Bioactive Compounds of Blueberries: Post-Harvest Factors Influencing the Nutritional Value of Products

Blueberry (Vaccinium spp.) Anthocyanins and Their Functions, Stability, Bioavailability, and Applications

Blueberry fruits are rich in anthocyanins. There are 25 known anthocyanidins found in blueberries (Vaccinium spp.) until now. Anthocyanins found in blueberries have attracted considerable interest for their outstanding abilities as antioxidants, anti-inflammatory agents, anti-diabetic, anti-obesity, and neuroprotection compounds, as well as their potential for preventing cardiovascular diseases, protecting vision, and inhibiting cancer development. However, their application is constrained by issues related to instability and relatively low bioavailability. Thus, this review provides a detailed overview of categories, functions, stability, and bioavailability of blueberry anthocyanins and their practical applications. The available studies indicate that there is more potential for the industrial production of blueberry anthocyanins.

Quality Evaluation of Muffins Enriched With Blueberry and Cranberry Powders

The use of plant extracts to enhance the nutritional profile and consumer appeal of food products has attracted considerable attention within the food industry. This is due to the fact that its high composition with bioactive ingredients affects the increase in nutritional value and the general acceptability of the product. The main focus of the food industry and researchers remains bakery products due to their high level of consumption and the suitability of combining them with different fruits. Given the prominence of bakery products in consumption and their compatibility with various fruits, investigating the enrichment of muffins with plant extracts is crucial. This was the main objective of this study, to improve the nutritional profile of muffins through berries' incorporation and evaluate the consumers' acceptability for these novel products. In this study, the muffins were enriched with cranberries and blueberries in powder form at concentrations of 3%, 6%, and 9%. Physicochemical parameters (such as weight, height, specific gravity, moisture, water activity, pH, and acidity), color, texture, and sensory parameters were analyzed in these samples, which were also compared with control samples without blueberry and cranberry powder. The results showed that pH and acidity were significantly different (p < 0.05) by the addition of blueberry powder, with pH values getting decreased and acidity values getting increased. The pH of the 9% enriched muffins measuring 5.38 and the acidity reaching 2.47 indicated a notable impact of extracts on the overall acidity level of the products showing comparable results to control samples. Hardness and gumminess as the main texture properties showed notable increase with the addition of blueberry and cranberry powders. Compared to control samples with 8.79 value of hardness, they achieved much higher values, 15.32 for cranberry and 10.58 for blueberry muffins, respectively. Similarly, they scored significantly higher values for gumminess, where cranberry muffins scored the value of 4.39 and blueberry muffins scored the value of 3.38, while control samples scored the value of 3.02. Furthermore, a direct relationship was observed between the concentration of these extracts and redness (a ∗), while the ratio is inverse for the parameters of lightness (L ∗), yellowness (b ∗), chroma (C ∗), and the value of hue angle (h). This factor is crucial to fulfill consumers' requests for more attractive attributes of such products not only in taste but also in their physical appearance. Therefore, even the sensory evaluation has shown that consumers like samples with higher amounts of cranberry and blueberry, respectively, with 6% (51.7% for blueberry muffins) and 9% (43.3% for cranberry muffins). The evaluation of blueberry samples revealed that the control sample was not the least preferred, primarily due to the lack of a well-defined taste in muffins with 3% extract; however, in the case of cranberry muffin evaluation, the control sample emerged as the least liked, indicating consumers' acceptance of the changes in muffin formulation. This shows the impact of enriching such bakeries with berries for empowering the consumers' attitudes and such product functionality in markets. Exploring the previously unaddressed area of enriching muffins with these berry powders, this research provides crucial information on the advantages, challenges, and nutritional enhancements associated with such formulations, filling a significant gap in the existing literature.

Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage

Blueberries (Vaccinium section Cyanococcus) have a wealth of bioactive compounds, including anthocyanins and other antioxidants, that offer significant health benefits. Preserving these compounds and maintaining the sensory and nutritional qualities of blueberry products such as juice during cold market storage is critical to meet consumer expectations for nutritious, safe, and minimally processed food. In this study, we compared the effects of two preservation processing techniques, high-temperature short-time (HTST) and continuous flow high-pressure homogenization (CFHPH), on blueberry juice quality during storage at 4 °C. Our findings revealed that inlet temperature (Tin) of CFHPH processing at 4 °C favored anthocyanin retention, whereas Tin at 22 °C favored ascorbic acid retention. After 45 days of storage, CFHPH (300 MPa, 1.5 L/min, 4 °C) juice retained up to 54% more anthocyanins compared to control at 0 day. In contrast, HTST treatment (95 °C, 15 s) initially increased anthocyanin concentrations but led to their subsequent degradation over time, while also significantly degrading ascorbic acid. Furthermore, CFHPH (300 MPa, 4 °C) juice had significantly lower polyphenol oxidase activity (>80% less than control), contributing to the overall quality of the juice. This innovative processing technique has the potential to improve commercial blueberry juice, and help meet the rising demand for healthy and appealing food choices.

Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits

Red berries have gained popularity as functional and nutritious food due to their health benefits, leading to increased consumer demand and higher production, totaling over 11,000 ktons for strawberries, raspberries, and blueberries combined in 2021. Nutritionally, strawberries, raspberries, and blueberries present high levels of vitamin C (9.7-58.8 mg/100 g dry weight [dw]), folates (6-24 µg/100 g dw), and minerals (96-228 mg/100 g dw). Due to their perishable nature, producers have utilized alcoholic fermentation to extend their shelf life, not only increasing the lifespan of red berries but also attracting consumers through the production of novel beverages. Strawberry, blueberry, and raspberry wines possess low alcohol (5.5-11.1% v/v), high acidity (3.2-17.6 g/L), and interesting bioactive molecules such as phenolic compounds, carotenoids, polysaccharides, and melatonin. Distillation holds tremendous potential for reducing food waste by creating red berry spirits of exceptional quality. Although research on red berry spirits is still in the early stages, future studies should focus on their production and characterization. By incorporating these factors, the production chain would become more sustainable, profitable, and efficient by reducing food waste, capitalizing on consumer acceptance, and leveraging the natural health-promoting characteristics of these products. Therefore, this review aims to provide a comprehensive overview of the characteristics of strawberry, blueberry, and red raspberry in berries, wines, and spirits, with a focus on their chemical composition and production methods.

