Fruit and Vegetables: The application of texture analysis on the latest developments

Fruits and vegetables: The application of texture analysis on the latest developments

Current research in this field is using a Texture Analyser to research and investigate many different aspects such as:

• the effects of new edible film coatings on the desired extended shelf life of fruit and vegetables, 
• the development of self-harvesting equipment to shear off the items and where cutting force is then important or where gripping force measurement is required for harvesting banana plantlets or developing a soft grasping mechanism of human fingers for tomato-picking bionic robots. 
• The upcycling of food materials such as mango by-products, banana peel or jackfruit by-products, and the 
• Development of protein-based composite fruit and vegetable 3D printing inks with good printability

In order to create these new products, formulation and processing parameters will need to be assessed to check which variation produces the most optimum end result.  Once the desired texture is achieved a Texture Analyser can then be employed to measure and control the quality of the product and ensure manufacturing consistency is maintained.

What are the new ingredient and product ideas in fruit and vegetable product research, development and production and how can a Texture Analyser be applied?

Fruits and vegetables play an integral role in the human diet, and innovations in this sector aim to improve nutritional quality, convenience, and sustainability. Here are some of the newer ingredient and product ideas in fruit and vegetable research, development, and production and a typical academic reference to show how the Texture Analyser has already being applied:

• Functional foods: Fortifying fruits and vegetables with nutrients, probiotics, or other beneficial compounds to enhance health benefits.
  Example: Freeze-Dried Banana Slices Carrying Probiotic Bacteria
• Plant-based meat alternatives: Using fruits and vegetables, like jackfruit or mushrooms, to replicate the texture and taste of meat in vegetarian or vegan dishes.
  Example: Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese
• Fresh-cut and ready-to-eat: Offering pre-cut, washed, and packaged fruits and vegetables that save preparation time.
  Example: Application of a Texture Analyser friction rig to evaluate complex texture attributes in apples
• Fruit and vegetable powders: Turning fruits and vegetables into powders for easy incorporation into smoothies, baked goods, and other recipes.
  Example: Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts
• Edible coatings: Applying coatings made of proteins, lipids, or polysaccharides to extend the shelf life of fresh produce.
  Example: Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation
• Fermented fruits and vegetables: Products like kimchi and sauerkraut are popular not only for their taste but also for their probiotic benefits.
  Example: Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration
• Novel hybrids: Breeding new varieties that combine the best traits of two different fruits or vegetables.
  Example: Comparative study on texture: a key for blueberry quality breeding
• Upcycled products: Using "ugly" or overripe fruits and vegetables that don't meet retail standards to create juices, purees, or other products.
  Example: Effect of defatted melon seed residue on dough development and bread quality
• Sustainable packaging: Using bio-based, biodegradable, or compostable packaging for fruits and vegetables to reduce environmental impact.
  Example: Development and comparative study of biodegradable packaging film from groundnut shell powder
• Natural flavour enhancers: Extracts from fruits and vegetables that can be used to intensify flavours in dishes without adding artificial ingredients.
  Example: Personalised tasted masked chewable 3D printed fruit-chews for paediatric patients
• Alternative preservation techniques: High-Pressure Processing (HPP) for juices or purees. Modified Atmosphere Packaging (MAP) to extend the freshness of packaged produce.
  Example: Hydrothermal and high-pressure processing of chestnuts-Dependence on the storage conditions
• Plant-based snacks: Vegetable chips, fruit leathers, or dehydrated products, puffed or extruded vegetable snacks.
  Example: Development of hydrocolloids incorporated dragon fruit leather by conductive hydro drying: characterization and sensory evaluation
• GMO and CRISPR innovations: Genetically modified or CRISPR-edited fruits and vegetables designed for longer shelf life, pest resistance, or enhanced nutritional profiles.
  Example: Mutagenesis of SlNAC4 by CRISPR/Cas9 alters gene expression and softening of ripening tomato fruit
• Aquaponic and hydroponic systems: Growing fruits and vegetables in water-based, nutrient-rich solutions, sometimes combined with fish farming (aquaponics).
  Example: Effects of stocking density on the growth and flesh quality of rainbow trout (Oncorhynchus mykiss) reared in a low-tech aquaponic system
• Vertical farming and urban agriculture: Growing fruits and vegetables in stacked layers or vertically inclined surfaces, often in urban settings, using controlled-environment agriculture (CEA) techniques.
  Example: Effect of cell size distribution on mechanical properties of strawberry fruit tissue

Innovation in the fruit and vegetable sector often reflects broader global trends, such as health consciousness, sustainability, and the integration of technology. As challenges like climate change and population growth continue to emerge, continued innovation will be crucial to meet global needs.

Using a Texture Analyser in fruit and vegetable development

The incorporation of the Texture Analyser in fruit and vegetable product research and development (R&D) yields a diverse range of applications, fundamentally enriching the understanding and optimisation of these natural products. Among its myriad uses, assessing firmness emerges as a primary function, aiding in gauging the ripeness and quality of fruits like apples, pears, and tomatoes. Crispness measurement extends to crispy vegetables like carrots or cucumbers, enabling precise quantification of the sound and force experienced when biting into them. For fruits, the Analyser plays a pivotal role in determining juiciness, evaluating the quantity of juice released upon biting or compression.

The Texture Analyser's contributions expand to encompass gel strength assessment, crucial for products like fruit gels or jams. Adhesiveness and stickiness measurements, relevant for items like fruit leathers or purees, offer valuable insights. The Analyser evaluates tensile strength for elongated vegetables such as green beans or asparagus, providing a means to assess their snapping quality. Furthermore, shear strength measurements are utilised to quantify the force required to cut through fruits and vegetables, offering insights into textural properties.

Quality control is upheld through the Texture Analyser's ability to maintain consistent texture across batches, ensuring processed products like fruit cups or frozen vegetables retain a uniform texture. Formulation testing is supported, especially during the creation of items like fruit bars or vegetable patties, aiding in understanding how ingredient changes impact the final texture. Lastly, the Texture Analyser contributes to shelf life studies by enabling the monitoring of potential textural changes in fruits, vegetables, or their products over time. In the domain of fruit and vegetable product R&D, the Texture Analyser emerges as an indispensable tool, facilitating meticulous analysis and contributing to the development of products that align with consumer preferences and market demands. Innovation in the fruit and vegetable sector, combined with tools like Texture Analysers, can ensure that consumers receive high-quality, nutritious, and appealing products.

Typical fruit product test and resulting graph

Find out more about typical tests that a Texture Analyser can perform for fruit and vegetable texture measurement.

Request an article about how to apply a Texture Analyser to fruit and vegetable product testing.

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

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For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplusC texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

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