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Blueberry Puree
Description
Blueberries are the whole, ripe, sound, frozen fruit of the blueberry bush. They are clened, washed, quick frozen, stemmed, packed and maintained at freezer temperatures until required for use. The berries are USDA Grade A or US Fancy, and are dark blue-purple, with few red-purple berries interspersed, possessing a sweet, mildly tart, fruity taste and odor-free from chemical, rancid or musty characteristics. A single strength blueberry puree, derived from fresh or frozen blueberries. This product is heated to 190 degrees Fahrenheit for a short time, before being puréed. This enhances the flavor and color. It is available with or without seeds
Product Specifications
| Weight Per Gallon | 7.52 lbs |
| Brix | 8–10 |
| Pulp Content | 80–90% |
| Foreign Material | meets USDA standards |
| Bacterial Analysis | meets commercial standards |
| pH | 2.7–3.1 |
| Acidity | 20% total Citric acid |
| Screen Size | .045 with seeds / .003 without seeds |
| Shelf Life | 5 yers minimum at zero degrees Fahrenheit |
Analysis by Volume
The whole, ripe, sound, frozen fruit has been cleaned, washed, stemmed, packed, blast frozen and maintained at freezer temperatures until required for use. The berries are USDA Grade A and are purple-blue, possessing a sweet/tart flavor balance
| Aerobic Plate Count | 100 per gram |
| Total Coliform | negligible |
| E.coli | negligible |
| pH | 3.0 |
| Yeast & Mold | less than 5 per gram |
| Titratable Acidity NaOH | 202 ml/L 100 grams |
| Total Solids | 8–10 % |
Shelf Life and Storage
18 months minimum at zero degrees Fahrenheit or below.
Nutritional Information
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 239 kJ (57 kcal) |
| Carbohydrates | 14.5 g |
| - Dietary fiber | 2.4 g |
| Fat | 0.3 g |
| Protein | 0.7 g |
| Vitamin A | 54 IU |
| - lutein and zeaxanthin | 80 μg |
| Thiamine (Vit. B1) | 0.04 mg (3%) |
| Riboflavin (Vit. B2) | 0.04 mg (3%) |
| Niacin (Vit. B3) | 0.42 mg (3%) |
| Pantothenic acid (B5) | 0.1 mg (2%) |
| Vitamin B6 | 0.1 mg (8%) |
| Folate (Vit. B9) | 6 μg (2%) |
| Vitamin C | 10 mg (17%) |
| Vitamin E | 0.6 mg (4%) |
| Calcium | 6 mg (1%) |
| Iron | 0.3 mg (2%) |
| Magnesium | 6 mg (2%) |
| Phosphorus | 12 mg (2%) |
| Potassium | 77 mg (2%) |
| Zinc | 0.2 mg (2%) |
| manganese 0.3 mg | 20% |
| vitamin K 19 mcg | 24% |
| Percentages are relative to US recommendationsfor adults. Source: USDA Nutrient database |
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Other Facts
Research on the potential antidisease effects of blueberries
Researchers have shown blueberries contain pterostilbene, anthocyanins, proanthocyanidins, resveratrol, flavonols, and tannins, which inhibit mechanisms of cancer cell development and inflammation in vitro.[26][27][28][29] Similar to red grape, some blueberry species contain in their skins significant levels ofpterostilbene,[30] a phytochemical.
Although most studies below were conducted using the highbush cultivar of blueberries (V. corymbosum), content of polyphenol antioxidants and anthocyanins in lowbush (wild) blueberries (V. angustifolium) exceeds values found in highbush species.[31]
At a 2007 symposium on berry health benefits, reports showed consumption of blueberries (and similar berry fruits including cranberries) may alleviate the cognitive decline occurring in Alzheimer's disease and other conditions of aging.[22]
Proanthocyanidin, a chemical isolated from blueberry leaves, can block replication of the hepatitis C virus and might help to delay disease spread in infected individuals if ingested as a dietary supplement at a dosage 1/100th of the toxic threshold.[32]
Feeding blueberries to animals lowers brain damage in experimental stroke.[33][34] Research at Rutgers[35] has also shown that blueberries may help prevent urinary tract infections.
Dr. Arpita Basu, an assistant professor of nutrition at Oklahoma State University, showed in several laboratory-based animal and cell studies that anthocyanins, found in blueberries, cause blood vessels to relax and increase production of nitric oxide that helps in maintaining normal blood pressure.[36]
Other animal studies found blueberry consumption lowered cholesterol and total blood lipid levels, possibly affecting symptoms of heart disease.[37]Additional research showed that blueberry consumption in rats altered glycosaminoglycans which are vascular cell components affecting control of blood pressure.[38]
A study soon to be published in the Journal of Agricultural and Food Chemistry found supplementation of diets with wild blueberry juice enhanced memoryand learning in older adults, while reducing blood sugar and symptoms of depression.[39]
Categories
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Black Raspberry Seedless Purée is obtained from properly washed, unacidified, unfermented, unsweetened, ripened black raspberries
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