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

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Abstract

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.

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Acknowledgements

The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support to the Bilateral Project funded Portugal-Tunisia and Ministry of Higher Education and Scientific Research, Tunisia “Conventional and non-conventional strawberries processing: effects on product quality, safety, antioxidants, and anti-diabetic potential, 2019-2021”, C2TN (UID/Multi/04349/2020) and J. Madureira (SFRH/BD/136506/2018). The work was also developed in the scope of the Coordinated Research Project D61025 “Innovating Radiation Processing of Food with Low Energy Beams from Machine Sources” financed by the International Atomic Energy Agency (IAEA). The authors are also grateful to University of Carthage Tunisia for the national funding to S. Barkaoui (2018-PFE-194), (2019-BALT-887), (2020-BALT-576) and (2021-BALT-1272).

Funding

International Atomic Energy Agency,Coordinated Research Project D61025,Fundação para a Ciência e a Tecnologia,Bilateral Project Portugal-Tunisia,SFRH/BD/136506/2018,UID/Multi/04349/2020,University of Carthage,2018-PFE-194,2019-BALT-887,2020-BALT-576,2021-BALT-1272

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Authors and Affiliations

  1. Higher School of Food Industries of Tunis (ESIAT), University of Carthage, 58 Avenue Alain Savary, 1003, Tunis El Khadra, Tunisia

    Salma Barkaoui

  2. Centro de Ciências E Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, E.N. 10 Ao Km 139.7, 2695-066, Bobadela LRS, Portugal

    Salma Barkaoui & Joana Madureira

  3. Laboratory of Physiopathology, Food and Biomolecules, Institut Supérieur de Biotechnologie de Sidi Thabet, Université de La Mannouba, LR17ES03 BP-66, 2020, Ariana-Tunis, Tunisia

    Salma Barkaoui, Nourhène Boudhrioua & Sandra Cabo Verde

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  1. Salma Barkaoui
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  4. Sandra Cabo Verde
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Correspondence to Sandra Cabo Verde.

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Barkaoui, S., Madureira, J., Boudhrioua, N. et al. Berries: effects on health, preservation methods, and uses in functional foods: a review. Eur Food Res Technol 249, 1689–1715 (2023). https://doi.org/10.1007/s00217-023-04257-2

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