BLUEBERRY, SEA BUCKTHORN FRUITS AND APPLE BEVERAGE: BIOCHEMICAL AND SENSORIAL CHARACTERIZATION

Ana LEAHU, Cristina GHINEA, Sorina ROPCIUC

Abstract

This work aimed at optimizing the extraction of total phenolic (TP) and total monomeric anthocyanin (TMA) content for the development of a potentially functional wild blueberry smoothie (BP) with apple puree (AP), apple juice (AJ) and sea buckthorn puree (SBJ) in various proportions using conventional extraction (CE) and advanced extraction techniques [ultrasound-assisted (UAE)]. There were also analyzed the rheological behavior and the color attributes (lightness and redness respectively) of smoothie samples. S7 smoothie sample [30 AP/30 AJ/20 SBJ/20 BP (UAE)] provided a beverage with significant higher amount (21.40%) of anthocyanins (TMA) compared to sample S10 [30 AP/30 AJ/20 SBJ/20 BP (CE)] in which the extraction of anthocyanins was by the classical method. Further, different color attributes, particularly brightness (L *), redness (a *) and yellow (b *) decreased considerably for the samples with 15 and 20% addition of blueberry puree. Therefore, ultrasound-assisted extraction had a significant effect on the amount of anthocyanins extracted, compared to the classical extraction method.

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