Abstract：
Blueberry (Vaccinium spp.) is one of the five major healthy foods for humans and is recognized as the \"king of the world fruit\", which has attracted great interest in the phytogenic prebiotics market. Blueberry fruit is favored for its delicious taste and its various functional ingredients (organic acids, phenolics, minerals and vitamins) with multitherapeutic value (antioxidant, anti-inflammatory, anticancer, neuroprotective and vision improvement properties). However, fresh blueberries are highly perishable since they are vulnerable to mechanical damage and microbial decay, resulting in a short shelf life and inevitable subsequent economic losses. Due to the strong seasonal availability and limited storage period of blueberries, their derived bioactive products have emerged as functional foods. Novel food developments that are currently available include blueberry fruit juice, wine, vinegar, jam, dried fruit, pulp powder, colorant and flavoring additives used in cake, biscuit, bread, yogurt, and jelly. This review systematically describes the current status of blueberry fruit as bioactive ingredients and valuable food products with greater nutraceutical health potential of blueberries.
摘要：
蓝莓（Vacciniumspp。）是人类五大健康食品之一，被公认为“世界水果之王”，这引起了人们对植物性益生元市场的极大兴趣。蓝莓果实因其美味的味道和各种功能性成分（有机酸，酚类物质,矿物质和维生素)具有多种治疗价值(抗氧化剂，抗炎,抗癌，神经保护和视力改善特性)。然而,新鲜蓝莓是高度易腐的，因为它们容易受到机械损伤和微生物腐烂，短的保质期和不可避免的后续经济损失。由于蓝莓季节性供应强，储存期有限，他们衍生的生物活性产品已经成为功能性食品。目前可用的新食品开发包括蓝莓果汁，葡萄酒,醋,果酱,干果,纸浆粉,蛋糕中使用的着色剂和调味添加剂，饼干,面包,酸奶,还有果冻.这篇综述系统地描述了蓝莓果实作为蓝莓的生物活性成分和具有更大营养保健潜力的有价值的食品的现状。
