Effects of raw materials proportions on the sensory quality and antioxidant activities of apple/berry juice

• Autor(a) principal: TAN,Chang
• Data de Publicação: 2022
• Outros Autores: LI,Junxuan, XU,Chong, MENG,Hongwei, FENG,Ying
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100633
• topic: response surface methodology; berry juice; sensory property; antioxidant activity; electronic tongue

Abstract In this study, response surface methodology (RSM) was used to study the effects of proportions of raw materials on the antioxidant activities of juices comprising mixtures of apples and berries (mixed juice; MJ). Among the four juices added, Acanthopanax sessiliflorus juice (ASJ) and its interaction with other juices had the most influence on the antioxidant activities. The MJ was optimized by blending 30% apple juice (AJ), 5% raspberry juice (RJ), 20% BJ, and 20% ASJ with 25% water. Sensory evaluation (SE) scores, scavenging rates of 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) in MJ were 89.67%, 64.80%, and 73.30%, respectively. The results of electronic tongue (e-Tongue) analysis show that the MJ reduced sourness, astringency and bitterness and improved sensory acceptance. Total phenolic content (TPC) and free radical scavenging activities in MJ was also increased compared with individual component juices. These findings should provide guidance for formulating new apple/berry compound juices.