Berries: effects on health, preservation methods, and uses in functional foods: a review

摘要

Berries are widely consumed in different forms (fruits, juice, jams, dried and candied berries), and contain high amounts of phenolic compounds providing several health benefits. Although its consumption continues to grow, most of these fruits are fragile and perishable due to their high moisture content. In this context, the scientific communities are interested in preserving these fruits and extending their shelf life while maintaining their benefits. In addition, the development of functional foods is given special attention by the food industry since the natural ingredients extracted or the whole fruit can be incorporated into different foods and improve their quality. This review goal is to discuss the most abundant bioactive compounds in various berries and their potential health benefits, as well as the different physical technologies its preservation, with a focus on ionizing radiation technology to extend berries' shelf life and increase its bioactivity for potential enrichment in functional foods.