Blackberry Juice Research Articles

Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content

White chocolate does not contain fat-free cocoa solids and thus lacks bioactive components. In the present study, white chocolate was enriched with encapsulated blackberry juice in concentrations: 60 g kg−1, 80 g kg−1, and 100 g kg−1. The results showed an increase of volume weighted mean in enriched chocolates with increasing the concentration of encapsulate from 13.06 μm in white chocolate to 18.05 μm in chocolate with 100 g kg−1 of encapsulate. Casson viscosity of chocolate mass increased at the same time (from 0.63 Pa in white chocolate to 1.22 Pa in chocolate with a maximum concentration of encapsulate) due to an increase of specific surfaces of solid particles in chocolate. Internal structure and surface gloss in chocolate with 100 g kg−1 of encapsulate are also affected where the lack of free fat phase caused mat color on the surface. However, the addition of encapsulated blackberry juice to white chocolate led to the creation of new type of enriched chocolate with attractive color and blackberry taste. Total polyphenol content (mg GAE/100 g) of white chocolate is increased from 40.75 to 75.06, 145.86, and 153.95 in chocolates with 60 g kg−1, 80 g kg−1, and 100 g kg−1 of encapsulate, respectively.

Characterisation of Nanoestructured Potato Starch Powders with Blackberry (Rubus fruticosus Var. Brazos) Juice

Potato starch has been used in the protection of antioxidants, but its use is limited due to its physicochemical properties. The objective of this work was to evaluate the effect of physical modification of potato starch by gelatinization, spray-freezing on liquid nitrogen and freezing in liquid nitrogen on the physicochemical properties and stability of powders added with blackberry juice. Frozen potato starch with liquid nitrogen exhibited higher colour retention and anthocyanins during processing, as well as adequate physicochemical and flow properties. While the spray-frozen starch on liquid nitrogen had a higher retention of anthocyanins, polyphenols and antioxidant activity during storage under controlled conditions. Atomic force microscopy revealed the modification in the microstructure of the developed powders. These results demonstrated that the microstructure of the powders was modified by conferring changes in the water adsorption capacity affecting their physicochemical properties and their stability during storage.

Extracción enzimática de esteviolglucósidos en jugo de mora (Rubus Adenotrichus)

Como estrategia para alcanzar mayor rendimiento en el procesamiento de pulpa de mora y al mismo tiempo extraer los esteviolglucósidos presentes en hojas deshidratadas de estevia (Stevia rebaudiana Bertoni), fueron evaluados 5 preparados enzimáticos durante la elaboración de un jugo de mora. Se evaluaron dos niveles de las variables consideradas: concentración de enzima (100 y 200ppm) y tiempo de incubación (15 y 30min) en dos medios de extracción: agua y pulpa de mora (a 50 y 35°C, respectivamente). La eficiencia del tratamiento fue analizado a través de la determinación de sólidos insoluasbles en suspensión, sólidos solubles y cuantificación por HPLC de esteviósido y rebaudiósido A. En base al análisis estadístico aplicado se pudo afirmar que no existe ningún efecto, ni en el tiempo de incubación, ni en la concentración del complejo enzimático, sobre los valores resultantes de sólidos solubles totales, pero si en los SIS, del preparado comercial ®Pectinex Ultra AFPL. En relación a la extracción de esteviolglucósidos, tanto en los ensayos de extracción en jugo de mora como en agua, hay diferencias estadísticamente significativas al valorar el binomio enzima*tiempo. Las concentraciones más altas de esteviolglucósidos fueron alcanzadas empleando 200ppm de ®Pectinex Clear durante 30 segundos. A pesar de ello, los valores obtenidos son similares a las concentraciones cuantificadas en la muestra testigo lo que corrobora que la difusión de estos compuestos de las hojas al medio, ocurre principalmente por la solubilidad de los mismos, más que por la hidrólisis originada por las enzimas especificas empleadas en el estudio.

