Version 1
: Received: 14 August 2023 / Approved: 14 August 2023 / Online: 14 August 2023 (13:37:55 CEST)
How to cite:
Wang, Y.; Liu, Y.; Ren, J.; Song, X. S. Effects of Adding Green Grape Juice to Cerasus humilis Juice on Chemical Composition and Antioxidant Properties. Preprints2023, 2023081051. https://doi.org/10.20944/preprints202308.1051.v1
Wang, Y.; Liu, Y.; Ren, J.; Song, X. S. Effects of Adding Green Grape Juice to Cerasus humilis Juice on Chemical Composition and Antioxidant Properties. Preprints 2023, 2023081051. https://doi.org/10.20944/preprints202308.1051.v1
Wang, Y.; Liu, Y.; Ren, J.; Song, X. S. Effects of Adding Green Grape Juice to Cerasus humilis Juice on Chemical Composition and Antioxidant Properties. Preprints2023, 2023081051. https://doi.org/10.20944/preprints202308.1051.v1
APA Style
Wang, Y., Liu, Y., Ren, J., & Song, X. S. (2023). Effects of Adding Green Grape Juice to Cerasus humilis Juice on Chemical Composition and Antioxidant Properties. Preprints. https://doi.org/10.20944/preprints202308.1051.v1
Chicago/Turabian Style
Wang, Y., Jing Ren and Xing Shun Song. 2023 "Effects of Adding Green Grape Juice to Cerasus humilis Juice on Chemical Composition and Antioxidant Properties" Preprints. https://doi.org/10.20944/preprints202308.1051.v1
Abstract
The objective of this investigation was to enhance the sensory appeal of Cerasus humilis (C. humilis) juice and ascertain potential interactions among bioactive compounds within a functional juice matrix. Sensory attributes, color, antioxidant potential, polyphenol and vitamin C (VC) concentrations, and sugar levels were assessed. Diverse dosage combinations were examined to determine their impact on the quality of both C. humilis and Green grape juices. Among the formulations, CG5 exhibited elevated antioxidant activit y and polyphenol content (455.02 mg TE/100 ml and 173.1 mg/100 ml, respectively), coupled with favorable consumer preference. Notable variations in compound content were observed across the seven analyzed juices. In the blended juices (CG1–CG5), interactions between distinct juices influenced VC and sugar levels, with other bioactives contributing to beneficial modifications, displaying a progressive rise. This study innovatively crafted delectable and convenient C. humilis juice, upholding its intrinsic high antioxidant activity, thereby presenting a novel avenue for marketable functional juice offerings.
Keywords
C. humilis; Green grape; Antioxidant properties; Polyphenolic compounds; Functional fruit juice
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
