Factors Affecting the Quality and Shelf Life of Fermented Beverages from Fruit Raw Materials: 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.

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