Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries (Vaccinium corymbosum L.)

ABSTRACT: 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.