Processing Effects on the Flavor and Quality of Blueberries

摘要

The valuable nutrients and antioxidants present in fruits and berries are responsible for their perception as healthy foods. To prepare these products for juices and wines, they are often heated and pasteurized. This can cause flavor changes and losses of antioxidant compounds in blueberries. Changes induced by traditional hot pasteurization were compared to newer processing technologies such as enzyme treatment and high hydrostatic pressure. Consumer perceptions of the resulting products and changes in the flavor quality and the antioxidant retention showed that degradation was not lessened by the newer processes.