DOCSLIB.ORG

Precious Water

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Precious Water Precious Water Tomorrow’s vision...Today!® Table of Contents Introduction.................................................................................................................................................................3 Prototype Kit Formulations.........................................................................................................................................................4 Pure Foaming Powder.........................................................................................................................................................4 Luxe Cleansing Balm...........................................................................................................................................................6 Lush Sugar Lip Scrub...........................................................................................................................................................8 Exfoliating Body Polish.....................................................................................................................................................10 Conditioning Shave Oil....................................................................................................................................................12 Waterless Beauty Balm.....................................................................................................................................................14 Version#2/03.7.19 Introduction Active Concepts prides ourselves on our ability to identify and predict market trends that drive the industry forward. Waterless Beauty is emerging as one of the key trends set to impact the global beauty and personal care industry. Water is set to become a precious commodity and consumers are viewing water as a limited resource and one that should be used economically. Consumers are looking to change the way they use water as they become increasingly aware of the environmental impact of their everyday lives. This demand is being met by a new of beauty products being promoted as ‘waterless’. Driven by sustainability concerns, beauty brands are looking to reduce and even eliminate water from their products and production processes. Water has been traditionally used as the primary ingredient in formulations as a base. Eliminating water allows formulators to use different bases, such as powders or oils derived from plants, and develop concentrated and sustainable products. Waterless products and ingredients are often dramatically higher in potency and are more powerful in terms of effectiveness compared to products containing high amounts of water. The Precious Water phenomenon recognizes and addresses the global water shortage. Clean water is the most precious commodity on Earth. It sustains all life. As we enter an era of global consciousness the preciousness of water becomes more and more apparent. In personal care vast quantities of water are used in products as well as during the production process. By turning to anhydrous formulations, leave on products and by incorporating different sources of water we can reduce the amount of vital water consumed. Our Precious Water prototype kit features a Pure Foaming Powder, Luxe Cleansing Balm, Lush Sugar Lip Scrub, Exfoliating Body Polish, Conditioning Shave Oil, and Waterless Beauty Balm - all designed to provide consumers effective beauty with an environmental conscience. Pure Foaming Powder Featured Actives Polish away the day with gentle exfoliation to reveal soft, clean, and retexturized skin. Mixed with water, the rich foamy lather melts away dirt, oil, and makeup while conditioning and protecting the newly cleansed skin. ABS White Willow Bark Extract