The effect of the addition of gold flax (Linum usitatissimum L.) and chia seeds (Salvia hispanica L.) on the physicochemical and antioxidant properties of cranberry jams
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Abstract Different form of seeds (whole or ground) may have a gelling effect and can substitute pectin in jams, moreover the type of their form have a remarkable impact on jams quality. The objective of this study was to ascertain if the form of added seeds have an influence on the physicochemical and antioxidant properties of cranberry jams incorporated in gold flax and chia seeds. Compared to traditional cranberry jam, the addition of both chia and gold flax seeds to the jams enhanced the nutritional value of samples by significant increase in protein, dietary fiber and polyunsaturated fatty acids content. Moreover, the enrichment of cranberry jams with seeds caused an increase in total polyphenols and phenolic acids content as well as their antioxidant activities. The texture measurement showed that both chia and flax seeds (irrespectively of their form) exhibited a gelling properties, however, the jams with the addition of ground seeds were characterized by similar texture as the control cranberry jam. Based on the obtained results, both gold flax and chia seeds can be considered as promising substitute for the gelling agents which additionally can change the physicochemical and antioxidant properties of jams.
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Cranberry jam's antioxidant properties are improved by co-supplementation of chia seeds and gold flax.
“Cranberry jam’s antioxidant properties are improved by the co-supplementation of chia seeds and gold flax [133].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [133]
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References 46 · Cited by 11
Research works printed but not linked: 4
- Palka A, Wilczyńska A, Flis M (2017) Effect of addition of oil seeds on content of basic nutrients in milk and fruit cocktails and their acidity. Problemy Higieny i Epidemiologii 98(4):334-339
- Genovese DB, Ye A, Singh H (2010) High methoxyl pectin/ apple particles composite gels: effect of particle size and particle concentration on mechanical properties and gel structure. J Tex- ture Stud 41:171-189. https:// doi. org/ 10. 1111/j. 1745-603. 2010. 00220.x · DOI
- Ruszkowska M, Rogowska O (2017) The evaluation of the sorp- tion properties of Spanish sage (Salvia hispanica L.) seeds. Polish J Commod Sci 1(50):73-80
- Banaś A, Korus A, Tabaszewska M (2018) Antioxidant properties of low-sugar strawberry jam enriched with plant raw materials. Pol J Natur Sc 33(3):385-399
- Authors
- Kosiorowska, A., Pietrzyk, S., Pająk, P., & Socha, R.
- Affiliations
- University of Agriculture in Krakow (PL)
- Corresponding author
- Kosiorowska, Angelika
- Venue
- European Food Research and Technology
- Published
- 2022-08-09
- Volume
- 248
- Issue
- 11
- Pages
- 2865-2876
- ISSN
- 0373-0174 (ISSN-L)
- 1438-2377
- 1438-2385
- OpenAlex
- W4297903212
- Cited by
- 11
- References
- 46
- Citations by year
- 2026: 1 · 2025: 3 · 2024: 4 · 2023: 3
- FWCI
- 1.33
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Locations
- European Food Research and Technology (publishedVersion, cc-by)
- Funders
- Ministry of Education and Science of the Republic of Poland (nr BM-2711/KAiOJŻ/18)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- Salvia hispanica, flaxseed, gelling agents, antioxidant activity, total polyphenols, phenolic acids, texture, dietary fiber, polyunsaturated fatty acids
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