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• W1893152022 abstract "Recent discoveries about dried plums have led to the product's consideration as a natural ingredient to address a number of processed food product problems on earth and in space travel. Dried plums are widely known to be high in naturally occurring fiber (about 7.5%). Less known, is the high percent of naturally occurring sorbitol, a sugar alcohol (about 15%, the highest of any food), a natural humectant; and malic acid (about 2%) a natural flavor potentiator that improves food flavor perception. Dried plums were shown to have the highest total antioxidant power of 22 of the most commonly eaten fruits and vegetables. The addition of dried plums (4-5%) in baked goods replaces fat and adds to shelf life through moisture retention and mold inhibition. Dried plums have also been shown to suppress the growth of various pathogens found in meats (about 3% of the raw meat block) including Salmonella typhimurium, Listeria monocytogenes, Escherichia coli O157:H7, Yersinia enterocolitica, and Staphylococcus. Dried plums were shown to be effective in reducing oxidative rancidity in pre-cooked sausage products when compared with BHA and BHT. Thus, dried plums can serve as a natural ingredient to prolong the shelf life and improve the safety and eating quality of various bakery and meat products in the difficult environment of space travel. Dried plums have also been shown to improve the indices of bone formation in postmenopausal women. Bone loss following extended periods of weightlessness is an important concern facing astronauts. This growing body of dried plum research continues to underscore the multi-functional benefits food processors can achieve when adding dried plums to a wide range processed foods prepared for space travel. FOOD AND SPACE TRAVEL Space travel has increased the challenges of developing, manufacturing, transporting and consuming food. While these challenges are constantly being addressed by food processors for earth-bound consumption, the unique environment and conditions of space serves to magnify them. Further complicating the feeding of astronauts in space are the nutrition and sensory requirements. Foods must be eaten and enjoyed and they must modulate the negative physical effects of microgravity and reduced gravity including changes in astronaut taste perception and bone loss. Further enhancing foods prepared for space is the desired use of natural ingredients whenever possible. Dried plums have been shown to contain a number of natural components that directly address many of the problems associated with food production for space and the nutritional needs of astronauts. As a multifunctional ingredient, dried plums can improve the nutrition and safety of foods in space, control water activity, increase shelf life and reduce the effects of lipid oxidation in meats. Dried plums can also reduce the fat and sugar content of baked goods as well as increase bakery shelf life. DRIED PLUMS NATURAL COMPONENTS Dried plums are widely known to provide dietary fiber, both soluble and insoluble. Less known, are many additional natural components that in combination create a unique fruit system that enhances the eating qualities, shelf life, nutrition, and the microbial safety of foods. These include-• 7.5% fiber--attracts moisture in meat and bakery products. • 15% sorbitol--holds moisture in prepared meats and baked goods, particularly when precooked and re-heated. • 1.5% malic acid--rounds out and potentiates flavors as well as contributes to food preservation. • Antioxidants--inhibit the growth of many common meat pathogens, extend shelf life and reduce the effects of lipid oxidation or warmed-over flavor in pre-cooked meats. DRIED PLUMS--A RICH SOURCE OF ANTIOXIDANTS One of the potential hazards of space travel is astronaut exposure to radiation. Potentially, increased antioxidants in the astronaut diets might prove beneficial. Research at the Agricultural Research Service’s Jean Mayer Human Nutrition Research Center on Aging at Tufts University in Boston, MA has suggested that foods that score high in an antioxidant analysis called Oxygen Radical Absorbance Capacity (ORAC) may protect cells and their components from oxidative damage. Their research has shown that dried plums have the highest ORAC value (5770) of a group of 22 of the most commonly eaten fruits and vegetables tested. Top-Scoring Fruits & Vegetables ORAC Units per 100 grams (about 3 1/2 ounces) Fruits ORAC Units/100 g Dried Plums 5,770 Raisins 2,830 Blueberries 2,400 Blackberries 2,036 Strawberries 1,540 Raspberries 1,220 Plums 949 Oranges 750 Red Grapes 739 Kiwi Fruit 602 Grapefruit, Pink 483 Vegetables Kale 1,770 Spinach 1,260 Brussels Sprouts 980 Alfalfa Sprouts 930 Broccoli Flowers 890 Beets 840 Red Bell Pepper 710 Onions 450 Corn 390 Source: USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA “Can Foods Forestall Aging?” Agricultural Research, February 1999, pp. 15-19. The specific source of this antioxidant activity is not yet clear. One clue can be found in the phenolic composition of dried plums, i.e., naturally occurring chlorogenic and neochlorogenic acids in dried plums contribute significantly to the fruit’s antioxidant properties. PHENOLIC COMPOSITION OF DRIED PLUMS" @default.
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• W1893152022 date "2003-07-07" @default.
• W1893152022 modified "2023-09-26" @default.
• W1893152022 title "Dried Plums: Natural Solutions to Improve the Quality, Nutrition, and Safety of Foods for Space Travel" @default.
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• W1893152022 doi "https://doi.org/10.4271/2003-01-2377" @default.
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