Sprouts and Needles of Norway Spruce (Picea abies (L.) Karst.) as Nordic Specialty—Consumer Acceptance, Stability of Nutrients, and Bioactivities during Storage
Abstract
:1. Introduction
- What is the optimal way to dry sprout raw material to preserve the quality (flavor, color, antioxidative activity, and vitamins)?
- Can the sprouts be replaced by older, i.e., mature, needles, and how do the quality and basic characteristics differ between sprouts and older needles (from herein called ‘needles’)?
- How do the quality factors change during the large trader process and what needs to be considered from a quality point of view?
- How are the sprout-containing gourmet food products (ice-cream and sorbet) accepted by the consumers?
2. Results and Discussion
2.1. Drying Results
2.2. Basic Properties of Spruce Sprouts and Needles
2.2.1. Macro-Components and Carbohydrates
2.2.2. Minerals and Vitamins
2.2.3. Dietary Fiber
2.3. Microbial Quality of Spruce Sprouts and Needles
2.4. Color of Fresh and Dried Spruce Sprouts and Needles
2.5. Antioxidative Activity of Spruce Sprouts and Needles
2.6. Production Scale: Quality of Raw Materials Across the Value-Chain
2.6.1. Microbial Quality
2.6.2. Heavy Metals and Pesticides
2.6.3. Vitamins and Minerals
2.6.4. Antioxidant Activity
2.7. Characteristics of Food Product Prototypes with Sprouts and Needle Additions
2.7.1. Sensory Evaluation of Prototypes: Sprout and Needle Syrups and Ice-Creams
2.7.2. Ice-Creams with Fresh Sprouts Powder: Consumer Acceptance
3. Materials and Methods
3.1. Chemicals
3.2. Plant Raw Materials
3.3. Drying Treatments
3.3.1. Freeze-Drying
3.3.2. Condensing Circulating Warm Air-Drying (Warm Air Dryer)
3.4. Microbial Quality
3.5. Basic Properties and Dietary Fiber Content
3.6. Pesticides and Heavy Metals
3.7. Determination of Color
3.8. Analysis of Antioxidative Properties of Spruce Sprouts and Needles
3.8.1. FRAP
3.8.2. ORAC
3.8.3. H2O2 Scavenging
3.9. Preparation of Food Prototype Products with Sprout and Needle Additions
3.10. Sensory Analysis and Consumer Acceptance of Products
3.11. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample Availability: No samples but data are available from the authors. |
Drying Method | Raw Material | Dry Matter % |
---|---|---|
none, frozen | sprouts | 16.58 |
freeze-drying | sprouts | 95.35 |
warm air dryer | sprouts | 93.18 |
none, frozen | needles | 54.75 |
freeze-drying | needles | 96.43 |
warm air dryer | needles | 84.49 |
Raw Material | Enterobacteria | Aerobic Plate Counts | Yeasts | Molds |
---|---|---|---|---|
sprouts | <10 | 2.4 | 3.6 | 3.0 |
