Search Results (23)

Background: Premium table grapes are often underutilized for winemaking due to suboptimal sugar–acid balance and limited aroma complexity. This study evaluated the chemical and sensory characteristics of wine produced through mixed fermentation of yeasts and lactic acid bacteria (LAB) to valorize Kyoho grapes. Methods: Kyoho grapes were fermented using a sequential yeast inoculation (Hanseniaspora opuntiae followed by Saccharomyces cerevisiae, HO+SC), combined with either simultaneous (SIM-MLF) or sequential (SEQ-MLF) malolactic fermentation using Lactoplantibacillus plantarum. Volatile compounds were quantified via Gas Chromatography with Flame Ionization Detection (GC-FID), and consumer sensory evaluation was conducted. Results: The HO +SC fermentation increased total ester content 4.21-fold compared to the S. cerevisiae control (p < 0.05). SIM-MLF yielded significantly higher levels of ethyl lactate, diethyl succinate, and diacetyl than SEQ-MLF (p < 0.05), with total esters reaching 267.38 ± 17.71 mg/L. Both MLF treatments reduced titratable acidity and increased pH. Conclusions: Sensory evaluation confirmed that SIM-MLF achieved the highest overall acceptance (7.63/9), strongly associated with “floral,” “blackberry,” and “creamy” descriptors. Thus, SIM-MLF effectively enhances the sensory attributes of Kyoho wine, providing a practical valorization strategy for non-traditional grape varieties. Full article

The aim of this study was the quality assessment and antioxidant activity of chokeberry, raspberry and blackberry low-alcohol beverages produced from native berry fruits from the southeastern region of the Republic of North Macedonia. This is the first study on the fermentation of chokeberries, raspberries and blackberries in order to achieve low-alcohol beverages enriched by polyphenols such as monomeric and polymeric anthocyanins, low and high molecular proanthocyanidins derived from these berry fruits. The pre-fermentative addition of sugar was avoided in order to achieve the amount of ethanol less than 4%. The commercial Saccharomyces cerevisiae yeast strain Lalvin ICV D80 was used for fermentation as the most suitable for contributing significant tannin volume and stabilization of the color of the beverages. Chemical analyses revealed the acetic and lactic acids were the most abundant in the chokeberry beverage, while malic acid was the most dominant in the blackberry beverage. All low-alcohol beverages had an amount of residual sugar less than 1 g/L, while the highest total acidity was noticed in the raspberry beverage (25.45 g/L). High and low molecular proanthocyanidins were in similar amounts in the chokeberry and blackberry beverages, while total anthocyanins and total phenols were in favor to the blackberry beverage. Despite the total phenolic content, the highest antioxidant activity was measured in the raspberry beverage which can be linked to the amount and particular classes of phenolic compounds. The results presented in this study can provide insight in the new formulations of health-promoting beverages with low levels of alcohol. Full article

Smoothies and kombucha are beverages appreciated by contemporary consumers due to their appealing flavor, convenience, and perceived health benefits. This study aimed to develop fruit- and white tea-based smoothies with high sensory and functional quality, and to evaluate the effects of fermentation with kombucha microorganisms. The smoothie base (70%) was composed of 60% strawberry pulp and 40% cryoconcentrated apple juice. Ten formulations were designed using a centroid simplex approach and subjected to sensory analysis. The two most accepted by consumers (E5: 15% blackberry pulp and 15% white tea; E10: 5% blackberry pulp and 5% acerola pulp, and 20% white tea) were fermented for 10, 15, and 20 h. The formulations were evaluated through sensory analysis. Fermentation led to significant (p < 0.05) reductions in glucose, fructose, and caffeine contents, while significantly (p < 0.05) increasing acidity, total phenolic content, ascorbic acid levels, and color intensity. Moreover, the fermented smoothie exhibited higher α-glucosidase inhibitory potential. One fermented smoothie (E5 fermented for 15 h) showed desirable sensory and functional properties. Therefore, this study demonstrates the successful development of smoothies, fermented or non-fermented with kombucha microorganisms, characterized by strong functional attributes and high sensory acceptance. Full article

This study investigates the potential of blackberry juice fortified with whey as a carrier for transporting and protecting lactic acid bacteria (LAB). The interactions between whey proteins and the juice were examined to assess their impact on probiotic stability and protection during storage and passage through the gastrointestinal tract. Additionally, the study explored how this combination influences the antioxidant properties of the product. The results indicated that the blackberry juice and whey protein mixture provided moderate protection to Lacticaseibacillus rhamnosus GG compared to the positive control (inulin), suggesting that whey proteins may enhance probiotic viability. Proteolytic analysis revealed progressive protein hydrolysis during fermentation, leading to the release of bioactive peptides, indicating the formation of compounds with potential functional benefits. Moreover, samples inoculated with LAB exhibited higher antioxidant activity than those without inoculum. This research demonstrates the promise of fermented blackberry juice fortified with whey proteins as an effective probiotic delivery system. It opens new possibilities for developing functional foods to promote intestinal health and overall well-being. Full article

