Sprouts and Needles of Norway Spruce (Picea abies(L.) Karst.) as Nordic Specialty-Consumer Acceptance, Stability of Nutrients, and Bioactivities during Storage

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Jyske , T , Järvenpää , E , Kunnas , S , Sarjala , T , Raitanen , J-E , Mäki , M , Pastell , H , Korpinen , R , Kaseva , J & Tupasela , T 2020 , ' Sprouts and Needles of Norway Spruce (Picea abies(L.) Karst.) as Nordic Specialty-Consumer Acceptance, Stability of Nutrients, and Bioactivities during Storage ' , Molecules , vol. 25 , no. 18 , 4187 . https://doi.org/10.3390/molecules25184187

Title: Sprouts and Needles of Norway Spruce (Picea abies(L.) Karst.) as Nordic Specialty-Consumer Acceptance, Stability of Nutrients, and Bioactivities during Storage
Author: Jyske, Tuula; Järvenpää, Eila; Kunnas, Susan; Sarjala, Tytti; Raitanen, Jan-Erik; Mäki, Maarit; Pastell, Helena; Korpinen, Risto; Kaseva, Janne; Tupasela, Tuomo
Contributor: University of Helsinki, Department of Chemistry
Date: 2020-09
Language: eng
Number of pages: 23
Belongs to series: Molecules
ISSN: 1420-3049
URI: http://hdl.handle.net/10138/321208
Abstract: Developing shoots, i.e., sprouts, and older needles of Norway spruce (Picea abies(L.) Karst.) have traditionally been used for medicinal purposes due to the high content of vitamins and antioxidants. Currently, sprouts are available as, for example, superfood and supplements. However, end-product quality and nutritive value may decline in the value-chain from raw material sourcing to processing and storage. We studied (1) impacts of different drying and extraction methods on nutritional composition and antioxidative properties of sprouts and needles, (2) differences between sprouts and needles in nutritional composition and microbiological quality, and (3) production scale quality of the sprouts. Additionally, (4) sprout powder was applied in products (ice-cream and sorbet) and consumer acceptance was evaluated. According to our results, older needles have higher content of dry matter, energy, and calcium, but lower microbial quality than sprouts. Sprouts showed a higher concentration of vitamin C, magnesium, potassium, and phosphorus than older needles. Freeze-drying was the best drying method preserving the quality of both sprouts and needles, e.g., vitamin C content. The antioxidative activity of the sprout extracts were lower than that of needles. Ethanol-water extraction resulted in a higher content of active compounds in the extract than water extraction. Sensory evaluation of food products revealed that on average, 76% of consumers considered sprout-containing products very good or good, and a creamy product was preferred over a water-based sorbet.
Subject: antioxidative
color
drying
flavor
microbial quality
nutritive value
safety
vitamins
PICEA-ABIES
SCOTS PINE
BUD BURST
SHOOTS
TEMPERATURE
ALKALOIDS
PLASMA
GROWTH
116 Chemical sciences
1182 Biochemistry, cell and molecular biology
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