Development of low-sugar antioxidant jam by a combination of anthocyanin-rich berries

A major challenge for the food industry is to satisfy the consumer demand for health benefits as well as taste. In this study, we investigated the antioxidant activities of extracts from four anthocyanin-rich jams, as well as their low-sugar versions, which used white grape juice concentrate as a wh...

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Bibliographic Details
Published in:Applied biological chemistry 2016, 59(2), , pp.305-312
Main Authors: Seo, Ji Yeon, Jang, Jin Ho, Kim, Jae-Sik, Kim, Eun-Jeong, Kim, Jong-Sang
Format: Article
Language:English
Subjects:
Anthocyanins
Antioxidants
Applied Microbiology
Biological Techniques
Bioorganic Chemistry
Blueberries
Chemistry
Chemistry and Materials Science
Confectionery
Ferric ions
Flavonoids
Food industry
Food processing industry
Fruits
Functional foods & nutraceuticals
Health risks
Lipid peroxidation
Lipids
Metabolic disorders
Peroxidation
Peroxyl radicals
Phenols
Reactive oxygen species
Rubus occidentalis
Strawberries
Substitutes
Sugar
Sulfonic acid
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Summary:A major challenge for the food industry is to satisfy the consumer demand for health benefits as well as taste. In this study, we investigated the antioxidant activities of extracts from four anthocyanin-rich jams, as well as their low-sugar versions, which used white grape juice concentrate as a white refined sugar substitute. It was determined that blueberry + Korean black raspberry jam dramatically scavenged 1,1-diphenyl-2-picrylhydrazyl, 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), peroxyl radicals, and reduced ferric ions in the tested jams and contained high amounts of phenols, flavonoids, and anthocyanins. In addition, the antioxidant capacity and content of phenolics, flavonoids, and anthocyanins were retained during the processing of berry jams. Berry jams and their low-sugar jams exhibited inhibitory effects on reactive oxygen species production in HepG2 cells and lipid peroxidation in the liver and brain homogenates. In conclusion, blueberry + Korean black raspberry and raspberry + strawberry jams have strong antioxidant capacities, which are retained in jams containing sugar substitutes. These results suggest that anthocyanin-rich berry jams with natural sugar replacements could be developed as high functional foods and also decrease the risk for metabolic diseases.
ISSN:2468-0834
2468-0842
DOI:10.1007/s13765-016-0152-0