Berry Fruits

Bioactives, Health Effects and Processing

1st Edition - March 21, 2025
Imprint: Academic Press
Editors: Asli Can Karaca, Esra Capanoglu guven
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 6 0 1 1 - 0
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 6 0 1 2 - 7

Berry Fruits: Bioactives, Health Effects and Processing, Volume Eight in the Developments in Food Quality and Safety series, covers the most recent research on bioactives of berrie… Read more

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Berry Fruits: Bioactives, Health Effects and Processing, Volume Eight in the Developments in Food Quality and Safety series, covers the most recent research on bioactives of berries, improvement of bioavailability and bioaccessibility of berry bioactives, processing of berries, and production of functional food ingredients obtained from berries. In eleven chapters, the book addresses, in detail, advanced technological applications in the sustainable production of berries, as well as bioactives/food ingredients obtained from berries. In addition, the book covers developments in novel processes for berries sustainable production, along with valorization of wastes and by-products of berry processing.

The series is authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.

Title of Book
Cover image
Title page
Table of Contents
Copyright
Contributors
About the editors
1. Introduction
1 Introduction to berry fruits
2 Importance of berry bioactives
3 State-of-the-art in berry research
4 Conclusions and future directions
2. Botanical classification, cultivation, and nutritional compounds of berries
1 Botanical classification
1.1 Strawberry
1.1.1 History, taxonomy, and evolution
1.1.2 Characteristics and botanical aspects
1.2 Raspberry
1.2.1 Genetic characteristics of Rubus
1.2.2 Importance of germplasm and raspberry breeding programs
1.2.3 Plant biology
1.2.4 Life cycle
1.3 Blueberry
1.3.1 Taxonomy and species
1.3.2 Botany
1.3.3 Pedoclimatic needs
1.3.4 Cycle of growth
1.4 Blackberry
1.4.1 Genetic characteristics of Rubus
1.4.2 Plant biology
1.4.3 Life cycle
1.4.4 Importance and spread of the blackberry fruit and breeding programs
2 Berry fruits cultivation
2.1 Generalities on berry fruits cultivation
2.2 Soil cultivation system
2.3 Soilless cultivation systems
3 Main nutritional compounds in berries
3.1 Strawberries
3.2 Raspberries
3.3 Blueberry
3.4 Blackberry
3. Chemistry, biosynthesis, content, and bioavailability of berry bioactives
1 Introduction
2 Chemistry of berry bioactive compounds
2.1 Phenolic compounds
2.1.1 Anthocyanins
2.1.2 Flavonols
2.1.3 Flavan-3-ols
2.1.4 Flavones
2.1.5 Isoflavones
2.1.6 Flavanones
2.1.7 Phenolic acids
2.1.8 Stilbenes
2.1.9 Lignans
2.2 Terpenoids
2.2.1 Monoterpenoids and sesquiterpenoids (volatile compounds)
2.2.2 Carotenoids (tetraterpenoids)
3 Biosynthesis of the main subgroups of berry bioactive compounds
3.1 Phenolic biosynthesis
3.1.1 Phenylpropanoid and flavonoid pathways
3.1.2 Genes underlying phenolic biosynthesis in berries
3.2 Terpenoid biosynthetic pathways
3.2.1 Mevalonic acid and 2-methylerythritol 4-phosphate pathways
3.2.2 Genes underlying terpenoid biosynthesis in berries
3.3 Carotenoid biosynthetic pathway
3.3.1 Isoprenoid pathway
3.3.2 Genes underlying carotenoid biosynthesis in berries
4 Bioactive profiles and contents in the main commercial berries
4.1 Phenolic compounds
4.2 Terpenoids
4.2.1 Monoterpenoids and sesquiterpenoids (volatile compounds)
4.2.2 Tetraterpenoids (carotenoids)
5 Bioavailability of the main subgroups of berry bioactive compounds
5.1 Phenolic compounds
5.2 Terpenoids
5.2.1 Monoterpenoids and sesquiterpenoids (volatile compounds)
5.2.2 Carotenoids (tetraterpenoids)
6 Conclusions
4. Potential health benefits of berry bioactives, their use as nutraceuticals, and regulatory issues
1 Introduction
2 Health benefits
2.1 Antioxidant properties
2.2 Anticancer properties
2.3 Antidiabetic properties
2.4 Anti-inflammatory properties
3 Berry bioactives as nutraceuticals
4 Regulatory issues of berry bioactives
5 Conclusions
5. Effect of processing on berry bioactives and health aspects
1 Introduction
2 Processing technologies for berry products
2.1 Extraction processing of bioactive compounds
2.2 From field to market: nondestructive AI-driven monitoring of berry processing
2.3 Berry-based fermentation processing and probiotic innovations
2.4 Dehydration and freezing innovations in berry processing
3 Quality assurance and consumer safety
3.1 Advancing berry processing through omics and authenticity assessment
3.2 Extending shelf life in berry products: microbial control and coating innovations
3.3 Enzyme inactivation and ozonation for preserving berry bioactives
4 Sustainable emerging practices in berry production
5 Trends in berry processing: meeting consumer-ccentric challenges
6 Conclusion
6. Encapsulation of berry bioactives
1 Introduction
2 Berry encapsulation techniques
3 Physicochemical properties and release kinetics
3.1 Bioaccessibility and kinetic release of berry bioactives
3.2 Encapsulated berry phytochemicals
3.3 Functional properties of encapsulated berry bioactives
4 Regulatory considerations for sustainability
5 Conclusion
7. Processing of berries
1 Introduction
2 Processed food derived from berries
3 Processing techniques
3.1 Drying techniques
3.2 Mixing techniques
4 Bioactive composition of processed food derived from berries
5 Effect of processing on the bioactive profile of berry-containing food
6 Conclusions
8. Extraction of natural antioxidants and colorants from berries
1 Introduction
2 Natural antioxidants and colorants from berries
2.1 Anthocyanins
2.2 Other polyphenolic compounds
2.3 Vitamins
2.4 Carotenoids
3 Extraction techniques for antioxidants and colorants from berries
3.1 Conventional extraction of antioxidants and colorants from berries
3.2 Nonconventional extraction techniques for antioxidants and colorants from berries
3.2.1 Supercritical fluid extraction
3.2.2 Subcritical water extraction
3.2.3 Microwave-assisted extraction
3.2.4 Ultrasound-assisted extraction
3.2.5 Enzyme-assisted extraction
3.2.6 Pulsed electric field-assisted extraction
3.2.7 High-voltage electric discharge
3.2.8 High hydrostatic pressure
3.3 Combined extraction approaches for antioxidants and colorants from berries
4 Conclusion
9. Development of novel processing technologies for sustainable production of berries
1 Introduction
2 Novel processing techniques applied for postharvest preservation of berries
3 Novel techniques applied for processing of berries into various end products
4 Novel processing techniques applied for valorization of the side streams of berry processing
5 Conclusion
List of abbreviations
10. Recent advances in valorization of wastes and byproducts of berry processing and food applications
1 Introduction
2 Components and types of berry by-product/wastes
2.1 By-product generation
2.2 By-product composition
2.2.1 Pomace
2.2.2 Minor components of berries' pomace
2.2.3 Seeds
3 Extraction of nutritional components of berry by-products/wastes
3.1 Bioactive-rich fractions
3.1.1 Ultrasound assisted extraction (UAE)
3.1.2 Deep eutectic solvents (DES)
3.1.3 Supercritical fluid extraction (SFE)
3.1.4 Pressurized liquid extraction (PLE)
3.1.5 Microwave-assisted extraction (MAE)
3.1.6 Enzyme assisted extraction (EAE)
3.2 Pectin fraction
3.3 Fiber fraction
3.4 Oil fraction
4 Bio-based edible film applications
5 Functional ingredients in foods
5.1 Cereal-based foods
5.2 Dairy
5.3 Meat/meat products
6 Other applications
7 Conclusion
11. Bioactive compounds in berries and their changes after different postharvest applications
1 Introduction
1.1 Black chokeberry
2 Honeyberry
3 Currants
4 Blueberry
5 Strawberry
6 Raspberries
7 Mulberries
8 Blackberry
Index

