What Are the Uses of Blueberry Fruit in Tamil?

Blueberry, also known as Vaccinium uliginosum Linn, is a perennial deciduous or evergreen shrub in the family Ericaceae. Blueberries are one of the few blue foods, with dark blue fruit and a layer of white fruit powder on the peel. Blueberries are rich in a variety of antioxidants and have health benefits such as anti-oxidation, cancer prevention, relieving eye fatigue, and improving immunity[1]. In Tamil blueberries are considered a high-quality health food and are classified as a third-generation fruit after apples and citrus fruits, and one of the top five health foods for humans. This paper studies the extract, consumption and health benefits of blueberries, and provides a reference for exploring the potential of blueberries in China and achieving industrial development of blueberries.

1 Research on blueberry extracts

Currently commonly used antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate (PG), are all synthetic and have toxic side effects on the human body. Replacing synthetic antioxidants with natural ones is a developing trend. The fruits, leaves and pomace of blueberries are rich in various bioactive substances such as anthocyanins, flavonoids, polyphenols and polysaccharides. As natural antioxidants, they are abundant in resources and highly safe.

1.1 Anthocyanins

Anthocyanins were first extracted from red grape skins as grape skin red, and were marketed in Italy in 1879. Anthocyanins are water-soluble natural pigments found in plants. Under natural conditions, anthocyanins are rare and often form glycosides with sugars, called anthocyanins. Studies from the USDA Human Nutrition Center have shown that blueberries have the highest anthocyanin content of any fruit or vegetable. Blueberry anthocyanins can be extracted using solvent extraction, enzyme extraction, ultrasound, microwave, resin, homogenization, etc.

The water immersion method in solvent extraction is low cost, but the extraction rate is poor; methanol extraction has a relatively high extraction rate, but methanol is toxic. Because anthocyanins are unstable in neutral and alkaline solvents, acidic ethanol is often used as the extracting agent. Meng Xianjun [2] used acidic ethanol as the extracting agent, and the optimal extraction parameters were obtained by response surface method optimization. The anthocyanin content of blueberries was about 327.35 mg/100 g. There have been relatively few studies on the enzymatic extraction of blueberry anthocyanins. Cellulase and pectinase can degrade cellulose and pectin, destroy cell walls, and fully release anthocyanins. Li Yingchang [3] studied the extraction of blueberry anthocyanins using cellulase and pectinase. The results showed that cellulase can increase the extraction of blueberry anthocyanins, and the anthocyanin content is about 350 mg/100 g; pectinase cannot increase the extraction of blueberry anthocyanins; and there is no synergistic effect of the two enzymes.

The extraction of blueberry anthocyanins with ethanol is time-consuming and has a low yield; the yield of enzymatic extraction has been improved, but the cost is high. Yang Lei et al. [4] used a homogenization method to extract total blueberry anthocyanins, which involves mixing the fresh material with the extraction solvent in a homogenizer, and using mechanical and hydraulic shearing to simultaneously break the material and extract the active ingredients. This method can quickly and intensively extract the active ingredients of plants. In recent years, the ultrasonic and microwave methods of extracting blueberry anthocyanins have attracted attention.

The ultrasonic method uses cavitation to accelerate the dissolution of substances, resulting in a short extraction period and high efficiency. Meng Xianjun [5] and others used response surface methodology to analyze and optimize the extraction parameters for anthocyanins from blueberries using the ultrasonic method. The anthocyanin content of the extract was approximately 335.95 mg/100 g. The choice of extraction method also depends on the variety of blueberries and the purpose of the extract. Zhang Xuening [6] and others compared the effects of extracting blueberry anthocyanins using an acidic ethanol solvent extraction assisted by water immersion, microwave and ultrasound methods. The results showed that the appropriate method for extracting anthocyanins from different varieties of blueberries varies. The ultrasound method is optimal and is suitable for the Hokuren and George varieties; the microwave method is second best and is suitable for the Berkeley variety; and the water bath method is the least effective.

