Abstract
This study was conducted to analyze the impact of sodium benzoate (SB), potassium sorbate (PS), and citric acid (CA) on the physicochemical properties, bioactive components, antioxidant activity, and color of Blackberry juice during storage at 4 °C. The total content of phenol (14 mg/100 g), anthocyanin (32.26 µg/100 g), proanthocyanidin (203.01 mg/100 g), and antioxidant activity (723.62 mmol/100 g) of juice prepared with preservatives (SB + PS + CA) substantially increased on the first day than those of the juice made with preservatives (SB + PS) and without preservatives. On the other hand, total phenol content and color values (L* and a*) increased while the amount of anthocyanin, flavonoid, and antioxidant activity declined for all samples over the storage period. A strong correlation between anthocyanin and flavonoid, anthocyanin and DPPH, anthocyanin and total sugar, phenol and acidity were observed. Therefore, preservatives (sodium benzoate, potassium sorbate, and citric acid were used to manufacture Blackberry juice, a practical approach to maintain nutritional quality.
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