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

Autor: Mäkilä L; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: leenamaija.makila@utu.fi., Laaksonen O; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: oskar.laaksonen@utu.fi., Kallio H; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; The Kevo Subarctic Research Institute, University of Turku, FI-20014 Turku, Finland. Electronic address: heikki.kallio@utu.fi., Yang B; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, China. Electronic address: baoru.yang@utu.fi.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2017 Apr 15; Vol. 221, pp. 422-430. Date of Electronic Publication: 2016 Oct 20.
DOI: 10.1016/j.foodchem.2016.10.079
Abstrakt: 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.
(Copyright © 2016 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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