have shown an oxygen radical absorbance capacity of approximately 4500 µmol Trolox equivalents/mmol (oxygen radical absorbance capacity), indicating that other types of TAN might possess similar effects [10]. ...
... A total of 30 mL of inoculum was injected into each tube using a Varispenser (Eppendorf AG, Hamburg, Germany). The incubation tubes were then quickly transferred into a water bath shaker (Jie Cheng Experimental Apparatus, Shanghai, China) maintained at 39 • C. The cumulative gas production was manually recorded at 0, 2,4,6,8,10,12,18,24,30,36,42,48,60,72,84, and 96 h during the incubation. Three gas samples were collected from each tube after incubating for 96 h, and the CH 4 and CO 2 production in each injection was determined by gas chromatography (TP-2060F, Beijing Beifen Tianpu Analytical Instrument Co., Ltd., Beijing, China). ...
This study aimed to investigate the effects of dietary tannic acid (TAN) on the gas production, growth performance, antioxidant capacity, rumen microflora, and fermentation function of beef cattle through in vitro and in vivo experiments. TAN was evaluated at 0.15% (dry matter basis, DM) in the in vitro experiment and 0.20% (DM basis) in the animal feeding experiment. The in vitro results revealed that compared with control (CON, basal diet without TAN), the addition of TAN significantly increased the cumulative gas production and asymptotic gas production per 0.20 g dry matter substrate (p < 0.01), with a tendency to reduce methane concentration after 96 h of fermentation (p = 0.10). Furthermore, TAN supplementation significantly suppressed the relative abundance of Methanosphaera and Methanobacteriaceae in the fermentation fluid (LDA > 2.50, p < 0.05). The in vivo experiment showed that compared with CON, the dietary TAN significantly improved average daily gain (+0.15 kg/d), dressing percent (+1.30%), net meat percentage (+1.60%), and serum glucose concentration (+23.35%) of beef cattle (p < 0.05), while it also significantly reduced hepatic malondialdehyde contents by 25.69% (p = 0.02). Moreover, the TAN group showed significantly higher alpha diversity (p < 0.05) and increased relative abundance of Ruminococcus and Saccharomonas (LDA > 2.50, p < 0.05), while the relative abundance of Prevotellaceae in rumen microbial community was significantly decreased (p < 0.05) as compared to that of the CON group. In conclusion, the dietary supplementation of TAN could improve the growth and slaughter performance and health status of beef cattle, and these favorable effects might be attributed to its ability to alleviate liver lipid peroxidation, enhance glucose metabolism, and promote a balanced rumen microbiota for optimal fermentation.
... Phenolic compounds are the major constituents of plant materials and contribute to their antioxidant capacity. Plants, fruits, and their extracts that reflect concentrations of phenolic compounds are thus considered to be good sources of antioxidants for inhibiting the oxidation of foods (Pennington;Fisher, 2009). The DPPH assay involves a fast electron transfer reaction (SET) and a slow hydrogen atom transfer reaction (HAT), mainly in hydrogen-accepting solvents, such as methanol and ethanol (Huang;Boxin;Prior, 2005). ...
... Phenolic compounds are the major constituents of plant materials and contribute to their antioxidant capacity. Plants, fruits, and their extracts that reflect concentrations of phenolic compounds are thus considered to be good sources of antioxidants for inhibiting the oxidation of foods (Pennington;Fisher, 2009). The DPPH assay involves a fast electron transfer reaction (SET) and a slow hydrogen atom transfer reaction (HAT), mainly in hydrogen-accepting solvents, such as methanol and ethanol (Huang;Boxin;Prior, 2005). ...
The use of natural antioxidants extracted from plants is an alternative to the application of synthetic antioxidants. In this study, we evaluated the oxidative stability of soybean oil after the addition of Curcuma longa L. leaf extracts compared to its oxidative stability with the synthetic antioxidant butylated hydroxytoluene (BHT Different concentrations (0.5%, 1.0%, and 1.5%) of ethanolic extract of Curcuma longa L. leaves were added to the oil, and the mixture was heated at 60 ±2 °C for 12 days. Several parameters of oxidative stability, including the peroxide index (PI), thiobarbituric acid reactive substances (TBARS), and conjugated dienes and trienes, were analyzed every three days. The results were promising, the oils to which the Curcuma longa L. leaf extract was added showed a reduction in all parameters, indicating oxidative deterioration under the influence of the concentration of the extract and the duration of treatment. The extract was less effective at low concentrations (0.5%), the parameters did not vary considerably. The PI was low in all treatments until the third day. The PI of the soybean oil treated with 1.5% extract was lower than that after treatment with the synthetic antioxidant and the blank treatment on days 6 to 12. The highest production of TBARS was observed in the blank treatment on days 6 to 12, and the lowest values of TBARS were recorded in the soybean oil treated with 1.5% extract. For the same concentration, the conjugated dienes varied from 2.05 to 8.6, and the trienes from 0.57 to 1.59.
Index terms:
Natural antioxidants; oxidative stability; peroxide index; plants
... Beta-carotene is part of the carotenoid family. It reaches our body partially transformed into vitamin A, found mainly in colorful vegetables and fruits [195,196] (Table 3). B-carotene administered orally was reported to be metabolized in the animal or human body to form vitamin A, which is subsequently stored in the liver [195,196]. ...
... It reaches our body partially transformed into vitamin A, found mainly in colorful vegetables and fruits [195,196] (Table 3). B-carotene administered orally was reported to be metabolized in the animal or human body to form vitamin A, which is subsequently stored in the liver [195,196]. ...
It is more effective to maintain good health than to regain it after losing it. This work focuses on the biochemical defense mechanisms against free radicals and their role in building and maintaining antioxidant shields, aiming to show how to balance, as much as possible, the situations in which we are exposed to free radicals. To achieve this aim, foods, fruits, and marine algae with a high antioxidant content should constitute the basis of nutritional elements, since natural products are known to have significantly greater assimilation efficiency. This review also gives the perspective in which the use of antioxidants can extend the life of food products, by protecting them from damage caused by oxidation as well as their use as food additives.
... Vegetables are horticultural crops that are either annual or perennial and some of their parts (such as roots, stalks, flowers, fruits, leaves, etc.) can be eaten either cooked or raw food [1] . The bioactive nutritional elements found in vegetables, such as dietary fiber, vitamins, minerals and phytochemicals are crucial for human nutrition (phenolic compounds, flavonoids, bioactive peptides, etc.). ...
... Thus, the skin thickness level is divided in to three categories, which are thin, medium, and thick. Those fruits are classified under the same botanical family (Pennington & Fisher, 2009). The material preparations are weight measurement, visual colour inspection, and colour measurement. ...
Modified atmosphere storage (MAS) has been proven for decades able to decelerate the respirate rate of fruits. The sluggish respirate rate increases the shelf life of fruits. The after-effects of MAS treatment have been investigated from the installation design until gas composition in the storage, however the investigation about the correlation between the treatment level and the fruits characteristic is still limited on the flavor, color, and weight. Therefore, the research goal is to investigate the MAS treatment result based on skin thickness. A series of experiments with full factorial arrangement and three replications, is set in a storage installation. Skin thickness is classified in to three levels, which are thin, medium, and thick. Each level is represented respectively by orange, banana, and watermelon. Both fruits with and without MAS treatment are quantified by measuring glucose level, to make a comparation. The outcome of the research from measurement shows fruits which undergo MAS treatment have lower glucose levels than the ones without the treatment, but the weight remains the same. The mass transfer coefficient with the thickness became a baseline for sudden exchange in the storage.
... The initial use of data fusion for nondestructive imaging of fresh intact tomatoes was conducted by Baltazar et al. [21], who subsequently employed a three-class Bayesian classifier. In their study, Pennington et al. [22] employed a clustering technique to classify fruits and vegetables. In their study, Pholpho et al. [23] employed visible spectroscopy to differentiate between nonbruised and bruised longan fruits. ...
