No abstract

Chia seeds (CS) and sprouts are rich in bioactive compounds. This study aimed to assess the effects of germination and chemical elicitation (salicylic acid [SA]; hydrogen peroxide [H 2 O 2 ]) on proximate chemical, total phenolics compounds (TPC), non-extractable proanthocyanidins (NEPA), and carotenoids content of chia sprouts; besides, the effects of their supplementation on obesity-associated complications in rats fed with high-fat and fructose diet (HFFD) were evaluated. Protein, carbohydrate, TPC, NEPA, and carotenoids content were higher in sprouts than CS; elicitation enhanced TPC and carotenoids compared to non-elicited (NE) sprouts. CS, NE, and elicited chia sprouts ameliorated insulin resistance and dyslipidemia at the same level in HFFD-fed rats. NE and SA-chia sprouts exerted the biggest reduction in hepatic triglycerides, which could be partially related to inhibition of pancreatic lipase activity. In addition, SA elicitation induced the greatest effect on insulin levels and corporal weight. CS and their sprouts decreased obesity and its complication, mainly SA-elicited sprouts.

Blueberries are rich in polyphenols, anthocyanins, and proanthocyanidins; however, they are expensive. In contrast, strawberries have a lower cost and are rich in ellagitannins. Therefore, a strawberry–blueberry blend decoction could produce a low-cost beverage with a rich and diverse phytochemical profile. In this study, we developed three berry-based beverages: blend strawberry–blueberry (SBB), strawberry (SB), and blueberry (BB). The polyphenol profile of the beverages was characterized by UPLC-ESI-Q-ToF MSE, an acceptability test was carried out with potential consumers, and a stability analysis was performed under commercial storage conditions (4, 25, and 34 °C). The SBB exhibited a good sensorial preference (score of 81.3) and showed high contents and a diverse composition of anthocyanins and proanthocyanidins, which were up to 3.0- and 1.2-fold higher compared to the SB, respectively. Regarding the storage stability, the SBB showed better retention of lightness (97.9%) and red color (66.7%) at the end of the storage under refrigerated conditions (4 °C) compared to the SB. Therefore, these results demonstrate that using blended berry fruits leads to the creation of a functional beverage that has higher nutraceutical potential than single-berry-based beverages.