Effects of Particle Size on Physicochemical and Nutritional Properties and Antioxidant Activity of Apple and Carrot Pomaces

The food processing industry is growing rapidly and producing large amounts of by-products, such as pomaces, which are considered as no-value waste and cause significant environmental pollution. The main by-products of fruit juice processing companies are apple and carrot pomaces, which can be used to create new functional food products. In the present study, the effects of particle size (PS) on the proximate composition, nutritional properties, and antioxidant activity of apple pomace flour (APF) and carrot pomace flour (CPF) were determined. Four different PS fractions, PS > 1 mm, 1 > PS > 0.71 mm, 0.71 > PS > 0.18 mm, and 0.18 > PS > 0.075 mm were used for the present study. Their vitamin, carotenoid, organic acid, and reducing sugar contents were determined using HPLC. The proximate compositions of each PS fraction of the AP and CP flours were determined using recommended international standard methods. DPPH, FRAP, and Folin-Ciocalteu methods were used to measure their antioxidant activity and total phenolic compounds, respectively. The moisture content (around 12.1 mg/100 g) was similar in all PS fractions and in both flours. The APF had lower protein (4.3-4.6 g/100 g dw) and ash (1.7-2.0 g/100 g dw) contents compared to the CPF, with protein contents ranging from 6.4-6.8 g/100 g dw and ash contents ranging from 5.8-6.1 g/100 g dw. Smaller particles, regardless of flour type, exhibited higher sugar and phenolic contents and antioxidant activity, while vitamins were more abundant in particles larger than 1 mm. In the APF, larger particles had a higher fiber content than smaller particles, while their fat content was the lowest. PS also had an impact on the results of the carotenoid contents. This study underscores the direct impact of PS on the distribution of sugars, crude fiber, fat, carotenoids, vitamins, total phenolic compounds, and antioxidant activity in pomaces.

Blueberry, cranberry, raspberry, and strawberry as modulators of the gut microbiota: target for treatment of gut dysbiosis in chronic kidney disease? From current evidence to future possibilities

Gut dysbiosis is common in patients with chronic kidney disease (CKD) and is associated with uremic toxin production, inflammation, oxidative stress, and cardiovascular disease development. Therefore, healthy dietary patterns are essential modulators of gut microbiota. In this context, studies suggest that consuming berry fruits, rich in polyphenols and nutrients, may positively affect the gut microbiota, promoting the selective growth of beneficial bacteria and improving clinical status. However, studies on the effects of berry fruits on gut microbiota in CKD are scarce, and a better understanding of the possible mechanisms of action of berry fruits on gut microbiota is needed to guide future clinical studies and clinical practice in CKD. The objective was to discuss how berry fruits (blueberry, cranberry, raspberry, and strawberry) could be a therapeutic strategy to modulate the gut microbiota and possibly reverse the dysbiosis in CKD. Overall, available evidence shows that berry fruits can promote an increase in diversity by affecting the abundance of mucus-producing bacteria and short-chain fatty acids. Moreover, these fruits can increase the expression of mRNA involved in tight junctions in the gut such as occludin, tight junction protein 1 (TJP1), and mucin. Studies on the exact amount of berries leading to these effects show heterogeneous findings. However, it is known that, with 5 mg/day, it is already possible to observe some effects in animal models. Wild berries could possibly improve the uremic condition by reducing the levels of uremic toxins via modulation of the gut microbiota. In the long term, this could be an excellent strategy for patients with CKD. Therefore, clinical studies are encouraged to evaluate better these effects on CKD as well as the safe amount of these fruits in order to promote a better quality of life or even the survival of these patients.

Comprehensive Analysis of Highbush Blueberry Plants Propagated In Vitro and Conventionally

In vitro culture allows the production of numerous plants with both desirable and undesirable traits. To investigate the impact of the propagation method on highbush blueberry plants, an analysis was performed on four groups of differentially propagated plants: in vitro with axillary (TC-Ax) or adventitious shoots (TC-Ad), conventionally (SC) and using a mixed method (TC/SC). The analysis included plant features (shoot length and branching, chlorophyll and fluorescence and DNA methylation) and fruit properties (antioxidant compounds). The data obtained indicated significant differences between plants propagated conventionally and in vitro, as well as variations among plants derived from in vitro cultures with different types of explants. SC plants generally exhibited the lowest values of morphological and physiological parameters but produced fruits richest in antioxidant compounds. TC/SC plants were dominant in length, branching and fluorescence. Conversely, TC-Ax plants produced fruits with the lowest levels of antioxidant compounds. The methylation-sensitive amplified polymorphism (MSAP) technique was employed to detect molecular differences. TC-Ad plants showed the highest methylation level, whereas SC plants had the lowest. The overall methylation level varied among differentially propagated plants. It can be speculated that the differences among the analysed plants may be attributed to variations in DNA methylation.

Transcriptomic and Metabolomic Profiling Reveals the Variations in Carbohydrate Metabolism between Two Blueberry Cultivars

Blueberry is a high-quality fruit tree with significant nutritional and economic value, but the intricate mechanism of sugar accumulation in its fruit remains unclear. In this study, the ripe fruits of blueberry cultivars 'Anna' and 'Misty' were utilized as experimental materials, and physiological and multi-omics methodologies were applied to analyze the regulatory mechanisms of the difference in sugar content between them. The results demonstrated that the 'Anna' fruit was smaller and had less hardness than the 'Misty' fruit, as well as higher sugar content, antioxidant capability, and lower active substance content. A total of 7067 differentially expressed genes (DEGs) (3674 up-regulated and 3393 down-regulated) and 140 differentially abundant metabolites (DAMs) (82 up-regulated and 58 down-regulated) were identified between the fruits of the two cultivars. According to KEGG analysis, DEGs were primarily abundant in phenylpropanoid synthesis and hormone signal transduction pathways, whereas DAMs were primarily enriched in ascorbate and aldarate metabolism, phenylpropanoid biosynthesis, and the pentose phosphate pathway. A combined multi-omics study showed that 116 DEGs and 3 DAMs in starch and sucrose metabolism (48 DEGs and 1 DAM), glycolysis and gluconeogenesis (54 DEGs and 1 DAM), and the pentose phosphate pathway (14 DEGs and 1 DAM) were significantly enriched. These findings suggest that blueberries predominantly increase sugar accumulation by activating carbon metabolism network pathways. Moreover, we identified critical transcription factors linked to the sugar response. This study presents new understandings regarding the molecular mechanisms underlying blueberry sugar accumulation and will be helpful in improving blueberry fruit quality through breeding.

Characterization of Fruit Vinegars via Bioactive and Organic Acid Profile Using Chemometrics

Vinegar has been known as a traditional remedy since ancient times. In addition to being used as a flavoring and aroma enhancer in world cuisines, it has attracted more and more attention due to its bioactive potential and health properties. Although the most common use is apple cider vinegar together with grape vinegar, vinegar produced from red fruits has come to the fore due to their health purposes. Rosehip, pomegranate, fig, guelder-rose, blackberry, raspberry, and blueberry vinegars were evaluated regarding the organic acid content, phenolic compound content, and bioactive potential to assess their health potential and associated contents. Acetic acid, citric acid, succinic acid, and malic acid were determined as prominent organic acids in the vinegar samples. In contrast, gallic acid, vanillic acid, protocatechuic acid, and ferulic acid were dominant regarding phenolic compounds. Raspberry, guelder-rose, and pomegranate vinegars came forth regarding their bioactive content and potential. The discriminative parameters of the vinegar samples were pH, total acidity, dL-isocitric acid, gallic acid, and hydroxybenzoic acid. Fruit vinegars were determined to have a notable bioactive content compared to apple and grape vinegars. The use of these vulnerable bioactive materials in vinegar fermentation could provide an effective way for nutrition and raw material resourcing.

