Monday, June 14, 2021

Bilberry juice processing

Processing fruit into juice is a popular product option and a way to extend marketing windows and shelf life of the berries. Berries can be frozen after harvesting to reduce the effects of pectin and gelling, as well as to extend utilization beyond the narrow harvest season.

Intact fruits from the frozen berries were thawed. The thawed bilberries then immediately heated to 95 °C for 2 min, and then cooled to 38 °C. Subsequently, the thawed berries were squeezed in a hydraulic juice press.

To improve juice recovery, berries can be treated with elevated temperatures. Heating or blanching the berries before pressing is a common step used in juicing fruits. Cold press extracted juice has a light blue color and delicate flavor, although hot press enzyme treated juice has a deep purple-blue color and stronger flavor.

Juices were pooled and diluted with ultra-pure water at the ratio of 1:1 (v/v). The juices were then cooled down to room temperature in a cold-water bath. The pH and °Brix were subsequently adjusted to 3.5 and 14.0 using sodium hydroxide and sucrose, respectively.
Bilberry juice processing

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