Wild Blackberry Fruit (<i>Rubus fruticosus</i> L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance

Wild Blackberry Fruit (<i>Rubus fruticosus</i> L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance

The aim of the present study is to evaluate the antioxidant properties of wild blackberry fruits as well as their possible use in powdered form as a functional ingredient. For this, ultrasound-assisted extraction optimization, ripening stage evaluation, and wild blackberry powder incorporation into...

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Bibliographic Details
Main Authors: Beatrix Sik, Zsolt Ajtony, Erika Lakatos, Rita Székelyhidi
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
ultrasound-assisted extraction
blackberry fruit
antioxidant compounds
functional food
Online Access:https://www.mdpi.com/2304-8158/13/5/666

Internet

https://www.mdpi.com/2304-8158/13/5/666

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