Significant advances in winemaking equipment and processes, as well as a deeper understanding of the role of yeast, have significantly improved wine quality throughout history. This paper examines critical aspects related to the use of commercial wine yeast starter cultures in the fermentation of grape and fruit wines, with a focus on berry wines and blackberry wine, which is the most predominant berry wine in Croatia. While the production of grape wines remains the most significant, fruit wines are gaining importance due to their composition, which contains a variety of bioactive compounds. Although spontaneous fermentation is still preferred by some winemakers, controlled or inoculated fermentation, based on the use of wine yeast starter cultures, is predominantly employed in modern winemaking. The selection of suitable yeast strains for grape wines is easier than for fruit wines, as the broader availability of commercial yeasts for grape wines contrasts with the limited selection offered for fruit wine production due to the smaller fruit wine market. The selection of Saccharomyces and, more recently, non-Saccharomyces yeast strains with desirable characteristics are crucial for the production of high-quality wines. Selection criteria for wine yeasts have evolved to meet modern consumer preferences and focus on technological properties, secondary flavor development and health effects. Full article

This study aims to develop and evaluate pH-sensitive food packaging films, based on starch and enriched with aqueous wild blackberry extract (Rubus sp.). The extract was selected for its high anthocyanin content due to color changes in different pH environments. Extract analysis revealed a dry matter content of 23 mg/mL and a polyphenol concentration of 21.10 mg GAE/g (dry extract), with high antioxidant activity, measured to be an 86.57% DPPH radical neutralizer. Films were produced with wild blackberry extract at concentrations of 0%, 5%, 10%, and 15%. The analyses determined the barrier, mechanical, physical, and intelligent properties of biodegradable films. The introduction of the extract resulted in a substantial rise in water content (9.6–21.36%), swelling capacity (35.27–43.06%), dissolution rate in water (288.05–459.89%), and permeability to water vapor (1.99–3.69 × 10⁻¹⁰ g/(Pa × m × s)). The bioactive compounds in the extract enhanced the films’ antimicrobial and antioxidant properties, with the highest effectiveness observed in the film containing 15% extract. These starch-based films, enriched with aqueous wild blackberry extract, demonstrated strong potential for packaging foods prone to pH changes during fermentation, such as fruits, dairy products, meat, and fish. Full article

The blackberry (Rubus fruticosus) is a red fruit with great potential as a functional food thanks to its composition, which is rich in antioxidants. This work focused on the study of two byproducts of blackberry (skins and seeds) after juice production, with the aim of characterizing them and studying their bioactivity. The phenolic composition and antioxidant capacity of the products, determined by ABTS, as well as their colonic fermentation fractions, were analyzed. In addition, their genotoxicity and effect on the intestinal microbiota were evaluated after in vitro gastrointestinal digestion and fermentation. Blackberry byproducts, namely skin and seeds, are rich in phenolic compounds, especially the skin, which is rich in anthocyanins and presents an antioxidant capacity that makes it potentially usable as a functional ingredient. All the fermented samples present in vitro genoprotective activity and a modulation effect on the intestinal microbiota, promoting the growth of Bifidobacterium and Lactobacillus and reducing the abundance of the Clostridia XIVa cluster and Faecalibacterium prausnitzii. A similar effect was observed for the skin and seeds. The results provide insights into the digestive properties and health benefits of blackberry byproducts after consumption. Full article

Fermenting fruit juices with lactic acid bacteria (LAB) is a sustainable method to enhance fruit harvests and extend shelf life. This study focused on blackberries, rich in antioxidants with proven health benefits. In this research, we examined the effects of fermentation (48 h at 37 °C) at 28 days on whey-supplemented (WH, 1:1) blackberry juice (BJ) inoculated with two LAB mixtures. Consortium 1 (BJWH/C1) included Levilactobacillus brevis, Lactiplantibacillus plantarum, and Pediococcus acidilactici, while consortium 2 (BJWH/C2) comprised Lacticaseibacillus casei and Lacticaseibacillus rhamnosus. All of the strains were previously isolated from aguamiel, pulque, and fermented milk. Throughout fermentation and storage, several parameters were evaluated, including pH, lactic acid production, viscosity, stability, reducing sugars, color, total phenolic content, anthocyanins, and antioxidant capacity. Both consortia showed a significant increase in LAB count (29–38%) after 16 h. Sample BJWH/C2 demonstrated the best kinetic characteristics, with high regression coefficients (R² = 0.97), indicating a strong relationship between lactic acid, pH, and fermentation/storage time. Despite some fluctuations during storage, the minimum LAB count remained at 9.8 log CFU/mL, and lactic acid content increased by 95%, with good storage stability. Notably, sample BJWH/C2 increased the total phenolic content during storage. These findings suggest that adding whey enhances biomass and preserves physicochemical properties during storage. Full article

