Nutritional, technological, and health perspectives of blackcurrant (Ribes nigrum L.): A comprehensive review

Abstract:

Blackcurrant (Ribes nigrum L.) is a nutrient-rich berry known for its high content of vitamins, minerals, dietary fibre, and bioactive compounds. It is especially valued for its polyphenols, mainly anthocyanins, which are responsible for its deep purple colour and strong antioxidant and anti-inflammatory properties. Regular consumption of blackcurrants and their processed forms has been linked to several health benefits, including improved cardiovascular health, better blood pressure control, enhanced glucose and lipid metabolism, gut health support, and protection of skin and eye health.

This review summarizes the nutritional composition of blackcurrants, with a focus on carbohydrates, organic acids, fibre, lipids, proteins, vitamins, minerals, and phytochemicals. It also discusses modern extraction techniques used to recover bioactive compounds from blackcurrants, highlighting their advantages over conventional methods in terms of efficiency and preservation of sensitive compounds. In addition, different food formats such as juice, powder, pomace, extracts, and encapsulated products are reviewed, along with their applications in functional and value-added foods.

Overall, blackcurrants are considered a promising functional food ingredient due to their rich bioactive profile and wide range of potential health benefits. Further research and technological advancements may help improve their stability, bioavailability, and use in developing healthier food products.