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RESEARCH PRODUCT

Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

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Abstract This study was carried out to investigate the impact of high pressure processing (HPP) at different pressure (200, 400 and 600 MPa) and treatment times (5, 9 and 15 min) on ascorbic acid, total phenolics, anthocyanin stability and total antioxidant capacity, were also studied at different physicochemical parameters such as pH, °Brix and color. HPP treatments resulted in more than 92% vitamin C retention at all treatment intensities. On the other hand, total phenolic content in the juice was increased, mainly after HPP at 200 MPa for all treatment times. The total and monomeric anthocyanin were similar or higher than the value estimated for the fresh juice being maximum at 400 MPa/15 min (16% increase). Antioxidant capacity values were not statistically different for treatments at 200 MPa for 5–15 min in comparison with fresh juice, however for 400 MPa/15 min and 600 MPa for all times (8–16% reduction), the lowest values were observed for total antioxidant capacity determined with TEAC method. No significant changes were observed in pH and °Brix. Color changes (a*, b*, L* and ΔE) were not visually noticeable for pressurized beverage for all pressures and times.