Retaining Resveratrol Content in Berries and Berry Products with Agricultural and Processing Techniques: Review

Abstract

Resveratrol is a natural compound that can be found in red wine, grapes, and berries. It has attracted attention due to its potential health benefits. The aim of this review was to align ways of retaining resveratrol contents in berries and products made of berries, and to show which agricultural and processing techniques can maximize the content in the berries and their products and how this can be achieved. The scientific literature has revealed that resveratrol concentration in berries and berry-derived products varies significantly depending on the source and the processing techniques applied. Resveratrol content can range from 0.03–0.06 mg/kg in blueberries to 5–10 mg/kg in grape skins. Agricultural techniques such as controlled water stress (e.g., increasing resveratrol in grapes to 8.3–11.5 mg/kg), optimal sun exposure (e.g., enhancing blueberries to 1.5–2.1 mg/kg), balanced nutrient management, and selecting high-resveratrol cultivars (e.g., up to 15 mg/kg in certain grapes) can substantially increase resveratrol content. Processing methods like cold pressing, centrifugation, ultrafiltration, and freeze-drying are effective in preserving resveratrol levels, while traditional pasteurization tends to reduce its concentration. For instance, high-temperature short-time pasteurization can reduce resveratrol in juice from 1.5 mg/kg to 0.8 mg/kg, whereas cold pressing retains more resveratrol (1.5 mg/kg to 1.4 mg/kg). By optimizing these agricultural and processing techniques, manufacturers can enhance the resveratrol content in berry-derived products, meeting the growing consumer demand for health-enhancing natural products and supporting a healthier society. This approach aligns with the commitment to overcoming the technical challenges associated with resveratrol use, ensuring its potential is fully realized in both health-related and non-health-related applications.