Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties




Mäkilä Leenamaija, Laaksonen Oskar, Kallio Heikki, Yang Baoru

PublisherELSEVIER SCI LTD

2017

Food Chemistry

221

422

430

9

0308-8146

1873-7072

DOIhttps://doi.org/10.1016/j.foodchem.2016.10.079



Juice was pressed from black currants without enzyme treatment
(NEB = Non-Enzymatic Berry) followed by re-pressing of the residue with
enzymes (EPR = Enzymatic Press Residue) and the results were compared to
the conventional enzyme-aided berry pressing (EB = Enzymatic Berry).
EPR-juice had 9- and 5-fold higher contents of phenolic compounds
compared with the NEB- and EB-juices, respectively. Effect of the low
content and stability of phenolics was noticed as loss of the visual
color in the NEB-juice during storage. The decrease in monomeric
anthocyanins and the increase in phenolic acids were most severe in the
NEB-juice, whereas the most significant decline in hydroxycinnamic acid
derivatives occurred in the enzyme-treated juices. Storage in light
induced less change in the phenolic composition in EPR-juice than in the
two other juices. The study gave new knowledge on changes in individual
metabolites, in sensory properties and in the shelf life of berry
juices.



Last updated on 2024-26-11 at 21:05