Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments

Frozen blueberries (Vaccinium corymbosum L. cv. Rubel) were pilot-plant-processed into juice and concentrate: 2 treatments (heat and SO2) and a control. Pressed juice yield ranged from 74 to 83% (w/w), but only 13 to 23% of the anthocyanins and 36 to 39% of the polyphenolics were recovered in the pa...

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Bibliographic Details
Published in:Journal of food science 2002-06, Vol.67 (5), p.1660-1667
Main Authors: Lee, J, Durst, R.W, Wrolstad, R.E
Format: Article
Language:English
Subjects:
anthocyanins
Antioxidants
Biological and medical sciences
blueberries
crushing
Food industries
Food processing industry
Food science
Fruit and vegetable industries
Fruits
Fundamental and applied biological sciences. Psychology
heat
juice concentrates
polyphenolics
polyphenols
processing
SO2
sulfur dioxide
thawing
Vaccinium corymbosum
Vaccinium corymbosum L
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Summary:Frozen blueberries (Vaccinium corymbosum L. cv. Rubel) were pilot-plant-processed into juice and concentrate: 2 treatments (heat and SO2) and a control. Pressed juice yield ranged from 74 to 83% (w/w), but only 13 to 23% of the anthocyanins and 36 to 39% of the polyphenolics were recovered in the pasteurized juice. A substantial amount of anthocyanins and polyphenolics (> 42% and > 15%, respectively of the starting material) were present in the presscakes. Measurements of total and individual flavonoids showed a great loss after the initial processing steps (thawing, crushing, and depectinization). Overall anthocyanin levels were higher in treated samples after each processing step, but polyphenolic levels remained similar to those in the control.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb08701.x