Jugos, bebidas, vinos y licoresSep. 10, 2020
Estudio revela como mantener la calidad del jugo de grosellas mientras están almacenados (en inglés)
Blackcurrant juices prepared with or without enzyme treatment at industrial scale were stored at room temperature or+4 °C for 1 year, and their sensory profles, chemical composition and rheological properties were investigated.
The juice without enzyme treatment had less intense colour and it was perceived and measured as more viscose than the juice produced with enzyme assistance. Content of monomeric anthocyanins decreased signifcantly during storage in both juice types under
both storing conditions.
However, changes in colour intensity were observed only in the non-enzymatic juices. In the discrimination tests based on the appearance, the stored samples were detected as signifcantly diferent. Storage resulted in signifcant changes in contents of hydroxycinnamic acids and favonols, but this did not have an impact on the bitterness or astringency of the juices.
Source: wageningenacademic/September 4th, 2020