The aim of this study was to investigate the metabolic changes associated with the anti-obesity effects of fermented blackberry extracts in the liver tissues of high-fat-diet-fed mice using mass spectrometry-based metabolomics analysis. C57BL/6J mice were divided into eight groups: normal-diet-fed mice, high-fat-diet-fed mice, high-fat diet treated with blackberry extract, high-fat-diet mice treated with blackberry fermented by L. plantarum, and high-fat diet with blackberry fermented by L. brevis. After 12 weeks, the high-fat-diet group exhibited a greater increase in liver weight compared to the control group, and among the groups, the group administered with blackberry fermented with L. plantarum showed the most pronounced reduction in liver weight. As the primary organ responsible for amino acid metabolism, the liver is crucial for maintaining amino acid homeostasis. In our study, we observed that the levels of several essential amino acids, including isoleucine and valine, were decreased by the high-fat diet, and were recovered by administration of blackberry extract fermented with L. plantarum. Our results demonstrated the potential of blackberry extract fermented with L. plantarum as a functional material for metabolic disorders by restoring some of the amino acid metabolism disturbances induced by a high-fat diet. Full article

Blackberries (Rubus fruticosus), which are known to include a variety of bioactive substances, have been extensively studied for their antioxidant properties. Blackberries possess multiple health beneficial effects, including anti-inflammation, anti-atherosclerosis, anti-tumor and immunomodulatory activity. However, the potential biological effects and precise molecular mechanisms of the fermented extracts remain largely unexplored. In this research, we demonstrate the effect of blackberries fermented with Lactobacillus for addressing obesity. We investigated the effect of blackberries fermented by Lactobacillus on mice fed a high-fat (60% kcal) diet for 12 weeks. Fermented blackberry administration reduced the body weight and epididymal fat caused by a high-fat diet compared to the obese group. The triglyceride and total cholesterol, which are blood lipid indicators, and the levels of leptin, which is an insulin resistance indicator, were significantly increased in the obese group but were significantly decreased in the fermented blackberries-treated group. Additionally, the expression of adipogenesis marker proteins, such as CEBPα, PPAR-γ and SREBP-1, was significantly increased in the obese group, whereas it was decreased in the fermented blackberries-treated group. These results suggest that fermented blackberries have a protective effect against high-fat-diet-induced obesity by inhibiting adipogenesis and are a potential candidate for the treatment of obesity. Full article

Background and objectives: Blackberry is one of the most important berry fruits growing in Serbia. Crops and derived products are rich sources of many natural active compounds, which possess beneficial health effects. In particular, it is possible to point out the role of blackberry and its derived products in hyperglycemia prevention since it is a very common problem among the general population today. Blackberry wine is a product which could have significant beneficial health effects during moderate consumption. The aim of this study was to investigate the α-glucosidase inhibitory activity of blackberry wine and the contribution of some natural compounds to this activity. Methods: Fruit wines were produced through microvinification during controlled fermentation by using pure yeast strain culture. Samples were lyophilized and dissolved in DMSO. The inhibition of α-glucosidase was evaluated by using α-glucosidase and substrate solution, p-nitrophenyl α-D-glucopyranoside. The identification and quantification of some natural compounds was conducted by using UPLC TQ-MS/MS. Results: After lyophilization of the produced blackberry wine, all of the determinations were conducted in four samples. The results for the α-glucosidase inhibitory activity were in the range of 31.5–55.7 µg/mL. The control showed acarbose whit inhibitory activity of 75.3 µg/mL. Moreover, the estimated amount of epicatehin, catehin, chlorogenic, ellagic, and gallic acids and their contribution to the α-glucosidase inhibitory activity of the sample was from 1.7% to 7.7%. Discussion: The obtained results show that blackberry wine is a good inhibitor of α-glucosidase compared to acarbose. The presence of phenolic compounds in wine is due to its extraction from the skin and seeds of blackberry during alcoholic fermentation. Ethanol, which naturally occurs in wine, has a key role in this process. Fruit wine can be considered as a potential functional food. α-glucosidase activity depends on the synergistic and antagonistic effect of natural active compounds in fruit wine. Full article

