Antioxidant-Rich Berries for Formulation

Phytonutrient-packed berries are allowing formulators to deliver a potent product punch

Wolfberry is extremely high in antioxidants and is said to provide enhanced immune system function, better eyesight and improved circulation. Further, studies support its role in protecting the brain from neuronal damage and apoptosis.^18,19 It may also support heart health, with animal studies showing goji extract can reduce induced cardiotoxicity,²⁰ and goji seed oil exerting anti-atherosclerosis effects.²¹

A newer entrant to the exotic scene is seaberry (Hippophae rhamnoides L.), also known as sea buckthorn. Native to Asia and northern Europe, seaberry consists of thorny vines and yellow or orange-red berries, which offer a fairly sour taste. Its phytochemical diversity spans high vitamin C and E contents, carotenoid and phenolic pigments, as well as high pulp and seed levels of EFAs and sterols.

In the past year, studies on seaberry have included how seaberry affects inflammation, cancer and cardiovascular disease, burns and skin wounds, and its antimicrobial effects and antioxidant properties. Gross noted, “All the research [on seaberry] uses preliminary animal models or in vitro preparations. There have been no expert-reviewed clinical trials of seaberry published to date in Western literature.”

However, research results have been positive. In vitro research shows seaberry extract exhibits strong antioxidant activity with the ability to scavenge peroxyl radicals,²² and may induce apoptosis in human liver cancer cells.²³

Out of India comes amla (Phyllanthus emblica), also known as Indian gooseberry. The amla tree produces light greenish yellow fruits with a sour, astringent taste; the berries are used in traditional Ayurvedic formulas such as Triphala and Chyawanprash. “Amla is one of nature’s richest sources of vitamin C, and its superior antioxidant activity is enhanced by gallotannins with additional benefits for digestion and support for healthy aging and immune function,” said Ken Seguine, national sales manager, Avesta. “In the Indian Ayurvedic tradition, amla is used as a rasayana, a dietary supplement or practice promoting rejuvenation, mental and physical health, as well as providing a defense against aging and challenging environmental factors.”

Recent studies suggest amla can protect against induced hepatic damage by enhancing the levels of enzymatic and non-enzymatic antioxidants;²⁴ it may also reduce oxidative stress associated with aging.²⁵ Studies also suggest amla may help support healthy cholesterol levels, and prevent against cholesterol oxidation.^26,27

Formulation Innovation

Whether as a capsule, functional bar, super-loaded sorbet or juice drink, marketers are combining berries—both old favorites and new options—to maximize health benefits. “All over the world, marketers and consumers are looking for organic, non-synthetic, U.S.-processed, nutrient-rich whole food ingredients,” May said.

Because berries have such a long history as a food product, most traditional options like blueberries have easily transitioned into functional food and beverage products such as juices, smoothies, nutrition bars and baked goods. However, the exotics have not had an easy time. “Many of the commonly called superfruit berries are not necessarily ‘table fruits’, in part due to shelf life issues or their astringent taste in the fresh raw form,” Gallo said. “Therefore these berries are often processed, i.e., frozen, concentrated, spray-dried, freeze-dried and standardized.” She noted the exotic berries are being used in a broader range of applications now than previously, with inclusion in beverages, frozen treats, supplements, cosmetics and even oral health products.

Whether using traditional or exotic berries, new delivery systems are being developed. “Beverages have become a very popular delivery system,” said Kay Kapteyn, product manager, FutureCeuticals Inc. “However, convenience is also high on the list, and stick pack products provide one answer to consumer needs. Traditional capsule form supplements are also maintaining their popularity. Though capsule delivery systems might not be the cutting edge of technology, the blends contained in the capsules continue to push the frontiers of science in terms of nutraceutical research.”

Powder forms tend to be more popular in formulation, as they are more stable and offer greater shelf life. Freeze-drying is employed by many ingredient suppliers to ensure the retention of antioxidant and nutrient content, as well as the flavor and color of the fruits. “Time, oxygen, moisture, heat and light are all enemies of plant nutrients,” Kapteyn added. “As opposed to other forms of drying, freeze-drying allows the fruit to maintain its color, flavor and phytonutrient profile.”

The question of using individual ingredients or blends is also on the table. Wuagneux said there is room in the market for both. “We are seeing requests for individual fruits in various forms such as whole dried berries, juice, powdered fruit, as well as standardized extracts,” he said. “But we also have requests for custom formulas that include multiple fruits, both superfruits and the more traditional fruits, combined in one nice formula.”

Steve Siegel, vice president, Ecuadorian Rainforest, said the majority of the company’s customers are looking for individual ingredients vs. blends. “They want to have in-depth knowledge about a specific ingredient before blending,” he said. “It is imperative to be knowledgeable about the properties and health benefits of each individual ingredient. So we receive requests asking for information about ingredient properties and suggestions on what ingredients blend well together.”

Many ingredients do blend well together, apparently, as the number of both custom and pre-formulated blends is growing. “The trend is moving toward blended ingredients for the ability to maximize the health benefits from the blended phytonutrient profiles,” Gallo said. “Each different berry exhibits its own unique attributes, and by blending we can achieve the desired synergistic effect.” Artemis developed several targeted blends including the BerrySelect™ high antioxidant blend, and the BerryDefense™ immune support blend.

Synergy recently launched its Synergized Berry Powder, which includes 12 different berries, all freeze-dried, with some as whole berries and others as juice powders. “A complete blend is really the way to go,” May said. “All the constituents offer synergy and the full spectrum of nutrition. No single berry has ‘the’ compound for health; each one has a contribution to make.”

Kapteyn added FutureCeuticals works with its customers to create specialty custom blends. “Blends can make a product unique, which allows the manufacturer to differentiate themselves from similar products that might only include an individual ingredient,” she said. “Blends also provide a product with a variety of flavors and nutritional benefits.”

The flavor issue is one of the sensory issues formulators must address. Traditional berries tend to be relatively easy to formulate with, as consumers are familiar with their taste profile. For example, Ferrary pointed to consumers’ long history with blueberries: “Whatever the trend or form of products, the one constant that makes a product successful is flavor. On the ingredient level and in finished products, blueberries have maintained a high level of appeal among consumers. They are viewed as real food, not an esoteric substance people have to learn about in order to like.”

On the other hand, berries with overly sour or unique tastes might need other flavor sources in formulation to ease or mask the tough taste profile. For instance, a?ai is often paired with banana or mango to temper its strong, acquired taste.

In addition to flavor, color is a consideration. While the anthocyanins in berries are powerful antioxidants with other health benefits, they’re also at their core plant pigments, supplying deep blues and purples to the fruit. “Some of the main functional phytonutrients in darkly pigmented berries are the anthocyanins, which provide the brilliant red-purple colors, depending on the pH,” Gallo noted. “While we focus on the nutraceutical properties of our berry ingredients, an added benefit is that they are natural colorants, which can also provide a challenge depending on the application.”

Fortunately, most suppliers can provide assistance in formulation, whether delivery systems, stabilization of actives or claims support. Wuagneux said RFI, for example, can provide turnkey formulations, as well as “research and scientific back-up for ingredients and ingredient levels, applications work (e.g., flavoring the systems), blending, packaging and even marketing and regulatory assistance.”

Having a close partner to work with could be the key to delivering berry tasty products with health-promoting qualities to consumers around the globe.

Looking for more information on berries and superfruits? Paul M. Gross, Ph.D., will address this topic on April 28 at SupplySide East. For more details or to register, click here.

Full list of references on the next page.

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