Search Results (77)

Blueberries are widely consumed due to their richness in nutrients, yet they are also prone to quality deterioration after being harvested, even at cold temperatures. Non-thermal physical technology is an important auxiliary method worth considering for maintaining the quality of this fruit while refrigerated. In this study, a static magnetic field (SMF) was applied as a complementary pretreatment strategy prior to cold storage of blueberries. The optimal SMF parameters were identified as 5 mT exposure for 12 h, as this significantly retarded decay and softening. The contents of ascorbic acid, total polyphenols, flavonoids and proanthocyanidins were elevated by 20.0%, 17.7%, 23.9%, and 9.1%, respectively. Concurrently, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging capacity, catalase (CAT), and superoxide dismutase (SOD) activity markedly improved. Targeted metabolomic analysis revealed that SMF pretreatment significantly regulated polyphenol metabolic pathways and redirected polyphenol biosynthesis toward more stable and functional compounds, including three hydroxycinnamic acids, quercetin, dihydromyricetin, glycosylated hesperetin, and acylated delphinidin derivates. The synergistic effect of these SMF-elevated phenolics and the reinforced antioxidant system preserved the overall cold-storage quality of blueberries. These findings underscore the potential of SMF pretreatment as an effective physical technique for reducing postharvest blueberry losses. Full article

Despite Morocco’s emergence as the world’s fourth-largest berry exporter, no comprehensive review has evaluated the polyphenol composition, antioxidant properties, and health benefits of raspberries (Rubus idaeus), blackberries (Rubus fruticosus), and blueberries (Vaccinium corymbosum) specifically within the Moroccan cultivation context. This narrative review synthesized evidence from phytochemical analyses, in vitro and in vivo studies, randomized controlled trials (RCTs), meta-analyses, and epidemiological data sourced from PubMed, Scopus, and Web of Science. Blackberries exhibited the highest total polyphenol content (149 μmol GAE/L) and antioxidant capacity, driven primarily by anthocyanin concentration and diversity. Antioxidant mechanisms included free radical scavenging, transition metal chelation, and upregulation of endogenous antioxidant enzymes. Pooled RCT data demonstrated that regular consumption (150–300 g/day) significantly reduced systolic blood pressure (−2.72 mmHg), LDL cholesterol (−0.21 mmol/L), and fasting glucose (−2.70 mg/dL). Additional benefits included neuroprotection via blood-brain barrier crossing and brain-derived neurotrophic factor (BDNF) elevation, prebiotic modulation of Bifidobacterium, Lactobacillus, and Akkermansia populations, and anti-cancer activity via nuclear factor-kappa B (NF-κB) and mitogen-activated protein kinase (MAPK) inhibition. Processing significantly affected bioactive retention: freezing preserved phenolic compounds effectively, while conventional drying reduced anthocyanin content by up to 49%. These findings support the integration of Moroccan-cultivated berries—particularly from the Gharb, Loukkos, and Souss-Massa regions—into evidence-based dietary and functional food strategies. Priority research gaps include bioavailability assessment, dose-response characterization, and cultivar-specific phytochemical profiling under Moroccan agro-climatic conditions. Full article

This study developed an active packaging material by incorporating tea tree oil (TTO)-loaded lotus stalk biochar (BC@TTO) into a chitosan (CS) matrix. Biochar was prepared from lotus stalks via pyrolysis at 600 °C and characterized, revealing a mesoporous structure with a specific surface area of 35.9 m²/g. Adsorption studies demonstrated that BC exhibited high affinity for TTO, following pseudo-first-order kinetics and the Langmuir isotherm model, with a maximum adsorption capacity of 295.6 mg/g. Chitosan-based composite membranes with varying BC@TTO contents (1–7 wt%) were fabricated by solution casting. The incorporation of BC@TTO significantly enhanced the tensile strength, elongation at break, barrier properties (water vapor and oxygen), and antioxidant/antibacterial activities of the membranes, with optimal performance observed at 3 wt% loading. However, higher loadings led to filler aggregation, reduced transparency, and compromised mechanical properties. In vitro release studies indicated that TTO release followed the Avrami model, suggesting a diffusion-controlled mechanism. Preservation tests on blueberries showed that the CS-3BC@TTO membrane effectively reduced weight loss and maintained fruit quality during storage. This work presents a promising strategy for designing bioactive packaging materials with sustained release functionality for food preservation applications. Full article

