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Resumo(s)
Blueberries are small fruits and widely appreciated in many countries for their flavour, optical properties and juiciness. Besides, they are highly studied due to the richness in bioactive compounds, such as phenolic compounds with antioxidant capacity and which bear important benefits for human health. Blueberries are consumed fresh, but they are also extensively transformed into other food products and/or ingredients. However, the processing operations, like for example drying, squeezing, freezing, cooking into a puree, can have a substantial impact on the blueberries’ properties, either at the chemical and nutritional properties, or at physical and optical levels, or even at the sensorial level, eventually compromising acceptability or impacting their health benefits. Hence, the major goal of this chapter is to discuss the effects of different processing operations that the blueberries are submitted to, evaluating the produced changes at different levels, having as reference the fresh blueberries. Operations, such as drying, affect not only the products’ composition, but also the bioactivity of the compounds present. Moreover, the textural characteristics and colour are substantially changed. Moreover, the pasteurization of blueberry juice can impact the quality, according to the effect of exposure to heat. These and other processing operations will be analysed as to their effect on the properties of blueberries.
Descrição
Palavras-chave
Bioactive compounds Texture Drying Pasteurization
Contexto Educativo
Citação
Guiné RPF, Correia PMR, Florença SG, Barroca MJ (2021) Effect of Processing Operations on the Properties of Blueberries. In Williams LM (Ed.) Blueberries: Nutrition, Consumption and Health. Chapter 4, pp. 199-228, Nova Science Publishers, Inc., USA.
Editora
Nova Science Publishers, Inc., USA