2026-05-28T09:08:48Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/117202026-05-27T00:05:25Zcom_10259_4292com_10259_5086com_10259_2604com_10259_5827col_10259_4293col_10259_5828

Ortega Heras, Miriam 402 600 0000-0001-9626-4809 González San José, Mª Luisa 258 600 0000-0003-2973-7287 Hortigüela Delgado, Ruth 4818ecb4-6c7b-47b1-bd7e-7345b05781dc 600 Fernández Varona, Ángela c6e4818d-e6d9-487e-b370-cf030a4588aa 600 Rodríguez, Verónica 15438530-1b75-471d-a42b-35270c5f8db8 Melero Gil, Beatriz 356 600 0000-0001-8982-8186 2026-05-26T07:40:10Z 2026-05-26T07:40:10Z 2026-05 2304-8158 https://hdl.handle.net/10259/11720 10.3390/foods15101800 2304-8158 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 Enterobacteriaceae whereas Bacillus spp. was found in the three products. Heat treatment at 90 °C for 90 min reduced the Aerobic Mesophilic Bacteria count below the detection limit. This treatment did not significantly affect the anthocyanin content, although some anthocyanins seemed to be more thermolabile than others, and increased the concentration of the phenolic acids and their derivatives. This study demonstrates the high nutritional and functional value of blueberry by-products, highlighting their potential as sustainable ingredients in the food industry and their viability after a heat treatment. This research was funded by the Spanish Ministry of Science and Innovation with the help of European Funds through the project PID2021-125400OB-I00. application/pdf eng MDPI Foods. 2026, V. 15, n. 10, 1800 https://doi.org/10.3390/foods15101800 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Vaccinium myrtillus L. Blueberry pomace Anthocyanins Phenolic compounds Product safety Heat treatment Residuos industriales Arándanos azules (Frutas) Factory and trade waste Blueberries Physical–Chemical and Microbiological Characterisation of Blueberry By-Products (Vaccinium myrtillus L.) as Potential Food Ingredients info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Foods 15 10 1800 THUMBNAIL Ortega-foods-2026.pdf.jpg Ortega-foods-2026.pdf.jpg IM Thumbnail image/jpeg 3241 https://riubu.ubu.es/bitstream/10259/11720/4/Ortega-foods-2026.pdf.jpg f5b62f0bd1372683454faf73aa09fe46 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/11720/3/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/11720/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Ortega-foods-2026.pdf Ortega-foods-2026.pdf application/pdf 1003667 https://riubu.ubu.es/bitstream/10259/11720/1/Ortega-foods-2026.pdf 6598ad178d8f87044bfd836eec52b96d MD5 1 10259/11720 oai:riubu.ubu.es:10259/11720 2026-05-27 02:05:25.61 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es RWwgYXV0b3IgY29tbyDDum5pY28gdGl0dWxhciBkZSBsb3MgZGVyZWNob3MgZGUgcHJvcGllZGFkIGludGVsZWN0dWFsIGRlIGxhIG9icmEsIG8gZGlzcG9uaWVuZG8gZGUgbG9zIGRlYmlkb3MgcGVybWlzb3MgZGUgbG9zIG90cm9zIHRpdHVsYXJlcywgc2kgbG9zIGh1YmllcmEsIHkgZW4gdmlydHVkIGRlIGxvcyBkZXJlY2hvcyBxdWUgbGUgY29uZmllcmUgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3IsIA0KQVVUT1JJWkEgYSBsYSBVbml2ZXJzaWRhZCBkZSBCdXJnb3MgYSBkaWZ1bmRpciwgZGUgbWFuZXJhIGdyYXR1aXRhLCBlbCBjb250ZW5pZG8gZGUgbG9zIGFyY2hpdm9zIGRpZ2l0YWxlcyBxdWUgY29ycmVzcG9uZGVuIGFsIGRvY3VtZW50byBkZXNjcml0byBhbnRlcmlvcm1lbnRlLCBjb24gY2Fyw6FjdGVyIG5vIGV4Y2x1c2l2byB5IGRlIG1hbmVyYSBww7pibGljYSBlbiBhY2Nlc28gYWJpZXJ0byBhIHRyYXbDqXMgZGUgSW50ZXJuZXQsIHBhcmEgbG8gcXVlIGxhIEJpYmxpb3RlY2EgcHJvY2VkZXLDoSBhIGFyY2hpdmFybG9zIGVuIGVsIFJlcG9zaXRvcmlvIEluc3RpdHVjaW9uYWwuIEFzaW1pc21vIGF1dG9yaXphIGEgbGEgVW5pdmVyc2lkYWQgZGUgQnVyZ29zIGEgcmVhbGl6YXIgbGFzIHRyYW5zZm9ybWFjaW9uZXMgbmVjZXNhcmlhcyBkZSBmb3JtYXRvLCBubyBkZSBjb250ZW5pZG8sIHBhcmEgZ2FyYW50aXphciBsYSBwcmVzZXJ2YWNpw7NuIHkgZWwgYWNjZXNvIGVuIGVsIGZ1dHVyby4NCg0KRWwgYXV0b3IgZGlzcG9uZSwgZW4gdG9kbyBjYXNvLCBkZWwgZGVyZWNobyBhIHJldm9jYXIgZXN0YSBhdXRvcml6YWNpw7NuLg0KDQpMYSBjZXNpw7NuIGRlIGRlcmVjaG9zIGRlIGVzdGEgb2JyYSBzZSBlbmN1ZW50cmEgc3VqZXRhIGEgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3Iu