Berry Fruits Grown in Duzce and Its Neighborhood: Their Medical Applications

Abstract: Berry fruits possess many positive effects on human health because of their phytochemical contents like phenolic compounds, antioxidants and anthocyanins, and they have also an important place among the functional foods. From the varieties of Isabella grape and Bursa-2 blackberry cultivated in Duzce and its neighborhood, aging-retardant cream, vinegar (cyme) which aids in the weight loss and alleviates the stomach discomfort, and grape and blackberry juice are produced. Besides, other berry fruits are also used but only in the form of folk medicine. Thus, further studies about the berry fruits grown in the region may increase the potential medical usages of those plants. Keywords: Duzce, Berry Fruits, Bursa-2, Phenolic Compounds, Medical Usage.

초산균 발효에 의한 베리 농축액의 항산화 활성 증진 효과

Antioxidant activities of blackberry juice and aronia juice were enhanced when fermentation was performed by acetic acid bacteria. Acetobacter pasteurianus exhibited 19.84% improvement of antioxidant activity (from 198.12 ± 2.03 to 237.42 ± 7.32 μmol TE/g) after 12 h fermentation of blackberry juice among four acetic acid bacteria. And A. pasteurianus sub sp. Pasteurianus exhibited 9.62% improvement of antioxidant activity (from 204.25 ± 3.98 to 223.89 ± 5.52 μmol TE/g) after 12 h fermentation of aronia juice. Metabolites of blackberry juice were analyzed to investigate the enhancement of antioxidant activity before and after fermentation. As results, Quercetin 7-(rhamnosylglucoside), nicotinic acid adenine dinucleotide, and quercetin 3-O-(6”-acetyl-glucoside) were significantly increased after fermentation by A. pasteurianus.

Effect of ultrasound on microbiological load and antioxidant properties of blackberry juice

The objective of this study was to evaluate the effect of ultrasound (60 and 80% amplitude, 15 and 25 min) of blackberry juice on physicochemical (pH and total soluble solids), microbiological analysis (total plate count and Enterobacteria), and in vitro intestinal bioaccessibility of polyphenols and antioxidant activity (ABTS, DPPH). Ultrasound treatment caused a decrease of microbial count of blackberry juice and remained its physicochemical properties without change. The blackberry juice had a high antioxidant activity, however, after of the in vitro digestion process only 28% of total polyphenols were considered as intestinally bioaccessible, with the contribution of 30 to 60% of antioxidant activity in the bioaccesible fraction. The treatment at 80% amplitude for 15 min was the better treatment due it had an increase of bioaccessibility of polyphenols and antioxidant activity measured by ABTS. Our results showed that ultrasound treatment can preserve the blackberry juice without impairing to its antioxidant characteristics. Practical applications Blackberries are mostly consumed fresh but are also commercialized as individually quick frozen packs, bulk, frozen, seedless or seeded puree, freeze-dried, juice, or concentrate. During fruit juices processing, thermal treatment and other conditions such as oxidation, light exposure, sugar addition, changes in pH, and temperature readily reduce the content of antioxidant compounds and its nutritional properties. Ultrasound is a non-thermal processing technology with potential to replace the traditional thermal pasteurization, achieve microbial safety in fruit juices and remained its antioxidant properties of the blackberry juice.

Effect of microwaves and ultrasound on bioactive compounds and microbiological quality of blackberry juice

Blackberry mash added with citric acid (0–500 mg/kg) was treated with microwaves (0–60 s), and the resulting juice was evaluated to determine the effects on bioactive compounds and antioxidant activity using surface response methodology. This methodology allowed the selection of the parameters for the microwave treatment and concentrations of citric acid that yielded the highest content of total polyphenols, monomeric anthocyanins and antioxidant activity of the juice. Mash samples were sonicated (40% amplitude, 20 KHz, 10 min) and stored at 5 °C + 1 °C for a month. Then the contents of total polyphenols and monomeric anthocyanins, as well as microbiological quality were analyzed. Analysis of polyphenols was carried out by UPLC-DAD in the raw juice and the sample selected by surface response methodology and treated with ultrasound. The highest levels of polyphenols and monomeric anthocyanins in juice were obtained at a time of 60 s of microwave processing and a concentration of 500 mg/kg citric acid in the blackberry mash. Phenolic acids, flavonols and cyanidin were detected in both samples. During storage, juice processed with ultrasound retained more than 90% of monomeric anthocyanins and showed a significant microbial load reduction, agreeing with the quality parameters established by the Mexican standards. This study highlights the potential application of microwaves and ultrasound to increase the functional value of blackberry juice.

