Extraction of functional extracts from berries and their high quality processing: a comprehensive review

Abstract

Berry fruits have attracted increasing more attention of the food processing industry as well as consumers due to their widely acclaimed advantages as highly effective anti-oxidant properties which may provide protection against some cancers as well as aging. However, the conventional extraction methods are inefficient and wasteful of solvent utilization. This paper presents a critical overview of some novel extraction methods applicable to berries, including pressurized-liquid extraction, ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, enzyme-assisted extraction as well as some combined extraction methods. When combined with conventional methods, the new technologies can be more efficient and environmentally friendly. Additionally, high quality processing of the functional extracts from berry fruits, such as refined processing technology, is introduced in this review. Finally, progress of applications of berry functional extracts in the food industry is described in detail; this should encourage further scientific research and industrial utilization.

Keywords:

• Applications
• berries
• extracting technology
• functional extract
• refining process

Acknowledgements

We acknowledge financial supports from the National Key R&D Program of China (Contract No. 2017YFD0400901), Special funds for Taishan Industry Leading Talents Project, Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003). the 111 Project (BP0719028), all of which enabled us to carry out this study.

Disclosure statement

No potential conflict of interest was reported by the author(s).