Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability...

Area of Science:

• Food Science
• Nutritional Biochemistry
• Agricultural Engineering

Background:

• Blueberries are rich in bioactive compounds like anthocyanins and antioxidants, offering health benefits.
• Maintaining the quality of blueberry juice during cold storage is crucial for consumer satisfaction.
• Processing methods significantly impact the preservation of these valuable compounds.

Purpose of the Study:

• To compare the efficacy of high-temperature short-time (HTST) and continuous flow high-pressure homogenization (CFHPH) in preserving blueberry juice quality.
• To evaluate the impact of processing techniques on anthocyanin and ascorbic acid retention during cold storage.
• To assess the effect on polyphenol oxidase activity in blueberry juice.

Main Methods:

• Blueberry juice was processed using HTST (95 °C, 15 s) and CFHPH (300 MPa, 1.5 L/min, 4 °C).
• Juice quality was assessed during storage at 4 °C for 45 days.
• Key quality parameters included anthocyanin content, ascorbic acid levels, and polyphenol oxidase activity.

Main Results:

• CFHPH processing at 4 °C significantly improved anthocyanin retention (up to 54% more than control after 45 days).
• HTST processing led to initial anthocyanin increase but subsequent degradation, and significant ascorbic acid loss.
• CFHPH (300 MPa, 4 °C) reduced polyphenol oxidase activity by over 80% compared to control.

Conclusions:

• CFHPH is a promising processing technique for enhancing the shelf-life and nutritional quality of blueberry juice.
• This method offers a viable alternative to HTST for preserving bioactive compounds in fruit juices.
• CFHPH can help meet consumer demand for healthy, minimally processed, and appealing food products.