Kefir is a fermented dairy product claimed to confer many health-promoting effects, but its acidic taste is not appealing to some consumers. Therefore, the aim of this study was to enhance the functional and sensorial quality attributes of kefir through fortification with encapsulated blackberry juice (EBJ). The blackberry juice was successfully encapsulated via freeze-drying using lentil protein isolate (LPI) as the carrier. The encapsulated blackberry juice showed good physicochemical, functional, and morphological properties, as well as microbiological safety for use as a food additive. The kefir was fortified with EBJ in concentrations of 1, 2.5, 5, and 7.5% (w/w), stored for up to 28 days under refrigeration, and periodically evaluated. Parameters such as the viscosity, titrable acidity, and pH indicate that the kefir fortification did not affect its stability during storage. EBJ significantly increased the antioxidant properties of the kefir, depending on the fortification level. Additionally, all the fortified samples provided more anthocyanins than the daily recommended intake. Microbiological profiling demonstrated that good laboratory practice and hygiene were implemented during the experiments. Finally, the panelists showed that higher EBJ concentrations in the kefir resulted in greater overall acceptability, indicating that this encapsulate has the potential to be a substitute synthetic color additive in the dairy industry. Full article

Vinegar has been known as a traditional remedy since ancient times. In addition to being used as a flavoring and aroma enhancer in world cuisines, it has attracted more and more attention due to its bioactive potential and health properties. Although the most common use is apple cider vinegar together with grape vinegar, vinegar produced from red fruits has come to the fore due to their health purposes. Rosehip, pomegranate, fig, guelder-rose, blackberry, raspberry, and blueberry vinegars were evaluated regarding the organic acid content, phenolic compound content, and bioactive potential to assess their health potential and associated contents. Acetic acid, citric acid, succinic acid, and malic acid were determined as prominent organic acids in the vinegar samples. In contrast, gallic acid, vanillic acid, protocatechuic acid, and ferulic acid were dominant regarding phenolic compounds. Raspberry, guelder-rose, and pomegranate vinegars came forth regarding their bioactive content and potential. The discriminative parameters of the vinegar samples were pH, total acidity, dL-isocitric acid, gallic acid, and hydroxybenzoic acid. Fruit vinegars were determined to have a notable bioactive content compared to apple and grape vinegars. The use of these vulnerable bioactive materials in vinegar fermentation could provide an effective way for nutrition and raw material resourcing. Full article

To overcome the fruit’s perishability, mulberry wine has been developed as a method of preservation. However, dynamic changes in metabolites during mulberry wine fermentation have not been reported yet. In the present investigation, UHPLC-QE-MS/MS coupled with multivariate statistical analyses was employed to scrutinize the metabolic profiles, particularly the flavonoid profiles, throughout the process of vinification. In general, the major differential metabolites encompassed organic heterocyclic compounds, amino acids, phenylpropanoids, aromatic compounds, and carbohydrates. The contents of total sugar and alcohol play a primary role that drove the composition of amino acids, polyphenol, aromatic compound, and organic acid metabolites based on the Mantel test. Importantly, among the flavonoids, abundant in mulberry fruit, luteolin, luteolin-7-O-glucoside, (−)-epiafzelechin, eriodictyol, kaempferol, and quercetin were identified as the differential metabolic markers during blackberry wine fermentation and ripening. Flavonoid, flavone and flavonol biosynthesis were also identified to be the major metabolic pathways of flavonoids in 96 metabolic pathways. These results will provide new information on the dynamic changes in flavonoid profiles during black mulberry winemaking. Full article

The growing health consciousness among consumers is leading to an increased presence of functional foods and beverages on the market. Red fruits are rich in bioactive compounds such as anthocyanins with high antioxidant activity. In addition, red fruits contain sugars and are rich in phenolic compounds, vitamin C, dietary fibers, and manganese. Due to these characteristics, they are also suitable substrates for fermentation. Indeed, nowadays, microbial transformation of red fruits is based on alcoholic or lactic fermentation, producing alcoholic and non-alcoholic products, respectively. Although products fermented by acetic acid bacteria (AAB) have been thoroughly studied as a model of health benefits for human beings, little evidence is available on the acetic and gluconic fermentation of red fruits for obtaining functional products. Accordingly, this review aims to explore the potential of different red fruits, namely blackberry, raspberry, and blackcurrant, as raw materials for fermentation processes aimed at producing low- and no-alcohol beverages containing bioactive compounds and no added sugars. AAB are treated with a focus on their ability to produce acetic acid, gluconic acid, and bacterial cellulose, which are compounds of interest for developing fruit-based fermented beverages. Full article