The Current State and Prospects for the Development of Methods for Processing Bilberries: Scoping Review

Introduction. During the technological processes of processing blueberries (Vaccinium myrtillus), the amount of natural biologically active substances (BAS), in particular polyphenolic complexes and proanthocyanidins, is reduced to varying degrees. The analysis of publications of domestic and foreign researchers devoted to the complex and deep processing of blueberries made it possible to identify a problematic field of research — an insufficient degree of study and systematization of the influence of technological parameters on the safety of biologically active complexes of blueberries.

Purpose. The authors set a goal to critically analyze the existing blueberry processing technologies in order to identify the prospects for complex blueberry processing technologies, including those using biotechnological techniques that allow obtaining various functional products.

Materials and Methods. Literature sources containing up-to-date information on the methods of processing blueberries (Vaccinium myrtillus L.), published in the period from 2010 to 2022, were analyzed. The following search engines and electronic libraries were used: Scopus, Web of Science, Google Scholar, Medline, E-library. Results. It is revealed that the most promising methods, from the point of view of the preservation of the complex of bioactive substances of blueberries and the intensity of technological processes, are sublimation and IR drying, freezing. These methods make it possible to obtain products (concentrated juice, blueberry powder) with minimal losses of raw materials and with maximum preservation of vitamin-mineral and anthocyanin complexes of blueberries. It is shown that complex technologies, deep processing technologies based on the use of a combination of physical and physico-chemical processes, and biotechnology with the use of highly specific enzyme preparations, including complex action, are of particular interest.

Conclusions. The analysis of the publications of domestic and foreign researchers devoted to the complex and deep processing of blueberries has revealed a problematic field of research — the insufficient degree of knowledge and systematization of the influence of technological parameters on the safety of biologically active blueberry complexes. Of particular importance for the organization of innovative and technologically  advanced  processing industries are complex technologies and technologies of deep processing, which make it possible to increase the efficiency of technological processes and obtain a wide range of food ingredients and biologically active substances from secondary products.

1. Aliman, J., Michalak I., Busatlic E., Aliman L., Kulina M., Radovic M., Hasanbegovic J. (2020). Study of the physicochemical properties of highbush blueberry and wild bilberry fruit in central Bosnia. Turkish Journal of Agriculture and Forestry, 44 (2), 156-168. https://dx.doi.org/ 10.3906/tar-1902-36.

2. Bilbao-Sainz, C., Thai, S., Sinrod A. J. G., Chiou B. S., McHugh T. Functionality of freeze-dried berry powder on frozen dairy desserts (2019). Journal of Food Processing and Preservation, 43 (9), e14076. https://dx.doi.org/ 10.1111/jfpp.14076.

3. Bunea A. (2013). Antocyanindeterminationin blueberry extracts and their antiproliferative and apoptotic properties in B16-F10 metastatic murine melanoma cells. Phytochemistry, 95, 436–444. . https://dx.doi.org/ 10.1016/j.phytochem.2013.06.018.

4. Cheng, L. N., Wu W. J., An K. J., Xu Y. J., Yu Y. S., Wen J., Wu J. J., Zou Y., Liu H. C., Zhu J. L., Xiao G. S. (2020). Advantages of Liquid Nitrogen Quick Freezing Combine Gradient Slow Thawing for Quality Preserving of Blueberry. Crystals, 10 (5), 368. https://dx.doi.org/10.3390/cryst10050368.

5. Diez-Sanchez, E., Quiles, A., Hernando, I. (2021). Use of Berry Pomace to Design Functional Foods. Food Reviews International. https://dx.doi.org/10.1080/87559129.2021.2010217.

6. Drozdz, P., Seziene V., Pyrzynska K. (2018). Mineral Composition of Wild and Cultivated Blueberries. Biological Trace Element Research, 181 (1), 173-177. https://dx.doi.org/10.1007/s12011-017-1033-z.

7. Burdulis, D. (2007). Study of diversity of anthocyanin composition in bilberry (Vaccinium myrtillus L.) fruits / Deividas Burdulis et al.// Medicina (Kaunas), 43 (12), 971–977.

8. Fan, L. H., Martynenko, A., Doucette, C., Hughes, T., Fillmore, S. (2018). Microbial Quality and Shelf Life of Blueberry Puree Developed Using Cavitation Technology. Journal of food science, 83 (3), 732-739. https://dx.doi.org/10.1111/1750-3841.14073.

9. Jung, J., Simonsen J., Wang, W. J., Zhao Y. Y., (2018). Evaluation of Consumer Acceptance and Quality of Thermally and High Hydrostatic Pressure Processed Blueberries and Cherries Subjected to Cellulose Nanofiber (CNF) Incorporated Water-Resistant Coating Treatment. Food and Bioprocess technology, 11 (7), 1412-1421. https://dx.doi.org/10.1007/s11947-018-2114-5.

10. Kim, M., Na H., Kasai H., Kawai K., Li Y. S., Yang M. H. (2017). Comparison of Blueberry (Vaccinium spp.) and Vitamin C via Antioxidative and Epigenetic Effects in Human. Journal of Cancer Prevention, 22 (3). 174-181. https://dx.doi.org/10.15430/JCP.2017.22.3.174.

11. Lafarga, T., Aguilo-Aguayo I., Bobo G., Chung A.V., Tiwari B. K. (2018). Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam. Journal of Food Processing and Preservation, 42 (7), e13666. https://dx.doi.org/10.1111/jfpp.13666.

12. Olas, B. (2017). The multifunctionality of berries toward blood platelets and the role of berry phenolics in cardiovascular disorders. Platelets, 28 (6), 540-549. https://dx.doi.org/10.1080/09537104.2016.1235689.

13. Saric, B., Dapcevic-Hadnadev T., Hadnadev M., Sakac M., Mandic, A., Misan A., Skrobot D. (2019). Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties. Journal of Texture Studies, 50 (2), 124-130. https://dx.doi.org/10.1111/jtxs.12374.

14. Shibata, Y., Ohara K., Matsumoto K., Hasegawa T., Akimoto M. (2021). Total Anthocyanin Content, Total Phenolic Content, an Antioxidant Activity of Various Blueberry Cultivars Grown in Togane, Chiba Prefecture, Japan. Journal of Nutritional Science and Vitaminology, 67 (3), 201-209. https://dx.doi.org/10.3177/jnsv.67.201.

15. Prencipe F.P. (2014). Metabolite profiling of polyphenols in Vaccinium berries and determination of their chemopreventive properties. Journal of Pharmaceutical and Biomedical Analysis, 89. 257–267. https://dx.doi.org/10.1016/j.jpba.2013.11.016.

16. Sun, R., Sun L. & Wang K. (2017). Partial Least Squares Analysis of the Relationship Between Chemical Composition and Phenolic Compounds in Blueberry Cultivars. Food Analytical Methods, 10 (4), 1024–1033. https://dx.doi.org/10.1007/с12161-016-0671-7.