The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate

Kaur, Manpreet; Kumar, Sunil; Naqvi, Zahra; Jayawardena, Reshan

doi:10.1111/jfpp.16216

Cited by 6 publications

(6 citation statements)

References 70 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, cocoa treatment has been found to significantly increase GSH levels in liver tissue and heart tissue of male Albino Wistar rats [ 55 ]. Furthermore, chocolate containing raspberry and blueberry extracts led to significantly decreased TBARS levels [ 56 ]. Moreover, our research group has reported that methanolic extracts of Rosa canina decreased ROS and increased GSH levels in human endothelial cells [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation

Kolonas

Vareltzis

Kiroglou

et al. 2023

IJMS

View full text Add to dashboard Cite

Athletes often consume functional beverages in order to improve performance and reduce oxidative stress caused by high-intensity exercise. The present study aimed to evaluate the antioxidant and antibacterial properties of a functional sports beverage formulation. The beverage’s antioxidant effects were assessed on human mesenchymal stem cells (MSCs) by determining thiobarbituric acid reactive substances (TBARS; TBARS levels decreased significantly by 52.67% at 2.0 mg/mL), total antioxidant capacity (TAC; TAC levels increased significantly by 80.82% at 2.0 mg/mL) and reduced glutathione (GSH; GSH levels increased significantly by 24.13% at 2.0 mg/mL) levels. Furthermore, the beverage underwent simulated digestion following the INFOGEST protocol to assess its oxidative stability. The analysis of the total phenolic content (TPC) using the Folin–Ciocalteu assay revealed that the beverage contained a TPC of 7.58 ± 0.066 mg GAE/mL, while the phenolics identified by HPLC were catechin (2.149 mg/mL), epicatechin (0.024 mg/mL), protocatechuic acid (0.012 mg/mL), luteolin 7-glucoside (0.001 mg/mL), and kaempferol-3-O-β-rutinoside (0.001 mg/mL). The beverage’s TPC was strongly correlated with TAC (R2 = 896). Moreover, the beverage showcased inhibitory and bacteriostatic effects against Staphylococcus aureus and Pseudomonas aeruginosa. Lastly, the sensory acceptance test demonstrated that the functional sports beverage was well accepted by the assessors.

show abstract

Section: Resultsmentioning

confidence: 99%

Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation

Kolonas

Vareltzis

Kiroglou

et al. 2023

IJMS

View full text Add to dashboard Cite

show abstract

“…One viable strategy to prevent lipid oxidation and to extend the shelf-life of cocoa spreads is addition of polyphenol-rich plant extracts. Indeed, addition of up to 3% of raspberry and blueberry extract significantly increased antioxidant potential and lipid oxidative stability of chocolate [ 43 ] supporting viability of such strategy.…”

Section: Resultsmentioning

confidence: 99%

Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content

Lončarević

Petrović

Teslić

et al. 2022

Foods

View full text Add to dashboard Cite

The aim of this study was to utilize grape pomace, as a polyphenol-rich by-product of wine production, in the manufacture of enriched cocoa spread. The formulation of the cocoa spread has been modified by substitution of refined sunflower oil with cold-pressed grape seed oil. The spread with grape seed oil (Cg) was further enriched with grape seed extract encapsulated on maltodextrins (E), where 10% and 15% of E was added to Cg obtaining the samples Cg10 and Cg15. The results showed an increase in volume-weighted mean in spread samples, from 19.17 μm in Cg to 19.71 μm in Cg10 and 21.04 μm in Cg15. Casson yield stress and Casson viscosity significantly (p ˂ 0.05) increased from 16.41 Pa and 1.58 Pa·s in Cg to 29.45 Pa and 5.70 Pa·s in Cg15 due to the reduction of the fat-phase content in enriched spreads. The addition of E had no significant effect on the melting temperature (Tpeak) of the enriched spreads, while increasing the amount of E significantly (p ˂ 0.05) increased their hardness. The incorporation of grape seed oil in the cocoa spread formulation contributed to an increase in total polyphenols and flavonoids. Moreover, the addition of 10% and 15% of E to Cg resulted in approximately 1.5× and 2× higher content of phenolic compounds in Cg10 and Cg15 compared to control spread with sunflower oil (Cs). Flavonoids increased from 0.43 mg CE/g in Cs to 0.74 mg CE/g in Cg 10 and 1.24 mg CE/g in Cg15. Encapsulates positively affected sensory characteristics of enriched spread samples by reducing their grape seed oil aroma and sweetness.

show abstract

“…The addition of 3.0% raspberry and blueberry extract in chicken protein-fortified composite chocolate significantly increased antioxidant potential, reduced lipid oxidation, and improved microbial and sensory attributes Kaur et al (2022) Propolis, sage and lavender…”

Section: Raspberry and Blueberrymentioning

confidence: 99%

Overview of plant extracts as natural preservatives in meat

Awad

Kumar

Ismail‐Fitry

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate

Cited by 6 publications

References 70 publications

Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation

Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation

Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content

Overview of plant extracts as natural preservatives in meat

Contact Info

Product

Resources

About