Introduction: Numerous studies have confirmed the molecular effects of blueberry polyphenols and their clinical benefits. However, the low bioavailability of polyphenols limits their use in functional foods. To overcome this, carrier substances like proteins and polysaccharides can be incorporated into the food matrix. These complex systems are designed for the prevention and management of diet-related non-communicable chronic diseases. The study aimed to develop concentrates for preparing beverages (for sipping) and/or porridges of adjustable consistency (liquid to viscous), catering to specific health needs or consumer preferences. The formulations were based on hypoallergenic, hydrothermally processed, and infrared-dehydrated oats or barley, whey protein, and mechanically processed, infrared-dehydrated blueberries. Methods: During the study, the main physicochemical parameters of the product were determined. These included the mass fraction of moisture, ash content (determined using a standard method), fat content (measured by solvent extraction), as well as the mass fraction of total nitrogen and protein (analyzed by the Kjeldahl method). Results: Novel functional food concentrates were developed. A single serving of these products supplies 17.8-19.14% of the recommended daily protein intake. The protein is of high quality, characterized by a complete amino acid profile and an optimal ratio of essential to non-essential amino acids (30:70). Additionally, one serving provides 24.5% of the recommended daily intake of total polyphenols, broken down as follows: 7.1% from anthocyanins, 14.5% from proanthocyanidins, and 2.9% from flavonoids and their glycosides. Discussion: The developed concentrates successfully address the key limitation of polyphenol bioavailability by leveraging a food matrix rich in proteins (whey and plant-based), which are known to act as effective carriers for these compounds. The combination of a high-quality protein profile and a significant delivery of blueberry polyphenols in a single serving positions these products as a promising dietary strategy for the nutritional support and management of dietrelated chronic diseases, warranting further clinical validation. Conclusion: This work demonstrates the successful development of a product containing both whey/plant proteins and blueberry polyphenols using infrared drying for the development and enhancement of functional and specialized nutrition products, though in vivo studies are needed to confirm potential health benefits.
Simakova et al. (Tue,) studied this question.