Search Results (156)

Background: Selenium is an essential trace element for humans that plays a key role in glucose homeostasis and hepatic function. Biofortification is a sustainable agricultural technique able to increase micronutrients and reduce pesticides in crops. Purpose: The present study aimed to examine whether the consumption of strawberries biofortified with selenium in a healthy population for 30 days would increase the endogenous selenium concentration, and whether and to what extent it would impact glucose homeostasis and hepatic function. Methods: Thirty-five healthy participants, male and female, were divided by double-blinding into three different groups that received control strawberries (100 g/day), selenium-biofortified strawberries (100 g/day) or selenium in tablets (100 µg/day) for 30 consecutive days. Blood samples were collected at the beginning (T0, baseline) and at the end of the nutritional intervention (T1), and the groups were compared for differences in serum selenium concentrations, glucose homeostasis aminotransferase (AST), alanine aminotransferase (ALT), gamma-glutamyl transferase (GGT), and albumin (ALB). Results: Biofortification increased the selenium concentration in strawberries by 419%. Supplementation with biofortified strawberries increased serum selenium levels by about 73.6%, while standard selenium supplementation showed no statistically significant effect. Selenium-biofortifies strawberries reduced fasting glucose and insulin, and improved insulin sensitivity and β cell function. They also reduced AST and GGT within the physiological range. Conclusions: These data suggest that supplementation for 30 days with selenium-biofortified strawberries is safe and is associated with favourable changes in markers of glucose regulation. Selenium supplementation, at the standard market dose of 100 µg/day, demonstrated no significant clinical differences during the studied period. Full article

Selenium is an essential micronutrient for humans, underscoring its importance in enhancing the nutritional and physiological attributes of agricultural and horticultural crops through exogenous application. At low doses, selenium improves growth and development, and increases crop yield and quality, particularly under stress conditions. It is believed that abscisic acid and sucrose work together to regulate strawberry (Fragaria × ananassa Duch.) fruit ripening. This study aimed to provide comprehensive biochemical and molecular insights into the selenium mediated effects on ripening and quality changes in ‘Camarosa’ strawberry fruits. Selenium treatment increased chlorophyll levels in leaves, suggesting a positive impact on overall plant health. Foliar application of 1 mM selenium significantly accelerated ripening. Treated fruits exhibited higher levels of total soluble solids, along with a decrease in titratable acidity. About lipid peroxidation indices, foliar application of 1 mM selenium decreases hydrogen peroxide and malondialdehyde. Consistently, flavonoids, phenolic compounds, anthocyanins, ascorbic acid, and antioxidant capacity, as well as the activity of the enzymes SOD, CAT, APX and PAL, were increased by selenium treatment. Interestingly, the ABA content in strawberry fruits also increased with selenium treatment. The selenium treatment upregulated genes involved in abscisic acid biosynthesis, phenolic compound biosynthesis, and anthocyanin production, namely, FaNCED1, FaG2BD, FaCHS, FaPAL, and FaSUT1. This study highlights the potential of selenium as a biostimulant and quality-enhancing agent in strawberries, improving fruit biochemical composition and ripening dynamics while contributing to better nutritional value and market appeal. Full article

The presented study aimed to fully characterise berry powders derived from raspberry, blackberry and strawberry (RB, BB, SB) as well as raspberry and blackberry seed powders (RBS, BBS) in terms of proximate composition, the individual profile of minerals, sugars, organic and fatty acids, and phenolic and volatile compounds. Additionally, testing of powders’ colour and antioxidant activity, as well as spectroscopic analysis, were also performed. Higher total and individual sugars, organic and phenolic acids, flavonols and anthocyanins content distinguished berry powders from the seed powders. Individually, RB contained significant amounts of citric and chlorogenic acids, BB was superior in cyanidin-3-O-glucoside and quercetin-3-O-rutinoside content, while SB was characterised by high sucrose, fructose, omega-3, and mineral (Ca, Mg, Fe) content. Berry seed powders exhibited remarkable TDF content, beneficial PUFA/SFA ratio, lighter colour, higher individual flavan-3-ols quantity, TPC and DPPH activity compared to berry powders. Mentioned discrepancies between berry and berry seed powders on a compositional level were also visible on ATR-FTIR spectra across all detected regions reflecting bonds attributed to cellulose, lipids, phenols and sugars. Pleasant, predominantly green, fruity and floral aromas were associated with berry powders, whilst additional herbal notes were characteristic of berry seed powders, all derived from the alcohols, aldehydes, esters and ketones as paramount volatile compounds. All examined powders can bear a nutritional claim of “high in” fibre (20.47–65.33%) and Mg (114.52–128.70 mg/100 g), enabling the design of food products packed with nutrients and bioactives while simultaneously reducing fresh fruit and fruit-processing waste. Full article

