Berry Juice Research Articles

Physicochemical, Antioxidant, Organoleptic, and Anti-Diabetic Properties of Innovative Beef Burgers Enriched with Juices of Açaí (Euterpe oleracea Mart.) and Sea Buckthorn (Hippophae rhamnoides L.) Berries

Background: The aim of this study was to evaluate the selected quality parameters of innovative beef burgers produced with the addition of açaí and/or sea buckthorn berry juices. Methods: Five variants of innovative burgers were obtained, differing in the proportion of juices in the recipe. The pH of meat stuffing, thermal losses, production yield, color (CIE L*a*b*), content of polyphenolic compounds, degree of oxidation of the lipid fraction (TBARS), and antioxidant activity against ABTS radicals were determined. Anti-diabetic activity was measured as the ability to inhibit α-glucosidase and dipeptidyl peptidase−4 activity. A sensory evaluation was also performed. Results: Beef burgers formulated with açaí and sea buckthorn juices had up to five times higher total polyphenol content than burgers without added juices. The addition of the juices increased antioxidant activity against ABTS radicals (from 42 to 440 µmol/L/100 g) and effectively inhibited oxidation of the lipid fraction of the beef burgers. Recipe modifications resulted in changes in the color parameters of the beef burgers and had a positive effect on the sensory quality attributes evaluated. Beef burgers containing 0.5 g of açaí juice and 1.0 g of sea buckthorn juice were rated the best in terms of acceptability of appearance, aroma, color, juiciness, and tenderness. The addition of açaí and sea buckthorn juice did not increase the inhibitory activity against α-glucosidase and dipeptidyl peptidase-IV of the innovative beef burgers. Conclusions: The proposed recipe modification may be an effective way to fortify beef burgers with phytochemicals with antioxidant properties while maintaining their sensory properties.

Research Progress on Methods for the Deacidification of Small Berry Juice: An Overview

As some of the richest sources of natural antioxidants, small berry fruits have attractive colors and special tastes, with recognized benefits for human health. However, sour tastes in small berry juices result in a poor flavor and low acceptance among consumers, greatly limiting their marketability. Among the most commonly used deacidification methods, chemical deacidification methods can neutralize fruit juice via the addition of a deacidification agent, while physical deacidification methods include freezing deacidification, ion-exchange resin deacidification, electrodialysis deacidification, and chitosan deacidification. All of these methods can markedly improve the pH of fruit juice, but they introduce new substances into the juice that may have an influence on its color, taste, and stability. Biological deacidification can effectively remove malic acid from fruit juice, reducing the content from 15 g/L to 3 g/L; additionally, it maintains the taste and stability of the juice. Therefore, it is widely applied for fruit juice deacidification. On this basis, some compound deacidification technologies have also emerged, but they also present problems such as high costs and complicated working procedures. This review of deacidification methods for small berry juice provides a foundation for the industrial development of such juices.

The effect of functional ingredients on the quality of the curd product and its storage capacity

The solution to the problem of rationalizing the nutrition of the population, reducing the negative impact on the human body of harmful factors (physical, chemical) of the external environment is possible by creating functional products that include proteins, vitamins, antioxidants, pectins and other essential nutrients, the deficiency of which has been noted by biomedical research. Based on theoretical and experimental studies, the components were selected including functional ingredients: zosterin – a natural polysaccharide and vegetable filler – honeysuckle berry juice. Low-fat cottage cheese, which includes proteins, minerals, sulfur-containing compounds and other substances, was chosen as the basis of the functional product. As a result of the conducted research, technological approaches were formed and the component composition of the curd product with zosterin and berry juice was justified. The ratios of zosterol and honeysuckle juice in relation to the mass of cottage cheese have been established, ensuring proper technological and preventive effect. The organoleptic, structural-mechanical, physico-chemical parameters of the curd product have been studied. The nutritional and energy value is calculated. The developed curd product has an increased nutritional value, it contains biologically important components – vitamins, mineral salts, polyphenolic substances, pectins. It has a high digestibility due to the homogenization of all components and complementary organoleptics: pleasant aroma and taste, homogeneous, delicate consistency, attractive external characteristics. The effect of zosterol and berry juice on the quality of the curd product during storage has been studied. It has been proven that the introduction of zosterol and berry juice allows you to slow down undesirable processes, and, consequently, extend the shelf life of the product.

