Project Number: 6435-44000-077-00
Start Date: Aug 10, 2010
End Date: Aug 09, 2015
In Objective 1, baseline benchmarks will be established for high to low levels of sensory attributes in regards to total and selected monomeric and polymeric polyphenol content in single-strength blueberry and pomegranate juices prepared from commercial concentrates that have been diluted to Code of Federal Regulations (CFR) minimum and/or commercial °Brix standards. Flavor intensities will be related to the concentrations of polyphenol compounds, sugars, acids, and key flavor compounds. In Objective 2, changes in °Brix, acidity, color, total phenolic and key polyphenolic compound contents, antioxidant capacity, and sensory profiles of model, single-strength blueberry and pomegranate juices will be assessed at the juice processing stages (control points). Processing conditions will be altered at stages to improve the flavor profiles of juices, purées, and functional beverages without adversely affecting phytonutrient content, solubility, stability, or bioavailability. In Objective 3, further optimization of flavor and phytonutrient content/bioavailability will be achieved by incorporating into the processing scheme, novel physical and chemical means, and via varietal selection and blending.