Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Aug 10

PMID 39123593

Authors

Pasquale Roppolo

Carla Buzzanca

Angela DAmico

Alessandra Culmone

Ilenia Tinebra

Roberta Passafiume

Sonia Bonacci

Vittorio Farina

Vita Di Stefano

Affiliations

Soon will be listed here.

Abstract

In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberries into powders, comparing it with traditional hot air drying (HAD). US-HAD reduced the drying time and achieved a final moisture content of 12%. Physicochemical analyses (colourimetry, total soluble solids, titratable acidity, and total phenolic content) were conducted on fresh fruit, powders, and fortified cookies. US-HAD cookies exhibited promising antioxidant activity, with ABTS values ranging from 8.049 to 8.536 mmol TEAC/100 g and DPPH values from 8.792 to 9.232 mmol TEAC/100 g, significantly higher than control cookies. The TPC was 13.033 mgGAE/g in HAD cookies and 13.882 mgGAE/g in US-HAD cookies. UHPLC-ESI-MS analysis showed an increase in phenolic compounds content in fortified cookies compared to the control. Sensory analysis highlighted a superior blackberry flavour and overall acceptability in US-HAD cookies, with statistical analysis confirming their superior nutritional and sensory qualities. Integrating US-HAD blackberry powder into cookies helps reduce food waste and enhances the nutritional profiles of baked goods, offering functional foods with health benefits. This work provides a scientific basis for developing enriched functional cookies, offering a healthy and sustainable alternative for utilising damaged fruits.

Citing Articles

Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse.

Chulibert M, Roppolo P, Buzzanca C, Alfonzo A, Viola E, Sciurba L Antioxidants (Basel). 2024; 13(11).

PMID: 39594420 PMC: 11591155. DOI: 10.3390/antiox13111278.

What Is the Relationship Between Sensory Attributes Identified Using CATA (Check-All-That-Apply) Questionnaire and Consumer Acceptance of Cookies Using Plant-Based Oils?.

Lee J, Ju S Foods. 2024; 13(22).

PMID: 39594009 PMC: 11593526. DOI: 10.3390/foods13223593.

References

Tao Y, Sun D . Enhancement of food processes by ultrasound: a review. Crit Rev Food Sci Nutr. 2014; 55(4):570-94. DOI: 10.1080/10408398.2012.667849. View

Viola E, Buzzanca C, Tinebra I, Settanni L, Farina V, Gaglio R . A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production. Foods. 2023; 12(20). PMC: 10606098. DOI: 10.3390/foods12203743. View

Vishwakarma S, Dalbhagat C, Mandliya S, Mishra H . Investigation of natural food fortificants for improving various properties of fortified foods: A review. Food Res Int. 2022; 156:111186. DOI: 10.1016/j.foodres.2022.111186. View

Gutierrez-Grijalva E, Ambriz-Pere D, Leyva-Lopez N, Castillo-Lopez R, Heiedia J . Review: dietary phenolic compounds, health benefits and bioaccessibility. Arch Latinoam Nutr. 2018; 66(2):87-100. View

Sadowska A, Swiderski F, Hallmann E . Properties of raspberry powder obtained by a new method of fluidised-bed jet milling and drying compared to other drying methods. J Sci Food Agric. 2020; 100(11):4303-4309. DOI: 10.1002/jsfa.10474. View

Martins M, Goncalves A, Alves G, Silva L . Blackberries and Mulberries: Berries with Significant Health-Promoting Properties. Int J Mol Sci. 2023; 24(15). PMC: 10418693. DOI: 10.3390/ijms241512024. View

Kaveh M, Taghinezhad E, Aziz M . Effects of physical and chemical pretreatments on drying and quality properties of blackberry ( spp.) in hot air dryer. Food Sci Nutr. 2020; 8(7):3843-3856. PMC: 7382141. DOI: 10.1002/fsn3.1678. View

Deng L, Mujumdar A, Zhang Q, Yang X, Wang J, Zheng Z . Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review. Crit Rev Food Sci Nutr. 2017; 59(9):1408-1432. DOI: 10.1080/10408398.2017.1409192. View

Gil-Martinez L, Mut-Salud N, Ruiz-Garcia J, Falcon-Pineiro A, Maijo-Ferre M, Banos A . Phytochemicals Determination, and Antioxidant, Antimicrobial, Anti-Inflammatory and Anticancer Activities of Blackberry Fruits. Foods. 2023; 12(7). PMC: 10094647. DOI: 10.3390/foods12071505. View

10.

Si X, Chen Q, Bi J, Wu X, Yi J, Zhou L . Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders. J Sci Food Agric. 2015; 96(6):2055-62. DOI: 10.1002/jsfa.7317. View

11.

Silva F, Gibbs P . Target selection in designing pasteurization processes for shelf-stable high-acid fruit products. Crit Rev Food Sci Nutr. 2004; 44(5):353-60. DOI: 10.1080/10408690490489251. View

12.

Frisina M, Bonacci S, Oliverio M, Nardi M, Vatrano T, Procopio A . Storage Effects on Bioactive Phenols in Calabrian Monovarietal Extra Virgin Olive Oils Based on the EFSA Health Claim. Foods. 2023; 12(20). PMC: 10606493. DOI: 10.3390/foods12203799. View

13.

Singla M, Sit N . Application of ultrasound in combination with other technologies in food processing: A review. Ultrason Sonochem. 2021; 73:105506. PMC: 7960546. DOI: 10.1016/j.ultsonch.2021.105506. View

14.

Shashirekha M, Mallikarjuna S, Rajarathnam S . Status of bioactive compounds in foods, with focus on fruits and vegetables. Crit Rev Food Sci Nutr. 2014; 55(10):1324-39. DOI: 10.1080/10408398.2012.692736. View

15.

Souza V, Pereira P, da Silva T, Lima L, Pio R, Queiroz F . Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits. Food Chem. 2014; 156:362-8. DOI: 10.1016/j.foodchem.2014.01.125. View

16.

Pateiro M, Vargas-Ramella M, Franco D, Cruz A, Zengin G, Kumar M . The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life. Food Chem X. 2022; 16:100465. PMC: 9550524. DOI: 10.1016/j.fochx.2022.100465. View

17.

Abbaspour-Gilandeh Y, Kaveh M, Fatemi H, Aziz M . Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds' Properties. Foods. 2021; 10(5). PMC: 8147953. DOI: 10.3390/foods10051006. View

18.

Sik B, Ajtony Z, Lakatos E, Szekelyhidi R . Wild Blackberry Fruit ( L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance. Foods. 2024; 13(5). PMC: 10930598. DOI: 10.3390/foods13050666. View

19.

Waghmare R, Kumar M, Yadav R, Mhatre P, Sonawane S, Sharma S . Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods. Food Chem. 2022; 404(Pt B):134571. DOI: 10.1016/j.foodchem.2022.134571. View

20.

Di Stefano V, Pagliaro A, Del Nobile M, Conte A, Melilli M . Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization. Foods. 2020; 10(1). PMC: 7821932. DOI: 10.3390/foods10010004. View