Selected Properties of Juices from Black Chokeberry (<i>Aronia melanocarpa</i> L.) Fruits Preserved Using the PEF Method
Black chokeberry (<i>Aronia melanocarpa</i> L.) fruit and processed berries have very high biological value because they are a rich source of bioactive compounds. The method of black chokeberry juice preservation is of key importance. One of the more recent ways in which semiliquid and l...
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MDPI AG
2022-07-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/14/7008 |
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| author | Maciej Oziembłowski Magdalena Trenka Marta Czaplicka Damian Maksimowski Agnieszka Nawirska-Olszańska |
| author_facet | Maciej Oziembłowski Magdalena Trenka Marta Czaplicka Damian Maksimowski Agnieszka Nawirska-Olszańska |
| author_sort | Maciej Oziembłowski |
| collection | DOAJ |
| description | Black chokeberry (<i>Aronia melanocarpa</i> L.) fruit and processed berries have very high biological value because they are a rich source of bioactive compounds. The method of black chokeberry juice preservation is of key importance. One of the more recent ways in which semiliquid and liquid products can be preserved is the pulsed electric field (PEF) method. The aim of our study was to compare chosen physical and chemical properties of fresh and PEF-preserved chokeberry fruit juices derived from farms located in the vicinity of Cracow (Kraków). The analysis focused on the physical properties and chemical composition of black chokeberry juices, their bioactive compound content, and antioxidant activity. After using the PEF method, there was an increase in dry weight, sugars, and polyphenols, which could be caused by the slight evaporation of water during the process. During this process, antioxidant activity decreased, and ultra-weak luminescence slightly increased. The process of preserving juices using the PEF method is a good way to preserve the bioactive properties of the obtained aronia juices. |
| first_indexed | 2024-03-09T10:23:18Z |
| format | Article |
| id | doaj.art-8396e9a120ca4be8a8dedc3218b6b2b0 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T10:23:18Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-8396e9a120ca4be8a8dedc3218b6b2b02023-12-01T21:51:12ZengMDPI AGApplied Sciences2076-34172022-07-011214700810.3390/app12147008Selected Properties of Juices from Black Chokeberry (<i>Aronia melanocarpa</i> L.) Fruits Preserved Using the PEF MethodMaciej Oziembłowski0Magdalena Trenka1Marta Czaplicka2Damian Maksimowski3Agnieszka Nawirska-Olszańska4Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, 50-375 Wrocław, PolandDepartment of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, 50-375 Wrocław, PolandDepartment of Horticulture Wroclaw, University of Environmental and Life Sciences, 50-375 Wrocław, PolandDepartment of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, 50-375 Wrocław, PolandDepartment of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, 50-375 Wrocław, PolandBlack chokeberry (<i>Aronia melanocarpa</i> L.) fruit and processed berries have very high biological value because they are a rich source of bioactive compounds. The method of black chokeberry juice preservation is of key importance. One of the more recent ways in which semiliquid and liquid products can be preserved is the pulsed electric field (PEF) method. The aim of our study was to compare chosen physical and chemical properties of fresh and PEF-preserved chokeberry fruit juices derived from farms located in the vicinity of Cracow (Kraków). The analysis focused on the physical properties and chemical composition of black chokeberry juices, their bioactive compound content, and antioxidant activity. After using the PEF method, there was an increase in dry weight, sugars, and polyphenols, which could be caused by the slight evaporation of water during the process. During this process, antioxidant activity decreased, and ultra-weak luminescence slightly increased. The process of preserving juices using the PEF method is a good way to preserve the bioactive properties of the obtained aronia juices.https://www.mdpi.com/2076-3417/12/14/7008ultra-weak luminescenceantioxidant activitypolyphenolssugarspulsed electric field |
| spellingShingle | Maciej Oziembłowski Magdalena Trenka Marta Czaplicka Damian Maksimowski Agnieszka Nawirska-Olszańska Selected Properties of Juices from Black Chokeberry (<i>Aronia melanocarpa</i> L.) Fruits Preserved Using the PEF Method Applied Sciences ultra-weak luminescence antioxidant activity polyphenols sugars pulsed electric field |
| title | Selected Properties of Juices from Black Chokeberry (<i>Aronia melanocarpa</i> L.) Fruits Preserved Using the PEF Method |
| title_full | Selected Properties of Juices from Black Chokeberry (<i>Aronia melanocarpa</i> L.) Fruits Preserved Using the PEF Method |
| title_fullStr | Selected Properties of Juices from Black Chokeberry (<i>Aronia melanocarpa</i> L.) Fruits Preserved Using the PEF Method |
| title_full_unstemmed | Selected Properties of Juices from Black Chokeberry (<i>Aronia melanocarpa</i> L.) Fruits Preserved Using the PEF Method |
| title_short | Selected Properties of Juices from Black Chokeberry (<i>Aronia melanocarpa</i> L.) Fruits Preserved Using the PEF Method |
| title_sort | selected properties of juices from black chokeberry i aronia melanocarpa i l fruits preserved using the pef method |
| topic | ultra-weak luminescence antioxidant activity polyphenols sugars pulsed electric field |
| url | https://www.mdpi.com/2076-3417/12/14/7008 |
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