List Of Fruits With Pulp


The list of fruits with pulp contains the most common fruits and berries that contain pulp. Bananas, pineapple, apricots, white and red mulberries are the examples of the fruits with pulp. Also, the list of fruits with pulp contains citrus fruits and their varieties including orange, mandarin, lemon, grapefruit etc.

Fruit Pulp

Fruit pulp is a source of fiber and juice that is captured inside the tissues.

Dairy-Based Functional Beverages

Fruit Juice Based

Fruit juice and pulp mixed with whey (with or without deproteinization) are widely used for the development of functional whey-fruit beverage. These types of beverages have potential to replace the fruit juice-based morning beverages and health beverages due to having nutritional significant additional nutrients (Sabokbar and Khodaiyan, 2015). The main ingredients used in these beverages include whey, fruit juice/pulp/concentrate, flavor, color, sweetener, and preservatives. Flavor and color used in these beverages should be associated with the type of fruit juice or concentrate. Acid whey is generally utilized for making these beverages. Mineral and vitamin fortification of fruit-whey-based beverages makes them fits for sportspersons. Manufacture of these beverages generally involves unit operations such blending of juice and whey, heat treatment, and packaging. Sedimentation during storage due to denaturation of whey proteins on heating is one of the prominent defects in these beverages. This sedimentation defect can be diminished by adjusting the pH (around 3.6) of the beverage before heating treatment. At even this low pH, some sedimentation is observed which is related to the interaction between whey proteins and pectin from fruit pulp or juice. This can be prevented by using fruit sources having very low amount of pectins or via enzyme treatment of fruit juice before blending with whey.

Pumpkin seed oil components and biological activities

14.4.3 Antidiabetic property of pumpkin seed oil

Fruit pulp and the seed of pumpkin have exhibited antidiabetic activity in animal studies including alloxan-induced diabetic rabbits and rats. Powders from pumpkin significantly decreased blood glucose whilst increasing plasma insulin in the blood (Caili et al., 2006b; Zhang & Bai, 2004; Chen et al., 2005). One study employing type 2 diabetic Wistar rats accounted for the antidiabetic property of pumpkin for the tocopherols in the seed composition of C. pepo, and concluded that the seed tocopherols reduced prediabetics to progress into diabetics (Bharti et al., 2013). PSO from C. pepo and C. maxima has also alleviated urinary disorders during oral administration of a human study (Nishimura et al., 2014).

Disintegration with considerable changes in form: cutting/dicing, crushing and grinding, shredding, sheeting, and pulping

7.7.3 Pulp preservation

Fruit pulp can be preserved in several ways, such as aseptic canning, acidification followed by normal canning, or quick freezing (Dauthy, 1995). In aseptic processing, pulp is sterilized by heat, packaged under sterile conditions in previously sterilized containers. This method is chosen so that the product is shelf-stable and does not require refrigeration. In hot-filling, sterile pulp is transferred into a nonsterile packaging, where only products with high acidity can withstand room temperature conditions and do not require refrigeration. In retort processing, unsterilized products are packaged in sterile packaging, then sterilized with hot steam using an autoclave.

Pulp can be stored frozen. Giarola, Pereira, and Resende (2016) studied heat conductivity of mango pulp and found that the initial freezing point for mango pulp is at −2.4°C. Thermal conductivity is at the slope of 0.465–1.595 W (m K)−1 at a temperature of 0°C to −30°C, and then there is an increase in conductivity during the freezing process. The mango pulp thawing process can be carried out by simple immersion in low temperature water (4°C) or room temperature water (25°C). However, ultrasound-assisted thawing treatment at optimum conditions (25°C, 0.074–0.123 W mL−1) as implemented by Liu et al. (2019) provides several advantages, namely, shorter processing time (16%–64%), higher amounts of phenol (because ultrasound can break down cell walls and free phenol compounds that are previously bound) and cause no or little effect to the color. Nonetheless, if the ultrasound intensity is too high, it can result in the formation of free radicals that oxidize carotene, ascorbic acid, and phenol, a decrease in volatile terpene compounds, and an increase in sulfur and aldehyde compounds (i.e., fenchol, nonanal, humulene, dimethyl sulfide, and toluene). Thus, it affects sensory loss of aroma.