Characterization of O/W emulsions of carotenes in blackberry juice performed by ultrasound and high-pressure homogenization

ABSTRACTCarotene compounds are a group of natural pigments with potential applications in the food industry for their antioxidant activity, but due to their physicochemical instability and incompatibility with many food matrices, different technologies have been employed, such as emulsification, to improve stability and compatibility. Therefore, the physicochemical stability and antioxidant activity of carotene oil-in-water (O/W) emulsions were studied, using carotene compounds extracted from carrot as the oil phase and blackberry juice as the continuous phase. The effect of different factors on the stability of the emulsion – the relative concentration of the dispersed phase, the hydrophilic-lipophilic balance (HLB), the surfactant concentration, and the emulsification method – was assessed using surface response analysis. The emulsion with the best properties was obtained in the phase ratio 2:8 (v/v) with 6% surfactant and an HLB of 16.7. The ultrasound method produced emulsions with higher antioxidant stability and lower carotene degradation rates than those prepared by high pressure, when compared after 60 days of storage at 25°C. This study allowed the development of a stable emulsion with antioxidants in each of the phases of the emulsion that could be incorporated into several types of food products to produce functional foods.

Stabilization of anthocyanins in blackberry juice by glutathione fortification.

Blackberry anthocyanins provide attractive color and antioxidant activity. However, anthocyanins degrade during juice processing and storage, so maintaining high anthocyanin concentrations in berry juices may lead to greater antioxidant and health benefits for the consumer. This study evaluated potential additives to stabilize anthocyanins during blackberry juice storage. The anthocyanin stabilizing agents used were: glutathione, galacturonic acid, diethylenetriaminepentaacetic acid and tannic acid, which were added at a level of 500 mg L-1. Juice anthocyanin, flavonol, and ellagitannin content and percent polymeric color were measured over five weeks of accelerated storage at 30 °C. Glutathione had the greatest protective effect on total anthocyanins and polymeric color. Therefore a second study was performed with glutathione in combination with lipoic and ascorbic acids in an effort to use antioxidant recycling to achieve a synergistic effect. However, the antioxidant recycling system had no protective effect relative to glutathione alone. Glutathione appears to be a promising blackberry juice additive to protect against anthocyanin degradation during storage.

Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice.

Blackberry (Rubus fruticosus spp.) fruit has high antioxidant activity due to its significant content of anthocyanins and antioxidant compounds. Among emerging technologies for food preservation, thermoultrasound is a technique that reduces microbial loads and releases compounds with antioxidant properties. The objective of this study was to determine the antioxidant content and fatty acid profile of blackberry juice subjected to thermoultrasound treatment in comparison to pasteurized juice. Blackberry juice and n-hexane extracts from a control (untreated juice), pasteurized, and thermoultrasonicated samples were evaluated for antioxidant activity, fatty acid profile, and antioxidant content. The juice treated with thermoultrasound exhibited significantly (p < 0.05) higher levels of total phenols (1011 mg GAE/L), anthocyanins (118 mg Cy-3-GlE/L); antioxidant activity by ABTS (44 mg VCEAC/L) and DPPH (2665 µmol TE/L) in comparison to the control and pasteurized samples. Oil extract from thermoultrasound juice also had the highest antioxidant activity (177.5 mg VCEAC/L and 1802.6 µmol TE/L). The fatty acid profile of the n-hexane extracts showed the presence of myristic, linolenic, stearic, oleic, and linoleic acids and was not affected by the treatments except for stearic acid, whose amount was particularly higher in the control. Our results demonstrated that thermoultrasound can be an alternative technology to pasteurization that maintains and releases antioxidant compounds and preserves the fatty acids of fruit juice.

Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines

1. Amidžić Klarić D., Klarić I., Mornar A., Nigović B., Evaluation of volatile compound and food additive contents in blackberry wine. Food Control, 2015, 50, 714–721. Google Scholar

Facile decoration of TiO2 nanoparticles on graphene for solar degradation of organic dye

The reduced graphene oxide is interesting material for the synthesis of TiO2-based photocatalyst. In the present investigation, blackberry fruit, which contains high levels of anthocyanins and other phenolic compounds, was employed as a reducing agent mainly due to its high antioxidant capacity. The nano-crystalline TiO2 was decorated on different amounts of graphene oxide with sol–gel method and then the photocatalytic activity for degradation of cationic dye was evaluated by UV spectroscopy to achieve the optimum content of graphene oxide. The decoration of anatase nanoparticles on prepared reduced graphene oxide was investigated by X-ray diffraction, scanning and transmission electron microscopy techniques. The new composite gives significantly higher activity when is compared to the compositions fabricated by graphene oxide. The compact layer provides a large TiO2-graphene contact area and reduces the electron recombination. The decoration of TiO2 nanoparticles, 5–10 nm, on the graphene oxide reduced by blackberry juice further improves the dye removal. The results imply that the nanoparticle decoration is the key strategy to increase the degradation capacity.

Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice

ABSTRACTVacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at atmospheric pressure and between 110°C and 127°C under vacuum conditions. A response surface methodology (RSM) was used to define which responses (water activity, moisture and oil content, L*, C*, H*, hardness and degree of liking (DOL)) were significantly related to frying parameters (time and temperature). Then a principal component analysis (PCA) was applied to choose which ones related to DOL. PCA demonstrated that hardness and hue were the main drivers of liking for atmospheric frying, while for vacuum frying they were color and oil content. A second RSM was calculated to choose optimal processing conditions. Optimum conditions were 6 min at 117°C in vacuum frying and 6 min at 130°C and 3 min at 150°C in atmospheric pressure.

Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology

The purpose of this research was to optimize the thermoultrasound conditions for blackberry juice using the response surface methodology and considering juice quality parameters and antioxidant capacity. With the exception of microbial growth, the response variables showed high correlation coefficients with the mathematical model (R2adj>0.91). Thermoultrasound treatment inactivated all the evaluated microorganisms, and at the optimum conditions (50±1°C at 17±1min) it increased enzyme inactivation and antioxidant activity in comparison to pasteurized juice. The results demonstrated that thermoultrasound can be an alternative to pasteurization for the production of safe and high-quality juices with the added value of higher concentration of bioactive compounds and antioxidant capacity.

Photocatalytic activity enhancement of anatase–graphene nanocomposite for methylene removal: Degradation and kinetics

In the present research, the TiO2–graphene nanocomposite was synthesized by an eco-friendly method. The blackberry juice was introduced to graphene oxide (GO) as a reducing agent to produce the graphene nano-sheets. The nanocomposite of anatase–graphene was developed as a photocatalyst for the degradation of methylene blue, owing to the larger specific surface area and synergistic effect of reduced graphene oxide (RGO). The UV spectroscopy measurements showed that the prepared nanocomposite exhibited an excellent photocatalytic activity toward the methylene blue degradation. The rate of electron transfer of redox sheets is much higher than that observed on GO, indicating the applicability of proposed method for the production of anatase-RGO nanocomposite for treatment of water contaminated by cationic dye. The prepared materials were characterized with Fourier transform infrared spectroscopy, X-ray diffraction, Brunauer–Emmett–Teller surface area measurement, scanning electron microscopy and transmission electron microscopy. A facile and rapid route was applied for the uniform deposition of anatase nanoparticles on the sheets. The resulting nanocomposite contained nanoparticles with a mean diameter of 10nm. A mechanism for the photocatalytic activity of nanocomposite was suggested and the degradation reaction obeyed the second-order kinetics. It was concluded that the degradation kinetics is changed due to the reduction of GO in the presence of blackberry juice.

