Filters
Active Polysaccharide Films Incorporating Cannabis sativa Flower Extract for Extending the Shelf Life of Freeze-Dried Berries
In this study, films based on polysaccharides with C. sativa flower extract were prepared for selected freeze-dried fruits: raspberry (Rubus idaeus L.) and blueberry (Vaccinium corymbosum L.). The extract used affected the barrier and mechanical properties of the film. The elongation values of the film ranged from 32.5 ± 8.6 [%] (for sample 0) to 44.8 ± 8.2 [%] (for sample 4.0 F). The addition of the extract resulted in an increase in polyphenol content, proportional to the quantity of extract used. Spearman’s rank correlation analysis showed particularly strong correlations between colour indices (L*, a*, b*) and parameters describing antioxidant activity. The use of C. sativa flower extract in the polysaccharide matrix reduced the degradation of bioactive compounds during the storage of packaged fruit. In all cases of stored raspberries, a decrease in the number of moulds and yeasts was observed after 2 and 8 weeks. The greatest reduction in moulds and yeasts was recorded for the 4.0 F film (from 0.86 to 0.64 log cfu/g). In the case of blueberries, the total number of bacteria before storage was 2.52 log cfu/g, while after 8 weeks of storage in 4.0 F, this number significantly decreased to 2.28 log cfu/g. As in the case of raspberries, a reduction in mould and yeast was observed, with concentrations falling from an initial value of 0.89 to 0.67 log cfu/g after 8 weeks of storage at 4.0 F.
Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity
Legumes are an interesting matrix for food production. The aim of this study was to develop functional plant-based snacks using fermented red bean (RBB) seeds enriched with the following additives: marjoram—RBM (2%); carrot—RBC (30%); and red beetroot—RBRB (15%). In the process of constructing the snacks, the focus was on the maximum use of the raw material, including aquafaba, to improve nutritional properties, sensory acceptability, and biological activity. The chemical composition, protein digestibility, antioxidant activity, and phenolic content were analyzed. In addition, the effect of the in vitro digestion process on biologically active compounds and their interactions with intestinal microflora was analyzed. Sensory analysis and consumer evaluation were performed. It was found that fermentation with lactic acid bacteria increased the content of total protein (by 2%), reducing the presence of substances (by 8%) and phenolic compounds (by 13%) in red bean seeds. Snacks with marjoram (RBM) showed the highest antioxidant activity (increase by 42%) and content of polyphenolic compounds (increase by 25%) compared to the basic variant (RBB). During digestion, the content of phenolic compounds and antioxidant activity reached the highest values in the last section of the digestive tract, i.e., in the large intestine, with RBM achieving the best results (5.61 mg GAE/g and 28.82 mg TE/g). The snack variants with red beetroot (RBRB) and marjoram (RBM) were rated the best by consumers. The results obtained confirm that the obtained snacks can be innovative products with health-promoting properties, and marjoram turned out to improve their properties, including antibacterial ones.