Development and characterization of antioxidant-rich haskap-based (Lonicera caerulea L.) functional beverages

Reid, Beverley (2023) Development and characterization of antioxidant-rich haskap-based (Lonicera caerulea L.) functional beverages. Masters thesis, Memorial University of Newfoundland.

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Haskap (Lonicera caerulea L.) exhibits tremendous potential as a functional dietary constituent, owing to its robust phytochemical composition. The current investigation was carried out to develop a novel technique using sous vide for optimal extraction of phytochemicals from haskap, and subsequent incorporation of these antioxidant-rich extracts into four functional beverages. The beverages were formulated using different combinations of haskap, sorrel (Hibiscus sabdariffa), and ginger (Zingiber officinale) root extracts. A sensory analysis was conducted on the beverages, which were then characterized for their bioactive compounds, and their total antioxidant activities were measured using ferric reducing antioxidant power (FRAP) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. The sous vide approach showed optimal yield at 40 °C for 60 min using ethanol: water (1:1) solvent. This technique yielded significantly (p < 0.05) more anthocyanin and showed higher antioxidant activity than the conventional extraction. Furthermore, haskap with sorrel and ginger showed the highest antioxidant activity of the four beverages, with 369.41 ± 1.70 μmol TE 100 mL⁻¹, and 298.96 ± 1.21 μmol TE 100 mL⁻¹ for ABTS and FRAP respectively. Haskap with sorrel and haskap with sorrel and ginger beverages had the highest consumer preference, with bioactive components comparable to marketed functional beverages. These products demonstrate great potential as commercially viable functional beverages. Additionally, the utilization of the sous vide technology is an excellent method for extracting bioactive compounds from berries.

Item Type: Thesis (Masters)
Item ID: 16287
Additional Information: Includes bibliographical references -- Restricted until November 18, 2024
Keywords: phytochemicals, sous vide, conventional extraction, bioactive compounds, antioxidant activity
Department(s): Grenfell Campus > School of Science and the Environment > Boreal Ecosystems and Agricultural Sciences
Date: November 2023
Date Type: Submission
Digital Object Identifier (DOI):
Library of Congress Subject Heading: Phytochemicals; Bioactive compounds; Antioxidants; Sous-vide cooking; Honeysuckles; Roselle; Cooking (Roselle); Ginger; Cooking (Ginger); Functional foods

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