Abstract / Description
Three prototypes of a blackberry-soy-flaxseed beverage were formulated and processed by pasteurization (71.1 °C, 3 s) or commercial sterilization (heating to 87 °C followed by immediate hot-fill). The effects of heat exposure on selected bioactive compounds (total phenolics, ellagitannins, anthocyanins, isoflavones and lignans) and physicochemical properties (pH, °Brix, turbidity, viscosity and color) were evaluated. Bioactive compounds were quantified by HPLC-DAD analytical methods. No significant changes (p > 0.05) were observed in the contents of total phenolic compounds, ellagitannins, cyanidin-3-glucoside, isoflavones (daidzein and genistein), or lignans, regardless of the heat regime applied or the beverage formulation. The pH and soluble solids were similar among the three beverages and did not change after heat treatments. The content of cyanidin-3-malonyl-glucoside, a polyphenol, significantly decreased (p