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Volume 13
Issue 15
10.3390/foods13152402
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Article

Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders

by
Pasquale Roppolo
1,
Carla Buzzanca
2,*,
Angela D’Amico
2,
Alessandra Culmone
1,
Ilenia Tinebra
1,
Roberta Passafiume
1,
Sonia Bonacci
3,
Vittorio Farina
1 and
Vita Di Stefano
2,4
1
Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90133 Palermo, Italy
2
Department of Biological, Chemical, and Pharmaceutical Sciences and Technologies, University of Palermo, 90133 Palermo, Italy
3
Department of Health Sciences, University Magna Græcia of Catanzaro, Germaneto, 88100 Catanzaro, Italy
4
National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
*
Author to whom correspondence should be addressed.
Foods 2024, 13(15), 2402; https://doi.org/10.3390/foods13152402
Submission received: 11 July 2024 / Revised: 26 July 2024 / Accepted: 26 July 2024 / Published: 29 July 2024
(This article belongs to the Special Issue Dough and Bakery Products: Deep Processing, Functional Properties and Nutritive Value)
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Abstract

In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberries into powders, comparing it with traditional hot air drying (HAD). US-HAD reduced the drying time and achieved a final moisture content of 12%. Physicochemical analyses (colourimetry, total soluble solids, titratable acidity, and total phenolic content) were conducted on fresh fruit, powders, and fortified cookies. US-HAD cookies exhibited promising antioxidant activity, with ABTS values ranging from 8.049 to 8.536 mmol TEAC/100 g and DPPH values from 8.792 to 9.232 mmol TEAC/100 g, significantly higher than control cookies. The TPC was 13.033 mgGAE/g in HAD cookies and 13.882 mgGAE/g in US-HAD cookies. UHPLC-ESI-MS analysis showed an increase in phenolic compounds content in fortified cookies compared to the control. Sensory analysis highlighted a superior blackberry flavour and overall acceptability in US-HAD cookies, with statistical analysis confirming their superior nutritional and sensory qualities. Integrating US-HAD blackberry powder into cookies helps reduce food waste and enhances the nutritional profiles of baked goods, offering functional foods with health benefits. This work provides a scientific basis for developing enriched functional cookies, offering a healthy and sustainable alternative for utilising damaged fruits.
Keywords: ultrasound-assisted hot air drying; blackberry powder; physicochemical properties; antioxidant properties; polyphenols; sensory evaluation; fortified foods ultrasound-assisted hot air drying; blackberry powder; physicochemical properties; antioxidant properties; polyphenols; sensory evaluation; fortified foods

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MDPI and ACS Style

Roppolo, P.; Buzzanca, C.; D’Amico, A.; Culmone, A.; Tinebra, I.; Passafiume, R.; Bonacci, S.; Farina, V.; Di Stefano, V. Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders. Foods 2024, 13, 2402. https://doi.org/10.3390/foods13152402

AMA Style

Roppolo P, Buzzanca C, D’Amico A, Culmone A, Tinebra I, Passafiume R, Bonacci S, Farina V, Di Stefano V. Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders. Foods. 2024; 13(15):2402. https://doi.org/10.3390/foods13152402

Chicago/Turabian Style

Roppolo, Pasquale, Carla Buzzanca, Angela D’Amico, Alessandra Culmone, Ilenia Tinebra, Roberta Passafiume, Sonia Bonacci, Vittorio Farina, and Vita Di Stefano. 2024. "Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders" Foods 13, no. 15: 2402. https://doi.org/10.3390/foods13152402

APA Style

Roppolo, P., Buzzanca, C., D’Amico, A., Culmone, A., Tinebra, I., Passafiume, R., Bonacci, S., Farina, V., & Di Stefano, V. (2024). Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders. Foods, 13(15), 2402. https://doi.org/10.3390/foods13152402

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