Characterization of the nutrient profile of processed red raspberries for use in nutrition labeling and promoting healthy food choices

Abstract

BACKGROUND: Red raspberries (Rubus idaeus L.) contain varied nutrients and phytochemicals important for healthy aging. Processing berries extends their shelf-life and culinary applications, although information on nutritional content among processed forms are limited. OBJECTIVE: The main objective of the project was to conduct a market basket study to characterize nutrient content and variation in processed red raspberry (RRB) products (i.e., individually quick frozen (IQF), purée, concentrates). Secondary objectives were to provide new data to the USDA nutrient composition database on processed RRB, which is now complete, and to evaluate RRB forms relative to regulatory (US FDA) criteria for food labeling based on Dietary Reference Intake (DRI) recommendations expressed as % Daily Values (DV). METHODS: Processed raspberry product samples were obtained in 2017 from retail outlets, processing plants and distributors, in and outside the USA. Samples were analyzed by pre-qualified laboratories using pre-approved AOAC methods and validated HPLC methods. RESULTS: Nutrient variance in domestic compared to imported product was observed, but on average IQF and purée with seeds are excellent sources of dietary fiber based on FDA criteria of providing ≥20% DV, IQF and purée are good (10-19% DV) sources of copper, thiamin, riboflavin and folate, and all forms were excellent or good sources of vitamin C and manganese. IQF and puréed red raspberries may also be considered a valuable fruit source of lutein/zeaxanthin. CONCLUSIONS: Processed RRB are nutrient rich options for including in a diet for healthy aging.

Elderberry (Sambucus nigra L.) juice as a novel functional product rich in health-promoting compounds

“…Compared to the antioxidant potential of commercial berry fruits juice, the examined juice showed slightly lower radical scavenging activity because it has no additional enzymes or additives to achieve better bioactivity of the product. 43 Enzyme-inhibitory activity of elderberry juice Enzymes, as valuable pharmaceutical targets for controlling global health problems, were examined within the frame of this study, and the results are presented in Table 3.…”

Deep and Machine Learning Using SEM, FTIR, and Texture Analysis to Detect Polysaccharide in Raspberry Powders

“…Raspberries constitute a rich source of bioactive compounds. Red raspberries ( Rubus idaeus L.) include diverse nutritious components and phytochemical constituents, which are important in leading a healthy lifestyle [ 1 ]. It is highly recommended to consume raspberries on account of their nutritious components [ 2 ].…”

Red Fruits Composition and Their Health Benefits—A Review

“…Nowadays, people are concerned about having a varied and healthy diet. Therefore, the acceptability and consumption of red fruits, especially the species of several families, such as Rosaceae (strawberry, raspberry, blackberry, and sweet cherry), and Ericaceae (blueberry, cranberry) has undergone significant increases not only due to their high nutritive value, characteristic taste, flavor and nutraceutical characteristics, but also due to their known health-promoting properties (as dietary sources of bioactive compounds) [ 1 , 2 , 3 , 4 , 5 ]. There is the recognition that red fruits are a good source of many bioactive ingredients and nutrients, including vitamins (vitamins A, C, and E), minerals (calcium, phosphorus, iron, magnesium, potassium, sodium, manganese, and copper), dietary fiber, and antioxidants [ 1 , 3 ].…”

“…In addition, the ease of transport due to their size makes them even more recommendable to be consumed in all situations. The qualitative and quantitative composition, the nutritional value, and consumer’s acceptability of the fruits in general and the red fruits, in particular, will vary with the species, cultivar, genotype, maturity stage, agricultural practice, environmental conditions, plant nutrition, soil conditions as well as subsequent storage conditions [ 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 ]. This review aims to summarize and update knowledge concerning the composition of red fruits and to describe the most recent research regarding the health benefits of some selected red fruits.…”