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Monitoring effects on anthocyanins, non-anthocyanin phenolics and ORACFL values of Colombian bilberry (V. meridionale Swartz) during pulping and thermal operations

Processing of berries usually degrades anthocyanin and non-anthocyanin phenolics and diminishes antioxidant activity. In Colombia, jelly produced from the fruit of Vaccinium meridionale Swartz is a popular product among consumers. The aim of this study was to determine the effect of jelly processing...

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Gardado en:
Principais autores: Luke Howard, Cindi R. Brownmiller, G. Astrid Garzón
Formato: Artigo
Idioma:Inglês
Publicado: Elsevier 2024-07-01
Series:Heliyon
Assuntos:
Vaccinium meridionale
Pulping
Thermal processing
Jelly
Pomace
Phenolics
Acceso en liña:http://www.sciencedirect.com/science/article/pii/S2405844024095355
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