Pulp can be dried using different methods, such as freeze and spray drying to produce dried (pulp) fruit. Nonetheless, there are some problems related to the process of drying and the use of dried fruit pulp. Fruits contain sugar (i.e., glucose, fructose) and organic acids (i.e., citric, malic and tartaric acids) that can cause stickiness on the surface of a spray-dryer. Stickiness is caused by the high level of hygroscopicity and thermoplasticity of fruit pulp and the low temperature of transition glass. After pulp is dried, problems related to application are found, such as puffing, crystallization, precipitation, decreased rehydration capacity, a decrease in taste, aroma, and color, which can reduce product quality (Kumar, 2018).

High pressure processing (HPP) treatment can reduce the number of microbes up to 4.6 log10 cycles, maintaining ascorbic acid content up to 85.92% and total phenol content up to 90%. However, HPP treatment can also reduce the pulp’s color. It is suggested that the optimum HPP treatment for fresh mango pulp is 600 MPa at 30°C for 5 min (Kaushik et al., 2014). Although it is effective in reducing the number of microbes, Li, Wang, et al. (2017) reported that enzymes found in mango pulp, such as soluble acid invertase, an enzyme that can convert sucrose into glucose and fructose, remain resistant, where even their activity increases after processing with HPP of 600 MPa, at 50°C, for 30 min. The resistance of this invertase enzyme is probably related to the presence of pectin, protein, sugar, and low pH in mango pulp, which can protect against the effects of high pressure. The increase in activity after HPP is probably caused by the existence of more dissolved enzymes due to the degradation of the mango pulp cell wall and the degradation of the invertase-inhibitor complex.

Pulp preservation can also be performed by steaming and irradiation. Youssef, Asker, El-Samahy, and Swailam (2002) conducted the process of fruit steaming for 12 min, then the mango pulp goes through the process of irradiation (γ-irradiation 1.0–2.0 kGy) before being stored at a low temperature (−3°C to 1°C). By doing this, mango pulp will have a longer shelf-life (290 days) compared to irradiation without steaming (90 days) and control (15 days, without steaming and without irradiation).

Camu-camu—Myrciaria dubia (Kunth) McVaugh

Potential Industrial Application

Frozen fruit pulp is being exported to Japan, Asia, Europe, and the United States, where it is utilized as the main added value product for pharmaceutical and cosmetics industry, as well as for the food industry. In the food industry it is commonly used for mixed drinks to increase the vitamin C content. In Latin American countries, camu-camu is used at a small scale in the food, cosmetic, and pharmaceutical industry. In the first, the pulp is used to produce mainly juice, nectar, jam, icecream, candy, yogurt, cereal bars, and alcoholic drinks (Aguiar and do Amaral, 2015; Ayala-Zavala et al., 2011; Bustamante et al., 2000; Maeda and Andrade, 2003; Peuckert et al., 2010). In the cosmetic industry, it is used in shampoo (Bustamante et al., 2000), and a pilot study showed promise as a sunscreen in lotion and gel (Inocente-Camones et al., 2014). Finally, frequently after freeze-drying of the pulp, it is used to produce tablets and capsules as a source of natural vitamin C. Also, it is used for the elaboration of nutraceutical concentrates mixed with other fruits, honey from bees, or resinous substances such as copaiba and propolis (Santa Natura-Productos Naturales, 2016). To support the growing demand for industrial use of camu-camu, however, it is important to increase cultivation areas, because demand currently outweighs supply.

Tamarind (Tamarindus indica L.)

