ArticleFoods (Basel, Switzerland)2026
Physical-Chemical and Microbiological Characterisation of Blueberry By-Products (
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The production of blueberry juice generates large quantities of waste products such as skins, pulp and seeds. These by-products contain high levels of bioactive compounds and are suitable for use as functional ingredients in food systems. In this study three powdered products obtained from blueberry pomace-with skins and seeds, seedless, and with seeds-have been physically-chemically and microbiologically characterised as being the individual anthocyanins and phenolic compounds identified by HPLC-QTOF. Furthermore, to ensure product safety, the effect of a heat treatment at 90 °C for 30, 60, 90 and 120 min was also studied. The three products showed high concentrations of fibre, phosphorus, calcium and potassium. The two products with skins also showed high levels of anthocyanins, phenolic compounds and antioxidant activity. The product from seeds had the highest load of Aerobic Mesophilic Bacteria and
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