Relationships between colour parameters, phenolic content and sensory changes of processed blueberry, elderberry and blackcurrant commercial juices

CASATI, CAROLINA; SANCHEZ, VIRGINIA; BAEZA, ROSA; MAGNANI, NATALIA; EVELSON, PABLO; ZAMORA, CLARA

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2012 vol. 47 p. 1728 - 1736

0950-5423

There is an increased interest in the consumption of fruits containing high phenolic concentrations such as berry fruits. Attractive colour of berries plays a vital role for consumer acceptance. The aim of this work was to evaluate colour parameters (a*, b*, L*), phenolic content and sensory changes of blueberry, elderberry and blackcurrant (BC) pasteurised commercial juices during accelerate storage. Initial phenolic concentration was 3.21, 10.06, 10.72gGAEL -1 for blueberry, elderberry and BC, respectively. Moreover, phenolic concentration of all juices decreased by approximately 40% throughout the first 30days. Blueberry exhibited a substantial decrease in a* (40%) in the first 30days, while elderberry presented a gradual decrease and BC only presented a slight decrease (7%) at the end of storage. Colour preferences decreased when storage time increased. However, when consumers were informed that ´the juices are a rich source of phenolics, which contribute to reducing risk of suffering chronic diseases´, a high level of purchase intention was obtained.