Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (Malus domestica) and Black Chokeberry (Aronia melanocarpa) Juice Blends

Abstract

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.

Keywords: anthocyanins; antioxidant activity; apple (Malus domestica); aronia (Aronia melanocarpa); heat treatment; mixed juices; polyphenolic compounds; sensory evaluation; storage.

Figure 1

Sensory analysis of the apple, black chokeberry, and mixed juices. A—Apple juice; BC—black chokeberry juice; ABC5—mixed juice A:BC = 95:5 (v/v); ABC10—mixed juice A:BC = 90:10 (v/v); ABC15—mixed juice A:BC = 85:15 (v/v); ABC20—mixed juice A:BC = 80:20 (v/v).