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Volume 30
Issue 24
10.3390/molecules30244677
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Impact of Viburnum opulus L. Fruit Extracts on the Physicochemical, Sensory, and Bioactive Properties of Wheat Waffles

by
Begümhan Ömeroğlu Gülada
1,
Urszula Złotek
2,*,
Urszula Gawlik
2,
Dariusz Kowalczyk
2,
Duygu Taşkın
3,
Turgut Taşkın
4,
Anna Jakubczyk
2 and
Fatma Esra Güneş
5
1
Department of Nutrition and Dietetics, Faculty of Health Sciences, Balikesir University, Çağış Yerleşkesi, Bigadiç, 10463 Balıkesir, Turkey
2
Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
3
Department of Analytical Chemistry, Faculty of Pharmacy, University of Health Sciences, Tibbiye Cad. No. 38, Üsküdar, 34668 Istanbul, Turkey
4
Department of Pharmacognosy, Faculty of Pharmacy, Marmara University, Başıbüyük Yolu, Başıbüyük, 34854 Istanbul, Turkey
5
Department of Nutrition and Dietetics, Faculty of Health Sciences, Medeniyet University, Şehit Hakan Kurban Cd. No. 44, Kartal, 34862 Istanbul, Turkey
*
Author to whom correspondence should be addressed.
Molecules 2025, 30(24), 4677; https://doi.org/10.3390/molecules30244677
Submission received: 30 October 2025 / Revised: 1 December 2025 / Accepted: 3 December 2025 / Published: 5 December 2025
(This article belongs to the Special Issue New Achievements and Challenges in Food Chemistry)
Versions Notes

Abstract

This study aimed to compare the phenolic profiles and bioactive properties of powdered aqueous (AVOE) and methanolic (MVOE) Viburnum opulus L. fruit extracts and compare the effect of increasing concentrations of these extracts on the physicochemical, sensory, and bioactive properties of wheat waffles. The polyphenol content and bioactivity of the extracts and waffles were assessed based on their water–ethanol and phosphate-buffered saline extracts, as well as on samples after in vitro digestion. MVOE and MVOE-enriched waffles showed superior, statistically significant antioxidant and anti-inflammatory activity compared to AVOE and AVOE-enriched waffles. Functional analyses revealed that the enrichment level affected water absorption, texture, and sensory perception, with reduced acceptability at high aqueous extract levels. Overall, methanolic extract enrichment provided the best balance between functionality and bioactivity, and waffles enriched with the highest amount of MVOE were characterized by having the highest potentially bioavailable polyphenol fraction (17.47 ± 1.01 mg GAE/gDW) as well as the strongest ability to inhibit LOX and XO activity (EC50 = 8.55 ± 0.16 and 9.25 ± 0.01 mgDW/mL, respectively) with simultaneous high consumer acceptability. These results confirm the applicability of VO extracts in food formulations and potential health benefits, offering a basis for future clinical studies on VO-enriched functional foods.
Keywords: Viburnum opulus fruit; European cranberrybush; polyphenols; waffles; enriched food; functional food Viburnum opulus fruit; European cranberrybush; polyphenols; waffles; enriched food; functional food

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MDPI and ACS Style

Ömeroğlu Gülada, B.; Złotek, U.; Gawlik, U.; Kowalczyk, D.; Taşkın, D.; Taşkın, T.; Jakubczyk, A.; Güneş, F.E. Impact of Viburnum opulus L. Fruit Extracts on the Physicochemical, Sensory, and Bioactive Properties of Wheat Waffles. Molecules 2025, 30, 4677. https://doi.org/10.3390/molecules30244677

AMA Style

Ömeroğlu Gülada B, Złotek U, Gawlik U, Kowalczyk D, Taşkın D, Taşkın T, Jakubczyk A, Güneş FE. Impact of Viburnum opulus L. Fruit Extracts on the Physicochemical, Sensory, and Bioactive Properties of Wheat Waffles. Molecules. 2025; 30(24):4677. https://doi.org/10.3390/molecules30244677

Chicago/Turabian Style

Ömeroğlu Gülada, Begümhan, Urszula Złotek, Urszula Gawlik, Dariusz Kowalczyk, Duygu Taşkın, Turgut Taşkın, Anna Jakubczyk, and Fatma Esra Güneş. 2025. "Impact of Viburnum opulus L. Fruit Extracts on the Physicochemical, Sensory, and Bioactive Properties of Wheat Waffles" Molecules 30, no. 24: 4677. https://doi.org/10.3390/molecules30244677

APA Style

Ömeroğlu Gülada, B., Złotek, U., Gawlik, U., Kowalczyk, D., Taşkın, D., Taşkın, T., Jakubczyk, A., & Güneş, F. E. (2025). Impact of Viburnum opulus L. Fruit Extracts on the Physicochemical, Sensory, and Bioactive Properties of Wheat Waffles. Molecules, 30(24), 4677. https://doi.org/10.3390/molecules30244677

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