The humic acids influence on the quantity and quality of table grape varieties under the Absheron peninsula conditions

Humates are widely used in viticulture, including ecological viticulture. Humic stuffs benefit the qualitative and quantitative indicators of the grape harvest and can reduce the use of synthetic fertilizers and pesticides. This article presents the results of tests on the foliar application of various doses of the “Rostok” fertilizer in the conditions of the Absheron zone of Azerbaijan on local varieties of table grapes – traditional Tabrizi and a selection variety of Scientific Research Institute of Viticulture and Wine-making Ganjavi, grown in the Ampelographic collection of the institute, located on the Absheron peninsula. Fertilizer was applied in three doses – 0.5; 1.0 and 1.5 liter per hectar. Under the influence of the fertilizer, such elements of yield as the vigor of shoot growth, the number of opened buds, fruitful shoots, the number of berries in a bunch, the weight of a bunch, as well as the sugar content of berry juice increased. Fertilizer application had a positive effect on eliminating signs of leaf chlorosis. No toxic effect on the vegetative organs of the grape plant, on its development, or on the beneficial insect fauna of the vineyard was noted. Based on the data obtained, as well as calculations of economic efficiency, a four-fold application of fertilizer (twice before flowering, once after, once during veraison) at the rate of 1 liter per hectare was recommended for widespread use in wine-growing farms.

Агробиологические особенности новых гибридных форм винограда, полученных в результате скрещивания формы Филлоксероустойчивый Джемете с сортом Красностоп анапский

Abstraсt. The results of research aimed at creating new generation varieties are highlighted. The aim of the research was to study the agrobiological features of new hybrid forms of grapes obtained as a result of crossing the Fillokseroustoychivyi Dzhemete form with the variety Krasnostop Anapskiy, the prospects of their application for industrial use in plantations in the Krasnodar region. The research was carried out in the conditions of the Black Sea agroecological zone of viticulture of Krasnodar region in the period from 2021 to 2023 by classical methods, the chemical composition of berry juice was determined according to GOST 27198-87, GOST 32114-2013. The control variety was Krasnostop Anapskiy. Ampelographic description of three hybrid forms of technical grapes (K-73-1, K-74-17, 62-23) was performed and their evaluation was carried out. It was found out that by the duration of the vegetation period the form K-74-17 is referred to the middle ripening period, and K-73-1 and 62-23 to the middle late ripening period. Agrobiological indicators of the studied hybrid forms testify to good preservation of buds in the winter period. The fruitfulness coefficient k2 was the best in hybrid K-73-1 and was 1.6, which is at the level of the control variety. The actual yield per bush in the hybrids K-73-1 and 62-23 exceeded the control variety. According to the indicator of mass concentration of sugars, hybrid 62-23 was singled out with a result of 24.1 g/100 cm3 , with titratable acidity of 5.8 g/dm3 . Hybrid forms K-73-1 and K-74-17 were characterized by resistance to Plasmopara viticola Berl. et de Toni. The conducted studies allowed us to recommend forms K-73-1, K-74-17, 62-23 for further study, and DNA-marker study of genetic potential of forms K-73- 1 and K-74-17 should be carried out. Keywords: grapes, hybrid form, fruitfulness coefficient k1, fruitfulness coefficient k2 Financing source: The research was carried out within the State Task of Ministry of Science and Higher Education of the Russian Federation for the FSBSI NCFSCHVW.