Powder and AC Beet SA Powder work together to remove impurities for gentle cell renewal, provide antioxidant protection for a youthful glow, and reduce inflammation for a calm, healthy-looking complexion. Product Code & Name INCI Name Mechanism Multifunctional Benefits Antimicrobial power of natural • Natural alternative to salicylic acid 10229 ABS White Willow salicylates reduce erythema and Salix Alba (Willow) Bark Extract • Reduces redness and irriation inflammation to promote clear, Bark Extract Powder • Excellent antioxidant protection smooth skin Substantive keratolytic complex 11299LNZ AC Beet combining exfoliation benefits of • Natural moisturizer Betaine Salicylate salicylic acid with gentle substantive • Nourishing SA Powder moisturizing properties of • Ideal for problem skin trimethylglycine A powerful probiotic-based ingredient based on the • Moisturization M15021 Leucidal® Liquid PT Lactobacillus Ferment fermentation of Lactobacillus and • Natural antimicrobial production of antimicrobial • Promotes microbiome balance peptides Pure Foaming Powder Formulation Trade Name INCI Name % Vendor Phase A Sodium Bicarbonate Sodium Bicarbonate 57.90 Spectrum Microsponge N 700 Absorber Cellulose 10.00 Brenntag Specialties Lathanol® LAL Powder Sodium Lauryl Sulfoacetate 25.00 Stepan Kaneka Surfactin Sodium Surfactin 0.10 Brenntag Specialties 10229 ABS White Willow Bark Salix Alba (Willow) Bark Extract 2.00 Active Concepts Extract Powder 11299LNZ AC Beet SA Powder Betaine Salicylate 2.00 Active Concepts Phase B M15021 Leucidal® Liquid PT Lactobacillus Ferment 2.00 Active Micro Technologies Green Tea Elixir Fragrance Fragrance 1.00 Carrubba Formulation Guidelines 1. Combine Phase A ingredients in a blender. Blend until uniform. 2. Combine Phase A and very slowly spray Phase B into Phase A. Blend well. Luxe Cleansing Balm Featured Actives Submerge your skin in a hydrating refuge as you cleanse away the day. This lightweight formula allows skin to breathe while renewing a glowing complexion and supple skin. Lock in moisture with ABS Acai Sterols EFA, repair and protect the skin with AC Repair Oil Complex, and defend against fine lines and wrinkles with AcquaSeal® Algae to condition skin anytime of the day! Product Code & Name INCI Name Mechanism Multifunctional Benefits Natural rice lipids standardized for • Moisturization Vitamin E provide excellent film 10350 ABS Rice Lipids Plus Oryza Sativa (Rice) Lipids • Improves skin barrier function forming benefits and protection • Natural binding ability from environmental stressors An oil soluble active designed to • Defends against aging skin promote youthful skin, through 20852 AcquaSeal® Algae Chlamydomonas Reinhardtii Extract • Sustainable biotechnology several different mechanisms such • Anti-inflammatory as reducing ‘inflammaging’ Derived from the lipid fraction of • Improved barrier function Euterpe Oleracea Sterols & Linoleic the acai fruit, this ingredient can 10414 ABS Acai Sterols EFA • Intense moisturization Acid & Oleic Acid & Linolenic Acid serve as a natural replacement for • Enhances formulation texture petrolatum and lanolin 11331LNZ ABS Licorice Glycyrrhiza Glabra (Licorice) Root An oil soluble extract of licorice in • Nourishing Extract & Prunus Armeniaca (Apricot) apricot oil designed to nourish and • Skin conditioning Extract OS Kernel Oil condition while enhancing skin tone • Promotes healthy looking skin An oil soluble, botanically-derived • Skin conditioning M16003 Phytocide antimicrobial active designed Sambucus Nigra Fruit Extract • Antioxidant protection to moisturize skin and protect Elderberry OS • Upholds product integrity anhydrous formulations Helianthus Annuus (Sunflower) Seed Oil & Glycine Soja (Soybean) Combines the benefits of sunflower, Oil & Anthemis Nobilis Flower Oil & soybean, English