Quality Characteristics and Granule Manufacture of Mulberry and Blueberry Fruit Extracts

Abstract

The quality characteristics of granules prepared from water and 50% ethanol extracts of mulberry and blueberry were investigated. The total polyphenol and total flavonoid contents of mulberry and blueberry were higher in the 50% ethanol extract than those in the water extract. Total anthocyanin content was highest in the 50% mulberry ethanol extract (470.91 mg/100 g). Oxygen radical absorbance capacity (ORAC) of the mulberry and blueberry extracts was 335.37 μmoles TE/g and 238.14 μmoles TE/g, respectively. Superoxide radical scavenging activity of the mulberry and blueberry extracts increased with an increase in extract concentration. Total polyphenol and flavonoid contents of granules from the mulberry extract were 4.83 mg/mL and 3.49 mg/mL, respectively. Total anthocyanin content of granules from the mulberry and blueberry extracts was 76.26 mg/100 g and 75.26 mg/100 g, respectively. Electron donating ability and ORAC of granules from the mulberry and blueberry extracts were 45.09% and 24.10%, 87.65 μmoles TE/g and 57.59 μmoles TE/g, respectively. Granules that were stored for 7 weeks at room temperature had low anthocyanin content degradation and Hunter color values (L, a, and b).

Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria

“…Various foods or beverages were recently developed using different berries such as the acai berry, blue berry, black berry, raspberry, aronia, and cranberry (1). Berries show positive influences on various lifestyle-related diseases, including obesity, hypertension, cerebrovascular diseases, arteriosclerosis, myocardial infarction, cancers, or rheumatoid arthritis (2)(3)(4).…”

“…There have been many reports regarding the antioxidant activities of blackberry, raspberry, cranberry, and blueberry, and recently, several studies were performed using the acai berry, which shows high antioxidant activity (1,(6)(7)(8)(9)(10)(11)(12). Berries contain high contents of vitamin C and polyphenols, mainly anthocyanins, phenolic acids, flavanols, and tannins, which are known natural antioxidants (13,14).…”

Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry

“…블루베리에는 영양 성분이 풍부하고 기능성 물질이 다량 함유되어 있어 항산화 (5) 및 항암효과(6,7)가 높은 것으로 보고되었다. 최근 블루 베리에 대한 연구로는 수확 후 블루베리 냉동전처리를 위한 세척시스템 연구 (8), 블루베리의 방사선방호 효과 연구 (9), 국내산과 미국산 블루베리의 영양성분 연구(10) 등이 보고 되고 있으며, 블루베리를 이용한 가공식품개발로는 양갱 (11), 과립 (12), 요구르트 드레싱 (13), 막걸리 (14), 쿠키 A, 40℃-72 hr; B, 40℃-48 hr and 50℃-24 hr; C, 50℃-72 hr; D, 60℃-72 hr.…”

Effect of the Dextrose Equivalent of Maltodextrin on the Quality Characteristics of Jeju Purple Sweet Potato (Ipomoea batatas L.) during Molecular Press Dehydration

“…Total anthocyanin content of molecular press dehydrated purple sweet potatoes was determined according to the pH-differential method as described by Park et al (23). The anthocyanin from dehydrated purple sweet potatoes was extracted with 80% ethanol containing 0.1% citric acid (Sigma-Aldrich Co.) for 12 h. The absorbance was measured at pH 1.0 and pH 4.5 with a UV-Vis spectrophotometer (Optizen 2120UV, Mecasys Co.).…”