Phenolic compounds are vital bioactive constituents in fruits, yet modern strawberry breeding has often reduced their diversity. Here, we employed a multi-omics approach integrating UPLC-MS/MS-based metabolomics and RNA-seq transcriptomics to investigate the divergence in phenolic profiles and their transcriptional regulation between a wild strawberry (Fragaria nilgerrensis, HM) and three cultivated varieties (white ‘Danxue’ (DX), pink ‘Fenyu’ (FY), and red ‘Red Face 99’ (RF)). The wild HM genotype exhibited higher antioxidant activity and a significantly more complex phenolic profile, dominated by high-abundance galloylated and benzoylated glucosides (e.g., digallic acid methyl ester, salicylic acid-2-O-glucoside) that were largely absent or depleted in cultivated fruits. In contrast, the cultivated varieties displayed specialized yet simplified profiles: DX accumulated hydroxycinnamoyl galactonic acids, FY was enriched in feruloylated glucosides, and RF was characterized by coumaroyl-glucose derivatives. Transcriptomic analysis identified a set of MYB transcription factors (e.g., FxaYL_531g0581170, FxaYL_642g0175720) significantly upregulated in wild HM, with strong correlations to key bioactive phenolics such as 4-hydroxybenzoate and salicylic acid derivatives. These findings illustrate how selective breeding has reshaped phenolic composition through alterations in MYB regulatory networks. The wild strawberry germplasm thus represents a valuable natural reservoir for biofortification strategies aimed at restoring the nutritional and functional quality of modern strawberry cultivars. Full article

Hyperspectral imaging (HSI) combined with chemometrics has emerged as a rapid and non-destructive technique for fruit quality evaluation, enabling efficient monitoring of biochemical changes during postharvest storage. Among quality indicators, antioxidant activity is closely associated with nutritional value and physiological stability. This study aimed to develop an HSI-based approach for assessing the antioxidant capacity of strawberries subjected to different pre-cooling treatments during storage. Strawberries were treated with five pre-cooling methods and stored for up to 41 days. Antioxidant activity was measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay. Hyperspectral data were collected and preprocessed using multiplicative scatter correction (MSC), followed by partial least squares regression (PLSR) to construct predictive models. Among the treatments, immersion vacuum cooling combined with one-cycle pulsing (IVCWP1) exhibited significantly higher DPPH scavenging activity (61.17 ± 12.31%) than immersion vacuum cooling with water (IVCW, 52.89 ± 18.30%) (p < 0.05). The PLSR model developed using MSC-corrected average reflectance spectra showed superior predictive performance and a higher coefficient of determination (R²) than models based on raw spectra. The results demonstrate that HSI coupled with chemometrics is an effective and practical tool for non-destructive evaluation of antioxidant activity and comparison of pre-cooling strategies in strawberries. Full article

Background/Objectives Foods for special medical purposes are an important component of nutritional management in patients at risk of malnutrition or already affected by it. The aim of the study was to evaluate the sensory properties and sensory acceptability of selected powdered foods for special medical purposes (FSMPs) from a single manufacturer with different flavour variants using quantitative descriptive analysis. Methods: The study was conducted under laboratory conditions in accordance with the PN-EN ISO 8589:2010 standard. A semi-trained panel of 49 participants took part in the sensory evaluation. Five powdered FSMP products with comparable nutritional composition and different flavour variants were analyzed. Quantitative descriptive analysis (QDA) was applied using a 10-point rating scale, along with a ranking method to assess consumer preferences. Statistical analysis was performed using Welch’s one-way analysis of variance followed by post hoc tests, with the level of significance set at p < 0.05. Results: Statistically significant differences were observed between the analyzed variants for most of the assessed sensory attributes. Preparations with white chocolate and raspberry, strawberry, and vanilla flavours showed the highest sensory acceptability, characterized by a harmonious taste, creamy texture, and low intensity of undesirable sensory attributes. The neutral variant received the lowest overall ratings. The coffee-flavoured product was distinguished by a high aroma intensity but also by a greater intensity of attributes negatively affecting sensory acceptability. Conclusions: The findings indicate that flavour plays a significant role in determining the sensory acceptability of FSMP products. Considering sensory characteristics in the development and selection of FSMP preparations may increase their consumption and enhance the effectiveness of nutritional interventions in clinical practice. Full article

