Blueberry Juice Research Articles

Chemical Characterization and Biological Activities of a Beverage of Zuccagnia punctata, an Endemic Plant of Argentina with Blueberry Juice and Lemon Honey

Chemical Characterization and Biological Activities of a Beverage of Zuccagnia punctata, an Endemic Plant of Argentina with Blueberry Juice and Lemon Honey

The Power of Thermosonication on Quality Preservation and Listeria Control of Blueberry Juice

Due to the increasing consumer demand for healthy, beneficial foods, natural fruit juices have gained popularity for their rich nutritional value and appealing flavor. However, traditional thermal processing can compromise these quality attributes. This study investigates using pulsed thermosonication, a novel mild thermal processing method, on Listeria innocua inactivation in blueberry juice, chosen for its high phenolic and anthocyanin content. Ultrasonication was applied at 60% and 100% amplitudes combined with heat treatments at 45 °C and 55 °C and compared to control heat treatments. The Weibull model effectively described the inactivation kinetics, showing that the thermosonicated samples required significantly shorter times (1 and 25 min) for a 5-log reduction compared to the heated samples (10 and 60 min). While pH, total soluble solids, and water activity remained unaffected, color parameters improved, and the best retention of phenolics and anthocyanins was observed at 100% amplitude and 45 °C. Rheological properties were unchanged. The findings demonstrate that thermosonication at milder temperatures is more effective than conventional heat treatment for microbial inactivation and quality retention in blueberry juice, suggesting it is a superior processing method for preserving fruit juices’ nutritional and sensory attributes.

Process Optimization and Analysis of Product Quality of Blueberry and Corn Peptide Fermented by Mixed Lactic Acid Bacteria

To study the mixed fermentation technology of blueberry and corn peptide by Lacticaseibacillus rhamnosus ZYN-0417 and Lactiplantibacillus plantarum ZYN-0221 and its effect on fermentation quality, fermentation conditions were optimized using a single-factor test and a Plackett–Burman design combined with a Box–Behnken response surface methodology, with blueberry juice and corn peptide as raw materials and L. rhamnosus ZYN-0417 and Lp. plantarum ZYN-0221 as the starter. The results showed that the optimum fermentation conditions were as follows: the volume ratio of ZYN-0417 and ZYN-0221 was 1:1, the amount of blueberry juice was 20%, the amount of corn peptide was 22%, the amount of glucose was 2%, the amount of inoculation was 5%, the fermentation time was 40 h, and the fermentation temperature was 37 °C. Under optimum conditions, the viable count of lactic acid bacteria in fermented blueberry and corn peptide was 16.28 log CFU/mL, the pH value was 4.86, the total acid content was 14.00 g/L, the total sugar content was 39.98 g/100 g, the protein content was 48.34 g/100 g, the scavenging ability of the DPPH, ABTS+ and ·OH− radicals increased by 10.14%, 10.98% and 25.02%, respectively, the chelating ability of Fe2+ increased by 14.92%, the content of total phenol increased by 1.43 mg/L, the content of total flavonoids increased by 150.87 g/L, the activity of superoxide dismutase increased by 122.10 U/mL, and the activation rate of alcohol dehydrogenase increased by 5.74%. The results showed that mixed lactic acid bacteria could be used as a starter of blueberry and corn peptide and effectively improve the nutritional value of the product.

Cheese Whey Protein and Blueberry Juice Mixed Fermentation Enhance the Freeze-Resistance of Lactic Acid Bacteria in the Freeze-Drying Process.

The effects of MRS, whey protein and blueberry alone, and mixed fermentation on the survival rate of lactic acid bacteria under various freeze-drying conditions were investigated. The surface structure of the freeze-dried powders was also investigated to explore the anti-freezing protection mechanism of mixed whey protein and blueberry fermentation on the bacteria. It was found that the mixed fermentation medium of blueberry and whey protein has a protective effect on the freeze-drying bacteria and is better than the traditional MRS and whey protein medium. The optimal concentration of blueberry juice addition was 9%. The survival rate of the pre-freezing temperature at -80 °C was higher than at -20 °C after the pre-freezing and freeze-drying processes. The freeze-drying thickness of 0.3 cm could improve the survival rate of the bacteria. The Fourier transform infrared spectroscopy results indicated the interaction between the whey protein, anthocyanins, and the surface composition of the lactic acid bacteria.