Fruit Smoothies Enriched in a Honeysuckle Berry Extract-An Innovative Product with Health-Promoting Properties

Smoothies are claimed to be an effective way of promoting fruit and vegetable consumption. They are a rich source of bioactive compounds and provide numerous health benefits. Strawberries and apples are among the most popular smoothie ingredients. Additionally, chokeberry presents antibacterial, antiviral and anti-inflammatory properties. Another interesting fruit with a wide range of health benefits is the honeysuckle berry. In this study, a dry extract from the mentioned fruit was combined to produce a smoothie enriched in bioactive compounds of unique health-promoting properties. The smoothies were rich in anthocyanins, flavonols, phenolic acids, flavan-3-ols and iridoids. Smoothies with higher concentrations of a polyphenol-iridoid honeysuckle berry extract (0.50%) were the products of a greater content of bioactive compounds and higher antioxidant activity compared to those with no extract or a lower amount (0.25%). However, the sensory evaluation showed that, according to customers, the least attractive smoothies are those with the greatest amounts of the honeysuckle berry extract. Therefore, the correct balance between taste and bioactivity should be sought in order to obtain an innovative product showing characteristics of functional food.

Vaccinium uliginosum and Vaccinium myrtillus-Two Species-One Used as a Functional Food

Vaccinium uliginosum L. (commonly known as bog bilberry) and Vaccinium myrtillus L. (commonly known as bilberry) are species of the genus Vaccinium (family Ericaceae). The red-purple-blue coloration of blueberries is attributed largely to the anthocyanins found in bilberries. Anthocyanins, known for their potent biological activity as antioxidants, have a significant involvement in the prophylaxis of cancer or other diseases, including those of metabolic origin. Bilberry is the most important economically wild berry in Northern Europe, and it is also extensively used in juice and food production. A review of the latest literature was performed to assess the composition and biological activity of V. uliginosum and V. myrtillus. Clinical studies confirm the benefits of V. uliginosum and V. myrtillus supplementation as part of a healthy diet. Because of their antioxidant, anti-inflammatory, anti-cancer, and apoptosis-reducing activity, both bog bilberries and bilberries can be used interchangeably as a dietary supplement with anti-free radical actions in the prevention of cancer diseases and cataracts, or as a component of sunscreen preparations.

Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products

The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (NI) and agar-immobilized (AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH- (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-RaNI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH- of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-EldAI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-EldAI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-BluNI (1.88 log10 CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion "happy" was expressed by testing C-EldNI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.

The Protective Role of Cranberries and Blueberries in Oral Cancer

BACKGROUND

Oral cancer has a high prevalence worldwide, and this disease is caused by genetic, immunological, and environmental factors. The main risk factors associated with oral cancer are smoking and alcohol.

RESULTS

There are various strategies to reduce risk factors, including prevention programs as well as the consumption of an adequate diet that includes phytochemical compounds derived from cranberries (Vaccinium macrocarpon A.) and blueberries (Vaccinium corymbosum L.); these compounds exhibit antitumor properties.

RESULTS

The main outcome of this review is as follows: the properties of phytochemicals derived from cranberries were evaluated for protection against risk factors associated with oral cancer.

CONCLUSIONS

The secondary metabolites of cranberries promote biological effects that provide protection against smoking and alcoholism. An alternative for the prevention of oral cancer can be the consumption of these cranberries and blueberries.

The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology

Evaluating the stability of polyphenols in fruit, berry, and vegetable purees helps to assess the quality of these products during storage. This study aimed to (1) monitor the stability of total phenolic content (TPC) in four-grain puree with banana and blueberry (FGBB), mango-carrot-sea buckthorn puree (MCB), and fruit and yogurt puree with biscuit (FYB); (2) study the effect of aluminum-layered vs. aluminum-free packaging on the changes in TPC; and (3) assess the suitability of accelerated shelf-life testing (ASLT) methodology to evaluate the stability of polyphenols. The samples were stored at 23 °C for 182, 274, 365, and 427 days. The corresponding time points during ASLT at 40 °C were 28, 42, 56, and 66 days, calculated using Q₁₀ = 3. The TPC was determined with Folin-Ciocalteu method. The results revealed that the biggest decrease in TPC took place with high-pH FGBB, which contained fewer ingredients with bioactive compounds. Minor changes were seen in FYB and MCB, which had lower pH values, and contained a larger amount of ingredients that include polyphenols. In addition, the choice of packaging material did not affect the TPC decrease in each puree. Finally, it was concluded that the ASLT methodology is suitable for studying the TPC changes in such purees, but the corresponding Q₁₀ factors may vary and should be determined based on the chemical profile and ingredient list of the product.

Improving Blueberry Fruit Nutritional Quality through Physiological and Genetic Interventions: A Review of Current Research and Future Directions

Blueberry, hailed as an antioxidant superfood, is the fruit of small shrubs in the genus Vaccinium (family Ericaceae). The fruits are a rich source of vitamins, minerals and antioxidants such as flavonoids and phenolic acids. The antioxidative and anti-inflammatory activities derived from the polyphenolic compounds, particularly from the abundantly present anthocyanin pigment, have been highlighted as the major contributing factor to the health-benefitting properties of blueberry. In recent years, blueberry cultivation under polytunnels has expanded, with plastic covers designed to offer protection of crop and fruit yield from suboptimal environmental conditions and birds. An important consideration is that the covers reduce photosynthetically active radiation (PAR) and filter out ultraviolet (UV) radiation that is critical for the fruit’s bioactive composition. Blueberry fruits grown under covers have been reported to have reduced antioxidant capacity as compared to fruits from open fields. In addition to light, abiotic stresses such as salinity, water deficit, and low temperature trigger accumulation of antioxidants. We highlight in this review how interventions such as light-emitting diodes (LEDs), photo-selective films, and exposure of plants to mild stresses, alongside developing new varieties with desired traits, could be used to optimise the nutritional quality, particularly the content of polyphenols, of blueberry grown under covers.

Wild Blueberry (Poly)phenols can Improve Vascular Function And Cognitive Performance In Healthy Older Males And Females: A Double-Blind Randomized Controlled Trial

BACKGROUND

Evidence suggests that intake of blueberry (poly)phenols is associated with improvements in vascular function and cognitive performance. Whether these cognitive effects are linked to increases in cerebral and vascular blood flow or changes in the gut microbiota is currently unknown.

METHODS

A double-blind, parallel randomized controlled trial was conducted in 61 healthy older individuals aged 65-80 y. Participants received either 26g of freeze-dried wild blueberry (WBB) powder (302 mg anthocyanins) or a matched placebo (0 mg anthocyanins). Endothelial function measured by flow-mediated dilation (FMD), cognitive function, arterial stiffness, blood pressure (BP), cerebral blood flow (CBF), gut microbiome and blood parameters were measured at baseline and 12 weeks following daily consumption. Plasma and urinary (poly)phenol metabolites were analyzed using micro-elution solid phase-extraction coupled with LC-MS.

RESULTS

A significant increase in FMD and reduction in 24 h ambulatory systolic BP were found in the WBB group compared to placebo (0.86%; 95% CI 0.56, 1.17, p<0.001; -3.59 mmHg; 95% CI -6.95, -0.23, p=0.037; respectively). Enhanced immediate recall on the auditory verbal learning task, alongside better accuracy on a task-switch task were also found following WBB treatment compared to placebo (p<0.05). Total 24 h urinary (poly)phenol excretion increased significantly in the WBB group compared to placebo. No changes in CBF or gut microbiota composition were found.