Background/Objectives: Plants alter metabolites of their fruits during the ripening process, leading to improved nutritional properties and taste. In addition, metabolite compositions continue to change on the shelf after harvest. However, the dynamics of these important processes are species-specific and so this study aimed to contrast the ripening dynamics of ten different fruit species simultaneously. Methods: Plant material was collected from the fruits of apple, banana, blueberry, kiwifruit, pear, plum, peach, strawberry, raspberry, and tomato at three different stages: unripe, fully ripe, and overripe fruits. Comparative metabolome analysis by GCMS was performed to identify differentially abundant metabolites across the species of this study and to examine their dynamics across ripening and post-harvest storage. These results were complemented by elemental compositions derived from a literature search. Results: In a first, this study demonstrated that both baseline metabolite abundances and their dynamics across ripening clustered species vary largely according to their phylogeny. Comparisons across ripe fruit identified differences in nutritional properties, highlighting species such as banana to be of especially high nutritional value and blueberry and peach to be prominent sources of antioxidants. Comparing the ripening dynamics of all species identified common patterns, such as the conversion of organic acids to sugars and cell wall dynamics, although species-specific responses were also acknowledged, in particular, kiwi and the Rosaceae berries, which may explain differences in post-harvest shelf-life. Conclusions: The observed inter- and intra-specific variation in nutritionally relevant metabolites and elements serves as a reference for both producers and consumers and emphasizes that consuming a variety of fruits, not only across species but also across cultivars within a species, can maximize the intake of beneficial phytonutrients, sugars, amino acids, and antioxidants. Full article

The analysis of the physical and chemical properties of blackcurrant (Ribes nigrum L.), strawberry (Fragaria ananassa Duchesne ex Weston) and raspberry (Rubus idaeus L.) seeds recovered from pomace—food processing waste—was carried out. The weight of the one thousand seeds, their dry weight, swelling properties, and color in the CIE L*a*b* space, as well as the percentage of basic chemical components, i.e., protein, carbohydrate (including total dietary fiber, insoluble fiber, and soluble dietary fiber), fat, and ash were determined. Polyphenols content and antioxidant activity was determined. In addition, the amounts of individual phenolic compounds, fatty acids, and amino acids, as well as macro and micro-nutrients, were identified and analyzed. The potential usefulness of raspberry seeds as a rheology modifier of cosmetics and food products was estimated due to the high content of mucilage and swelling index similar to linseed and a favorable color with a high value of the b* parameter (22.1) corresponding to yellow color simultaneously with high luminescence (L* = 59.4). Oils obtained from all tested seeds are potentially useful in cosmetic preparations due to the high content of n-6 acids (50.4–71.5%), and oils from strawberry and raspberry seeds as a result of containing n-3 acids, respectively; 30.5–32.3% may be beneficial for dietary supplementation. In addition, the dietary values of the tested seeds are emphasized by the high content of dietary fiber (53.1–63.1%), antioxidant properties (the highest for blackcurrant) and the presence of phenolic compounds such as procyanidin derivatives, catechins (raspberry), quercetins and kaempferols (blackcurrant), and pelargonidin (strawberry). Full article

