Berry Fruit: Value-Added Products for Health Promotion (Food Science and Technology)

444 Pages·2007·5.61 MB·English

by  Yanyun Zhao

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Berry
Fruit
Value-Added Products
for Health Promotion
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FOOD SCIENCE
AND TECHNOLOGY
Editorial Advisory Board
Gustavo V. Barbosa-Cánovas Washington State University–Pullman
P. Michael Davidson University of Tennessee–Knoxville
Mark Dreher McNeil Nutritionals, New Brunswick, NJ
Richard W. Hartel University of Wisconsin–Madison
Lekh R. Juneja Taiyo Kagaku Company, Japan
Marcus Karel Massachusetts Institute of Technology
Ronald G. Labbe University of Massachusetts–Amherst
Daryl B. Lund University of Wisconsin–Madison
David B. Min The Ohio State University
Leo M. L. Nollet Hogeschool Gent, Belgium
Seppo Salminen University of Turku, Finland
John H. Thorngate III Allied Domecq Technical Services, Napa, CA
Pieter Walstra Wageningen University, The Netherlands
John R. Whitaker University of California–Davis
Rickey Y. Yada University of Guelph, Canada
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Berry
Fruit
Value-Added Products
for Health Promotion
edited by
Yanyun Zhao
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
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CRC Press
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Library of Congress Cataloging-in-Publication Data
Berry fruit : value-added products for health promotion / editor, Yanyun Zhao.
p. ; cm. -- (Food science and technology ; 168)
Includes bibliographical references and index.
ISBN-13: 978-0-8493-5802-9 (hardcover : alk. paper)
ISBN-10: 0-8493-5802-7 (hardcover : alk. paper)
1. Berries. I. Zhao, Yanyun, Dr. II. Title. III. Series: Food science and
technology (Taylor & Francis); 168.
[DNLM: 1. Fruit. 2. Food Analysis. 3. Food Handling. 4. Nutritive Value. W1
FO509P v.168 2007 / WB 430 B534 2007]
QP144.F78B47 2007
634’.7--dc22 2007001325
Visit the Taylor & Francis Web site at
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Table of Contents
Part I Bioactive compounds of berry fruit....................................................1
Chapter 1 Berry crops: Worldwide area and production systems............3
Bernadine C. Strik
Chapter 2 Chemical components of berry fruits........................................51
Stephen T. Talcott
Chapter 3 Berry fruit phytochemicals..........................................................73
Luke R. Howard and Tiffany J. Hager
Chapter 4 Natural pigments of berries: Functionality
and application...........................................................................................105
M. Monica Giusti and Pu Jing
Chapter 5 Antioxidant capacity and phenolic content
of berry fruits as affected by genotype, preharvest
conditions, maturity, and postharvest handling.................................147
Shiow Y. Wang
Chapter 6 The potential health benefits of phytochemicals
in berries for protecting against cancer and coronary
heart disease................................................................................................187
Rui Hai Liu
Part II Quality and safety of berry fruit during postharvest
handling and storage.................................................................................205
Chapter 7 Quality of berries associated with preharvest
and postharvest conditions......................................................................207
Elizabeth Mitcham
Chapter 8 Microbial safety concerns of berry fruit.................................229
Mark A. Daeschel and Pathima Udompijitkul
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Chapter 9 Postharvest handling, storage, and treatment
of fresh market berries............................................................................ 261
Cynthia Bower
Part III Processing technologies for developing value-added
berry fruit products...................................................................................289
Chapter 10 Freezing process of berries..................................................... 291
Yanyun Zhao
Chapter 11 Dehydration of berries............................................................ 313
Fernando E. Figuerola
Chapter 12 Commercial canning of berries...............................................335
Hosahalli S. Ramaswamy and Yang Meng
Chapter 13 Berry jams and jellies.............................................................. 367
Fernando E. Figuerola
Chapter 14 Utilization of berry processing by-products....................... 387
Yanyun Zhao
Index.....................................................................................................................411
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Preface
Berries are highly valued fruit crops for their unique flavors, textures, and
colors. In recent years, berries have been shown to provide significant health
benefits because of their high antioxidant content, vitamins and minerals,
fiber, folic acid, etc. In addition to fresh consumption, berry fruits are widely
used in beverages, ice cream, yogurt, milkshakes, jams, jellies, smoothies,
and many other food products.
This book covers the basic functional chemicals (bioactive compounds),
significant health benefits, shelf life, and microbial safety concerns associated
with postharvest handling and storage, technologies to develop value-added
berry products with high quality, and significant nutraceutical benefits. This
book is divided into three parts: bioactive compounds of berry fruit and
their health benefits, quality and safety of berry fruit during postharvest
handling and storage, and processing technologies for developing value-
added berry fruit products.
Each chapter in this book is written by an international expert (or
experts), presenting information on the scientific background, research
results, and critical reviews of the relevant issue, including a comprehensive
list of recently published literature, and case studies, thus providing valuable
sources of information for further research and development of berry fruit
for the food industry.
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Editor
Dr. Yanyun Zhao received her Ph.D. in food engineering from Louisiana
State University, Baton Rouge, Louisiana, in 1993 and is now an associate
professor in the Department of Food Science and Technology at Oregon State
University, Corvallis, Oregon, with formal responsibilities in extension,
research, and teaching. Dr. Zhao’s research efforts are in the area of value-
added food products development, with an emphasis on using novel food
processing and packaging techniques for developing fruit- and vegetable-
based functional foods. Dr. Zhao’s extension activities include providing
leadership in identifying educational needs and creating, delivering, and eval-
uating educational programs and materials in value-added fruit and vegetable
products. Dr. Zhao teaches “Fruit and Vegetable Processing” and “Functional
Foods” courses.
Dr. Zhao has published more than 40 journal articles and 8 book chapters,
holds 6 patents, and has received more than 10 U.S. Department of Agricul-
ture (USDA) competitive grants totaling about $1.5 million. Dr. Zhao serves
on the editorial board of the Journal of Food Processing and Preservation, on
advisory boards of several industrial organizations, is an expert reviewer for
several peer-reviewed journals and USDA competitive research grant pro-
grams, and is an active member of the Institute of Food Technologists (IFT).