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Functional components of
berry fruits and their usage in food technologies
Önder Yildiz1* and Sadiye Peral Eyduran2
1Department
of Food Engineering, Faculty of Engineering,
Igdır
University, Igdır-Turkey.
2Özalp
Vocational School, Department of Horticulture, Ozalp, Van-Turkey.
*Corresponding author. E-mail:
o.yildiz.36@hotmail.com.
Accepted 20 May, 2009 |
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In recent years, nutritious features of foods produced and
consumed as well as their roles in disease prevention have
been taken into consideration.
It has been reported in numerous studies that
food habits are connected with many illnesses including
cancer. It is reported that some components with
anti-oxidative effects which are present in different
quantities in berry fruits reduce the negative effects
brought out by free radicals that serve as agents in those
ailments. Additionally, doubts about artificial
anti-oxidants which are being used in industry have
increased the tendency in comsumption of natural
anti-oxidant sources such as berry fruits. The effects of
processes carried out in food industry are considerably
significant on functional components of these fruits that
are used for different purposes. So, some points that
require utmost care in order to minimize loss are necessary
to be determined. In this review, we will focus on
functional components of berry fruits, detection methods of
these components, their presence rates in different berry
fruits, possibilities of using them as functional foods and
the effect of food processes on these components.
Key words:
Berry fruits, antioxidant, food process. |