The fruit identification process involves analyzing and categorizing different types of fruits based on their visual characteristics. This activity can be achieved using a range of methodologies, encompassing manual examination, conventional computer vision methodologies, and more sophisticated methodologies employing machine learning and deep learning. Our study identified a total of 15 distinct categories of fruit, consisting of class Avocado, Banana, Cherry, Apple Braeburn, Apple golden 1, Apricot, Grape, Kiwi, Mango, Orange, Papaya, Peach, Pineapple, Pomegranate and Strawberry. Neural Architecture Search (NAS) is a technological advancement employed within the realm of deep learning and artificial intelligence, to automate conceptualizing and refining neural network topologies. NAS aims to identify neural network structures that are highly suitable for tasks, such as the detection of fruits. Our suggested model with 99.98% mAP increased the detection performance of the preceding research study that used Fruit datasets. In addition, after the completion of the study, a comparative analysis was carried out to assess the findings in conjunction with those of another research that is connected to the topic. When compared to the findings of earlier studies, the detector that was proposed exhibited higher performance in terms of both its accuracy and its precision.
... plant extracts to enhance the oxidative stability and acceptability of the poultry products (Shahidi [27]). Plantsand their extracts have variable concentrations of phenolic compounds are thus regarded as an efficient source of antioxidants for controlling oxidation reactions (Shaltout [28,29]). Laurusnobilis is an evergreen plant with 2-3 m high and a pair of stems. ...
... Plant extracts to enhance the oxidative stability and acceptability of the poultry products [30]. Plants and their extracts have variable concentrations of phenolic compounds are thus regarded as an efficient source of antioxidants for controlling oxidation reactions [31,32]. ...
... Vegetables can be further divided into different subgroups based on botanic family, colour, part of plant or content of nutrients and other bioactive compounds (5,6). A commonly used subgroup is cruciferous vegetables (Brassica), such as broccoli, brussels sprouts, cabbage, cauliflower, kale, and turnips, which are also sources of calcium and selenium and have gained increased attention due to their high content of organosulfur compounds and their possible health effects (6). ...
Vegetables, fruits, and berries comprise a large variety of foods and are recognised to play an important role in preventing chronic diseases. Many observational studies have been published during the last decade, and the aim of this scoping review is to describe the overall evidence for the role of vegetables, fruits, and berries for health-related outcomes as a basis for setting and updating food-based dietary guidelines. A scoping review was conducted according to the protocol developed within the Nordic Nutrition Recommendations 2023 project. Current available evidence strengthens the role of consuming vegetables, fruits, and berries in preventing chronic diseases. The most robust evidence is found for cancer in the gastric system and lung cancer, cardiovascular disease, and all-cause mortality. Steeper risk reductions are generally seen at the lower intake ranges, but further reductions have been seen for higher intakes for cardiovascular disease. Weaker associations are seen for type 2 diabetes. There is evidence that suggests a beneficial role also for outcomes such as osteoporosis, depression, cognitive disorders, and frailty in the elderly. The observed associations are supported by several mechanisms, indicting causal effects. Some subgroups of vegetables, fruits, and berries may have greater benefits than other subgroups, supporting a recommendation to consume a variety of these foods.
... For the classification of fruits and vegetables, the features that come to mind first are sizing, colour, and smell. The other ones are physical, chemical, and biological properties, and their tastes are important for identification, too [1]. ...
... One of the ways for tackling food insecurity is to search into alternative sources of food items which will be readily available to everybody. Pennington and Fisher (2009) and Septembre-Malaterreb et.al.,(2018).had reported the importants of vegetables in human diets. ...
The proximate compositions,some minerals,some vitamins and antinutrients contents of sweet Cassava (Manihot esculenta) and Black pepper (Piper nigrum) leaves were investigated on dried weight basis by employing the standard methods described by the Association of Official Analytical Chemists (AOAC, 1990)., Association of vitamin chemists (1987) and Harborne. (1973). The results showed that Sample A (sweet cassava leabes ) contained crude protein (11.70 ± 2.34%), Hexane extract (1.47 ± 0.1%), Ash content (1.90 ±0.1%), crude fibre (3.56 ± 0.14%), moisture (10.8 ± 0.00%) and carbohydrate (70.57 ± 0.45%).while Sample B(black pepper leaves ) contained crude protein (8.73±1.25%), Hexane extract (1.49 ± 0.1222%), Ash content (1.82 ± 0.141%), crude fibre (2.92 ± 0.141%), moisture (12.81 ± 0.00%) and carbohydrate (78.46 ± 1.25%). The results also revealed that Sample A contained potassium (155.75 ± 1.02 mg/100g), sodium (3.82 ± 0.14 mg/100g), calcium (2.47 ± 0.1 mg/100g), magnesium (75.28 ± 0.60 mg/100g), manganese (0.44 ± 0.10 mg/100g) and copper (0.17 ± 0.01 mg/100 g). Sample B on the other hand, contained potassium (164.45 ± 0.387 mg/100 g), sodium (4.80 ± 0.01 mg/100 g), calcium JJ(3.65 ± 0.223 mg/100 g), magnesium (94.75 ± 0.223 mg/100 g), manganese (0.10 ± 0.001 mg/100 g) and copper (0.17 ± 0.01 mg/100 g). The results of vitamin analysis depicted that Sample A contained vitamin A (0.116 ± 0.01IU), vitamin B1 (0.032 ± 0 mg/100 g), vitamin B2 (0.0027 ± 0 mg/100 g), vitamin B6 (0.125 ± 0 mg/100 g), vitamin B12 (0.024 ± 0 mg/100 g), vitamin C (17.80 ± 0 mg/100 g), vitamin E (0.012 ± 0 mg/100 g) and vitamin K (0.002 ± 0 mg/100 g). While Sample B contained vitamin A (0.114 ± 0.01 IU), vitamin B1 (0.0765 ± 0.038 mg/100 g), vitamin B2 (0.0435 ± 0.038 mg/100 g), vitamin B6 (0.1245 ± 0.022 mg/100 g), vitamin B12 (0.033 ± 0.031 mg/100 g), vitamin C (15.72 ± 0.282 mg/100 g), vitamin E (0.014 ± 0 mg/100 g) and vitamin K (0.00165 ± 0.036 mg/100 g).The results of antinutrient analysis also depicted that Sample A contained Tannin (0.3655±0.038 mg/100 g), saponin (0.2855 ± 0.0387 mg/100 g), Alkaloid (0.1025 ± 0.1025 mg/100 g), phytate (0.2815 ± 0.0387 mg/100 g), oxtate (0.195 ± 0.0316 mg/100 g), glycocyanide (0.005 ± 0.001 mg/100 g) and flavnoid (0.58 ± 0.04 mg/100 g). However, Sample B contained Tannin (0.357 ± 0.031 mg/100 g), saponin (0.293 ± 0.031 mg/100 g), Alkaloid (4.551 ± 0.114 mg/100 g), pytate (0.347 ± 0.031 mg/100 g), oxtate (0.233 ± 0.0446 mg/100 g), glycocyanide (0.005 ± 0.001 mg/100 g) and flavonoid (0.6425 ± 0.05 mg/100 g). Therefore, dried sweet cassava and black pepper leaves are good soourses of proteins, carbohydrates, fibre, potassium, vitamin C and flavonoids. Black pepper leaves also rich in alkaloid.
... In [3], the authors gave provision for the use of publicly available fruit-in-orchard image data set to grant method comparisons and for the implementation of transfer learning of deep learning models. ...
Agriculture has become an important thing in everyday life .Among this, fruits are a great thing in everyday life. Classification of fruits based on their accuracy is a decent approach to all the fruit sellers. There is much parallelism between apple and cherry and various kinds of similarities are present in many types of fruits, so the classification plays an important role. However, there are troubles in fruit classification using machine learning algorithms like Support Vector Machine (SVM) and Convolution Neural Network (CNN). So, the methods of CNN, pooling layers and fully connected network have been applied to overcome the problems. The CNN and pooling layers have been applied to extract the features of the fruits. Keywords: Agriculture, Convolution Neural Network, machine learning, Support Vector Machine.
... Regarding the presentation, 90% preferred a carton box. Source Developed according to Aguileras (2020), Pennington and Fisher (2009), Munteanu and Apetrei (2021) ...
