Effects of Storage Condition on Phenolics and Antioxidant Activity of High Hydrostatic Pressure Treated Blueberry Juice
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The changes of total phenolics content, total flavonoids content, anthocyanins content, and antioxidant activity presented in blueberry juice treated with high hydrostatic pressure (HHP) (400 MPa/10 min) were investigated during storage for 5 weeks at 4 ℃, 25 ℃ and 37 ℃. The results showed that total phenolics content and antioxidant capacity were significantly decreased (p<0.05). In addition, total flavonoid content had less change, while anthocyanins content reduced obviously (p<0.05). The degradation of anthocyanins was followed pseudo-first-order reaction kinetics model with activation energy (Ea) of 55.75 kJ/mol. Total phenol content, anthocyanins content, and antioxidant capacity were highly correlated. No significant correlation existed between flavonoids and antioxidant capacity at 4 ℃, while it was negatively correlated at 25 ℃ and 37 ℃. Moreover, color analysis showed that the blueberry juice under different storage temperatures, had increasing a*, b* and C values with the extension of storage time, but L* value reduced. The chromatic aberration of blueberry juice (ΔE) was more than two after 4 weeks of storage at 37 ℃ which illustrated the quality and sensory of the juice had been influenced. The study indicated that low temperature and short storage time could help preserve phenolics content and the antioxidant activities of blueberry juice.
