Influences of Postharvest Storage and Processing Techniques on Antioxidant and Nutraceutical Properties of Rubus idaeus L.: A Mini-Review

Abstract

The growth of agricultural mechanization has promoted an increase in raspberry production, and for this reason, the best postharvest storage and processing techniques capable of maintaining the health beneficial properties of these perishable berry fruits have been widely studied. Indeed, raspberries are a rich source of bioactive chemical compounds (e.g., ellagitannins, anthocyanins, and ascorbic acid), but these can be altered by postharvest storage and processing techniques before consumption. Although there are clear differences in storage times and techniques, the content of bioactive chemical compounds is relatively stable with some minor changes in ascorbic acid or anthocyanin content during cold (5 °C) or frozen storage. In the literature, processing techniques such as juicing or drying have negatively affected the content of bioactive chemical compounds. Among drying techniques, hot air (oven) drying is the process that alters the content of bioactive chemical compounds the most. For this reason, new drying technologies such as microwave and heat pumps have been developed. These novel techniques are more successful in retaining bioactive chemical compounds with respect to conventional hot air drying. This mini-review surveys recent literature concerning the effects of postharvest storage and processing techniques on raspberry bioactive chemical compound content.

Modulation of Gut Microbiota by Lactobacillus casei Fermented Raspberry Juice In Vitro and In Vivo

“…As a perishable soft fruit, raspberries are often processed and consumed as wines, juices, and jams [ 5 ]. However, processing techniques (e.g., thermal processing) may alter the bioactive compounds in raspberries, leading to a decrease in the health-promoting properties of the end products [ 6 ]. Thus, it is a challenge for the food industry to find alternative ways to preserve the nutritional and nutraceutical properties of fruit products.…”

Chemical Composition of Healthy and Raspberry Leaf Blotch Emaravirus-Infected Red Raspberry ‘Willamette’ Fruits

“…Polyphenolic compounds belong to the group of secondary metabolites responsible for defense mechanisms in plants, primarily towards microbiological infections, including viral infections. The contents of these compounds in fruits depend on various factors, including the fruit species, variety, maturity stage, soil substrate, plant health status, and agricultural practices [37][38][39]. In this research, the influence of the cultivar was excluded, since only the 'Willamette' cultivar was utilized for the analyses.…”

A Review of Tannins in Berries

“…The fruits are also preserved by various drying techniques such as hot air-drying, freeze-drying, microwave-drying, and hot pumpdrying. The advantages and disadvantages of these methods are discussed in the review paper prepared by Piccolo et al (2020). The authors concluded that the freeze-drying method is most likely the best choice for the preservation of bioactive compounds.…”