СОРТ ВИНОГРАДА ПИНО НУАР В УСЛОВИЯХ НИЖНЕГО ПРИДОНЬЯ

The purpose of research is to analyze data obtained over two periods of studying the Pinot noir grape variety under the changing climate of Novocherkassk, Rostov Region. Research was carried out at the Don ampelographic collection named after Ya.I. Potapenko according to generally accepted methods in viticulture and GOST standards. Data were analyzed for two five-year observation periods: the first – 1981–1985 and the second – 2016–2020. The interval between periods was 30 years. The periods differed in the method of cultivation and planting pattern. In the first period, the variety was studied in its own root culture with a planting scheme of 2 × 1.5 m, in the second period the bush culture was grafted on the rootstock Berlandieri × Riparia Kober 5BB with a planting scheme of 3 × 1.5 m. During both periods, the variety was studied in a covered culture. Data on agrobiological indicators, productivity, crop condition, and tasting assessment of the wine are presented. The preservation of buds in the covering bank by period was 62.3 and 78.6 %, respectively. The excess of the Pinot noir variety in the second period in terms of average bunch weight was 55 g. The productivity of the shoot was 2.9 times, and the yield was 1.9 times higher than in the first period. The average sugar content in the 1st and 2nd periods was at the level of 21.7–23 g/100 cm3 with a titratable acidity of 8.1–7.8 g/dm3. A comparative analysis of the climatic conditions of the periods showed that in the summer months of the second period there were changes towards an increase in temperature and a decrease in the amount of precipitation. Climate change did not have a negative impact on economic and biological traits. The variety has increased: the percentage of blossom¬ming buds, fruitful shoots, average bunch weight, yield, sugar content in berry juice. The potential for producing wine with good organoleptic properties remains.

Black Goji Berry (Lycium ruthenicum) Juice Fermented with Lactobacillus rhamnosus GG Enhances Inhibitory Activity against Dipeptidyl Peptidase-IV and Key Steps of Lipid Digestion and Absorption.

With the global increase in hyperglycemia and hyperlipidemia, there is an urgent need to explore dietary interventions targeting the inhibition of dipeptidyl peptidase-IV (DPP-IV) and lipid digestion and absorption. This study investigated how Lactobacillus rhamnosus GG (LGG) affects various aspects of black goji berry (BGB) (Lycium ruthenicum Murr.) juice, including changes in physicochemical and functional properties, as well as microbiological and sensory attributes. Throughout the fermentation process with 2.5-10% (w/v) BGB, significantly improved probiotic viability, lactic acid production, and decreased sugar content. While total flavonoids increase, anthocyanins decrease, with no discernible change in antioxidant activities. Metabolite profiling reveals elevated phenolic compounds post-fermentation. Regarding the inhibition of lipid digestion and absorption, fermented BGB exhibits improved bile acid binding, and disrupted cholesterol micellization by approximately threefold compared to non-fermented BGB, while also increasing pancreatic lipase inhibitory activity. Furthermore, a decrease in cholesterol uptake was observed in Caco-2 cells treated with fermented BGB (0.5 mg/mL), with a maximum reduction of 16.94%. Fermented BGB also shows more potent DPP-IV inhibition. Sensory attributes are significantly improved in fermented BGB samples. These findings highlight the potential of BGB as a bioactive resource and a promising non-dairy carrier for LGG, enhancing its anti-hyperglycemic and anti-hyperlipidemic properties.

Protective Effects of Golden Berry (Physalis peruviana L.) Juice against Diabetic Renal Injury in Rats

Protective Effects of Golden Berry (Physalis peruviana L.) Juice against Diabetic Renal Injury in Rats

A Holistic View of the Fate of Berry-Derived Adjuncts throughout Fermentation

Berries and their products can enhance the antioxidant profile, color, and sensory characteristics of beverages, resulting in competitive, value-added products. However, a complete overview of how fermentation affects these compounds is lacking. The American black elderberry, Sambucus canadensis, is an excellent candidate for studying how berry juices are affected during fermentation due to high concentrations of color compounds, anthocyanins, and volatile compounds. Gravity, pH, titratable acidity, total anthocyanins, color, and GC-MS analyses were performed on two varieties of elderberries to examine the physical and chemical qualities of elderberry juice before and after wine fermentation. A commercial product with elderberry adjuncts added post fermentation was also analyzed. The concentration of anthocyanins degraded by ~40% as the color of the elderberry wine shifted from blue to red after fermentation. Products that added elderberries post fermentation did not see the same degradation, however, also did not incorporate the same changes to volatile compounds as observed in the fermented wine. The fermentation industry can use this study’s findings to decide how best to use fruits to improve commercial products.

