The influence of addition of cranberrybush juice to pear juice on chemical composition and antioxidant properties

Journal of Food Science and Technology
Sabina Lachowicz, Jan Oszmiański

Abstract

The aim of this study was to verify whether interactions between bioactive compounds play an important role in the creation of functional fruit juices. Assessment of organoleptic parameters, colour, total soluble solids (TSS), total titratable acidity (TTA), antioxidant activity, polyphenols and vitamin C content and the interaction factor was performed. The juices were analysed before and after 5 months of storage at 25 °C. The effect of different dose mixtures on the quality of pear and cranberrybush juice was observed. The degree of consumer acceptance of the mixture of juices and the ratio TSS/TTA, which influence the preferences of consumers, were higher in the case of products PC1 and PC2. The analysed products differed significantly in the content of bioactive compounds, the highest content of phenolic compounds being observed for PC5. Taking into account the analysis of the interaction between juices, the most active was the PC2 juice.

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Citations

Jun 4, 2019·Phytotherapy Research : PTR·Alessandra DurazzoAntonello Santini
Jun 5, 2020·Foods·Predrag PutnikDanijela Bursać Kovačević
Nov 11, 2020·Nutrients·Dominika KajszczakAnna Podsędek
Mar 7, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Dasha MihaylovaAnna Lante

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