Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Freezing Blueberries Improves Antioxidant Availability

24.07.2014

Frozen blueberries pack more powerful antioxidant punch

Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer, according to South Dakota State University graduate Marin Plumb.


Measuring the phenolic content of the pigments in frozen vs. fresh blueberries gives the researchers a better idea of the fruit’s antioxidant capacity.

Anthocyanins, a group of antioxidant compounds, are responsible for the color in blueberries, she explains. Since most of the color is in the skin, freezing the blueberries actually improves the availability of the antioxidants.

The food science major from Rapid City, who received her bachelor’s degree in December, did her research as part of an honors program independent study project.

“Blueberries go head to head with strawberries and pomegranates in antioxidant capacity,” said professor Basil Dalaly, Plumb’s research adviser. In addition, blueberries are second only to strawberries, in terms of the fruits Americans prefer.

Blueberries are beneficial for the nervous system and brain, cardiovascular system, eyes and urinary tract, Dalaly explained. “Some claim it’s the world’s healthiest food.”

The United States produces nearly 84 percent of the world’s cultivated blueberries, an estimated 564.4 million pounds of blueberries in 2012, according to the Agricultural Marketing Resource Center.

Since blueberries are frozen soon after they are picked, “they are equal in quality to fresh,” Plumb explained. She analyzed the anthocyanin content of blueberries frozen for one, three and five months and found no decrease in antioxidants over fresh berries.

The leaching that occurs from freezing actually increased the anthocyanin concentration, noted Plumb. “The ice crystals that form during freezing disrupt the structure of the plant tissue, making the anthocyanins more available.”

Antioxidants, such as anthocyanins, eliminate free radicals, which are produced through common biological reactions within the body and outside factors such as the sun, pesticides and other pollutants, Dalaly explained. If left to roam free, these free radicals can attack DNA, proteins and lipids resulting in cellular changes that lead to development of diseases such as cancer.

“They have a domino effect,” Dalaly said. “That is why we need to consume at least seven to nine servings of fruits and vegetables a day.”

He teaches a course on phytochemicals—the naturally-occurring chemical compounds in fruits and vegetable, many of which have the potential to boost the immune system and impact diseases, such as cancer and heart disease. His advice is simple: “the greener, or redder, the better.”

Plumb called her undergraduate research project “a very good experience,’ noting that she learned to both ask and answer questions such as “why is this happening this way?” One of the surprises was that she had to use blueberries from Canada and Argentina because they were in season when she did her experimental work.

Plumb concluded: “Blueberries are a great food, very good for you.”

Food Science Program
Food science prepares students for professional positions in the food manufacturing industry or for graduate study. Food scientists apply science to the selection, preservation, processing, packaging, and distribution of food and use creative to develop new food products. Students train in state-of-the-art laboratory facilities. The program offers attractive internship opportunities within the food industry including international experiences. The food industry is searching for individuals interested in product development, technical sales, quality control and research.

About South Dakota State University
Founded in 1881, South Dakota State University is the state’s Morrill Act land-grant institution as well as its largest, most comprehensive school of higher education. SDSU confers degrees from eight different colleges representing more than 175 majors, minors and specializations. The institution also offers 29 master’s degree programs, 13 Ph.D. and two professional programs.

The work of the university is carried out on a residential campus in Brookings, at sites in Sioux Falls, Pierre and Rapid City, and through Cooperative Extension offices and Agricultural Experiment Station research sites across the state.

Christie Delfanian | newswise
Further information:
http://www.sdstate.edu

More articles from Health and Medicine:

nachricht NTU scientists build new ultrasound device using 3-D printing technology
07.12.2016 | Nanyang Technological University

nachricht How to turn white fat brown
07.12.2016 | University of Pennsylvania School of Medicine

All articles from Health and Medicine >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Significantly more productivity in USP lasers

In recent years, lasers with ultrashort pulses (USP) down to the femtosecond range have become established on an industrial scale. They could advance some applications with the much-lauded “cold ablation” – if that meant they would then achieve more throughput. A new generation of process engineering that will address this issue in particular will be discussed at the “4th UKP Workshop – Ultrafast Laser Technology” in April 2017.

Even back in the 1990s, scientists were comparing materials processing with nanosecond, picosecond and femtosesecond pulses. The result was surprising:...

Im Focus: Shape matters when light meets atom

Mapping the interaction of a single atom with a single photon may inform design of quantum devices

Have you ever wondered how you see the world? Vision is about photons of light, which are packets of energy, interacting with the atoms or molecules in what...

Im Focus: Novel silicon etching technique crafts 3-D gradient refractive index micro-optics

A multi-institutional research collaboration has created a novel approach for fabricating three-dimensional micro-optics through the shape-defined formation of porous silicon (PSi), with broad impacts in integrated optoelectronics, imaging, and photovoltaics.

Working with colleagues at Stanford and The Dow Chemical Company, researchers at the University of Illinois at Urbana-Champaign fabricated 3-D birefringent...

Im Focus: Quantum Particles Form Droplets

In experiments with magnetic atoms conducted at extremely low temperatures, scientists have demonstrated a unique phase of matter: The atoms form a new type of quantum liquid or quantum droplet state. These so called quantum droplets may preserve their form in absence of external confinement because of quantum effects. The joint team of experimental physicists from Innsbruck and theoretical physicists from Hannover report on their findings in the journal Physical Review X.

“Our Quantum droplets are in the gas phase but they still drop like a rock,” explains experimental physicist Francesca Ferlaino when talking about the...

Im Focus: MADMAX: Max Planck Institute for Physics takes up axion research

The Max Planck Institute for Physics (MPP) is opening up a new research field. A workshop from November 21 - 22, 2016 will mark the start of activities for an innovative axion experiment. Axions are still only purely hypothetical particles. Their detection could solve two fundamental problems in particle physics: What dark matter consists of and why it has not yet been possible to directly observe a CP violation for the strong interaction.

The “MADMAX” project is the MPP’s commitment to axion research. Axions are so far only a theoretical prediction and are difficult to detect: on the one hand,...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

ICTM Conference 2017: Production technology for turbomachine manufacturing of the future

16.11.2016 | Event News

Innovation Day Laser Technology – Laser Additive Manufacturing

01.11.2016 | Event News

#IC2S2: When Social Science meets Computer Science - GESIS will host the IC2S2 conference 2017

14.10.2016 | Event News

 
Latest News

NTU scientists build new ultrasound device using 3-D printing technology

07.12.2016 | Health and Medicine

The balancing act: An enzyme that links endocytosis to membrane recycling

07.12.2016 | Life Sciences

How to turn white fat brown

07.12.2016 | Health and Medicine

VideoLinks
B2B-VideoLinks
More VideoLinks >>>