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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #310699
Title: Not-from concentrate blueberry juice extraction utilizing frozen fruit, heated mash and enzyme processes

Author
item STEIN-CHISHOLM, R - Louisiana State University
item FINLEY, J - Louisiana State University
item LOSSO, J - Louisiana State University
item Beaulieu, John

Submitted to: HortTechnology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/5/2016
Publication Date: 2/15/2017
Citation: Stein-Chisholm, R.E., Finley, J.W., Losso, J., Beaulieu, J.C. 2017. Not-from concentrate blueberry juice extraction utilizing frozen fruit, heated mash and enzyme processes. HortTechnology. 27:30-36.

Interpretive Summary: The process of making blueberry juice has multiple steps, and to evaluate how each of these steps influence juice recovery, bench top and pilot scale experiments were performed. In small scale bench top trials, southern highbush and rabbiteye blueberries were pressed at varying temperatures to determine the effect on juice recovery. The different temperatures included fresh berries, frozen then thawed berries, and frozen then heated berries. Two commercial pectin degrading enzymes were evaluated as well. The berries were pressed and juice recovery was calculated. The highest recovery (77.8 ± 0.4 %) was attained by heating frozen berries and treating with enzyme. Using this preliminary data, the optimum juice recovery method was then transferred to pilot scale processing. Rabbiteye blueberries were heated and treated with enzyme then pressed. Not-from-concentrate juice recovery from the pilot plant was 74.0 ± 0.9 %. With this information, the further development of juice processes will increase the production of healthy juice products for consumers. The ability to freeze berries before processing allows producers to juice berries beyond the harvest season and maintain quality juice products.

Technical Abstract: Making blueberry juice has multiple steps, and to evaluate how these steps influence juice recovery, bench top and pilot scale experiments were performed. In lab scale trials, southern highbush and rabbiteye blueberries were pressed at varying temperatures. Temperatures included fresh, frozen then thawed, and heated berries. Two commercial pectinase enzymes were evaluated as well. The berries were pressed and juice recovery was calculated. The highest recovery (77.8 ± 0.4 %) was attained by heating frozen berries and treating with enzyme. Using this preliminary data, the optimum juice recovery method was then transferred to pilot scale processing. Rabbiteye blueberries were heated and treated with enzyme then pressed. Not-from-concentrate free juice recovery from the pilot plant was 74.0 ± 0.9 %. A total juice recovery was calculated to be 87 ± 0.6 %. With this information, the further development of juice processes will increase the production of healthy juice products for consumers.