A Review of Emerging Technologies for the Extraction of Bioactive Compounds from Berries (Phalsa Berries)

Berries have been gaining in popularity among consumers and producers due to their natural bioactive compounds that have beneficial effects on human health. This review aimed to identify effective techniques for the extraction of bioactive compounds from berries, consolidate the findings of recent studies using various extraction technologies, and provide a global perspective on the research trends in this field. These extraction techniques include pulsed electric field, ultrasound-assisted extraction, pressurized liquid extraction, microwave-assisted extraction, and supercritical CO2 extraction. The solid waste generated during the industrial berry juice production process is assumed to be a less expensive source of raw materials for the natural extraction of bioactive compounds. The main aim of modern techniques is to produce more of the desired compound and find a method to extract bioactive compounds from berries without the use of hazardous solvents. These include flavonoids, phenols, anthocyanins, and antioxidants. Regarding the characterization of the bioactive compounds that are isolated from berries, aspects such as scanning electron microscopy, X-ray powder diffraction, Fourier transform infrared spectroscopy, and nuclear magnetic resonance were reviewed.

Ginseng Berry Juice (GBJ) Regulates the Inflammation in Acute Ulcerative Mouse Models and the Major Bioactive Substances Are Ginsenosides Rb3, Rc, Rd, and Re.

Panax ginseng fruit is known to have various biological effects owing to its large amount of saponins such as ginsenosides. In the present study, ginseng berry juice was confirmed to be effective against acute inflammation. Ginseng berry juice was used for analysis of active constituents, antioxidant efficacy, and in vivo inflammation. A high-performance liquid chromatography method was used for analysis of ginsenosides. In an HCl/ethanol-induced acute gastric injury model, microscopic, immunofluorescent, and immunohistochemical techniques were used for analysis of inhibition of gastric injury and mechanism study. In a mouse model of acute gastritis induced with HCl/ethanol, ginseng berry juice (GBJ, 250 mg/kg) showed similar gastric injury inhibitory effects as cabbage water extract (CB, 500 mg/kg, P.O). GBJ dose-dependently modulated the pro-inflammatory cytokines such as Tumor Necrosis Factor-α (TNF-α), Interleukin-6 (IL-6), and Interleukin-13 (IL-13). GBJ inhibited the activation of Nuclear Factor kappa bB (NF-κB) and suppressed the expressions of cyclooxigenase-2 (COX-2) and prostaglandin 2 (PGE2). The anti-inflammatory effect of GBJ is attributed to ginsenosides which have anti-inflammatory effects. Productivity as an effective food source for acute gastritis was analyzed and showed that GBJ was superior to CB. In addition, as a functional food for suppressing acute ulcerative symptoms, it was thought that the efficacy of gastric protection products would be higher if GBJ were produced in the form of juice rather than through various extraction methods.

АГРОБИОЛОГИЧЕСКАЯ И ЭНОЛОГИЧЕСКАЯ ХАРАКТЕРИСТИКА ПЕРСПЕКТИВНЫХ КЛОНОВ СОРТА САПЕРАВИ В УСЛОВИЯХ ЧЕРНОМОРСКОЙ АГРОЭКОЛОГИЧЕСКОЙ ЗОНЫ ВИНОГРАДАРСТВА

Clone breeding is one of the promising directions for obtaining productive, high-quality, adaptable to local conditions grape genotypes. The Saperavi variety is a classic for the winemaking of the Caucasus, therefore, its preservation for further production in the conditions of modern climate change is an urgent task. The present study is aimed at identifying clones of the Saperavi variety with improved yield and wine quality indicators that preserve productivity and adaptability to local conditions. The place of research is subzone № 1 of the Black Sea agroecological zone of viticulture, moderate continental climate, soils are southern chernozems. 2023 was much warmer compared to the climatic averages. 10 bushes (C1-C10) were isolated without visual signs of viral, bacterial and phytoplasmic infections, which, according to the results of DNA analysis, have a Saperavi DNA profile from the international VIVC database. According to the data of resistance to winter conditions, variants C2, C4, C6, C8 and C10 were distinguished, according to agrobiological records – C1, C7, C8 and C9, according to the average weight of the bunch – C1, C3, C5, C6 and C8; according to the yield per bush – C10, according to the productivity of the shoot – C2, C3 and C10. The qualitative indicators of the yield (the mass concentration of sugars and titrated acids in berry juice) were high in all variants. According to the volume fraction of ethyl alcohol, the mass concentration of titrated acids, volatile acids and the reduced extract of wine materials, all samples showed values corresponding to GOST. According to the mass concentration of sugars in dry wine in bulk, variants C1, C2, C6 and C10 were distinguished, according to the sum of phenolic substances – C2, C8 and C10, according to the sum of coloring substances – C2, C3 and C8. According to the tasting assessment, variants C3 and C6 were noted. Variants C2, C6 and C10 were determined based on a set of characteristics (resistance to winter conditions, moderate productivity and high quality of yield and wine products). Key words: GRAPES, CLONE BREEDING, PROTOCLONS, VITICULTURE, ZONING VITICULTURE