The last two decades have witnessed significant growth in Latin American cities, with 81% of the region's inhabitants living in urban areas. This tendency affects the quality of citizens’ lives and produces greater demand for resources and services. This study aims to provide alternative solutions to improve the problems of vehicular congestion and logistics processes in one of the most congested sectors of Popayán. First, logistics operations were characterized in the city center using the last mile/km2-MIT methodology. This methodology allowed us to identify areas with the greater vehicular flow and a higher density of economic activities. Subsequently, two scenarios were evaluated with discrete simulations to determine the loading and unloading zones and schedules for loading and unloading times to suggest improvements in vehicular flow. The results showed an 8% improvement in loading and unloading zones, a 12% increase in the pedestrian/vehicle ratio, an 18% improvement in pedestrian trips, and a 16% reduction in vehicle flow disruptions. Finally, the chapter provides a proactive tool for decision-makers to guide public policies aimed at improving urban-to-last-mile freight distribution in Popayán.KeywordsTraffic flowPublic policyLast mileSimulation
... This derivation of portfolio theory suggests better outcomes by integrating the uncorrelated assets and enterprises with dissimilar risk situations. Portfolio diversification includes the addition of returns but diversification of risks (Figge 2004;Pennington and Fisher 2009). From this theoretical perspective, we argue two propositions: 1) higher stable returns for small farms are likely to be achieved from diversified small farms with the addition of alternative on-farm enterprises than diversified small farms adopting multiple crop and livestock enterprises, 2) Any of these strategic diversification choices (diversification by adding of alternative onfarm business enterprises or by adopting multiple crops and livestock enterprises) provide higher stable returns for small farms than specialization. ...
In response to survival challenges, small farms in the United States undertake decisions to minimize downside risk or maximize gross revenue. Using primary survey data of small farms in Tennessee, we examined farmers’ strategic decisions on specialization or other forms of diversification and estimated the impacts of these decisions on farm financial performance. We found that farmer’s age, farmland holdings, use of a smartphone in farm-related activities, and off-farm work significantly influenced these strategic decisions. Our multinomial endogenous switching regression estimates suggested that small farms could attain significantly higher performance, around 45% higher gross farm income and a 30% higher return on assets, by adding alternative on-farm enterprises.
... The advent of irradiation processes in food preservation in scientific experimentations and the uniting of different improved techniques as cited in the literature [5,6] could be the ''go-to'' technologies in future applications. Cucumis sativus is a widely cultivated creeping vine plant, which anchor to the soil and elevates with the aid of objects for support as it wrapped itself on these objects with the help of spiraling tendrils [7][8][9], in the Cucurbitaceae gourd family, while the Solanum tuberosum is one of some 150 tuber-bearing species of the genus Solanaceae or Nightshade family [10]. Food preservation via irradiation processes commonly employs three types of radiation sources which include accelerated electron beams (E-beams), gamma irradiation with cobalt-60 or cesium-137, and X-ray machines. ...
This paper investigates the postharvest shelf life extension of cucumber and irish potato using X-rays, in Benue State, Nigeria. The selection of samples for the research was done from the traditional markets in Gboko for similar properties as depicted in the literature. For both products, six samples each with one kept as the control sample were X-ray irradiated with and of X-rays. An ambient storage temperature range of 27-30 o C was recorded. The measured density, moisture content M.C (%), and pH were in the intervals: , , and for cucumber, and , , and for irish potato respectively. The percentage mass shrinkage (()) of the control and 100 X-ray irradiated samples were: 45.0% and 31.6% for cucumber, and 23.8% and 20.5% for irish potato respectively. The mass shrinkage () was found to increase during preservation and higher values extended the shelf life of the products. The of X-rays was effective in preserving cucumber for an additional 7-8 days and irish potato for additional 10-15 days of storage. In essence, cucumber and irish potato can be stored by exposure to specific values of diagnostic X-rays.
... However, aside from the general WHO/FAO recommendations on the mass intake of F&V, there are no unified guidelines to orient individuals toward a diversified intake. Recommendations may vary from country to country based on the classification adopted for fruit and vegetable groups and subgroups (e.g., color, botanical family), as well as on local availability and consumption (Pennington & Fisher, 2009). In this study, we refer to the 10 subgroups defined by Pennington and Fisher (2010), in which F&V are classified according to the similarity of the plant products in composition and nutrient concentration (Table S1). ...
The rapid urban growth seen globally in recent years has not been supported by a simultaneous increase in agricultural land and/or crop productivity. Producing crops in (peri-)urban areas shows good potential to provide the vegetable products for a healthy and balanced diet for the growing population, but it has to deal with the local availability of resources. Thus, meeting the food requirements of the urban population as efficiently and robustly as possible is a challenge. This study developed a methodology to estimate the use of resources of urban farming systems to produce energy- and nutrient-dense vegetables capable of meeting human dietary needs. The method was applied to two extremely different cultivation systems (an open field farm and a plant factory with artificial lighting) for the production of seven crops. The results on the resource efficiencies to meet the annual per-capita vegetable requirements are discussed in relation to crop type, local climate and cultivation system. The application of this methodology can support farmers' decisions on the choice of crops and the type of urban farming systems that are most efficient in contributing to a plant-based diet. The results can also be translated into water, energy, and surface area needed to meet the nutritional requirements at a city-regional level.
... Tuber and root vegetables: sweet potatoes, ensabi leaves, turnips, radishes, and onions [65]. ...
In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary values of the population. They have high water contents, thus, naturally vulnerable to rapid food spoilage. Food preservation and processing play a vital
role in the inhibition of food pathogens in fruits and vegetables that are prevalent in Malaysia. Lactic acid fermentation is generally a local-based bioprocess, among the oldest form and well-known for food-processing techniques among indigenous people there. The long shelf life of fermented vegetables and fruits improves
their nutritional values and antioxidant potentials. Fermented leaves and vegetables can be utilized as a potential source of probiotics as they are host for several lactic acid bacteria such as Lactobacillus confusus,Weissella paramesenteroides, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus paracasei, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides. These strains may be more viable in metabolic systems whereby they can contribute to a substantial increase in essential biologically active element than industrial starter cultures. This
review is aimed to address some essential fermented fruits and vegetables in Malaysia and their remarkable reputations as a potential sources of natural probiotics
... Also, some vegetables have edible roots and leaves (Tamokou et al. 2017). Different vegetables include stems, roots, seeds, bulbs, leaves, flowers, tubers, and mushrooms (Pennington and Fisher 2009). Consuming vegetables with light and dark green colors is necessary to maintain the health of the body. ...
... Food is one of the physiological needs of human beings, as shown in Maslow's hierarchy of needs (Maslow, 1943). A large number of fruits and vegetables (Pennington et al., 2009) are consumed as food daily. Consumable fruits and vegetables have to pass many stages before they reach the end customer. ...
Customer satisfaction depends on the availability of different varieties of fruits and vegetables in a supermarket store as well as the quality of this supermarket store for fruits and vegetables. The store may contain different variety of fruits and vegetables in a utopian environment. Apart from this, there are several quality parameters of a fruits and vegetable store. The quality evaluation of fruits and vegetable stores located in a supermarket is a big challenge for managerial personnel. Here, a quality evaluation framework is proposed for the fruits and vegetable store. The committee of experts identifies and finalizes the quality evaluation parameters through a brainstorming session. Fuzzy AHP is used to calculate the weights of evaluation parameters. A fuzzy TOPSIS generally ranks for the alternative stores. An improved fuzzy TOPSIS, which is named fuzzy k-TOPSIS, is proposed here to evaluate the quality of fruits and vegetable stores located in a supermarket. The fuzzy k-TOPSIS will provide rank as well as classification of the alternatives. A numerical example is demonstrated for a better understanding of the proposed framework.
... Thus, the irregularity of fruit shape can be used as a quality measure. Graphical data that are extracted using shape features play an important role in automated fruit grading [2][3]. ...
