Strawberry tree fruits (Arbutus unedo L.): Bioactive composition, cellular antioxidant activity, and 3D printing of functional foods

[Display omitted] •A. unedo fruit extract protects DNA against hydroxyl radical damage.•A. unedo exerts an antibacterial activity without impacting the survival of probiotics.•A. unedo fruits are good material for functional food production by 3D printing.•A. unedo 3DP products are rich source of an...

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Veröffentlicht in:Food chemistry 2024-02, Vol.433, p.137287, Article 137287
Hauptverfasser: Bebek Markovinović, Anica, Brdar, Dora, Putnik, Predrag, Bosiljkov, Tomislav, Durgo, Ksenija, Huđek Turković, Ana, Brčić Karačonji, Irena, Jurica, Karlo, Pavlić, Branimir, Granato, Daniel, Bursać Kovačević, Danijela
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Sprache:eng
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Zusammenfassung:[Display omitted] •A. unedo fruit extract protects DNA against hydroxyl radical damage.•A. unedo exerts an antibacterial activity without impacting the survival of probiotics.•A. unedo fruits are good material for functional food production by 3D printing.•A. unedo 3DP products are rich source of antioxidant bioactive compounds/pigments. The aim of this study was to investigate the use of Arbutus unedo L. fruits for the production of functional foods by three-dimensional printing (3DP). First, the biological activity of the fruits was investigated in vitro, followed by 3DP with different starch types and proportions using two 3DP programs. All 3DP samples were characterized for their bioactive, antioxidant, physicochemical and rheological properties. In terms of biological activity, the recommended daily dose of polyphenols from the aqueous extract of A. unedo can protect the integrity of DNA. Moreover, it could be useful as an antimicrobial agent. All 3DP parameters significantly affected bioactive compounds and antioxidant capacity. The 3DP products were found to be a good source of polyphenols (632.60 mg/100 g), among which condensed tannins were predominant (42 %). In conclusion, the fruits of A. unedo should be considered as a sustainable resource for the production of innovative functional foods with 3DP.
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2023.137287