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Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments
Abstract
ABSTRACT: Frozen blueberries ( Vaccinium corymbosum L. cv. Rubel) were pilot‐plant‐processed into juice and concentrate: 2 treatments (heat and SO 2 ) 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.
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Citations
Cited by
Chemical studies of anthocyanins: A review
Castañeda-Ovando, A., Pacheco-Hernández, M. D. L., Páez-Hernández, M. E., Rodríguez, J. A., & Galán-Vidal, C. A. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.09.001 · Cited by 2,552
Patras, A., Brunton, N. P., O'Donnell, C., & Tiwari, B. K. (2010) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.07.004 · Cited by 1,302
Recent Research on the Health Benefits of Blueberries and Their Anthocyanins
Kalt, W., Cassidy, A., Howard, L. R., Krikorian, R., Stull, A. J., Tremblay, F., & Zamora-Ros, R. (2020) · Advances in Nutrition · doi:10.1093/advances/nmz065 · Cited by 659
Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review
Nayak, B., Liu, R. H., & Tang, J. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.654142 · Cited by 488
Giovanelli, G., & Buratti, S. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.06.066 · Cited by 313
Metadata
- Authors
- Lee, J., Durst, R. W., & Wrolstad, R. E.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2002-06
- Volume
- 67
- Issue
- 5
- Pages
- 1660-1667
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2143751153
- Cited by
- 208
- References
- 0
- FWCI
- 2.17
- Type
- journal article
- Language
- en
- Open access
- closed
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- Lee, J., Durst, R. W., & Wrolstad, R. E. (2002). Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2002.tb08701.x
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