Fruits sorting, recognizing, and classifying are essential post-harvest operations, as they contribute to the quality of food industry, thereby increasing the exported quantity of food. Today, an automated system for fruit classification and recognition is very important, especially when exporting to markets where quality of fruit must be high. In this study, the advantages and disadvantages of the various shape-based feature extraction algorithms and technologies that are used in sorting, classifying, and grading of fruits, as well as fruits quality estimation, are discussed in order to provide a good understanding of the use of shape-based feature extraction techniques.
... In general, the total preservative capacity of fruit and vegetable extracts would reflect the concentration of a wide range of constituents such as ascorbic acid (vitamin C), alphatocopherol (vitamin E), beta-carotene (vitamin A precursor), various flavonoids and other phenolic compounds [43,44]. Among the main bioactive compounds identified in plant extracts, phenolic acids (e.g., p-coumaric acid, caffeic acid, rosmarinic acid and gallic acid), phenolic diterpenes (e.g., carnosic acid and epirosmanol) and flavonoids (e.g., aromatic compounds) can be mentioned [45,46]. ...
Seafoods are known to include high contents of valuable constituents. However, they are reported to be highly perishable products, whose quality rapidly declines post-mortem, thus demanding efficient processing and storage. Among the traditional technologies, canning represents one of the most important means of marine species preservation. However, owing to the thermal sensitivity of the chemical constituents of marine species, remarkable degradative mechanisms can be produced and lead to important quality losses. The demand for better quality food makes the need for advanced preservation techniques a topic to be addressed continually in the case of seafood. One such strategy is the employment of preservative compounds obtained from natural resources. The current review provides an overview of the research carried out concerning the effect of the addition of bioactive compounds to the packing medium on the thermal stability of canned seafood. This review addresses the preservative effect of polyphenol-rich oils (i.e., extra virgin olive oil) and different kinds of products or extracts obtained from plants, algae and seafood by-products. In agreement with the great incidence of lipid damage on the nutritional and acceptability values during high-temperature seafood processing, this work is especially focussed on the inhibitory effect of lipid oxidation development.
... Flower vegetables 16 have a unique morphological structure, with non-uniform water distribution or dielectric properties in a single piece of flower, which makes uniform dielectric heating more challenging. In this work, the feasibility and efficiency of HA-RFB of broccoli were investigated. ...
BACKGROUND
Vegetables are often blanched before drying. The hot‐water blanching (HWB) of broccoli reduces quality and is environmentally harmful. In this work, hot‐air‐assisted radio frequency heating blanching (HA‐RFB) of broccoli was developed for use before further drying processes. Blanching sufficiency, heating uniformity, and heating rate during HA‐RFB were investigated to improve the product's physicochemical properties and texture. Suitable heating conditions were achieved when HA‐RFB was applied with hot air at 70 °C, with an electrode gap of 10.7 cm, using a cylindrical container for the broccoli.
RESULTS
Under these conditions, the relative peroxidase activity in broccoli decreased to 3.26% within 117 s, with 13.45% of weight loss. In comparison with HWB broccoli, the products blanched by HA‐RFB preserved their texture, bioactive compounds, and microstructure better. The ascorbic acid, sulforaphane, and total glucosinolate content in HA‐RFB products were 251.1%, 131.9% and 36.7% higher than those in HWB broccoli, and HA‐RFB treatment led to a greater weight loss (13.45 ± 0.50%) than HWB (8.70 ± 1.70%), which is very helpful for the subsequent drying process.
CONCLUSION
This study demonstrated that HA‐RFB could be a promising substitute for HWB to blanch broccoli and other flower vegetables, especially as a pretreatment in the drying process. © 2023 Society of Chemical Industry.
... There are many varieties of fruits and vegetables available. According to Pennington and Fisher (2009), classifications of fruits and vegetables are most helpful for dietary assessment and guidance and play a significant part in the nutritional supplement intake of humans. This is because fruits and vegetables are primary sources that contain some essential nutrients and phytochemicals that may reduce the risk of chronic disease. ...
Fruits and vegetables are important components of a healthy diet and human health. The presence of many vitamins and other substances in fruits and vegetables provides nutrients to the body. However, many people are not concerned about the importance of fruits and vegetables consumption in their daily lives. On that note, a study on the fruits and vegetables consumption among adults in Malaysia was conducted. This study can be very useful in providing more details about the consumption patterns of fruits and vegetables among respondents according to demographic characteristics and also in gaining new knowledge about the intake of fruits and vegetables in our lives. This survey is a cross-sectional study where data was collected through primary data by distributing the questionnaires using Google Form. A total of 291 adults participated in this study. The findings indicated that vegetables like garlic and onions are highly consumed daily. Meanwhile, fruit intakes such as oranges, watermelon, bananas and guava were highly consumed by most respondents. This study also identified that there is a significant association in the frequency of fruits consumption between race and age categories. On the other hand, there is a significant association between the frequency of vegetables consumption and gender. Malaysian adults consume a variety of fruits and vegetables. However, less than 50% of the respondents eat vegetables every day, and around 32% of them prefer to eat fruits 1 to 3 times per week. Many respondents did not know that fruits and vegetables contained lots of nutrients. Half of them did not know the daily recommended servings of fruits and vegetables. Therefore, there is a need to educate respondents about the nutrient content and the importance of increasing their consumption of fruits and vegetables and encourage Malaysians to eat five or more servings of fruits and vegetables every day in the context of a low-fat and high-fiber diet. It suggested that for future research, another study will be conducted to gain more information on attitudes and knowledge on fruits and vegetables consumption patterns among Malaysian adults as well as to improve what has been left in the current research.
... One of the hot themes within the academic field of research is fruit categorization, which is required to provide people with appropriate dietary guidance. This guidance can help to choose the appropriate food kinds to investigate their nutrient and health requirements (Pennington and Fisher, 2009). Furthermore, fruit categorization techniques have been adopted in many food factories to package their products automatically. ...
Guava is one of the main agricultural products in the northern part of Jordan. The classification of fruit products is an essential part in the packaging, shipment, and marketing processes. Normally, the classification and grading of fruits are performed manually, which incur additional overheads in the harvesting and marketing procedures. This adds to the final pricing of fruits and vegetables. The automatic classification and grading of fruits and vegetables can save substantial costs and efforts in addition to avoiding long delays. In this work, we propose an automatic classification system for grading and classifying guava fruits using image-processing techniques. The proposed research will provide a rich analysis and investigation of several features of the problem at hand. Our study will convey and integrate shape, color, and texture descriptors. During the preprocessing step, many morphological operations will be applied accompanied with filtering using various filters like the Wiener Filter. In the classification phase of the proposed system, at least two classification approaches will be considered including the artificial ant colony algorithm and the minimum distance classifier. Moreover, in the experimental part we will collect a large number of input samples (images) with different projections.
The objective of this study was to explore how watermelon rinds (WMRs) and their derivatives, specifically water-soluble polysaccharides (WMRPs) and hemicellulose (WMRH), as sources of dietary fiber, could enhance the quality of wheat bread. The extraction process yielded 34.4% for WMRP and 8.22% for WMRH. WMR, WMRP, and WMRH exhibited promising functional characteristics and were incorporated separately into wheat flour with low bread-making quality (FLBM) at varying proportions (0.5%, 1%, and 1.5% (w/w)). The volume, texture, and crust and crumb color underwent evaluation and were compared to the control. The findings indicated that incorporating WMR notably enhanced the alveograph profile of the dough, demonstrating a more effective impact than the addition of WMRP and WMRH. Adding WMR, WMRP, and WMRH at a 1% concentration to low-quality wheat flour for bread making increased the deformation work values by 16%, 15%, and 13%, respectively, and raised the P/L ratios by 42%, 36%, and 38%, respectively. Additionally, the assessment of the bread highlighted a substantial enhancement in both volume and texture profile when WMR was added, in contrast to the control bread (made with FLBM). These findings underscore that incorporating 1% WMR into FLBM was the most effective means of improving bread quality based on the results of this study.