needles | <10 | 4.2 | 4.4 | 4.3 |
Vitamin/Mineral | A. Freshly Frozen Spruce Sprouts Analyzed in 2018 | B. Batch 2018 Analyzed in 2020 (Stored at –20 °C) | p-Values of Statistical Comparison of A and B (α = 0.05) |
---|---|---|---|
Vitamin K1 (μg/100 g DW) | 140 ± 30 | 65 ± 13 | 0.146 |
Vitamin C (mg/100 g DW) | 350 ± 40 | 290 ± 30 | 0.517 |
Beta carotene, vitamin A precursors total (cis + trans) (μg/100 g DW) | 3700 ± 1100 | 4000 ± 1000 | 0.343 |
Zinc (mg/kg DW) | 38 ± 8 | 37 ± 7 | 0.945 |
Iron (mg/kg DW) | 23 ± 5 | 20 ± 4 | 0.756 |
Magnesium (mg/kg DW) | 1100 ± 220 | 1300 ± 300 | 0.211 |
Calsium (mg/kg DW) | 1640 ± 330 | 1300 ± 300 | 0.103 |
Potassium (mg/kg DW) | 10,000 ± 2000 | 12,000 ± 3000 | 0.027 |
Phosphorus (mg/kg DW) | 2600 ± 600 | 3000 ± 600 | 0.174 |
Ice-cream Prototypes (Samples) | Texture Characteristics | Odor, Taste | Willingness to Purchase | ||
---|---|---|---|---|---|
Outlook | Hardness, spoonable | Mouthfeel | |||
Pine bark flour, 2 g/kg | 3.4 ± 1.0 | 3.5 ± 0.8 | 3.1 ± 0.9 | 3.6 ± 0.9 | 2/10 |
“Pettu” pine bark as flavor, 2 g/kg | 3.9 ± 0.9 | 3.7 ± 1.1 | 3.7 ± 0.7 | 3.9 ± 0.8 | 9/10 |
Spruce syrup prototype 2 as ingredient, 100 g/kg | 3.9 ± 0.7 | 3.6 ± 0.7 | 4.1 ± 0.8 | 3.6 ± 0.9 | 6/10 |
Spruce syrup prototype 3 as ingredient, 100 g/kg | 3.2 ± 0.8 | 3.2 ± 1.1 | 3.2 ± 1.1 | 3.6 ± 0.9 | 3/10 |
Spruce inner bark as flavor, 2 g/kg | 3.1 ± 1.1 | 3.1 ± 0.9 | 3.5 ± 0.9 | 3.6 ± 1.0 | 3/10 |
Spruce inner bark as ingredient, 2 g/kg | 3.8 ± 0.9 | 3.9 ± 0.7 | 4.0 ± 0.6 | 3.7 ± 1.1 | 5/10 |
Commercial Ice-creams (Reference Samples) | |||||
Pingviini vanilla, 1 L brick | 4.7 ± 0.5 | 4.2 ± 0.7 | 4.5 ± 0.5 | 4.5 ± 0.5 | 10/10 |
JYMY 1917, vanilla, organic, tub | 4.6 ± 0.5 | 4.6 ± 0.5 | 4.7 ± 0.5 | 4.5 ± 0.9 | 9/10 |
JYMY 1917, pine extract flavor, tub | 4.3 ± 0.7 | 4.5 ± 0.7 | 4.6 ± 0.7 | 3.6 ± 1.3 | 5/10 |
Sprout Ice-Cream | Forest Berry Ice-Cream | Sprout Sorbet | ||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Female | Score | Score | Score | TOTAL | ||||||||||||
Age years | 1 | 2 | 3 | 4 | 5 | 1 | 2 | 3 | 4 | 5 | 1 | 2 | 3 | 4 | 5 | |
0–6 | 1 | 4 | 3 | 4 | 22 | 2 | 1 | 4 | 22 | 1 | 5 | 7 | 6 | 13 | 95 | |
7–13 | 3 | 5 | 14 | 28 | 25 | 1 | 1 | 5 | 12 | 57 | 9 | 10 | 20 | 21 | 15 | 226 |
14–17 | 1 | 2 | 2 | 1 | 1 | 2 | 9 | |||||||||
18–24 | 1 | 3 | 4 | 4 | 6 | 2 | 3 | 4 | 27 | |||||||
25–40 | 2 | 6 | 34 | 28 | 2 | 21 | 48 | 1 | 3 | 19 | 25 | 24 | 213 | |||
41–60 | 3 | 18 | 21 | 2 | 15 | 25 | 2 | 2 | 19 | 28 | 135 | |||||
>60 | 3 | 7 | 10 | 2 | 4 | 14 | 1 | 2 | 11 | 5 | 59 | |||||
total | 4 | 11 | 31 | 96 | 110 | 1 | 3 | 14 | 60 | 173 | 11 | 21 | 53 | 87 | 89 | 764 |
