Recent Studies on Berry Bioactives and Their Health-Promoting Roles

Vahapoğlu, Beyza; Erskine, Ezgi; Subaşı, Büşra Gültekin; Capanoglu, Esra

doi:10.3390/molecules27010108

Cited by 14 publications

(3 citation statements)

References 177 publications

(206 reference statements)

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“…Because of this, calcium requirements are higher during adolescence. Calcium is also very important during later adulthood, which has significant consequences from a public health perspective because an inadequate intake of calcium may increase the risk of osteoporosis [38].…”

Section: Comparison Of Raspberry Seed Characteristics Before and Afte...mentioning

confidence: 99%

Quality Characteristics of Raspberry By-Products for Sustainable Production

Ispiryan,

Kraujutiene,

Viskelis

2024

Foods

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Raspberry seeds are a by-product of berries, both from their primary processing, such as in juice production, and secondary processing, such as in oil extraction. These seeds contain plenty of valuable components such as crude fiber, proteins, fats, and vitamins. Quality characterization is the initial step toward using these seeds as a sustainable and functional food. The aim of studying raspberry seeds’ quality profile, both before oil extraction and after different processing methods (supercritical CO2, subcritical CO2, cold pressing, and hexane solvent), is to point out the benefits of this by-product and to raise consumer awareness about their health and well-being benefits. This study provides evidence that raspberry seeds have good physical parameters for use in other products as a functional food enrichment ingredient, such as in baked goods, offering considerable health benefits due to their high nutrient content. The weights, peroxide values, moisture content, nutritional energy values, and colors were determined before oil extraction to give initial seed values. The nutrient content and amounts of macroelements, P, K, Ca, and Mg, as well as microelements, B, Zn, Cu, Fe, and Mn, were determined in the tested variety ‘Polka’, both before and after oil extractions and using different methods. The raspberry seeds’ moisture was 9.2%, their peroxide content was 5.64 mEq/kg, their nutritional value was 475.25 Kcal., and their total weight was 2.17 mg (1000 units). The seeds contain 7.4% protein, 22.1% crude fiber, 11.0% crude fat and oil, and 2.8% sugar. We determined how different oil extraction methods influence the nutrient, micro-, and macro-component values. We concluded that the seeds contained the highest manganese (45.3 mg/kg), iron (29.2 mg/kg), and zinc (17.4 mg/kg) contents and the lowest content of copper (5.1 mg/kg). This research shows that raspberry seeds represent a potential natural food ingredient, and after oil extraction with subcritical or supercritical CO2 or cold pressing, they can be used as a sustainable and functional food.

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Section: Comparison Of Raspberry Seed Characteristics Before and Afte...mentioning

confidence: 99%

Quality Characteristics of Raspberry By-Products for Sustainable Production

Ispiryan,

Kraujutiene,

Viskelis

2024

Foods

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“…In recent years, research regarding natural sources of bioactive compounds (BACs) with potential health benefits has attracted considerable attention in the field of food science and nutrition. Among these sources, berries and medicinal plants have emerged as promising reservoirs of BACs [1], with a variety of properties that contribute to human health and well-being [2]. In this context, strawberry (Fragaria ananassa × Duch.)…”

Section: Introductionmentioning

confidence: 99%

The Application of Probiotic Bacteria from Strawberry (Fragaria ananassa × Duch.) in the Fermentation of Strawberry Tree Fruit (Arbutus unedo L.) Extract

Kostelac,

Dolenec,

Markovinović

et al. 2024

Microorganisms

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The search for unexplored plant resources that would provide a good basis for the development of novel probiotic functional foods is rapidly increasing. In this context, the strawberry tree fruit (Arbutus unedo L.) is particularly interesting, as it is rich in numerous antioxidant bioactive compounds that have been shown to be beneficial to health, but have not yet found industrial applications. In this work, the probiotic characterization of lactic acid bacteria strain Lactiplantibacillus plantarum DB2, isolated from strawberries (Fragaria ananassa × Duch.), was performed. The tested strain proved to be safe to use, displaying no antibiotic resistance or hemolytic activity. Due to its proven probiotic potential during simulated gastrointestinal transit, its antimicrobial activity, and its coaggregation with pathogens, it was selected for fermentation of an aqueous Arbutus unedo L. extract, which was subsequently microencapsulated and freeze-dried to extend its shelf life and preserve its functional properties. The antioxidant activity of the ferment obtained was maintained (80%), while after microencapsulation and freeze-drying, about 50% and 20% of the antioxidant activity was retained, respectively. In conclusion, this study demonstrates for the first time the application of probiotics isolated from strawberries in the fermentation of strawberry tree extract and monitors the antioxidant activity during post-fermentation formulation, paving the way for a potential industrial application of this underutilized plant.

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“…Anthocyanins, water-soluble pigments, are classified into the polyphenolic flavanol family composed of anthocyanidin aglycone and one or more glycosides [ 1 , 2 ]. To date, more than 700 anthocyanins have been identified in various plants, including berries, and are reported to have diverse pharmacological properties, such as anti-inflammatory, antidiabetic, antithrombotic and antiallergic effects [ 3 - 5 ]. In particular, accumulating studies have shown that the improvement of aging-related chronic diseases such as neurodegenerative, cardiovascular, and ocular diseases by anthocyanins is closely associated with their potent antioxidant action [ 3 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Anthocyanins Inhibits Oxidative Injury in Human Retinal Pigment Epithelial ARPE-19 Cells via Activating Heme Oxygenase-1

Park,

Hwangbo,

Kim

et al. 2023

J. Microbiol. Biotechnol.

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Anthocyanins belong to phenolic pigments and are known to have various pharmacological activities. This study aimed to investigate whether anthocyanins could inhibit hydrogen peroxide (H 2 O 2 )-induced oxidative damage in human retinal pigment epithelial ARPE-19 cells. Our results indicated that anthocyanins suppressed H 2 O 2 -induced genotoxicity, while inhibiting reactive oxygen species (ROS) production and preserving diminished glutathione. Anthocyanins also suppressed H 2 O 2 -induced apoptosis by reversing the Bcl-2/Bax ratio and inhibiting caspase-3 activation. Additionally, anthocyanins attenuated the release of cytochrome c into the cytosol, which was achieved by interfering with mitochondrial membrane disruption. Moreover, anthocyanins increased the expression of heme oxygenase-1 (HO-1) as well as its activity, which was correlated with the phosphorylation and nuclear translocation of nuclear factor-erythroid-2 related factor 2 (Nrf2). However, the cytoprotective and anti-apoptotic effects of anthocyanins were significantly attenuated by the HO-1 inhibitor, demonstrating that anthocyanins promoted Nrf2-induced HO-1 activity to prevent ARPE-19 cells from oxidative stress. Therefore, our findings suggest that anthocyanins, as Nrf2 activators, have potent ROS scavenging activity and may have the potential to protect ocular injury caused by oxidative stress.

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Recent Studies on Berry Bioactives and Their Health-Promoting Roles

Cited by 14 publications

References 177 publications

Quality Characteristics of Raspberry By-Products for Sustainable Production

Quality Characteristics of Raspberry By-Products for Sustainable Production

The Application of Probiotic Bacteria from Strawberry (Fragaria ananassa × Duch.) in the Fermentation of Strawberry Tree Fruit (Arbutus unedo L.) Extract

Anthocyanins Inhibits Oxidative Injury in Human Retinal Pigment Epithelial ARPE-19 Cells via Activating Heme Oxygenase-1

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