Rumen fermentation (RF) is a complex system of oxidation–reduction reactions governed by the rumen microbiota, and its end-products are the volatile fatty acids (VFAs) which constitute the main energy source for the host animal. We speculated that the process could be manipulated through electrofermentation (EF) by utilizing solid-state electrodes as electron sources. This study aimed to evaluate the effects of single-chamber EF applied (0.4 vs. 0.9 V) for 6, 12, or 24 h to rumen fluid on the resulting microbial biomass, dry matter digestibility (DMD), VFA production, NADH/NAD ratio, and composition of the rumen fluid’s bacterial communities. The application of a 0.9 V electric potential for 24 h produced the most significant changes in RF compared to the control treatment (0V), increasing microbial biomass (12%), DMD (58%), and VFA concentrations (~84%), and reducing NAD/NADH ratio (~50%) without a significant impact on bacterial diversity. These results suggest that the application of a 0.9 V electric potential allows the microbiota to better hydrolyze and digest the feed’s components and could offer an electron sink for the production of VFAs. Hence, EF can provide innovative solutions to a range of challenges that limit the RF process. Nonetheless, more studies are needed to understand how the solid electrodes and external electric energy function.

There is an increasing interest in developing natural herb-infused functional beverages with health benefits; therefore, in this study, we aimed to evaluate the effect of strawberry, blueberry, and strawberry-blueberry blend decoction-based functional beverages on obesity-related metabolic alterations in high-fat and high-fructose diet-fed rats. The administration of the three berry-based beverages for eighteen weeks prevented the development of hypertriglyceridemia in obese rats (1.29–1.78-fold) and hepatic triglyceride accumulation (1.38–1.61-fold), preventing the development of hepatic steatosis. Furthermore, all beverages significantly down-regulated Fasn hepatic expression, whereas the strawberry beverage showed the greatest down-regulation of Acaca, involved in fatty acid de novo synthesis. Moreover, the strawberry beverage showed the most significant up-regulation of hepatic Cpt1 and Acadm (fatty acid β-oxidation). In contrast, the blueberry beverage showed the most significant down-regulation of hepatic Fatp5 and Cd36 (fatty acid intracellular transport). Nevertheless, no beneficial effect was observed on biometric measurements, adipose tissue composition, and insulin resistance. On the other hand, several urolithins and their derivatives, and other urinary polyphenol metabolites were identified after the strawberry-based beverages supplementation. In contrast, enterolactone was found significantly increase after the intake of blueberry-based beverages. These results demonstrate that functional beverages elaborated with berry fruits prevent diet-induced hypertriglyceridemia and hepatic steatosis by modulating critical genes involved in fatty acid hepatic metabolism.

Blueberries are rich in polyphenols, anthocyanins, and proanthocyanidins; however, they are expensive. In contrast, strawberries have a lower cost and are rich in ellagitannins. Therefore, a strawberry–blueberry blend decoction could produce a low-cost beverage with a rich and diverse phytochemical profile. In this study, we developed three berry-based beverages: blend strawberry–blueberry (SBB), strawberry (SB), and blueberry (BB). The polyphenol profile of the beverages was characterized by UPLC-ESI-Q-ToF MS^E, an acceptability test was carried out with potential consumers, and a stability analysis was performed under commercial storage conditions (4, 25, and 34 °C). The SBB exhibited a good sensorial preference (score of 81.3) and showed high contents and a diverse composition of anthocyanins and proanthocyanidins, which were up to 3.0- and 1.2-fold higher compared to the SB, respectively. Regarding the storage stability, the SBB showed better retention of lightness (97.9%) and red color (66.7%) at the end of the storage under refrigerated conditions (4 °C) compared to the SB. Therefore, these results demonstrate that using blended berry fruits leads to the creation of a functional beverage that has higher nutraceutical potential than single-berry-based beverages.