Preparation of Black Chokeberry Juice Beverage and Evaluation of Its Quality and Antioxidant Activity

WANG Sipu; ZHU Dan; NING Zhixue; ZHU Libin; NIU Guangcai; WEI Wenyi; MIAO Xinyue

doi:10.13386/j.issn1002-0306.2021020002

Volume 42 Issue 20

Oct. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(20): 86-93. > DOI: 10.13386/j.issn1002-0306.2021020002

WANG Sipu, ZHU Dan, NING Zhixue, et al. Preparation of Black Chokeberry Juice Beverage and Evaluation of Its Quality and Antioxidant Activity[J]. Science and Technology of Food Industry, 2021, 42(20): 86−93. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020002.

Citation:

PDF (2468 KB)

Preparation of Black Chokeberry Juice Beverage and Evaluation of Its Quality and Antioxidant Activity

WANG Sipu^{1, 2,},
ZHU Dan³,
NING Zhixue^{1, 2},
ZHU Libin^{1, 2},
NIU Guangcai^{1, 2, ,},
WEI Wenyi^{1, 2},
MIAO Xinyue^{1, 2}

1.
Food College, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing 163319, China
3.
College of Life Science and Technology, Heilongjiang Bayi Agricultural University, Daqing 163319, China

More Information

Received Date: February 01, 2021
Available Online: August 16, 2021

Graphical Abstract

Abstract

Abstract

In order to develop black chokeberry juice beverage with healthy function and investigate its antioxidant activity, with the black chokeberry fruit as the main raw material, sucrose, citric acid and β- cyclodextrin were added, and sensory scores as the index. By single factor experiments and orthogonal experiment, the optimum formula of black chokeberry fruit juice beverage was determined as follows: The dosage of chokeberry extract juice was 60%, the dosage of 60% sucrose syrup was 10%, the dosage of 2% citric acid solution was 2.0%, and the dosage of 1% β-cyclodextrin was 3.0%. The sensory scores of the beverage prepared by this formula could reach 94.5 scores. The beverage prepared by the formula was rich in 16 kinds of amino acids, with a total amount of 374.79 μg/mL, it had the characteristic aroma of black chokeberry fruit, with bright and uniform color, harmonious and refreshing taste, and uniform texture. The results of antioxidant activity in vitro showed that the prepared black chokeberry beverage had good antioxidant capacity on DPPH radical scavenging rate, hydroxyl radical scavenging rate, ABTS⁺ radical scavenging capacity and total reducing capacity, which reached 36.42%, 32.58%, 0.54 mmol/L and 0.289, respectively. The results of this experiment would provide a theoretical basis for the development of black chokeberry functional beverage.
- black chokeberry,
- fruit juice beverage,
- formula,
- orthogonal experiment,
- antioxidant activity

FullText(HTML)

References (43)

