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10.3390/foods10040792
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Article

Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability

by
Kati Väkeväinen
1,*,
Noora Rinkinen
1,
Roosa-Maria Willman
1,
Jenni Lappi
2,
Kaisa Raninen
1,3,
Anna Kårlund
1,
Santtu Mikkonen
4,5,
Carme Plumed-Ferrer
6 and
Marjukka Kolehmainen
1
1
Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland
2
Faculty of Business, Tourism and Hospitality, Savonia University of Applied Sciences, P.O. Box 6, 70201 Kuopio, Finland
3
SIB Labs, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland
4
Department of Applied Physics, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland
5
Department of Environmental and Biological Sciences, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland
6
Probitat Ltd., Microkatu 1R, 70210 Kuopio, Finland
*
Author to whom correspondence should be addressed.
Foods 2021, 10(4), 792; https://doi.org/10.3390/foods10040792
Submission received: 21 March 2021 / Revised: 2 April 2021 / Accepted: 3 April 2021 / Published: 7 April 2021
(This article belongs to the Special Issue Chemosensory Perception in Food)
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Abstract

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.
Keywords: blackcurrant berries; vegan; sensory evaluation; probiotic; Lactoplantibacillus plantarum blackcurrant berries; vegan; sensory evaluation; probiotic; Lactoplantibacillus plantarum
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MDPI and ACS Style

Väkeväinen, K.; Rinkinen, N.; Willman, R.-M.; Lappi, J.; Raninen, K.; Kårlund, A.; Mikkonen, S.; Plumed-Ferrer, C.; Kolehmainen, M. Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability. Foods 2021, 10, 792. https://doi.org/10.3390/foods10040792

AMA Style

Väkeväinen K, Rinkinen N, Willman R-M, Lappi J, Raninen K, Kårlund A, Mikkonen S, Plumed-Ferrer C, Kolehmainen M. Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability. Foods. 2021; 10(4):792. https://doi.org/10.3390/foods10040792

Chicago/Turabian Style

Väkeväinen, Kati, Noora Rinkinen, Roosa-Maria Willman, Jenni Lappi, Kaisa Raninen, Anna Kårlund, Santtu Mikkonen, Carme Plumed-Ferrer, and Marjukka Kolehmainen. 2021. "Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability" Foods 10, no. 4: 792. https://doi.org/10.3390/foods10040792

APA Style

Väkeväinen, K., Rinkinen, N., Willman, R.-M., Lappi, J., Raninen, K., Kårlund, A., Mikkonen, S., Plumed-Ferrer, C., & Kolehmainen, M. (2021). Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability. Foods, 10(4), 792. https://doi.org/10.3390/foods10040792

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