Abstract
The effect of thermal treatment of blueberry was investigated using a designed grinding and continuous packaging system under oxygen–free conditions. The grinding, packaging, and heating at 90 °C for 30 min under anaerobic condition were compared to heating under aerobic conditions, showing complete inactivation of oxidative enzymes. Heating without oxygen retained anthocyanins and ascorbic acid whereas heating in atmospheric air does not. Delphinidin glycoside was mostly influenced by oxygen deficiency during heating, followed by petunidin and malvidin glycosides. The differences in oxygen sensitivity may be closely associated with the number of hydroxylation in the B ring. The result of anthocyanin led to higher antioxidant activity and redness values of purees heated without oxygen than purees heated with oxygen. Consequently, thermal processing under oxygen–free condition can prevent oxidation of anthocyanin, resulting in higher retention of color and nutritional values of blueberry products.
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