1 Comparison of Consumer Acceptance, Physico-Chemical
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Comparison of Consumer Acceptance, Physico-chemical Properties, and Bioactive Delivery of Blueberry Extract and Whole Blueberry Powder Confections Thesis Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of The Ohio State University By Meredith Ruth Myers Graduate Program in Food Science and Technology The Ohio State University 2018 Thesis Committee Yael Vodovotz Ph.D., Advisor Christopher Simons, Ph.D. 1 Copyrighted by Meredith Ruth Myers 2018 2 Abstract Advances in chemotherapy have greatly increased the rate of survival among many of the most common cancers, but these improvements in cancer treatment have also caused new side effects in patients that greatly affect their daily lives. One of the most common of these secondary side effects is chemotherapy-induced cognitive impairment (CICI) also known colloquially in the medical community as “chemo brain”. CICI affects up to 78% of cancer patients who have received chemotherapy, and there are no current treatments available for the associated cognitive side effects which include memory loss, depression, and general feelings of mental “fogginess”. The consumption of diets rich in fruits and vegetables have been implicated with multiple health benefits, with the consumption of anthocyanin rich foods, such as blueberries, showing particular promise in the area of improvement of cognitive health. The overall objective of this work was to develop and fully characterize two stable delivery vehicles for blueberry bioactives with regards to consumer acceptance, physico-chemical properties, and bioactive delivery in order to use in future clinical studies looking at CICI. A secondary objective of this work was to directly examine how the inclusion of an anthocyanin-rich blueberry extract (BBEC) vs. a lyophilized whole fruit blueberry powder (BBPC) would affect consumer acceptance, physico-chemical properties, and bioactive delivery of an equivalent ii functional food matrix, which would have useful applications in a broader sense of functional food product development. In this work two functional gelatin confections were successfully developed and were found to be promising candidates for use in future CICI clinical trials because of their stability over one month of refrigerated storage. It was found that the main differences between including a whole blueberry powder vs. an anthocyanin-rich blueberry extract within an equivalent gelatin confection matrix were bioactive retention, gel strength, texture, and freezable water content, but with no significant differences seen in their consumer acceptability. BBPC was found to retain a significantly higher number of anthocyanins post- confection processing, produce a harder gel micro structure, require a one-week texture stabilization period, as well as contain a higher %FW when compared to the BBEC formula. BBPC and BBEC were compared in a dietary intervention where healthy men and women were fed a single equivalent acute dose and their 24-hour urine collected and analyzed. Results showed that all participants complied with their 7-day low berry washout diets, and that BBEC and BBPC were able to deliver approximately 0.05% of the anthocyanins they contained post processing and pre-ingestion. Importantly, it was also observed that there was not a significant difference in the anthocyanin delivery between BBEC and BBPC when controlling for inter individual metabolic heterogeneity. There were also no significant differences seen in product acceptability between the BBEC and BBPC when tested in the clinical rather than the consumer setting. iii These studies show the importance of considering bioactive source when developing functional food products for use in nutritional clinical studies. Furthermore, these studies demonstrate the potential to successfully develop two functional confections for the delivery of blueberry anthocyanins for future use in CICI and cognitive health clinical studies. Larger clinical studies in a CICI cohort is necessary to test effectiveness of blueberry anthocyanins to mitigate cognitive symptoms associated with the disorder. iv Dedication This work is dedicated to my mother and father, for always cultivating my curiosity and love of learning. v Acknowledgments I would like to start by thanking my advisor, Dr. Yael Vodovotz for all of the guidance she has provided me throughout my time at The Ohio State University in the Department of Food Science and Technology. From exposing me to research early on as an honors undergraduate student, to taking me on as a graduate student in her laboratory for my Master’s degree, I am forever thankful for all of the patience, encouragement, and laughs you have provided over these past six years. I can only hope that my future bosses will be as supportive of me as you have been. I also would like to thank my Masters Committee member, Dr. Christopher Simons, for being a wonderful professor and teaching some of my favorite classes during my time as a Masters student, as well as being fantastic career role model, I hope our professional paths will continue to cross in the future. Many thanks also go out to four special past Vodovotz lab students/ postdocs, Dr. John Frelka, Dr. Sravanti Paluri, Tim Vazquez, and Dr. Jennifer Ahn-Jarvis, all of whom made me the researcher I am today, as well as immensely helped with the blueberry confection shelf-study. Whether it was training me on our lab’s instruments, answering questions about statistics and data analysis, or helping me edit multiple presentations and posters, you all taught me the art of weaving a great scientific narrative that is both compelling and technically sound. vi Thank you to Dr. Beth Grainger, Dr. Steven Clinton, all of the nurses at the Clinical Research Center, and my clinical study participants for helping me with my IRB and giving me a crash course in clinical trial design and execution. It was definitely a unique opportunity for a food scientist, and I will carry with me the skills and appreciation for those that work in clinical settings that this project has taught me forever. Thank you to all of the Vodovotz lab members, undergraduate researchers, visiting scholars, and Metro students who were integral in the execution of my research projects, and have helped me develop my own management skills. I would also like to thank all of my friends in office 240 and throughout Parker Food Science, who with our many lunches and games of GeoGuessr made these past two years of work a lot more fun. Lastly, thank you to two my best friends, Katie Williamson and Mackenzie Hannum, my twin sister Grace, and the rest of my family, I can honestly say I could not have completed this graduate degree without all of your encouragement. vii Vita May 2012…………………………………….Ursuline Academy, Cincinnati, OH May 2016……………………………………. B.S. Food Science and Technology, The Ohio State University, Columbus. OH August 2016 to present……………………….Graduate Research Associate, Department of Food Science and Technology, The Ohio State University, Columbus, OH Fields of Study Major Field: Food Science and Technology viii Table of Contents Abstract ............................................................................................................................... ii Dedication ........................................................................................................................... v Acknowledgments.............................................................................................................. vi Vita ................................................................................................................................... viii List of Tables .................................................................................................................... xii List of Figures .................................................................................................................. xiii List of Equations ............................................................................................................... xv Chapter 1. Introduction ....................................................................................................... 1 1.1 Statement of Problem ................................................................................................ 1 1.2 Hypotheses ................................................................................................................ 2 Aim 1: ......................................................................................................................... 3 Aim 2: ......................................................................................................................... 3 Chapter 2. Literature review ............................................................................................... 5 2.1 Blueberries ................................................................................................................ 5 2.2 Commercial production and consumption of blueberries ......................................... 6 2.2.1 U.S. Blueberry production ................................................................................. 6 2.2.2 U.S. Blueberry consumption .............................................................................. 6 2.3 Blueberry components and stability.......................................................................... 7 2.3.1 Major blueberry components ............................................................................