Kolniak-Ostek Joanna, Kita Agnieszka, Giacalone Davide, Vázquez-Araújo Laura, Noguera-Artiaga Luis, Brzezowska Jessica, Michalska-Ciechanowska Anna
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wroclaw, Poland.
Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wroclaw, Poland.
Foods. 2025 Jul 24;14(15):2593. doi: 10.3390/foods14152593.
This study explored the use of fruit- and herb-based powders as fortifying agents in soy- and oat-based beverages. Developed using a New Product Development approach, the powders were derived from underutilized plants rich in bioactives but with limited sensory appeal. Formulations included powders from both widely available fruits, such as apple and pear, chosen for their accessibility and economic relevance, and less commonly consumed fruits, such as Japanese quince, rosehip, and rhubarb, which are often discarded due to sour or astringent flavors. Processing these into powders helped mask undesirable sensory traits and enabled incorporation into beverage matrices. Physicochemical analyses confirmed their technological suitability, while high polyphenol content indicated potential health benefits. Importantly, no process contaminants (furfural, 5-hydroxymethyl--furfural, and acrylamide) were detected, supporting the powders' safety for food use. The integrated application of an electronic tongue and nose enabled objective profiling of taste and aroma. The electronic tongue distinguished taste profiles across formulations, revealing matrix-dependent effects and interactions, particularly with trehalose, that influenced sweetness and bitterness. The electronic nose provided consistent aroma differentiation. Overall, the results highlight the potential of these underutilized plant powders as multifunctional ingredients in plant-based beverage development. They support product innovation aligned with consumer expectations for natural, health-promoting foods. Future work will include sensory validation with consumer panels.
本研究探索了将水果和草本植物粉末用作大豆基和燕麦基饮料的强化剂。这些粉末采用新产品开发方法研制而成，源自富含生物活性成分但感官吸引力有限的未充分利用植物。配方中既有常见水果（如苹果和梨，因其易获取性和经济相关性而被选用）制成的粉末，也有较少食用的水果（如日本木瓜、玫瑰果和大黄，常因酸味或涩味而被丢弃）制成的粉末。将这些水果加工成粉末有助于掩盖不良感官特性，并使其能够融入饮料基质。理化分析证实了它们在技术上的适用性，而高多酚含量表明其具有潜在的健康益处。重要的是，未检测到任何加工污染物（糠醛、5-羟甲基糠醛和丙烯酰胺），这支持了这些粉末用于食品的安全性。电子舌和电子鼻的综合应用能够对味道和香气进行客观分析。电子舌能够区分不同配方的味道特征，揭示出基质依赖性效应和相互作用，特别是与海藻糖的相互作用，这些作用会影响甜味和苦味。电子鼻能够提供一致的香气区分。总体而言，研究结果突出了这些未充分利用的植物粉末作为植物基饮料开发中多功能成分的潜力。它们支持与消费者对天然、促进健康食品的期望相一致的产品创新。未来的工作将包括通过消费者小组进行感官验证。
