Dermengiu Nicoleta Eugenia, Milea Ștefania Adelina, Burada Bogdan Păcularu, Stanciu Silvius, Cîrciumaru Adrian, Râpeanu Gabriela, Stănciuc Nicoleta
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania.
Cross-Border Faculty, Dunarea de Jos University of Galati, Galați, Romania.
J Food Sci. 2022 Oct;87(10):4725-4737. doi: 10.1111/1750-3841.16315. Epub 2022 Sep 19.
Nowadays, large quantities of berries are still being dumped or used for composting and animal feeding. The objective of this study was to customize a technological design for appropriate valorization of blueberry pomace into a shelf-life-stable, dark purple multifunctional ingredient, containing lactic acid bacteria (Lactobacillus casei), by freeze-drying. The main anthocyanins in blueberries freeze-dried inoculated pomace are malvidin 3-O-glucoside, peonidin 3-O-glucoside, and cyanidin 3-O-glucoside. A viable cells content of 4.75×10 CFU/g DW was found after freeze-drying and the ability of the freeze-dried powder to inhibit the DPPH radical was 171.98 ± 1.73 mMol Trolox/g DW. The results obtained from CIElab analysis show a tendency to red and blue, characteristic of blueberry anthocyanins. The bioaccesibility of anthocyanins from blueberry powder was 37.8% and the probiotic survival rate after passing through the digestion process was 49.56%. The inhibitory potential of the obtained powder on α-amylase, pancreatic lipase, and α-glucosidase and tyrosinase was assessed. A significant antidiabetic potential of the powder was found, with IC50 values for α-amylase of 2.61 ± 0.24 mg/ml and for α-glucosidase of 1.37 ± 0.01 mg/ml, significantly lower when compared to corresponding drugs used in current practices. The powder also showed a significant potential to inhibit tyrosinase, supporting the hypothesis that the pomace resulting from juice and wine manufacturing may be successfully used to develop multifunctional ingredients with significant health benefits. PRACTICAL APPLICATION: Nowadays, food scientists and industry are seeking technological alternatives to obtain functional ingredients, due to the global interest in translating and applying scientific knowledge to address consumers' health issues. In our study, a freeze-drying customized design involving the use of the blueberry pomace, pectin, and Lactobacillus casei was applied to develop an ingredient with multiple functions. Besides a remarkable color, the powder showed good antioxidant activity, in vitro cells viability, and inhibitory activity against some metabolic syndrome-associated enzymes.
如今，大量的浆果仍被倾倒或用于堆肥及喂动物。本研究的目的是定制一种技术设计，通过冷冻干燥将蓝莓果渣合理转化为一种保质期稳定的深紫色多功能成分，其中含有乳酸菌（干酪乳杆菌）。冷冻干燥接种果渣的蓝莓中的主要花青素为矢车菊素 - 3 - O - 葡萄糖苷、芍药色素 - 3 - O - 葡萄糖苷和花青素 - 3 - O - 葡萄糖苷。冷冻干燥后发现活菌含量为4.75×10 CFU/g干重，冻干粉末抑制DPPH自由基的能力为171.98±1.73 mMol Trolox/g干重。CIElab分析结果显示出向红色和蓝色发展的趋势，这是蓝莓花青素的特征。蓝莓粉中花青素的生物可及性为37.8%，经过消化过程后的益生菌存活率为49.56%。评估了所得粉末对α - 淀粉酶、胰脂肪酶、α - 葡萄糖苷酶和酪氨酸酶的抑制潜力。发现该粉末具有显著的抗糖尿病潜力，α - 淀粉酶的IC50值为2.61±0.24 mg/ml，α - 葡萄糖苷酶的IC50值为1.37±0.01 mg/ml，与当前实践中使用的相应药物相比显著更低。该粉末还显示出显著的抑制酪氨酸酶的潜力，支持了这样的假设，即果汁和葡萄酒生产产生的果渣可成功用于开发具有显著健康益处的多功能成分。实际应用：如今，由于全球都有将科学知识转化并应用于解决消费者健康问题的兴趣，食品科学家和食品行业正在寻求获得功能性成分的技术替代方案。在我们的研究中，应用了一种涉及使用蓝莓果渣、果胶和干酪乳杆菌的冷冻干燥定制设计来开发一种具有多种功能的成分。除了显著的颜色外，该粉末还表现出良好的抗氧化活性、体外细胞活力以及对一些与代谢综合征相关酶的抑制活性。
