NMR-based metabolomics of dried berries in comparison with dietary supplements.

Consumption of dried berries is increasing worldwide due to their health benefits. This popularity has introduced berry-based supplements as an easier way to take in berry nutrients. The chemical composition of six dried berries (blueberry, cranberry, goji berry, golden berry, maqui berry, and raspberry) were compared to their berry-based supplements by metabolomics using nuclear magnetic resonance spectroscopy (NMR). Thirty-three metabolites were identified and 23 were quantified. Chemometric analysis of berries revealed that goji berry showed the highest content of amino and organic acids, while cranberry and golden berry showed a high carbohydrate content. Fatty acids were predominant in blueberry, golden berry, maqui berry, and raspberry. Additionally, an exploratory analysis of phenolic compounds in berry extracts were conducted. phenolic compounds in berry extracts could be correlated with their antioxidant activity. Additionally, derived supplements did not show similarities with their respective berry, suggesting the minimal addition of dried berry in their formulation. Thus, non-declared additives have highlighted the importance of food safety investigation.

Barra de cereais com adição de farinha de casca de chuchu: caracterização físico-química e sensorial entre crianças / Cereal bar with added chayote peel flour: physico-chemical and sensory characteristics among children

O estudo objetivou verificar a aceitabilidade sensorial de barras de cereais tradicional e barras de cereais adicionadas de farinha de casca de chuchu, bem como determinar e comparar as composições físico-químicas entre as formulações. Foram elaboradas e analisadas cinco formulações de barras de cereais, sendo: F1: padrão (0%) e as demais adicionadas de farinha de casca de chuchu nas proporções de 6,75% (F2); 13,5%(F3); 20,25% (F4) e; 27% (F5). Participaram da análise sensorial 60 provadores, com idade entre 7 a 10 anos.Não houve diferença significativa (p>0,05) nos atributos aparência, aroma, textura e cor entre as formulações.Para os atributos sabor, aceitação global e intenção de compra, notas maiores foram observadas na amostra padrão quando comparada à F5, sem diferença entre as notas dadas às demais amostras. Não houve diferença estatística (p>0,05) para os teores de umidade, proteínas, lipídios e calorias entre as formulações F1 e F4. Entretanto, maiores teores de cinzas e fibra alimentar e menor teor de carboidratos foram observados em F4 comparada a F1. A comparação entre os produtos permitiu comprovar que um nível de adição de até 20,25%de farinha de casca de chuchu em barras de cereais teve uma boa aceitação sensorial junto ao painel infantil, semelhante ao produto padrão e com boas expectativas de comercialização.

The study aimed to verify the sensory acceptability of traditional cereal bars and cereal bars added with chayote peel flour, and determine the physico-chemical compositions of their formulations. Five cereal bars formulas were prepared and analyzed as follows: F1: standard (0%) and with the addition of chayote peel flour in the proportions of 6.75% (F2); 13.5% (F3); 20.25% (F4) and 27% (F5). Sixty tasters, aged 7-10 took part in the sensorial analysis. There was no significant difference (p> 0.05) regarding appearance, aroma,texture and color among formulations. For the attributes taste, overall acceptance and purchase intention, higher scores were given towards the standard sample when compared to F5, but no differences were observed among the other sample scores. There was no statistical difference (p>0.05) for moisture, protein, fat and calories between F1 and F4 formulations. However, higher levels of ash and dietary fiber and lower level of carbohydrates were observed in F4 compared to F1. The formulas preparation demonstrated that alevel of addition of up to 20.25% of chayote peel flour in cereal bars was well accepted by the panel, with asensory acceptance similar to the standard product and good trading expectation.