Raspberry Juice Research Articles

The impact of different lactobacilli fermentations on secondary metabolites of red raspberry juice and their biotransformation pathways via metabolomics based on UHPLC-MS/MS

Secondary metabolites are a group of invaluable phytochemicals in raspberries. Fermentation process leads to changes in the phytochemical composition of fruits. This study aimed to investigate the influence of Lacticaseibacillus paracasei subsp. paracasei FBKL1.0328 and Lactiplantibacillus plantarum subsp. plantarum FBKL1.0310 on the secondary metabolites of red raspberry juice (CR) and uncover their conversion pathways via metabolomics based on ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). A total of 695 secondary metabolites in the unfermented and fermented samples were identified. There were 90, 83 and 52 differential secondary metabolites identified in LCR (L. paracasei FBKL1.0328 fermented raspberry juice) vs. CR, LPR (L. plantarum FBKL1.0310 fermented raspberry juice) vs. CR, and LCR vs. LPR, respectively. Certain phenolic acids (e.g. 3-phenyllacitc acid), flavonoids (e.g. galangin-7-glucoside), alkaloids (e.g. indole-3-lactic acid), and terpenoids (e.g. glucosyl 7-methyl-3-methyleneoctane-1,2,6,7-tetraol) were selected as the crucial differential metabolites. These two lactobacilli utilized distinct metabolic pathways for processing secondary metabolites. L. paracasei FBKL1.0328 primarily transformed flavonoids through the “Flavone and flavonol biosynthesis” pathway. L. plantarum FBKL1.0310 mainly converted phenolic acids via the “Tyrosine metabolism” pathway and the “Aminobenzoate degradation” pathway. Interestingly, L. plantarum FBKL1.0310 outperformed L. paracasei FBKL1.0328 in upregulating certain valuable bioactive compounds such as indole-3-lactic acid and 3-phenyllacitc acid, underscoring its potential as a promising strain for developing health-beneficial fermented fruit juices. These findings provide insights to how different lactobacilli modify secondary metabolite composition in red raspberry juice and offer valuable information for the industrial application of lactobacilli in fruit processing.

ФОРМИРОВАНИЕ КАЧЕСТВЕННЫХ ХАРАКТЕРИСТИК ПИВНЫХ НАПИТКОВ С ПЛОДОВО-ЯГОДНЫМ СЫРЬЕМ

Beer drinks are gaining more and more popularity, they are distinguished by original taste and aroma characteristics. Consumer interest in beer drinks with the use of fruit and berry raw materials is noted. The objective of the study is to develop a technology for beer drinks using fruit and berry raw materials and to form their quality characteristics. Tasks: to determine the dosage of juices (cherry, currant, raspberry) in the recipe for a beer drink based on light unfiltered beer Prazhskoye by studying the standardized quality indicators and identifying the best sample by overall characteristics; establishing the shelf life of beer drinks with the addition of juices by analyzing safety indicators in accordance with TR CU 021/2011; ma-king adjustments to the technological process to extend the shelf life of beer drinks. The objects of the study were beer drinks based on light unfiltered beer Prazhskoye with the addition of clarified cherry, currant and raspberry juice, produced according to GOST 32102-2013 Group H54 "Canned goods. Juice products. Concentrated fruit juices. General specifications" in quantities of 10, 20, 30 % of beer wort. In the work, generally accepted methods of analysis of organoleptic, physicochemical and microbiological quality indicators were used. The technology of beer drinks was developed, the quantitative dosage of juices was selected: cherry – 20 %, currant – 10, raspberry – 30 % of beer wort. A comprehensive assessment of the quality of the developed drinks was carried out according to organoleptic, physicochemical, microbiological quality indicators. The shelf life of beer drinks was determined – 30 days. The obtained results allow the enterprise to expand the range of beer products and satisfy consumer demand for high-quality domestic drinks with fruit and berry raw materials.

