Ravi Kiran Tadapaneni

Effect of High-Pressure Processing and Milk on the Anthocyanin Composition and Antioxidant Capacity of Strawberry-Based Beverages

The present study investigated processing strategies and matrix effects on the antioxidant capacity (AC) and polyphenols (PP) content of fruit-based beverages: (1) strawberry powder (Str) + dairy, D-Str; (2) Str + water, ND-Str; (3) dairy + no Str, D-NStr. Beverages were subjected to high-temperature-short-time (HTST) and high-pressure processing (HPP). AC and PP were measured before and after processing and after a 5 week shelf-life study. Unprocessed D-Str had significantly lower AC compared to unprocessed ND-Str. Significant reductions in AC were apparent in HTST- compared to HPP-processed beverages (up to 600 MPa). PP content was significantly reduced in D-Str compared to ND-Str and in response to HPP and HTST in all beverages. After storage (5 weeks), AC and PP were reduced in all beverages compared to unprocessed and week 0 processed beverages. These findings indicate potentially negative effects of milk and processing on AC and PP of fruit-based beverages.

Berry Fruits Modulated Endothelial Cell Migration and Angiogenesis via Phosphoinositide-3 Kinase/Protein Kinase B Pathway in Vitro in Endothelial Cells

Polyphenolic-rich berry fruits are known to activate redox-sensitive cellular signaling molecules such as phosphatidylinositol-3-kinase (PI3 kinase)/kinase B (Akt), resulting in a cascade of downstream signaling pathways. This study investigated the ability of strawberry (SB), wild blueberry (WBB), and cranberry (CB) extracts to induce the activation of PI3 kinase/Akt signaling in vitro in human umbilical endothelial cells (HUVECs) and whether this activation would enhance cell migration and angiogenesis. Anthocyanin profiles of the extracts were characterized using HPLC-ESI/MS, and Akt activation was investigated using the Alpha Screen SureFire assay. The total anthocyanin contents of SB, WBB, and CB extracts were 81.7, 82.5, and 83.0 mg/100 g fresh weight, respectively. SB, WBB, and CB extracts activated Akt in a dose-dependent manner via PI3 kinase and induced cell migration and angiogenesis in vitro in HUVECs. The results from this study suggest that polyphenolics in berry fruits may play a role in promoting vascular health.

High-Pressure Processing, Strawberry Beverages, and Composition of ‘Bioactives’

Abstract Fruits and vegetables are processed by the food industry to extend shelf-life, delivering more options and opportunities for consumers to eat fruits and vegetables. Conventional thermal processing is an effective method for producing safe extended shelf-life and shelf-stable products; however the harsh temperatures impact nutritive quality, destroying essential nutrients and non-essential nutrients/components. Strawberries, along with other berry fruits contain a variety of ‘bioactive’ nutrients and phytochemicals. Strawberries are a significant source of polyphenolic anthocyanins in some diets. Anthocyanins are associated with a number of health benefits. Accordingly, increasing the options for consuming anthocyanin rich fruits, such as strawberries, in a manner that would preserve their rich bioactive profile would benefit human health. Novel processing strategies will indeed be required to deliver on such high demands. In this chapter, research on the application of high-pressure processing (HPP) as a potential method for preserving bioactive components in extended shelf-life foods is discussed. Strawberry beverages serve as a model for assessing effects of HPP, including interactions with matrix on anthocyanins, antioxidant capacity, among other quality indicators. Overall, HPP has emerged as a promising technology for delivering microbiologically safe food products while preserving nutritional quality. However, research in this area of alternative processing methods and novel technologies to deliver products with greater nutritional quality and demonstrated health benefits in humans is under-developed and immense opportunities exist.