Development of oat and bilberry-based beverages for a study about their effect on cardiometabolic markers in patients after acute myocardial infraction

Abstract

The intake of anthocyanin rich-foods, such as bilberries has been associated with a reduced risk of developing cardiovascular-related diseases. Similarly, the cardiovascular benefits of oat consumption are well known and are mainly due to its cholesterol-lowering and hypoglycemic effects. A randomized double-blinding clinical trial has been designed to investigate the cardiovascular beneficial effects of oat and bilberry in patients after acute myocardial infarction. This project aimed to develop four study beverages required to use for this clinical trial. These four study products should have the appearance and taste as if all they contain oats and bilberries to ensure double-blinding. Additionally, all study products were balanced in energy content to provide isocaloric conditions. Three study beverages; 1. oat, 2. bilberry, 3. combination of oat and bilberry, and 4. a reference beverage matching the nutritional value of active beverages and devoid of active compounds were formulated. Bioprocess oat bran, having a total fiber content of 20%, of which 10% are beta-glucan, was used in the oat beverage and in the combined (oat and bilberry) beverage development. The main ingredient of bilberry beverage was freeze-dried bilberry powder, that when suspended in water, gives a sandy-gritty sensation in the mouth. Hydration and mixing effects on the bilberry powder particle size were tested. Eight hours of soaking plus stirring was found to be helpful to smooth the texture and particle size reduction, which could increase the efficiency of the further homogenization process. The trials for the reference beverage were carried out using three different starches as sources of carbohydrates (native rice waxy starch, native tapioca starch, and modified waxy corn starch). The starch slurries were prepared at concentrations of 2,8%, 3,2%, and 3,5% (dry matter base) and gelatinized. Then, the starch pastes thinning behavior during homogenization was investigated. Modified corn starch was found most stable in the homogenization process. Moreover, the modified corn starch gave the best results in the beverage coloring trials.

Popular Abstract

Attention to foods with health-promoting properties is increasing. Among those, bilberries are rich in beneficial compounds mainly polyphenols and anthocyanins. The intake of bilberries has been linked to a reduced risk of developing cardiovascular-related diseases. Similarly, studies show that oat consumption has cardiovascular benefits specifically due to its cholesterol-lowering capacity. Therefore, a group of scientists from Örebro University Hospital decided to design a clinical study to determine the effect of bilberry and oat intake on blood lipids, inflammation, and exercise capacity in patients suffering after acute myocardial infarction (AMI). AMI is also known as a heart attack that mainly occurs due to blockage in one or more coronary arteries. For that study, approximately, 900 patients post-AMI will be participating in a 3-month intervention. Those participants will be required to consume study products that are produced by oat and bilberry on a daily basis. If the results of the study show that daily dietary intake of bilberry and oat together with standard medical therapy could reduce the low-density lipids (LDL) cholesterol and inflammation more than the standard medical therapy itself, this could be a good prevention of heart attack which is also cost-effective and a safe dietary strategy.

The aim of this project was to design study products for that clinical study. The test products were thought to be ready-to-drink beverages with high functionality and good taste. Therefore, the first step of the project was to design beverages with either dried bilberry or enzyme-treated oat-bran. On the other side, possible additional impacts of bilberry and oat combination have not been studied in a clinical trial before. Therefore, a beverage that is a combination of oat-bilberry was also designed as the third study product. Furthermore, a need for reference beverages without any active substances also arises to be able to compare the tested results. These four study products should have the appearance and taste as if all they contain oat and bilberries to ensure preventing bias. Additionally, all study products were balanced in energy content to provide the same calorie intake to all participants.

Three active beverages and a corresponding reference beverage, providing approximately 155 kcal/day, were formulated in this project. The main concern was to develop study products having a significant level of active compounds, having the same caloric intake, and being as similar as possible regarding color, texture, and aroma to provide blinding towards the participants. All these four-study beverages were designed to be ready to drink with good taste and freshness to ensure subjects compliance. This aim has been achieved with the applied recipes.

• author: Özkan, Serap
• supervisor: Ana Rascon
• organization: Food Technology and Nutrition (M.Sc.)
• course: KLGM01 20201
• year: 2022
• type: H2 - Master's Degree (Two Years)
• subject: Technology and Engineering
• keywords: Food technology, cardiovascular health, bilberry, bioprocessed oat, health benefits of oat and bilberry
• language: English
• id: 9070624
• date added to LUP: 2022-07-01 19:51:03
• date last changed: 2022-07-01 19:51:03