Epidemiological studies provide convincing evidence that regular or increased consumption of fruits and fruit products may promote general good health and well-being and may contribute to the decrease in the risk of various chronic diseases. These are products that have been fortified or enriched to provide additional health-promoting benefits beyond the basic nutritional functions, able to enhance physiological function and to reduce the risk for diseases. In recent years, the growing interest of consumers in maintaining healthy lifestyles has increased the efforts of researchers and manufacturers in terms of the development of functional foods. The percentage losses of anthocyanins and polyphenols registered after heat treatment and storage increased with increasing addition levels of BC juice. Mixing A juice with BC juice at 95:5 and 90:10 volumetric ratios improved the color and enhanced the palatability and general acceptability of the juice. The soluble solids content, titratable acidity, total phenolic, total anthocyanin and ascorbic acid content, and antioxidant activity increased while the total soluble solids/titratable acidity ratio decreased with increasing addition levels of BC juice. Comparative studies on the effect of heat treatment (90 ☌, 10 min) and storage (four months, 20 ☌) on the physicochemical and antioxidant properties of apple, black chokeberry, and mixed juices were carried out.
Mixed juices were prepared from apple (A) juice and black chokeberry (BC) juice at 95:5 (ABC5), 90:10 (ABC10), 85:15 (ABC15), and 80:20 (ABC20) volumetric ratios. The aim of this study was to determine the potential of using black chokeberry juice as a health-promoting ingredient in apple juice with a view to develop a new functional food product and to increase the dietary consumption of bioactive compounds. Black chokeberries are a valuable source of anthocyanins and other phenolic compounds, but they are underutilized due to their unpalatable astringent taste.
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