Novel functional confectionery: incorporating blueberry extract for nutritional enhancement and quality improvement

Abstract

Background: Blueberries are renowned for their rich composition of beneficial ingredients, including essential organic acids such as citric, lactic, malic, and succinic acids. They also contain numerous vital minerals essential for normal physiological functioning, such as iron, potassium, manganese, copper, sulfur, phosphorus, chromium, and zinc, with manganese content being particularly exceptional among plants. Furthermore, these berries provide carotene (a precursor to vitamin A), B vitamins, vitamin C, vitamin PP, and tannins. They are particularly rich in flavonoids, which are potent natural antioxidants.

Literature shows the beneficial role of blueberries and blueberry extract in human consumption, highlighting their importance in promoting a healthy diet. However, blueberry by-products in confectionery production remain widely underutilized. Characterizing this opportunity to enhance confectionery products with functional food qualities may significantly improve the nutritional profile of flour-based products, such as muffins. Evaluating different qualitative doses can help optimize health benefits while supporting the development of a novel category of functional muffins.

Objective: This research aimed to utilize blueberry extract as a functional ingredient for the development of a novel confectionery product. A key objective was to scientifically substantiate the positive effects of this extract on the chemical composition and overall quality of cupcakes.

One of the main objectives of this study is to increase the content of essential minerals in food through the addition of blueberry extract and, by doing so, increase its functional properties.

Materials and Methods: Blueberry samples were sourced from the Aparan region, where preliminary studies revealed a high concentration of valuable compounds within them. Subsequent investigations focused on determining comparative indicators of quality and anthocyanin content in fresh fruit extracts via direct spectrometry. Environmentally friendly extracts were prepared with minimized levels of potentially undesirable macro- and microelements (e.g., Fe, Cu, Zn, Ca, Mg, Mn, Co, Cd, V, Se, Cr, As, Pb) through ion-exchange sorption and desorption. All research utilized highly precise, state-of-the-art equipment. Raw materials and finished products were analyzed using the gravimetric method with KERN analytical balances (accuracy 0.95), while vitamin and mineral compositions were determined via an integrated HPLC system.

Results: During the study, various forms of blueberry extract were prepared. The extract was used in two forms: powder and liquid solution. Subsequently, three distinct application dosages were tested, and the qualitative parameters of each resulting cupcake sample were analyzed. The optimal application option was identified, successfully increasing the micronutrient content of the cupcakes while preserving their desirable physicochemical parameters.

Novelty: This study pioneers the systematic incorporation of blueberry fruit extract, in both powder and liquid forms, into flour-based confectionery products (muffins) to create novel functional foods. The research extends beyond simple addition by optimizing the extract's dosage to enhance the micronutrient profile (including anthocyanins and tannins) while simultaneously demonstrating a positive effect on key physicochemical parameters such as cupcake volume, thus maintaining the balance between nutritional enrichment and product quality.

       As a scientific novelty, it can be observed that with the addition of blueberry extract and a reduction in the corresponding amount of flour, it was possible to reduce the nutritional value of the new product.

Conclusion: Blueberry fruit extract, rich in anthocyanins, tannins, and other valuable compounds, was successfully utilized to produce functional muffins. This resulted in a new type of food product characterized by an enriched nutritional composition. The research also demonstrated that the extract's application positively influenced cupcake volume, a crucial quality indicator for such products.

Keywords: Blueberry, extract, new technology for muffins, bioactive compounds, functional products.