Solid-state and submerged fermentation (SSF and SmF) were evaluated as bioprocessing strategies to enhance the recovery and bioactivity of phenolic compounds from blueberry bagasse. Fermentation was performed using Aspergillus niger ATCC 6275 and Rhizopus oryzae BIOTEC018, alongside non-inoculated controls. Extracts (SmF filtrate, buffer, methanol, and buffer-methanol) were obtained and analyzed for total phenolic content (TPC), total anthocyanins, and antioxidant capacity over 0–60 h. Methanolic extracts obtained after 24 h of SSF were further selected for profiling of individual phenolics and for intracellular reactive oxygen species (ROS), nitric oxide (NO), and cytokine responses. Compared with SmF and non-inoculated controls, SSF—particularly when combined with methanolic extraction—was associated with modified phenolic recovery patterns at 24 h, including increases in TPC and differences in anthocyanin preservation. SSF promoted the accumulation of phenolic acids and flavan-3-ols, together with improved preservation of major anthocyanins. These compositional changes translated into higher antioxidant capacity and a marked reduction in ROS and NO levels (≈40–60% of oxidant or LPS controls). Cytokine responses were strain-dependent, indicating regulated immune modulation rather than generalized inflammation. Overall, fungal SSF combined with methanolic extraction modulated the phenolic profile and associated biological responses of blueberry bagasse under laboratory conditions. Full article

Endothelial dysfunction induced by oxidative stress is a critical contributor to impaired microvascular homeostasis and skin aging. Blueberries are rich in polyphenolic compounds with antioxidant properties. However, whether bioconversion enhances their protective effects on endothelial function remains insufficiently explored. In this study, we investigated the beneficial effects of bioconverted blueberry extract (BBS) on human dermal microvascular endothelial cells (HDMECs). HDMECs were exposed to hydrogen peroxide (H₂O₂) to induce oxidative stress and subsequently treated with BBS. BBS significantly reduced H₂O₂-induced ROS accumulation and preserved mitochondrial membrane potential. Consistently, BBS markedly enhanced endothelial migration and tube-forming ability under oxidative stress conditions. Furthermore, BBS treatment significantly suppressed the overactivation of MAPK signaling pathways. Collectively, BBS effectively mitigated oxidative stress-induced endothelial dysfunction by restoring redox balance, preserving mitochondrial integrity, and promoting angiogenic function. Taken together, these findings suggest that bioconverted blueberry extract can be utilized as a functional ingredient for skin health and anti-aging. Full article

The demand for sustainable food packaging is increasing. This study developed a novel ternary composite film based on gellan gum (GG), chitosan (CS), and melatonin (MT) for preserving fresh blueberries. For the first time, MT was incorporated as a functional agent into a GG/CS matrix. Films with varying compositions were prepared and characterized. The GG-dominant film with the highest MT content (G2C-M50, 2:1:0.5 w/w) exhibited optimal properties, including high tensile strength, enhanced flexibility, and a superior moisture barrier. In a 7-day storage trial, this film dramatically extended blueberry shelf-life, reducing the spoilage rate to 2.2% while maintaining 80.5% of the initial anthocyanin content. This success is attributed to the synergy between the robust GG/CS physical network and the multifunctional (antioxidant, antimicrobial) activities of MT. This work presents a highly effective strategy for active food packaging. Full article

Berry pulps are valued for their intense color and bioactive compounds, which are susceptible to degradation during processing and storage. This study provides a comparative analysis of the effects of pasteurization (85 °C, 15 min) and frozen storage (−18 °C) on the physicochemical stability of four Patagonian berry pulps, including blackberry, raspberry, sour cherry, and blueberry, over a 12-month storage period. Color changes were evaluated using the CIELab system. Pasteurization caused significant increases in ΔE and L*, and reductions in a* and Chroma (p < 0.05), whereas frozen pulps showed minor changes and null ΔE at time zero. Hue angle shifts were mainly driven by storage time (p < 0.05). Overall, freezing better preserved color stability and bioactive quality. Full article

In this work, gellan gum microspheres (G–MPs) were developed as delivery systems for blueberry extract (Vaccinium myrtillus) (BEX), a source of natural antioxidants rich in anthocyanins (ATCs) and phenolic compounds (PHCs). Gellan gum, an anionic polysaccharide produced via fermentation by Sphingomonas elodea, was selected for its biocompatibility and gelling properties. BEX was obtained using a mild citric acid–based extraction method to preserve antioxidant capacity and was characterized for its total polyphenol, flavonoid, and anthocyanin content before loading. The extract was loaded into gellan gum microspheres via absorption (G–MPs–BEX). The resulting microspheres exhibited a spherical and porous morphology that favoured both encapsulation and controlled release. FT–IR analysis confirmed the absorption of the extract within the polymer network and revealed hydrogen bonding interactions between the matrix and active compounds. Despite these interactions, microspheres retained a high swelling capacity and enabled rapid release, with maximum release of polyphenols and anthocyanins within 30 min at pH 5.5. The antioxidant activity of BEX, assessed via DPPH assay, remained stable during storage (up to 60 days) and after incorporation into the microspheres. Overall, this study demonstrates that G–MPs can efficiently absorb, stabilize, and release natural antioxidant compounds, supporting their potential use in biomedical, nutraceutical, and cosmetic applications. Full article

