One-bite-sized 3D printed finger foods, oriented to malnutrition, sarcopenia and frailty prevention in the older people.

Background: In this study, innovative chocolate, citrus and mixture flavoured tofu-based nutritionally customised, dysphagia-oriented, comfortably consumed, appetising, one-bite-sized finger foods, oriented to malnutrition, sarcopenia and frailty prevention in older people were created by using 3D printing technology. Developed products were characterised by evaluating chemical composition and physical properties and performing sensory evaluation among geriatric clinic residents (≥60 years).

Results: The dietary composition of the developed foods was: 19-21 g (100 g) protein, 6-8 g (100 g) fibre, 8-9 g (100 g) fat, 11 mg (100 g) iron, 14 mg (100 g) zinc, 70 μg (100 g) selenium.

Novel Formulation of Bigel-Based Vegetable Oil Spreads Enriched with Lingonberry Pomace.

In this study, bigel-based vegetable oil spreads with lingonberry pomace addition were prepared. The impact of gelatin, agar and collagen was examined as structuring agents as was the effect of lecithin concentration (0.5, 1.

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties.

This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties. The composition and several physicochemical and adsorption properties associated with their functionality were investigated. Tested berry pomace powders were rich in dietary soluble fiber (4.

Bioactive Compounds, Antioxidant, and Antibacterial Properties of Berries: Evaluation of 11 Cultivars.

The aim of the study was to evaluate 11 cultivars of blue honeysuckle ( L.) for bioactive compounds, antioxidant capacity, and the antibacterial activity of berries. Total phenolic contents (TPCs) and total anthocyanin contents (TACs) were established by using ethanolic extracts.

Formulating protein-based beverages for the dysphagia diets of the elderly: viscosity, protein quality, in vitro digestion, and consumers acceptability.

Background: Dysphagia is defined as a disorder of the swallowing mechanism. The most common management of dysphagia is diet modification by thickening food and beverages. This study aimed to obtain protein-based beverages for the dysphagia diets of the elderly, corresponding to the 'honey' (III) level of dysphagia fluids according to the National Dysphagia Diet classifications, and containing 100 g kg of good-quality proteins with a high rate of hydrolysis during digestion.

Designing multiple bioactives loaded emulsions for the formulations for diets of elderly.

In this study, a stable double emulsion loaded with essential bioactives for the elderly was prepared using a two-step mechanical emulsification process. Vitamins B6, B12, and C and anthocyanin-rich black chokeberry pomace extract were added in the inner water phase and vitamins A and D3 were added in the oil phase of the double emulsion. The loaded emulsion showed excellent creaming stability (<96%), even distribution of droplet size, and high viscosity during 30 days of storage.

Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models.

This study explored the influence of different emulsification layers as mono- and bilayers on lipid digestion by using in vitro and in vivo digestion methods. The monolayer emulsion of rapeseed oil contained whey proteins and the bilayer emulsion, whey proteins and carboxymethyl cellulose. The in vitro digestion using human gastrointestinal enzymes showed that the lipid digestion as free fatty acids was slowed down in the bilayer emulsion compared with the monolayer.

Biosynthesis of silver nanoparticles using lingonberry and cranberry juices and their antimicrobial activity.

In this study lingonberry and cranberry juices were used for silver nanoparticle synthesis. The berry juices were characterized by total phenolics, total anthocyanins and benzoic acid content, respectively 1.9-2.

Evaluation of the biochemical components and chromatic properties of the juice of Vaccinium macrocarpon Aiton and Vaccinium oxycoccos L.

Benzoic acid, total anthocyanins, soluble solids, titratable acidity, and colour properties in juice of the American cranberry Vaccinium macrocarpon and the European cranberry Vaccinium oxycoccos were investigated. Berry juices of V. macrocarpon cultivars were distinguished by their higher total anthocyanin and benzoic acid amounts.

Phenolics and anthocyanins in berries of European cranberry and their antimicrobial activity.

Unlabelled: European cranberry is a berry plant rich in biologically active substances, making it valued by both the phyto-pharmaceutical and food industries. The aim of this study was to examine the accumulation of phenolic compounds and anthocyanins in berries of European cranberry and to assess their antibacterial activity.

Material And Methods: Different wild clones of European cranberry were investigated according to berry weight and the amounts of total phenolics and anthocyanins.

Comparative study of anthocyanin composition, antimicrobial and antioxidant activity in bilberry (Vaccinium myrtillus L.) and blueberry (Vaccinium corymbosum L.) fruits.

Simultaneous comparison of bilberry (Vaccinium myrtillus L.) and blueberry (Vaccinium corymbosum L) fruits for their anthocyanin composition, antimicrobial and antioxidant activity is reported. The aim of this study was to investigate and to compare anthocyanin composition, antimicrobial and antioxidant activity in bilberry and blueberry fruits and their skins.

HPLC determination of the composition and stability of blackcurrant anthocyanins.

High-performance liquid chromatography with UV and mass spectrometry detectors are used to monitor the composition and stability of anthocyanins in blackcurrants harvested from different Ribes nigrum breeds at various ripeness phases. The highest amounts of pigments are found in overripe berries. The concentration of anthocyanins is higher in the berries of late blackcurrant breeds (Vakariai and Ben Alder).