State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China.
Crit Rev Food Sci Nutr. 2023;63(24):7108-7125. doi: 10.1080/10408398.2022.2040418. Epub 2022 Feb 20.
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.
浆果因其被广泛认可的高效抗氧化特性而受到食品加工行业和消费者的越来越多的关注，这些特性可能提供对某些癌症和衰老的保护。然而，传统的提取方法效率低下，溶剂利用率浪费。本文对适用于浆果的一些新型提取方法进行了批判性的综述，包括加压液体提取、超声波辅助提取、微波辅助提取、超临界流体提取、酶辅助提取以及一些联合提取方法。当与传统方法结合使用时，新技术可以更高效、更环保。此外，本文还介绍了从浆果中提取功能性提取物的高质量加工技术，如精制加工技术。最后，详细描述了浆果功能性提取物在食品工业中的应用进展，这应该鼓励进一步的科学研究和工业利用。
