title: Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties.
abstract: Juice was pressed from black currants without enzyme treatment (NEB=Non-Enzymatic Berry) followed by re-pressing of the residue with enzymes (EPR=Enzymatic Press Residue) and the results were compared to the conventional enzyme-aided berry pressing (EB=Enzymatic Berry). EPR-juice had 9- and 5-fold higher contents of phenolic compounds compared with the NEB- and EB-juices, respectively. Effect of the low content and stability of phenolics was noticed as loss of the visual color in the NEB-juice during storage. The decrease in monomeric anthocyanins and the increase in phenolic acids were most severe in the NEB-juice, whereas the most significant decline in hydroxycinnamic acid derivatives occurred in the enzyme-treated juices. Storage in light induced less change in the phenolic composition in EPR-juice than in the two other juices. The study gave new knowledge on changes in individual metabolites, in sensory properties and in the shelf life of berry juices.
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: leenamaija.makila@utu.fi.
authors.forename: Leenamaija
authors.initials: L
authors.lastname: Mäkilä
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: oskar.laaksonen@utu.fi.
authors.forename: Oskar
authors.initials: O
authors.lastname: Laaksonen
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; The Kevo Subarctic Research Institute, University of Turku, FI-20014 Turku, Finland. Electronic address: heikki.kallio@utu.fi.
authors.forename: Heikki
authors.initials: H
authors.lastname: Kallio
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, China. Electronic address: baoru.yang@utu.fi.
authors.forename: Baoru
authors.initials: B
authors.lastname: Yang
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D003116:Color; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D031965:Ribes / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D010636:Phenols
keywords: Berry processing; Black currant; Phenolic compounds; Sensory; Storage