Search Results (51)

The methodical work describes all the necessary steps for establishing a stable oral ex vivo biofilm using saliva and crevicular plaque samples from periodontal healthy donors. First, cover slips were preconditioned with saliva supernatants and subsequently inoculated with crevicular plaque suspensions. Ex vivo biofilm formation was characterized by confocal laser scanning microscopy (cLSM) after 1, 4, 24, 48 and 72 h of anaerobic cultivation. Exemplarily, the inhibitory characteristics of blackcurrant fruit extracts [all-fruit juice (AFJ); alcoholic fraction from berry skins (AFBS)] were observed on 1, 4 and 24 h-aged ex vivo biofilms. Chlorhexidine (CHX, 0.2%) served as positive control. After direct contact (3 min), biofilms were dispersed, plated onto agar and anaerobically cultivated for 24 h. Early ex vivo biofilms (1 h-biofilm) showed scattered microbial colonies. After 4 h of cultivation, a multilayered biofilm was formed. Biofilm mass gradually increased, displaying a complex polymicrobial structure after 24 h. At 72 h, the biofilms had a dense three-dimensional appearance. Treatment with AFJ and CHX was more efficient in inhibiting biofilm growth compared to AFBS. Early biofilms (1 h, 4 h) were more susceptible to AFJ and CHX compared to 24 h-biofilms. The introduced model can be recommended for testing the efficiency of plaque-controlling agents. Full article

Berry skins are rich in phenolic compounds but are commonly discarded as low-value waste during berry wine production. The present study evaluated how primary alcoholic fermentation affects the retention and transformation of phenolics in berry skins of blackcurrant (Ribes nigrum L.), black chokeberry (Aronia melanocarpa L.), lingonberry (Vaccinium vitis-idaea L.), rowanberry (Sorbus aucuparia L.), and cranberry (Vaccinium macrocarpon L.). Non-fermented and fermented skin fractions were analysed using Folin–Ciocalteu and HPLC to determine total and individual phenolic profiles. Primary fermentation induced significant species-dependent changes in phenolic composition. Blackcurrant, lingonberry, and rowanberry skins exhibited substantial decreases in total phenolics (−66%, −26%, and −57%, respectively), driven by strong losses of flavan-3-ols and hydroxycinnamic acids. In contrast, cranberry and chokeberry skins showed net increases in phenolic content (+47% and +18%, respectively), associated with the release of bound phenolics and the appearance of new low-molecular-weight phenolic acids such as gallic acid. Across all species, fermentation enhanced biotransformation into simpler phenolics while reducing major native anthocyanins and catechins. These results demonstrate that the influence of primary fermentation on berry skins is not uniform but dictated by their inherent phenolic architecture. Berries rich in polymeric or conjugated phenolics benefit from fermentation through increased phenolic extractability. The findings provide a comparative basis for optimizing fermentation and post-processing strategies to enhance the valorization potential of berry by-products in food and nutraceutical applications. Full article

Fruit shrubs’ lignocellulosic biomass remaining as waste after harvesting and/or after pruning is an underutilized, little-explored bioresource. Sea buckthorn (Hippophae rhamnoides L.), aronia (Aronia melanocarpa) and blackcurrant (Ribes nigrum) berries are rich in biologically active compounds, so these shrubs’ woody biomass derivatives are prospective investigation objects. The influence of pre-treated biomass, extracts, and purified proanthocyanidins on the oxidative stability of lipid-based systems was studied by accelerated oxidation method. Emulsion stability, antimicrobial activity against bacteria that causes acne—Cutibacterium acnes; contaminating wounds; skin care products—Streptococcus pyogenes, Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus cereus; cytotoxicity and phototoxicity of extracts and proanthocyanidins on HaCaT human keratinocytes were tested. The study established that biomass, lipophilic extracts obtained using liquefied hydrofluorocarbon, and hydrophilic extracts obtained by aqueous ethanol increased oxidative stability of lipid-based formulations. Compounds with skin-protecting properties were detected. Sea buckthorn and aronia hydrophilic extracts and proanthocyanidins had the highest antimicrobial activity. Low phototoxicity was revealed, emphasizing safety and applicability in topical formulations; human HaCaT keratinocyte viability was the best with aronia extracts, but none of the other samples decreased cell viability by more than 50%. It was proven that agro-waste biomass is a prospective source of multifunctional ingredients for cosmetic and pharmaceutical topical formulations. Full article

