Characterization of Black Raspberry Functional Food Products for Cancer Prevention Human Clinical Trials

Overview

Journal J Agric Food Chem

Specialties Chemistry
Nutritional Sciences

Date 2013 Dec 19

PMID 24345009

Citations 14

Authors

Junnan Gu

Jennifer H Ahn-Jarvis

Kenneth M Riedl

Steven J Schwartz

Steven K Clinton

Yael Vodovotz

Affiliations

Soon will be listed here.

Abstract

Our team is designing and fully characterizing black raspberry (BRB) food products suitable for long-term cancer prevention studies. The processing, scale-up, and storage effects on the consistency, quality, bioactive stability, and sensory acceptability of two BRB delivery systems of various matrices are presented. BRB dosage, pH, water activity, and texture were consistent in the scale-up production. Confections retained >90% of anthocyanins and ellagitannin after processing. Nectars had >69% of anthocyanins and >66% of ellagitannin retention, which varied with BRB dosage due to the processing difference. Texture remained unchanged during storage. BRB products consumed in a prostate cancer clinical trial were well accepted in sensory tests. Thus, this study demonstrates that two different BRB foods can be formulated to meet quality standards with a consistent bioactive pattern and successfully scaled up for a large human clinical trial focusing on cancer risk and other health outcomes.

Citing Articles

Evaluation of the Content of Micro- and Macroelements in Raspberries Depending on the Species, Cultivar Variety, and Geographical Environment.

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The Promising Therapeutic and Preventive Properties of Anthocyanidins/Anthocyanins on Prostate Cancer.

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Genesis and Mechanism of Some Cancer Types and an Overview on the Role of Diet and Nutrition in Cancer Prevention.

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