The palynology of purple honey: kudzu dismissed, aluminum-sourwood reaction and other sources behind color plausible

Here we present the palynological composition of a single sample of the elusive purple honey collected in southern North Carolina and discuss how it fits within a nearby statewide South Carolina melissopalynological study. 302 samples were collected by nineteen beekeepers participating in this year-long project, submitting honey samples while honeybees were actively collecting nectar. The absence of pollen of Pueraria (kudzu) in the purple honey dismisses the often-suggested link between the unique tint of the purple honey and kudzu’s purple pollen. A second hypothesis hinting that the tint could be linked to ripened berries is not reinforced by our investigation as pollen of Ericaceae (eg blueberries) and Rosaceae (eg blackberries) were not found in the purple honey sample but were commonly found in classic golden honey analyzed. The presence of Vitis pollen supports the possibility that bees forage on wild muscadine grapes (Vitis rotundifolia) which was available in the foraging area. This study cannot discredit the possibility that bees were foraging on berry juices or other sugar sources containing purple pigments because these sources contain little or no pollen. A third hypothesis proposes a link between purple honey and the sourwood tree, Oxydendrum arboretum. This hypothesis is supported by this investigation as the dominant pollen type recovered in the purple honey was sourwood, with 19% in relative abundance, a significant percentage for this plant. We suggest chemical analysis of purple honey samples be conducted to determine if berry juice or sourwood is the more likely source of the pigmentation.

Comparison of home-made and commercial baits for trapping Drosophila suzukii (Diptera: Drosophilidae) in blueberry crops

Abstract Drosophila suzukii (Matsumura) (Diptera: Drosophilidae) is a worldwide invasive pest. In Mexico, this species attacks various soft berries, plum, and guava. Currently, D. suzukii is monitored using traps baited with various attractants. Nevertheless, previous reports have shown that the performance of attractants may vary from one place to another. Ideally, the attractant used by growers should be as effective, long-lasting, easy to maintain and deploy, and inexpensive as possible. In this study, we compared the performance of home-made and commercial lures in capturing D. suzukii in blueberry crops in Guanajuato and Michoacán, Mexico. We also evaluated whether the capture of D. suzukii using odor-baited traps was enhanced by the incorporation of visual cues. Overall, traps baited with Z-Kinol®, fermented berries (blueberry, raspberry, and blackberry) alone or blended performed better in capturing D. suzukii flies than fermented banana, apple cider vinegar (ACV), and FLYBUSTER® Powder. The capture of flies increased by 29, 31, and 38 % when a yellow card was included in traps baited with Z-Kinol®, fermented blueberry juice, and fermented raspberry juice, respectively. The volatile compounds of fermented berry juices, identified by gas chromatography-mass spectrometry, consisted mainly of esters, particularly ethyl acetate and isopentyl acetate. In brief, our results suggest that traps baited with fermented berries can be used for monitoring and mass trapping of D. suzukii populations in blueberry crops in Mexico.

Influence of berry ripening on susceptibility to Coniella diplodiella infection in grapevine

