Changes in colour parameters and anthocyanin content of aseptically filled sour cherry juice during storage

Abstract

To overcome the problems of seasonality and geographical location in fruit production and processing, the production of aseptic semi-finished juice is an excellent solution. Even without refrigeration, aseptic pressing has a shelf life of more than a year, making it possible to produce finished products all year round. The production technology involves the addition of ascorbic acid to the pulp to fix or preserve colour. There is an increasing customer demand for ascorbic acid substitutes on the international market. In Hungary, one of the most important exports is aseptic sour cherry juice. In our work, ascorbic acid used for colour fixation was replaced by acerola concentrate. The anthocyanin content and colour coordinate values (L*, a*, b*, H, C) of aseptically filled sour cherry juice were determined and compared with the control sample during the 12 months of storage.

Enrichment of apple juice with antioxidant-rich elderberry (Sambucus nigra L) pomace extract

“…The antioxidant results obtained for control juice agree with the results of other researchers (Kahle et al, 2005;Ribárszki and Stéger-Máté, 2022). Results of EPA samples agree with the results measured in elderberry juice by Vujanović et al (2020).…”

Heat, ultrasound, and microwave assisted extraction methods for recovering bioactive components from hawthorn fruit (Crataegus monogyna Jacq.)

“…Depending on their pH, anthocyanidins can be reddish, pinkish, or orange (Piyapanrungrueang et al, 2016). Anthocyanidins are known for their health benefits as antioxidants and anti-inflammatories (Ribárszki et al, 2022;Joseph et al, 2014). Studies have shown that anthocyanins can reduce the occurrence of heart or blood vessel diseases, glucose-related issues, and cancer.…”