COMPARISON OF ANTHOCYANIN CONCENTRATION IN BLUEBERRIES PROCESSED USING HYDROTHERMODYNAMIC TECHNOLOGY AND CONVENTIONAL PROCESSING TECHNOLOGIES

摘要

Hydrothermodynamic (HTD) processing technology was compared with simulatedrnconventional (SC) processing technology in the production of a blueberryrn(BB) purée. HTD technology is a single unit operation that combines the physicalrnprocesses of cavitation, mechanical friction and temperature to create a fruit puréernwith 100% mass recovery. In HTD processing, frozen wild BBs (Vacciniumrnangustifolium Aiton) were thawed and pasteurized at 95C to yield a pasteurizedrnpurée. In SC processing, BBs were mechanically puréed and pasteurized at thernsame heating rate as the HTD processing (1.9C/min). BB purées produced withrnHTD and SC technologies were compared in terms of their anthocyanin (ACN)rnconcentration and percent polymeric color values, which indicate the level ofrnprocess-related phenolic oxidation. ACN concentration in purée from both HTDrnand SC technologies was significantly lower than that in frozen BBs. However,rnwithin 48 h after processing, ACN retention (%) in the purée produced usingrnHTD technology was almost two times higher than that in the purée producedrnusing SC processing (81% versus 43% of that in frozen berries). ACN concentrationrnwas the highest in the purée produced using HTD when compared with thatrnin commercially available BB-based products. These results suggest that higherrnACN concentration may be achieved in purées produced using HTD technologyrncompared with conventional methods.