chamomile, • Wound healing 20248 AC Repair Oi Lavandula Angustifolia (Lavender) Oil lavender, rosemary leaf oils with • Antioxidant & Rosmarinus Officinalis (Rosemary) Complex calendula extract to help repair and • Collagen synthesis Leaf Oil & Calendula Officinalis Flower condition the skin Extract & Tocopheryl Acetate & Retinyl Palmitate & Bisabolol Luxe Cleansing Balm Formulation Trade Name INCI Name % Vendor Phase A 10350 ABS Rice Lipids Plus Oryza Sativa (Rice) Lipids 49.25 Active Concepts 20852 AcquaSeal® Algae Chlamydomonas Reinhardtii Extract 5.00 Active Concepts 10414 ABS Acai Sterols EFA Euterpe Oleracea Sterols, Linoleic Acid, Oleic Acid, Linoleic Acid 3.00 Active Concepts FSS Daikon Extract Raphanus Sativus (Radish) Seed Extract 10.00 Formulator Sample Shop Dry-Flo® Pure Aluminum Starch Octenylsuccinate 2.00 Akzo Nobel White Ozokerite Wax Ozokerite Wax 2.00 Frank B Ross Polyglyceryl-6 Distearate, Jojoba Esters, Polyglyceryl-3 Emullium® Mellifera MB 8.00 Gattefosse Beeswax, Cetyl Alcohol Compritol® CG 888 Pellets Glyceryl Behenate 5.00 Gattefosse Phase B Polysuga® Mulse D9 Sorbitan Oleate Decylglucoside Crosspolymer 4.00 Colonial Chemical Glycyrrhiza Glabra (Licorice) Root Extract, Prunus Armeniaca 11331LNZ ABS Licorice Extract OS 5.00 Active Concepts (Apricot) Kernel Oil, Tocopherol Helianthus Annuus (Sunflower) Seed Oil, Glycine Soja (Soybean) Oil, Anthemis Nobilis Flower Oil, Lavandula Angustifolia (Lavender) 20248 AC Repair Oil Complex 3.00 Active Concepts Oil, Rosmarinus Officinalis (Rosemary) Leaf Oil, Calendula Officinalis Flower Extract, Tocopheryl Acetate, Retinyl Palmitate, Bisabolol M16003 Phytocide Elderberry OS Sambucus Nigra Fruit Extract 3.00 Active Micro Technologies Phytoscents Coconut Fragrance 0.75 Formulator Sample Shop Formulation Guidelines 1. Combine Phase A, heat to 80-85oC. Mix until melted and uniform. 2. Cool to 45-50oC with batch covered for uniform cooling. At 50oC, add Phase B. Mix until uniform and pour into jars. Lush Sugar Lip Scrub Featured Actives
Load more

Recommended publications
  • Preliminary Specifications Copoazu
    PRELIMINARY SPECIFICATIONS CP-ESP-AC-13 VERSION:05 COPOAZU BUTTER Prepared by: Review by: Approved by Date February - 2017 Team Research and Team Quality Assurance General Manager Page 1 of 3 Development 1.-PRODUCT Copoazu/ Cupuacu butter 2.-COUNTRY OF ORIGIN Peru 3.-PLACE OF PRODUCTION OF RAW MATERIAL Madre de Dios 4.-TYPE Cosmetic 5.-INGREDIENT 100% copoazu seeds 6.-INCI NAME OF INGREDIENT Theobroma grandiflorum seed butter 7.-CHARACTERISTICS Butter is extracted from the pure seeds of the fruit to obtain raw, filtered and unrefined butter. Theobroma grandiflorum seed butter is classified as skin emollient can be used for manufacturing different cosmetics. 8.-ORGANOLEPTIC FEATURES Odor: Characteristic. Color: Yellowish white. 9.- PHYSICOCHEMICAL FEATURES* Acid value (% Free fatty acids) < 5 % Peroxide value (mEquO2 / kg) < 20 Unsaponifiable matter (%)1 < 0.5 1 Iodine value (g I2/100 g) 30 - 50 Saponification value (mgKOH/g) 1 180 - 200 Appearance: Yellowish-white solid. viscous liquid above 86°F (30°C). Reference: 1 “Final Report: Plant-Derived Fatty Acid oils as Used in Cosmetics - March 4, 2011”; Table 3. Chemical properties for plant- derived fatty acid oils. Page: 23. Author: The 2011 Cosmetic Ingredient review expert panel members. 10.-TYPICAL FATTY ACID PROFILE*: FATTY ACID NAME C-CHAIN %TYPICAL VALUES1,2 Palmitic acid C16:0 7.20 – 7.38 Palmitolic acid C16:1 0.06 – 0.10 Margaric acid C17:0 0.20 – 0.21 Stearic acid C18:0 30.78 - 30.80 Oleic acid (omega 9) C18:1 43.64 – 43.90 Linoleic acid (omega 6) C18:2 4.17 – 4.6 Linolenic acid (omega 3) C18:3 < 0.20 Arachidic acid C20:0 10.72 – 11.0 Reference: 1 “Final Report: Plant-Derived Fatty Acid oils as Used in Cosmetics - March 4, 2011”; Table 4.
