Search Results (44)

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

The well-established anti-inflammatory and antioxidant properties of red fruits leave room for a biological pathway of improved muscle health promoted by berries in the diet. Our objective was to systematically review the number of trials conducted on human and animal species around the relationship between a berry diet and muscle health outcomes. Two independent examiners conducted a search for studies that utilized keywords associated with muscle health outcomes and a berry-based diet in both human and animal trials, in accordance with the PRISMA statement guidelines. The literature was searched through six electronic databases until December 2023. Screening of 152 retrieved articles resulted in a final selection of 16 reports investigating the effect of exposure to a berry-based diet and skeletal muscle health outcomes. The study protocol was registered on PROSPERO (CRD42023479682). Among the selected studies, nine involved humans and seven animal models (rats and mice). Overall, most of the studies reported positive effects on performance or muscle health. Specifically, five studies investigated the possible effects of blackcurrant on active human subjects or athletes; three studies focused on blueberry and presented results on running performance (human sample) and muscle health (rat models). The rest of the studies involved raspberries (two studies, rat models), aronia (one study, rat models), elderberry (one study, rat models), and a mixed compound (one study, rat models). In conclusion, there is some early evidence that a berry-rich diet may increase performance or muscle health, but more research is needed to fully understand the underlying biological trajectories, and thus, no firm conclusions can yet be drawn. Full article

Blackcurrant (Ribes nigrum L.) is a berry bush widely cultivated in Europe for producing juices, jams, jellies, and syrups. In addition to berries, blackcurrant leaves and pomace, as byproducts, have also been shown to have health-promoting effects. Static digestion, simulating oral, gastric, and small intestinal digestion, was applied, and blackcurrant leaves, fruits, and pomace and the polyphenol bioaccessibility were evaluated in terms of recovery index. The results were related to sample type, and the recovery index presented higher values in the case of fruits, indicating this morphological part of blackcurrant as the most bioaccessible. The antioxidant potential of blackcurrant was evaluated using four different methods, with the leaves proving to be a significant and powerful antioxidant compared to fruits and pomace. The counteracting potential of inhibiting the oxidation process was evaluated using in vitro-induced lipid peroxidation and the inhibition potential of superoxide and hydroxyl anions. The antioxidant evaluation and the inhibition of biological and non-biological radicals indicate the leaf extract is the most powerful antioxidant studied. Also, the results proved that not only fruits but also the blackcurrant byproducts (pomace and leaves) are promising sources of bioaccessible antioxidants with potential benefits in animal nutrition. Full article

The study aims to improve the quality of wooden breast meat (WBM) via the use of newly developed marinades based on selected strains of lactic acid bacteria (LAB) in combination with the by-products of the dairy and fruit/berry industries. Six distinct marinades were produced based on milk permeate (MP) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu) with the addition of apple (ApBp) and blackcurrant (BcBp) processing by-products. The microbiological and acidity parameters of the fermented marinades were evaluated. The effects of marinades on the microbiological, technical, and physicochemical properties of meat were assessed following 24 and 48 h of WBM treatment. It was established that LAB viable counts in marinades were higher than 7.00 log₁₀ colony-forming units (CFU)/mL and, after 48 h of marination, enterobacteria and molds/yeasts in WBM were absent. Marinated (24 and 48 h) WBM showed lower dry-matter and protein content, as well as water holding capacity, and exhibited higher drip loss (by 8.76%) and cooking loss (by 12.3%) in comparison with controls. After WBM treatment, biogenic amines decreased; besides, the absence of spermidine and phenylethylamine was observed in meat marinated for 48 h with a marinade prepared with Lu. Overall, this study highlights the potential advantages of the developed sustainable marinades in enhancing the safety and quality attributes of WBM. Full article

In recent years, there has been increasing interest in berry fruit processing byproducts, namely, seeds, pulp, and peel, due to the high content of nutritionally valuable ingredients. The market is seeing an increase in the popularity of fermented products, especially those from vegetables or fruits. Fermented fruit pomace can be used as an ingredient or food additive. Many studies have confirmed that the fermentation process can increase the antioxidant activity of plant extracts due to the decomposition of cell walls. The aim of this study was to evaluate the microbiological quality and antioxidant potential of fermented berry pomace (from chokeberry, blackcurrant, raspberry, and strawberry) in terms of its potential use as an alternative source of valuable ingredients for the design of new food products. The scope of this research included assessing microbiological quality, vitamin C and total phenolic compound (TPC) contents, and antioxidant activity using ABTS, DPPH, and FRAP assays. The polyphenolic compound and vitamin C contents, as well as antioxidant activity, depended on the mixture of microbial strains used for fermentation and the type of fruit pomace. The most favorable parameters for TPC, ABTS, DPPH, and FRAP were obtained for chokeberry pomace samples inoculated with yeast cultures. Chokeberry pomace exhibited the highest vitamin C content when inoculated with a mixture of bacteria. Full article

