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

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


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.

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

Publication types

  • Clinical Trial

MeSH terms

  • Anthocyanins / analysis
  • Anthocyanins / metabolism
  • Antioxidants / analysis
  • Antioxidants / metabolism
  • Food Handling
  • Fruit / chemistry
  • Fruit / metabolism*
  • Functional Food / analysis*
  • Humans
  • Male
  • Middle Aged
  • Neoplasms / prevention & control*
  • Prostatic Neoplasms / diet therapy
  • Prostatic Neoplasms / metabolism
  • Prostatic Neoplasms / prevention & control*
  • Rubus / chemistry
  • Rubus / metabolism*


  • Anthocyanins
  • Antioxidants