22.1.3 Culinary uses, nutritional value and health benefits

Tamarind fruit pulp has many uses in domestic and industrial food and medicine and is considered the most valuable part of the tree. In most tamarind-producing countries, rural households dry tamarind pods in the sun, separate pulp from the fibers, seeds and shells, and compress and pack pulp in palm leaf mats, baskets, corn husks, jute bags, earthenware pots or plastic bags. The fruit pulp is a common ingredient in curries, sauces, and certain beverages. Ripe tamarind pulp, especially the sweet tamarind, is often eaten fresh. Both sour and sweet ripe tamarind pulps are also consumed processed in desserts, pickles, jams, candy, juice, porridge and drinks. Tamarind, especially the unripe pulp, is used as a spice and sauce in many Asian cuisines. In India a pickle made from tamarind pulp is used as seasoning to prepare fish. Also, unripe fruit dipped in salt or wood ash is eaten as a snack. Tamarind juice is very popular in many countries; a refreshing drink is prepared from the pulp water extract mixed with wood ash or sugar. In Eastern Africa, porridge is prepared from pulp juice cooked with sorghum or maize. Sometimes the pulp juice is fermented into an alcoholic beverage. In Burkina Faso, tamarind pulp extract is used to purify drinking water (Bleach et al., 1991).

In many Asian countries tamarind balls are made from the pulp mixed with sugar. In Thailand, the pulp is mixed with salt, compressed and packed in plastic bags. In East India, the pulp is covered with salt, rolled into balls, exposed to dew and stored in earthenware jars (Chapman, 1984; Morton, 1987), whereas in Java, the salted pulp is rolled into balls, steamed and sun-dried, then exposed to dew for a week before packing in stone jars. In Sri Lanka, the dried pulp is mixed with salt, packed in clay pots and kept in a dry place; seedless pulp is stored in plastic bags in retail shops (Gunasena, 1997).

Tamarind seeds are eaten, roasted or boiled, during off-seasons and food shortages. Roasting the seeds is usually followed by decorticating the testa from the edible kernel. Roasted tamarind seeds can also be used as a substitute for coffee. The seed oil is edible and has many culinary uses. Of the tamarind seed kernel, 46 to 48% consists of a gel-forming substance, known as jellose or polyose, which has many applications in the food industry. Jellose is mainly a polysaccharide and can be used for the preservation, thickening, stabilizing and gelling of food (Gliksman, 1986; Chen et al., 1988; Kawaguchi et al., 1989). Unlike fruit pectin, tamarind seed polysaccharide is characterized by its ability to form gels over a wide range of pHs and gelatinizes with sugar concentrates in cold neutral aqueous solutions (Savur, 1948). Also, tamarind polysaccharides are heat resistant and are not affected by long boiling periods, while fruit pectin degrades to one-third of its original value after one hour of boiling. Tamarind kernel powder (TKP) is a more effective gelling agent when combined with other gums (Yin and Lewis, 1981). Protein concentrates have also been made from tamarind kernel powder (Rao and Subramanian, 1984) and can be used to prepare jelly, and fortified bread and biscuits (Bhattacharya, 1990; Bhattacharya et al., 1994). The shelf life of fish can be extended by using TKP as a film forming gum (Shetty et al., 1996).

Tamarind fruit pulp is a good source of minerals and a rich source of riboflavin, thiamin, and niacin, but it is poor in vitamins A and C (Table 22.3). Shankaracharya (1998) found that the whole tamarind seed contains 13% crude protein, 6.7% crude fiber, 4.8% crude fat and 5.62% tannins. Also, the seed contains good phytic acid, pentose, mannose, and glucose as principal soluble sugars (Ishola et al., 1990) as well as valuable amino acids (Shankaracharya, 1998; Bhattacharya et al., 1994). Bhattacharya et al. (1994) showed that tamarind seed is rich in glutamic acid, aspartic acid, glycine, and leucine, but deficient in sulphur-containing amino acids. The edible seed kernel was reported to be rich in phosphorus, potassium, and magnesium, but has a calcium content comparable with other cultivated legumes (Table 22.4) (Bhattacharya et al., 1994; Khairunnuur et al., 2009). The seed is also rich in palmitic (14–20%), oleic (15–27%) and linoleic (36–49%) fatty acids (Andriamanantena et al., 1983; Khairunnuur et al., 2009).


ABC Fruits is one of the leading mango pulp manufacturers in Krishnagiri offers fruit purees and concentrates that include mango puree, Guava puree, red papaya puree, banana puree, and pineapple puree. The fruit pulps are manufactured from fruits that are graded, sorted and handpicked. We ensure our fruit pulp is processed thermally and packed in aseptic bags to maintain the freshness, aroma and flavour. 