Changes in Anticholinesterase and Antioxidant Activities of Fruit Products during Storage

In this work, compotes, juices, and jams were produced using chokeberry, cherry, apricot, peach, apple (Idared and Champion), wild strawberry, or raspberry fruits. The anticholinesterase as well as antioxidant activities of fruits and preserves (freshly prepared and after 1, 5, and 10 months of storage) were compared. The loss (p < 0.05) of the anti-acetylcholinesterase (AChE) activity of freshly prepared products vs. corresponding fruits was observed (all preserves from raspberry, cherry juice and jam, apricot juice, and Idared and wild strawberry jams) while chokeberry juice and apricot compote increased the anti-AChE activity. In the case of the anti-BChE activity of freshly prepared products, no change (apricot juice and jam), the loss (chokeberry compote and jam, cherry juice and jam, Champion compote, p < 0.05), or the increase in the activity (peach and apple Idared, apricot compote, juice, apricot compote, raspberry juice, p < 0.05) were recorded. In most cases, the anticholinesterase activities of freshly prepared products vs. products stored for 10 months were retained, and no considerable losses of the biological activities were observed. Even after 10 months of storage, all of the preserves retained the anti-AChE activity (except apricot and Idared compotes, chokeberry, cherry and Idared juices, and chokeberry and apricot jams, p < 0.05). Similarly, the preserves retained the anti-BChE activity after 10 months of storage (at p < 0.05, except cherry, apricot, peach and Idared compotes, chokeberry juice and chokeberry, peach and raspberry jams, at p < 0.05).

Properties of encapsulated raspberry powder and its efficacy for improving the pH, colour quality and shelf life of modified atmosphere packaged chicken nuggets

ABSTRACT 1. Recent research has shown that encapsulated raspberry powder (RP) is a natural colourant for foodstuffs. However, no research has been conducted on its use in chicken nuggets. In addition, the effect of RP on products with and without phosphate addition is unknown. This study assessed the effects of RP (control, 0.5%, 1.0%) and phosphate (0.0%, 0.3%) on the pH and colour quality properties of nuggets. 2. In the production of RP, red raspberry (Rubus ideaus L.) juices were encapsulated using maltodextrin in a spray-dryer. Antioxidant activity, total anthocyanin, total phenolics, colour, moisture and pH analyses of the RP were performed. 3. Nuggets were packaged in modified atmosphere packaging (MAP; 40%CO2 + 60%N2) and were stored at 2.0 ± 0.5°C for 120 d. The pH and external and internal surface colour (L*, a*, b*, C* and h) values were measured on d 0, 15, 30, 45, 60, 75, 90, 105 and 120 of storage. 4. The addition of phosphate increased the pH in the samples, while these decreased with the addition of RP (p < 0.05). During storage, the highest pH were seen in the phosphate samples and the lowest in the nuggets with 1.0% RP addition (p < 0.05). 5. With the addition of phosphate, the external surface a* value of nuggets increased (p < 0.05). Depending on the level of RP added to the nuggets, the external surface L* value decreased and a* and b* values increased (p < 0.05). After d 30 of storage, the a* value increased in the samples with RP addition and this increase was higher in the with phosphate nuggets (p < 0.05). 6. The internal surface a* value increased with the addition of RP during nugget production (p < 0.05). The increase in a* value was greater in samples with added phosphate (p < 0.05). During storage, the highest a* values were seen in nuggets treated with phosphate + 0.1% RP (p < 0.05). The addition of RP to chicken nugget emulsion improved redness, colour stability and shelf life.

Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice.

The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification and quantitative descriptive analysis (QDA) revealed a notable decline in the levels of hexanal and (Z)-3-hexenal following the HHP and HTST treatments (p < 0.05), resulting in a marked attenuation of the grassy aroma characteristic of red raspberry juice. Furthermore, a comprehensive examination of the precursors, pivotal enzymes, intermediates, and downstream aromas within the fatty acid metabolism pathway in different raspberry juice samples indicated that the C6 aldehydes loss induced by HHP and HTST sterilizations was primarily ascribed to the competitive inhibition of β-oxidation and the hindered enzymatic oxidation of fatty acids. These insights suggest that modifying sterilization protocols and enhancing enzymatic stability may help preserve the aroma integrity of raspberry juice. Our findings offer practical guidance for optimizing juice processing techniques to maintain flavor.