Fermented beverages are well-known and characterised at many levels. Hence, consumers have increasingly shown interest in this particular category of goods over the past few years. The study presented herein outlines the methodology employed for producing fermented whey beverages, encompassing laboratory and technical-scale settings. These beverages are crafted using sweet and sour organic whey sourced from cows or goats, complemented with organic Kamchatka berry, blackcurrant, or apple juices. In this study, tests were carried out on physicochemical, rheological and sensory aspects of organic goat’s and cow’s fermented whey beverages. Comparing the pH levels of the laboratory-produced beverages to those manufactured on a technical scale revealed striking similarities, whereas variations were observed in titratable acidity between the two settings. Despite this, all fermented beverages exhibited a desirable low viscosity. Furthermore, sensory evaluations yielded positive results across the assessors. Utilising whey—whether from goats or cows—as the base for fermented beverages with enhanced health benefits represents a commendable effort towards repurposing products traditionally considered waste. Full article

Pulsed electric field (PEF) technology represents a promising non-thermal method for enhancing the extraction of bioactive compounds from plant matrices. This study investigated the influence of PEF treatment on the bioactive compounds composition of aqueous extracts obtained after processing blackcurrant, redcurrant, chokeberry, raspberry, and blackberry seeds. The seeds were treated at 8 kV or 10 kV electrode voltage, and 50 kJ/kg energy input, and the resulting extracts were analyzed for total polyphenol content (TPC), antioxidant capacity (ABTS and DPPH assays), anthocyanin composition (HPLC-DAD), and color parameters (L*, a*, b*). The PEF treatment significantly enhanced the release of polyphenols, anthocyanins, and antioxidant compounds, particularly in chokeberry, raspberry, and blackberry seed extracts. Extracts obtained after PEF treatment exhibited higher TPC, in a range between 0.57 and 3.00 mg GAE/g, and higher radical scavenging activity in a range 2.33–35.07 µmol TE/g in ABTS assay and 1.07–12.27 µmol TE/g in DPPH assay. Also, more intense red coloration was determined, confirming that electroporation facilitated pigment and phenolic migration into the aqueous phase. These findings demonstrate that PEF is an efficient and solvent-free intensification technique for the valorization of berry by-products, generating aqueous fractions rich in natural antioxidants and colorants that support circular and sustainable fruit-processing practices. Full article

Background: Oxidative stress and inflammation contribute to osteoporosis. Berries provide polyphenols especially anthocyanins that may modulate bone remodeling. This review is the first to synthesize evidence specifically on berries and bone health, integrating human, animal, and in vitro data under the GRADE framework. Methods: We systematically searched PubMed, Embase, Web of Science, Scopus, and the Cochrane Library through 23 April 2025 for human, animal, and in vitro studies on berries or berry-derived compounds and bone outcomes. Risk of bias was assessed with RoB 2.0, ROBINS-I, SYRCLE, and an adapted ToxRTool; certainty of human evidence was appraised with GRADE. Results: Nineteen studies were included (5 human, 9 in vivo, 5 in vitro). Observational cohorts linked higher anthocyanin intake with greater BMD. Small randomized trials suggested modest benefits of blackcurrant and blueberry on whole-body BMD, bone turnover markers, and calcium retention, while results for biomarkers were mixed. Animal models generally showed attenuation of ovariectomy- or age-related bone loss, and in vitro experiments indicated inhibition of osteoclastogenesis with stimulation of osteoblast activity. By GRADE, certainty was low–moderate for BMD, low for biomarkers, and very low for fractures. Conclusions: Berry polyphenols may support skeletal health via antioxidant and anti-resorptive mechanisms, but current clinical evidence is limited by small samples, heterogeneity, and lack of fracture outcomes. Larger, longer, standardized RCTs with exposure profiling are needed before dietary recommendations can be made. Full article