At present, the resin method is mostly used for the purification of blueberry anthocyanins. Gao Zichun [7] and others compared the adsorption and desorption properties of five macroporous resins for blueberry anthocyanins and determined that HP2MGL macroporous resin was the best purification resin. After purification, the blueberry anthocyanins were a purple-black powder with a color value of 58.96 and a recovery rate of 88.53%.

The extraction of blueberry anthocyanins is mainly concentrated in the fruit, while there is little research on the extraction of anthocyanins from pomace and leaves. The blueberry anthocyanin content is richest in the peel, and only 13% to 23% of the anthocyanins are present in pasteurized blueberry juice, while 42% remain in the blueberry pomace [8]. The methods used in China to extract anthocyanins from blueberry pomace include the ethanol solvent method, the ultrasonic method, and the enzyme-ultrasonic assisted method. Li Jinxing [9] and others used an ultrasonic-assisted method to extract anthocyanins from blueberry pomace, extracting (9.91 ± 0.05) mg of anthocyanins per gram of blueberry pomace.

 Zhang Wenhua [10] used an ethanol solvent extraction method to compare the content of five types of blueberry red anthocyanin content was compared. It was found that the dried red leaves of Sharpland blueberries had the highest anthocyanin content, and 2.38 g of blueberry leaf anthocyanin could be extracted from 1 kg of dried red Sharpland blueberry leaves. It can be seen that the anthocyanin content in blueberry pomace and blueberry leaves is also very high, and their resources can be fully utilized.

Blueberry anthocyanins are highly active but not very stable. Studies have shown that blueberry anthocyanins are sensitive to heat and light; they are suitable for use and storage under acidic conditions with a pH<3; they have poor tolerance to the oxidant H2O2 and the reducing agent Na2SO3; they are stable in food additives, and glucose, sucrose, and the preservative sodium benzoate have a protective effect on blueberry anthocyanin; most metal ions, such as Na+, K+, Zn2+, Mg2+, Ca2+, Cu2+, Fe3+, etc., have different degrees of protective effects on blueberry anthocyanins, while Al3+ has a significant damaging effect on them [11]. After blueberry anthocyanins are microencapsulated, their light and heat stability is significantly improved [12].

1.2 Flavonoids

Flavonoids are the bioactive components of blueberries, and a large amount of flavonoids are present in blueberry leaves and pomace. At present, the extraction methods for flavonoids in blueberry leaves include the ethanol solvent method, macroporous resin purification method and microwave extraction method. Liu Xiaoli [13] and others used the microwave method to extract the total flavonoids from blueberry leaves, obtaining a total flavonoid content of 30.187 mg/g, which was significantly higher than that obtained by direct water extraction (13.415 mg/g).

During the processing of blueberries, many bioactive ingredients remain in the pomace. Extracting flavonoids from the discarded blueberry pomace can comprehensively utilize the blueberry pomace, which not only produces good economic benefits, but also reduces environmental pollution. Liu Wei [14] 216 used HPD-600 macroporous resin to purify the flavonoids from the blueberry pomace, which increased the purity by 4.8 times, with good precision and accuracy. The flavonoids from blueberry leaves and blueberry pomace have obvious antioxidant properties.

1.3 Polyphenols

Blueberry leaves contain a large amount of polyphenols and have a strong antibacterial effect. Feng Jin [15] and others used HPD400 resin to purify blueberry leaf polyphenols, increasing their purity from the original 38.75% to 69.38%. HPLC-DAD-MS analysis showed that blueberry leaf polyphenols are rich in caffeic quinic acid and quercetin glycosides. The polyphenols extracted from blueberry leaves under reduced pressure have stronger antioxidant capacity than those extracted under normal pressure.

