Preparations based on fruit pulps

To keep a nutritional balance, it is necessary to have vitamins and minerals in the daily diet that can be found in fruits and vegetables. Essentially, they are in the fruit pulp, which is the edible part of the fruit (no peels nor seeds).

All fruits have different characteristics that change in order to their composition and chemical structure. Guava has one of the most vitamin C concentration, in addition that provides calcium and zinc, improving learning skills, releasing stress and strengthen of immune system.

By the other hand, mango has vitamin C, vitamin E, cupper and potassium. Studies reveal that eating this pulp, helps to reduce the risk of having heart diseases and natural aging illness because improves the flow of cholesterol in the blood and the oxygen molecules are transformed in carbon dioxide without generating negative traces in the organism.

Passion fruit, is consider as the fruit that has the most potassium content and vitamin A. Eating this pulp helps to the correct function of human senses, being the view sense the one that gets the more benefits.

Soursop is one of the most complete fruits in vitamins and calcium, because it is composed of vitamin A, vitamin C and vitamins of Complex B. Having this pulp in the daily diet helps to reduce hypertension, asthma, diabetes, heart diseases, liver disorder and prevents osteoporosis.

These tropical fruits are cataloged with a high nutritional value because they have potential properties for organism. That is why the public in general desires frozen fruit pulps, as they are simple to use in juices, fruit smoothies, cocktails and even desserts, jams or marmalades.

Fruit puree is the result of macerate, triturate or cut up the edible part of the fruits. Using this kind of products allows preparing juices, nectars, jams, cocktails, marmalades and sauces, that is why the fruit pulp consume has been increasing all over the world. Even for distributors or consumers, it is necessary to store the fruit pulps according to the food safety requirements for this kind of product. In the manufacturing process, pasteurization is done to reduce microbiological presence (natural of the fruit), then it goes to a freezing process to minimize the activity of microorganisms.


To assure a correct freezing process, a range of -18°C (0°F) must be kept during all of the logistic chain until its final presentation to a customer. This freezing chain generates extra charges not only for the final product, but also, for all the chain.


In order to search an alternative for the expensive cold chain, nowadays has appeared a new way to present this product, the unrefrigerated fruit pulp or aseptic fruit pulp. The manufacturing process of this pulps, is based in intensifying the application of the Hazard Analysis and Critical Control Points (HACCP) guidelines for food safety, considering the pasteurization as a Critical Control Point (CCP), during the processing, the product is exposed to a higher time in certain temperatures, helping to reduce the microbiological presence. At the same time, sensory tests are applied to verify flavor, odor and color.


Bottling process is done under aseptic and strict conditions that prevents the product of getting contaminated, using a preform bag with high barrier against oxygen, avoiding aerobic microorganisms to grow during a long period. The asepsis used during the process and the one used in the packaging, allows the product to have a considerable shelf life without needing cold chain, getting multiple benefits not only for the distributor, but also, for the final consumer. For the first one, it is useful to reduce the operative costs related to electric power used in freezing storages, minimize the cost of freights avoiding the use of GenSet or Thermo Kings; for the second one, as the product is liquid is ideal for a diversification of uses and preparations with an environmental temperature.


Because of all the advantages mentioned before, the aseptic fruit pulps are the best alternative for the production and consume of this type of product, having from tropical fruits as passion fruit, soursop, mango, lulo, guava, pineapple among other to berries such as strawberry and blackberry.

(NaturalNews) Nutrition scientists have been promoting the effects of a diet filled with fruits and vegetables in their natural form for the better part of the last two decades, touting the plethora of protective flavonoids and fiber provided by these natural wonders. Most people would be impressed by the latest research showing that eating just seven daily portions of fruits and vegetables is enough to slash the risk of all-cause mortality by more than 40 percent as compared to those eating one serving a day. While this is an impressive figure, it would be interesting to determine the protective effect of eating 10 to 12 daily portions as recommended by many alternative nutritional practitioners.

A research team from the University College London, reviewing the eating habits of 65,226 people representative of the English population between 2001 and 2013found that the more fruit and vegetables people ate, the less likely they were to die at any age. Publishing the results of their work in the Journal of Epidemiology & Community Health, the team determined that eating seven or more portions reduces the specific risks of death from cancer and heart disease by 25 percent and 31 percent respectively. Interestingly, the research also showed that vegetables have significantly higher health benefits than fruits.

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