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J Agric Food Chem. 2014 May 7;62(18):3997-4006. doi: 10.1021/jf404566p. Epub 2013 Dec 27.

Characterization of black raspberry functional food products for cancer prevention human clinical trials.

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Interdisciplinary Ph.D. Program in Nutrition, ‡Department of Food Science and Technology, §Division of Medical Oncology, Department of Internal Medicine, and #Comprehensive Cancer Center, The Ohio State University , Columbus, Ohio 43210, United States.


Our team is designing and fully characterizing black raspberry (BRB) food products suitable for long-term cancer prevention studies. The processing, scale-up, and storage effects on the consistency, quality, bioactive stability, and sensory acceptability of two BRB delivery systems of various matrices are presented. BRB dosage, pH, water activity, and texture were consistent in the scale-up production. Confections retained >90% of anthocyanins and ellagitannin after processing. Nectars had >69% of anthocyanins and >66% of ellagitannin retention, which varied with BRB dosage due to the processing difference. Texture remained unchanged during storage. BRB products consumed in a prostate cancer clinical trial were well accepted in sensory tests. Thus, this study demonstrates that two different BRB foods can be formulated to meet quality standards with a consistent bioactive pattern and successfully scaled up for a large human clinical trial focusing on cancer risk and other health outcomes.


black raspberry; consistency in characteristics; retention of phenolics; scale-up production; sensory acceptance; storage stability

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