Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain.
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Food Chem. 2021 Jan 1;334:127511. doi: 10.1016/j.foodchem.2020.127511. Epub 2020 Jul 10.
The sustainable exploitation of fruit and cereal processing is being conducted to produce novel food products with promising nutritional properties and high content in added value compounds. Herein, three bilberry fruit-based snacks supplemented with edible petals and fruits were characterized for their nutritional properties and chemical composition. The phenolic profile, antioxidant, antibacterial and hepatotoxic properties were analyzed. Protein (3-4 g/100 g dw) and carbohydrates (94.3-94.8 g/100 g dw) represented the major macronutrients. The combination of bilberry fruits with edible petals, calendula and rose, improved the nutritional and phytochemical input in organic acids and tocopherols content, respectively. Also, the supplementation with apple and goji fruits provided higher content in phenolic acids and anthocyanins (up to a 9-fold higher concentration, 199.7 µg/g of extract), also resulting in a higher antioxidant and antibacterial activities. The results obtained can contribute for the development of novel sustainable and healthier snacks for the food industry.
正在对水果和谷物加工进行可持续开发，以生产具有有前景的营养特性和高附加值化合物的新型食品。在此，三种越橘果为基础的零食中添加了可食用花瓣和水果，对其营养特性和化学成分进行了表征。分析了酚类谱、抗氧化、抗菌和肝毒性特性。蛋白质（3-4 g/100 g dw）和碳水化合物（94.3-94.8 g/100 g dw）是主要的宏量营养素。越橘果实与可食用花瓣、金盏花和玫瑰的结合，分别提高了有机酸和生育酚含量的营养和植物化学投入。此外，苹果和枸杞果实的添加提供了更高的酚酸和花青素含量（最高达 9 倍，提取物中的浓度为 199.7 µg/g），同时还具有更高的抗氧化和抗菌活性。所得结果可有助于为食品工业开发新型可持续和更健康的零食。
