BIOLOGICALLY ACTIVE COMPOUNDS OF BERRIES, MODERN METHODS OF PROCESSING AND STORAGE

Berries are an important source of phenolic compounds and other bioactive substances that provide significant health benefits including antioxidant, anti-inflammatory and anticancer properties. Currently, berry consumption is increasing due to their high nutritional value and the variety of forms in which they are available, such as fresh berries, juices, jams and dried products. However, high humidity makes berries particularly fragile and perishable, which has generated interest in the scientific community to develop methods for their preservation and shelf life extension. The aim of the article is to review the most common bioactive compounds in various berries and their potential health benefits, as well as methods and techniques for their preservation, with an emphasis on ionizing radiation technology to extend the shelf life of berries and enhance their biological activity for the potential fortification of functional foods. A total of 54 scientific publications served as the materials and methods of the study. The review includes articles published in English and Russian in 2018–2025. The search for scientific literature on this topic was carried out using keywords in the bibliographic databases Scopus, Web of science, PubMed and Google Scholar. During the analysis of scientific publications, it was found that the use of such technologies as drying, modified atmospheres and active packaging can significantly increase the shelf life of berries, while maintaining a high level of biologically active components. Particular attention is paid to the use of ionizing radiation technologies. These technologies allow improving the extraction of bioactive compounds from agro-industrial waste and extending the shelf life, which makes berry products more functional and effective for use in the food industry. Such processing can help improve the stability and preservation of berries, increasing their suitability for enriching functional foods as a valuable source of nutrients and antioxidants in the food industry. Thus, the development of methods for preserving berries and their use in the creation and production of functional products is of considerable interest to the scientific community, as well as various areas of industrial production and requires further research.