Abstract
Safe and healthy nutrition has a beneficial effect on human well-being. Various foods, such as berries, are known to inhibit cancer-promoting pre-proliferative signals. Among European fruit and berry crops, raspberries demonstrate one with the widest ranges of biologically active substances. Extraction remains a reliable method of obtaining biologically active substances from plant materials. The research objective was to obtain a semi-finished raspberry product by using microwave and ultrasonic processing and to study its antioxidant, anti-carcinogenic, sensory, physico-chemical, and microbiological properties. The raspberry extracts were obtained by maceration, ultrasound treatment, and microwave processing. After that, the samples underwent a comparative analysis of their antioxidant properties. The ultrasonic method gave the best results. A set of experiments made it possible to define the optimal technological modes for the extraction process: ethanol = 50%, ultrasonic radiation = 35 kHz, temperature = 40 ± 5°C, time = 120 min, water ratio = 1:10. A set of experiments on cell cultures demonstrated that the raspberry extract was able to reduce the expression of the anti-inflammatory COX-2, iNOS, and IL-8 genes. Hense, we recommend further studies of the effect of the raspberry extract on the induced expression of COX-2, iNOS, and IL-8. In addition, its anticarcinogenic properties have to be studied in vivo.
Highlights
In many ways, human well-being is associated with safe and healthy food
A set of experiments on cell cultures demonstrated that the raspberry extract was able to reduce the expression of the anti-inflammatory cyclooxygenase 2 (COX-2), induced NO synthase (iNOS), and interleukin 8 (IL-8) genes
US extraction had a greater impact on the content of phenolic substances and flavonoids, whereas the content of anthocyanins remained almost the same after different types of extraction
Summary
Food safety is often understood as the absence of harmful microorganisms and chemicals, including synthetic additives, while its healthiness is often identified with naturalness and freshness [1]. More and more consumers demand fresh, ready-to-eat, minimally processed foods that contain neither chemical preservatives nor synthetic additives [4]. It is not enough to be a source of energy: modern food has to be functional, e.g. to possess antioxidant or anti-carcinogenic properties. This trend has triggered multiple studies in the field of food processing, as well as an active search for alternative natural supplements with a wide spectrum of physiological properties [5]
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