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Trajkovska B, Nakov G, Prabhat ST, Badgujar PC. Effect of Blueberry Pomace Addition on Quality Attributes of Buttermilk-Based Fermented Drinks during Cold Storage. Foods 2024; 13:1770. [PMID: 38890998 PMCID: PMC11171537 DOI: 10.3390/foods13111770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 06/03/2024] [Accepted: 06/03/2024] [Indexed: 06/20/2024] Open
Abstract
The fruit and beverage industry faces challenges related to waste management and environmental pollution due to rapid industrial expansion. Fruit industry waste, such as blueberry pomace, holds the promise of enhancing gut health and providing valuable antioxidants. Concurrently, buttermilk, a prominent dairy product, offers nutritional and technological benefits but remains underutilized. This study aimed to evaluate the incorporation of blueberry pomace (0%, 2%, 4%, 6%, 8%, and 10%) into buttermilk at varying levels and assess its impact on the physicochemical, antioxidant, microbiological, and sensory characteristics of the buttermilk. Buttermilk samples were supplemented with different concentrations of blueberry pomace and subjected to analysis over a two-week storage period (4 ± 1 °C). The addition of blueberry pomace led to alterations in the pH, dry matter, water holding capacity, color parameters, total phenolic content, and antioxidant activity. Microbiological analysis revealed the absence of Enterobacteriaceae, yeast, or molds. Sensory evaluation indicated significant differences among samples, with the highest scores observed for the buttermilk supplemented with 2% and 4% blueberry pomace. Incorporating blueberry pomace improved the overall acceptability and sensory properties. This research highlights the potential of fruit industry by-products to enhance the functionality and health benefits of dairy products, which is a promising way to effectively utilize waste.
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Affiliation(s)
- Biljana Trajkovska
- Faculty of Biotechnical Sciences—Bitola, University “St. Kliment Ohridski”—Bitola, 7000 Bitola, North Macedonia
| | - Gjore Nakov
- College of Sliven, Technical University of Sofia, 8800 Sliven, Bulgaria;
| | - Sari Thachappully Prabhat
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131028, Haryana, India; (S.T.P.); (P.C.B.)
| | - Prarabdh C. Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131028, Haryana, India; (S.T.P.); (P.C.B.)
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Bai X, Zhou L, Zhou L, Cang S, Liu Y, Liu R, Liu J, Feng X, Fan R. The Research Progress of Extraction, Purification and Analysis Methods of Phenolic Compounds from Blueberry: A Comprehensive Review. Molecules 2023; 28:molecules28083610. [PMID: 37110844 PMCID: PMC10140916 DOI: 10.3390/molecules28083610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/15/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Blueberry is the source of a variety of bioactive substances, including phenolic compounds, such as anthocyanins, pterostilbene, phenolic acids, etc. Several studies have revealed that polyphenols in blueberry have important bioactivities in maintaining health, such as antioxidant and anti-tumor activities, immune regulation, the prevention of chronic diseases, etc. Therefore, these phenolic compounds in blueberries have been widely used in the field of healthcare, and the extraction, isolation, and purification of phenolic compounds are the prerequisites for their utilization. It is imperative to systematically review the research progress and prospects of phenolic compounds present in blueberries. Herein, the latest progress in the extraction, purification, and analysis of phenolic compounds from blueberries is reviewed, which can in turn provide a foundation for further research and usage of blueberries.
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Affiliation(s)
- Xinyu Bai
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Lin Zhou
- Department of Food Science, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Li Zhou
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Song Cang
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Yuhan Liu
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Rui Liu
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Jie Liu
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Xun Feng
- Department of Sanitary Chemistry, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Ronghua Fan
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
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Consumer Studies: Beyond Acceptability—A Case Study with Beer. BEVERAGES 2022. [DOI: 10.3390/beverages8040080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Beer is one of the most consumed alcoholic beverages in the world; its consumption and preference are evolving from traditional industrial beers of low complexity to novel craft beers with diverse flavour profiles. In such a competitive industry and considering the complexity of consumer behaviour, improvement and innovation become necessary. Consequently, consumer science, which is responsible for identifying the motivation behind customer preferences through their attitudes, perception and behaviour, has implemented strategies ranging from simple hedonic measurements to several innovative and emerging methodologies for a deeper understanding of the variables that affect the product experience: sensory, affective and cognitive. In this context, we offer a review inspired by previous research that explores some of the quantitative and qualitative methods used in consumer studies related to beer consumption, ranging from traditional approaches (acceptability, purchase intention, preference, etc.) to techniques that go beyond acceptability and allow a different understanding of aspects of consumer perception and behaviour (segmentation, expectations, emotions, representation, etc.). Also, innovative applications (contexts, immersive technologies and virtual reality, implicit measures, etc.) and current trends related to consumer science (Internet, social media, pairing, product experience, etc.) are addressed.
