Research advances on processing and functional components of berry juice

Berries,such as blueberry,mulberry and chokeberry are rich in anthocyanins,polyphenols and other bioactive components,which have high nutritive and economic value. Although berry resources are abundant in China,they are hard to be preserved and transported,with the severe waste of resources. Juice is one of the most important processing ways for berries,which can effectively solve the problems above. In this paper,the progress of main techniques for processing berry juice,including color protection,juice squeeze,clarification and sterilization were discussed. Then bioactivities of berry juice,like anti-aging,anticancer and preventing cardiovascular diseases were summarized,based on the functional components of berry juice,such as anthocyanins,polyphenols and flavonoids. Also suggestions for the further research in the future are made by this paper.