Industrial Crossflow-Microfiltered Andean Blackberry (Rubus glaucus Benth.) Juice: Bioactive Compounds, Consumer Acceptance, and Refrigerated Shelf-Life Stability

Andean blackberry is appreciated for its sensory attributes and bioactive compounds but has a short postharvest shelf life. Although thermal processing ensures microbiological safety, it may reduce fresh-like quality and heat-sensitive phytochemicals, highlighting the need for non-thermal technologies suitable for rural agroindustries. This study evaluated the recovery of anthocyanins and ellagitannins during the production of crossflow-microfiltered Andean blackberry juice, together with consumer acceptance and refrigerated shelf-life stability. Juice was produced using high-shear homogenization, enzymatic depectinization, microfiltration with 0.2 μm ceramic membranes, and ultra-clean packaging. Eight phenolic compounds were identified by UHPLC-DAD and UPLC-ESI-QToF-MS/MS. Anthocyanin recoveries ranged from 70 to 80%, whereas recoveries of sanguiin H-6 and ellagic acid exceeded 52% relative to the raw material. Losses occurred mainly during pressing and through retention in the cake. Consumer acceptance (82.9% overall liking) and Just-About-Right analysis indicated that the process preserved characteristic sensory attributes of Andean blackberry. The juice remained microbiologically stable for four months under refrigeration, with microbial populations below detection limits. Anthocyanins remained stable during storage, whereas ellagitannins exhibited compound-specific changes while the phenolic profile was preserved. These results demonstrate that the integrated process produced a refrigerated Andean blackberry juice while preserving bioactive compounds, fresh-like sensory quality, and microbiological stability.