Strawberries and blueberries are globally recognized for their dense nutritional profile, bioactive compounds, and health-promoting properties. Yet, their perishability and seasonality limit their availability, stability, and functionality in food and nutraceutical formulations. Drying technologies, particularly spray drying and freeze drying, are effective preservation strategies that convert fresh berries into stable, shelf-ready powders. However, the high sugar content, low glass transition temperature (Tg), and hygroscopic nature of berry matrices pose significant challenges in maintaining powder flowability, preventing caking, and ensuring structural integrity during processing, storage, and transportation. This review examines the physicochemical and surface properties of strawberry and blueberry powders as influenced by the drying method, environmental conditions, and carrier selection (e.g., maltodextrin, gum arabic, and whey proteins). Emphasis is placed on glass transition phenomena, moisture sorption behavior, and surface composition as determinants of physical stability and shelf life. The roles of water activity (aw), particle morphology, and interparticle interactions are analyzed in the context of formulation design and powder performance. Analytical techniques in characterizing bulk properties for the amorphous structure and sorption kinetics and probing surface properties of powders are crucial for understanding interactions with water, assessing flow, caking, sintering, and dissolution. By integrating insights from food physical chemistry and materials surface properties, this review provides a framework for the rational design of berry-based powders with improved handling, stability, and bio-functionality. The findings have direct implications for scalable production, global distribution, and the development of functional ingredients aligned with health and wellness priorities worldwide. Full article

Stable pollination by honeybees (Apis mellifera L.) is essential for the reliable production of strawberries cultivated in winter greenhouses in Korea. Few studies focused on the management of pollination hives within greenhouses during flowering. Thus, this study aimed to investigate the effects of nutritional feed management by supplementing pollen patties and sugar solution on the pollination efficiency and colony longevity of honeybees under greenhouse conditions. In March, the number of foraging bees in the treatment group was 1.94 times higher than that in the control group. The number of bees inside the hive was approximately 2000 greater in February and approximately 2925 greater in March in the treatment group than in the control group. The pollen patties supplemented one time were completely consumed after 53 days, whereas 50% of the patties remained even after 70 days when supplemented three times. The commercial fruit set rate was 5.9% higher, and the fruit weight was significantly heavier, by 1.7 g, in the treatment group than in the control group, although other quality parameters showed no significant differences. Additionally, bee activity was approximately 2.2 times higher in the treatment group with sugar syrup supplementation than in the control group, but the fruit set rate or quality did not significantly differ between the two groups. These findings indicate that the feed management of honeybees during winter greenhouse strawberry cultivation is essential for stable pollination. Proper nutritional supplementation not only enhances bee activity and colony longevity but also improves strawberry productivity, leading to an estimated additional profit of approximately KRW 2.29 million (≈USD 1700) per 0.1 ha. This demonstrates that nutritional management of pollination hives provides both biological and economic benefits for greenhouse strawberry growers. Full article

Augmented reality (AR) technology offers a promising approach to providing consumers with detailed and personalized information about food products. The aim of this pilot study was to explore how the use of AR tools comprising visual and auditory formats affects consumers’ perception and understanding of nutrition labels of two commercially available products (lasagne ready meal and strawberry yogurt). The nutritional information of both the lasagne and yogurt product were presented to consumers (n = 30) under three experimental conditions: original packaging, visual AR, and visual and audio AR. Consumers answered questions about their perceptions of the products’ overall healthiness, caloric content, and macronutrient composition, as well as how the information was presented. The results showed that while nutritional information presented under the original packaging condition was more effective in changing consumer perceptions, the AR tools were found to be more “novel” and “memorable”. More specifically, for both lasagne and yogurt, the visual AR tool resulted in a more memorable experience compared to original packaging. The use of visual AR and visual and audio AR tools were considered novel experiences for both products. However, the provision of nutritional information had a greater impact on product perception than the specific experimental condition used to present it. These results provide evidence from a pilot study supporting the development of an AR tool for displaying and potentially improving the understanding of nutrition labels. Full article

The purpose of this paper is to evaluate the nutritional, functional, and technological potential of whey resulting as a by-product in the dairy industry, as such or mixed with berries (blueberries, strawberries, and raspberries) to obtain healthy jellies with added value. In this regard, the following parameters were analyzed: protein content, total amino acids, total mineral substances, macro- and microelements, antioxidant capacity, and total polyphenols. Also, the storage stability, textural and color parameters, FTIR spectra, and microstructures of jellies were analyzed. The results obtained showed that the protein content ranged from 4.18% to 4.51%, with a general increase observed in the variants with added whey and berries. Regarding total mineral substances, a significant increase was noted in jellies with added whey (0.34%) and strawberries (0.35%), compared to the control (0.15%). Whey jellies presented the highest levels of K, Ca, Mg, Zn, and Fe, while samples with added fruits completed the microelement (Mn, Cu, Ni, and Cr) content. The storage stability at 4 °C and the evolution of pH and acidity confirm that the products maintain their structure, while when stored at ambient temperature an acceleration of the decrease in pH and an increase in acidity are observed after 14 days. The jellies with combined additions (whey and berries) presented the most favorable microstructure, which supports the use of synergistic functional ingredients in the development of innovative products with high nutritional and sensory value. The FTIR spectra reflect the composition of the ingredients used. Based on obtained results, it can be concluded that whey represents a versatile and sustainable resource for obtaining functional jellies, offering both nutritional benefits and favorable economic and ecological perspectives. Full article