References

[1]	Denev P, Kratchanova M, Petrova I, et al. Black chokeberry (Aronia melanocarpa (Michx.) Elliot) fruits and functional drinks differ significantly in their chemical composition and antioxidant activity[J]. Journal of Chemistry,2018,2018:1−11.
[2]	宋健刚. 黑果腺肋花楸果实活性成分的提取、纯化及体外活性研究[D]. 吉林: 吉林化工学院, 2019. Song J G. Study on the extraction, purification technology and activity in vitro of active components from Aronia melanocarpa fruits[D]. Jilin: Jilin Institute of Chemical Technology, 2019.
[3]	孙智谋, 张佳霖, 周旭. 黑果腺肋花楸多酚类物质抗氧化功效的研究进展[J]. 食品工业科技,2017,38(9):396−400. [Sun Z M, Zhang J L, Zhou X. Progress of antioxidant activity for polyphenols in Aronia melanocarpa[J]. Science and Technology of Food Industry,2017,38(9):396−400.
[4]	Derek A Martin, Rod Taheri, Mark H Brand, et al. Anti-inflammatory activity of aronia berry extracts in murine splenocytes[J]. Journal of Function Food,2014,8:68−75. doi: 10.1016/j.jff.2014.03.004
[5]	Btzóska, Malgorzata M, Jurczuk M, et al. Polyphenolic compounds from Aronia melanocarpa berries protect from cadmium accumulation in the liver and kidney of rats[J]. Toxicology Letters,2013,221(S181):14−23.
[6]	Yang J, Gao J, Yu W, et al. The effects and mechanism of Aronia melanocarpa Elliot anthocyanins on hepatic fibrosis[J]. Journal of Functional Foods,2020,68:103897. doi: 10.1016/j.jff.2020.103897
[7]	Badescu M, Badulescu O, Badescu L, et al. Effects of Sambucus nigra and Aronia melanocarpa extracts on immune system disorders within diabetes mellitus[J]. Pharmaceutical Biology,2015,53:533−539. doi: 10.3109/13880209.2014.931441
[8]	Kardum N, Milovanović B, Šavikin K, et al. Beneficial effects of polyphenol-rich chokeberry juice consumption on blood pressure level and lipid status in hypertensive subjects[J]. Journal of Medicinal Food,2015,18(11):1231−1238. doi: 10.1089/jmf.2014.0171
[9]	李美兰, 黄金珠, 李红梅, 等. 黑果腺肋花楸对小鼠肝肾抗氧化性的初步研究[J]. 畜牧与饲料科学,2018,39(10):1−3. [Li M L, Huang J Z, Li H H, et al. A preliminary study on effect of Aronia melanocarpa on antioxidant capacity of liver and kidney in mice[J]. Animal Husbandry and Feed Science,2018,39(10):1−3. doi: 10.12160/j.issn.1672-5190.2018.10.001
[10]	国家卫生健康委员会. 关于黑果腺肋花楸果等2种新食品原料的公告 2018年第10号[J]. 中国食品卫生杂志,2018,30(6):638. [National Health Commission of the People's Republic of China. Announcement on two new food ingredients including black chokeberry No. 10 of 2018[J]. Chinese Journal of Food Hygiene,2018,30(6):638.
[11]	施林燕, 汤佳蕾, 张占兵. 黑果腺肋花楸的遗传多样性与功效成分以及高附加值衍生产品的开发[J]. 河北农业科学,2019,23(5):71−74, 87. [Shi Y L, Tang J L, Zhang Z B. Genetic diversity, functional components and development of of highly value-added of Aronia melanocarpa[J]. Journal of Hebei Agricultural Sciences,2019,23(5):71−74, 87.
[12]	胡文泽, 李淼, 郭东旭, 等. 黑果腺肋花楸研究进展[J]. 食品与发酵工业,2020,46(23):316−322. [Hu W Z, Li M, Guo X D, et al. Research progress on Aronia melanocarpa[J]. Food and Fermentation Industries,2020,46(23):316−322.
[13]	Sidor A, Drożdżyńska A, Gramza-Michałowska A. Black chokeberry (Aronia melanocarpa) and its products as potential health-promoting factors-An overview[J]. Trends in Food Science & Technology,2019,89:45−60.
[14]	陈妍竹, 胡文忠, 姜爱丽, 等. 黑果腺肋花楸功能作用及食品加工研究进展[J]. 食品工业科技,2016,37(9):397−400. [Chen Y Z, Hu W Z, Jiang A L, et al. Food processing and functional character of Aronia melanocarpa[J]. Science and Technology of Food Industry,2016,37(9):397−400.
[15]	王莹, 柳青, 陈月, 等. 黑果腺肋花楸活性成分及研究开发进展[J]. 食品工业,2020,41(6):249−253. [Wang Y, Liu Q, Xu Y, et al. Research development and active ingredients in Aronia melanocarpa[J]. The Food Industry,2020,41(6):249−253.
[16]	徐杰, 李新光, 王建中, 等. 黑果腺肋花楸果汁的酶解制备工艺优化及其功能性质[J]. 食品工业科技,2020,41(1):125−131, 137. [Xu J, Li X G, Wang J Z, et al. Optimization of enzymatic hydrolysis for production of Aronia melanocarpa juice and its functional properties[J]. Science and Technology of Food Industry,2020,41(1):125−131, 137.
[17]	丁青芝, 白薇, 范婷婷, 等. 草莓-胡萝卜复合果蔬汁的加工工艺及悬浮稳定性[J]. 江苏农业科学,2014,42(6):242−245. [Ding Q Z, Bai W, Fan T T, et al. Processing technology and suspension stability of strawberry-carrot compound fruit and vegetable juice[J]. Jiangsu Agricultural Sciences,2014,42(6):242−245. doi: 10.3969/j.issn.1002-1302.2014.06.085
[18]	刘艳怀, 尹俊涛, 雷勇, 等. 黑果腺肋花楸黑枸杞复合饮料工艺研究[J]. 农产品加工,2020,19(10):48−51. [Liu Y H, Yin J T, Lei Y, et al. Processing technology of composite beverage with Aronia melanocarpa and Lycium ruthenicum Murr[J]. Farm Products Processing,2020,19(10):48−51.
