Bilberry and bilberry press cake as sources of dietary fibre

Anna-Marja Aura, Ulla Holopainen-Mantila, Juhani Sibakov, Tuija Kössö, Mirja Mokkila, Poutanen Kaisa

Research output: Contribution to journalArticleScientificpeer-review

8 Citations (Scopus)

Abstract

BACKGROUND: Dietary recommendations for Nordic countries urge the use of plant foods as a basis for healthy nutrition. Currently, the level of dietary fibre (DF) intake is not adequate. Berries are an elementary part of the recommended Nordic healthy diet and could be consumed in higher amounts. MATERIALS AND METHODS: Finnish bilberries and a bilberry press cake from juice processing were studied for DF content, carbohydrate composition, and non-carbohydrate fibre content, which was analysed as sulphuric acid insoluble and soluble material. The microstructure of all samples was also studied using light microscopy and toluidine blue O, calcofluor, and acid fuchsin staining. RESULTS: The total DF contents of fresh and freeze-dried bilberries and the press cake were 3.0, 24.1, and 58.9%, respectively. Most of the DF was insoluble. Only about half of it was carbohydrate, the rest being mostly sulphuric acid-insoluble material, waxy cutin from skins, and resilient seeds. Bilberry seeds represented over half of the press cake fraction, and in addition to skin, they were the major DF sources. Microscopy revealed that skins in the press cake were intact and the surface of the seeds had thick-walled cells. CONCLUSIONS: Bilberry press cake is thus a good source of insoluble non-carbohydrate DF, and could be used to provide DF-rich foods to contribute to versatile intake of DF.
Original languageEnglish
Article number28367
Number of pages1
JournalFood and Nutrition Research
Volume59
DOIs
Publication statusPublished - Jan 2015
MoE publication typeA1 Journal article-refereed

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Vaccinium myrtillus
oilseed cakes
bilberries
Dietary Fiber
dietary fiber
fiber content
Seeds
sulfuric acid
Skin
Microscopy
seeds
Carbohydrates
Scandinavian and Nordic Countries
cutin
Tolonium Chloride
toluidine blue
carbohydrate composition
Edible Plants
Acids
dietary recommendations

Cite this

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title = "Bilberry and bilberry press cake as sources of dietary fibre",
abstract = "BACKGROUND: Dietary recommendations for Nordic countries urge the use of plant foods as a basis for healthy nutrition. Currently, the level of dietary fibre (DF) intake is not adequate. Berries are an elementary part of the recommended Nordic healthy diet and could be consumed in higher amounts. MATERIALS AND METHODS: Finnish bilberries and a bilberry press cake from juice processing were studied for DF content, carbohydrate composition, and non-carbohydrate fibre content, which was analysed as sulphuric acid insoluble and soluble material. The microstructure of all samples was also studied using light microscopy and toluidine blue O, calcofluor, and acid fuchsin staining. RESULTS: The total DF contents of fresh and freeze-dried bilberries and the press cake were 3.0, 24.1, and 58.9{\%}, respectively. Most of the DF was insoluble. Only about half of it was carbohydrate, the rest being mostly sulphuric acid-insoluble material, waxy cutin from skins, and resilient seeds. Bilberry seeds represented over half of the press cake fraction, and in addition to skin, they were the major DF sources. Microscopy revealed that skins in the press cake were intact and the surface of the seeds had thick-walled cells. CONCLUSIONS: Bilberry press cake is thus a good source of insoluble non-carbohydrate DF, and could be used to provide DF-rich foods to contribute to versatile intake of DF.",
author = "Anna-Marja Aura and Ulla Holopainen-Mantila and Juhani Sibakov and Tuija K{\"o}ss{\"o} and Mirja Mokkila and Poutanen Kaisa",
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language = "English",
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Bilberry and bilberry press cake as sources of dietary fibre. / Aura, Anna-Marja; Holopainen-Mantila, Ulla; Sibakov, Juhani; Kössö, Tuija; Mokkila, Mirja; Kaisa, Poutanen.

In: Food and Nutrition Research, Vol. 59, 28367, 01.2015.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Bilberry and bilberry press cake as sources of dietary fibre

AU - Aura, Anna-Marja

AU - Holopainen-Mantila, Ulla

AU - Sibakov, Juhani

AU - Kössö, Tuija

AU - Mokkila, Mirja

AU - Kaisa, Poutanen

PY - 2015/1

Y1 - 2015/1

N2 - BACKGROUND: Dietary recommendations for Nordic countries urge the use of plant foods as a basis for healthy nutrition. Currently, the level of dietary fibre (DF) intake is not adequate. Berries are an elementary part of the recommended Nordic healthy diet and could be consumed in higher amounts. MATERIALS AND METHODS: Finnish bilberries and a bilberry press cake from juice processing were studied for DF content, carbohydrate composition, and non-carbohydrate fibre content, which was analysed as sulphuric acid insoluble and soluble material. The microstructure of all samples was also studied using light microscopy and toluidine blue O, calcofluor, and acid fuchsin staining. RESULTS: The total DF contents of fresh and freeze-dried bilberries and the press cake were 3.0, 24.1, and 58.9%, respectively. Most of the DF was insoluble. Only about half of it was carbohydrate, the rest being mostly sulphuric acid-insoluble material, waxy cutin from skins, and resilient seeds. Bilberry seeds represented over half of the press cake fraction, and in addition to skin, they were the major DF sources. Microscopy revealed that skins in the press cake were intact and the surface of the seeds had thick-walled cells. CONCLUSIONS: Bilberry press cake is thus a good source of insoluble non-carbohydrate DF, and could be used to provide DF-rich foods to contribute to versatile intake of DF.

AB - BACKGROUND: Dietary recommendations for Nordic countries urge the use of plant foods as a basis for healthy nutrition. Currently, the level of dietary fibre (DF) intake is not adequate. Berries are an elementary part of the recommended Nordic healthy diet and could be consumed in higher amounts. MATERIALS AND METHODS: Finnish bilberries and a bilberry press cake from juice processing were studied for DF content, carbohydrate composition, and non-carbohydrate fibre content, which was analysed as sulphuric acid insoluble and soluble material. The microstructure of all samples was also studied using light microscopy and toluidine blue O, calcofluor, and acid fuchsin staining. RESULTS: The total DF contents of fresh and freeze-dried bilberries and the press cake were 3.0, 24.1, and 58.9%, respectively. Most of the DF was insoluble. Only about half of it was carbohydrate, the rest being mostly sulphuric acid-insoluble material, waxy cutin from skins, and resilient seeds. Bilberry seeds represented over half of the press cake fraction, and in addition to skin, they were the major DF sources. Microscopy revealed that skins in the press cake were intact and the surface of the seeds had thick-walled cells. CONCLUSIONS: Bilberry press cake is thus a good source of insoluble non-carbohydrate DF, and could be used to provide DF-rich foods to contribute to versatile intake of DF.

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DO - 10.3402/fnr.v59.28367

M3 - Article

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JO - Food and Nutrition Research

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