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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
- Food chemistry 2017 v.221 pp. 422-430
- anthocyanins, black currants, color, coumaric acids, enzymatic treatment, enzymes, fruit juices, metabolites, pressing, sensory properties, shelf life, storage conditions
- 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.