CONCLUSIONS

Daily intake of WBB powder, equivalent to 178 g fresh weight, improves vascular and cognitive function, and decreases 24h ambulatory systolic BP in healthy older individuals. This suggests that WBB (poly)phenols may reduce future cardiovascular disease (CVD) disease risk in an older population, and may improve episodic memory processes and executive functioning in older adults at risk of cognitive decline. CLINICAL TRIAL REGISTRATION NUMBER IN CLINICALTRIALS.GOV: NCT04084457.

Vaccinium Species (Ericaceae): Phytochemistry and Biological Properties of Medicinal Plants

The Vaccinium L. (Ericaceae) genus consists of a globally widespread and diverse genus of around 4250 species, of which the most valuable is the Vaccinioidae subfamily. The current review focuses on the distribution, history, bioactive compounds, and health-related effects of three species: cranberry, blueberry, and huckleberry. Several studies highlight that the consumption of Vaccinium spp. presents numerous beneficial health-related outcomes, including antioxidant, antimicrobial, anti-inflammatory, and protective effects against diabetes, obesity, cancer, neurodegenerative diseases and cardiovascular disorders. These plants' prevalence and commercial value have enhanced in the past several years; thus, the generated by-products have also increased. Consequently, the identified phenolic compounds found in the discarded leaves of these plants are also presented, and their impact on health and economic value is discussed. The main bioactive compounds identified in this genus belong to anthocyanins (cyanidin, malvidin, and delphinidin), flavonoids (quercetin, isoquercetin, and astragalin), phenolic acids (gallic, p-Coumaric, cinnamic, syringic, ferulic, and caffeic acids), and iridoids.

Oxidative Stress and Natural Antioxidants in Osteoporosis: Novel Preventive and Therapeutic Approaches

This review reports in detail the cellular and molecular mechanisms which regulate the bone remodeling process in relation to oxidative stress (OS), inflammatory factors, and estrogen deficiency. OS is considered an important pathogenic factor of osteoporosis, inducing osteocyte apoptosis and varying levels of specific factors, such as receptor activator κB ligand (RANKL), sclerostin, and, according to recent evidence, fibroblast growth factor 23, with consequent impairment of bone remodeling and high bone resorption. Bone loss increases the risk of fragility fractures, and the most commonly used treatments are antiresorptive drugs, followed by anabolic drugs or those with a double effect. In addition, recent data show that natural antioxidants contained in the diet are efficient in preventing and reducing the negative effects of OS on bone remodeling and osteocytes through the involvement of sirtuin type 1 enzyme. Indeed, osteocytes and some of their molecular factors are considered potential biological targets on which antioxidants can act to prevent and reduce bone loss, as well as to promote bone anabolic and regenerative processes by restoring physiological bone remodeling. Several data suggest including antioxidants in novel therapeutic approaches to develop better management strategies for the prevention and treatment of osteoporosis and OS-related bone diseases. In particular, anthocyanins, as well as resveratrol, lycopene, oleuropein, some vitamins, and thiol antioxidants, could have protective and therapeutic anti-osteoporotic effects.

Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery-A Review

Drastic growth in the amount of global food waste produced is observed every year, not only due to incessant population growth but also economic growth, lifestyle, and diet changes. As a result of their increasing health awareness, people are focusing more on healthy diets rich in fruits and vegetables. Thus, following worldwide fruit and vegetable consumption and their processing in various industries (juice, jams, wines, preserves), significant quantities of agro-industrial waste are produced (pomace, peels, seeds) that still contain high concentrations of bioactive compounds. Among bioactive compounds, anthocyanins have an important place, with their multiple beneficial effects on health; therefore, their extraction and recovery from food waste have become a topic of interest in recent years. Accordingly, this review aims to summarize the primary sources of anthocyanins from food waste and the novel eco-friendly extraction methods, such as pulsed electric field extraction, enzyme-assisted extraction, supercritical fluid extraction, pressurized liquid extraction, microwave-assisted extraction, and ultrasonic-assisted extraction. The advantages and disadvantages of these techniques will also be covered to encourage future studies and opportunities focusing on improving these extraction techniques.

Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration

Flavonoid compounds, including anthocyanins and flavan-3-ol derivatives, total tannins, total vitamin C and resveratrol were analyzed by HPLC in blueberry fruits, their skin and pulp, as well as in wines produced from them. Two wines were elaborated, with different times of fermentation. The fruit analysis provided information on the distribution of bioactive compounds in the berries, showing that the skin had the highest concentrations of all compounds. The winemaking process needed a maceration stage to extract these compounds from skins to wine. This maceration process increased the concentration of all compounds and the antioxidant activity values measured by the DPPH assay, but long maceration times decreased the compounds and the antioxidant activity, due to the phenolic compounds that were involved in several reactions, such as polymerization, copigmentation, degradation, formation of pyranoanthocyanins and reactions between anthocyanins and tannins. The sensorial analysis of wines showed that partial fermentation wine had better characteristics than total fermentation wine, although both wines had a high acidity.

Biological Activity of Extracts from Differently Produced Blueberry Fruits in Inhibiting Proliferation and Inducing Apoptosis of HT-29 Cells

For several decades, people have been searching for natural substances of plant origin that, when introduced into the diet, could strengthen immunity, have anticancer properties, and support conventional therapy. The development of agriculture with the implementation of various plant cultivation systems, apart from the economic aspect, results in the search for such cultivation conditions that would contribute to obtaining the most beneficial product for health. Therefore, the aim of our research is as follows: (a) to compare the antiproliferative activity and the ability to induce apoptosis of HT-29 cells by extracts from blueberry fruits deriving from different types of cultivation systems (conventional, organic, and biodynamic); (b) to examine whether the interaction of extracts with anticancer drugs used in the treatment of colorectal cancer is influenced by the type of cultivation, and (c) to investigate whether extracts obtained from fruits from subsequent years of cultivation retain the same biological activity. The results of our study are promising but inconclusive. A statistically significant difference occurred in only one of the two years of the study. The greatest inhibition of proliferation is observed for biodynamic cultivation compared to organic cultivation, while the highest levels of apoptosis and necrosis of HT-29 cells are induced by blueberry fruit extracts obtained from organic cultivation. The complementary effect of the extracts on the inhibition of HT-29 cell proliferation by anticancer drugs (5-FU and Erbitux) is not demonstrated. The induction of apoptosis by 5-FU is not enhanced by blueberry extracts, in contrast to necrosis. The level of apoptosis and necrosis induced by Erbitux is potentiated, but no dependence on crop type is shown. Blueberry fruit extracts from two consecutive years of cultivation did not maintain the same activity. A plausible reason for the variability in the composition and biological activity of fruit extracts obtained from two years of cultivation is the varying environmental conditions.

