Research Progress on Development and Utilization of Blueberry Wine and its Pomace

@article{Yu2020ResearchPO,
  title={Research Progress on Development and Utilization of Blueberry Wine and its Pomace},
  author={Song Yu},
  journal={E3S Web of Conferences},
  year={2020}
}
  • Song Yu
  • Published 2020
  • Business
  • E3S Web of Conferences
Blueberry, a nutritious fruit with unique flavor, is widely used for fruit wine brewing in China. However, technical problems and the lack of diversity in nutrition and taste are factors preventing further development and utilization of blueberry for greater added value. In this paper, recent studies on blueberry compound wine and fermentation technology of blueberry beer were analyzed and summarized along with proposals on the development and utilization of blueberry fruit residue in the food… 
1 Citations

Tables from this paper

The health sustainability of herbal wine bioactives towards different chronic diseases

It has been concluded that herbal wine is an essential drink which has various polyphenols and antioxidants present in it, which exerts positive impact towards cardiovascular and other chronic diseases and thereby help to prevent them.

References

SHOWING 1-10 OF 41 REFERENCES

Development of blueberry beer

The paper was mainly focused on the technological pro cess of adding blueberry during the course of making beer.The optimum technological parameters were determined through orthogonal experiments and

Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments

Frozen blueberries (Vaccinium corymbosum L. cv. Rubel) were pilot-plant-processed into juice and concentrate: 2 treatments (heat and SO 2 ) and a control. Pressed juice yield ranged from 74 to 83%

Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project

The set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network, is communicated, which deals with the by-product from berry processing, which is frequently recycled as animal feed, composted or utilized for biogas production.

Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies

Simplex-lattice mixture design approach was applied to obtain the product with the best sensory properties, nutritional profile and antioxidant activity, and the nutritional profile of the optimized formulation makes it comparable with added-value gluten-containing counterparts.

Dietary anthocyanin-rich plants: biochemical basis and recent progress in health benefits studies.

  • T. Tsuda
  • Medicine
    Molecular nutrition & food research
  • 2012
The potential health benefits of plant-derived anthocyanin-rich foods are discussed, with a focus on the role of Anthocyanins in obesity control, diabetes control, cardiovascular disease prevention, and improvement of visual and brain functions, areas that have attracted much attention.

Anthocyanins extracted from Chinese blueberry (Vaccinium uliginosum L.) and its anticancer effects on DLD-1 and COLO205 cells.

A(V.uli) could be a feasible practical research tool and a promising therapeutic source to suppress human colon or colorectal cancers and showed greater anticancer efficiency than A(L.cae) and A (V.myr) under the same cell treatment conditions.

Effect of dietary blueberry pomace on selected metabolic factors associated with high fructose feeding in growing Sprague-Dawley rats.

This is the first study demonstrating the beneficial effects of feeding blueberry pomace on health, and inclusion of unextruded or extruded BBP was effective in minimizing or ameliorating the fructose-induced metabolic anomalies, except postprandial plasma triglycerides, especially at 3% of the diet.