Evaluation of processing effects on anthocyanin content and colour modifications of blueberry (Vaccinium spp.) extracts: Comparison between HPLC-DAD and CIELAB analyses
Colour is the first organoleptic property that consumers appreciate of a foodstuff. In blueberry (Vaccinium
spp.) fruits, the anthocyanins are the principal pigments determining the colour as well as many of the
beneficial effects attributed to this functional food. Commercial blueberry-derived products represent
important sources of these healthy molecules all year round.
In this study, blueberries were produced into purees comparing two homogenization methods and fur-