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

Insights into chemical components, health-promoting effects, and processing impact of golden chanterelle mushroom Cantharellus cibarius

“…Therefore, various processing methods such as drying, freezing, fermenting, and packaging have been successfully developed to preserve them while maintaining their functions. 174 As a widely consumed food material containing a variety of compounds and health-promoting properties, numerous articles have also investigated the processing and preservation techniques of CC in order to extend its shelf life and maintain or even enhance its functionality and sensory attributes. These methods include thermal, physical, chemical, and biological methods.…”

Potential application of green extracts rich in phenolics for innovative functional foods: natural deep eutectic solvents as media for isolation of biocompounds from berries

“…[1][2][3] In general, berries contain bioactive components, such as anthocyanins, flavonols, procyanidins, phenolic acids, tannins and triterpenoids, as well as numerous vitamins and minerals. 4 Numerous studies have shown that berry fruits have diverse beneficial effects on health, including anti-inflammatory, antioxidant, anti-hypertensive, anti-hyperglycemic, cell-protective and potential prebiotic-like effects; they also have health-promoting effects on cardiovascular diseases, diabetes, cancer, and other diseases. 5,6 Recently, berries like chokeberries and black goji berries have been gaining more attention, and they have been widely consumed in traditional medicine.…”