ANEXO I

This readme.txt file was generated on 2026-05-25 by Beatriz Melero Gil and Miriam Ortega Heras
GENERAL INFORMATION
1. Title of Dataset: Dataset of the work “Physical-Chemical and Microbiological Characterisation of Blueberry By-products (Vaccinium myrtillus, L.) as Potential Food Ingredients”.
2. Authorship:

Name: Miriam Ortega Heras
Institution: Department of Food Science and Technology. University of Burgos
Email: miriorte@ubu.es
ORCID: https://orcid.org/0000-0001-9626-4809

Name: Mª Luisa González San José
Institution: Department of Food Science and Technology. University of Burgos
Email: bmelero@ubu.es
ORCID: https://orcid.org/0000-0003-2973-7287

Name: Ruth Hortigüela Delgado
Institution: Department of Food Science and Technology. University of Burgos

Name: Ángela Fernández Varona
Institution: Department of Food Science and Technology. University of Burgos

Name: Verónica Rodríguez
Institution: Department of Food Science and Technology. University of Burgos

Name: Beatriz Melero Gil
Institution: Department of Food Science and Technology. University of Burgos
Email: bmelero@ubu.es
ORCID: https://orcid.org/0000-0001-8982-8186

DESCRIPTION
1. Dataset language:
English
2. Abstract:
The dataset contained the raw data from the study entitled 'Physical-chemical and microbiological characterisation of three powdered products obtained from blueberry pomace: skins and seeds'. The analysed parameters included proximate composition, mineral content, total phenolic content, total anthocyanin content, antioxidant activity (ABTS), and individual anthocyanins and phenolic compounds. The microorganisms studied were aerobic mesophilic bacteria, Enterobacteriaceae, lactic acid bacteria, Bacillus spp. and Clostridium spp. The data also included the results of a heat treatment at 90 °C for 30, 60, 90 and 120 minutes.

3. Keywords:
Vaccinium myrtillus L.; blueberry pomace; anthocyanins; phenolic compounds; product safety; heat treatment
4. Date of data collection 2022-2024

5. Date of dataset publication 2026-05-26
6. Funding
The authors acknowledge financial support from the Spanish Ministry of Science, Innovation and Universities T with the help of European Funds through the project PID2021-125400OB-I00.

7. Location
Burgos (Spain)

ACCESS INFORMATION
1. Dataset Creative Commons License:
CC BY-NC
2. Dataset 
DOI: https://doi.org/10.71486/k1sc-rr37 

3. Related publication
This work has been published in the journal foods, 2026, 15, 1800; https://doi.org/10.3390/foods15101800

FILE OVERVIEW
1. File List:
Blueberry_foods.xlsx
Short description: The .xlsx file contains the data indicated in the Abstract section of this document

DATA-SPECIFIC INFORMATION