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 a...
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2024-11-01
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| author | Monika Przeor Nour I. A. Mhanna Agnieszka Drożdżyńska Joanna Kobus-Cisowska |
| author_facet | Monika Przeor Nour I. A. Mhanna Agnieszka Drożdżyńska Joanna Kobus-Cisowska |
| author_sort | Monika Przeor |
| collection | DOAJ |
| description | 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+<sup>•</sup> and DPPH<sup>•</sup>), 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<sup>•</sup> 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. |
| format | Article |
| id | doaj-art-7de4afa5e22f43d386cf2212e6c7dda0 |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-7de4afa5e22f43d386cf2212e6c7dda02024-11-26T17:48:44ZengMDPI AGApplied Sciences2076-34172024-11-0114221043210.3390/app142210432The Application of Mulberry Elements into a Novel Form of Easy-to-Prepare Dried SmoothieMonika Przeor0Nour I. A. Mhanna1Agnieszka Drożdżyńska2Joanna Kobus-Cisowska3Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31 St., 60-624 Poznań, PolandDepartment of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31 St., 60-624 Poznań, PolandDepartment of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, PolandDepartment of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31 St., 60-624 Poznań, PolandThe 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+<sup>•</sup> and DPPH<sup>•</sup>), 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<sup>•</sup> 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.https://www.mdpi.com/2076-3417/14/22/10432mulberrydragon fruitdried smoothielicoricefunctional foodnutritional product |
| spellingShingle | Monika Przeor Nour I. A. Mhanna Agnieszka Drożdżyńska Joanna Kobus-Cisowska The Application of Mulberry Elements into a Novel Form of Easy-to-Prepare Dried Smoothie Applied Sciences mulberry dragon fruit dried smoothie licorice functional food nutritional product |
| title | The Application of Mulberry Elements into a Novel Form of Easy-to-Prepare Dried Smoothie |
| title_full | The Application of Mulberry Elements into a Novel Form of Easy-to-Prepare Dried Smoothie |
| title_fullStr | The Application of Mulberry Elements into a Novel Form of Easy-to-Prepare Dried Smoothie |
| title_full_unstemmed | The Application of Mulberry Elements into a Novel Form of Easy-to-Prepare Dried Smoothie |
| title_short | The Application of Mulberry Elements into a Novel Form of Easy-to-Prepare Dried Smoothie |
| title_sort | application of mulberry elements into a novel form of easy to prepare dried smoothie |
| topic | mulberry dragon fruit dried smoothie licorice functional food nutritional product |
| url | https://www.mdpi.com/2076-3417/14/22/10432 |
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