Blueberry (Vaccinium corymbosum L.) fruit, rich in anthocyanins, polyphenolics and antioxidant activity, has not been exploited fully for processing into juice. The objective of this study was to investigate the effect of commercial juice extraction enzymes (Cellubrix, Pectinex Ultra SPL, and Crystalzyme) on juice yield, total soluble solids (TSS), juice clarity, HPLC sugars profile, total anthocyanins (ACY), total phenolics (TPH), and antioxidant activity (assayed as FRAP). Enzyme treatments resulted in significantly (p ≤ 0.05) higher juice yield (86.91–87.29 mL/100 g with Pectinex and Crystalzyme as compared to 79.45 mL/100 g from control), higher juice clarity, and titratable acidity, and lower extraction loss. However, enzymes treatment had no effect on total soluble solids (°Brix), fructose, glucose, and total sugars. Generally, juice Hunter color values (L, a, and b), Hue angle (h°) and Chroma (C*) were affected positively by the enzymes treatment. As compared to the control (9.69 mg/100 mL), total ACY were significantly higher (11.49–12.90 mg/100 mL) in juice from enzyme-treated macerates; whereas there was no effect on TPH, determined as gallic acid equivalent (96-89‒101.30 mg GAE/100 mL) and FRAP antioxidant activity (3.87–3.97 μmol TE/100 mL). Total ACY, TPH, and FRAP were several-fold higher in the pomace than the juice.

蓝莓（Vaccinium corymbosum L.）果实富含花青素，多酚和抗氧化活性，尚未完全用于加工成果汁。这项研究的目的是研究商业果汁提取酶（Cellubrix，Pectinex Ultra SPL和Crystalzyme）对果汁产量，总可溶性固形物（TSS），果汁透明度，HPLC糖谱，总花色苷（ACY），总糖度的影响。酚类（TPH）和抗氧化剂活性（以FRAP分析）。酶处理导致显着（p ≤0.05）的果汁产量更高（Pectinex和Crystalzyme的果汁产量为86.91–87.29 mL / 100 g，而对照样品为79.45 mL / 100 g），更高的果汁澄清度，可滴定的酸度和较低的萃取损失。但是，酶处理对总可溶性固形物（白利糖度），果糖，葡萄糖和总糖没有影响。通常，酶处理对果汁亨特的颜色值（L，a和b），色相角（h°）和色度（C *）产生积极影响。与对照组（9.69 mg / 100 mL）相比，酶处理过的浸渍液汁液中的总ACY显着更高（11.49–12.90 mg / 100 mL）。而对TPH则没有影响，由没食子酸当量（96-89×101.30 mg GAE / 100 mL）和FRAP抗氧化活性（3.87–3.97μmolTE / 100 mL）确定。果渣中的总ACY，TPH和FRAP比果汁高几倍。