Unveiling the Mechanisms of the Development of Blueberries-Based Functional Foods: An Updated and Comprehensive Review
Ahmed K. Rashwan, Ahmed I. Osman, Naymul Karim, Jianling Mo, Wei Chen
Abstract
Blueberries (BBs) are perennial fruits belonging to the Ericaceae family. BBs are popular worldwide because of their high concentration of bioactive compounds. BBs have a long history of usage as traditional healthy foods, but their short shelf-life (less than 6 days under non-controlled conditions) is the main reason for their unavailability. Thus, processing BBs to different products is a better option for long time storage. Thus, this review highlighted the nutritional importance of BB fruits and explored potential options for the long-time preservation and consumption of BBs. Moreover, the review addressed the health benefits of BBs and BBs-based food products. BBs exhibited high nutritional composition, especially anthocyanins (123.2–623.89 mg/100 g dry weight). Many processing technologies can be applied to extend the consumption time of BBs, including drying, juicing, producing wine and vinegar, and using them as food additives. BBs powder, juice, and wine are considered the best options to prolong BBs consumption time. Additionally, BBs and their products exert excellent antioxidant, anti-obesity, anti-diabetic, anti-inflammatory, anti-microbial, and anticancer activities. The anti-diabetic, cardioprotective, and anticancer effects are noticeable among all bioactivities. Therefore, developing commercial food products using BBs or BBs-components can increase the health benefits and consumer acceptability.