Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits.
anthocyanins
anti-inflammation
antioxidant
berry processing
blackcurrants (Ribes nigrum)
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Sep 2019
Sep 2019
Historique:
received:
23
03
2019
revised:
21
07
2019
accepted:
27
07
2019
pubmed:
28
8
2019
medline:
23
11
2019
entrez:
28
8
2019
Statut:
ppublish
Résumé
Blackcurrants (BC; Ribes nigrum) are relatively new to the U.S. market; however, they are well known and popular in Europe and Asia. The use of BC has been trending worldwide, particularly in the United States. We believe that demand for BC will grow as consumers become aware of the several potential health benefits these berries offer. The objectives of this review were to provide an up-to-date summary of information on BC based on articles published within the last decade; furthermore, to provide the food industry insights into possibilities for the utilization of BC. The chemistry, processing methods, and health benefits have been highlighted in addition to how the environment and variety impact the chemical constituents of BC. A search for journal publications on BC was conducted, which included keywords such as chemical characterization, health benefits, processing, technologies, anthocyanins (ANC), and proanthocyanidins. This review provides up-to-date information available on the subject. In conclusion, BC and their products have industrial uses from which extractions can be made to produce natural pigments to be used as food additives. BC contain flavonoids, specifically ANC, which provide the fruits with their purple color. BC are a rich source of phytochemicals with potent antioxidant, antimicrobial, and anti-inflammatory properties. Also, BC have the potential to improve overall human health particularly with diseases associated with inflammation and regulation of blood glucose.
Identifiants
pubmed: 31454085
doi: 10.1111/1750-3841.14781
doi:
Substances chimiques
Anti-Infective Agents
0
Antioxidants
0
Food Additives
0
Plant Extracts
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
2387-2401Informations de copyright
© 2019 Institute of Food Technologists®.
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