Consumer acceptability of blueberry confections formulated with blueberry extract and lyophilized whole blueberry powder

Denman Undergraduate Research Forum Poster Presentation- 1st PlaceCFAES Undergraduate Research Forum Poster Presentation- 2nd PlaceFunctional food products (FFP) have been shown to enhance overall health and aid in disease prevention. FF'’s, aside from delivering the intended health benefit, need to be sensory acceptable so that they are regularly consumed. Confections make excellent FFPs and delivery vehicles for bioactives due to their high consumer compliance, and their ability to deliver a consistent composition of phytochemicals even after processing and storage. Blueberries contain polyphenols, primarily anthocyanins, which have been shown to have anti-inflammatory properties and other health benefits. However, most of the pre-clinical evidence regarding the health benefits of blueberries have been seen using a phytochemical-rich blueberry extract, not the whole fruit. When assessing possible blueberry sources in a functional confection, whole lyophilized blueberry powder was selected, delivering equivalent phytochemical profiles without the chemical off-flavors attributed to the extract. It was hypothesized that confections made with lyophilized whole blueberry powder would be preferred to the confections made with blueberry extract. Therefore, the objective of this study was to conduct a sensory analysis of the two confections, including a paired preference test and an acceptability test using a 9-point hedonic scale rating overall liking, aroma, fruit flavor, bitterness, graininess, texture, and sweetness (n=75), with a significance level of α=0.05. Results of the preference test showed no significant preference among the two blueberry confections, with 43 individuals preferring the whole blueberry powder confection and 32 individuals preferring the blueberry extract confection. No significant differences were seen among hedonic scores except in graininess (p= 0.015) and average overall liking scores of both confections fell in the "like slightly" category (powder= 6.33, extract= 6.21). In conclusion, both the extract and powder confections were sensory acceptable for use in future clinical trials, but more work needs to be done comparing shelf stability and phytochemical uptake in humans.foodSURE programNo embargoAcademic Major: Food Science and Technolog

Anthocyanin absorption and metabolism by human intestinal Caco-2 cells: a review

Anthocyanins from different plant sources have been shown to possess health beneficial effects against a number of chronic diseases. To obtain any influence in a specific tissue or organ, these bioactive compounds must be bioavailable, i.e., effectively absorbed from the gut into the circulation and transferred to the appropriate location within the body while still maintaining their bioactivity. One of the key factors affecting the bioavailability of anthocyanins is their transport through the gut epithelium. The Caco-2 cell line, a human intestinal epithelial cell model derived from a colon carcinoma, has been proven to be a good alternative to animal studies for predicting intestinal absorption of anthocyanins. Studies investigating anthocyanin absorption by Caco-2 cells report very low absorption of these compounds. However, the bioavailability of anthocyanins may be underestimated since the metabolites formed in the course of digestion could be responsible for the health benefits associated with anthocyanins. In this review, we critically discuss recent findings reported on the anthocyanin absorption and metabolism by human intestinal Caco-2 cells

Anthocyanins inhibit tumor necrosis alpha-induced loss of Caco-2 cell barrier integrity