AbstractWhite rot, caused by the fungus Coniella diplodiella, is an important but poorly studied disease that mainly affects grapevine clusters. White rot control typically involves the repeated application of fungicides, which may be unjustified in some cases given that the key period of berry susceptibility to infection remains unclear and controversial. In this study, germination of C. diplodiella conidia and mycelium growth were investigated on water agar (conidial germination only) and artificial media similar to berry juice at five growth stages from pea‐sized to berries ripe for harvest. On water agar, conidia germinated from 10°C to 35°C (with an optimum of 20–30°C) with >2 h of moisture incubation. Both conidial germination and mycelial growth were higher on agar similar to berry juice at véraison to berry softening than at other stages, with the lowest values detected for the ripe berries. The berries were also artificially inoculated with conidia at the different growth stages, showing that grape clusters were susceptible to infection for a long period, albeit with varying degrees of susceptibility at different stages. This implies that effective disease control requires interventions from early berry development, whenever weather conditions are conducive to infection. Further development of a predictive model accounting for weather conditions and berry susceptibility dynamics would facilitate the dynamic estimation of the disease risk during the grapevine‐growing season and contribute to a risk‐based application of fungicides for white rot control.

Anti-Glioblastoma Potential and Phenolic Profile of Berry Juices

Glioblastoma is one of the most aggressive and lethal brain tumors. Due to the failure of conventional chemotherapies and targeted drugs pursuit of natural, less toxic agents is on the rise as well as their utilization in glioblastoma treatment. Consequently, this study explores the antiproliferative potential of selected berry juices (wild blackberry (Rubus discolor), dwarf elderberry (Sambucus ebulus), and raspberry (Rubus idaeus)) on glioblastoma cells (U87-MG and GBM43) in comparison to temozolomide. The juices were assessed for total phenolic content, proanthocyanins, polyphenol profiles, and antioxidant activity. Wild blackberry and dwarf elderberry juices exhibited higher total polyphenols, proanthocyanins, and monomeric anthocyanins compared to raspberry juice. HPLC analysis revealed distinctive anthocyanins, flavonoids, and phenolic acids in each juice. With the DPPH assay, the highest antioxidant potential had wild blackberry juice, while with other assays dwarf elderberry juice had the highest potential. Antiproliferative effects were dose-dependent, with wild blackberry juice demonstrating the highest potency, surpassing temozolomide in inhibiting GBM43 cell proliferation. In U87 cells, all juices exhibited antiproliferative effects, with wild blackberry showing the strongest impact. This study highlights the potential of wild blackberry juice as a potent natural agent against glioblastoma, suggesting its superiority over the conventional treatment.

Biopolymers-Based Macrogels with Applications in the Food Industry: Capsules with Berry Juice for Functional Food Products.

The present study focused on the development of gel-based capsules from sodium alginate and the fresh juice from different berries: chokeberry, sea buckthorn, and blueberry. Obtained through the extrusion method, the macrocapsules were added into yogurt, a well-known and consumed dairy product. In order to establish the changes that can occur for the food product, the samples were tested over 7 and 15 days of storage in refrigeration conditions. According to the results, the antioxidant activity increased during storage and gels can represent a good option for bioactive substances' encapsulation. Sensorial analysis performed indicated that consumers are open to consuming yogurt berry capsules and, according to the results observed in the scientific literature, they no longer rejected the product due to the bitterness and sourness of sea buckthorn or aronia. Sea buckthorn capsules were brighter (L*) than chokeberry and blueberry capsules due to carotene content and dark colors. Minimal diameter variations and small standard deviations (SD = 0.25/0.33) suggest that extrusion methods and the Caviar box are good for gel capsule development. Yogurt luminosity varied with capsules; control had the highest, followed by sea buckthorn yogurt. Samples with chokeberry and blueberry (dark) capsules had lower luminosity. Over 8 and 15 days, luminosity slightly decreased, while a* and b* (hue and saturation) increased. Post-storage, the sample with chokeberry capsules showed a light purple color, indicating color transfer from capsules, with increased antioxidant activity. Differences between the samples and control were less pronounced in the sample with sea buckthorn capsules. Values for color differences between yogurt samples during the storage period revealed the most significant difference during the first storage period (day 1-8), with blueberries showing the lowest difference, indicating the stability of the blueberry capsules' wall during storage.

Goji Berry Juice Prevents Tumor Necrosis Factor Alpha-Induced Xerostomia in Human Salivary Gland Cells.