Fermentation of Rubus dolichocarpus juice using Lactobacillus gasseri and Lacticaseibacillus casei and protecting phenolic compounds by Stevia extract during cold storage

This study aimed to investigate the biological activities of Lactobacillus gasseri SM 05 (L. gasseri) and Lacticaseibacillus casei subsp. casei PTCC 1608 (L. casei) in the black raspberry (Rubus dolichocarpus) juice (BRJ) environment, and also the anti-adhesion activity against Salmonella typhimurium (S. typhimurium) in fermented black raspberry juice (FBRJ). Results showed significant anti-adhesion activity in Caco-2 epithelial cells. In the anti-adhesion process, lactic acid bacteria (LAB) improve intestinal health by preventing the adhesion of pathogens. Adding LAB to BRJ produces metabolites with bacteriocin properties. Major findings of this research include improved intestinal health, improved antidiabetic properties, inhibition of degradation of amino acids, and increase in the nutritional value of foods that have been subjected to heat processing by preventing Maillard inhibition, and inhibition of oxidation of foodstuff by increased antioxidant activity of BRJ. Both species of Lactobacillus effectively controlled the growth of S. typhimurium during BRJ fermentation. Moreover, in all tests, as well as Maillard's and α-amylase inhibition, L. gasseri was more effective than L. casei. The phenolic and flavonoid compounds increased significantly after fermentation by both LAB (p < 0.05). Adding Stevia extract to FBRJ and performing the HHP process showed convenient protection of phenolic compounds compared to heat processing.

Optimizing microencapsulation of raspberry juice powder using blends of gum Arabic and maltodextrin for potential applications in the beverage industry

Optimizing microencapsulation of raspberry juice powder using blends of gum Arabic and maltodextrin for potential applications in the beverage industry

Microbial inactivation of pressure spray combined with high-voltage electrospray and its application in honey raspberry juice

Pressure spray combined with high-voltage electrospray (PS-ES) has garnered considerable interest as a novel, non-thermal approach for microbial inactivation and preservation of liquid food. This study compared PS-ES with heat treatment (HT) to understand its inactivation mechanism against E. coli and S. aureus in a simulated system. Microbial activity, cell permeability, membrane integrity, membrane potential, and cell membrane structure were assessed. Furthermore, the impact of PS-ES treatment on microbial activity and flavor in honey raspberry juice, was examined. The changes in microbial growth and color during storage were also discussed. The experimental findings revealed that PS-ES treatment effectively reduced the number of E. coli and S. aureus by 1.99 and 1.83 log colony-forming units (CFU/mL). Additionally, it disrupted the integrity of bacterial cell membranes increasing their permeability, which led to the release of cellular proteins and nucleic acids. PS-ES treatment lowered the membrane potential and altered the structure of bacterial proteins. Application of PS-ES in honey raspberry juice reduced bacterial counts from 4.48 log CFU/mL to 1.99 log CFU/mL, with less flavor deterioration compared to HT treatment. After 30 days of storage at 4 °C and room temperature, PS-ES effectively controlled the growth of microorganisms in raspberry juice and maintained the color of the juice.

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.

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.

Secondary metabolite profiles and bioactivities of red raspberry juice during fermentation with Wickerhamomyces anomalus

Raspberry contains a broad array of valuable phytochemicals and therefore has positive effects on health. Fermentation can transform these components. The variations in the secondary metabolite profiles and bioactivities of red raspberry juice during Wickerhamomyces anomalus fermentation remain unknown. Herein, the effects of W. anomalus on the secondary metabolites, other constituents (total sugars, reducing sugars, and total acids) and bioactivities of raspberry juice were investigated. The fermentation significantly decreased the level of total sugars, reducing sugars, total acids and anthocyanins, but greatly increased the content of polyphenols and flavonoids. The antioxidant capacity and α-glucosidase inhibitory activity of raspberry juice were markedly enhanced after fermentation, whereas the cholesterol esterase inhibitory activity was reduced significantly. Moreover, 721 secondary metabolites were identified, wherein 437 secondary metabolites (240 upregulated, 197 downregulated) were selected as differential metabolites via targeted metabolomics. A total of 89 secondary metabolites were annotated in the Kyoto Encyclopedia of Genes and Genomes pathways, most of which were matched to biosynthesis of secondary metabolites and metabolic pathways. Phenolic acids were mainly transformed via phenylalanine metabolism and tyrosine metabolism. These results can provide reference for the development of functional raspberry beverages.