Robust Chemical Testing for Food Safety: Assessing and Identifying Dye Adulterants in Blueberry Juice: A Comprehensive Case Study with Statistical Measures and Correlation Analysis

In the food sector, the problem of food fraud—which encompasses the more focused category of adulteration driven by economic gain—is becoming more widely acknowledged and is raising concerns. Both the government and the industry are accountable for avoiding food adulteration, regardless of where the food danger originated. Food adulteration can result from incidents concerning food safety, food fraud, and food defence, which poses serious risks to the general public's health. In contrast to inadvertent injury in food safety events and intentional harm in food defence incidents, food fraud entails intentional activities for financial gain. Although financially motivated adulteration may have financial motivations, the unusual nature of contaminants frequently makes the related public health hazards more dangerous than traditional food safety threats. Establishing and executing a database that aggregates reports of food component fraud available for publicly accessible sources is an essential task. For governments, agencies, and individual enterprises assessing the possible dangers associated with certain items created in specific regions and those disseminated and sold elsewhere, this database provides essential information and useful data. The paper also describes current analytical tools for identifying food fraud and highlights new developments and trends in the food production industry and the food production bad sector.

Unconventional technologies as a strategy to improve the phenolic and antioxidant potential of zucchini products enriched with blueberry juice

In this study, unconventional technologies were used to enhance the phenolic and antioxidant content of zucchini pieces by enriching them with blueberry juice. Our results indicated that ohmic heating (OH) increased the extraction rates of compounds with antioxidant potential in blueberry juice, mainly at 70 °C for 15 min and 7.8 V cm1. Furthermore, OH applied after vacuum impregnation led to higher retention rates of phenolic compounds and antioxidant capacity in zucchini pieces impregnated with blueberry juice, especially at 70 °C for 30 min and 7.8 V cm‐−1. The impregnation process also promoted the darkening of zucchini pieces (due to anthocyanin retention) and increased soluble solids. After drying by hot air and vacuum microwave, the phenolic content, antioxidant capacity, physicochemical and color characteristics of the impregnated and non-impregnated zucchinis were distinctly altered. However, vacuum microwave drying at 120 and 460 W can be suggested as the most suitable conditions for both zucchini products, as it resulted in high concentrations of individual phenolic compounds (e.g. up to 44.25, 8.15, and 2.56 mg 100 g‐−1 dry weight (DW) for catechin, gallic acid, and cyanidin, respectively), as well as total phenolic content of up to 484.37 mg gallic acid equivalent 100 g1 DW, total flavonoid content of up to 197.69 mg catechin equivalent 100 g‐−1 DW, and total monomeric anthocyanins of up to 9.48 mg cyanidin 3-glucosideo equivalent 100 g‐−1 DW.

Isolation and identification of blueberry-derived lactic acid bacteria and their probiotic, antioxidant, and fermentation properties

In this study, high-throughput sequencing was used to analyze the microbial diversity and relative abundance of the blueberry epidermis and found that lactic acid bacteria (LAB) represent a relatively abundant group. Putative LAB strains were isolated and purified from the blueberry epidermis by traditional biological methods. Thirty LAB strains were identified by genotype identification, physiological and biochemical test, and 16 S rDNA sequence analysis revealed 100% sequence identity between 8 isolated strains and the representative LAB in the blueberry epidermis. Of the 8 strains, ZYN-0417 (Lactobacillus rhamnosus) and ZYN-0221 (Lactobacillus plantarum) showed strong tolerance in the probiotic test. Under gastric acid conditions with a pH of 2.0, the respective survival rate reached 65.71% and 68.85%. The respective survival rate reached 96.45% and 98.37% in 1.8% bile salt. After incubation in vitro gastrointestinal fluid for 240 min, the respective survival rate reached 91.00% and 86.26%. The antioxidant capacity test showed that the DPPH scavenging rate of ZYN-0417 and ZYN-0221 reached 85.45% and 87.45%, with ABTS free radical scavenging rate of 76.03% and 66.17%, OH scavenging rate of 57.30% and 46.93%, and Fe2+ chelating ability of 46.34% and 43.70%, respectively. Fermentation study showed that ZYN-0417 and ZYN-0221 were capable of strong acid production with respective pH values and total acid content of 3.64 and 3.63, 14.88 mg⋅L−1 and 14.85 mg⋅L−1 after 36 h of fermentation. Moreover, ZYN-0417 and ZYN-0221 showed strong extracellular protease activity (82.99 U⋅mL−1 and 95.17 U⋅mL−1, respectively). Blueberry juice fermentation showed robust growth of ZYN-0417 and ZYN-0221 and the viable bacterial number of LAB reached 13–14 log CUF⋅mL−1 at the end of fermentation. In summary, blueberry-derived LAB have good probiotic and antioxidant properties, and strong fermentation properties in low acid environments, thus showing the potential of their use for the lactobacillus fermentation of fruit and vegetables.

Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage.

Blueberries (Vaccinium section Cyanococcus) have a wealth of bioactive compounds, including anthocyanins and other antioxidants, that offer significant health benefits. Preserving these compounds and maintaining the sensory and nutritional qualities of blueberry products such as juice during cold market storage is critical to meet consumer expectations for nutritious, safe, and minimally processed food. In this study, we compared the effects of two preservation processing techniques, high-temperature short-time (HTST) and continuous flow high-pressure homogenization (CFHPH), on blueberry juice quality during storage at 4 °C. Our findings revealed that inlet temperature (Tin) of CFHPH processing at 4 °C favored anthocyanin retention, whereas Tin at 22 °C favored ascorbic acid retention. After 45 days of storage, CFHPH (300 MPa, 1.5 L/min, 4 °C) juice retained up to 54% more anthocyanins compared to control at 0 day. In contrast, HTST treatment (95 °C, 15 s) initially increased anthocyanin concentrations but led to their subsequent degradation over time, while also significantly degrading ascorbic acid. Furthermore, CFHPH (300 MPa, 4 °C) juice had significantly lower polyphenol oxidase activity (>80% less than control), contributing to the overall quality of the juice. This innovative processing technique has the potential to improve commercial blueberry juice, and help meet the rising demand for healthy and appealing food choices.

Investigation on the exopolysaccharide production from blueberry juice fermented with lactic acid bacteria: Optimization, fermentation characteristics and Vis-NIR spectral model

The exopolysaccharide production from blueberry juice fermented were investigated. The highest exopolysaccharide yield of 2.2 ± 0.1 g/L (increase by 32.5 %) was reached under the conditions of temperature 26.5 °C, pH 5.5, inoculated quantity 5.4 %, and glucose addition 9.1 % using the artificial neural network and genetic algorithm. Under the optimal conditions, the viable cell counts and total acids were increased by 2.0 log CFU/mL and 1.6 times, respectively, while the content of phenolics and anthocyanin was decreased by 9.26 % and 7.86 %, respectively. The changes of these components affected the exopolysaccharide biosynthesis. The absorption bands of –OH and –CH associated with the main functional groups of exopolysaccharide were detected by Visible near-infrared spectroscopy. The prediction model based on spectrum results was constructed. Competitive adaptive reweighted sampling and the random forest were used to enhance the model's prediction performance with the value of RC = 0.936 and RP = 0.835, indicating a good predictability of exopolysaccharides content during fermentation.

Production and biochemical characterization of freeze-dried blueberry juice from enzymatically processed berries

Production of freeze-dried juice semi-finished products is a promising direction in the technology of processing blueberries. This direction allows complex problem solving regarding seasonality of berry processing with optimization of logistics costs, extension of the geography of sources of raw material supply while preserving high sensory properties of a freeze-dried product. The main advantages of such a product are characteristics determining properties of fresh berries, including taste, color, aroma, nutritional and biological value. The aim of the study was the development of technological solutions to produce freeze-dried blueberry juice from enzymatically processed blueberry pulp, as well as determination of its biochemical characteristics. Chemical (titrimetric and gravimetric) methods and modern physico-chemical methods (HPLC, atomic absorption spectrometry, potentiometric and spectrophotometric methods) were used in the work. As a result of the performed investigations, parameters have been determined for the process of freeze-drying of native blueberry juice: freeze-drying temperature of –23 ±2 °С and pressure of 70–80 Pa, secondary drying at a temperature of 38–40 °С. Duration of the freeze-drying process was 16 hours until reaching the final moisture of 4%. It is shown that freeze-dried juice preserves all quality attributes of the native juice: taste, color and aroma. The native and freeze-dried blueberry juice was characterized by the chemical composition. The profile of flavonoids, anthocyans, phenolic and organic acids, composition of sugars, vitamins and minerals were studied. It has been established that the chosen parameters of freeze-drying ensure preservation of biologically active and minor substances at a level of no less than 77% of the initial content in the native juice. High preservation was demonstrated for quercetin and resveratrol. Losses were 9.6% for epicatechin, 13.7–23.0% for phenolic acids, and 14–22% for vitamins. As a result of juice processing by freeze-drying, an increase was noticed for the content of delphinidin-3-glucoside, cyanidin-3-arabinoside, cyanidin-3-glucoside by 20–35%. The proportion of cyanidin-3-galactoside + delphinidin-3-arabinoside decreased by 65% and that of delphinidin-3-galactoside by 2.85 times. A decrease in the content of macro-elements (up to 6.0%) was established in the freeze-dried juice; more noticeable losses were recorded for micro-elements (up to 14.8%). The results obtained show prospects of using the technology and chosen regimes of freeze-drying in production of freezedried blueberry juice. This technology combines a possibility of producing a manufacturable berry ingredient with maximum preservation of natural biologically active and minor components of berries for using in products of healthy nutrition.

