Abstract
Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anthocyanins and polyphenols in the blue honeysuckle berry juice was high (595.39 and 767.88 mg/100 mL, respectively). As the concentration of blue honeysuckle berry juice added to apple juice was increased, the polyphenol content also increased. The juices analyzed after 4 months of storage were lighter and showed a less intense red color than the juices analyzed directly after production. Antioxidant activity (ABTS assay) in the apple juice mixed with 10% blueberry juice was almost 3 times higher than the pure apple juice after 3 months of storage; the addition of 30% blueberry juice significantly increased the antioxidant activity of the apple juice. Thus, the results of this research have expanded the existing knowledge about the health and sensory properties of apple juice mixed with blue honeysuckle berry juice. These findings can be utilized in further research aiming at the development of new products that can meet consumer expectations.
Highlights
Fruit juices are important products for consumers looking for an alternative to fresh fruit
One of the aims of this study was to enrich the apple juice, which is poorer in polyphenols (A juice—47.39 mg/100 mL) with blue honeysuckle berry juice, which is rich in polyphenols (H juice—767.88 mg/100 mL)
The results of this study indicate that the addition of blue honeysuckle berry juice can enrich the apple juice with anthocyanins, and improve its prohealth properties
Summary
Fruit juices are important products for consumers looking for an alternative to fresh fruit. These are widely consumed by most people because of their freshness, sensory properties, and nutritional value. The contemporary food industry could not be developed without the production of new products that can exhibit health-promoting effects in addition to reducing the risk of certain diseases. Consumers value those raw materials that are known and liked by them, but are increasingly aware of the impact on health by foods produced using new and less used raw materials.
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