Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing

Abstract A better knowledge of the effect of refrigerated storage on the nutritional and physicochemical characteristics of foods processed by emerging technologies with regard to unprocessed juices is necessary. Thus, blueberry juice was processed by high pressure (HP) (600 MPa/42 °C/5 min) and pulsed electric fields (PEF) (36 kV/cm, 100 μs). The stability of physicochemical parameters, antioxidant compounds (ascorbic acid, total phenolics, total anthocyanins) and antioxidant capacity was studied just after treatment and during 56 days at refrigerated storage at 4 °C. Just after treatment, all treated blueberry juices showed a decrease lower than 5% in ascorbic acid content compared with t…