Bioactive compounds, including vitamins and phytochemicals, are pivotal elements in both natural and pro-
cessed foods and have potential health benefits. Its role in mitigating inflammation, providing antioxidant ef-
fects, reducing lipid levels, and regulating gene expression is crucial for preventing chronic diseases such as type
2 diabetes and cancer. Phytochemicals, which are derived from plants, are secondary metabolites with diverse
functionalities. Polyphenols such as flavonoids and hydroxycinnamic acids exhibit antioxidant properties and are
abundant in fruits and vegetables. Carotenoids in carrots and tomatoes contribute to colour, while glucosinolates
in cruciferous vegetables display anticarcinogenic properties. Terpenes, alkaloids, and phytosterols are also
phytochemicals with various health-promoting functions. Animal-derived bioactive compounds, such as ω-3 fatty
acids, conjugated linoleic acid, and chitosan, play crucial roles in human health. Clinical studies underscore the
cardiovascular benefits of ω-3 fatty acids, while chitosan has been applied as a food additive with antimicrobial
properties. Microorganisms contribute diverse bioactive compounds, notably in fermented foods. Probiotics such
as Bifidobacterium and Lactobacillus offer health benefits, and marine-derived bioactive compounds show
antimicrobial and anticancer activities, making them promising for novel drug development. This review de-
scribes the use of bioactive peptides, especially those from food proteins, as promising therapeutic candidates for
cardiovascular diseases, diabetes, and cancer. Over 60 peptide-based medications and 500 in preclinical
development highlight their vast potential in disease management. These findings also underscore the potential
of these compounds in therapeutic interventions, functional food development, and disease prevention, as they
significantly contribute to enhanced human well-being.
Background Agricultural waste sourced from various activities that occur along the agricultural supply chain including post-harvest, processing, and consumption processes, can pose a threat to ecosystem balance and community welfare. Data shows that agricultural by-products have the potential to be utilized because they contain antioxidant compounds. This systematic review study aims to identify and assess the antioxidant activity of agricultural by-products through various extraction methods. Methods This systematic review collected literature in the last 10 years (2013–2023) from Google Scholar, Semantic, and Scopus-indexed articles with the help of Publish or Perish. Using the help of boolean operators (AND) and (OR) in searching using keywords. The steps applied adapt the PRISMA method (Preferred Reporting Items for Systematic Reviews and Meta-Analyses), including identification, screening, eligibility, and inclusion. Results Literature collection data shows that the dominant processing method used is the solvent extraction method to determine the antioxidant value of various agricultural waste by-products. Followed by microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) methods. A wide range of antioxidant activity values were found depending on the type of agricultural waste and processing technique. One potential utilization of agricultural wastes rich in antioxidant content is as additives in formulations in the cosmetic industry. Conclusion Agricultural waste by-products have high potential of antioxidant content, depending on the type of waste and extraction method. The dominant agricultural waste used is by-products from the fruit group. The utilization of agricultural waste that is rich in antioxidants has the potential to be utilized in the cosmetic industry.
Background: Evidence about the associations between Cantonese dietary patterns and mortality is scarce. We examined the prospective association of dietary pattern with all-cause, cancer and cardiovascular disease (CVD) mortality in...
Objective: This study compared daily intake recommendations and classification of foods as vegetables in food-based dietary guidelines (FBDGs) from other countries with the vegetable intake recommendations in Health Japan 21 (second term).
Methods: We extracted the recommended values and the evidentiary basis for setting these vegetable intake recommendations from the FBDGs of 30 countries. Classifications of foods inconsistently identified as vegetables (i.e., vegetable juice, potatoes and other tubers, and beans) and foods for which intake habits were likely to differ across regions (i.e., pickled vegetables, mushrooms, and algae) were also compared.
Results: As in Japan, vegetables were recommended as an independent food group in 19 countries, and intake recommendations ranged from 160 to 900 g/day. In nine countries, intake recommendations were provided for vegetables and fruits combined. In two countries, intake recommendations were provided for vegetables and legumes combined, with recommendations varying from 300 to 1,100 g/day. The FBDGs of 19 countries (including Japan) explained their rationales for setting the recommended intake values. Almost all FBDGs specified whether potatoes and beans were classified as vegetables—over 70% of the FBDGs did not classify them as vegetables. Vegetable juice was excluded from the vegetable group in 12 countries but was included in 16 countries, including Japan. Mushrooms were considered a vegetable in all countries except Japan. The FBDGs of 11 countries did not mention mushrooms.
Conclusions: Differences in food culture across countries and regions made it challenging to compare other countries' vegetable intake recommendations with those of Japan.
The book "Selected Nigerian Foods and Vegetables and Their Health Benefits" explores the nutritional aspects of the traditional Nigerian diet, highlighting the advantages of consuming green leafy vegetables and other locally grown foods. This extensive book examines the antioxidant capacity, micronutrient makeup, and possible health benefits of a variety of Nigerian native foods, including peanut soup, amala, rice, moimoi, chinchin, and vegetables like bitter leaf, eggplant, ewedu, egusi, and Lagos spinach. It also offers insightful information on dietary habits and the nutritional contributions of these foods to general well-being. The book helps readers understand the role of staple foods in promoting a healthy lifestyle in the Nigerian context, emphasising both well-known and lesser-known foods. Academic institutions, governmental bodies, and public health organizations must work together to overcome the lack of research on the Nigerian diet. Research on food consumption trends, dietary patterns, nutritional deficiencies, and their links to health outcomes should be supported financially. Data collection techniques and instruments suited to the Nigerian environment should be created and applied to obtain precise dietary data. A thorough understanding of the Nigerian diet is essential for public health policies and interventions to improve nutrition and prevent diet-related diseases.
Recognizing and classifying citrus fruits is a challenging yet crucial task for agriculture, food processing, and quality control. Classifying citrus fruits is challenging because of their wide variety, often with a similar flesh appearance, shape, and size. Therefore, efficient and effective approaches are required for accurate identification. Our study focused on efficiently identifying citrus fruit types by utilizing a hybrid ResNet101-SVM model. ResNet101-SVM is the combination of the feature extraction capabilities of the ResNet101 with the classification power of SVM. This hybrid approach leverages the strengths of both deep learning (feature extraction) and traditional machine learning (SVM classification) to improve the accuracy and robustness of citrus fruit classification. The model outperformed the standard ResNet101 model across various performance metrics, achieving impressive accuracy, sensitivity, specificity, precision, F1 Score, MCC, and Kappa values of 99.81%, 99.81%, 99.8%, 99.82%, 0.18%, 99.81%, 99.80%, and 98.77%, respectively. This study holds significant promise for various applications, particularly in the domains of food processing and quality control.
Ethanolic extract of Avocado (Persea americana) seed flour was assessed for histopathologic and haematological parameters of Albino rats treated with varying dosage (250, 500 and 1000mg/kg) of the extracts. The haematological parameters were RBC, PCV, Hb, WBC, PLT, MCV, MCH and MCHC with range of values 7.01 to 7.32x106mm3, 43.40 to 46.80%, 14.86 to 16.12g/dl, 8.94 to 9.26x103mm3, 89.40 to 94.60x103/mm3, 61.93 to 63.97f1, 21.06 to 22.02pg and 33.17 to 34.73g/dl respectively. The seed extracts did not have adverse effects on the hematological parameters. Conclusively, these seeds should be harnessed and utilized for food and feed production.
Background: The colors of fruits and vegetables (FV) reflect the presence of pigmented bioactive compounds. The evidence of pre-diagnosis specific FV color group intake contributing to ovarian cancer (OC) survival is limited and inconsistent. Methods: A prospective cohort study was conducted between 2015 and 2020 with 700 newly diagnosed OC patients. Pre-diagnosis dietary information was assessed by a validated food frequency questionnaire. We classified FV into five groups based on the color of their edible parts (e.g., green, red/purple, orange/yellow, white, and uncategorized groups). Cox proportional hazard models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) for the association of specific color groups of FV before diagnosis with OC survival. Potential multiplicative and additive interactions were assessed. Results: 130 patients died during a median follow-up of 37.57 (interquartile: 24.77-50.20) months. We observed the improved survival with a higher pre-diagnosis intake of total FV (HRtertile 3 vs. tertile 1 = 0.63, 95%CI = 0.40-0.99), total vegetables (HRtertile 3 vs. tertile 1 = 0.57, 95%CI = 0.36-0.90), and red/purple FV (HRtertile 3 vs. tertile 1 = 0.52, 95%CI = 0.33-0.82). In addition, we observed significant dose-response relationships for per standard deviation increment between total vegetable intake (HR = 0.79, 95%CI = 0.65-0.96) and red/purple group intake (HR = 0.77, 95%CI = 0.60-0.99) before diagnosis with OC survival. Additionally, pre-diagnosis green FV intake was borderline associated with better OC survival (HRper standard deviation increment = 0.83; 95%CI = 0.69-1.00). In contrast, we did not observe significant associations between pre-diagnosis intake of total fruits, orange/yellow, white, and uncategorized groups and OC survival. Conclusion: Pre-diagnosis FV intake from various color groups, especially the green and red/purple ones, may improve OC survival. Further studies are needed to validate our findings.
