Characterization of Black Raspberry Functional Food Products for Cancer Prevention Human Clinical Trials
Characterization of Black Raspberry Functional Food Products for Cancer Prevention Human Clinical Trials
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DOI：
10.1021/jf404566p
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发表时间：
2014-05-07
影响因子：
6.1
通讯作者：
Vodovotz, Yael
中科院分区：
文献类型：
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作者：
Gu, Junnan;Ahn-Jarvis, Jennifer H.;Vodovotz, Yael
我们的团队正在设计和充分表征适合长期癌症预防研究的黑覆盆子（BRB）食品。介绍了加工、放大和储存对两种不同基质的BRB传递系统的一致性、质量、生物活性稳定性和感官可接受性的影响。在规模化生产中，BRB的投加量、pH值、水活度和质地一致。加工后的糖果保留了约90%的花青素和鞣花单宁。花青素和鞣花单宁的保留率分别为>和>，分别为>和66%。在储存过程中，质地保持不变。在前列腺癌临床试验中使用的BRB产品在感官测试中被广泛接受。因此，这项研究表明，两种不同的BRB食品的配方可以满足质量标准，具有一致的生物活性模式，并成功地扩大了针对癌症风险和其他健康结果的大型人体临床试验的规模。
Our team is designing and fully characterizing black raspberry (BRB) food products suitable for long-term cancer prevention studies. The processing, scale-up, and storage effects on the consistency, quality, bioactive stability, and sensory acceptability of two BRB delivery systems of various matrices are presented. BRB dosage, pH, water activity, and texture were consistent in the scale-up production. Confections retained >90% of anthocyanins and ellagitannin after processing. Nectars had >69% of anthocyanins and >66% of ellagitannin retention, which varied with BRB dosage due to the processing difference. Texture remained unchanged during storage. BRB products consumed in a prostate cancer clinical trial were well accepted in sensory tests. Thus, this study demonstrates that two different BRB foods can be formulated to meet quality standards with a consistent bioactive pattern and successfully scaled up for a large human clinical trial focusing on cancer risk and other health outcomes.