An increased permeability of the intestinal barrier is proposed as a major event in the pathophysiology of conditions characterized by chronic gut inflammation. This study investigated the capacity of pure anthocyanins (AC), and berry and rice extracts containing different types and amounts of AC, to inhibit tumor necrosis alpha (TNFα)-induced permeabilization of Caco-2 cell monolayers. Caco-2 cells differentiated into intestinal epithelial cell monolayers were incubated in the absence/presence of TNFα, with or without the addition of AC or AC-rich plant extracts (ACRE). AC and ACRE inhibited TNFα-induced loss of monolayer permeability as assessed by changes in transepithelial electrical resistance (TEER) and paracellular transport of FITC-dextran. In the range of concentrations tested (0.25–1 μM), O-glucosides of cyanidin, and delphinidin, but not those of malvidin, peonidin and petunidin protected the monolayer from TNFα-induced decrease of TEER and increase of FITC-dextran permeability. Cyanidin and delphinidin acted by mitigating TNFα-triggered activation of transcription factor NF-κB, and downstream phosphorylation of myosin light chain (MLC). The protective actions of the ACRE on TNFα-induced TEER increase was positively correlated with the sum of cyanidins and delphinidins (r2 = 0.83) content in the ACRE. However, no correlation was observed between TEER and ACRE total AC, malvidin, or peonidin content. Results support a particular capacity of cyanidins and delphinidins in the protection of the intestinal barrier against inflammation-induced permeabilization, in part through the inhibition of the NF-κB pathway.Fil: Cremonini, Eleonora. University of California at Davis; Estados UnidosFil: Mastaloudis, Angela. Nu Skin Enterprises; Estados UnidosFil: Hester, Shelly N.. Nu Skin Enterprises; Estados UnidosFil: Verstraeten, Sandra Viviana. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Físico-Química Biológicas "Prof. Alejandro C. Paladini". Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Físico-Química Biológicas; ArgentinaFil: Anderson, Maureen. University of California at Davis; Estados UnidosFil: Wood, Steven M.. Nu Skin Enterprises; Estados UnidosFil: Waterhouse, Andrew L.. University of California at Davis; Estados UnidosFil: Fraga, César Guillermo. University of California at Davis; Estados Unidos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Bioquímica y Medicina Molecular; ArgentinaFil: Oteiza, Patricia Isabel. University of California at Davis; Estados Unidos. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

A single supplement of a standardised bilberry (Vaccinium myrtillus L.) extract (36 % wet weight anthocyanins) modifies glycaemic response in individuals with type 2 diabetes controlled by diet and lifestyle

Peer reviewedPublisher PD

Storage effects of gel encapsulation on stability of chokeberry monomeric anthocyanins, procyanidins, color density, and percent polymeric color

Chokeberries (Aronia melanocarpa) are an antioxidant-rich plant product due to their high content of polyphenols, especially anthocyanins and procyanidins. These polyphenols have been shown to provide protection against coronary heart disease, stroke, and lung cancer, as well as against oxidative stress, the main cause behind chronic diseases promoted by free radicals. The objective of this study was to determine the storage effects of gelatin encapsulation on monomeric anthocyanins, procyanidins, color density, and percent polymeric color of three gummy candies of different strengths formulated with a base of 25.4% chokeberry concentrate, 47.6% sucrose, 1.3% Splenda, and 0.025% potassium sorbate. The gum strengths varied by percentages of gelatin and water in the formulations, with 19.1:6.6, 17.8:7.9, and 16.5:9.2 ratios used to produce soft, medium, and hard strength gummies, respectively. Total monomeric anthocyanins, total procyanidins, color density, and percent polymeric color of the gummies were determined 1 day post-processing and after 2, 4, and 6 months of storage at refrigerated and room temperatures. Storage for 6 months at room temperature resulted in dramatic losses of monomeric anthocyanins (80-82%), total procyanidins (48-54%), and color density (76-80%). Anthocyanin losses during storage coincided with marked increases in percent polymeric color values indicating that anthocyanins and procyanidins underwent condensation reactions to form polymers. Refrigerated storage ameliorated losses of monomeric anthocyanins (61-65%), total procyanidins (17-22%), and color density (60-67%) over 6 months of storage compared to samples stored at ambient temperature. Refrigerated storage also ameliorated the increase in polymeric color values observed in samples stored at room temperature indicating condensation reactions responsible for polymer formation were retarded. Gum strength did not have a significant effect on retention of anthocyanins and procyanidins

