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Related Experiment Video

Updated: May 25, 2026

Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro
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Published on: July 5, 2017

Processing and storage effect on berry polyphenols: challenges and implications for bioactive properties.

Luke R Howard1, Ronald L Prior, Rohana Liyanage

  • 1Department of Food Science, University of Arkansas , 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States.

Journal of Agricultural and Food Chemistry
|January 17, 2012
PubMed
Summary
This summary is machine-generated.

Processing and storage cause significant losses of beneficial polyphenols like anthocyanins in berries. Formation of polymeric pigments (PPs) contributes to these losses, impacting the final product's bioactive properties.

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Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Agricultural Chemistry

Background:

  • Berries like blueberries, blackberries, and black raspberries are rich sources of polyphenols, including anthocyanins and tannins.
  • These valuable compounds are susceptible to degradation during food processing and storage.
  • Juices often exhibit the highest polyphenol losses due to physical removal of skins and seeds.

Purpose of the Study:

  • To review polyphenol losses during berry processing and storage.
  • To discuss mechanisms responsible for these losses, focusing on polymeric pigment (PP) formation.
  • To explore methods for mitigating losses and understand the implications for bioactive properties.

Main Methods:

  • Literature review focusing on polyphenol degradation in berry products.
  • Analysis of polyphenol changes during processing (e.g., pasteurization) and storage.
  • Utilizing chokeberry juice as a model system to study PP formation.

Main Results:

  • Significant losses of anthocyanins and procyanidins occur during processing and ambient temperature storage.
  • Polymeric pigment (PP) formation accompanies polyphenol degradation, with varying PP profiles in pasteurized versus aged juices.
  • Pasteurized juice showed more low molecular weight PPs, while aged juice had more high molecular weight PPs.

Conclusions:

  • Polymeric pigment formation accounts for some, but not all, polyphenol loss during processing and storage.
  • The complete fate of anthocyanins during these processes requires further investigation.
  • Understanding these degradation pathways is crucial for preserving the health benefits of berry products.