Purpose
Unstructured data such as images have defied usage in property valuation for a long time. Instead, structured data in tabular format are commonly employed to estimate property prices. This study attempts to quantify the shape of land lots and uses the resultant output as an input variable for subsequent land valuation models.
Design/methodology/approach
Imagery data containing land lot shapes are fed into a convolutional neural network, and the shape of land lots is classified into two categories, regular and irregular-shaped. Then, the intermediate output (regularity score) is utilized in four downstream models to estimate land prices: random forest, gradient boosting, support vector machine and regression models.
Findings
Quantification of the land lot shapes and their exploitation in valuation led to an improvement in the predictive accuracy for all subsequent models.
Originality/value
The study findings are expected to promote the adoption of elusive price determinants such as the shape of a land lot, appearance of a house and the landscape of a neighborhood in property appraisal practices.
Disruptions in supply chains can lead to a market breakdown, and the products have different disruption sensitivities to processed food and fresh food. This work analyzes the disruptions caused in fresh food supply chains of Cochabamba’s vulnerable downtown population, Bolivia. Based on the data collected, a new food kit delivery policy is proposed based on mobile market distribution. The data collected considered vulnerable areas in a region, communities’ social characteristics as a typical diet, and food nutritional contribution, among others, for a week. Finally, this study identified the selected region’s products, networks, and delivery routes.KeywordsFresh food supply chainDistribution strategiesFood securityVulnerable regions
Background:
The independent associations of quantity and variety in fruit and vegetable (FV) with mortality in older people is still unclear.
Objectives:
The aim was to explore the association between the quantity and variety in fruit and vegetable consumption and mortality in older Chinese.
Methods:
19,597 participants of Guangzhou Biobank Cohort Study aged 50+ years were recruited from 2003-06 and followed up until April 2021. Diet was assessed by a 300-item validated food frequency questionnaire. Variety as a continuous variable was defined as the number of unique FV items (excluding potatoes, legumes and fruit juices) intake per week over the past week. Associations of quantity and variety in FV with mortality and analyses by color of edible part were analyzed. Multivariable Cox regression yielded hazard radios (HRs) and 95% confidence intervals (CIs).
Results:
During 286,821 person-years of follow-up, 4,385 deaths included 1,678 CVD, 1,450 cancer and 1,257 other causes. Compared with the lowest quintile of variety in FV, the highest quintile was associated with lower risks of all-cause (HR 0.81, 95%CI 0.73-0.89) and CVD mortality (HR 0.79, 0.67-0.92). Greater variety of green and white FV intake was associated with lower risks of all-cause and CVD morality, and greater variety of red/purple FV intake was associated with lower risks of all-cause and cancer mortality. However, quantity in FV intake showed no association with all-cause, CVD and cancer mortality.
Conclusion:
Our findings have first shown that the variety, rather than quantity, in FV intake was associated with lower risk of mortality in older Chinese. Dietary guidelines may recommend increasing variety in FV intake, especially green, red/purple and white FV in older people.
Green leafy vegetables (GLVs), especially lettuce and spinach, are the key source of bioactive antioxidants in a diet. This research compared the contents and composition of lettuce and spinach bioactive compounds with emerging GLVs, moringa and fenugreek. Liquid chromatography (LC)-mass spectrometry (MS) with single ion monitoring (SIM) was used to examine carotenoids and tocols, while phytosterols were examined using gas chromatography (GC)-MS. Among the studied GLVs, the (all-E)-lutein was the most dominating carotenoid ranging between 31.3 (green/red lettuce)–45.3 % (fenugreek) of total carotenoids, followed by (all-E)-violaxanthin and (all-E)-β-carotene. Surprisingly, (all-E)-β-carotene, a provitamin A carotenoid, was the second most dominating carotenoid in moringa, accounting for 109.2 µg/g fresh weight (FW). Moreover, the significantly highest (p < 0.05; Tukey HSD) contents of total carotenoids (473.3 µg/g FW), α-tocopherol (83.7 µg/g FW), and total phytosterols (206.4 µg/g FW) were recorded in moringa. Therefore, moringa foliage may serve as an affordable source of nutritionally vital constituents in a diet.
Fruits are considered a significant component to offer humans adequate nutrients, like carbohydrates, vitamins, and dietary fiber but the ripening of fruits is a major issue as the ripening of fruits is detected considering more or less time based on microclimate conditions. This article proposes a new technique to classify fruit ripening using the deep model. Here, the input images like mango, apple, and banana are fed to preprocessing phase wherein Gaussian filtering is adapted to eliminate unwanted distortions. Features like color histogram, histogram of gradients, statistical features, local Gabor binary patterns, significant local binary pattern, and convolution neural network (CNN) features are mined to classify fruit. The DCNN training is done with the adopted tunicate‐based Henry gas solubility optimization algorithm (THGSO) obtained by integrating the tunicate swarm algorithm and Henry gas solubility optimization (HGSO). Then, ripening classification is done with deep residual network (DRN). The DRN training is done using the adopted THGSO. The adopted THGSO‐based DRN presented developed fruit classification performance with elevated accuracy 91.4%, sensitivity 92.5%, and specificity 87.5%. The adopted THGSO‐based DRN provided improved fruit ripening performance with maximum accuracy 92.5%, sensitivity 93.5%, and specificity 90.5%.
Soft clustering is able to handle overlapping data thanks to membership functions that allow examples to belong to several clusters. However, the formula linking membership functions to centers and the adoption of fixed time steps, when updating the parameters, prevents research from exploring areas that may be promising. To alleviate this complexity and enlarge the search space, we propose a constrained optimization model that de-assigns memberships from centers. To take advantage of the ability of neural networks to understand the characteristics of the data and of dynamic systems to remember previous groupings, we solve the proposed model by the third-order gradient recurrent network whose stability point is formed by the memberships and the centers. In this respect, the fixed time step Euler-Cauchy algorithm prevents the search from exploring promising regions. To remedy this problem, we adopt a variable time step that allows a maximum decay of the Lyaponuv function at each iteration. We demonstrate that dissociating the membership coefficients from the group centers results in a less complex optimization model with a larger set of feasible solutions offering better optimal fuzzy clustering. We compared our method to different clustering methods basing on silhouette, separability, compactness criterion, and on Dunn’s index; our method has shown its superiority on academic data sets. We used our method to group plants based on 24 nutrients which results in a better classification in comparison with the unidimensional methods.
The antioxidant activities of peel, pulp and seed fractions of 28 fruits commonly consumed in China were determined using the ferric reducing/antioxidant power assay (FRAP assay). The contribution of vitamin C to the antioxidant activity of fruit pulps was also calculated. The results showed that hawthorn pulp had the highest FRAP value among all fruit pulps and followed by date, guava, kiwifruit, purple mulberry, strawberry, white pomegranate, lukan and honey tangerine pulps and etc. Most of fruit peel and seed fractions were stronger than the pulp fractions in antioxidant activity based on their FRAP values. The contribution of vitamin C to the FRAP value of fruit pulps varied greatly from fruit to fruit as calculated. We concluded that peel and seed fractions of some fruits, such as pomegranate peel, grape seed, hawthorn peel, longan and lychee seeds possessed relatively high antioxidant activity and might be rich sources of natural antioxidants.
