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The Application of Mulberry Elements into a Novel Form of Easy-to-Prepare Dried Smoothie
The European market offers a variety of functional foods targeted at prediabetic and diabetic patients, with different approaches to reducing postprandial glucose levels. The utilization of white and black mulberry in new products could be an area of interest to many conscious consumers. The study aimed to design a novel form (dried) of easy-to-prepare product by applying nutritious mulberry in various proportions and creating an aesthetically appealing smoothie product with a distinctive taste profile. Such an easy-to-prepare form of smoothie was obtained by utilizing the freeze-drying process, while typical market smoothies are liquid. Sensory evaluations of the fresh, dried, and reconstructed smoothies and their basic characteristics were conducted. Moreover, antiradical tests (with ABTS+• and DPPH•), the phenolic compound profile (HPLC/PDA), and the L*a*b profile were analyzed. The results of the sensory evaluation tests were divided into two groups: Polish and foreign panelists. It was observed that mulberry-licorice drop-based smoothies were preferred fresh. Yet dried and reconstituted capsule-based smoothies were favored overall. Generally, both Polish and foreign panelists preferred lower concentrations of mulberry and licorice extracts (DB) in fresh smoothies, while in dried or reconstructed smoothie form, panelists scored higher (DC) and lower (DB) concentrations quite similarly (favored both concentrations). From the group of identified phenolic compounds, cinnamic acid derivates dominated all analyzed smoothies. Many analyzed types of flavonoids (quercetin, rutin, kaempferol) and naringenin were found in the smoothies. Some differences were noted in the antiradical tests but were only statistically significant for DPPH• scavenging activity, which was higher for the DB1, DB2, and DC1 samples. Generally, even higher addition of licorice and mulberry did not negatively affect panelists’ ratings and the analyzed activities.
Allium ursinum as a centuries-old medicinal plant. Short review of anti-inflammatory and antimicrobial properties of the rare garlic species
Allium ursinum as a Centuries-old Medicinal Plant. Short Review of Anti-inflammatory and Antimicrobial Properties of the Rare Garlic Species
AbstractWild garlic (Allium ursinum) is a wild plant growing in Middle and Eastern Europe that has been traditionally applied in local cuisine and herbal medicine practices. The leaves of the plant contain numerous bioactive compounds, i.e., flavonols, flavanols, phenolic acids, and thiopolysulfides. The aim of the study is to present the antioxidant, anti-inflammatory, and antimicrobial properties of this plant. The leaves of Allium ursinum possess strong antioxidant activity, which varies depending on extractant use and plant origin. The plant has limited capacity for ferric ion reduction in a FRAP test, as well. The previous studies showed that the high content of phenolic compounds was prevalently responsible for the high antiradical capacity. On the other hand, the thiopolysulfides present in the plant are responsible for its anti-inflammatory effect, observed as inhibition of TNF-α and interleukins, and as a bactericidal effect against skin pathogenic microflora. Wild garlic has a negative effect on cancer cell line viability, while it enhances the viability of non-cancerogenic tissue cells. All these effects clearly show that wild garlic is an interesting and potent raw material that should be more often applied in todayʼs functional foods, as well as a novel additive for dietary supplements, herbal remedies, or materials with topical anti-bacterial action.