Hydrolysis of whey protein isolate using subcritical water.

Hydrolyzed whey protein isolate (WPI) is used in the food industry for protein enrichment and modification of functional properties. The purpose of the study was to determine the feasibility of subcritical water hydrolysis (SWH) on WPI and to determine the temperature and reaction time effects on the degree of hydrolysis (DH) and the production of peptides and free amino acids (AAs). Effects of temperature (150 to 320 °C) and time (0 to 20 min) were initially studied with a central composite rotatable design followed by a completely randomized factorial design with temperature (250 and 300 °C) and time (0 to 50 min) as factors.

Processing and storage effects on the ellagitannin composition of processed blackberry products.

Changes in blackberry ellagitannin composition in response to juicing (clarified and nonclarified), pureeing, canning (in water or syrup), and freezing as well as changes in processed products during 6 months of storage were investigated. Canning, pureeing, and freezing had little effect on ellagitannins, but processing berries into nonclarified and clarified juices resulted in total ellagitannin losses of 70 and 82%, respectively, due to removal of ellagitannin-rich seeds in the presscake. Minimal changes in total ellagitannin content were observed during storage of thermally processed products, but compositional changes indicative of ellagitannin depolymerization were apparent.

Dietary black raspberry anthocyanins do not alter development of obesity in mice fed an obesogenic high-fat diet.

Anthocyanins (ACNs) from various foods have been shown to minimize the development of obesity in some animal models. The objective of the current study was to compare the effects of feeding purified black raspberry (BRB) ACNs or the freeze-dried whole BRB on the development of obesity. Male C57BL/6J mice (25 days of age) were assigned at random to treatments (7/treatment; 3/cage).

Purified berry anthocyanins but not whole berries normalize lipid parameters in mice fed an obesogenic high fat diet.

Male C57BL/6 mice received diets with either 10% of kcal from fat, or a high fat diet [45% (HF45) or 60% (HF60) kcal from fat]. Diets were prepared with or without freeze-dried powders (10%) from whole blueberries (BB), strawberries (SB), Concord grape or black raspberry. In the 2nd study, purified anthocyanins (ACNs) from SB or BB were added to the drinking water of the treatments fed the HF60 diet.

Phenolic acids in black raspberry and in the gastrointestinal tract of pigs following ingestion of black raspberry.

Black raspberries (BRB) contain high levels of polyphenols and have been demonstrated to be chemopreventive. In order to investigate the underlying mechanism and study the metabolism of anthocyanins, pigs were fed freeze-dried BRB powder or purified diet (control) and three segments of the gastrointestinal (GI) tract (small intestine, cecum, and colon; 4 h after feeding) were collected for analysis of phenolic acids. Protocatechuic acid was the major phenolic acid (8.

Ellagitannin composition of blackberry as determined by HPLC-ESI-MS and MALDI-TOF-MS.

Blackberries ( Rubus sp.) were evaluated by high-performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS) and matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry (MALDI-TOF-MS) to identify the ellagitannins present in flesh, torus (receptacle tissue), and seeds. Most ellagitannins were present (or detectable) only in seed tissues.

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products.

Blackberries are a rich source of polyphenolics, particularly anthocyanins, that may contribute to the reduced risk of chronic disease; however, as with most berries, the fresh fruit are only seasonally available. With most of the blackberries consumed as frozen or in thermally processed forms after long-term storage, the purpose of this study was to evaluate the effects of processing and 6 months of storage on the anthocyanins and antioxidant capacity of blackberries that were individually quick-frozen (IQF), canned-in-syrup, canned-in-water, pureed, and juiced (clarified and nonclarified). Monomeric anthocyanins, percent polymeric color, and antioxidant capacity by oxygen radical absorbance capacity (ORAC FL) and photochemiluminescence (PCL) were determined postprocessing (1 day) and after 1, 3, and 6 months of storage.

Whole berries versus berry anthocyanins: interactions with dietary fat levels in the C57BL/6J mouse model of obesity.

Male C57BL/6J mice received diets with either 10% of calories from fat (LF) or a high-fat diet [45% (HF45) or 60% (HF60) calories from fat] for 92 days (expt 1) or 70 days (expt 2). These were given with or without freeze-dried powders from whole blueberries (BB) or strawberries (SB) (expt 1) or purified anthocyanin extracts from BB or SB (expt 2). Body composition was determined utilizing Echo MRI.