TITLE:
Blueberry: Functional Traits and Obtention of Bioactive Compounds
AUTHORS:
Fernanda Izabel Garcia da Rocha Concenço, Paulo César Stringheta, Afonso Mota Ramos, Igor Hiroshi Terayama Oliveira
KEYWORDS:
Vaccinium myrtillus, Phenols, Anthocyanins, Antioxidant Activity, Functional Properties, Drying
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.5 No.18,
August
7,
2014
ABSTRACT: There is pressure from consumers about exchanging
synthetic for natural dyes in foods. This review aimed to expose the potential
of blueberry (Vaccinium myrtillus) as a source of natural dye,
associated with its properties of functional food. Blueberry is a fruit plant
natural from temperate climate, rich in phenolic compounds. The properties of
phenolic compounds can be attributed to its ability to capture free radicals,
deactivating or eliminating them from the body. Anthocyanins are flavonoid
phenolic compounds responsible for color of fruits, flowers and vegetables. Blueberry
is rich in anthocyanins, being its content more affected by genotype than by climatic
or environmental factors. Brazil has the potential to assume an important
position in the worldwide market of this fruit, both in natura and as
byproducts, whose main destinations are populations from regions with higher
income and educational level, as the North America and Europe. Due to the
importance of blueberry as a source of natural pigments, as well as its high
value while associated with functional food, it is important to improve
extraction and stabilization processes of anthocyanins from blueberry fruits.
Researches should focus on the technical viability and cost reduction in the
extraction of this pigment. Pioneer studies with blueberry have been conducted
in Brazil, but the intensification of researches will allow yield maximization,
increased levels of anthocyanins in fruits, and compound stability after
extraction. Another focus should be the use of these natural pigments in order
to replace those currently used.