Freezing Blueberries Improves Antioxidant Availability (2024)

FAQs

Freezing Blueberries Improves Antioxidant Availability? ›

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

Studies conducted at the South Dakota State University show that freezing blueberries makes their powerful antioxidants more available to the human body. This is because anthocyanins, the antioxidant compounds that make blueberries blue, are found in the skin of the berry.

And in case you didn't know, 99% of the Wild Blueberry crop is frozen 24 hours after harvest, locking in taste and nutrition. The South Dakota State University study reveals that freezing blueberries increases their concentration of anthocyanins, a type of antioxidant.

They found more beneficial nutrients in the frozen samples, in everything from broccoli to blueberries. In two out of three cases, frozen fruits and veggies packed higher levels of antioxidants, including polyphenols, anthocyanins, lutein, and beta-carotene. So freezing produce does not destroy its nutrients.

That being said, some research also suggests that frozen produce may retain its antioxidant activity despite the loss of water-soluble vitamins ( 6 , 7 ). Bottom Line: Blanching results in a loss of antioxidants, B-vitamins and vitamin C. However, nutrient levels remain fairly stable after freezing.

As it happens, blueberries are very high in antioxidants — specifically anthocyanins, which are also found in chokeberries and elderberries. According to a 2004 study, a cup of cultivated blueberries (berries grown to eat) has 9,019 antioxidants. Lowbush (or wild) blueberries have 13,427 total antioxidants per cup.

For years, researchers have touted the power of blueberries to lower cholesterol, promote cardiovascular health, prevent breast cancer, and provide all the benefits of antioxidants. Whether fresh, frozen, or dried, blueberries have a ton of nutrients that make them a healthy addition to a balanced diet.

They may reduce chronic disease risk, improve vision, enhance digestion and support overall health. Additionally, blueberries' antioxidants can help protect your skin from premature aging and reduce your risk of chronic diseases by helping tame chronic inflammation.

Remember to label and date the bag before storing. Alternatively, you can move them to a freezer-safe container with a lid for longer storage. Frozen blueberries are best within six months, but can be stored for up to 10.

How many blueberries a day? Blueberries are something that can be enjoyed every day, and two handfuls of blueberries, which is the equivalent of 4 heaped teaspoons, counts towards one of your five-a-day portions. Research has found that eating a cup of blueberries a day reduces risk factors for cardiovascular disease.

Can you eat too many blueberries? ›

You can enjoy blueberries every day as long as you don't eat too many at a time since high consumption could lead to GI problems. Still, there are little to no risks of eating blueberries in general.

Which Berry is Most Nutritious? They're all healthy choices, but the “best” distinction may well go to black raspberries, says dietitian Kathleen Johnson. A raspberry cousin with a deeper color, they provide very high antioxidant levels along with fiber and relatively little natural sugar.

Frozen wild blueberries

Studies show that anthocyanins can help to decrease inflammation implicated in many chronic diseases, such as heart disease, type 2 diabetes; neurogenerative conditions; and some types of cancer. Wild blueberries have 33% more anthocyanins than ordinary blueberries.

As each day passes, the berries slowly lose the nutrients that were so concentrated when they were picked. In comparison, frozen berries are almost always flash frozen the same day that they are harvested, preserving the natural nutrients and antioxidants that are present at the peak of freshness.

It is observed that the decomposition of the antioxidant starts at around 120 °C. The DSC curve shows an evident endothermic peak at around 60 °C indicating the melting point of the compound, which is volatile in the temperature range of 100-240 °C.

Nutrients in fruit are at their peak right after being picked. Because fruit is frozen quickly, it retains nutritional value. If your fresh fruit is truly fresh, the nutrient value may be similar. If your fresh fruit was shipped and sat on store shelves for a while, it may contain fewer nutrients.

Common methods of solvent extraction often include some form of mechanical agitation, in which a blueberry is vigorously agitated (in a process such as blending) in the presence of a suitable solvent, often consisting of an alkanol (most commonly, ethanol[13] or methanol,[14] water,[15] acet- one[11] and the like.

Second, despite preserving foods' antioxidant content, the high porosity of freeze-dried products allows easy access to oxygen, which may lead to higher levels of oxidation or degradation of bioactive compounds ( 2 , 7 ).

They are green in color when they first appear, then deepen to purple and blue as they ripen. The two most common types are ( 2 ): Highbush blueberries: The most common cultivated variety in the US. Lowbush or “wild” blueberries: Typically smaller and richer in some antioxidants.