TY - JOUR
T1 - Potential of Probiotic Frozen Blackcurrant Products
T2 - Consumer Preference, Physicochemical Characterization, and Cell Viability
AU - Väkeväinen, Kati
AU - Rinkinen, Noora
AU - Willman, Roosa-Maria
AU - Lappi, Jenni
AU - Raninen, Kaisa
AU - Karlund, Anna
AU - Mikkonen, Santtu
AU - Plumed-Ferrer, Carme
AU - Kolehmainen, Marjukka
N1 - Funding Information:
We are grateful to Riitta Venäläinen, Kristiina Kinnunen, Sanna Puranen, and Marion a Bisiaux for their technical assistance. We would also like to thank Urpo Hirvonen and Petri Hanhineva from SavoGrow Ltd., and R&D specialist Johanna Kantala from Savonia University of Applied Sciences, for their expertise on product development and consumer sensory evaluations. We thank Pakkasmarja Ltd. and Probitat Ltd. for providing the ingredients and know-how for preparing the products. We want to acknowledge the Regional Food Valley Project (A73605), funded by the European Regional Development Fund, for supporting the networking between food companies and organizations.
Funding Information:
Acknowledgments: We are grateful to Riitta Venäläinen, Kristiina Kinnunen, Sanna Puranen, and Marion a Bisiaux for their technical assistance. We would also like to thank Urpo Hirvonen and Petri Hanhineva from SavoGrow Ltd., and R&D specialist Johanna Kantala from Savonia University of Applied Sciences, for their expertise on product development and consumer sensory evaluations. We thank Pakkasmarja Ltd. and Probitat Ltd. for providing the ingredients and know-how for preparing the products. We want to acknowledge the Regional Food Valley Project (A73605), funded by the European Regional Development Fund, for supporting the networking between food companies and organizations.
Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/4/7
Y1 - 2021/4/7
N2 - Blackcurrant is a healthy, affordable, and traditionally gardened berry that, thus far, has been underused in food applications. From the consumers’ point of view, the acidic taste of blackcurrants is a challenge; therefore, these berries have mainly been utilized for sugary juice production. This research study aimed to develop a frozen vegan blackcurrant product with pleasant sensory properties and potential probiotic function. A candidate probiotic, Lactoplantibacillus plantarum Q823, was used in the manufacturing process. The physicochemical properties, nutritional composition, and consumer preference for the developed product were assessed, as was the viability of L. plantarum Q823 during storage time and in an in vitro gastrointestinal model. Consumers (n = 71) perceived the developed product to be pleasant. L. plantarum Q823 had high viability counts (log colony forming units (cfu) g−1 7.0 ± 0.38) in the final product, although the viability of L. plantarum Q823 during storage time needs to be enhanced to obtain a probiotic product. Thus, within an optimized formulation, blackcurrant berries represent a potential raw material for functional frozen food products.
AB - Blackcurrant is a healthy, affordable, and traditionally gardened berry that, thus far, has been underused in food applications. From the consumers’ point of view, the acidic taste of blackcurrants is a challenge; therefore, these berries have mainly been utilized for sugary juice production. This research study aimed to develop a frozen vegan blackcurrant product with pleasant sensory properties and potential probiotic function. A candidate probiotic, Lactoplantibacillus plantarum Q823, was used in the manufacturing process. The physicochemical properties, nutritional composition, and consumer preference for the developed product were assessed, as was the viability of L. plantarum Q823 during storage time and in an in vitro gastrointestinal model. Consumers (n = 71) perceived the developed product to be pleasant. L. plantarum Q823 had high viability counts (log colony forming units (cfu) g−1 7.0 ± 0.38) in the final product, although the viability of L. plantarum Q823 during storage time needs to be enhanced to obtain a probiotic product. Thus, within an optimized formulation, blackcurrant berries represent a potential raw material for functional frozen food products.
UR - http://www.scopus.com/inward/record.url?scp=85104226350&partnerID=8YFLogxK
U2 - 10.3390/foods10040792
DO - 10.3390/foods10040792
M3 - Article
SN - 2304-8158
VL - 10
JO - Foods
JF - Foods
IS - 4
M1 - 792
ER -