A dark purple multifunctional ingredient from blueberry pomace enhanced with lactic acid bacteria for various applications

Nowadays, large quantities of berries are still being dumped or used for composting and animal feeding. The objective of this study was to customize a technological design for appropriate valorization of blueberry pomace into a shelf-life-stable, dark purple multifunctional ingredient, containing lactic acid bacteria (Lactobacillus casei), by freeze-drying. The main anthocyanins in blueberries freeze-dried inoculated pomace are malvidin 3-O-glucoside, peonidin 3-O-glucoside, and cyanidin 3-O-glucoside. A viable cells content of 4.75×10⁸ CFU/g DW was found after freeze-drying and the ability of the freeze-dried powder to inhibit the DPPH radical was 171.98 ± 1.73 mMol Trolox/g DW. The results obtained from CIElab analysis show a tendency to red and blue, characteristic of blueberry anthocyanins. The bioaccesibility of anthocyanins from blueberry powder was 37.8% and the probiotic survival rate after passing through the digestion process was 49.56%. The inhibitory potential of the obtained powder on α-amylase, pancreatic lipase, and α-glucosidase and tyrosinase was assessed. A significant antidiabetic potential of the powder was found, with IC50 values for α-amylase of 2.61 ± 0.24 mg/ml and for α-glucosidase of 1.37 ± 0.01 mg/ml, significantly lower when compared to corresponding drugs used in current practices. The powder also showed a significant potential to inhibit tyrosinase, supporting the hypothesis that the pomace resulting from juice and wine manufacturing may be successfully used to develop multifunctional ingredients with significant health benefits. PRACTICAL APPLICATION: Nowadays, food scientists and industry are seeking technological alternatives to obtain functional ingredients, due to the global interest in translating and applying scientific knowledge to address consumers' health issues. In our study, a freeze-drying customized design involving the use of the blueberry pomace, pectin, and Lactobacillus casei was applied to develop an ingredient with multiple functions. Besides a remarkable color, the powder showed good antioxidant activity, in vitro cells viability, and inhibitory activity against some metabolic syndrome-associated enzymes.

Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product

BACKGROUND

Industrial blueberry juice processing results in a significant amount of by-product, the so called pomace, which could represent a nutritionally valuable source of fibre and bioactive compounds to enhance either technological or nutritional characteristics of foods. The aim of this study was to obtain novel ingredients based on blueberry by-product, applying different drying methods: convective (CD), freeze drying (FD) and vacuum drying (VD). The powders were physicochemically, functionally and nutritionally characterized. Finally, its application to formulate muffins in replacing 10-20-30% of wheat flour was studied to evaluate the effect on textural, colour and sensorial characteristics.

RESULTS

CD reduced the hydration and functional properties when compared to FD and VD. The powders were characterized by a high content of dietary fibre (273 ± 5 g kg^-1 ) and good retention and bioaccessibility of antioxidant compounds (39-85% range). The powder addition to formulate muffin decreased lightness and chromaticity, without differences due to the drying process. The texture parameters were reduced with 10% of ingredient addition; meanwhile, 20-30% showed similar values to the muffin control. Sensorial evaluation presented good overall acceptability (>6 ± 2 on a 9-point hedonic scale) and some specific attributes showed a significant drop in overall acceptability, recommending its optimization according to penalty analysis.

CONCLUSION

These results suggest that functional ingredients rich in fibre and bioactive compounds may be obtained from an industrial by-product, giving added value and avoiding or reducing their loss; this could also be a promising vehicle to incorporate dietary fibre and bioactive compounds into bakery goods. © 2022 Society of Chemical Industry.

When Is the Right Moment to Pick Blueberries? Variation in Agronomic and Chemical Properties of Blueberry (Vaccinium corymbosum) Cultivars at Different Harvest Times

Blueberries, which are recognized by their colored fruits and exquisite flavor and taste, are a great source of bioactive substances with potential functional properties. For the purpose of this study, the blueberry cultivars ‘Duke’, ‘Chandler’ and ‘Bluecrop’ were picked at four different times. The aim of the study was to compare the cultivars and determine the best time for picking fruits for table consumption and to produce berries that can be used as functional foods with elevated levels of bioactive compounds. According to principal component analysis (PCA), the most influential traits for distinguishing different times of harvest in the ‘Duke’ cultivar were sorbitol, glucose, sucrose, and turanose; for the cultivar ‘Chandler’, they were caffeic acid, aesculetin, and quercetin; for the ‘Bluecrop’, they were fructose, maltose, radical scavenging activity, and quercetin. Blueberry fruits aimed for table consumption were those harvested in the first two pickings of the cultivar ‘Duke’, in the first and third of the ‘Bluecrop’, and in the third picking time of the cultivar ‘Chandler’, due to the highest fruit size and very high level of sugar (mostly glucose and fructose). ‘Duke’ berries from the second and third harvest (high level of total phenolic content, radical scavenging activity, total anthocyanins, aesculin, quercetin, and isorhamnetin), ‘Chandler’ from the first and third (the highest p-hydroxybenzoic acid, aesculetin, caffeic acid, phloridzin, kaempferol, kaempferol 3-O-glucoside, quercetin 3-O-rhamnoside, rutin, and quercetin) and ‘Bluecrop’ from the third harvest (highest level of total phenolics, radical scavenging activity, quercetin, rutin, quercetin 3-O-glucoside, kaempferol, quercetin 3-O-rhamnoside, kaempferol 3-O-glucoside, and isorhamnetin) had the highest levels of health-promoting compounds.

Effect of Blueberry Extract on Liver in Aged Rats

Aging and age-related disorders are prominent issues. Aging is associated with a gradual impairment of physiology at the genetic, cellular, tissue, and whole organism level that directly influences the development of chronic diseases and organ failure. Blueberries, on the other hand, are well known for their high content of bioactive compounds and have demonstrated positive impacts on metabolic factors that influence health and general well-being. This study is aimed at evaluating the ameliorating the effects of blueberry on the liver of aged rats by monitoring changes in metabolic disturbances, oxidative stress, and inflammatory disruption. The aged group of rats was orally administered with blueberry extract (200 mg/kg) for a period of 4 weeks. The results revealed that aging was associated with an increase in body weight, liver weight, and metabolic parameters like serum insulin, triglycerides, total cholesterol, and liver function markers accompanied with a decrease in vitamin D levels. Furthermore, the results showed a significant diminish in the activities of antioxidant enzymes, glutathione content with an elevation in lipid peroxidation, inflammatory mediators (tumor necrosis factor alpha, interleukin 6, and nuclear factor kappa-light-chain-enhancer of activated B cells) as well as fibrotic markers (TGF-β1) in the liver of aged rats. Compared to the young rats (control group), blueberry effectively reversed age-mediated disruption of the aforementioned parameters. Hence, blueberries can be used as a potential therapeutic strategy for the management of age-related liver dysfunction and disease.

Effects of Blueberry Consumption on Cardiovascular Health in Healthy Adults: A Cross-Over Randomised Controlled Trial

Blueberries are rich in polyphenols, and their effect on cardiovascular health, including risk factors for endothelial dysfunction and hypertension, has been investigated in interventional studies. However, the difference between blueberry treatments in varied forms for their cardiovascular-protective effect remains poorly understood. The current study assessed the effects of whole blueberry and freeze-dried blueberry powder compared to a control on cardiovascular health in young adults. A cross-over randomised controlled trial (RCT) was implemented with 1 week of treatment for three treatment groups, each followed by 1 week of wash out period. Systolic (SBP) and diastolic blood pressure (DBP), pulse wave velocity (PWV), plasma cholesterol (low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), and total cholesterol) and triglyceride levels (TAG), and glucose and nitrite (NO2-) concentrations were compared following fresh blueberry, freeze-dried blueberry powder, and control treatments. Thirty-seven participants with a mean age of 25.86 ± 6.81 completed the study. No significant difference was observed among fresh blueberry, blueberry powder, and the control arm. Plasma NO2- levels were improved by 68.66% and 4.34% separately following whole blueberry and blueberry powder supplementations compared to the baseline, whereas the control supplementation reported a decrease (−9.10%), although it was not statistically significant. There were no other effects shown for SBP, DBP, total cholesterol, HDL-C, LDL-C, TAG, or glucose. No difference was shown between whole blueberry and freeze-dried blueberry powder consumption for improving cardiovascular health.

Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties

Nowadays, it is largely accepted that the daily intake of fruits, vegetables, herbal products and derivatives is an added value in promoting human health, given their capacity to counteract oxidative stress markers and suppress uncontrolled pro-inflammatory responses. Given that, natural-based products seem to be a promising strategy to attenuate, or even mitigate, the development of chronic diseases, such as diabetes, and to boost the immune system. Among fruits, cherries and blueberries are nutrient-dense fruits that have been a target of many studies and interest given their richness in phenolic compounds and notable biological potential. In fact, research has already demonstrated that these fruits can be considered functional foods, and hence, their use in functional beverages, whose popularity is increasing worldwide, is not surprising and seem to be a promising and useful strategy. Therefore, the present review reinforces the idea that cherries and blueberries can be incorporated into new pharmaceutical products, smart foods, functional beverages, and nutraceuticals and be effective in preventing and/or treating diseases mediated by inflammatory mediators, reactive species, and free radicals.

Upcycling agro-industrial blueberry waste into platform chemicals and structured materials for application in marine environments

Blueberry pruning waste (BPw), sourced as residues from agroforestry operations in Chile, was used to produce added-value products, including platform chemicals and materials. BPw fractionation was implemented using biobased solvents (γ-valerolactone, GVL) and pyrolysis (500 °C), yielding solid fractions that are rich in phenols and antioxidants. The liquid fraction was found to be enriched in sugars, acids, and amides. Alongside, filaments and 3D-printed meshes were produced via wet spinning and Direct-Ink-Writing (DIW), respectively. For the latter purpose, BPw was dissolved in an ionic liquid, 1-ethyl-3-methylimidazolium acetate ([emim][OAc]), and regenerated into lignocellulose filaments with highly aligned nanofibrils (wide-angle X-ray scattering) that simultaneously showed extensibility (wet strain as high as 39%). BPw-derived lignocellulose filaments showed a tenacity (up to 2.3 cN dtex-1) that is comparable to that of rayon fibers and showed low light reflectance (R ES factor <3%). Meanwhile, DIW of the respective gels led to meshes with up to 60% wet stretchability. The LCF and meshes were demonstrated to have reliable performance in marine environments. As a demonstration, we show the prospects of replacing plastic cords and other materials used to restore coral reefs on the coast of Mexico.

A promising blueberry from Colombia: antioxidant activity, nutritional and phytochemical composition of Cavendishia nitida (Kunth) A.C.Sm

Many Neotropical representatives of Ericaceae have fruits with antioxidant activity and high nutritional value. However, in Colombia, these fruits are little consumed and are considered underutilized. One such example is the berries of Cavendishia nitida (Kunth) A.C.Sm. In this study, the nutritional value, the total phenolic, flavonoid and anthocyanin contents, and antioxidant activity of C. nitida fruit were performed. From the leaves, an ethanolic extract was made, which was then fractioned to measure its antioxidant activity and analyze its chemical composition. The results indicate that the fruit of C. nitida can be classified as potentially edible, due to its minerals and vitamins contents. Five anthocyanins were detected in the berries; while in the leaves extract six terpenes and one flavonol were identified. The ethyl acetate fraction of the leaves extract exhibited strong antioxidant activity with the DPPH^• and ABTS^•+ radicals tested. We also found a strong correlation between the total phenolic and flavonoid contents and the values of percentage of inhibition of DPPH^• and ABTS^•+ in all the samples tested. The results of this study suggest that the berries of C. nitida are promising as edible fruits, and beneficial for human and animal health. However, even though the communities of the region use this berry as food, the toxicity of fruits must be evaluated to confirm that their consumption is safe for humans.

Effects of blueberry and cranberry on type 2 diabetes parameters in individuals with or without diabetes: A systematic review and meta-analysis of randomized clinical trials

AIMS

Blueberry and cranberry are rich in polyphenols that are associated with diabetes reduction. This study aimed: 1) to systematically review the literature on the effects of blueberry and cranberry consumption and type 2 diabetes parameters in individuals with or without type 2 diabetes and 2) to quantify these effects by carrying out a meta-analysis.

DATA SYNTHESIS

A systematic review and meta-analysis were performed using articles present in seven databases (PubMed, LILACS, Scielo, Scopus, Web of Science, Cochrane, and Embase), including publications until May 2021. We included randomized clinical trials that compared blueberry or cranberry effects on type 2 diabetes parameters, such as fasting blood glucose, insulin resistance, and glycated hemoglobin. Quality of the studies was performed using the Cochrane scale, while the Egger test assessed the publication bias and meta-regression the estimated effect sizes with potential moderator variables. From the 2034 studies identified, 39 were read in full and 22 were included in meta-analysis. In individuals with diabetes, the consumption of blueberry or cranberry significantly reduced fasting blood glucose [MD: -17.72 mg/dl; 95% CI: -29.62, -5.82; p = 0.03; I2 = 57%] and glycated hemoglobin [MD: -0.32%; 95% CI: -0.57, -0.07; p = 0.15; I2 = 39%], whereas for insulin resistance the effects were null. Results were not significant for the general population, except in the sensitivity analysis for fasting blood glucose.

CONCLUSIONS

The consumption of blueberry and cranberry significantly reduced fasting blood glucose and glycated hemoglobin levels in individuals with diabetes, with high credibility of the evidence.

Comparison of Chemical Compositions and Antioxidant Activities of Fresh and Dried Rosa roxburghii Tratt Fruit

Fresh fruit of Rosa roxburghii Tratt has attracted great interest and is used in many functional products in China. However, fresh fruits are perishable products with quite short shelf lives and few studies have focused on dried fruits. Therefore, this study aimed to explore whether the drying process can be used to preserve bioactive components of R roxburghii fruits by comparing phytochemical profiles and antioxidant activities between fresh and dried fruit. As result, a total of 95 compounds, mainly including organic acids, phenols, and flavonoids, were identified in fresh and dried fruits by using ultrahigh-performance liquid chromatography-quadrupole-time of flight mass spectrometry. The relative quantitative result showed that contents of phenols and acylamide were significantly higher ( p  < .05) in dried fruit. Furthermore, dried fruit showed stronger antioxidant activity by using 1,1-diphenyl-2-picrylhydrazyl radical scavenging ability and ferric reducing antioxidant power. This research suggested that dried R roxburghii fruit could be considered a more effective and economical health and functional source for functional food and industry.

