Corpus ID: 212525617

POTENTIAL NUTRITIONAL VALUES OF SKIN , PULP AND SEED OF MIRACLE FRUIT ( SYNSEPALUM DULCIFICUM )

@inproceedings{Agblekpe2016POTENTIALNV,
  title={POTENTIAL NUTRITIONAL VALUES OF SKIN , PULP AND SEED OF MIRACLE FRUIT ( SYNSEPALUM DULCIFICUM )},
  author={Agbessi Kokouvi Agblekpe},
  year={2016}
}
Background The miracle fruit or berry is a wild fruit so far known for the unusual taste modifying properties of its pulp to induce a sweet flavor to acidic products. Consequently, much research on this fruit has focused on the pulp and its properties to the detriment of the other constituent parts of the fruit which have nutritional potentials that deserve to be investigated. Objectives: This study aims to determine the physicochemical characteristics of the fruit, taking into account all its… Expand
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Microencapsulation of Lactococcus lactis Gh1 with Gum Arabic and Synsepalum dulcificum via Spray Drying for Potential Inclusion in Functional Yogurt
TLDR
In this study, Lactococcus lactis Gh1 was encapsulated via spray-drying with gum Arabic together with Synsepalum dulcificum or commonly known as miracle fruit and retained a higher viability, when incorporated into yogurt compared to non-microencapsulated cells ~105 CFU/mL. Expand
POTENTIAL NUTRITIONAL VALUES OF SKIN , PULP AND SEED OF MIRACLE FRUIT ( SYNSEPALUM DULCIFICUM )
Background The miracle fruit or berry is a wild fruit so far known for the unusual taste modifying properties of its pulp to induce a sweet flavor to acidic products. Consequently, much research onExpand

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The pulp of freshly harvested mature Synsepalumdulcificum (miracle fruit) berries were analyzed for proximate, pH, titratable acidity, anti-nutritional and phytochemical content. The resultsExpand
Contents of phenolics and flavonoids and antioxidant activities in skin, pulp, and seeds of miracle fruit.
TLDR
This study suggests that Miracle Fruit is a good source not only for flavor and color, and also antioxidant activity for functional food applications. Expand
Antioxidant-rich phytochemicals in miracle berry (Synsepalum dulcificum) and antioxidant activity of its extracts.
TLDR
The flesh extract of miracle berry significantly inhibited the oxidation of PUFA in fish oil as well and could also serve as an antioxidant-rich fruit to provide health promoting function. Expand
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TLDR
The amino acid profile of the Synsepalum dulcificum berry was studied and it was revealed that leucine (2.35 g/100 g protein) was the highest while methionine was the lowest while the nonessential amino acids were also discovered. Expand
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TLDR
These berries, called miraculous berries or miracle fruit, have the property of modifying the taste of sour foods and dilute mineral and organic acids into a sweet taste after the fruit pulp has been chewed. Expand
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In this study, the proximate analysis of Synsepalum dulcificum seed was investigated and results showed that it has moisture content (38.08%), crude protein (19.47%), crude fat (11.94%), totalExpand
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TLDR
In vitro propagation of Miracle berry was investigated through embryo and nodal explants using different levels and combinations of auxins and cytokinins in MS medium and all efforts to induce rooting on the buds formed from nodalExplants proved abortive. Expand
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TLDR
It is demonstrated that recombinant miraculin was correctly processed in transgenic tomato plants, and that this production system could be a good alternative to production from the native plant. Expand
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The taste-modifying protein, miraculin, has the unusual property of modifying a sour taste into a sweet taste and is extracted with 0.5 M NaCl solution, indicating that it is highly pure. Expand
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TLDR
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