    [Show full text]
  • What's in Your Tropical Fruit?1
    FSHN 07-08 What’s in Your Tropical Fruit?1 Susan S. Percival and Brooke Findley2 Florida ranked ninth in the nation for total cash receipts from fruit, with nearly 28% of this from field crops and other crops not including vegetables. Additionally, Florida’s top export is fruit; in 2003, Florida ranked second in the nation in fruit exports (3). Since the production of tropical fruits is an important part of the economy of the state, highlighting the nutritional benefits of these fruits enhances their marketability and appeal. However, the lack of comprehensive information about the nutritional properties of these foods presents a challenge. The purpose of this publication is to evaluate the current information available on the nutrient composition of Figure 1. Tropical Fruit Day (2005). tropical fruits. The nutrient information (amounts of fiber, Credits: UF/IFAS Vitamin A, Vitamin C, folate, potassium, calcium and iron) for the tropical fruits examined was compiled from the Introduction USDA National Nutrient Database for Standard Reference Fruits are abundant in nutrients, such as fiber, potas- (4, 5) (see Table 1). These values were then compared to the sium, folate, and Vitamin C. Moreover, they also contain daily reference values for food labeling (6) and evaluated carotenoids and polyphenols, which act as antioxidants in relation to the percent provided per serving. According within the body. Eating large amounts of plant-based foods to the FDA, a “good” source of a nutrient provides 10-19% has been associated with lowered rates of cardiovascular of the daily reference value, while an “excellent” source disease (1, 2) and with decreased risk of cancer and stroke provides 20% of the daily reference value (6, 7).
    [Show full text]
  • Natural Cosmetic Ingredients Exotic Butters & Oleins
    www.icsc.dk Natural Cosmetic Ingredients Exotic Butters & Oleins Conventional, Organic and Internal Stabilized Exotic Butters & Oleins Exotic Oils and butters are derived from uncontrolled plantations or jungles of Asia, Africa and South – Central America. The word exotic is used to define clearly that these crops are dependent on geographical and seasonal variations, which has an impact on their yearly production capacity. Our selection of natural exotic butters and oils are great to be used in the following applications: Anti-aging and anti-wrinkle creams Sun Protection Factor SPF Softening and hydration creams Skin brightening applications General skin care products Internal Stabilization I.S. extends the lifecycle of the products 20-30 times as compare to conventional. www.icsc.dk COCOA BUTTER Theobroma Cacao • Emollient • Stable emulsions and exceptionally good oxidative stability • Reduce degeneration and restores flexibility of the skin • Fine softening effect • Skincare, massage, cream, make-up, sunscreens CONVENTIONAL ORGANIC STABILIZED AVOCADO BUTTER Persea Gratissima • Skincare, massage, cream, make-up • Gives stables emulsions • Rapid absorption into skin • Good oxidative stability • High Oleic acid content • Protective effect against sunlight • Used as a remedy against rheumatism and epidermal pains • Emollient CONVENTIONAL ORGANIC STABILIZED ILLIPE BUTTER Shorea Stenoptera • Emollient • Fine softening effect and good spreadability on the skin • Stable emulsions and exceptionally good oxidative stability • Creams, stick
    [Show full text]
  • 19 0722 00 E.Pdf
    DUS DEAS 77-1 DRAFT UGANDA STANDARD First Edition 2019-mm-dd Fruit juices and nectars — Specification DRAFT REVIEW PUBLIC Reference number DUS DEAS 77-1: 2019 © UNBS 2019 DUS DEAS 77-1: 2019 Compliance with this standard does not, of itself confer immunity from legal obligations A Uganda Standard does not purport to include all necessary provisions of a contract. Users are responsible for its correct application DRAFT REVIEW © UNBS 2019 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any form or by any means, electronicPUBLIC or mechanical, including photocopying and microfilm, without prior written permission from UNBS. Requests for permission to reproduce this document should be addressed to The Executive Director Uganda National Bureau of Standards P.O. Box 6329 Kampala Uganda Tel: +256 417 333 250/1/2 Fax: +256 414 286 123 E-mail: [email protected] Web: www.unbs.go.ug ii © UNBS 2019 - All rights reserved DUS DEAS 77-1: 2019 National foreword Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and Cooperatives established under Cap 327, of the Laws of Uganda, as amended. UNBS is mandated to co- ordinate the elaboration of standards and is (a) a member of International Organisation for Standardisation (ISO) and (b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and (c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). The work of preparing Uganda Standards is carried out through Technical Committees.