Extraction and Characterization of Cellulose from Jerusalem Artichoke Residue and Its Application in Blueberry Preservation

The utilization of industrial by-products is becoming more and more important for resource utilization. In this study, soluble dietary fiber (SDF) was extracted from Jerusalem artichoke residue, and a series of characterizations of SDF were carried out. The results showed that SDF had good properties. SDF (0%, 0.1%, 0.2%, 0.3%, and 0.4%) and chitosan (2%) were further used to prepare the coating that was used for the preservation of blueberry. The chemical structure of the film was obtained by FT-IR and XRD analysis. The microstructure of the film was analyzed by SEM, and the properties of the film were tested. The blueberry fresh-keeping test proved that the SDF-added film could effectively prolong the quality of blueberries in storage for 16 days. After 16 days of storage, compared with the control group, the decay rate of the coating group with 0.2% SDF decreased by 16.3%, the consumption of organic acids decreased by 43.7%, and the content of anthocyanin increased by 29.3%. SDF has a potential application in food preservation.

Extraction of functional extracts from berries and their high quality processing: a comprehensive review

Berry fruits have attracted increasing more attention of the food processing industry as well as consumers due to their widely acclaimed advantages as highly effective anti-oxidant properties which may provide protection against some cancers as well as aging. However, the conventional extraction methods are inefficient and wasteful of solvent utilization. This paper presents a critical overview of some novel extraction methods applicable to berries, including pressurized-liquid extraction, ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, enzyme-assisted extraction as well as some combined extraction methods. When combined with conventional methods, the new technologies can be more efficient and environmentally friendly. Additionally, high quality processing of the functional extracts from berry fruits, such as refined processing technology, is introduced in this review. Finally, progress of applications of berry functional extracts in the food industry is described in detail; this should encourage further scientific research and industrial utilization.

Effects of Ozone Fumigation on the Main Postharvest Pathogenic Fungi Penicillium sp. and the Storage Quality of Blueberry in Majiang County, China

In this study, the fungus Penicillium sp. was isolated from rotting postharvest blueberry fruits at different storage stages and identified into genera. Inoculation of this strain on the surface of fresh fruits was able to cause rotting. The strain was then used as a reference strain to test the chemical control effect of ozone fumigation during storage. The results showed that ozone fumigation had an obvious inhibitory effect on Penicillium sp. in a dose- and time-dependent manner. Meanwhile, ozone fumigation treatment could prevent the loss of fruit firmness, slow down the decrease of soluble solids, total phenolics, and anthocyanins, and maintain a lower activity of PPO and higher activities of POD and CAT. As far as we know, this is the first report on the effects of ozone fumigation on the postharvest pathogenic fungi Penicillium sp. and on the storage quality of postharvest blueberry collected from Majiang County, Guizhou province, China.

Phenolic profiles and their responses to pre- and post-harvest factors in small fruits: a review

The consumption of small fruits has increased in recent years. Besides their appealing flavor, the commercial success of small fruits has been partially attributed to their high contents of phenolic compounds with multiple health benefits. The phenolic profiles and contents in small fruits vary based on the genetic background, climate, growing conditions, and post-harvest handling techniques. In this review, we critically compare the profiles and contents of phenolics such as anthocyanins, flavonols, flavan-3-ols, and phenolic acids that have been reported in bilberries, blackberries, blueberries, cranberries, black and red currants, raspberries, and strawberries during fruit development and post-harvest storage. This review offers researchers and breeders a general guideline for the improvement of phenolic composition in small fruits while considering the critical factors that affect berry phenolics from cultivation to harvest and to final consumption.

The Role of Mitochondrial Energy Metabolism in Shaping the Quality of Highbush Blueberry Fruit During Storage in Ozone-Enriched Atmosphere

The aim of this study was to evaluate the effect of ozone treatment on the mitochondrial energy metabolism in blueberry fruit during storage as well as to determine the relationship between the activity of mitochondria and the antioxidative properties of ozonated fruit. Blueberry fruit was stored for 28 days at 4 °C and ozonated daily with gaseous ozone at the concentration of 15 mg L−1 for 30 min, every 12 h of storage. Research showed that ozonated fruit was characterized by higher activity of enzymes involved in oxidative phosphorylation (by 58.7% for SDH, 118.2% for CCO, and 78.16% for H+-ATPase after 7 days, respectively) than non-ozonated sample, which contributed to reduction of the loss of energy charge and ATP in the fruit during storage. Moreover, the increased activity of mitochondria led to the growth of mitochondrial ROS accumulation which, in turn, activated defense mechanisms against oxidative stress in the fruit. These metabolic responses might collectively contribute to increase the antioxidative properties of ozonated fruit and consequently to maintain a good quality of the fruit over a long period of storage.

Improving Health Targeted Food Quality of Blackberry: Pear Fruit Synergy Using Lactic Acid Bacterial Fermentation

Blackberry and pear are rich in human health protective phenolic bioactives with high antioxidant activity. These fruits are relevant dietary targets to counter chronic oxidative stress-linked diseases, such as type 2 diabetes (T2D). Due to high perishability, the human health relevant bioactive qualities of such fruits deteriorate during postharvest storage and processing. By improving stability and bioavailability of nutritionally relevant phenolic bioactives during post-harvest stages, effective integration of blackberry and pear as dietary support strategies can be targeted for T2D benefits. Solutions to bioactive quality loss of fruits can be achieved by advancing bioprocessing strategy integrating compatible fruit synergy and beneficial lactic acid bacteria (LAB) based fermentation. This approach was targeted to enhance high levels of phenolic bioactive-linked health quality of blackberry (Rubus spp.) integrated with pear (Pyrus communis) at a ratio of 30:70, which was optimized previously based on potential synergistic effects. The aim of this study was to recruit beneficial LAB such as Lactobacillus helveticus and Bifidobacterium longum to bioprocess previously optimized blackberry: pear synergies to improve phenolic bioactive-linked T2D benefits. Essential health-targeted food quality during bioprocessing was assessed based on total soluble phenolic content, phenolic compound profile, total antioxidant activity, anti-hyperglycemic property relevant α-amylase and α-glucosidase enzyme inhibitory, and anti-hypertensive relevant angiotensin-I-converting enzyme (ACE) inhibitory activities using in vitro assay models. Additionally, potential inhibitory activity of fermented fruit extracts against pathogenic Helicobacter pylori, the common bacterial ulcer pathogen was also investigated. Overall, improvement in the retention and stability of phenolic bioactive content in 30:70 blackberry: pear combination, as well as in 100% juice of both fruit extracts were observed following fermentation. Furthermore, enhanced antioxidant activity, anti-hyperglycemic property relevant α-glucosidase, and anti-hypertensive property relevant ACE enzyme inhibitory activities were also observed in fermented extracts of 30:70 blackberry: pear synergy. Among the substrates only fermentation of 100% blackberry with LAB resulted in inhibitory activity against H. pylori. These results provide the biochemical rationale to develop blackberry: pear fruit synergy and beneficial LAB-based fermentation to improve T2D relevant health benefits while also potentially improving keeping quality.