Berry seeds represent an underexploited byproduct of juice and wine production, and are increasingly valued sources of high-quality cold-pressed oils. In this study, eight berry species, including blackcurrant (Ribes nigrum), red currant (Ribes rubrum), raspberry (Rubus idaeus), strawberry (Fragaria), sea buckthorn (Hippophae rhamnoides), honeysuckle (Lonicera caerulea), viburnum (Viburnum opulus), and rowanberry (Sorbus aucuparia), were investigated to determine the impact of primary fermentation on seed composition and oil quality. Seeds obtained from juice production were compared with those obtained after fermentation. Fermentation consistently reduced seed sugars and carbohydrates by more than 50% while increasing relative protein levels, demonstrating microbial utilization of fermentable substrates. Oil yields showed species-specific responses, with blackcurrant and honeysuckle seeds increasing from ~14 to 15% and ~7 to 8%, respectively, while raspberry decreased from ~9 to 8%, and viburnum decreased from ~6 to 5%. Importantly, fatty acid profiles remained unchanged across all treatments, confirming that fermentation does not alter the natural dominance of linoleic and α-linolenic acids. Tocopherol and total phenolic contents decreased modestly in fermented oils (typically 5–10%), which was reflected in small reductions of DPPH scavenging activity (2–4%) and oxidative stability (0.2–0.5 h). A multivariate heatmap and PCA analyses revealed that berry species identity was the primary driver of biochemical variation, while fermentation introduced only minor within-species shifts. The results indicate that berry pomace remaining after fermentation can still be valorized for cold-pressed oil production with minimal compromise in quality. Full article

The subject of the research was a prototype two-row sprayer, equipped with a centrifugal fan and directed air-jet emission system, dedicated to the chemical protection of berry plantations, and, in particular, blackcurrants. The prototype was set up with two configurations: “offset”, in which the opposing air streams were “offset” by 0.5 m, and “face-to-face”, when they were positioned opposite each other. The field experiments were carried out on a blackcurrant plantation (Tisel cv.; bush spacing of 4.0 × 0.5 m; height 1.2 m; width 2.5 m). The spray deposition within the crop canopies as well as spray drift to the air and to the ground were assessed using the fluorescence method in order to compare the quality of treatments performed with the two-row sprayer and a conventional axial fan sprayer with radial air discharge system. Spray applications were performed at spray volume 300 L∙ha⁻¹ and working speed 6 km h⁻¹ by both sprayers. The plantation was sprayed with 0.25% water solution of a fluorescent tracer BF7G. The in-canopy spray deposit and spray drift were evaluated using artificial targets made of filter paper. Although directed air-jet sprayer in two configurations (“offset” and “face-to-face”) and conventional one produced similar deposits within the bushes, the spray loss from the directed air-jet sprayer was considerably lower (25.1–32.2%) than that from the conventional sprayer (76.9–81.8%) generating considerably greater airflow volume. Lower PPP losses mean lower environmental impact, which is in line with integrated plant protection. The research responds to numerous inquiries from sprayer manufacturers and blackcurrant growers regarding the most appropriate configuration of the air flow outlet planes. The results obtained will contribute to increasing the efficiency of spraying and facilitate the implementation of the European Green Deal and the achievement of the target of a 50% reduction in the use of plant protection products after 2030 in the EU. Full article

Blackcurrant is a notable superfruit in Europe, and its vitamin C content surpasses the well-known blueberry superfruit. However, due to its short shelf life during storage, consumption is mainly accounted by frozen berries, extracts, and concentrates. This study applied an intensity of 1.2 W/m² UVC with different durations, including control (non-treated), UVC irradiation for 0.5 h (0.5 h treatment), UVC irradiation for 1 h (1 h treatment), and UVC pretreatment for 2 h (2 h treatment) to blackcurrant berries before storage. Fundamental physical (firmness and weight loss) and physicochemical characteristics (SSC, pH, and acids), microbial population changes, total phenolic content, antioxidant capacity, and specific phenolic compound changes were evaluated every five days over a twenty-day storage period. The results indicated that the longer the UVC pretreatment, the lower the water weight losses during storage. Meanwhile, the UVC pretreatment significantly affected the blackcurrant soluble solid content, resulting in higher soluble solid contents detected in the blackcurrants with the higher doses of UVC. For the mold population control, UVC effects were highly correlated with the pretreatment duration. However, UVC did not have a significant influence on the berry pH and acid contents, but the storage length slightly increased the pH and decreased the acids. At the same time, UVC pretreatment did not affect the berry firmness, polyphenols, ascorbic acid content, or antioxidant capacities, which were primarily influenced by the storage duration. The monophenolic compounds detected before and after storage indicated that more than one hour of UVC radiation influenced most of the phenolic contents largely before storage. The UVC pretreatment has also influenced some phenolic compounds. After storage, half an hour of UVC pretreatment increased cyanidin levels, and two hours of UVC pretreatment increased catechin and epicatechin levels. However, most of the compounds remained at similar amounts during storage in each treatment. Further research is needed to improve the UVC radiation time length or intensity or explore other technology combinations to optimize UVC pretreatments for blackcurrant storage. Full article