    [Show full text]
  • HERBS: FACTS and FALLACIES Understanding Bio-Active Components of Plant-Derived Dietary Supplements
    SUPPLEMENTS: FACT OR FALLACY? Understanding Bio-Active Components of Plant-derived Dietary Supplements Essential Oils Milk Thistle Cayenne Goldenseal Bruce H. Woolley Professor Emeritus, Brigham Young University • 1894: USDA’s first nutrition guidelines. These NUTRITION essentially were: moderation in everything, eat a variety of nutrition-rich foods, watch your portion GUIDELINES size, and avoid eating too much fat. HISTORY • 1943: USDA updated this to their “Basic 7″, which was spurred on by wartime rationing. These basic seven were: green and yellow vegetables; oranges, tomatoes, grapefruit, raw cabbage or salad greens; potatoes, fruits and vegetables; milk based products; meat and eggs; bread, flour, and cereals; and butter or margarine. • 1956: “The Basic Four”: “vegetables and fruits”, milk, meat, and “cereals and breads”. • 1992:The Food Pyramid. • Since 1980: USDA also has produced much more detailed nutrition guides than the quick-fix picture versions, • 2010: Includes exercise. However, like the food pyramid and MyPlate, they seem to be heavily influenced by various groups within the agriculture industry. AM I RECEIVING THE NUTRIENTS I NEED? The USDA surveyed 16,000 Americans and found that not one person obtained 100 percent of essential nutrients such as magnesium, vitamin E, and zinc.1 Similarly, children and adolescents did not obtain enough essential nutrients such as folate, vitamin C, and calcium.2 1. 1.Nutrition Nutrition Today Today 2. USDA Nutrition Assistance Program Report Series CN-01-CD1 2. USDA Nutrition Assistance
    [Show full text]
  • Gcc Standarization Oraganization (Gso)
    GSO Draft Standard GSO …./2018 GCC STANDARIZATION ORAGANIZATION (GSO) (FDS) Prepared by GSO Technical Committee No TC05 General Standard for Fruit Juices, Drink and Nectars I.C.S:67.160.20 This document is a draft GSO standard circulated for comment. It is, therefore, subject to alteration and modification and may not be referred to as a GSO standard until approved by GSO. GSO Draft Standard GSO …./2018 Foreword The GCC Standardization Organization (GSO) is a regional Organisation which consists of the National Standards Bodies of GCC member states. One of GSO main functions is to issue GSO technical Standards through specialised technical committees (TCs). GSO through the technical program of committee TC No (5) "GSO Technical Committee for Food and Agricultural Products" has updated and merged the following GSO Technical Regulations: GSO2456/2015 “Fresh Fruit Juice (non-pasteurized)” GSO1820/2015 “Fruit Juices and Nectars” GSO794/2010 “Fruit Drink” GSO2201/2012 “Juices with Milk” GSO846/1997 “Mixed Fruit Nectars” The Draft Standard has been prepared by the Kingdom of Saudi Arabia. This standard has been approved as a Gulf Technical regulation by the GSO Board of Directors in its meeting No (), which was held on 00/00/143 A.H (00/00/201 AD), providing that the following GSO Technical regulations are repealed: GSO2456/2015 “Fresh Fruit Juice (non-pasteurized)” GSO794/2010 “Fruit Drink” GSO2201/2012 “Juices with Milk” GSO846/1997 “Mixed Fruit Nectars” and replaces it. Fruit Juices, Drink and Nectars 1- Scope and field of application This GSO Standard applies to fruit juices and nectars, fresh fruit juice (non-pasteurised), fruit drink, juices with milk, and mixed fruit nectars.
    [Show full text]
  • Non-Wood Forest Products
    Non-farm income wo from non- od forest prod ucts FAO Diversification booklet 12 FAO Diversification Diversification booklet number 12 Non-farm income wo from non- od forest products Elaine Marshall and Cherukat Chandrasekharan Rural Infrastructure and Agro-Industries Division Food and Agriculture Organization of the United Nations Rome 2009 The views expressed in this publication are those of the author(s) and do not necessarily reflect the views of the Food and Agriculture Organization of the United Nations. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders.