We strictly adhere to the food processing standards for all our fruit pulp and puree manufacturing. Our approach towards the market and the quality of our product made us one of the renowned mango pulp manufacturers in Chittoor. 

Mango Pulp, Puree and Concentrate

India is one of the largest producers of mango varieties in the world. It contributes to 40% of the total world mango production. We have around 1000 varieties of edible mangoes spread across the country. However, the main processing varieties are Alphonso mango and Totapuri mango. There are two main clusters of mango pulp processing facilities. One is in south India (Krishnagiri and Chittoor) and the other is in western India (Ratnagiri & Valsad). The southern region is known for totapuri mangoes and totapuri mango pulp is the processed commercial variety of mango pulp. ABC Fruits is one of the leading mango pulp manufacturers in Krishnagiri with an advanced manufacturing facility and experienced professionals. 

Alphonso mango pulp has a delicate taste and is widely used in various food processing industries because of its numerous usages. Some customers prefer Totapuri mango concentrate for certain applications and to reduce transportation and packing costs. Our top-notch quality with no added preservatives makes us one of the most preferred mango pulp and concentrate manufacturers in Chittoor as well as globally. 

Though we have a huge market for mango pulps, Organic Alphonso mango pulp, Organic totapuri mango pulp, and Organic totapuri mango concentrate is gaining popularity among various food industries and mango concentrate manufacturers in India due to its health benefits and applications. Our organic Mango pulp and organic totapuri mango pulp is made from mangoes that are harvested from organically certified farms.  

Guava Pulp, Puree, and Concentrate

Guava is a pear-shaped tropical fruit grown in tropical and subtropical regions. The guava has a greenish skin enclosed by sweet and aromatic flesh. White guavas and Pink guavas are important commercial fruits harvested in India. The guavas are differentiated by the color of the pulp. The white guavas have a white pulp with seeds whereas the pink guavas have a juicy pink flesh due to the presence of carotenoid and are loaded with seeds. 

We manufacture white guava pulp and pink guava pulp and each has its benefits and applications. The Guava pulp is extracted from sound mature, handpicked, and ripened guavas. The guava pulp processing involves inspection, sorting, washing, cutting, destoning, and aseptic packaging. The complete guava pulp extraction process is automated with less manual intervention to increase productivity. The guava pulp is sterilized before aseptic packaging to make it free from pathogenic microorganisms.

We manufacture and export guava pulp to overseas markets and have a strong customer base. Our product is widely accepted and preferred by various food processing industries. Undoubtedly, we are a renowned and the most preferred guava pulp manufacturer in India as well as globally.

Papaya pulp/ Puree

The papaya (Carica papaya) is a long bulbous fruit with a point at the broad end. Papaya has greenish skin with a yellowish orange to pinkish-coloured flesh inside. The centre of the fruit is hollow with nestle black rounded seeds. Our papaya pulp is manufactured from a handpicked, mature, and selected variety of papayas and undergoes various manufacturing processes to extract the pulp. The papaya pulp processing includes inspection, sorting, peeling, decanting, and eventually stored in aseptic bags. ABC Fruits is one of the leading papaya processing companies and supplies papaya puree worldwide. Our papaya processing companies are equipped with international equipment and high-quality standards. 

Our papaya processing unit is located in Krishnagiri with state of an art facilities and industry experts. We produce red papaya pulp and red papaya concentrate from selected varieties of papayas that undergo stringent quality checks before extracting the Red papaya pulp. Our product quality and excellent customer service made us one of threputed papaya processing companies in India. 

Banana Pulp and Puree

Bananas have their origin in Asia and later spread across different parts of the world. The Banana pulp manufactured from the Indian variety of bananas is considered best because of its flavour, size and its superior shape.  Banana pulp has numerous applications in various food industries and the requirement for banana pulp is expected to grow in the coming years. ABC Fruits is the reputed banana pulp supplier and exports the finest quality of Banana pulp that is used in the manufacturing of beverages, drinks, nectars, and other processed foods. 

