The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties

被引:85
作者
Grobelna, Anna [1 ]
Kalisz, Stanislaw [1 ]
Kieliszek, Marek [2 ]
机构
[1] Warsaw Univ Life Sci SGGW, Inst Food Sci, Dept Food Technol & Assessment, Nowoursynowska 159 C, PL-02776 Warsaw, Poland
[2] Warsaw Univ Life Sci SGGW, Inst Food Sci, Dept Food Biotechnol & Microbiol, Nowoursynowska 159 C, PL-02776 Warsaw, Poland
关键词
blue honeysuckle berry; apple; anthocyanins; polyphenols; antioxidant; juice; VITAMIN-C DEGRADATION; CHEMICAL-COMPOSITION; BIOACTIVE COMPOUNDS; PHENOLICS; COLOR; FOOD; L; CHALLENGES; GLYCOSIDES; CAPACITY;
D O I
10.3390/biom9110744
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anthocyanins and polyphenols in the blue honeysuckle berry juice was high (595.39 and 767.88 mg/100 mL, respectively). As the concentration of blue honeysuckle berry juice added to apple juice was increased, the polyphenol content also increased. The juices analyzed after 4 months of storage were lighter and showed a less intense red color than the juices analyzed directly after production. Antioxidant activity (ABTS assay) in the apple juice mixed with 10% blueberry juice was almost 3 times higher than the pure apple juice after 3 months of storage; the addition of 30% blueberry juice significantly increased the antioxidant activity of the apple juice. Thus, the results of this research have expanded the existing knowledge about the health and sensory properties of apple juice mixed with blue honeysuckle berry juice. These findings can be utilized in further research aiming at the development of new products that can meet consumer expectations.
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页数:14
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