    [Show full text]
  • Theobroma Grandiflorum Breeding Optimization Based on Repeatability
    bioRxiv preprint doi: https://doi.org/10.1101/2021.06.01.446536; this version posted June 2, 2021. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. 1 1 2 3 Theobroma grandiflorum breeding optimization based on 4 repeatability, stability and adaptability information 5 6 7 Saulo Fabrício da Silva Chaves1*, Rafael Moysés Alves2, Rodrigo Silva Alves3, Alexandre Magno 8 Sebbenn4, Marcos Deon Vilela de Resende5, Luiz Antônio dos Santos Dias1 9 10 11 1Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil. 12 2Embrapa Amazônia Oriental, Belém, Pará, Brazil. 13 3Instituto Nacional de Ciência e Tecnologia do Café, Lavras, Minas Gerais, Brazil. 14 4Instituto Florestal de São Paulo, São Paulo, São Paulo, Brazil. 15 5Embrapa Café, Viçosa, Minas Gerais, Brazil. 16 17 *Corresponding author: 18 E-mail: [email protected] 19 20 21 All the authors contributed equally to this work 22 bioRxiv preprint doi: https://doi.org/10.1101/2021.06.01.446536; this version posted June 2, 2021. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. 2 23 Abstract 24 The cultivation of Theobroma grandiflorum in the Brazilian Amazon is mainly conducted by family 25 farmers who use a range of different management strategies.
    [Show full text]
  • Codex General Standard for Fruit Juices and Nectars
    1 CODEX GENERAL STANDARD FOR FRUIT JUICES AND NECTARS (CODEX STAN 247-2005) 1. SCOPE This Standard applies to all products as defined in Section 2.1 below. 2. DESCRIPTION 2.1 PRODUCT DEFINITION 2.1.1 Fruit Juice Fruit juice is the unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means including post harvest surface treatments applied in accordance with the applicable provisions of the Codex Alimentarius Commission. Some juices may be processed with pips, seeds and peel, which are not usually incorporated in the juice, but some parts or components of pips, seeds and peel, which cannot be removed by Good Manufacturing Practices (GMP) will be acceptable. The juice is prepared by suitable processes, which maintain the essential physical, chemical, organoleptical and nutritional characteristics of the juices of the fruit from which it comes. The juice may be cloudy or clear and may have restored1 aromatic substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cells2 obtained by suitable physical means from the same kind of fruit may be added. A single juice is obtained from one kind of fruit. A mixed juice is obtained by blending two or more juices or juices and purées, from different kinds of fruit. Fruit juice is obtained as follows: 2.1.1.1 Fruit juice directly expressed by mechanical extraction processes. 2.1.1.2 Fruit juice from concentrate by reconstituting concentrated fruit juice defined in Section 2.1.2 with potable water that meets the criteria described in Section 3.1.1(c).
    [Show full text]
  • Perennial Edible Fruits of the Tropics: an and Taxonomists Throughout the World Who Have Left Inventory
    United States Department of Agriculture Perennial Edible Fruits Agricultural Research Service of the Tropics Agriculture Handbook No. 642 An Inventory t Abstract Acknowledgments Martin, Franklin W., Carl W. Cannpbell, Ruth M. Puberté. We owe first thanks to the botanists, horticulturists 1987 Perennial Edible Fruits of the Tropics: An and taxonomists throughout the world who have left Inventory. U.S. Department of Agriculture, written records of the fruits they encountered. Agriculture Handbook No. 642, 252 p., illus. Second, we thank Richard A. Hamilton, who read and The edible fruits of the Tropics are nnany in number, criticized the major part of the manuscript. His help varied in form, and irregular in distribution. They can be was invaluable. categorized as major or minor. Only about 300 Tropical fruits can be considered great. These are outstanding We also thank the many individuals who read, criti- in one or more of the following: Size, beauty, flavor, and cized, or contributed to various parts of the book. In nutritional value. In contrast are the more than 3,000 alphabetical order, they are Susan Abraham (Indian fruits that can be considered minor, limited severely by fruits), Herbert Barrett (citrus fruits), Jose Calzada one or more defects, such as very small size, poor taste Benza (fruits of Peru), Clarkson (South African fruits), or appeal, limited adaptability, or limited distribution. William 0. Cooper (citrus fruits), Derek Cormack The major fruits are not all well known. Some excellent (arrangements for review in Africa), Milton de Albu- fruits which rival the commercialized greatest are still querque (Brazilian fruits), Enriquito D.