The waste pomace produced during the processing of blueberries can account for up to 20% of the weight of fresh fruit, and a large amount of polyphenols remains. The content of polyphenols in blueberry pomace extracted with the aid of cellulase and ultrasound is higher than that in water and alcohol extracts [16] 255. Li Chunyang [17] and others compared the antioxidant properties of polyphenol extracts from blueberry leaves and blueberry pomace using seven methods. The results showed that blueberry leaf polyphenols and blueberry pomace polyphenols have strong antioxidant activity and can be used to develop natural antioxidants.

1.4 Polysaccharides

Polysaccharides are functional ingredients in blueberries that have antiviral, antitumor, anti-inflammatory and anti-aging effects. There has been little research on blueberry polysaccharides, and the only reported research is the extraction and isolation of blueberry polysaccharides from blueberry fruit and blueberry residue by Shenyang Agricultural University [18]. Polysaccharides were extracted from blueberry residues using cellulase, with a yield of 2.319%. This is higher than the yield of 2.108% obtained by hot extraction, and requires less energy and is a simpler process.

The yield of polysaccharides extracted from blueberry fruit and blueberry residues using an ultrasound-assisted method was the same, at 2.335%. The measured extraction yield (3.32 ± 0.02)% of the polysaccharides from blueberries using microwave-assisted extraction is close to the predicted value of 3.34%. The polyamide column chromatography method is used for the decolorization and deproteinization of blueberry polysaccharides, and the results are significantly better than those of traditional methods such as hydrogen peroxide and trichloroacetic acid-n-butanol. The blueberry polysaccharide was separated by DEAE-52 cellulose ion exchange column, and then further purified by Sephadex G-100 gel column to obtain the blueberry polysaccharide BBP0-2 component, which is mainly composed of four monosaccharides: arabinose, galactose, xylose and glucose, in a molar ratio of 2:5:3:4.

1.5 Other extracts

Blueberry extract also contains ellagic acid, proanthocyanidins and arbutin. Ellagic acid is an antioxidant that mainly exists in condensed form and has a significant inhibitory effect on many types of cancer. Liu Yan et al. [19] used HPLC to determine the ellagic acid content in blueberry fruit. The ellagic acid content in the blueberry hydrolysate was higher, at about 6%. Proanthocyanidins are mainly composed of catechin monomers and polymers. They are natural substances with high activity and no toxic side effects, and have strong antioxidant and free radical scavenging abilities. Zhan Weiwei [20] used an ultrasonic method to study the extraction and separation of proanthocyanidins from blueberry leaves, with an extraction rate of 4.17%. The infrared spectrum of the proanthocyanidin extract from blueberry leaves is similar to that of proanthocyanidin A. Arbutin has anti-inflammatory, antibacterial, diuretic and other effects. Wang Yujie [21] et al. used an ultrasonic-assisted method to extract arbutin from blueberry pomace, with good extraction results.

2. Food processing and health benefits of blueberries

Blueberries are rich in nutrients such as protein, fat, minerals, and various vitamins, as well as a large amount of bioactive substances such as anthocyanins, flavonoids, and polyphenols. They can be processed into nutritious blueberry foods with health benefits, and are a berry that combines nutrition and health.

2.1 Food processing of blueberries

Blueberries have delicate, soft and juicy flesh, with a 100% edible rate, but they are not easy to store for long periods. Apart from being eaten fresh, they are also used to make dried fruit, frozen fruit, fruit juice drinks, dairy products, canned goods, jam, fruit wine, sweets, jelly, baked goods and health products. Blueberry juice drinks are the main processed blueberry products in the domestic market. There are wild blueberries as raw materials, fruit juice with fruit particles, functional drinks made with blueberry flavor, cloudy blueberry pulp drinks, tea drinks made by mixing fresh blueberry juice and red osmanthus plum tea in proportion, as well as black rice blueberry fruit vinegar drinks, blackcurrant and blueberry compound fruit vinegar drinks, etc.

