{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,27]],"date-time":"2026-05-27T23:53:33Z","timestamp":1779926013458,"version":"3.53.1"},"reference-count":39,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2016,7,28]],"date-time":"2016-07-28T00:00:00Z","timestamp":1469664000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004602","name":"Program for New Century Excellent Talents in University","doi-asserted-by":"publisher","award":["NCET\u201012\u20100749"],"award-info":[{"award-number":["NCET\u201012\u20100749"]}],"id":[{"id":"10.13039\/501100004602","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2017,3]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Blueberry products have various health benefits due to their high content of dietary anthocyanins. The aim of this study was to investigate the impact of fermentation and sterilization on total anthocyanin content, composition and some quality attributes of blueberry puree. The blueberry puree used here was fermented for 40\u2009h at 37\u2009\u00b0C by <jats:italic>Lactobacillus<\/jats:italic> after sterilization. The method of ultra\u2010performance liquid chromatography\u2013mass spectrometry was optimized for the rapid analysis of anthocyanins. Quality attributes including <jats:styled-content style=\"fixed-case\">pH<\/jats:styled-content>, color, total soluble solids and viscosity were measured.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>A total of 21 anthocyanins and five anthocyanidins were quantified by ultra\u2010performance liquid chromatography. Fermented blueberry had reduced total anthocyanin content (29%) and levels of individual anthocyanins compared with fresh blueberry. Total anthocyanin content was decreased 46% by sterilization, and different degradation behavior of individual anthocyanin was appeared between fermented and sterilized\u2013fermented blueberry puree. Fermentation and sterilization decreased the total soluble solids and <jats:styled-content style=\"fixed-case\">pH<\/jats:styled-content> and changed color parameters, while minimally influencing viscosity.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSIONS<\/jats:title><jats:p>The loss of total anthocyanin content by fermentation was related to the unstable structure of blueberry anthocyanins. Anthocyanins are sensitive to temperature (&gt;80\u2009\u00b0C), and degradation of anthocyanins by sterilization in blueberry should be considered in the fermentation procedure. \u00a9 2016 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.7885","type":"journal-article","created":{"date-parts":[[2016,7,7]],"date-time":"2016-07-07T06:12:58Z","timestamp":1467871978000},"page":"1459-1466","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":29,"title":["Effect of fermentation and sterilization on anthocyanins in blueberry"],"prefix":"10.1002","volume":"97","author":[{"given":"Qixing","family":"Nie","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Nanchang University  Nanchang 330047 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lei","family":"Feng","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Nanchang University  Nanchang 330047 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jielun","family":"Hu","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Nanchang University  Nanchang 330047 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sunan","family":"Wang","sequence":"additional","affiliation":[{"name":"Canadian Food and Wine Institute Niagara College  Niagara\u2010on\u2010the\u2010Lake Ontario L0S 1\u2009J0 Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haihong","family":"Chen","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Nanchang University  Nanchang 330047 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaojun","family":"Huang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Nanchang University  Nanchang 330047 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shaoping","family":"Nie","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Nanchang University  Nanchang 330047 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tao","family":"Xiong","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Nanchang University  Nanchang 330047 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingyong","family":"Xie","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Nanchang University  Nanchang 330047 China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2016,7,28]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12024"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf400823s"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/81.1.317S"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/78.3.570S"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1089\/jmf.2012.2241"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/01635581.2012.657766"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1089\/jmf.2006.147"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf3055455"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408347.2012.680343"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf034596w"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2015.09.005"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2009.04.032"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf203812w"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.07.072"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.201200678"},{"key":"e_1_2_6_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2006.02963.x"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12934-015-0250-4"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.1080\/09571269908718180"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf047947v"},{"key":"e_1_2_6_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12161-013-9753-y"},{"key":"e_1_2_6_22_1","unstructured":"ICH Validation of analytical procedures: text and methodology. 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