Does pasteurization affect the antioxidant activity in the blueberries used to make TrueBlue?

Pasteurization will lessen heat sensitive vitamins such as Vitamin C, but will not have an affect on the antioxidant compounds (such as anthocyanins) in blueberries. Two studies done on the effect of storage and processing of blueberries showed that there is actually an increase in the anthocyanin content after the blueberries were frozen and processed. (Journal of Agricultural and Food Chemistry, 2002, 50:893-898.

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