Showing retention factors for Polyphenols, total in Blueberry [Unknown species], pure juice with the process high-pressure processed Food Processing

Barba F.J., Esteve M.J., Frigola A. (2011) Physicochemical and nutritional characteristics of blueberry juice after high pressure processing. Food Research International IN PRESS

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Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
1.27	Blueberries	Blueberry juice high pressure, 200 Mpa, 5 min	24.5	31.3	mg/100 g fresh weight
1.17	Blueberries	Blueberry juice high pressure, 200 Mpa, 9 min	24.5	28.9	mg/100 g fresh weight
1.13	Blueberries	Blueberry juice high pressure, 200 Mpa, 15 min	24.5	27.9	mg/100 g fresh weight
1.07	Blueberries	Blueberry juice high pressure, 400 Mpa, 5 min	24.5	26.4	mg/100 g fresh weight
1.00	Blueberries	Blueberry juice high pressure, 400 Mpa, 9 min	24.5	24.5	mg/100 g fresh weight
1.23	Blueberries	Blueberry juice high pressure, 400 Mpa, 15 min	24.5	30.3	mg/100 g fresh weight
1.03	Blueberries	Blueberry juice high pressure, 600 Mpa, 5 min	24.5	25.3	mg/100 g fresh weight
1.04	Blueberries	Blueberry juice high pressure, 600 Mpa, 9 min	24.5	25.7	mg/100 g fresh weight
1.05	Blueberries	Blueberry juice high pressure, 600 Mpa, 15 min	24.5	25.9	mg/100 g fresh weight

Barba F.J., Jäger H., Meneses N., Esteve M.J., Frígola A., Knorr D. (2012) Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. Innovative Food Science and Emerging Technologies IN PRESS

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Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
1.01	Blueberries juice	Blueberry juice, pressurized at 600 MPa/5 min, 42°C	330.0	335.0	mg/100 g fresh weight