Feasibility of elder-friendly food applications of lingonberry (Vaccinium vitis-idaea L.) according to gelling agent as thickening additives

Figures & data

Table 1. Analyzed fatty acid composition of lingonberry.

Fatty acid		Composition (g/100 g)
Saturated fatty acid	C(11:0)	1.519 ± 0.063
	C(16:0)	7.382 ± 0.327
	C(18:0)	4.715 ± 0.260
	Total	13.616 ± 0.650
Unsaturated fatty acid	C(18:1n9c)	8.377 ± 0.418
	C(18:1n7c)	8.165 ± 0.387
	C(18:2n6c)	35.926 ± 1.288
	C(18:3n3)	15.137 ± 0.437
	C(20:5n3)	18.779 ± 0.519
	Total	86.384 ± 3.049
Total fat content (g)		0.679 ± 0.027

Mean ± S.D.

Table 2. Analyzed mineral content of lingonberry.

Mineral	Content (mg)
Sodium	3.201 ± 0.150
Potassium	186.921 ± 9.506
Calcium	32.734 ± 1.235
Phosphorous	19.867 ± 0.884
Magnesium	22.512 ± 0.967
Iron	0.540 ± 0.019
Zinc	0.218 ± 0.011
Copper	0.153 ± 0.007
Selenium	N.D.^1)

1) N.D. means not detected.

Mean ± S.D.

Table 3. Analyzed antioxidant and antidiabetic effects of lingonberry.

Physicochemical property		Status
Antioxidation	Total polyphenol content (g/100 g)	0.423 ± 0.016
	Total flavonoid content (g/100 g)	0.499 ± 0.022
	Superoxide radical scavenging activity (μg/mL)	170.132 ± 3.504
	DPPH radical scavenging activity IC50 (mg/mL)	6.413 ± 0.300
	ABTS radical scavenging activity (%)	85.707 ± 1.033
	Ferric reducing antioxidant power (μmol/g)	8.051 ± 0.299
	Reducing power (μmol/g)	0.121 ± 0.006
Antidiabetes	α-glucosidase inhibitory activity IC50 (mg/mL)	9.715 ± 0.322
	α-amylase inhibitory activity IC50 (mg/mL)	7.453 ± 0.235

Mean ± S.D.

Table 4. Viscosity of lingonberry juice added with thickening agent.

Concentration of thickening agent (%)	Thickening agent (mPa.s)			F-value^1) (p-value)
	Guar gum	Xanthan gum	Locust bean gum
0.0	3.970 ± 0.187 ^G	3.970 ± 0.187^E	3.970 ± 0.187^E	0.000 (1.000)
0.5	1,781.147 ± 80.059^Fb	177.392 ± 8.102^Ec	2,528.275 ± 109.132 ^Da	541.276*** (0.000)
1.0	5,175.089 ± 205.798^Ea	1,491.723 ± 73.582^Dc	3,586.540 ± 174.495 ^Db	293.460*** (0.000)
1.5	7,118.637 ± 345.293 ^Da	6,442.063 ± 312.911^Ca	5,122.432 ± 245.987^Cb	31.334** (0.001)
2.0	8,749.156 ± 418.492^C	8,013.241 ± 400.554^B	9,156.464 ± 451.233^B	3.332 (0.106)
2.5	11,890.806 ± 591.422^B	10,895.314 ± 531.298^A	12,334.620 ± 605.879^A	4.744 (0.058)
3.0	14,144.718 ± 701.331^Aa	10,967.501 ± 538.870^Ab	12,143.975 ± 604.504^Ab	19.855** (0.002)
F-value (p-value)	395.481*** (0.000)	551.260*** (0.000)	461.030*** (0.000)

(1) One-way ANOVA was used, and different letters in the same column (A ~ G) and row (a ~ c) show a significant difference at ***p < 0.001, respectively.

Mean ± S.D.

Figure 1. Regression equation for viscosity of lingonberry juice added with thickening agent. The y-scale is “Viscosity (mPa.s),” and the x-scale is “thickening agent concentration (%).” The coefficient of determination (R²) is a number between 0 and 1 that measures how well a statistical model predicts an outcome, and a higher coefficient is an indicator of a better goodness of fit for the observations. In the KS related to elder-friendly foods, the standard was set that it is appropriate to have a viscosity of 1,500 mPa.s or less for drinks for the elderly.