Dietary supplement for mood symptoms in early postpartum: a double-blind randomized placebo controlled trial

Postpartum blues (PPB) is a frequent syndrome of sad mood, crying spells, anxiety, restlessness, reduced appetite, and irritability, typically peaking day 5 postpartum. When severe, it greatly increases risk for later postpartum depression. This trial compared a dietary supplement to placebo on PPB severity. The supplement was designed to counter downstream effects of elevated monoamine oxidase A level, implicated in causing PPB. Participants recruited by advertisement from the Toronto region completed procedures at CAMH, Canada and/or participants' homes. Oral supplement or identical appearing relatively inert placebo were administered in randomised, double-blind fashion. Supplement was blueberry juice and extract given four times between nighttime day 3 and morning day 5 postpartum; tryptophan 2g nighttime day 4 postpartum, and tyrosine 10g morning day 5 postpartum. On day 5, depressed mood induction procedure (MIP) and postpartum blues were assessed. All data is presented (NCT03296956 closed, clinicaltrials.gov). Between January 2019 and December 2022, participants took supplement (n=51) or placebo (n=52). There was no significant effect on primary outcome MIP on visual analogue scale for depressed mood (mean difference=-0.39mm, 95% CI:-6.42 to 5.65mm). Stein Maternity Blues scores, exploratory PPB measure, was lower in the active group (effect size 0.62; median, interquartile range (IQR): active 2.00 (IQR 1, 4); placebo 4.00 (IQR 1.5, 6); regression with general linear model, supplement effect, β coefficient=-1.50 (95%: CI-2.60,-0.40), p=0.008; effect of CES-D crying category before supplement, p=0.03-0.00000023). Twenty-six and 40 different adverse events occurred within 25% and 42% of supplement and placebo cases respectively (Chi-Square, p=0.06). The primary outcome was negative for effect on depressed mood induction, however the supplement moderately reduced PPB. CAMH/Exeltis.

Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism

Lactic acid bacteria (LAB) fermentation offers a promising strategy to address blueberry perishability, while also imparting its distinctive flavor and enhancing its health benefits. In this study, three strains of LAB (Lactobacillus plantarum NCU116, Lactobacillus casei NCU215, and Lactobacillus acidophilus NCU402) were meticulously selected to partake in the fermentation of blueberry juice. To evaluate their application prospects, this study scrutinized alterations in nutrients, flavor compounds, and color that transpire during the fermentation process. Throughout the fermentation of three LAB species, the glucose content and six main amino acids underwent a substantial decrease. There was a substantial augmentation in the concentrations of organic acids, particularly lactic acid. A noteworthy observation emerged as the blueberry juice subjected to L. plantarum NCU116 fermentation initiated the utilization of sucrose at 36 h, a phenomenon distinct from the fermentation dynamics observed in L. casei NCU215 and L. acidophilus NCU402. The fermentation process also led to a significant increase in the total content of identified volatile organic compounds (VOCs) in all blueberry juice samples, with L. plantarum NCU116 fermentation showing a remarkable increase among the three strains of LAB. This phenomenon is hypothesized to be related to the higher glycolysis and tricarboxylic acid cycling capacity exhibited by L. plantarum NCU116. In conclusion, these LAB strains, especially L. plantarum NCU116, can effectively utilize both glucose and amino acids as sources of carbon and nitrogen, fostering their growth, and facilitating the production of VOCs, especially terpene.