The chemical composition of berries and berry pomaces is diverse, containing polyphenolic components that may have both antibacterial and antioxidative properties. In the present study, in vitro antibacterial effect of the extracts of chokeberry, blackcurrant, and rowan berries and berry pomaces against L. monocytogenes, S. aureus, E. coli, and C. jejuni was studied. In addition, the polyphenolic profile and antioxidant activity of these extracts were investigated. The polyphenolic profiles in the aqueous and 30% ethanolic extracts were determined chromatographically by HPLC-MS, and the total polyphenol content was estimated spectrophotometrically by HPLC-DAD-UV. The minimal inhibition concentrations (MICs) of the extracts against tested bacteria were determined by the broth microdilution method. The content of total polyphenols was highest and good antioxidative properties of the extracts were determined for chokeberry and blackcurrant berries and their pomaces. The highest proportions of total quercetin derivatives and anthocyanins were found in the extracts of chokeberry berry/pomace and blackcurrant berry/pomace, respectively. The sensitivity of tested microbes to the extracts of berries and berry pomaces was as follows: S. aureus > L. monocytogenes > E. coli and C. jejuni. In vitro antibacterial activity of tested extracts depended on the extraction solvent, mainly for the ethanolic extracts. Findings suggest that chokeberry and blackcurrant berries and their pomaces can be used as a good source of polyphenols with antioxidative properties, and they also have antibacterial activity against some foodborne pathogenic bacteria. It is important that the valuable compounds are extracted from juice press residues before their disposal. Full article

The industry is currently trying to manage the waste generated during juice pressing. Berry pomace is an especially rich source of many bioactive compounds. Blackcurrant pomace is particularly valuable because of the large amount of extractable anthocyanins remaining in the fruit skin. The aim of the study was to evaluate the effect of ultrasound-assisted extraction (UAE) parameters on the content of anthocyanins and color parameters of blackcurrant pomace extracts. The pomace used for the study was very rich in anthocyanins—an average content of 853.2 mg/100 g fresh weight. The effect of temperature (25, 35, 45 °C), time (15, 30, 60 min) and material/solvent ratio (1:20 or 1:7) on extraction yield was analyzed. The extracts were obtained using two solvents: water–ethanol acidified with HCl and water acidified with citric acid. Either solvent type, as well as the other parameters of the extraction process, have an impact on the level of anthocyanins in the extracts. The lowest range of extraction yield (63–68%) was obtained for a 1:7 ratio with water–citric acid solvent. The highest range of extraction yield (74–93%) was obtained for a 1:7 ratio with water–ethanol solvent. The most efficient method was extraction in a water–ethanol solvent (50/50 v/v) acidified with HCl, at a 1:7 material/solvent ratio, at 35 °C, for 15 min, providing 93% process efficiency. A strong relationship (r > 0.991) was also found between anthocyanin content and color saturation (C*) or hue (h°) in the obtained extracts. Based on the E1% coloring strength results, all the extracts obtained can be considered strong colorants, especially those obtained with the water–citric acid solvent. Ultrasonic extraction can be successfully applied to extract pigments from blackcurrant pomace and obtain, for example, food coloring. Full article

When producing fruit juices, the pomace, containing the seeds, is left as a byproduct. In this study, cold-pressed blackcurrant, raspberry, blackberry, blueberry, strawberry, and sea buckthorn seed oils and their seed meals were characterized to explore possible commercial applications. The fatty acid (FA) composition, sterol content, tocopherol content, total polyphenolic content (TP), color, ferric reducing antioxidant power (FRAP), and free-radical scavenging capacity (DPPH assay) were determined. The levels of TP ranged from 8.9 to 19.3 mg GAE/100 g of oil with the highest TP content observed in blackcurrant oil. Concerning the antioxidative activity, sea buckthorn oil and blackberry oil performed best, both exhibiting high FRAP and DPPH scavenging activities. The fatty acid profiles of all oils showed that the main polyunsaturated fatty acids were linoleic acid (C18:2) and α-linolenic acid (C18:3). When studying the sterol and tocopherol content, the highest total amount of sterols (4500 mg/kg) as well as the highest total amount of tocopherols (1036 mg/kg) were observed in blackberry oil. It can be concluded that the cold-pressed berry seed oils examined in this study exhibit interesting characteristics for further commercialization. Moreover, the seed meal is a valuable byproduct that contains high amounts of polyphenols and has a high level of antioxidant activity. Full article