Food preparation technologies, from canning to cell-based cultivated foods, have rocked the food industry and the marketplace by evoking contradictions, controversies and concerns which impact purchasing decisions among a growing segment of consumers.

Their climate-conscious perspectives and commitments — albeit idyllic — are commonly confounded with complexity and confusion about what’s the best choice for their prosperity and for the planet.

A clearer understanding among consumers about how these innovations favorably impact the value chain of food production, processing & packaging sustainability, supply chain reliability, and ultimately health & well-being is crucial to exonerating the food industry from unfounded controversies which continue to spawn misinformation and foment distrust.

In our dual role of scientist-consumers, what should we believe and how can we be objective in what and whom to trust?

The scientific method and cooperative learning have served humankind well in our collective quest to seek answers and make sense of complexity and information. The primary question we must consider is how to transparently share our discoveries to-date about the value proposition of food innovations.

Our ultimate goal should be to help consumers navigate the modern food marketplace both confidently and conscientiously.

This presentation compiled references from the scientific literature to understand the role of anthocyanins in oxidative stress and the digestive system. Chronic inflammation can induce reactive oxygen species, which are a source of oxidative stress; therefore, possible induction of active mucosal lesions. For instance, oxidative stress is a key factor related to the development of gastrointestinal cancer.

Some epidemiological and intervention human trials demonstrated the critical role of anthocyanin-based foods in lowering inflammation, oxidative stress, and improved health of the gastrointestinal system. The objective was to investigate the associations between the phenolic composition of selected maize genotypes and their anti-inflammatory, anti-adipogenic, and anti-diabetic properties. Anthocyanin-rich water extracts (PMW) from purple maize genotypes were evaluated in macrophages and adipocytes.

Cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside, peonidin-3-O-glucoside, and corresponding acylated forms were major anthocyanins in PMW, accompanied by ten identified non-anthocyanin phenolics. Besides anthocyanins, quercetin, luteolin, and rutin were the dominant anti-inflammatory and anti-diabetic components.

Quercetin and phenolic acids, especially vanillic acid and protocatechuic acid, were closely associated with the anti-adipogenic properties of PMW via inhibition of the preadipocyte-adipocyte transition. Maize genotypes exhibited many phenolic compounds, including phenolic acids, anthocyanins, flavonols, flavons, among others. Considerable differences were also observed among genotypes regarding their anti-inflammatory, anti-adipogenic, and anti-diabetic properties.

Overall, our results provide useful information to select or develop colored maize genotypes with added value, supporting the hypothesis of using colored maize pigments as ingredients in functional foods. There is a clear need for long-term, placebo-control, double-blind, cross-over, clinical studies on the efficacy of anthocyanins, their metabolites, and their effect on oxidative stress and the digestive system.

Nutraberry upcycles the millions of lbs. of PNW berry seeds created during the production of seedless purée by focusing on manufacturing high quality berry seed powders sized from the single digit micron size sold into the supplement and functional food markets to larger sizes to supply the personal care markets with natural actives, colorants and exfoliants.

The status quo is rigid and requires purposeful activities in order to unlock the existing latent demand for upcycled products. Nutraberry’s products are part of both a fast-growing upcycling food trend and the better for you, wellness, post Covid addressable segment.

A key to our success has been our ability to manufacture polyphenol-rich defatted seed powder, which achieves a 3% fat level, from a starting fat level of 12-15%, and a powder particle size under 50 microns. Finer powder amplifies the flavor and health benefits, as well minimizes the color. The finer the powder the more color neutral our seed powder.