Development of novel processing technologies for sustainable production of berries

Berries have gained recent popularity due to their unique flavor, color, and rich nutritional composition with many reported health benefits. However, berries are highly perishable with a short lifespan resulting in high amounts of product loss and economic issues. Recent research is focusing on the development of novel processing techniques for improving the quality and extending the shelf life of berry products. Novel processing techniques applied for sustainable production of berries are categorized under three groups: processes applied for postharvest preservation of berries for improving the quality and safety of the fresh produce, processes applied for processing of berries into various end products, and processes applied for valorization of the side streams of berry processing. This chapter reviews cutting-edge research studies focusing on the development of novel processing technologies for sustainable production of berries. The findings of current studies reveal that novel processing techniques can be used as effective tools for improving the quality and bioactive properties of berry products. On the contrary, the effects of the novel technologies on product quality can change depending on the processing parameters and berry cultivar used.