Bio-ethanol Production from Strawberry by Saccharomyces cerevisiae in Repeated Batch Abstract

Bio-ethanol, is considered the cleanest fluid fuel, and can be a dependable substitution to non-renewable energy sources. The maturation of sugar parts of plant materials produces it. Due to their high sugar content and abundance of nutrients, berries are thought to be an excellent source of fermentation products. This examination saw how well the yeast "Saccharomyces cerevisiae" created ethanol from strawberries (Fragaria ananassa) in rehashed bunches. According to the findings, strawberry juice had a total sugar concentration of 41.87 g/l. The final bioethanol percentage, ethanol yield, and maximum productivity were, respectively, 6 g/l/h (g ethanol per liter of strawberry juice per hour), 35 g/l (g ethanol per liter of raspberry juice), and 7 g/l (g ethanol per liter of strawberry juice).

The Ability of Lactobacillus Plantarum to Produce Exopolysaccharides with Additional Nutrients

Exopolysaccharides (EPS) are polysaccharides secreted by microbes out of cells. EPS has potential in the pharmaceutical industry as a texture and rheological agent. EPS was produced by lactic acid bacteria such as Lactobacillus plantarum using a substrate that containing glucose. The purpose of the study was to determine the ability of Lactobacillus plantarum to produce exopolysaccharides with the addition of nutrients, namely (NH4)2HPO4 and raspberry juice as a source of sugar. A fermentation process carried out the EPS production based on a growth curve for 15, 21, and 27 hours with nutrients and without adding nutrients. The additional sugar came from raspberries with concentrations of 25%, 30%, and 35%. EPS levels without the addition of (NH4)2HPO4 with a raspberry concentration of 35% at 15, 21, and 27 hours resulted in 2624, 3704, and 3928 mg/L. The results showed that EPS levels with the addition of (NH4)2HPO4 with a raspberry concentration of 35% at 15, 21, and 27 hours resulted in EPS levels of 3374, 4072, and 4792 mg/L.

By‐product of raspberry juice as a functional ingredient: effects on the properties and qualitative characteristics of enriched pasta

SummaryRaspberry pomace, the main by‐product of the raspberry juice extraction process, consists mainly of raspberry peels and seeds, rich in polyphenols and fibres. The recovery of this waste by drying and fine grinding gives a powder suitable for many applications. This study aimed to assess the technical quality, functional properties, and consumer acceptability of five pasta samples produced by replacing durum wheat semolina (Triticum durum) with 3.70%, 5.61%, 7.69%, 9.88%, and 12.00% raspberry powder. The control sample was 100% hard semolina pasta. The cooked pasta (RP) with 7.69% raspberry powder replacement showed higher acceptability values, a slight decrease in hardness, compactness, and time of optimal cooking (OCT) than the control semolina pasta (CP). Furthermore, the “half of the maximum inhibitory concentration” (IC50), evaluated through the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and 2,2'‐Azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic) acid (ABTS) tests, showed an increase of about twice the antioxidant activity compared to the semolina paste, both before and after cooking.

Novel method of obtaining textile fabrics with self-cleaning and antimicrobial properties

The manuscript describes a simple, economical method of producing textiles resistant to dirt and contamination (wine, raspberry juice, dye). The manuscript compares the use of the combined PDMS/TiO2 and PDMS/SiO2 methods. A formulation in the form of an aqueous dispersion of copolymers of acrylic acid esters with vinyl acetate was used as a crosslinking agent. There are no identical methods in the literature reports. The self-cleaning effect of the fabrics was assessed on the basis of the contact angle measurement and the effective removal of impurities. The obtained results showed that the presence of both PDMS and SiO2 and TiO2 nanoparticles generated excellent hydrophobicity on a textile fabric with a water contact angle 147.3̊ and 143.5̊, respectively. Additionally, the introduction of an antibacterial substance to the finish allowed us to obtain the hydrophobic coating that inhibits the growth of microorganisms.

Encapsulation and characterization of raspberry juice powder for multiple applications in the food industry

Encapsulation and characterization of raspberry juice powder for multiple applications in the food industry

Effect of High Hydrostatic Pressure and Pulsed Electric Fields Processes on Microbial Safety and Quality of Black/Red Raspberry Juice.

