Selected Properties of Juices from Black Chokeberry (Aronia melanocarpa L.) Fruits Preserved Using the PEF Method

Abstract

Black chokeberry (Aronia melanocarpa L.) fruit and processed berries have very high biological value because they are a rich source of bioactive compounds. The method of black chokeberry juice preservation is of key importance. One of the more recent ways in which semiliquid and liquid products can be preserved is the pulsed electric field (PEF) method. The aim of our study was to compare chosen physical and chemical properties of fresh and PEF-preserved chokeberry fruit juices derived from farms located in the vicinity of Cracow (Kraków). The analysis focused on the physical properties and chemical composition of black chokeberry juices, their bioactive compound content, and antioxidant activity. After using the PEF method, there was an increase in dry weight, sugars, and polyphenols, which could be caused by the slight evaporation of water during the process. During this process, antioxidant activity decreased, and ultra-weak luminescence slightly increased. The process of preserving juices using the PEF method is a good way to preserve the bioactive properties of the obtained aronia juices.

Toward gentle chokeberry juice production by ultrasound-assisted enzymatic maceration

“…Nevertheless, all six juices showed similar values of physicochemical parameters that had been reported for chokeberry juices ( Tolic et al, 2015 ). The application of other novel techniques such as pulsed electric fields (PEF) showed slightly increased anthocyanin contents and had no negative effect on chokeberry juice ( Oziembłowski et al, 2022 ).…”

The Influence of Pulsed Electric Field and Air Temperature on the Course of Hot-Air Drying and the Bioactive Compounds of Apple Tissue

“…Additionally, the authors suggested that the increase in the glucose content of PEF-treated samples might be caused by the decomposition of carbohydrates in such a way that it can affect other carbohydrates, and also improve the extractability of sugars [ 43 ]. Furthermore, PEF pretreatment of chokeberry juice sources from six different farms resulted in an increase in the total sugar content in all cases [ 44 ]. In turn, Rybak et al [ 45 ] recorded that PEF pretreatment with an electric field intensity of 1 or 3 kJ/kg conducted before convective or microwave-convective drying affected the significant decrease in total sugar content in red bell pepper samples.…”

Effect of Cold Brew Coffee Storage in Industrial Production on the Physical-Chemical Characteristics of Final Product

“…A UPLC BEH C18 column (1.7 µm, 2.1 mm × 100 mm, Waters Corporation, Milford, MA, USA) was used. Samples (10 µL) were eluted according to the linear gradient described previously by Oziembłowski et al [12]. Each compound was optimized to its estimated molecular mass in the negative mode, before and after fragmentation, and monitored at 320 nm.…”