Baking & Snack - July 2005 - 95

Boston, MA. Researchers measured oxygen radical absorbance capacity (ORAC)
for blueberries and 40 other fresh fruits
and vegetables and determined blueberries were the leader of the crop.
The ORAC assay is a measure of total
hydrophilic antioxidant capacity. It does
not measure the ability to prevent the
formation of oxidants, rather it quantifies the ability of a compound to reduce
pro-oxidants. Pro-oxidants are free oxygen radicals that can damage DNA and
cells, initiate carcinogenesis and oxidize
low-density lipoproteins, a step in the
direction of heart disease. Such free radicals develop as a result of physiological
and environmental stresses affecting

fruits and vegetables. Blueberries provide 2,400 ORAC units per 100 g. From
an antioxidant capacity standpoint, 100
g of fresh blueberries could deliver the
equivalent antioxidant capacity of five
servings of some fruits and vegetables.
It is likely that this high antioxidant capacity is responsible for other
beneficial effects shown to occur after
consuming blueberries. For example,
in another HNRCA study, scientists
discovered that feeding blueberries to
laboratory rats slowed age-related loss
of mental capacity, a finding that has
important implications for humans,
particularly aging baby boomers.
According to scientists at the Univer-

the body on a daily basis. Endogenous
antioxidants produced by the body can
prevent free radicals from forming;
however, it is helpful for humans to
supplement the body's natural defenses
with antioxidants from other sources
including fruits and vegetables.
ORAC assays measure the scavenging
capacity of antioxidants in nutrients or in
vivo against the peroxyl radical, which is
one of the most common reactive oxygen
species found in the body. High ORAC
values correlate to high free radical scavenging ability. Thus, ORAC values are
becoming an increasingly useful tool for
consumers seeking out foods that contribute to overall health and wellness.
When it comes to blueberries, they
are tops in ORAC value among edible

ᮡ Blueberries are the lowest in carbohydrates and the lowest on the glycemic
scale of all berries, making them a
welcomed addition to specialty baked
food formulations. They are also a good
source of fiber.

100 / BAKING & SNACK / July 2005

US Highbush Blueberry Council

sity of California at Davis, blueberries
may reduce the build up of bad cholesterol, which contributes to cardiovascular disease and stroke. And researchers
at Rutgers University, New Brunswick,
NJ, have identified a compound in
blueberries that promotes urinary tract
health and reduces the risk of infection.
It appears to work by preventing bacteria from adhering to the cells that line
the walls of the urinary tract.

A number of studies in Europe have
documented the relationship between
bilberries, the European cousin of
blueberries, and improved eyesight.
This is thought to occur because of the
anthocyanin in the blue pigment, which
is also available in the blueberry. One
study in Japan documented that blueberries helped ease eye fatigue.

BAKING THE BLUES
Of all berries, blueberries are the lowest
in carbohydrates and the lowest on the
glycemic scale, making them attractive
for specialty formulations. They are also
a good source of fiber, which is another
nutrient that the Dietary Guidelines
highly endorses. For example, 1 cup of
blueberries contains about 80 Cal, 21 g
carbohydrates and 3 g fiber. That cup
also has a low glycemic score of 59.
Because of the many healthful properties associated with blueberries, this
fruit is becoming increasingly popular
with food developers. They are exploring innovative ways to incorporate
blueberries into their formulations.
Consumers also love the flavor and
color of blueberry-containing foods.
Bakers like working with blueberries because they help retain moisture
while adding flavor, texture and color.
Blueberry ingredients come in a variety
of forms and sizes suitable for all types
of applications. They are available individually quick-frozen (IQF), dried,
dehydrated, sugar-infused, canned,
in concentrate, puréed, powdered, extruded, fresh and frozen.
The newest format is the osmotically
preserved blueberry. Fresh or frozen
blueberries are placed in a vacuum
chamber and undergo a slow, natural
infusion process with a sugar-syrup
solution and stabilizers. The blueberries are then carefully dried to preserve
color and flavor. The process produces a
fruit ingredient with an 18-month, shelfstable shelf life. The application works
well in pastry fillings, in frozen products
and in muffins. Osmotically processed
blueberries are available in different
moisture levels - lower moisture levels
for color-sensitive batters and higher
moisture for products such as fillings.

BOUNTIFUL BERRY BENEFITS
Just beneath blueberries on the ORAC
chart are blackberries. Strawberries

Baking & Snack - July 2005

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