Thermosonication impact on blueberry juice quality preservation

The FIVE A DAY rule promotes fruit juice consumption for its flavor and nutritional benefits, aiming to fulfill daily nutrient requirements. However, thermal processing challenges food products' nutritional quality, prompting a rise in non-thermal methods within the beverage market to promote healthier choices. This study explores the application of ultrasound, an emerging, cost effective, energy-efficient, and eco-friendly technology. Blueberries, recognized as superfruits for their high content of health-promoting compounds, were chosen for their phenolic and anthocyanin amounts. To develop a high-quality blueberry juice through the application of thermosonication treatments. • Safety indicator - Listeria innocua, a non-pathogenic surrogate of Listeria monocytogenes. • Quality indicators – Total phenolics, anthocyanins and rheological properties (shear rate and shear stress).