The Glycaemic Effect of Blueberry Beverage Prepared with Hydrothermodynamic Processing in Young Adults (FS14-02-19). (13th June 2019)

• Record Type: Journal Article
• Authors: Boachie, Ruth; Martynenko, Alex; Mather, Kathleen; Chen, Yougui; Anini, Younes; Joy, Phillip; Kathirvel, Priya; Luhovyy, Bohdan
• Is Part Of: Current developments in nutrition. Volume 3(2019)Supplement 1
• Publication Date: 2019-06-13
• Subjects: Nutrition -- Periodicals; Nutritional Physiological Phenomena; Nutrition; Periodicals; Periodicals; Fulltext; Internet Resources; Periodicals; 612.3
• DOI: 10.1093/cdn/nzz038.FS14-02-19
• Languages: English
• ISSNs: 2475-2991

Abstract

Abstract: Objectives: Wild blueberries, due to their high level of anthocyanines, may provide multiple health benefits including improved blood glucose (BG) control, however the consumption of fresh berries is limited by their short seasonal availability. Hydrothermodynamic (HTD) processing of whole berries is used to produce pasteurized drinkable puréed products with the amount of anthothyanins comparable with fresh berries. The objective of this study was to investigate glycaemic properties of drinkable puréed wild blueberries produced with HTD processing in young healthy adults. Methods: In a randomized controlled cross over, 25 healthy adults (12 females and 13 males) 23.3 ± 4.4 y with a BMI of 22.3 ± 2.2 kg/m 2 attended two sessions on separate days. At each session, participants, after an overnight fast, were asked to consume one of two treatments equalized for their available carbohydrate content: (1) drinkable blueberry purée (150 g) and two slices (70 g) of white bread (196 kcal, 11.4 g sugar, 27.7 g starch, 5.3 g fiber, 6.8 g protein, and 0.2 g fat in the treatment), and (2) control: sweetened water (141.5 g water with 10 g of sucrose) and two slices (70 g) of white bread (187 kcal, 11.4 g sugar, 27.7 g starch, 1.8 g fiber, 6.3 g protein, and 0.2 g fat in the treatment). Blueberry drinkable purée was prepared from whole wild blueberries Vaccinium augustifolium using HTD processing at 95 °C for 2 min. Fresh purée was frozen at −20 °C and defrosted overnight before each session. The blood samples were collected before (fasting blood) and at 15, 30, 45, 60, 90, and 120 min after the treatment. BG was analyzed using YSI 2300 STAT Plus Glucose & Lactate Analyzer. Results: There was no difference in baseline BG ( P = 0.49). There was an effect of time ( P < 0.05) but no effect of treatment on mean BG over 120 min ( P = 0.6) or 60 min ( P = 0.2), or on the incremental area under the curve (AUC) for BG over 120 min ( P = 0.7) or over 60 min ( P = 0.6). There was an effect of time ( P < 0.0001) and treatment on mean BG ( P = 0.01) and AUC for BG ( P = 0.007) over 30 min. The BG was lower by 8.5% and 6.5% after the treatment with blueberry drinkable purée compared to the control at 15 and 30 min, respectively. Conclusions: Blueberry drinkable purée prepared using HTD processing and consumed with a high-carbohydrate food may provide benefits for blood glucose control over 30 min compared to the sugar-sweetened beverage of the same sugar content. Funding Sources: Canadian Food Innovators Cluster Program, PEI Berries LTD, Mount Saint Vincent University.