Akademik Veri Yönetim Sistemi
XV International Agriculture Symposium "AGROSYM 2024", Sarajevo, Bosna-Hersek, 10 - 13 Ekim 2024, ss.251
Berries are an important source in terms of phytonutrients and bioactive components which
are related to health benefit and wellness. Many studies demonstrated that daily berries
consumption is associated with a lower risk of chronic diseases. By this means, berries are
handled under the categories of “superfoods” and also they are considered high-valued group
in diet. They are not only consumed as fresh berries, but they also have high processability to
another products such as juices, powders, concentrates, pestils, jam and jellies, tablets,
dressing and colorant agents. Apart from high quality berries that are offered for consumption
directly, it is crucial for the food industry to convert edible medium and low quality berries
into juices with a long shelf life in order to be utilized. As well as, emerging technologies
such as pulsed electric fields, high-pressure processing, ultra-sonication, cold plasma and
microwave contribute to protection of antioxidant properties compared with traditional
techniques in the juice processing. In addition, these techniques both accelerate juice kinetics
with enhanced permeability, and provide reduce loss of quality in preservation. At this point,
juice process should be optimized with emerging techniques to obtain maximum quality,
yield and profit, and minimum degradation, loss and waste for sustainability. In this paper,
advantages application of emerging non-traditional processing and preservation techniques
effect on the chemical properties (antioxidant capacity, phenolic content, bioactivity etc.) of
some berries juice (chokeberry, blueberry, cranberrybush, blue-berried honeysuckle etc.) are
reviewed.