Blueberry balsamic vinegar: bioactive compounds and antioxidant activity during processing and assessment of diverse evaporation techniques for juice

Abstract Blueberries are widely recognized for their beneficial health effects due to bioactive compounds content. In addition, balsamic vinegars trade developed quickly because of wide acceptance in gourmet food. A novel product made with second quality berries, being suitable human consumption, i.e., blueberry vinegar, was evaluated. This work aimed assess changes Total Anthocyanins (TA), Phenolics (TP), and antioxidant activity during production process at the following stages: raw material, blueberries juice after enzyme treatment, alcoholic substrate, concentrated vinegar. Additionally, three alternative evaporation systems, rotary vacuum evaporator, microwave microwave, were evaluated order determine concentration method that best retains TA TP its further use this process. The highest retention achieved by a evaporator. On other hand, both fermentation acetification negatively affected those vinegar production. However, mixing obtain allowed balancing nutrient reductions processing. present study showed gives rise an interesting possibility reduce losses fruit waste while getting added value products healthy qualities.