Abstract
Red raspberries (Rubus idaeus) are a good source of antioxidants and contains appreciable levels of phenolic compounds (TPC). Adding raspberry to the product are attributed the most significant health benefits of to the phenolic compounds. This study examined the three different manufacturing processes baked, whipped and fermentation on antioxidant activity in red raspberry. The phenolic compounds in red raspberry, sponge cake, whipping cream and yoghurt by red raspberry were determined by HPLC. Sensory evaluation found that the best proportions to add red raspberry to whipped cream and yogurt is 10% but in the sponge cake is 15%. The total phenols were 56%, 37% and 4%, 3% of red raspberry, red raspberry-yoghurt, red raspberry-whipped cream and red raspberry-sponge cake respectively. So the treatments were order in general to their effect of the TPC: fermentation > whipped > baked.
Highlights
Plants of the genus Rubus have been reported to exhibit several biological activities such as anti-diabetic, anti-oxidative, anti-inflammatory and anti-hyperlipidemic activities
The highest temperature combined with a short baking time had the best effect on the preservation of polyphenols, in order to achieve the most favorable nutritional effect of baked products enriched with fruit pomace [11]. pH is closely related to microbial growth and the structural changes in phytochemicals during fermentation
The stability of anthocyanins is dependent on their structure; for instance, acylated anthocyanins are more stable than the non-acylated forms [15]. pH is a dominant factor in the radical scavenging capacity of wine anthocyanins, as an increase in pH often increases the capacity for radical scavenging [16]
Summary
Plants of the genus Rubus (family: Rosaceae) have been reported to exhibit several biological activities such as anti-diabetic, anti-oxidative, anti-inflammatory and anti-hyperlipidemic activities. Red raspberries (Rubus idaeus) are among the fruits containing the highest antioxidant levels. The demand for foods with synthetic anthocyanins are a great interest as alternatives to synthetic colourants due to their bright colours and associated health benefits [19,20] They are considered to be safe because they have been consumed for centuries in fruits, and vegetables without any health risks [21]. The anthocyanins are stable at low temperatures and in the dark [10] For that we believe that whole fruit juice extracts from red raspberries (Rubus idaeus) could serve as an appropriate colorant and nutraceautical in yoghurt. We decided to investigate whether anthocyanins from Red raspberry (Rubus idaeus)
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