Blueberry: Functional Traits and Obtention of Bioactive Compounds

Abstract

There is pressure from consumers about exchanging synthetic for natural dyes in foods. This review aimed to expose the potential of blueberry (Vaccinium myrtillus) as a source of natural dye, associated with its properties of functional food. Blueberry is a fruit plant natural from temperate climate, rich in phenolic compounds. The properties of phenolic compounds can be attributed to its ability to capture free radicals, deactivating or eliminating them from the body. Anthocyanins are flavonoid phenolic compounds responsible for color of fruits, flowers and vegetables. Blueberry is rich in anthocyanins, being its content more affected by genotype than by climatic or environmental factors. Brazil has the potential to assume an important position in the worldwide market of this fruit, both in natura and as byproducts, whose main destinations are populations from regions with higher income and educational level, as the North America and Europe. Due to the importance of blueberry as a source of natural pigments, as well as its high value while associated with functional food, it is important to improve extraction and stabilization processes of anthocyanins from blueberry fruits. Researches should focus on the technical viability and cost reduction in the extraction of this pigment. Pioneer studies with blueberry have been conducted in Brazil, but the intensification of researches will allow yield maximization, increased levels of anthocyanins in fruits, and compound stability after extraction. Another focus should be the use of these natural pigments in order to replace those currently used.

Optimization of blueberry flour processing and anthocyanin extraction

“…Blueberries showed high values of total monomeric anthocyanins from 1,117.0 to 1,576.5 mg 100 g -1 (Table 4), which are superior to others reported in the literature. Total anthocyanins were found in blueberries grown in Brazil as 1,182.0 mg 100 g -1 from the Rabbiteye group (Vaccinium ashei), according to Concenço et al (2014). In a study with blueberries (Vaccinium corymbosum) grown in Australia, the authors evaluated different extraction methods and solvents and found 792.0 mg 100 g -1 as the maximum value of anthocyanins (Singh et al, 2022).…”

Fruit quality attributes of low chilling requirement ‘Snowchaser’ blueberry cultivated in Brazil

“…Phenolic compounds are present in large amounts in blueberries, and may capture free radicals, inactivating them and preventing some forms of cancer, cardiovascular and neurodegenerative diseases, as well as certain inflammatory processes, among other diseases, therefore being defined as antioxidants compounds (CONCENÇO et al, 2014).…”

“…Anthocyanins belong to this group of compounds and their antioxidant activity can be understood as the ability to inhibit oxidative degradation processes, due to their composition and chemical properties, as well as their bioavailability and resulting biological activity (CONCENÇO et al, 2014). Anthocyanin content in the fruits may vary depending on genus, species and cultivar, and their activity is influenced by environmental factors, cultural traits (RODRIGUES et al, 2011) and storage conditions.…”