Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline

Journals

Article Types

Countries / Regions

Search Results (2)

Search Parameters:
Keywords = bog bilberry juice

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
27 pages, 4662 KiB  
Review
Vaccinium uliginosum and Vaccinium myrtillus—Two Species—One Used as a Functional Food
by Agnieszka Kopystecka, Ilona Kozioł, Dominika Radomska, Krzysztof Bielawski, Anna Bielawska and Monika Wujec
Nutrients 2023, 15(19), 4119; https://doi.org/10.3390/nu15194119 - 23 Sep 2023
Cited by 16 | Viewed by 4536
Abstract
Vaccinium uliginosum L. (commonly known as bog bilberry) and Vaccinium myrtillus L. (commonly known as bilberry) are species of the genus Vaccinium (family Ericaceae). The red–purple–blue coloration of blueberries is attributed largely to the anthocyanins found in bilberries. Anthocyanins, known for their [...] Read more.
Vaccinium uliginosum L. (commonly known as bog bilberry) and Vaccinium myrtillus L. (commonly known as bilberry) are species of the genus Vaccinium (family Ericaceae). The red–purple–blue coloration of blueberries is attributed largely to the anthocyanins found in bilberries. Anthocyanins, known for their potent biological activity as antioxidants, have a significant involvement in the prophylaxis of cancer or other diseases, including those of metabolic origin. Bilberry is the most important economically wild berry in Northern Europe, and it is also extensively used in juice and food production. A review of the latest literature was performed to assess the composition and biological activity of V. uliginosum and V. myrtillus. Clinical studies confirm the benefits of V. uliginosum and V. myrtillus supplementation as part of a healthy diet. Because of their antioxidant, anti-inflammatory, anti-cancer, and apoptosis-reducing activity, both bog bilberries and bilberries can be used interchangeably as a dietary supplement with anti-free radical actions in the prevention of cancer diseases and cataracts, or as a component of sunscreen preparations. Full article
(This article belongs to the Special Issue The Action of Bioactive Compounds on Human Health or Disease)
Show Figures

Graphical abstract

20 pages, 5716 KiB  
Article
Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice
by Yuqi Chen, Xiaoyu Ouyang, Oskar Laaksonen, Xiaoyu Liu, Yuan Shao, Hongfei Zhao, Bolin Zhang and Baoqing Zhu
Foods 2019, 8(10), 430; https://doi.org/10.3390/foods8100430 - 21 Sep 2019
Cited by 20 | Viewed by 4793
Abstract
This study investigated the impact of Lactobacillus acidophilus NCFM, Oenococcus oeni Viniflora® Oenos and Lactobacillus brevis CICC 6239 on bog bilberry juice with a considerably low pH and rich in anthocyanins content. Moreover, the effects of the strains on the composition of [...] Read more.
This study investigated the impact of Lactobacillus acidophilus NCFM, Oenococcus oeni Viniflora® Oenos and Lactobacillus brevis CICC 6239 on bog bilberry juice with a considerably low pH and rich in anthocyanins content. Moreover, the effects of the strains on the composition of phenolic compounds, amino acids, ammonium ion, biogenic amines, reduced sugars, organic acids, and color parameters of the juice were studied. All three bacteria consumed sugars and amino acids but exhibited different growth patterns. Lactic acid was detected only in L. acidophilus inoculated juice. The content of the phenolic compounds, especially anthocyanins, decreased in juice after inoculation. The CIELa*b* analysis indicated that the juice inoculated with L. acidophilus and O. oeni showed a decrease on a* and b* (less red and yellow) but an increase on L (more lightness), whereas the color attributes of L. brevis inoculated juice did not significantly change. Based on this study, L. brevis showed the most optimal performance in the juice due to its better adaptability and fewer effects on the appearance of juice. This study provided a useful reference on the metabolism of lactic acid bacteria in low pH juice and the evolution of primary and secondary nutrients in juice after inoculated with lactic acid bacteria. Full article
Show Figures

Figure 1

Back to TopTop