Edible foxtail millet flour stabilises and retain the in vitro activity of blueberry bioactive components

Abstract

Summary Blueberries, a functional food, are rich in bioactive polyphenols and anthocyanins. However, the shelf life is short and requires cold storage. This study provides evidence that edible foxtail millet flour (FMF) efficiently sorbs only blueberry bioactive components (polyphenols and anthocyanins) but not sugars, improves their stability and retains the activity. The concentration of blueberry polyphenols and anthocyanins sorbed to FMF ranged from 6 to 113 and 4 to 41 mg g−1, respectively. The concentration of bioactive components in one serving of blueberries (73 g) is equivalent to those present in 1.2 g of blueberry‐enriched foxtail millet flour (BFMF). The blueberry bioactive sorbed onto FMF remained stable for at least 16 weeks at 40 °C. BFMF eluates inhibited α‐glucosidase enzyme activity and scavenged the free radicals conferring that blueberry bioactive components in BFMF retained the activity. The sorption process described here provides a practical way of creating low glycemic protein‐rich edible flour enriched with plant bioactive compounds without sugars.

Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam

“…The degradation of health‐related compounds during storage can often be more severe than those observed during processing (Mazur et al, ). Recent studies suggested that edible foxtail millet flour efficiently sorbs blueberry‐derived bioactive components but not sugars, improving their stability and retaining their activity (Mak et al, ). Although no differences were observed between the TPC of blueberry jams stored at either 4 or 25 °C at days 7 and 14, the TPC of the samples stored at 35 °C was significantly lower when compared to the initial TPC ( p < .05).…”

“…The degradation of health-related compounds during storage can often be more severe than those observed during processing (Mazur et al, 2014). Recent studies suggested that edible foxtail millet flour efficiently sorbs blueberry-derived bioactive components but not sugars, improving their stability and retaining their activity (Mak et al, 2018).…”