Blueberry as an Attractive Functional Fruit to Prevent (Pre)Diabetes Progression

Prediabetes, a subclinical impairment between euglycemia and hyperglycemia, is a risk factor for the development of type 2 diabetes mellitus (T2DM) and associated micro- and macrovascular complications. Lifestyle therapy, the first-line treatment of prediabetes, includes physical exercise and dietary regimens enriched in phytochemicals with health-related properties. Blueberries (Vaccinium spp.), given their pleasant taste and great abundance in beneficial phytochemicals, have gained public interest all over the world. Along with a high antioxidant activity, this functional fruit is also well-recognized due to its hypoglycemic and insulin-sensitizing effects and has been recommended for overt T2DM management. Yet blueberries target several other pathophysiological traits, namely gut microbiota dysbiosis and hepatic dysmetabolism, that ensue when prediabetes begins and for which pharmacological interventions tend to be delayed. In this work, we revisited preclinical data from in vitro assays, animal models and human studies, aiming to disclose the potential mechanisms by which blueberries may be a fruitful source of phytochemicals able to prevent (pre)diabetes progression. Collectively, future efforts should focus on longer-term studies with standardized interventions and readouts, particularly in humans, that will hopefully bring more robust evidence and concrete guidance for blueberries' effective use in prediabetes.

Extraction of Antioxidant Compounds from Blueberry Fruit Waste and Evaluation of Their In Vitro Biological Activity in Human Keratinocytes (HaCaT)

The purpose of this study was to investigate the biological properties of an extract obtained from the waste of blueberry fruit. The study covered the optimization of extraction of antioxidants from blueberry pomace and the determination of antioxidant properties of the extract using HaCaT as the model organism. Research showed that the yield of antioxidants extraction from blueberry waste was dependent on the applied extraction conditions. Based on the mathematical models, the optimal conditions of extraction process in which the maximum quantity of antioxidant compounds is achieved from the waste mass unit, i.e., the relation of the waste mass to the volume of ethanol equal to 1:17.36, and process time equal to 1000 s. The obtained extract was characterized by high antioxidant activity, which was shaped by high content of polyphenols, mainly anthocyanins. Moreover, the extract showed a high ability to protect HaCaT cells from the occurrence of oxidative stress induced by H2O2. Cells treated with the extract and H2O2 generated a lower amount of ROS than cells treated with H2O2 only. The obtained results will be base of further studies on applying the extract in production of diet supplements and functional foods with increased antioxidant activity. Moreover, the main research material is blueberry pomace which is a troublesome waste material for juice producers. Consequently, according to a sustainable development idea, the study results will provide an opportunity to increase interest in the problem of rational use of the waste material to a certain extent.

Native Chilean Berries Preservation and In Vitro Studies of a Polyphenol Highly Antioxidant Extract from Maqui as a Potential Agent against Inflammatory Diseases

The best conservation method for native Chilean berries has been investigated in combination with an implemented large-scale extract of maqui berry, rich in total polyphenols and anthocyanin to be tested in intestinal epithelial and immune cells. The methanolic extract was obtained from lyophilized and analyzed maqui berries using Folin–Ciocalteu to quantify the total polyphenol content, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) to measure the antioxidant capacity. Determination of maqui’s anthocyanins profile was performed by ultra-high-performance liquid chromatography (UHPLC-MS/MS). Viability, cytotoxicity, and percent oxidation in epithelial colon cells (HT-29) and macrophages cells (RAW 264.7) were evaluated. In conclusion, preservation studies confirmed that the maqui properties and composition in fresh or frozen conditions are preserved and a more efficient and convenient extraction methodology was achieved. In vitro studies of epithelial cells have shown that this extract has a powerful antioxidant strength exhibiting a dose-dependent behavior. When lipopolysaccharide (LPS)-macrophages were activated, noncytotoxic effects were observed, and a relationship between oxidative stress and inflammation response was demonstrated. The maqui extract along with 5-aminosalicylic acid (5-ASA) have a synergistic effect. All of the compiled data pointed out to the use of this extract as a potential nutraceutical agent with physiological benefits for the treatment of inflammatory bowel disease (IBD).

An 8-week freeze-dried blueberry supplement impacts immune-related pathways: a randomized, double-blind placebo-controlled trial

Background

Blueberries contain high levels of polyphenolic compounds with high in vitro antioxidant capacities. Their consumption has been associated with improved vascular and metabolic health.

Purpose

The objective was to examine the effects of blueberry supplement consumption on metabolic syndrome (MetS) parameters and potential underlying mechanisms of action.

Methods

A randomized double-blind placebo-controlled intervention trial was conducted in adults at risk of developing MetS. Participants consumed 50 g daily of either a freeze-dried highbush blueberry powder (BBP) or a placebo powder for 8 weeks (n = 49). MetS phenotypes were assessed at weeks 0, 4 and 8. Fasting blood gene expression profiles and plasma metabolomic profiles were examined at baseline and week 8 to assess metabolic changes occurring in response to the BBP. A per-protocol analysis was used.

Results

A significant treatment effect was observed for plasma triglyceride levels that was no longer significant after further adjustments for age, sex, BMI and baseline values. In addition, the treatment*time interactions were non-significant therefore suggesting that compared with the placebo, BBP had no statistically significant effect on body weight, blood pressure, fasting plasma lipid, insulin and glucose levels, insulin resistance (or sensitivity) or glycated hemoglobin concentrations. There were significant changes in the expression of 49 genes and in the abundance of 35 metabolites following BBP consumption. Differentially regulated genes were clustered in immune-related pathways.

Conclusion

An 8-week BBP intervention did not significantly improve traditional markers of cardiometabolic health in adults at risk of developing MetS. However, changes in gene expression and metabolite abundance suggest that clinically significant cardiometabolic changes could take longer than 8 weeks to present and/or could result from whole blueberry consumption or a higher dosage. BBP may also have an effect on factors such as immunity even within a shorter 8-week timeframe.

Clinical trial registration

clinicaltrials.gov, NCT03266055, 2017

Supplementary Information

The online version contains supplementary material available at 10.1186/s12263-021-00688-2.

Malvidin-3-O-Glucoside from Blueberry Ameliorates Nonalcoholic Fatty Liver Disease by Regulating Transcription Factor EB-Mediated Lysosomal Function and Activating the Nrf2/ARE Signaling Pathway

Nonalcoholic fatty liver disease (NAFLD) has become a universal health issue, whereas there is still a lack of widely accepted therapy until now. Clinical research studies have shown that blueberry could effectively regulate the lipid metabolism, thereby improving obesity-related metabolic syndromes; however, the specific active substances and mechanisms remain unclear. Herein, the effects of the major 10 kinds of anthocyanins from blueberry against NAFLD were investigated using an free fatty acid (FFA)-induced cell model. Among these anthocyanins, malvidin-3-O-glucoside (M3G) and malvidin-3-O-galactoside (M3Ga) could remarkably ameliorate FFA-induced lipid accumulation. Besides, M3G and M3Ga also inhibited oxidative stress via suppressing reactive oxygen species and superoxide anion overproduction, increasing glutathione levels, and enhancing activities of antioxidant enzymes. Further studies unveiled that the representative anthocyanin M3G-upregulated transcription factor EB (TFEB)-mediated lysosomal function possibly interacted with TFEB and activated the Nrf2/ARE (antioxidant responsive element) signaling pathway. Overall, this study enriched the knowledge about the health-promoting effects of blueberry anthocyanins against NAFLD and provided ideas for the development of functional foods of blueberry anthocyanins.