Strawberry is a popular fruit with great commercial value. It is meaningful to study how to improve strawberry yield and quality in a sustainable way. In this research, the potential impacts of replacing chemical fertilizer (CF) with sheep manure organic fertilizer (SMOF) on strawberry rhizospheric bacteria, soil physicochemical properties, strawberry fruit yield, and nutritional quality were studied through a strawberry field experiment with 16 years of different fertilizer applications. This study showed that, compared with chemical fertilizer, SMOF effectively improved soil physicochemical properties and increased the relative abundance of beneficial bacteria, the absolute abundance of phosphorus-related functional genes pqqC and phoD and bacteria diversity, and enhanced synergistic action among strawberry rhizospheric bacteria. The yield, and the contents of total soluble solids, soluble sugar, soluble protein, and vitamin C, and sugar/acid ratio of strawberry fruit in SMOF treatment were significantly higher than in CF treatment by 40%, 21%, 15%, 46%, 23%, and 41%, respectively (p < 0.05). Pearson correlation coefficient analysis showed that strawberry fruit yield and nutritional quality were positive with soil pH, bacterial diversity, soil enzyme activity, and nutrient content, and negative with soil density. The results showed that long-term SMOF could efficiently improve strawberry performance and rhizospheric health. Full article

Strawberry leaf extract (SLE) was used in dry fermented sausages, “Salchichón”, to enrich them with antioxidants. The effect of SLE on various characteristics was monitored during ripening and storage. SLE had a slight effect on microbiological characteristics; however, the pH after 3, 14, and 21 days was slightly lower (4.51–4.55) in the samples with higher SLE concentration (0.5% + 1% dextrose). Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values of sausages with SLE and with ascorbic acid (reference antioxidant), at the end of ripening, were similar. SLE acted as a pro-oxidant when the sausage was stored in the light; however, it showed antioxidant activity in the dark and at 50 °C storage conditions. Higher extract concentration reduced redness a* value and increased yellowness b* value in the CIELab colour system. Addition of SLE to dry fermented sausages has no negative effect on the ripening process; however, storage conditions of the final product should be carefully controlled. Sensory analysis of the final product showed that SLE imparts a recognisable herbal odour; however, it did not reduce the overall product acceptability. It may be concluded that SLE may be a promising ingredient for increasing the nutritional quality of fermented sausages. Full article

The Australian native foods, despite high phytochemical composition, are severely underutilized in research and on the commercial market. One of these plants is the Davidson plum (Davidsonia jerseyana), a nutrient-dense and sustainable food ingredient. The study aimed to develop functional fruit sorbets incorporating freeze-dried Davidson plum powder (0–20% w/w) and evaluate their physicochemical, antioxidant, and sensory properties. Sorbets were created using strawberry, raspberry, pomegranate, and Davidson plum bases and analyzed for nutritional content, color, melting rate, texture, and antioxidant capacity (Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Ferric Reducing Antioxidant Power (FRAP), Cupric Reducing Antioxidant Capacity (CUPRAC), 2,2-Diphenyl-1-picrylhydrazyl (Radical Scavenging Assay (DPPH)), total proanthocyanin and anthocyanin content. Sensory evaluation was also conducted using a semi-trained panel. The results showed that increasing Davidson plum concentration led to higher antioxidant activity and slower melting rates. Sorbets containing 10% and 15% Davidson plum demonstrated the highest levels of phenolic and flavonoid compounds. However, sensory analysis indicated that sorbets with 5% and 10% Davidson plum, particularly those made with a strawberry base were the most acceptable in terms of flavour, texture, and overall appeal. These findings suggest that incorporating Davidson plum into frozen desserts, especially at lower concentrations, can enhance both the functional and sensory qualities of sorbets while offering potential health benefits. Full article