Banana pulp is manufactured from high-quality cavendish variety bananas that are harvested from certified farms. The processing of banana pulp involves the selection of ripened pineapple, washing, peeling, final inspection and crushing. The banana puree is preheated at 85-90 Degree Celsius to remove pathogens. The banana puree is passed to the magnetic trap, strainer and metal detectors to eliminate the foreign matter and finally stored in ambient warehouses. 

Pineapple Juice and Puree

Pineapple is a tropical fruit and is native to South America, It was introduced to Europe in the 17th century and spread across various countries. Pineapple contributes to more than 20% of the world’s tropical fruit production. Mature pineapples have a unique fragrance, a stunning colour, and a good bittersweet taste. Since the calorific content of pineapple is low, it has huge health benefits and numerous applications in the food processing industries. Pineapple puree is used for producing beverages, drinks, nutritional bars, and other food products. 

The pineapple pulp processing begins with sorting, washing the fruit, de-crowning, and crushing the fruit in the fruit miller. Our pulp is free from preservatives and colourings and we ensure the product remains fresh without losing the flavour of the pineapples. As ABC Fruits is one of the trusted pineapple puree suppliers in India, our main focus is to offer premium quality products and ensure our customers are satisfied.

Tomato paste

Tomato paste is made by concentrating pure tomato juice after the seeds and skin have been removed.  Tomato is a warm summer crop, but it can be cultivated throughout the year.  The ideal temperature for harvesting the best quality of tomatoes ranges from 21-24°C. Tomatoes are an important crop in terms of both nutrition and income. Indian tomatoes are available in numerous varieties. Rupali, Rashmi and Namdari are the finest varieties. Tomatoes differ in shades of appealing yellow, orange, and red when fully mature. The fruits are fleshy and embedded with tiny soft seeds. The tomatoes are highly perishable and need special care in handling. 

As a leading tomato paste manufacturer in Tamilnadu, we export tomato puree to the different countries in the world. Though we manufacture huge quantities of tomato puree considering the demand, the quality of the product is never compromised. Our continuous monitoring in the product line at every step ensures our customers get a premium product. 

Fruit Pulp Market

Fruit Pulp Market – Global Industry, Analysis, Size, Share, Growth, Trends, and Forecasts 2021-2031

Fruit Pulp Market – An Overview

Fruit pulp manufacturing involves processing of fruits that comprises edible and juice containing parts of the product such as endocarp or mesocarp which is obtained by mashing membranes of plant tissues in a bid to develop a thick paste.

Fruit pulp has been extensively deployed as an ingredient in various products such as jams, yogurt, juices, and baby food products because of their sweet taste and presence of rich nutritional content.

Available in both liquid and powdered forms, the demand for fruit pulp has proven also beneficial in helping increase the need for organic agriculture activities in leading economies globally.

Fruit Pulp Market – Trends and Opportunities

Growing consumer demand for organic food products is the key growth driver for global fruit pulp market.

Also, fruit pulp products have proven to have longer shelf-life without carrying a risk of getting decayed which is expected to fuel demand and propel fruit pulp market, in future.

In addition to this, government initiatives and measures such as spreading awareness about the benefits of consuming organic food products and offering funding to leading players for research and development activities could contribute to growth of global fruit pulp market, in the years ahead.

Other factors such as rapid urbanization, especially in developing economies and rising disposable income among families is expected to augment the growth in fruit pulp market, in future.

Online distribution channels are expected to emerge as largest revenue-contributor to overall market in future because of increasing smartphone penetration, especially in developing economies, which could lead to consumers ordering products on various e-commerce platforms.

Fruit Pulp Market – Competitive Landscape

The global fruit pulp market has numerous prominent players, which has ensured the competition is intense. Many of these players are expected to account for a large share in overall market, in the coming years.

Growth strategies such as new product launches could help create revenue-generating opportunities for leading players in future and help gain a competitive edge over other players.

Research and development activities could be key, revenue-generating growth strategy for well-established fruit pulp market players, in the years ahead. Leading players could establish research and development centers in leading countries which could assist market growth in the region.

Collaboration with smaller players could assist leading fruit pulp market expand their market presence and increase their revenue shares.

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