Blackcurrant (Ribes nigrum) is valued for its health-promoting compounds, many of which remain in the pomace after juice extraction. Berry pomace can be considered a valuable source of dietary fiber. However, it is typically dominated by insoluble dietary fiber (IDF), and the soluble-to-insoluble fiber ratio is often nutritionally suboptimal. The aim of this study was to evaluate the influence of enzymatic hydrolysis on the composition and technological properties of blackcurrant pomace (BCP). Three commercial enzyme preparations—Viscozyme^® L, Celluclast^® 1.5 L, and Pectinex^® Ultra Tropical (Novozymes A/S, Denmark)—were used for enzymatic hydrolysis, which was conducted at 50 °C for 1 h. The enzymatic treatments altered BCP’s chemical composition and technological properties. Pectinex^® Ultra Tropical and Viscozyme^® L primarily hydrolyzed SDF, while Celluclast^® 1.5 L was more effective on IDF, resulting in increased SDF content and an improved SDF/IDF ratio. Enzymatic hydrolysis reduced the oil retention capacity and impaired stabilizing properties, but it increased both the water retention capacity and the solubility index. It was found that the creaming index of the pomace deteriorated with decreased IDF content. The findings indicate that the effects of enzymatic modification on BCP’s composition and technological properties can vary significantly, supporting its potential application in the development of novel food products. Full article

The blackcurrant (Ribes nigrum L.) is a small fruit known for its health benefits, but treatment effects on postharvest storage for fresh markets remain understudied compared with other berries, such as blueberries (Vaccinium spp.). This work aimed to identify the effects of postharvest storage conditions including chitosan coating, ultraviolet a (UVA) light, and combined UVA–chitosan treatments on the physicochemical and microbial properties of blackcurrant. Blackcurrants were harvested, stored under the three conditions, and analyzed at every three days of storage throughout this experiment for a total of 15 days. The results indicated that chitosan treatments had positive effects on reducing berry weight loss, maintaining berry firmness, and reducing mold populations. UVA influenced certain bioactive compounds, such as cyanidin-3-galactoside and rutin. The interaction effects from these two treatments were minimal. This study provides important information for blackcurrant postharvest storage and further small fruit storage work, considering both UVA and chitosan had differential beneficial effects on blackcurrant berries’ physical and chemical attributes. Full article

Numerous studies have documented that high-intensity or prolonged exercise is associated with increased oxidative stress and modification of antioxidant status. Polyphenol-rich dietary supplements seem to be the compounds that can upregulate the endogenous antioxidant defense system and consequently prevent muscle damage, support recovery. As berry fruits are at the top of the list of the richest polyphenol food sources, supplements containing berries have become the subject of interest in the context of counteracting exercise-induced oxidative stress and the development of cardiovascular diseases. The purpose of this review is to summarize current knowledge on the effects of berry-derived polyphenol supplementation on exercise-induced oxidative stress and cardiovascular health in physically active individuals. Based on the available literature, blackcurrant supplementation, with its richest version being New Zealand blackcurrant extract, is the most commonly explored berry fruit, followed by chokeberries and blueberries. Although several studies have documented the significant and beneficial influence of berry-derived supplements on redox status and cardiovascular response, some inconsistencies remain. The presented findings should be interpreted with caution due the limited number of available studies, particularly with the participation of physically active individuals. Further research is needed to reveal more comprehensive and accurate data concerning the impact of berry-derived supplements on exercise-induced outcomes taking into account the type of supplement, time of administration, and dosage. Full article

