Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice

@inproceedings{Rossi2003EffectOF,
  title={Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice},
  author={Margherita Rossi and Elena Giussani and Raffaella Morelli and Roberto Lo Scalzo and R. G. Nani and Danila Torreggiani},
  year={2003}
}
Frozen highbush blueberries (Vaccinium corymbosum L.) were processed into juice, and the influence was studied of a steam blanching step, applied to fruit before milling, on the recovery of anthocyanin pigments and total cinnamates, in relation to the radical-scavenging properties of blueberry juices. Inactivation of PPO induced a significant recovery increase of anthocyanin and cinnamate contents. Furthermore juice from blanched fruits was more blue and less red than that obtained in the… CONTINUE READING

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