Characterization of black raspberry functional food products for cancer prevention human clinical trials.
J Agric Food Chem
; 62(18): 3997-4006, 2014 May 07.
Article
em En
| MEDLINE
| ID: mdl-24345009
ABSTRACT
Our team is designing and fully characterizing black raspberry (BRB) food products suitable for long-term cancer prevention studies. The processing, scale-up, and storage effects on the consistency, quality, bioactive stability, and sensory acceptability of two BRB delivery systems of various matrices are presented. BRB dosage, pH, water activity, and texture were consistent in the scale-up production. Confections retained >90% of anthocyanins and ellagitannin after processing. Nectars had >69% of anthocyanins and >66% of ellagitannin retention, which varied with BRB dosage due to the processing difference. Texture remained unchanged during storage. BRB products consumed in a prostate cancer clinical trial were well accepted in sensory tests. Thus, this study demonstrates that two different BRB foods can be formulated to meet quality standards with a consistent bioactive pattern and successfully scaled up for a large human clinical trial focusing on cancer risk and other health outcomes.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Contexto em Saúde:
1_ASSA2030
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2_ODS3
Base de dados:
MEDLINE
Assunto principal:
Neoplasias da Próstata
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Alimento Funcional
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Rubus
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Frutas
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Neoplasias
Tipo de estudo:
Clinical_trials
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Guideline
Limite:
Humans
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Male
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Middle aged
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2014
Tipo de documento:
Article