Changes in quality properties and antioxidant activity of blueberry juice under different storage temperatures and times

The wet ultrafine pulverizer grinding technology, composite enzymatic hydrolysis technology, and ultrasonic sterilization technology were used to prepare blueberry juice, and the physicochemical properties, active substance content, and antioxidant activity of blueberry juice were analyzed under different storage temperatures and times. Results showed that the pH and soluble solid content of blueberry juice decreased by more than 10% under storage at 25 ℃ and 37 ℃ for 60 days, and the total bacterial count and color difference of blueberry juice significantly increased with increasing storage time (P < 0. 05), with the total bacterial count increasing to 3. 76 and 5. 23 lgCFU / mL, respectively. The contents of anthocyanins, total flavonoids, and total phenols in blueberry juice gradually decreased under different storage temperatures and times, with the most significant changes observed under storage at 37 ℃ . Under storage at 37 ℃ for 60 days, the contents of anthocyanins, total flavonoids, and total phenols in blueberry juice decreased to 437. 08 mg / L, 2. 47 g / L, and 2. 73 g / L, respectively. The antioxidant activity of blueberry juice was significantly positively correlated with polyphenol content under different storage temperatures and times (P < 0. 01), with the ability to scavenge DPPH free radicals playing a dominant role in the strong antioxidant effect of blueberry juice. Thus, low temperature and short-term storage (4 ℃, 30 days) will be more conducive to maintaining the physicochemical properties, active substance content, and antioxidant activity of blueberry juice. This result provides a theoretical basis for maintaining the quality properties of blueberry juice and extending its shelf-life. © 2025 China National Research Institute of Food and Fermentation Industries Co. Ltd. All rights reserved.