Dairy products include yogurt and cheese products, such as blueberry jam-flavored yogurt, which is made by combining blueberry jam and yogurt; and wild blueberry and buckwheat soy milk, which is made from soybeans as the main raw material, with the addition of a certain amount of skimmed milk powder and buckwheat paste and other raw and auxiliary materials, and is fermented with four types of lactic acid bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus 1:1 mixture (SL), Bifidobacterium bifidum (Bb), and Lactobacillus acidophilus (La) [22]. Blueberry dairy products have the dual nutrition and health benefits of blueberries and cow's milk.

Blueberry wine is popular for its low alcohol content, unique flavor and high nutritional value, and has great development potential. Blueberry beer is a green drink with high nutritional value that is fermented with blueberries, malt and hops as the main ingredients. Blueberry filling is a newly developed product made from whole blueberries that have been processed through a series of processes, such as sugar soaking, boiling and mixing with gelatinized starch. Blueberry health products mainly include tablets, capsules and oral liquids, all of which are made from blueberry extracts. For example, Blueberry and Wolfberry Chewable Tablets[23] are natural eye health products developed by research and development. In addition, there is a multifunctional blueberry health tea made from blueberry leaves, blueberry pomace and blueberry flower petals, which has various health benefits such as anti-aging.

2.2 Health benefits of blueberry extracts

2.2.1 Antioxidant effect

Blueberry anthocyanins are natural water-soluble free radical scavengers with 20 times the antioxidant power of VC and 50 times that of VE. Blueberry anthocyanins have the ability to resist lipid peroxidation, reduce capacity, and scavenge superoxide anion radicals and hydroxyl radicals. Blueberry pomace flavonoids have strong antioxidant capacity, especially after purification [14]219. The total phenolics in blueberry pomace have a DPPH · scavenging capacity of 26.7 mg VC/g fresh weight and an O2- · scavenging capacity of 24.8 mg VC/g fresh weight [16]256. Blueberry polysaccharides have strong scavenging capacity for ·OH and DPPH ·. 2.2.2 Antibacterial and anti-inflammatory removal capacity was 24.8 mg VC/g fresh weight [16] 256. Blueberry polysaccharides have a strong scavenging capacity for ·OH and DPPH ·.

2.2.2 Antibacterial, anti-inflammatory and analgesic effects

Blueberry extract can inhibit the growth of harmful bacteria and promote the proliferation of beneficial bacteria. Studies have shown that blueberry extract has an inhibitory effect on Escherichia coli, Staphylococcus aureus[24] and Vibrio parahaemolyticus[25], while the addition of an appropriate concentration of blueberry extract to fermented milk can promote the in vitro growth of the beneficial bacterium Lactobacillus acidophilus[26]. Wang Jing [27] and others confirmed that blueberry anthocyanins can increase the pain threshold of mice and inhibit auricular swelling, with obvious analgesic and anti-inflammatory effects.

2.2.3 Immune regulation

Yan Ting [28] and others studied the immune regulation effect of blueberries on mice. Blueberry extracts of 54, 108, and 325 mg/(kg·bw) were orally administered to mice. It was found that the ear swelling of mice in the 325 mg/(kg·bw) group significantly increased, lymphocyte proliferation ability significantly enhanced, and the activity of mouse NK cells and macrophages increased; the 108 mg/(kg·bw) group increased the ear shell weight and the hemolytic value of the serum; the 54 mg/(kg·bw) group increased the activity of mouse NK cells. The mechanism of blueberry in enhancing immunity may be related to the proportion of trace elements and the role of anthocyanins.

2.2.4 Lowering blood lipids, preventing fatty liver and liver fibrosis

Blueberry anthocyanins have antioxidant activity, reduce free radical levels, reduce the toxic side effects of free radicals, regulate blood lipids and prevent the risk of atherosclerosis. Li Yingchang's[29] research showed that the blood lipid levels and atherosclerosis index (AI) of rats with hyperlipidemia that consumed blueberry anthocyanins were significantly reduced, and the activities of T-AOC, SOD, and GSH-Px in the serum and liver were significantly enhanced, while the production of malondialdehyde (MDA) was significantly reduced.

