Preservation of Biologically Active Compounds and Nutritional Potential of Quick-Frozen Berry Fruits of the Genus Rubus

Abstract

Cryoprotective freezing methods are increasingly being developed and used as an effective means of protecting valuable bioactive compounds in processed berry fruits. The quick-freezing method allows the bioactive compounds in the plant material to be preserved over a longer period of time, thus providing a high-quality product with significant antioxidant capacity. The aim of this study was to determine the effects of the quick-freezing method on physico-chemical properties and bioactive compounds content of fruits in three soft fruit species: tayberry, raspberry, and blackberry, and to evaluate the stability of specific phytochemicals during the three-month storage period. The freezing method had a significant effect on the physicochemical properties with a significantly less drip loss observed after thawing in fruit frozen by quick-freezing (at −34 °C for 25 min) compared to fruit frozen classically (−18 °C to 24 h). The color of quick-frozen fruits also changed significantly less compared to fresh fruits. Of the bioactive compounds analyzed, it should be noted that there was a significantly lower loss of ascorbic acid recorded during quick-freezing. On average, the quick-frozen fruits contained 28% more ascorbic acid than the classical frozen fruits. In general, the quick-freezing procedure contributed to a better preservation of total polyphenolic compounds and anthocyanins, and thus berry fruits also showed higher values of antioxidant capacity during quick freezing than during the classical procedure. During the storage period of three months, a decrease in the content of all the bioactive compounds studied was observed, although it should be emphasized that this loss during storage was not as pronounced in fruits frozen by the quick-freezing method as in classically frozen fruits. It can be concluded that the quick-freezing contributes significantly to the preservation of valuable bioactive compounds of berries and that this processing method can be considered important for maintaining the nutritional properties of berry fruits.