Sensory and physico-chemical optimization of wild blueberry juice

Sensory and physico-chemical optimization of wild blueberry juice

Different processing methods on anthocyanin composition and antioxidant capacity in blueberry juice: Based on metabolomics and DFT analysis

AbstractBlueberry juice is one of deep‐processed products of blueberries, anthocyanins are main bioactive substance in blueberry juice. However, anthocyanins have poor stability. Thermal, high pressure, electric field, magnetic field and cobalt source irradiation were used to treat blueberry juice, and then the treated blueberry juice composition and antioxidant capacity were determined to explore ways to better protect anthocyanins. Metabolomics was used to qualitatively and quantitatively analyze the anthocyanins in blueberry juice, a total of 54 anthocyanins were identified. Different processing methods of treatment did not significantly change the types of anthocyanins in blueberry juice. Their effects were mainly focused on the changes in content. By determining the antioxidant capacity of blueberry juice, it was found that there is more than a simple linear relationship between the total anthocyanin content of blueberry juice and its antioxidant capacity. Therefore, the structural parameters of the four main anthocyanin monomers of blueberry juice were calculated using density functional theory to predict the antioxidant capacity and the antioxidant capacity of the monomers was determined for validation. The effect of different treatments on the change of antioxidant activity of blueberry juice due to anthocyanin occupancy was explained using equivalent antioxidant. The results showed that the 1 kGy irradiation treatment had a better protective effect on the anthocyanins, whereas the change in the percentage of anthocyanins due to this treatment was the key factor for the change in their antioxidant capacity.

Comparison of home-made and commercial baits for trapping Drosophila suzukii (Diptera: Drosophilidae) in blueberry crops

Abstract Drosophila suzukii (Matsumura) (Diptera: Drosophilidae) is a worldwide invasive pest. In Mexico, this species attacks various soft berries, plum, and guava. Currently, D. suzukii is monitored using traps baited with various attractants. Nevertheless, previous reports have shown that the performance of attractants may vary from one place to another. Ideally, the attractant used by growers should be as effective, long-lasting, easy to maintain and deploy, and inexpensive as possible. In this study, we compared the performance of home-made and commercial lures in capturing D. suzukii in blueberry crops in Guanajuato and Michoacán, Mexico. We also evaluated whether the capture of D. suzukii using odor-baited traps was enhanced by the incorporation of visual cues. Overall, traps baited with Z-Kinol®, fermented berries (blueberry, raspberry, and blackberry) alone or blended performed better in capturing D. suzukii flies than fermented banana, apple cider vinegar (ACV), and FLYBUSTER® Powder. The capture of flies increased by 29, 31, and 38 % when a yellow card was included in traps baited with Z-Kinol®, fermented blueberry juice, and fermented raspberry juice, respectively. The volatile compounds of fermented berry juices, identified by gas chromatography-mass spectrometry, consisted mainly of esters, particularly ethyl acetate and isopentyl acetate. In brief, our results suggest that traps baited with fermented berries can be used for monitoring and mass trapping of D. suzukii populations in blueberry crops in Mexico.

Non-volatile and volatile compound changes in blueberry juice inoculated with different lactic acid bacteria strains.

Lactic acid bacteria (LABs) are widely present in foods and affect the flavour of fermented cultures. This study investigates the effects of fermentation with Lactobacillus acidophilus JYLA-16 (La), Lactobacillus plantarum JYLP-375 (Lp), and Lactobacillus rhamnosus JYLR-005 (Lr) on the flavour profile of blueberry juice. This study showed that all LABs strains preferentially used glucose rather than fructose as the carbon source during fermentation. Lactic acid was the main fermentation product, reaching 7.76 g L-1 in La-fermented blueberry juice, 5.86 g L-1 in Lp-fermented blueberry juice, and 6.41 g L-1 in Lr-fermented blueberry juice. These strains extensively metabolized quinic acid, whereas oxalic acid metabolism was almost unaffected. Sixty-four volatile compounds were identified using gas chromatography-ion mobility spectrometry (GC-IMS). All fermented blueberry juices exhibited decreased aldehyde levels. Furthermore, fermentation with La was dominated by alcohols, Lp was dominated by esters, and Lr was dominated by ketones. Linear discriminant analysis of the electronic nose and principal component analysis of the GC-IMS data effectively differentiated between unfermented and fermented blueberry juices. This study informs LABs selection for producing desirable flavours in fermented blueberry juice and provides a theoretical framework for flavour detection. © 2023 Society of Chemical Industry.