This study investigated the influence of drying techniques such as convection hot-air drying, vacuum drying, and freeze drying with slow and flash pre-freezing on the total phenolic content and the profile of dominant phenolic compounds in cultivated blueberry (Vaccinium corymbosum L.). Although fresh blueberries exhibited higher total phenolic content (1350.85 mg GAE/100 g), total flavonol glycosides (66.20 mg/100 g), and total anthocyanins (218.23 mg/100 g) compared with dried samples, freeze-dried samples, particularly those subjected to flash pre-freezing, retained higher contents of these components in the dried material compared to other drying techniques. This could be attributed to the microstructural preservation of plant tissue during freeze drying. Furthermore, the study demonstrated that subsequent milling of freeze-dried samples, whether using a knife mill or a ball mill, also affects the availability of bioactive compounds in freeze-dried blueberry powders. The combination of flash pre-freezing followed by ball milling yielded the highest availability of bioactive components in the processed blueberry powder. Full article

Herein, zein–inulin-stabilized thyme essential oil (TEO) Pickering emulsions were prepared via ultrasonication. The addition of inulin (0.12–0.5%) enhanced emulsion stability and antibacterial activity, with particle sizes ranging from 73.7 to 789.8 nm. Chitosan (CS) composite films were then fabricated using different TEO loading methods. Films incorporating Pickering emulsions exhibited denser and smoother structures due to hydrogen bonding between the emulsion and chitosan matrix, while electrostatic interactions between zein and inulin enabled effective TEO encapsulation. Compared to the pure CS film, the Pickering emulsion active films exhibited improved thermal stability, with a maximum decomposition temperature of 260 °C, blocked up to 82.22% of UV light in the UVA region (320–400 nm), displayed increased hydrophobicity (maximum water contact angle of 75.70°), and showed the strongest scavenging activity toward both DPPH (93.27%) and ABTS (98.42%). Moreover, these films effectively reduced weight loss, minimized firmness decline, suppressed pH increase, and inhibited microbial growth, thereby delaying blueberry spoilage. Based on the appearance and total soluble solids content of blueberries, the chitosan Pickering emulsion (containing 0.25% inulin) film (type VI) presented the best preservation performance among the eight tested films. This study highlights the potential of chitosan-based Pickering emulsion active films for food packaging applications. Full article

In this study, selenium nanoparticles (SeNPs) were synthesized using polysaccharides extracted from blueberry pomace (BP) as a stabilizing agent. BP was characterized as an acidic polysaccharide with a molecular weight of 5.4 × 10⁵ Da. The resulting BP-SeNPs were monodisperse spheres with an average size of 94.33 nm, as confirmed by TEM, DLS, FT-IR, XRD, and EDX analyses. Compared to SeNPs, BP-SeNPs demonstrated superior stability under varying conditions of storage time, temperature, pH, and ionic strength. Furthermore, in vitro evaluation using AAPH-induced rabbit erythrocytes revealed that BP-SeNPs offered enhanced protection against hemolysis. This protective effect was attributed to their ability to significantly bolster antioxidant enzyme activities (SOD, CAT, and GSH-Px) and preserve membrane integrity by maintaining ATPase function and sialic acid content. These results establish BP as an effective stabilizer for SeNPs and suggest the promising potential of BP-SeNPs as antioxidant agents in functional food or nutraceutical applications. Full article

Strawberries and blueberries are globally recognized for their dense nutritional profile, bioactive compounds, and health-promoting properties. Yet, their perishability and seasonality limit their availability, stability, and functionality in food and nutraceutical formulations. Drying technologies, particularly spray drying and freeze drying, are effective preservation strategies that convert fresh berries into stable, shelf-ready powders. However, the high sugar content, low glass transition temperature (Tg), and hygroscopic nature of berry matrices pose significant challenges in maintaining powder flowability, preventing caking, and ensuring structural integrity during processing, storage, and transportation. This review examines the physicochemical and surface properties of strawberry and blueberry powders as influenced by the drying method, environmental conditions, and carrier selection (e.g., maltodextrin, gum arabic, and whey proteins). Emphasis is placed on glass transition phenomena, moisture sorption behavior, and surface composition as determinants of physical stability and shelf life. The roles of water activity (aw), particle morphology, and interparticle interactions are analyzed in the context of formulation design and powder performance. Analytical techniques in characterizing bulk properties for the amorphous structure and sorption kinetics and probing surface properties of powders are crucial for understanding interactions with water, assessing flow, caking, sintering, and dissolution. By integrating insights from food physical chemistry and materials surface properties, this review provides a framework for the rational design of berry-based powders with improved handling, stability, and bio-functionality. The findings have direct implications for scalable production, global distribution, and the development of functional ingredients aligned with health and wellness priorities worldwide. Full article