Study on deacidification process of blackberry juice

Study on deacidification process of blackberry juice

Biological Effects of Blackberry Juice Intake on Mice Treated with Aluminum Chloride

Biological Effects of Blackberry Juice Intake on Mice Treated with Aluminum Chloride

Concentration of Polyphenolic Compounds in Blackberry (Rubus AdenotrichosSchltdl.) Juice by Nanofiltration

Nanofiltration membranes with molecular weight cut-off around 200 Da were evaluated to concentrate anthocyanins and ellagitannins in a blackberry juice. Temperature was 30°C and cross-flow velocity 0.3 m/s. Transmembrane pressures varied from 0.5 to 3 MPa. At volumetric reduction ratio (VRR) of 1, higher transmembrane pressures caused an increase of permeate flux and of retention of total anthocyanins (>94%) and total soluble solids (44–97%). Every membrane presented 100% of total ellagitannin retention. Results were represented using the solution-diffusion model. NF270 membrane at 3 MPa showed the highest potential for concentration of blackberry's main polyphenolic compounds (highest permeate flux and solute retention). Nevertheless, a simulated increase of VRR showed that permeate flux declined as the concentration of the feed solution increased. NF270 membrane may also be of interest to deacidify the juice, since at high pressures, sugars were completely retained and retention of acids was under 90%. (Resume d'auteur)

Black berry juice attenuates neurological disorders and oxidative stress associated with concurrent exposure of aluminum and fluoride in male rats

The objective of this study was to assess the protective effect of black berry juice (BBJ) on the neurological disorders and oxidative stress induced by co-exposure to ALCL3 and NaF in male albino rats. Administration of either AlCl3 (200 mg/kg bw) or NaF (10 mg/kg bw) or both of them caused a significant increase in serum and brain TL, TC, TG as well as serum LDLC and VLDLC levels while serum HDLC level was decreased significantly. Additionally, brain neurotransmitter (DA and 5-HT) levels, AChE, Na-K ATPase activity and ATP values were decreased significantly but NE level was increased in rats administered Al or F alone or in combination. Moreover, a significant increase in brain MDA, NO, H2O2 and free radical enzyme (xanthine oxidase (XO)) and a significant decrease in the level of TAC, SOD and GSH were recorded in AlCl3 or NaF intoxicated rats. In addition, the levels of serum Na, Ca, Cu and zinc (Zn) were significantly diminished, while the level of K was significantly increased. However ALCL3 appears to enhance the neurotoxic hazards caused by NaF. On the other hand, the administration of BBJ (1.6 g/kg bw) showed a marked neuroprotective effect against the biochemical abnormalities that occurred and oxidative stress of the brain induced by co-exposure to AlCl3 and NaF. So, it can be concluded that the consumption of BBJ might be useful for alleviating the neurological disorders and oxidative stress associated with concurrent exposure of ALCL3 and NaF indicating its free radical scavenging and potent antioxidant activity.

Effects of Mechanical and Enzymatic Pretreatments on Extraction of Polyphenols from Blackberry Fruits

AbstractThis study evaluated the effects of mechanical and enzymatic pretreatments on the extraction of anthocyanins and ellagitannins from blackberries. Continuous pressing yielded significantly higher turbidity values and content of anthocyanins and ellagitannins (P &lt; 0.05) compared with discontinuous pressing. The use of enzymatic pretreatment also significantly increased the extraction of polyphenolic compounds (P &lt; 0.05), in particular that of total ellagitannins, on average from 437 to 982 mg ellagic acid equivalents/100 g (dry basis) when using discontinuous pressing. When microfiltration was used, the content of ellagitannins and anthocyanins was found to be similar in both feed and permeate when discontinuous press was used to extract the juice, but a significant decrease of 34% (dry basis) was found in the concentration of ellagitannins when continuous pressing was used (P &lt; 0.05). These results should be useful for future efforts to increase the extraction of polyphenolic compounds from fruits and vegetables.Practical ApplicationsBlackberries have high contents of potentially bioactive polyphenolic compounds, mainly anthocyanins and ellagitannins. Therefore, processes must be optimized not only to obtain large amounts of juice from this fruit, but also to efficiently extract the compounds of interest. The methodology and results presented in this study should be beneficial for processors that aim to increase the recovery of potentially bioactive polyphenolic compounds from fruit using mechanical and enzymatic pretreatments. Furthermore, this study evaluated the potential of cross‐flow microfiltration as a viable operation for cold stabilization of blackberry juice, while obtaining acceptable permeate flux and membrane retention of the compounds of interest. It is envisioned that this technology could be used in the same manner to ensure the microbiological stability of polyphenolic‐enriched fruit juices and extracts.