Anthocyanin fingerprinting as an authentication testing tool for blueberry, aronia, and pomegranate juices

Anthocyanin fingerprinting as an authentication testing tool for blueberry, aronia, and pomegranate juices

Revalorización de residuos de arándano: Extracción polifenólica con tecnologías emergentes y convencionales

The blueberry juice industry generates residues after processing the fruit that could negatively impact the environment. However, blueberry by-products are rich in phenolic compounds, especially anthocyanins, which have shown positive health effects. Therefore, its revalorization for the formulation of functional ingredients becomes interesting. However, obtaining bioactive compounds from blueberry waste depends mainly on technology. Our bbjective is to discuss the effect of different conventional and emerging extraction technologies, such as ultrasound-assisted extraction, accelerated solvent extraction, and supercritical-CO2 extraction, in obtaining polyphenolic compounds from blueberry residues. As result, both conventional and emerging methods effectively recover polyphenolic compounds from the blueberry residue (Vaccinium spp.). However, extraction with emerging methods has other advantages since they are considered friendly to the environment by consuming less energy and using suitable solvents for the food industry.

Novel Probiotic Bacterium Rouxiella badensis subsp. acadiensis (Canan SV-53) Modulates Gut Immunity through Epigenetic Mechanisms.

Gut immune system homeostasis is crucial to overall host health. Immune disturbance at the gut level may lead to systemic and distant sites' immune dysfunction. Probiotics and prebiotics consumption have been shown to improve gut microbiota composition and function and enhance gut immunity. In the current study, the immunomodulatory and anti-inflammatory effects of viable and heat-inactivated forms of the novel probiotic bacterium Rouxiella badensis subsp. acadiensis (Canan SV-53), as well as the prebiotic protocatechuic acid (PCA) derived from the fermentation of blueberry juice by SV-53, were examined. To this end, female Balb/c mice received probiotic (viable or heat-inactivated), prebiotic, or a mixture of viable probiotic and prebiotic in drinking water for three weeks. To better decipher the immunomodulatory effects of biotics intake, gut microbiota, gut mucosal immunity, T helper-17 (Th17) cell-related cytokines, and epigenetic modulation of Th17 cells were studied. In mice receiving viable SV-53 and PCA, a significant increase was noted in serum IgA levels and the number of IgA-producing B cells in the ileum. A significant reduction was observed in the concentrations of proinflammatory cytokines, including interleukin (IL)-17A, IL-6, and IL-23, and expression of two proinflammatory miRNAs, miR-223 and miR425, in treated groups. In addition, heat-inactivated SV-53 exerted immunomodulatory properties by elevating the IgA concentration in the serum and reducing IL-6 and IL-23 levels in the ileum. DNA methylation analysis revealed the role of heat-inactivated SV-53 in the epigenetic regulation of genes related to Th17 and IL-17 production and function, including Il6, Il17rc, Il9, Il11, Akt1, Ikbkg, Sgk1, Cblb, and Smad4. Taken together, these findings may reflect the potential role of the novel probiotic bacterium SV-53 and prebiotic PCA in improving gut immunity and homeostasis. Further studies are required to ascertain the beneficial effects of this novel bacterium in the inflammatory state.

Protective effects of fermented blueberry juice with probiotics on alcohol-induced stomach mucosa injury in rats

Blueberry juice (BJ) contains a high concentration of biological components and current study assessed potential alternatives regarding bioactive compounds in blueberry juice after fermentation with probiotics. After fermentation with Lactobacillus plantarum and Lactobacillus casei, it was shown that BJ was characterized by more active substances, and the antioxidant capacity of BJ was also increased via the verification of the DPPH and the hydroxyl radical scavenging assays. Additionally, 15 anthocyanins and 9 polyphenols were identified with HPLC-MS in the probiotic fermented blueberry juice (FBJ): the relative content of several anthocyanins and polyphenols increased after fermentation. The pretreatment of both BJ and FBJ could attenuate gastric injuries, suppress oxidative stress and inflammatory via the inhibition of NF-κB pathway and induction of PGE2 level. Moreover, the protective effects of FBJ were significantly stronger than those of BJ. The findings outlined in the current study demonstrated that BJ can be utilized as a protective strategy against alcohol-induced gastric injuries, and the effects can be strengthened by fermentation with probiotics.