5802_C000.fm Page i Monday, April 30, 2007 5:10 PM Berry Fruit Value-Added Products for Health Promotion 5802_C000.fm Page ii Monday, April 30, 2007 5:10 PM 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 5802_C000.fm Page iii Monday, April 30, 2007 5:10 PM 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 5802_C000.fm Page iv Monday, April 30, 2007 5:10 PM CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2007 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-10: 0-8493-5802-7 (Hardcover) International Standard Book Number-13: 978-0-8493-5802-9 (Hardcover) This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. 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Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. 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 http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com 5802_C000.fm Page v Monday, April 30, 2007 5:10 PM 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 5802_C000.fm Page vi Monday, April 30, 2007 5:10 PM 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 5802_C000.fm Page vii Monday, April 30, 2007 5:10 PM 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. 5802_C000.fm Page viii Monday, April 30, 2007 5:10 PM 5802_C000.fm Page ix Monday, April 30, 2007 5:10 PM 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).