Blueberry juice: Bioactive compounds, health impact, and concentration technologies-A review.
antioxidant activity
bioactive compounds
cryoconcentration
fruit juice
health benefits
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:
Dec 2021
Dec 2021
Historique:
revised:
20
09
2021
received:
07
04
2021
accepted:
23
09
2021
pubmed:
31
10
2021
medline:
22
12
2021
entrez:
30
10
2021
Statut:
ppublish
Résumé
Blueberries are a popular fruit with an attractive flavor and color, as well as health benefits. These health benefits have been attributed to the important number of bioactive compounds in blueberries with activities such as antioxidant, antitumor, antimutagenic, and antidiabetic effects and the prevention of cardiovascular diseases. Despite these advantages, blueberries are only obtained fresh in certain seasons; therefore, the food and beverage industry transforms them into jelly, puree, or juice. However, the concentration process could help preserve the bioactive compounds of blueberry byproducts. Concentration technologies focus on the removal of excess water to increase the product stability and reduce storage and transportation costs by causing them to take up less space or as a pretreatment before dehydration. These technologies include evaporation, reverse osmosis, and freeze concentration, and each one has different effects on the efficiency, quality, and nutritional value of the final concentrates. However, freeze concentration and reverse osmosis produce a higher-final quality concentrate than evaporation due to the use of low temperatures, which prevents the loss of thermolabile components such as bioactive compounds. Therefore, this review summarizes the impact of concentration technologies on the bioactive compounds and health benefits of blueberry juice.
Identifiants
pubmed: 34716717
doi: 10.1111/1750-3841.15944
doi:
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
5062-5077Subventions
Organisme : Agencia Nacional de Investigación y Desarrollo de Chile
ID : FONDECYT Postdoctoral Grant 2019/Folio 3190420 (P. Orellana-Palma)
Informations de copyright
© 2021 Institute of Food Technologists®.
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