Berries are a valuable source of numerous bioactive compounds, and they have an interesting organoleptic profile. Unfortunately, their low storage life determines the need for their preservation. Among the various methods used in this regard, it was decided to use the High Temperature Short Time (HTST) (90 °C/15 s) and Ultra-High Temperature (UHT) (130 °C/5 s) methods to preserve the produced fruit nectar blends (strawberry–blackcurrant and strawberry–chokeberry). For comparison, the nectars were also preserved using conventional pasteurization (90 °C/10 min). Physicochemical, chromatographic, and microbiological determinations were carried out in the tested nectars before and immediately after processing, as well as after 1, 2, 3, 4, and 6 months of refrigerated storage. All methods allowed for the significant inactivation of selected microbial groups. Non-significant changes were observed as a result of HTST and UHT processing in the context of pH, TSS, and titratable acidity. Varied major changes occurred in the content of bioactive components (TPC—decrease or increase by 2–4%, TAC—decrease by 3–20%, vitamin C—decrease by 15–78%), antioxidant activity (decrease or increase by 3–9%), and nephelometric turbidity (decrease or increase by 11–65%). Both nectars showed better quality and nutritional value after the HTST and UHT processes compared to treatment with classic pasteurization. Storage affected the degradation of bioactive compounds, reduced antioxidant activity, increased turbidity, and caused the brightening of samples together with reducing redness and yellowness. Considering the results obtained, it is reasonable to recommend the use of the HTST and UHT methods in industrial conditions for the preservation of liquid fruit and vegetable products such as juices, nectars, and beverages. Full article

Consumer interest in healthier meat products has grown in recent years. Therefore, the use of plant powders as natural preservatives in the composition of pork and beef products could be an alternative to traditional meat products. This study aimed to assess the effect of different powders, such as blackcurrant, chokeberry, rowan berries, apple, tomato, garlic, and rhubarb, on the microbial growth dynamics in minced pork and beef during refrigerated storage. The total counts of aerobic microorganisms, Pseudomonas spp., yeasts, and molds were examined according to ISO methods. The polyphenolic profiles of plant powders and supplemented minced pork and beef samples were determined by HPLC-MS. The antioxidative capacity of the plant powders was analyzed using a spectrophotometric method. The findings of the study revealed that supplemented minced pork and beef samples had similar polyphenolic profiles and microbial growth dynamics. The highest antioxidative capacity was observed for anthocyanin-rich berry powders. In both minced pork and beef, rhubarb powder was the most effective plant material for inhibiting microbial growth, followed by blackcurrant pomace powder. In conclusion, all of the plant powders used in the present study can be used for the valorization of minced meat products, providing both antimicrobial and antioxidant effects. Full article

Blackcurrant is an anthocyanin-rich berry with proven antioxidant and photoprotective activity and emerging prebiotic potential, widely applied in cosmetic products. Hereby, highly efficient enzyme-assisted extraction of blackcurrant polyphenols was performed, giving extract with very high antioxidant activity. Obtained extract was characterized in terms of anthocyanin composition, incorporated into three different cosmetic formulations and subjected to Franz cell diffusion study. Experimental values obtained using cellulose acetate membrane for all four dominant anthocyanins (delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside and cyanidin 3-rutinoside) were successfully fitted with the Korsmeyer–Peppas diffusion model. Calculated effective diffusion coefficients were higher for hydrogel compared to oil-in-water cream gel and oil-in-water emulsion, whereas the highest value was determined for cyanidin 3-rutinoside. On the other hand, after a 72 h long experiment with transdermal skin diffusion model (Strat-M^® membrane), no anthocyanins were detected in the receptor fluid, and only 0.5% of the initial quantity from the donor compartment was extracted from the membrane itself after experiment with hydrogel. Present study revealed that hydrogel is a suitable carrier system for the topical delivery of blackcurrant anthocyanins, while dermal and transdermal delivery of these molecules is very limited, which implies its applicability for treatments targeting skin surface (i.e., prebiotic, photoprotective). Full article