Effect of Two Different Blueberry (Vaccinium Corymbosum L.) Juice Processing Methods on Polyphenolic and Anthocyanin Contents

Blueberry juice has become a popular beverage due to its nutritional value, including vitamins, minerals, and antioxidants. This study examined the effects of pressing, mashing, enzymatic treatment, and pasteurization on the anthocyanin content, color, and polyphenolic composition of blueberry juice (BJ). Enzymatic treatment caused a significant reduction (30%) in anthocyanin (ACN) content in Direct Juice Extraction (DJE), whereas Mash Treatment Processing (MTP) led to a significant increase. Overall, ACN levels were higher in treated samples after each processing step in MTP, while polyphenolic levels showed a slight increase in both DJE and MTP. However, both ACNs and polyphenolics decreased after pasteurization. BJ is effective for processing fresh juice. Additionally, throughout the processing stages, ACN, phenolic content, and antioxidant activity were higher, and juice yield was greater in comparison to both methods.