Publicación: BLUEBERRIES: ANTIOXIDANT PROPERTIES, HEALTH AND INNOVATIVE TECHNOLOGIES
Fecha
2016
Título de la revista
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Editor
BLUEBERRIES: HARVESTING METHODS, ANTIOXIDANT PROPERTIES AND HEALTH EFFECTS
Resumen
BLUEBERRIES ARE A SOFT AND SMALL FRUIT NATIVE TO NORTH AMERICA WITH AN ATTRACTIVE BLUE COLOR. IN ADDITION, BLUEBERRIES ARE VERY POPULAR BECAUSE THEY HAVE LOW CALORIES, HIGH NUTRITIONAL VALUE AND IMPORTANT ANTIOXIDANT PROPERTIES. BLUEBERRIES HAVE AN INTERESTING CONTENT OF PHENOLIC COMPOUNDS WITH HIGH ANTIOXIDANT CAPACITY AGAINST FREE RADICALS AND REACTIVE SPECIES, SUCH THAT BLUEBERRY CONSUMPTION MAY HAVE A POTENTIAL BENEFICIAL EFFECT ON HUMAN HEALTH. INNOVATIVE TECHNOLOGIES IN THE FOOD INDUSTRY ARE NEW TECHNOLOGIES BASED TO DEVELOP MORE EFFICIENT PROCESS OR PRODUCTS, REDUCTION OF ENERGY AND WATER. INNOVATIVE TECHNOLOGIES, SUCH AS FREEZE CONCENTRATION, OSMOTIC DEHYDRATION AND VACUUM IMPREGNATION AT MILD TEMPERATURES, ARE CONSIDERED MINIMAL PROCESSING TECHNIQUES BECAUSE THEY PRESERVE THE FRESH CHARACTERISTICS OF FRUITS SUCH AS BLUEBERRIES. FREEZE CONCENTRATION IS AN INNOVATIVE TECHNOLOGY FOR PRODUCING A BLUEBERRY CONCENTRATE JUICE IN A PROCESS AT LOW TEMPERATURES WHERE NO VAPOR/LIQUID INTERFACE EXISTS. ON THE OTHER HAND, OSMOTIC DEHYDRATION AND VACUUM IMPREGNATION OF BLUEBERRIES PRESERVES DIFFERENT VALUABLE ATTRIBUTES OF THE FRUIT, PROVIDING PRODUCTS WITH AN EXTENDED SHELF-LIFE.