Black and red raspberries are fruits with a high phenolic and vitamin C content but are highly susceptible to deterioration. The effect of high hydrostatic pressure (HHP 400–600 MPa/CUT-10 min) and pulsed electric fields (PEF, frequency 100–500 Hz, pulse number 100, electric field strength from 11.3 to 23.3 kV/cm, and specific energy from 19.7 to 168.4 kJ/L) processes on black/red raspberry juice was studied. The effect on the inactivation of microorganisms and pectin methylesterase (PME) activity, physicochemical parameters (pH, acidity, total soluble solids (°Brix), and water activity (aw)), vitamin C and phenolic compounds content were also determined. Results reveal that all HHP-treatments produced the highest (p < 0.05) log-reduction of molds (log 1.85 to 3.72), and yeast (log 3.19), in comparison with PEF-treatments. Increments in pH, acidity, and TSS values attributed to compounds’ decompartmentalization were found. PME activity was partially inactivated by HHP-treatment at 600 MPa/10 min (22% of inactivation) and PEF-treatment at 200 Hz/168.4 kJ/L (19% of inactivation). Increment in vitamin C and TPC was also observed. The highest increment in TPC (79% of increment) and vitamin C (77% of increment) was observed with PEF at 200 Hz/168.4 kJ/L. The putative effect of HHP and PEF on microbial safety, enzyme inactivation, and phytochemical retention is also discussed in detail. In conclusion, HHP and PEF improve phytochemical compounds’ content, microbial safety, and quality of black/red raspberry juice.

Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine

This study presented the effects of different pectinase maceration pre-treatments on the basic chemical properties, the content of 13 phenolic compounds, and their sensory evaluation of raspberry juice and wine made from Polka and Heritage cultivars. Thermo pectinase maceration significantly (P &amp;lt; 0.05) increased phenolic amounts, turbidity, and colour intensity in raspberry juice samples. But from juice to wine, the least reduction of phenolic amounts, turbidity, and colour intensity occurred in cold maceration (CM) treatments. In addition, the highest amount of phenolic compounds, the lowest turbidity, and the highest sensory scores were found in CM final wines from the Heritage cultivar. The study showed CM treatment was the most efficient pre-treatment maceration method for raspberry winemaking for its better phenolic maintenance and colour stability, and the Heritage cultivar was more suitable for winemaking than Polka for its higher phenolic content and lower turbidity.

Micro-Encapsulation and Characterization of Anthocyanin-Rich Raspberry Juice Powder for Potential Applications in the Food Industry

Raspberry juice obtained from fresh raspberry fruits was encapsulated separately using gum Arabic (GA), maltodextrin (MT), and waxy starch (WS) (1:10, w/v) and freeze-dried to develop raspberry juice powders (RBJP). The powders were characterised based on their physicochemical and phytochemical composition and their rheological and antioxidative properties, which significantly varied among the carriers. GA- and MT-encapsulated RBJP exhibited a better colour, higher yield, oil holding capacity, total anthocyanin content, and antioxidant properties. WS-encapsulated powder showed a better water holding capacity and total phenolic content; however, the powder was characterised by low solubility, total soluble solids, and redness. Hygroscopicity and titratable acidity did not significantly (p &gt; 0.05) vary among the powders. Cyanidin diglucoside, the main anthocyanin compound identified in the RBJP, was significantly higher in MT (2549.89 µg/g) compared to GA (1935.45 µg/g) and WS (1458.81 µg/g). The RBJP produced using MT and GA showed irregular-shaped and non-spherical particles, which were less agglomerated and relatively larger, while the WS powder exhibited more uniform, spherical particles, which agglomerated together. An X-ray diffraction analysis showed that GA and MT powders had an amorphous structure with minimum crystallinity, while RBJP from WS was crystalline. It can be concluded that GA and MT produced RBJP with quality attributes relevant to the food industry.

Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice

High content of citric acid in red raspberry juice leads to poor sensory experience. This study developed a feasible method to degrade citric acid in red raspberry juice using a novel characterized Issatchenkia terricola WJL-G4 isolated from red raspberry fruits. I. terricola WJL-G4 exhibited a potent capability of reducing the citric acid contents from (22.8 ± 0.08) g/L to (6.2 ± 0.02) g/L within 36h fermentation, then completely depleted after 48h. Furthermore, the contents of phenolic compound, including neochlorogenic acid, p-coumaric acid, raspberry ketone, and rutin significantly increased after 36h fermentation. Fermentation increased total flavonoid contents in red raspberry juice, compared to that in control group. Volatile profiles exhibited to be enriched after fermentation, which contributed to the improvement of the juice taste. Our findings showed that Issatchenkia terricola WJL-G4 can be applied in deacidification, enrichment of flavonoid compounds and volatile profiles in fermented red raspberry juice.