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Duan Y, Tarafdar A, Chaurasia D, Singh A, Bhargava PC, Yang J, Li Z, Ni X, Tian Y, Li H, Awasthi MK. Blueberry fruit valorization and valuable constituents: A review. Int J Food Microbiol 2022; 381:109890. [DOI: 10.1016/j.ijfoodmicro.2022.109890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 08/03/2022] [Accepted: 08/24/2022] [Indexed: 10/31/2022]
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Capanoglu E, Nemli E, Tomas-Barberan F. Novel Approaches in the Valorization of Agricultural Wastes and Their Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6787-6804. [PMID: 35195402 PMCID: PMC9204820 DOI: 10.1021/acs.jafc.1c07104] [Citation(s) in RCA: 38] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Worldwide, a huge amount of agricultural food wastes and byproducts containing valuable bioactive compounds are generated, especially throughout the entire supply chain. Minimizing food wastes and byproducts is the first option to avoid environmental problems, and to help the economy and the society. Although many countries implement policies to reduce food wastes and byproducts, and different management methods are available to utilize agricultural food wastes, they are still produced annually. Nanotechnological and biotechnological approaches are recently used as novel and green applications to valorize agricultural food wastes and improve their stability and applicability. In this Review, these approaches are covered in detail with given examples. Another valorization way of consumable food waste is using it for functional food production. This Review focuses on specific examples of functional foods with food waste as an ingredient. In addition, the problems and limitations of waste management and valorization methods are investigated, considering future perspectives.
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Affiliation(s)
- Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
- E-mail: (E. Capanoglu)
| | - Elifsu Nemli
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Francisco Tomas-Barberan
- Quality,
Safety, and Bioactivity of Plant Foods, CEBAS-CSIC, 30100 Murcia, Spain
- E-mail: (F. Tomas-Barberan)
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Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers' Motivations and Emotions for Fibre-Enriched Products. Foods 2021; 11:foods11010036. [PMID: 35010162 PMCID: PMC8750114 DOI: 10.3390/foods11010036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/18/2021] [Accepted: 12/20/2021] [Indexed: 12/15/2022] Open
Abstract
The aim of this work was both to formulate three different fibre-enriched products by the addition of Brewery Spent Grain (BSG), and to evaluate the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention under blind conditions. BSG was incorporated into bread, pasta, and chocolate milk at levels of 8.3%, 2.8%, and 0.35% (w/w), respectively. The fibre-enriched products and their regular counterparts were evaluated together by consumers through a CATA questionnaire, the EsSense 25 Profile, an overall acceptability rating, and a purchase intention ranking. Although fibre-enriched bread and chocolate milk ranked lower in overall acceptability compared with their counterparts, no significant difference was found for fibre-enriched pasta (p > 0.05). Purchase intention did not differ significantly for both bread and pasta (p > 0.05), yet the reasons for purchasing them differed significantly (p < 0.05). Consumers recognised the fibre enrichment in these two products and, therefore, were willing to partially compromise on sensory attributes. The fibre-enriched chocolate milk, nonetheless, scored significantly (p < 0.05) lower in purchase intention than the control. This work demonstrates that the effect of BSG addition is product-specific, and that fibre perception makes consumers feel more confident.
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Diez-Sánchez E, Quiles A, Hernando I. Use of Berry Pomace to Design Functional Foods. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2010217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Elena Diez-Sánchez
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Amparo Quiles
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Hernando
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
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Natural Antioxidants from Plant Extracts in Skincare Cosmetics: Recent Applications, Challenges and Perspectives. COSMETICS 2021. [DOI: 10.3390/cosmetics8040106] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
In recent years, interest in the health effects of natural antioxidants has increased due to their safety and applicability in cosmetic formulation. Nevertheless, efficacy of natural antioxidants in vivo is less documented than their prooxidant properties in vivo. Plant extracts rich in vitamins, flavonoids, and phenolic compounds can induce oxidative damage by reacting with various biomolecules while also providing antioxidant properties. Because the biological activities of natural antioxidants differ, their effectiveness for slowing the aging process remains unclear. This review article focuses on the use of natural antioxidants in skincare and the possible mechanisms underlying their desired effect, along with recent applications in skincare formulation and their limitations.
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Imeneo V, Romeo R, Gattuso A, De Bruno A, Piscopo A. Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace. Foods 2021; 10:foods10102460. [PMID: 34681509 PMCID: PMC8536132 DOI: 10.3390/foods10102460] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/12/2021] [Accepted: 10/13/2021] [Indexed: 11/19/2022] Open
Abstract
In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LPE) was analyzed for total phenolic content before addition, and then a known concentration of 50 mg kg−1 was used for the formulation of enriched biscuits. Three different biscuit samples were compared to a control biscuit, without the addition of functional ingredients. The main physicochemical, microbiological, and sensory aspects of doughs and biscuits enriched with LPE were investigated. The enriched biscuits showed higher phenolic content and antioxidant activity than the control one and a longer induction period (IP), which means that the enriched products had a higher intrinsic resistance to lipid oxidation, thanks to the antioxidant effect exerted by the added fresh lemon peel and the LPE. Furthermore, from a sensorial point of view, they showed suitable acceptability, in terms of appearance, flavor, and aromatic attributes. Thus, results indicated that the incorporation of lemon processing by-products allowed the production of functional enriched biscuits with improved antioxidant properties.
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