Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (<i>Malus domestica</i>) and Black Chokeberry (<i>Aronia melanocarpa</i>) Juice Blends
Black chokeberries are a valuable source of anthocyanins and other phenolic compounds, but they are underutilized due to their unpalatable astringent taste. The aim of this study was to determine the potential of using black chokeberry juice as a health-promoting ingredient in apple juice with a vie...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-08-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/11/15/2027 |
| _version_ | 1797412654480883712 |
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| author | Violeta Nour |
| author_facet | Violeta Nour |
| author_sort | Violeta Nour |
| collection | DOAJ |
| description | Black chokeberries are a valuable source of anthocyanins and other phenolic compounds, but they are underutilized due to their unpalatable astringent taste. The aim of this study was to determine the potential of using black chokeberry juice as a health-promoting ingredient in apple juice with a view to develop a new functional food product and to increase the dietary consumption of bioactive compounds. Mixed juices were prepared from apple (A) juice and black chokeberry (BC) juice at 95:5 (ABC5), 90:10 (ABC10), 85:15 (ABC15), and 80:20 (ABC20) volumetric ratios. Comparative studies on the effect of heat treatment (90 °C, 10 min) and storage (four months, 20 °C) on the physicochemical and antioxidant properties of apple, black chokeberry, and mixed juices were carried out. The soluble solids content, titratable acidity, total phenolic, total anthocyanin and ascorbic acid content, and antioxidant activity increased while the total soluble solids/titratable acidity ratio decreased with increasing addition levels of BC juice. Mixing A juice with BC juice at 95:5 and 90:10 volumetric ratios improved the color and enhanced the palatability and general acceptability of the juice. The percentage losses of anthocyanins and polyphenols registered after heat treatment and storage increased with increasing addition levels of BC juice. |
| first_indexed | 2024-03-09T05:05:21Z |
| format | Article |
| id | doaj.art-ac661fbebceb41ff85ac6197a01676e7 |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-09T05:05:21Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-ac661fbebceb41ff85ac6197a01676e72023-12-03T12:55:28ZengMDPI AGPlants2223-77472022-08-011115202710.3390/plants11152027Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (<i>Malus domestica</i>) and Black Chokeberry (<i>Aronia melanocarpa</i>) Juice BlendsVioleta Nour0Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, RomaniaBlack chokeberries are a valuable source of anthocyanins and other phenolic compounds, but they are underutilized due to their unpalatable astringent taste. The aim of this study was to determine the potential of using black chokeberry juice as a health-promoting ingredient in apple juice with a view to develop a new functional food product and to increase the dietary consumption of bioactive compounds. Mixed juices were prepared from apple (A) juice and black chokeberry (BC) juice at 95:5 (ABC5), 90:10 (ABC10), 85:15 (ABC15), and 80:20 (ABC20) volumetric ratios. Comparative studies on the effect of heat treatment (90 °C, 10 min) and storage (four months, 20 °C) on the physicochemical and antioxidant properties of apple, black chokeberry, and mixed juices were carried out. The soluble solids content, titratable acidity, total phenolic, total anthocyanin and ascorbic acid content, and antioxidant activity increased while the total soluble solids/titratable acidity ratio decreased with increasing addition levels of BC juice. Mixing A juice with BC juice at 95:5 and 90:10 volumetric ratios improved the color and enhanced the palatability and general acceptability of the juice. The percentage losses of anthocyanins and polyphenols registered after heat treatment and storage increased with increasing addition levels of BC juice.https://www.mdpi.com/2223-7747/11/15/2027apple (<i>Malus domestica</i>)aronia (<i>Aronia melanocarpa</i>)mixed juicesanthocyaninspolyphenolic compoundsantioxidant activity |
| spellingShingle | Violeta Nour Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (<i>Malus domestica</i>) and Black Chokeberry (<i>Aronia melanocarpa</i>) Juice Blends Plants apple (<i>Malus domestica</i>) aronia (<i>Aronia melanocarpa</i>) mixed juices anthocyanins polyphenolic compounds antioxidant activity |
| title | Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (<i>Malus domestica</i>) and Black Chokeberry (<i>Aronia melanocarpa</i>) Juice Blends |
| title_full | Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (<i>Malus domestica</i>) and Black Chokeberry (<i>Aronia melanocarpa</i>) Juice Blends |
| title_fullStr | Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (<i>Malus domestica</i>) and Black Chokeberry (<i>Aronia melanocarpa</i>) Juice Blends |
| title_full_unstemmed | Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (<i>Malus domestica</i>) and Black Chokeberry (<i>Aronia melanocarpa</i>) Juice Blends |
| title_short | Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (<i>Malus domestica</i>) and Black Chokeberry (<i>Aronia melanocarpa</i>) Juice Blends |
| title_sort | quality characteristics anthocyanin stability and antioxidant activity of apple i malus domestica i and black chokeberry i aronia melanocarpa i juice blends |
| topic | apple (<i>Malus domestica</i>) aronia (<i>Aronia melanocarpa</i>) mixed juices anthocyanins polyphenolic compounds antioxidant activity |
| url | https://www.mdpi.com/2223-7747/11/15/2027 |
| work_keys_str_mv | AT violetanour qualitycharacteristicsanthocyaninstabilityandantioxidantactivityofappleimalusdomesticaiandblackchokeberryiaroniamelanocarpaijuiceblends |