Sodium alginate (SA) is widely used as an edible coating for fruit preservation, but its weak water barrier and antibacterial properties limit broader application. In this study, quaternary ammonium lignin–cinnamaldehyde (QKC) composite particles were incorporated into SA as multifunctional fillers to construct antibacterial coatings. Electrostatic and hydrogen-bonding interactions between cationic QKC and anionic SA yielded a uniform, stable network with improved hydrophobicity and UV-shielding capacity. At 5 wt% QKC loading (SA5), the tensile strength increased from 11.53 to 24.42 MPa (111.8% higher than SA0), while water vapor permeability decreased by 35.4%. SA coatings also exhibited strong antioxidant activity, and the ABTS radical scavenging rate increased to 70.22% at 7 wt% QKC, with SA5 offering a favorable balance between antioxidant, barrier, and mechanical properties. SA5 showed pronounced antibacterial efficacy, giving inhibition rates of 96% against Staphylococcus aureus and 65% against Escherichia coli. Coating trials on persimmons and tangerines demonstrated that SA5 reduced weight loss, delayed firmness decline, and mitigated decay during storage. In addition, calcium-crosslinked SA/QKC hydrogel beads markedly delayed visible mold growth on blueberries. These results indicate that QKC-reinforced SA coatings provide a promising strategy for enhancing the postharvest quality and shelf life of fresh fruit. Full article

In response to the increasing consumer demand for healthier diets and the needs of individuals with gluten intolerance, chestnut flour (CF) emerges as a valuable unconventional ingredient for sustainable and functional nutrition. This study evaluated the nutritional, phytochemical, and functional properties of gluten-free biscuits formulated with whole rice flour (RF), CF, and their mixtures, where RF was replaced by CF at 0% (control), 10%, 30%, 70%, 90%, and 100% (w/w). In addition, in the 50% CF formulation, 5% of RF was substituted with fruit powders rich in phenolic compounds and recognized as fortifying agents, such as chokeberry (CP), açaí (AP), and blueberry (BP). Proximate composition, macro- and microelement content, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH and FRAP assays) were determined for the individual flours, composite flours, fruit powders, and biscuit formulations. Structural characteristics were assessed using Small- and Wide-Angle X-ray Scattering (SAXS/WAXS) analysis and Fourier Transform Infrared Spectroscopy (FTIR). Results showed that CF incorporation enhanced both the nutritional and functional profile of flours and biscuits, increasing protein, fiber, lipid, and mineral contents while reducing carbohydrates, and improving TPC, TFC, DPPH, and FRAP values. Fortification with 5% CP, AP, or BP further boosted the phytochemical content of the biscuits, with the chokeberry-enriched sample exhibiting the highest TPC (348.88 mg GAE/100 g d.s.), TFC (253.82 mg QE/100 g d.s.), DPPH (50.36%), and FRAP (21.07 μM Fe²⁺/g d.s.). The combination of 50% CF and 5% CP provided dual benefits, significant bioactive enrichment alongside the preservation of desirable technological properties. Complementary SAXS/WAXS and FTIR analyses indicated that CF and fruit powders enhanced molecular interactions and matrix cohesion, which may contribute to improved texture and antioxidant potential of the biscuits. Overall, this formulation offers a promising and practical approach to developing functional gluten-free biscuits with enhanced nutritional, phytochemical, functional, and structural characteristics. Full article

Magnetic field-assisted freezing is a novel freezing technology for improving food quality. The purpose of this study was to evaluate the effect of ultrasound pretreatment in combination with a static magnetic field on frozen blueberry bioactive compounds and antioxidant capacity. Blueberries were subjected to ultrasound pretreatment and frozen by using a static magnetic field. Bioactive components, antioxidant properties, organic acids, and the flesh color of blueberry were analyzed. The results demonstrated that, compared with -20 °C control freezing (CF), the ultrasound pretreatment combined with static magnetic field freezing (U-MF) better maintained blueberry bioactive components. The anthocyanin and total phenolic and flavonoid contents of U-MF were 33.67%, 29.14%, and 18.65%, respectively, higher than the CF group (p < 0.05). The DPPH and ABTS free radical scavenging capacities of U-MF were 53.87% and 15.14%, respectively, higher than those of the CF group (p < 0.05). This article provides a theoretical basis for the application of magnetic fields in the frozen preservation of fruits and vegetables. Full article