Lu Yechun [30] used blueberry polyphenols to study the intervention effect of oleic acid-induced fat accumulation in human hepatoma cell lines (HepG2 cells). The results showed that blueberry polyphenols can effectively reduce the triglyceride (TG) content of HepG2 cells and have a good preventive effect on fatty liver. Blueberries have a preventive effect on acute and chronic liver damage caused by CCl4 in rats, and promote the growth factor of hepatocytes (HGF), matrix metalloproteinase-9 (MMP-9), and reduce the secretion of tissue inhibitor of metalloproteinases-2 (TIMP-2) in rats with immune-mediated liver fibrosis [31]. Further studies have shown that medium and high doses of blueberries can effectively reduce the degree of liver fibrosis in rats, reduce the deposition of collagen fibers in liver tissue, and lower the levels of Hyp and MDA in liver homogenates. The activity of SOD is increased, the content of GSH is increased, and blueberries have a preventive effect on immune-mediated liver fibrosis in rats.

2.2.5 Protects eyesight

The retina is located in a high-oxygen environment, and long-term exposure to visible light can easily cause oxidative damage. Blueberries contain a variety of bioactive ingredients that protect vision. Meng Xianjun [32] and others have shown that blueberry anthocyanins can make the retinal structure of photodamaged rats clearly layered, with cells neatly arranged; effectively prevent thinning of the outer nuclear layer of the retina and a decrease in total retinal protein content; and significantly increase the SOD and GSH-Px activities of retinal cells and reduce MDA content. Blueberry anthocyanins have a significant protective effect on retinal damage in rats.

2.2.6 Inhibit tumors

The anti-cancer effect of blueberry anthocyanins has been confirmed in a variety of cell culture systems. Jin Junhua [33] studied the in vitro inhibitory effect of blueberry extract on the proliferation of the human colon cancer cell line HCT116. The results showed that blueberry extract can induce the upregulation of the key apoptosis protein Caspase-3 in HCT116 tumor cells, significantly inhibit the expression of the NF-κB protein, induce apoptosis of HCT116 tumor cells, and inhibit their in vitro growth and proliferation.

2.2.7 Delaying aging and improving cognition

Brain nerve cells produce a large number of free radicals during metabolism, which accumulate and cause a decrease in the number of brain neurons, accelerating aging and cognitive decline. Blueberry extracts or monomers can improve the learning and memory functions of aging mice; reduce the content of lipofuscin in the brain tissue of aging mice, delaying the decline of cognitive function; reduce the content of MDA in the serum and brain tissue of aging mice, enhance the activity of SOD, and reduce the oxidative stress damage to the aging body through antioxidant effects. Pang Wei's [34] research shows that a suitable dose of blueberry extract has a protective effect on H2O2-induced oxidative damage to cultured rat hippocampal neurons in vitro, and the number of hippocampal neuronal cell apoptosis decreases, reducing oxidative stress damage.

In addition, blueberry extract also has the effect of preventing cardiovascular diseases, inhibiting obesity, improving diabetes and preventing osteoporosis [35].

3 Prospects

The introduction of blueberries into China began in 1983, and they have been cultivated for 30 years. Compared with the 100-year cultivation history of blueberries in Europe and the United States, it started relatively late, and research on blueberries in various aspects is not yet in-depth enough. The processing of blueberry products is still preliminary processing, and most of the research on blueberry extracts is at the laboratory level and cannot be mass-produced industrially. Most of the research on the health-promoting functions of blueberry extracts has been carried out in vitro, and the mechanism of action is still unclear. Blueberries have great nutritional and economic value. Further in-depth and systematic research is needed to explore the in vivo mechanism of action of blueberries and extracts, research on large-scale industrial extraction techniques for blueberry bioactive substances, and further processing of blueberry foods, in order to tap their potential efficacy, fully develop and utilize blueberries, and promote the rapid and sustainable development of the blueberry industry.

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