The unsaponifiable lipid fraction of plant-based foods is a potential source of bioactive components such as phytosterols, squalene, and tocopherols. The objective of the present study was to determine the levels of phytosterols, and squalene, as well as tocopherols (alpha and beta + gamma) in selected grains, seeds, and legumes. The method comprised acid hydrolysis and lipid extraction followed by alkaline saponification, prior to analysis by HPLC. In addition, the fatty acid profile of the foods was determined via total lipid extraction, fatty acid derivitisation and GC analysis. In general, beta-sitosterol was the most prevalent phytosterol, ranging in concentration from 24.9 mg/100 g in pumpkin seed to 191.4 mg/100 g in peas. Squalene identified in all foods examined in this study, was particularly abundant in pumpkin seed (89.0 mg/100 g). The sum of alpha- and beta+ gamma-tocopherols ranged from 0.1 mg/100 g in rye to 15.9 mg/100 g in pumpkin seeds. Total oil content ranged from 0.9% (w/w) in butter beans to 42.3% (w/w) in pumpkin seed and the type of fat, in all foods examined, was predominantly unsaturated. In conclusion, seeds, grains, and legumes are a rich natural source of phytosterols. Additionally, they contain noticeable amounts of squalene and tocopherols, and in general, their fatty acid profile is favorable.
The total antioxidant capacity and phenolic content of edible portions and seeds of avocado, jackfruit, longan, mango and tamarind were studied. In addition, the relationship between antioxidant activity, phenolic content and the different degrees of heating of mango seed kernel was investigated. The seeds showed a much higher antioxidant activity and phenolic content than the edible portions. The contribution of all the fruit seed fractions to the total antioxidant activity and phenolic content was always >70%. ABTS cation radical-scavenging and FRAP assays were employed for the determination of antioxidant activity; FCR assay was used to measure the total phenolic content. The AEAC and FRAP of ethanolic extracts of MSKP products increased to a maximum after heating to 160 °C. The total phenolic content in extracts of MSKP products increased from 50.3 to 160 mg/g GAE with an increase in heating temperature to 160 °C.
The total antioxidant activity of 12 fruits and 5 commercial fruit juices was measured in this study using automated oxygen radical absorbance capacity (ORAC) assay. On the basis of the wet weight of the fruits (edible portion), strawberry had the highest ORAC activity (micromoles of Trolox equivalents per gram) followed by plum, orange, red grape, kiwi fruit, pink grapefruit, white grape, banana, apple, tomato, pear, and honeydew melon. On the basis of the dry weight of the fruits, strawberry again had the highest ORAC activity followed by plum, orange, pink grapefruit, tomato, kiwi fruit, red grape, white grape, apple, honeydew melon, pear, and banana. Most of the antioxidant capacity of these fruits was from the juice fractions. The contribution of the fruit pulp fraction (extracted with acetone) to the total ORAC activity of a fruit was usually less than 10%. Among the commercial fruit juices, grape juice had the highest ORAC activity followed by grapefruit juice, tomato juice, orange juice, and apple juice.
Previously, some fruits were shown to contain high antioxidant activities. In this paper, we report the antioxidant activities of 22 common vegetables, one green tea, and one black tea measured using the automated oxygen radical absorbance capacity assay with three different reactive species: a peroxyl radical generator, a hydroxyl radical generator, and Cu2+, a transition metal. Based on the fresh weight of the vegetable, garlic had the highest antioxidant activity (micromol of Trolox equiv/g) against peroxyl radicals (19.4) followed by kale (17.7), spinach (12.6), Brussels sprouts, alfalfa sprouts, broccoli flowers, beets, red bell pepper, onion, corn, eggplant (9.8-3.9), cauliflower, potato, sweet potato, cabbage, leaf lettuce, string bean, carrot, yellow squash, iceberg lettuce, celery, and cucumber (3.8-0.5); kale had the highest antioxidant activity against hydroxyl radicals followed by Brussels sprouts, alfalfa sprouts, beets, spinach, broccoli flowers, and the others. The green and black teas had much higher antioxidant activities against peroxyl radicals than all these vegetables. However, the tea also showed a prooxidant activity in the presence of Cu2+, which was not found with any of the vegetables studied.
Mathematical clustering algorithms were used to classify foods within dairy, grain, and fat commodity groups on the basis of nutrients with limited availability in the food supply as well as those posing a possible health risk due to excess consumption. The procedure overcomes the problem that has made objective and accurate grouping, i.e., dealing simultaneously with 10 or more nutrients, difficult. The clustering routine classifies foods on the basis of similar nutrient content for any number of food attributes and assigns a degree of association to each food to indicate its compositional similarity to a prototype food for the cluster group. Foods within dairy, grain, and fat commodity groups were clustered on the basis of similar content of vitamin B-6, calcium, iron, magnesium, folacin, zinc, and added sugar, fat, cholesterol, and sodium. Whole milk and natural cheese clustered together on the basis of their moderate nutrient and relatively high fat and sodium content. Whole wheat breads, pumpernickel bread, and pancakes from mix constituted a grain subgroup with highest nutrient content, lowest cholesterol and sugar, lower fat, and higher sodium. Other subgroups based upon similarities in attributes were identified within food commodity categories. The result is an expansion of some food groups to incorporate concepts of both nutritional adequacy and moderation of food components of current nutritional concern.
Plant sterols are known to have serum cholesterol lowering effects. A high dietary intake might therefore have a positive impact on health. All food items of vegetable origin contain some amount of plant sterols. The aim of this study was to analyse the plant sterol content of vegetables and fruits commonly consumed in Sweden, and to compare fresh and cooked samples of the same items.
Altogether 20 different vegetables and 14 fruits were analysed. All vegetables and fruits were purchased in two shops in the city of Gothenburg, Sweden. Lyophilization was performed within one month of the items being purchased. The samples were frozen at −20 (C and analysed within six months, with a GLC method after acid hydrolysis, alkaline hydrolysis and silylation with tri-methylsilylether. The acid hydrolysis was done in order to detect the fraction of glycosylated plant sterols, which are split during boiling with HCl.
The median plant sterol content of vegetables was 14 (3.8–50) mg/100 g edible portion. The highest concentrations were found in broccoli, Brussels sprouts, cauliflower and olives. The median plant sterol content of fruits was 16 (3–44) mg/100 g edible portion. The highest concentrations were found in oranges and passion fruits.
The plant sterol concentrations were thus low in vegetables and fruits commonly consumed in Sweden. A serum cholesterol lowering effect attributed to the plant sterols in vegetables and fruits would therefore be of limited significance.
Epidemiologic data support the association between high intake of vegetables and fruits and low risk of chronic disease. There are several biologically plausible reasons why consumption of vegetables and fruit might slow or prevent the onset of chronic diseases. Vegetables and fruit are rich sources of a variety of nutrients, including vitamins, trace minerals, and dietary fiber, and many other classes of biologically active compounds. These phytochemicals can have complementary and overlapping mechanisms of action, including modulation of detoxification enzymes, stimulation of the immune system, reduction of platelet aggregation, modulation of cholesterol synthesis and hormone metabolism, reduction of blood pressure, and antioxidant, antibacterial, and antiviral effects. Although these effects have been examined primarily in animal and cell-culture models, experimental dietary studies in humans have also shown the capacity of vegetables and fruit and their constituents to modulate some of these potential disease-preventive mechanisms. The human studies have relied on intermediate endpoints related to disease risk. Design methodologies used include multiple-arm trials, randomized crossover studies, and more compromised designs such as nonrandomized crossovers and pre- and posttreatment analyses. Length of treatment ranged from a single dose to years depending on the mechanism of interest. Stringency of dietary control varied from addition of supplements to a habitual diet to provision of all food for the duration of a treatment. Rigorously conducted experimental dietary studies in humans are an important link between population- and laboratory-based research.
Considerable scientific evidence suggests that whole grains, as commonly consumed in the United States and Europe, reduce risk for chronic disease including cancer and heart disease. Whole grains provide a wide range of nutrients and phytochemicals that may work synergistically to optimize human health. Fruits and vegetables provide protection against age related diseases. It is believed their high content of antioxidant compounds is key to such protection.