Sjögren's syndrome (SS) is an autoimmune disorder characterized by oral dryness that is primarily attributed to tumor necrosis factor alpha (TNF-α)-mediated reduction in saliva production. In traditional Chinese medicine, goji berries are recognized for their hydrating effect and are considered suitable to address oral dryness associated with Yin deficiency. In the present study, we used goji berry juice (GBJ) to investigate the potential preventive effect of goji berries on oral dryness caused by SS. Pretreatment of human salivary gland cells with GBJ effectively prevented the decrease in aquaporin-5 (AQP-5) mRNA and protein levels induced by TNF-α. GBJ also inhibited histone H4 deacetylation and suppressed the generation of intracellular reactive oxygen species (ROS). Furthermore, GBJ pretreatment reserved mitochondrial membrane potential and suppressed the upregulation of Bax and caspase-3, indicating that GBJ exerted an antiapoptotic effect. These findings suggest that GBJ provides protection against TNF-α in human salivary gland cells and prevents the reduction of AQP-5 expression on the cell membrane. Altogether, these results highlight the potential role of GBJ in preventing oral dryness caused by SS.

Jaboticaba berry (Myrciaria jaboticaba) supplementation protects against micro- and macrovascular dysfunction induced by eccentric exercise: a randomized clinical trial.

Physical activities that are unaccustomed and involve eccentric muscle contractions have been demonstrated to temporarily impair macrovascular and microvascular functions, which may be caused by exercise-induced oxidative stress. Jaboticaba (Myrciaria jaboticaba) is a famous Brazilian berry that has been described to exhibit high antioxidant activity. However, no human study has investigated the protective effects of jaboticaba consumption against the vascular damage induced by eccentric exercise. Therefore, the present study aimed to assess whether supplementation with jaboticaba berry juice could positively affect macro- and microvascular functions within 48 hours after eccentric exercise. This randomized, double-blind, placebo-controlled, parallel trial enrolled 24 healthy participants consuming 250 mL per day of jaboticaba berry juice (containing ∼1,300 mg of total polyphenols) or placebo for 6 days. At the baseline, pre-exercise, and 24 h and 48 h postexercise stages, blood samples were taken for analysis of reduced glutathione (GSH) levels. Also, brachial artery flow-mediated dilation (FMD), blood flow, and tissue oxygen saturation (StO2) responses to 5-minute cuff occlusion were assessed using Doppler ultrasound and near-infrared spectroscopy, respectively. Our findings revealed significant decreases in blood GSH (P < 0.001, ES = 0.76), FMD (P = 0.005, ES = 0.48), reperfusion slope of StO2 (P = 0.018, ES = 0.42) at 24 h and blood flow (P = 0.012, ES = 0.42) at 48 h following eccentric exercise in the control group as compared to the jaboticaba berry juice group. Our results demonstrated that jaboticaba berry juice prevented the exercise-induced increase in reactive oxygen species production and protected macro- and microvascular functions against the damage caused by eccentric exercise, suggesting that jaboticaba berry consumption could protect the vascular function under conditions of imbalance in redox homeostasis.

Exploring the impact of wild Northern Kazakhstan raw material juices on the chemical composition of whey drinks

In deep processing technologies whey is a more "valuable" product than cheese, cottage cheese. Even though whey has a low energy value among dairy products, it is at the same time very valuable biologically. Recently, the consumption of berries has increased markedly everywhere. This growth is explained by the growing attention of the population to health and the appearance on the market of many canned products "saturated with berries". In addition, there are many scientific studies concerning the composition of biologically active components in the composition of berries. Thus, scientific developments to produce new foods enriched with berries are of crucial importance for berry producers, food processors and consumers. The scientific novelty of this study is to investigate the possibility of using wild plant raw materials of Northern Kazakhstan (chokeberry and saskatoon berry) in milk beverages’ technology, that will be described for the first time. This berries despite their rich chemical composition, are rarely used in the food industry. The study describes the nutritional value and chemical composition of whey drinks enriched with juice from saskatoon berries, black chokeberry. In our study it is proposed thermosaltic coagulation as a primary treatment for whey. The comparative analyses of natural whey and treated one shows the expediency and benefit of using thermosaltic coagulation. At the same time, juices from wild berries increase the biological and nutritional value of whey drinks Thus, the described advantages are confirmed with assays and confirm the expediency of using this combined technology in the production of drinks from whey with berry juices. The obtained research results will be used to develop a new technology to produce juice drinks based on whey and will also be described in a patent for a utility model for the production of beverages from whey