The impact of fruit flavonoids on memory and cognition

There is intense interest in the studies related to the potential of phytochemical-rich foods to prevent age-related neurodegeneration and cognitive decline. Recent evidence has indicated that a group of plant-derived compounds known as flavonoids may exert particularly powerful actions on mammalian cognition and may reverse age-related declines in memory and learning. In particular, evidence suggests that foods rich in three specific flavonoid sub-groups, the flavanols, anthocyanins and/or flavanones, possess the greatest potential to act on the cognitive processes. This review will highlight the evidence for the actions of such flavonoids, found most commonly in fruits, such as apples, berries and citrus, on cognitive behaviour and the underlying cellular architecture. Although the precise mechanisms by which these flavonoids act within the brain remain unresolved, the present review focuses on their ability to protect vulnerable neurons and enhance the function of existing neuronal structures, two processes known to be influenced by flavonoids and also known to underpin neuro-cognitive function. Most notably, we discuss their selective interactions with protein kinase and lipid kinase signalling cascades (i.e. phosphoinositide-3 kinase/Akt and mitogen-activated protein kinase pathways), which regulate transcription factors and gene expression involved in both synaptic plasticity and cerebrovascular blood flow. Overall, the review attempts to provide an initial insight into the potential impact of regular flavonoid-rich fruit consumption on normal or abnormal deteriorations in cognitive performance

Fruit characteristics and cuticle triterpenes as related to postharvest quality of highbush blueberries

Chilean fresh blueberries take 20-50 days to arrive by boat to the Northern hemisphere, softening and dehydration being the main defects upon arrival. The effect of maturity at harvest (75% blue, 100% blue, and overripe) on cuticular triterpene content, and the possible associated impacts on firmness and weight loss after cold storage were explored for 'Duke' and 'Brigitta' fruit, both non-bagged or bagged in macroperforated low-density polyethylene bags. Softening and weight loss varied with cultivar and maturity stage: 'Duke' fruit softened faster and were more prone to dehydration than 'Brigitta' samples, whereas overripe fruit were less firm after storage. This is the first report characterizing the triterpenoid fraction in cuticles of fresh blueberries, which may play a role in their postharvest behavior. Weight loss and softening rates were highly correlated to ursolic acid contents at harvest; further research will be required for a better understanding of these relationships.Fruit samples were provided by AMS Family, Maule Region, Chile. We thank Irene Manríquez, Instituto de Química de Recursos Naturales, Universidad de Talca, for her skillful technical work. In Chile, this work was supported by the National Commission for Scientific and Technological Research CONICYT (FONDECYT 11130539) and PCHA/Doctorado Nacional/2013-63130042, the research programs “Adaptation of Agriculture to Climate Change (A2C2)”, “PIEI-QUIM-BIO”, “Fondo Proyectos de Investigación” and “Núcleo Científico Multidisciplinario”, Universidad de Talca. In Spain this work was partially supported by “Fundación Carolina” and “Programa de Doctorado en Ciencia y Tecnología Agraria y Alimentaria”, Universitat de Lleida

Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging

Antimicrobial activity of epigallocatechin-3-gallate (EGCG) and two native Australian plants blueberry ash (BBA) fruit and macadamia (MAC) skin extracts against nine pathogenic and spoilage bacteria and seven strains of fungi, using an agar well diffusion assay were investigated. The minimum inhibitory concentrations (MIC) of these compounds were calculated using 96-well microtiter plates method. Finally, active antimicrobial packaging films were prepared by incorporation of EGCG, BBA and MAC extracts at 1-, 2-, 3-, and 4-fold of their correspondence MIC values into edible films based on pea starch and guar gum (PSGG). The antimicrobial activity of films was investigated against target microorganisms by agar disc diffusion technique and quantified using the viable cell count assay. Among the test microorganisms, Salmonella typhimurium and Rhizopus sp. were the most resistance to active films. Films containing EGCG showed the highest activity against all test strains. As the concentration of compounds increased higher than 2 × MIC, the mechanical characteristics of the films were affected considerably. The results indicated that EGCG-PSGG, BBA-PSGG and MAC-PSGG films can be used as active food packaging systems for preserving food safety and prolonging the shelf-life of the packaged food