Teodorescu Adina Andreea, Milea Ștefania Adelina, Păcularu-Burada Bogdan, Nistor Oana Viorela, Andronoiu Doina Georgeta, Râpeanu Gabriela, Stănciuc Nicoleta
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania.
Plants (Basel). 2023 Feb 8;12(4):754. doi: 10.3390/plants12040754.
The rosehip fruits from Romanian spontaneous flora were valorized in three different customized variants, including jellified products, juices, and a nutraceutical. Prior to the technological design, the rosehip samples were characterized for individual polyphenolic content. The samples (non)-enzymatically treated showed epicatechin as the major compound, whereas the enzymatic treatment enhanced the extraction of quercetin (40.23 ± 0.48 mg/100 g DW extract), gallic acid (9.74 ± 0.24 mg/100 g DW extract), and kaempferol. Different ratios and types of sugars were added to obtain jellified products, leading to a significantly different bioactive profile. The sugar-free and steviol samples showed the highest content in carotenoids (89.36 ± 0.06 mg/g dry weight (DW) and 39.22 ± 1.16 mg/g DW, respectively), leading to the highest antioxidant activity (8.19 ± 0.80 mMol Trolox/g DW and 20.16 ± 0.31 mMol Trolox/g DW, respectively). The gelling capacity increased with the increase in sugar content. The enzymatically treated rosehip fruit pulp was mixed in various ratios with apple juice, followed by pasteurization. The polyphenolic content was approximately two times higher in the blended juices (20.75 ± 1.40 mg gallic acid equivalents (GAE)/100 mL). The overall impression highlighted the preferences of panelists for sugar-free products, whereas adding apple juice significantly influenced their preferences. The fresh pulp was enhanced with pectin, followed by inoculation with , and freeze-dried showed satisfactory cell viability (approximately 7 log CFU/g DW), whereas an antidiabetic, anti-tyrosinase and anti-obesity potential of the powder was suggested. Our results provide enough evidence for customized processing of rosehip fruits in foods and nutraceuticals as a response to consumers' choices, highlighting the bioactive compounds and nutrient contents, whereas selected in vitro health-related evidence was suggested.
罗马尼亚野生植物中的玫瑰果实在三种不同的定制变体中得到了利用，包括果冻产品、果汁和一种营养保健品。在进行工艺设计之前，对玫瑰果样品的单个多酚含量进行了表征。经过（非）酶处理的样品显示表儿茶素是主要化合物，而酶处理提高了槲皮素（40.23±0.48毫克/100克干重提取物）、没食子酸（9.74±0.24毫克/100克干重提取物）和山奈酚的提取量。添加了不同比例和类型的糖以获得果冻产品，导致生物活性特征有显著差异。无糖和甜菊糖苷样品的类胡萝卜素含量最高（分别为89.36±0.06毫克/克干重和39.22±1.16毫克/克干重），抗氧化活性也最高（分别为8.19±0.80毫摩尔Trolox/克干重和20.16±0.31毫摩尔Trolox/克干重）。凝胶化能力随着糖含量的增加而提高。经过酶处理的玫瑰果果肉与苹果汁按不同比例混合，然后进行巴氏杀菌。混合果汁中的多酚含量大约高出两倍（20.75±1.40毫克没食子酸当量（GAE）/100毫升）。总体印象突出了小组成员对无糖产品的偏好，而添加苹果汁显著影响了他们的偏好。新鲜果肉添加果胶后接种，冻干后显示出令人满意的细胞活力（约7 log CFU/克干重），同时该粉末具有抗糖尿病、抗酪氨酸酶和抗肥胖的潜力。我们的结果为根据消费者选择对玫瑰果进行食品和营养保健品的定制加工提供了充分证据，突出了生物活性化合物和营养成分，同时还提出了选定的体外健康相关证据。
