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.
Highlights
Interest towards fruits and vegetables has been continually increasing due to the awareness that they are a primary source of bioactive, health-beneficial compounds
The aim of this review is: (i) to describe the main bioactive chemical compounds contained in raspberries, highlighting their potential health benefits derived from their consumption; (ii) to report a survey of the most recent literature concerning the possible influences of postharvest storage and processing techniques on raspberry bioactive chemical compound content; and, (iii) to present novel data about the effects of a recent drying technique on bioactive chemical compounds of raspberry fruits
Our results showed that ascorbic acid content decreased with both treatments (50 and 40% for HP and hot air-drying, respectively), there was a difference in temperatures utilized in the two methods
Summary
Interest towards fruits and vegetables has been continually increasing due to the awareness that they are a primary source of bioactive, health-beneficial compounds. A number of different technologies have been utilised for raspberry dehydration: freeze-drying, hot air-drying, microwave-drying, and a combination, and each technique has shown positive and negative effects [18,19,20,21] Juice production is another industrial technique for processing fresh raspberry fruit and to extend their availability in the global market. Studies of new storage and processing/transformation technologies aimed at reducing negative changes in the content of bioactive chemical compounds of raspberry fruit represent this continuous challenge for researchers and the food industry. The aim of this review is: (i) to describe the main bioactive chemical compounds contained in raspberries, highlighting their potential health benefits derived from their consumption; (ii) to report a survey of the most recent literature concerning the possible influences of postharvest storage and processing techniques (juicing and drying) on raspberry bioactive chemical compound content; and, (iii) to present novel data about the effects of a recent drying technique (heat pump) on bioactive chemical compounds of raspberry fruits
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