Asli Can Karaca

Asli Can Karaca received her B.Sc. and M.Sc. in Food Engineering from Istanbul Technical University in Istanbul, Turkey, and her Ph.D. in Food Science from University of Saskatchewan in Saskatoon, SK in Canada. She has 10 years of industrial experience in an international medium-sized flavor house. Currently, she is working as an Associate Professor within the Department of Food Engineering at Istanbul Technical University. Her research interest lies in developing value-added protein-based ingredients from sustainable and low-cost resources, investigating their functionality and utilization in innovative food products. She worked in key projects focusing on the effect of proteins on encapsulation efficiency and developing wall material systems combining various biopolymers for encapsulation of bioactives.

Affiliations and expertise

Associate Professor, Department of Food Engineering at Istanbul Technical University, Turkey

Esra Capanoglu guven

Esra Çapanoğlu Güven, a full professor at the Department of Food Engineering, and leading international food chemist, is known for her expertise in processing and food matrix effects on the content and bioavailability of bioactives. She has also made important contributions to investigating methods to improve the bioavailability of bioactive compounds, as well as waste valorization. She has published three books, 30 chapters and more than 300 international/national scientific papers. She was selected as a Highly Cited Researcher in 2019, 2022, and 2023 by Clarivate, Web of Science Group. She has also been indicated as the top 2% of scientists of the main subfield discipline according to the list created by Stanford University for the last 4 years (2020-2023). She also received Georg Forster Prize from Alexander von Humboldt Foundation in July 2022. She has been selected as an Associate Member for the Turkish Academy of Sciences starting from 2023. She is an Assoc. Editor in ACS Omega and Editorial Advisory Board Member of Journal of Agricultural and Food Chemistry (JAFC), Food Frontiers, Journal of Berry Research, Turkish Journal of Agriculture and Forestry, and several others.

Affiliations and expertise

Istanbul Technical University (ITU), Department of Food Engineering, Turkey

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health