Color Stability and Bioactive Compound Retention in Patagonian Berry Pulps: Comparative Study of Pasteurization and Freezing Treatments

Berry pulps are valued for their intense color and bioactive compounds, which are susceptible to degradation during processing and storage. This study provides a comparative analysis of the effects of pasteurization (85 °C, 15 min) and frozen storage (−18 °C) on the physicochemical stability of four Patagonian berry pulps, including blackberry, raspberry, sour cherry, and blueberry, over a 12-month storage period. Color changes were evaluated using the CIELab system. Pasteurization caused significant increases in ΔE and L*, and reductions in a* and Chroma (p < 0.05), whereas frozen pulps showed minor changes and null ΔE at time zero. Hue angle shifts were mainly driven by storage time (p < 0.05). Overall, freezing better preserved color stability and bioactive quality.