Potential of sea buckthorn-based ingredients for the food and feed industry – a review

Abstract

Food industries seek to incorporate nutritious ingredients as they could bring added value to the final food products. One of the most interesting options is that sea buckthorn contains high concentrations of vitamin C, carotenoids, tocopherols, and other bioactive compounds, in addition to the unique lipid profile in the berry pulp, seed, and peel. This review summarizes the state-of-the-art of potential applications of sea buckthorn within the food and feed industry based on previously described applications. Products such as cheese, yoghurt or beverages already benefit from its application. Moreover, using sea buckthorn in feed products also derives into higher quality final products (e.g. meat quality, egg quality). Poultry, pig, and fish farming have been studied for that purpose. Despite all the accumulated articles depicted in the present review, the use of this fruit in food product formulation is nowadays scarce. New options for food product development with sea buckthorn are herein discussed.

Enrichment of flaxseed (Linum usitatissimum) oil with carotenoids of sea buckthorn pomace via ultrasound-assisted extraction technique

“…As sea buckthorn juice is primarily consumed due to its health benefits, the industry produces a large amount of sea buckthorn by-products such as seeds and pomace. Due to the high content of carotenoids (determined at 24.56 ± 1.55 mg/100 g and 16.67 mg/100 g by spectrophotometric and HPLC methods, respectively) in sea buckthorn pomace, it is used in the extraction of bioactive compounds for value addition of edible oils ( Corbu et al, 2020 ; Vilas-Franquesa et al, 2020 ).

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Metabolite and Bioactive Compounds Profiling of Meteora Sea Buckthorn Berries through High-Resolution NMR Analysis

“…The SB plant has attracted international attention due to its abundance of bioactive ingredients and it is the target of research in the fields of biotechnology, nutrition, pharmaceuticals, cosmetics, environment, and many other disciplines [2,4,12,18]. The composition of its bioactive ingredients depends on the plant subspecies, origin, geoclimatic conditions, cultivation, time of harvesting, processing methods and storage until consumption [48].…”

“…Vitamin C content, which is 8-16 times higher than in orange fruit (approx. 400 mg/100 g) [12,13], has significant antioxidative properties [12][13][14][15]. SB berries also contain fruit acids (malic acid, citric acid), sterols, phenolic compounds, tannins, phospholipids, anthocyanins, sugars, pectins and mineral salts [7][8][9][10].…”

“…SB berries also contain fruit acids (malic acid, citric acid), sterols, phenolic compounds, tannins, phospholipids, anthocyanins, sugars, pectins and mineral salts [7][8][9][10]. The beneficial effect of SB has been recognized in the food industry [12] as well as in the medicine [4][5][6]8,16,17] and cosmetic industry [18].…”

Is “Wild” a Food Quality Attribute? Heavy Metal Content in Wild and Cultivated Sea Buckthorn and Consumers’ Risk Perception

“…Emerging evidence of health-related benefits of plant-derived supplements raises consumers’ interests, and their consumption has taken over other products of animal origin [ 1 ]. As the food supplement industry thrives, so does the need for increased consumer awareness of the safety of these products.…”