Male | Score | Score | Score | |||||||||||||
Age years | 1 | 2 | 3 | 4 | 5 | 1 | 2 | 3 | 4 | 5 | 1 | 2 | 3 | 4 | 5 | 45 |
0–6 | 1 | 1 | 5 | 14 | 22 | 1 | 4 | 3 | 33 | 3 | 5 | 1 | 11 | 23 | 127 | |
7–13 | 1 | 2 | 6 | 16 | 20 | 2 | 8 | 35 | 1 | 3 | 8 | 13 | 20 | 135 | ||
14–17 | 2 | 1 | 1 | 1 | 2 | 1 | 2 | 10 | ||||||||
18–24 | 2 | 1 | 3 | 1 | 2 | 9 | ||||||||||
25–40 | 1 | 5 | 7 | 10 | 4 | 21 | 1 | 2 | 8 | 12 | 71 | |||||
41–60 | 3 | 7 | 6 | 1 | 7 | 8 | 1 | 2 | 4 | 9 | 48 | |||||
>60 | 3 | 5 | 3 | 3 | 8 | 4 | 3 | 4 | 33 | |||||||
total | 2 | 6 | 25 | 51 | 61 | 1 | 0 | 7 | 26 | 110 | 5 | 10 | 17 | 42 | 70 | 433 |
Observed Result | p-Value |
---|---|
‘Forest berry’ scores did not differ by gender | 0.6498 |
‘Sprout’ scores did not differ by gender | 0.7944 |
‘Sorbet’ scores differed by gender | 0.0013 |
Women liked ‘forest berry’ the most | <0.0001 |
Women liked ‘sprout ice-cream’ more than ‘sorbet’ | <0.0001 |
Men liked ‘forest berry’ the most | <0.0001 |
Drying Method | Raw Material | Dry Matter % | Amount for 1.5 L (g) | Added Sugar Types | Amount (g) |
---|---|---|---|---|---|
freeze-drying | sprouts | 95.35 | 75 | saccharose | 450 |
warm air-dryer | sprouts | 93.18 | 78 | saccharose, glucose syrup | 330 441 |
freeze-drying | needles | 96.43 | 75 | saccharose | 450 |
warm air-dryer | needles | 84.49 | 84 | saccharose, glucose syrup | 330 441 |
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Share and Cite
Jyske, T.; Järvenpää, E.; Kunnas, S.; Sarjala, T.; Raitanen, J.-E.; Mäki, M.; Pastell, H.; Korpinen, R.; Kaseva, J.; Tupasela, T. Sprouts and Needles of Norway Spruce (Picea abies (L.) Karst.) as Nordic Specialty—Consumer Acceptance, Stability of Nutrients, and Bioactivities during Storage. Molecules 2020, 25, 4187. https://doi.org/10.3390/molecules25184187
Jyske T, Järvenpää E, Kunnas S, Sarjala T, Raitanen J-E, Mäki M, Pastell H, Korpinen R, Kaseva J, Tupasela T. Sprouts and Needles of Norway Spruce (Picea abies (L.) Karst.) as Nordic Specialty—Consumer Acceptance, Stability of Nutrients, and Bioactivities during Storage. Molecules. 2020; 25(18):4187. https://doi.org/10.3390/molecules25184187
Chicago/Turabian StyleJyske, Tuula, Eila Järvenpää, Susan Kunnas, Tytti Sarjala, Jan-Erik Raitanen, Maarit Mäki, Helena Pastell, Risto Korpinen, Janne Kaseva, and Tuomo Tupasela. 2020. "Sprouts and Needles of Norway Spruce (Picea abies (L.) Karst.) as Nordic Specialty—Consumer Acceptance, Stability of Nutrients, and Bioactivities during Storage" Molecules 25, no. 18: 4187. https://doi.org/10.3390/molecules25184187