Journal
JOURNAL OF FOOD SCIENCE
Volume 65, Issue 2, Pages 357-364Publisher
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2000.tb16007.x
Keywords
anthocyanin pigments; polyphenolics; blueberry juice; processing; Vaccinium corymbosum L.
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Frozen blueberries (Vaccinium corymbosum L,) were processed into juice and concentrate, and the changes in anthocyanin pigments and polyphenolics (cinnamates, procyanidins, flavonol glycosides) were monitored. While juice yield was 83%, only 32% of the anthocyanins were recovered in single-strength juice. Flavonol, procyanidin and chlorogenic acid recoveries in juice were 35%, 43%, and 53%, respectively. The proportion of polyphenolics remaining in the press-cake residue ranged from 1% (chlorogenic acid) to 18% (anthocyanins). Pronounced losses of anthocyanins and polyphenolics during milling and depectinization are believed to be due to native polyphenol oxidase. Losses during concentration ranged from 1.5% (anthocyanins) to 20% (procyanidins). Striking changes occurred in the anthocyanin profile with malvidin glycosides being most stable and delphinidin glycosides the least.
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