RT info:eu-repo/semantics/article
T1 Physical–Chemical and Microbiological Characterisation of Blueberry By-Products (Vaccinium myrtillus L.) as Potential Food Ingredients
A1 Ortega Heras, Miriam
A1 González San José, Mª Luisa
A1 Hortigüela Delgado, Ruth
A1 Fernández Varona, Ángela
A1 Rodríguez, Verónica
A1 Melero Gil, Beatriz
K1 Vaccinium myrtillus L.
K1 Blueberry pomace
K1 Anthocyanins
K1 Phenolic compounds
K1 Product safety
K1 Heat treatment
K1 Residuos industriales
K1 Factory and trade waste
K1 Arándanos azules (Frutas)
K1 Blueberries
AB 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.
PB MDPI
SN 2304-8158
YR 2026
FD 2026-05
LK https://hdl.handle.net/10259/11720
UL https://hdl.handle.net/10259/11720
LA eng
NO This research was funded by the Spanish Ministry of Science and Innovation with the help of European Funds through the project PID2021-125400OB-I00.
DS Repositorio Institucional de la Universidad de Burgos
RD 28-may-2026