    [Show full text]
  • Growth and Development of the Cupuaçu Fruit (Theobroma Grandiflorum [Willd. Ex Spreng.] Schum.) in the Western Colombian Amazon
    Growth and development of the cupuaçu fruit (Theobroma grandiflorum [Willd. Ex Spreng.] Schum.) in the western colombian Amazon Crecimiento y desarrollo del fruto de copoazú (Theobroma grandiflorum [Willd. Ex Spreng.] Schum.) en la Amazonia occidental colombiana Claudia Hernández L.1, 3 and María Soledad Hernández G.2 ABSTRACT RESUMEN Studies of growth and optimal harvest time of cupuaçu are Los estudios de crecimiento y momento óptimo de cosecha de vital to ensure fruit quality and reduce post-harvest losses. This copoazú son importantes para garantizar la calidad del fruto studied looked at growth and fruit development of cupuaçu y reducir las pérdidas poscosecha. Se estudió el crecimiento y from fruit set to ripening. The measurements analyzed included desarrollo del fruto de copoazú, desde el cuajado hasta la ma- diameter (longitudinal and equatorial), fresh and dry weight, durez de consumo. Fueron analizados diámetro (longitudinal color, pH, titratable acidity (TA), total soluble solids (TSS) y ecuatorial), peso fresco y seco, color, pH, acidez titulable and respiratory rate (RR). Three sigmoid states were observed (AT), sólidos solubles totales (SST) e intensidad respiratoria during fruit growth: cell division (S1), maximum growth (S2), (IR). Fueron reconocidos tres estados tipo sigmoide en el cre- which corresponds to cell expansion and growth stabilization cimiento del fruto: división celular (E1), máximo crecimiento and maturation (S3). The time between fruit set and physiologi- (E2), el cual corresponde a la expansión celular, y estabilización cal maturity was 117 days. The cupuaçu fruit reached physi- del crecimiento y maduración (E3). El tiempo transcurrido ological maturity when it showed changes in pulp color (H* = entre el cuajado del fruto y la madurez fisiológica fue 117 días.
    [Show full text]
  • Journal of Biotechnology and Biodiversity | V.9 | N.2 | 2021
    Journal of Biotechnology and Biodiversity | v.9 | n.2 | 2021 Journal of Biotechnology and Biodiversity journal homepage: https://sistemas.uft.edu.br/periodicos/index.php/JBB/index Application of tamarind pulp for wine production Rafael Resende Maldonadoa* , Daniela Soares de Oliveirab , Vanessa Dias Alvesb, Elizama Aguiar Oliveirac , Eliana Setsuko Kamimurad a Universidade Estadual de Campinas, Brasil b Faculdade Municipal Professor Franco Montoro, Brasil c Universidade Estadual de Santa Cruz, Brasil d Universidade de São Paulo, Brasil * Autor correspondente ([email protected]) I N F O A B S T R A C T Tamarind (Tamarindus indica L.) is a nutrient-rich fruit that has an acid and exotic flavor. It is widely Keyworks consumed in natura at tropical countries such as India and Brazil. The aim of this study was to tropical fruits evaluate the application of tamarind as a substrate for the production of tamarind wine. The pulp from insoluble solids ripe fruits was used to produce wine in three different proceedings: (1) whole pulp, (2) pulp without pH insoluble solids and (3) pulp without insoluble solids and pH adjusted to 4.5. In all cases, the wine production fermentation was performed with Saccharomyces cerevisiae yeast and the initial concentration of soluble solids adjusted to 25 °Brix. The wine with the highest alcohol content (10.2 °GL) was obtained after 11 days of fermentation at room temperature (~25 °C). The alcohol content increased in 2.5 times with the removal of insoluble solids, and the pH correction contributed to an additional increase of 10%. The study demonstrated that tamarind presents good potential as a substrate for the production of wines, which can be an alternative to improve the utilization of the fruit.
    [Show full text]