This research compares the antioxidant activity of whole grain, ready-to-eat (RTE) breakfast cereals to that of fruits and vegetables.
Antioxidant activity was determined by dispersing finely ground samples in a 50% aqueous methanol solution of the stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). DPPH, which forms a deep purple solution, reacts with antioxidants and color loss at 515 nm correlates to antioxidant content, which is expressed as Trolox equivalents/100 grams (TE).
Whole grain breakfast cereals analyzed in this study contained from 2,200-3,500 TE. By comparison, fruits generally ranged from 600-1,700 TE, with a high of 2,200 TE for red plums. Berries averaged 3,700 TE and. vegetables averaged 450 TE with a high of 1,400 TE for red cabbage. A 41 gram average serving of RTE breakfast cereal provides 1,120 TE, while an average 85 gram serving of vegetables or fruits provides 380 and 1,020 TE, respectively.
Whole grain breakfast cereals, fruits and vegetables are all important dietary sources of antioxidants.
The role of dietary fat in the etiology of chronic diseases is both a qualitative and a quantitative issue. The dietary fat intake is largely influenced by behavioral and social influences on food choice. Ongoing scientific research has led to dietary recommendations with main concerns being the percentage of saturated, essential fatty acids and cholesterol with respect to total energy intake. However, the compositional complexity of food choice constituting the diet is a critical concept complicating the interpretation of epidemiologic, clinical and laboratory evidence to define the role of dietary fat in the etiology of diseases. This study was conducted on the observation of the need to better systematically classify consumable food based on complex composition and lamb meat is randomly selected as a non-specific subset for application of hierarchical cluster analysis method to obtain the dendogram using average linkage. Data on fat composition of consumable lamb prepared by different methods was obtained from USDA Nutrient Database for Standart Reference. Using agglomerative hierarchical cluster analysis lamb meat was grouped into two main clusters among which one divided into two families of which each was subdivided into two subfamilies based on fatty acids, cholesterol and energy composition. Present work may be considered as a leading study to systematically classify larger food sets. As high fat foods are rich in flavor and overall palatability, the outcome of this study may lead to behaviorally more acceptable but healthier dietary replacements. Besides future use of the results obtained may reveal the effect of complex compositional dietary influences on health and disease and may have superiority to studies questioning individual dietary items. Furthermore, hieararchial cluster analysis may be used to cluster food including other compositional data in food items like amino acids, vitamins, carbohydrates, as well.
Both lipophilic and hydrophilic antioxidant capacities were determined using the oxygen radical absorbance capacity (ORAC(FL)) assay with fluorescein as the fluorescent probe and 2,2'-azobis(2-amidinopropane) dihydrochloride as a peroxyl radical generator on over 100 different kinds of foods, including fruits, vegetables, nuts, dried fruits, spices, cereals, infant, and other foods. Most of the foods were collected from four different regions and during two different seasons in U.S. markets. Total phenolics of each sample were also measured using the Folin-Ciocalteu reagent. Hydrophilic ORAC(FL) values (H-ORAC(FL)) ranged from 0.87 to 2641 micromol of Trolox equivalents (TE)/g among all of the foods, whereas lipophilic ORAC(FL) values (L-ORAC(FL)) ranged from 0.07 to 1611 micromol of TE/g. Generally, L-ORAC(FL) values were <10% of the H-ORAC(FL) values except for a very few samples. Total antioxidant capacity was calculated by combining L-ORAC(FL) and H-ORAC(FL). Differences of ORAC(FL) values in fruits and vegetables from different seasons and regions were relatively large for some foods but could not be analyzed in detail because of the sampling scheme. Two different processing methods, cooking and peeling, were used on selected foods to evaluate the impact of processing on ORAC(FL). The data demonstrated that processing can have significant effects on ORAC(FL). Considering all of the foods analyzed, the relationship between TP and H-ORAC(FL) showed a very weak correlation. Total hydrophilic and lipophilic antioxidant capacity intakes were calculated to be 5558 and 166 micromol of TE/day, respectively, on the basis of data from the USDA Continuing Survey of Food Intakes by Individuals (1994-1996).
Thirty-seven apricot varieties, including four new releases (Rojo Pasión, Murciana, Selene, and Dorada) obtained from different crosses between apricot varieties and three traditional Spanish cultivars (Currot, Mauricio, and Búlida), were separated according to flesh color into four groups: white, yellow, light orange, and orange (mean hue angles in flesh were 88.1, 85.0, 77.6, and 72.4, respectively). Four phenolic compound groups, procyanidins, hydroxycinnamic acid derivatives, flavonols, and anthocyanins, were identified by HPLC-MS/MS and individually quantified using HPLC-DAD. Chlorogenic and neochlorogenic acids, procyanidins B1, B2, and B4, and some procyanidin trimers, quercetin 3-rutinoside, kaempferol 3-rhamnosyl-hexoside and quercetin 3-acetyl-hexoside, cyanidin 3-rutinoside, and 3-glucoside, were detected and quantified in the skin and flesh of the different cultivars. The total phenolics content, quantified as the addition of the individual compounds quantified by HPLC, ranged between 32.6 and 160.0 mg 100 g(-1) of edible tissue. No correlation between the flesh color and the phenolic content of the different cultivars was observed.
The anthocyanin pattern of artichoke heads (Cynara scolymus L.) has been investigated by high-performance liquid chromatography-electrospray ionization mass spectrometry. For this purpose a suitable extraction and liquid chromatographic method was developed. Besides the main anthocyanins-cyanidin 3,5-diglucoside, cyanidin 3-glucoside, cyanidin 3,5-malonyldiglucoside, cyanidin 3-(3''-malonyl)glucoside, and cyanidin 3-(6''-malonyl)glucoside-several minor compounds were identified. Among these, two peonidin derivatives and one delphinidin derivative were characterized on the basis of their fragmentation patterns. To the best of our knowledge this is the first report on anthocyanins in artichoke heads consisting of aglycones other than those of cyanidin. Quantification of individual compounds was performed by external calibration. Cyanidin 3-(6''-malonyl)glucoside was found to be the major anthocyanin in all the samples analyzed. Total anthocyanin content ranged from 8.4 to 1,705.4 mg kg(-1) dry mass.
To identify food selections in each MyPyramid food group or subgroup reflective of typical consumption patterns by Americans, and the nutrient intake that can be expected from consuming a specified amount of these foods from each group, in a low-fat and no-added-sugars form.
An analytical process to identify food consumption choices within each food group and subgroup using national food consumption surveys, and to identify the expected nutrient content of each group using food composition databases.
Relative consumption of foods within each food group; nutrient content for each food group and subgroup (energy plus 27 nutrients).
Disaggregated foods from consumption surveys into component ingredients. Combined similar ingredients into "item clusters" and determined relative consumption of each. Calculated a consumption-weighted nutrient profile for each food group.
Consumption-weighted food intake selections and nutrient profiles were developed for all MyPyramid food groups and subgroups.
This analytical process derived food group and subgroup composites which estimate typical food choices within each MyPyramid food group. These were used to assess the adequacy of the MyPyramid food intake patterns as they were being iteratively developed.
The purpose of this research was to design food intake patterns based on typical American food selections that would meet Dietary Guidelines and Dietary Reference Intake recommendations.
Analytic process to identify appropriate amounts from each food group that together will meet nutritional goals for various age/gender groups.
Projected intake of energy, 9 vitamins, 8 minerals, 8 macronutrients, and dietary fiber in each food intake pattern.
Iterative comparison of nutrients in each food intake pattern to Dietary Reference Intakes and Dietary Guidelines recommendations set as goals for that pattern.
Food intake patterns were established that met almost all nutrient goals within estimated energy needs. Intakes of vitamin E at all energy levels, potassium at lower energy levels, and sodium at higher energy levels did not meet goals.
The food intake patterns provide a foundation of food choices that will meet nutritional recommendations. They form the scientific basis for the MyPyramid Food Guidance System and can also be used as a starting point for developing other educational programs or materials.
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