[19]	国家质量监督检验检疫总局, 国家标准化管理委员会. GB/T 12456-2008 食品中总酸的测定[S]. 北京: 中国标准出版社, 2008. General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China, Standardization Administration of China. GB/T 12456-2008 Determination of total acids in food[S]. Beijing: China Standards Press, 2008.
[20]	国家质量监督检验检疫总局, 国家标准化管理委员会. GB/T 12143-2008 饮料通用分析方法[S]. 北京: 中国标准出版社, 2009. General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of China. GB/T 12143-2008 General analysis method of beverage[S]. Beijing: China Standards Press, 2008.
[21]	陈小伟, 程勇杰, 范昊安, 等. 草莓酵素发酵过程中氨基酸成分分析和蛋白质营养评价[J]. 食品工业科技,2018,39(17):64−70, 78. [Chen X W, Cheng Y J, Fan A H, et al. Amino acid composition analysis and protein nutrition evaluation of strawberry Jiaosu during fermentation process[J]. Science and Technology of Food Industry,2018,39(17):64−70, 78.
[22]	国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 4789.2-2016 食品微生物学检验菌落总数测定[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People’s Republic of China, China Food and Drug Administration. GB 4789.2-2016 Determination of total bacterial count in food microbiological examination[S]. Beijing: China Standards Press, 2016.
[23]	国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 4789.3-2016 食品微生物学检验大肠菌群计数[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People’s Republic of China, China Food and Drug Administration. GB 4789.3-2016 Food microbiological examination coliform count[S]. Beijing: China Standards Press, 2016.
[24]	国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 4789.4-2016 食品微生物学检验沙门氏菌检验[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China, China Food and Drug Administration. GB 4789.4-2016 Food microbiological examination Salmonella examination[S]. Beijing: China Standards Press, 2016.
[25]	国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 4789.10-2016食品微生物学检验金黄色葡萄球菌检验[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People’s Republic of China, China Food and Drug Administration. GB 4789.10-2016 Food microbiology test Staphylococcus aureus test[S]. Beijing: China Standards Press, 2016.
[26]	颜飞翔, 董佳萍, 陈龙, 等. 北五味子麦芽酵素的制备及其抗氧化活性[J]. 中国酿造,2019,38(12):116−119. [Yan F X, Dong J P, Chen L, et al. Preparation and antioxidant activity of Schisandra chinensis and malt Jiaosu[J]. China Brewing,2019,38(12):116−119. doi: 10.11882/j.issn.0254-5071.2019.12.023
[27]	邢珂慧, 黄凤玲, 邵佩兰, 等. 红枣果汁果渣与果酒果渣中色素抗氧化活性的比较[J]. 食品工业科技,2020,41(5):274−280. [Xing K H, Huang F L, Shao P L, et al. The comparative study of antioxidant activity of pigment from jujube juice pomace and wine pomace[J]. Science and Technology of Food Industry,2020,41(5):274−280.
[28]	李昱鼎. 竹茶酒发酵工艺优化及抗氧化特性研究[D]. 福州: 福建农林大学, 2013. LI Y D. Study on fermentation technique of bamboo-tea wine and its antioxidant activities[D]. Fuzhou: Fujian Agriculture and Forestry University, 2013.
[29]	刘长姣, 张守勤, 王晓英, 等. 五味子果汁与种子抗氧化活性研究[J]. 食品研究与开发,2014,35(14):6−9. [Liu C J, Zhang S Q, Wang X Y, et al. Antioxidant activity of Schisandra chinensis (Turcz.) Baill juice and seeds[J]. Food Research and Development,2014,35(14):6−9. doi: 10.3969/j.issn.1005-6521.2014.14.002
[30]	毛晓峰, 刘艳怀. 黑果腺肋花楸蓝莓复合饮料工艺研究[J]. 农产品加工,2020,19(22):35−38, 43. [Mao X F, Liu Y H. Processing technology of composite beverage with Aronia melanocarpa and blueberry[J]. Farm Products Processing,2020,19(22):35−38, 43.
[31]	王雪松, 张素敏, 隋韶奕, 等. 黑果腺肋花楸酵素饮料的研制[J]. 农业科技与装备,2020,42(6):28−30. [Wang X S, Zhang S M, Sui S Y, et al. Development of Aronia melanocarpa enzyme beverage[J]. Agricultural Science & Technology and Equipment,2020,42(6):28−30.
[32]	张萍, 梁引库, 李云祥, 等. 一种蒲公英饮料的研制[J]. 现代食品科技,2020,36(2):201−209, 276. [Zhang P, Liang Y K, Li Y X, et al. Development of a dandelion beverage[J]. Modern Food Science and Technology,2020,36(2):201−209, 276.
[33]	童观珍, 樊莹润, 李泽林, 等. 响应面设计优化丽江海棠果果汁饮料配方[J]. 食品研究与开发,2019,40(24):85−91. [Tong G Z, Fan Y R, Li Z L, et al. Formula optimization for Malus rockii Rehd. juice beverage by Box-Behnken design[J]. Food Research and Development,2019,40(24):85−91.
[34]	刘树兴, 罗霄山. 桑叶饮料的研制[J]. 食品科学,2011,32(S1):113−115. [Liu S X, Luo X S. Development of mulberry drink[J]. Food Science,2011,32(S1):113−115.
[35]	贾晓韩, 李晓菁, 宋立琴, 等. 黑果腺肋花楸和欧李果实成分的分析[J]. 落叶果树,2020,52(2):18−20. [Jia X H, Li X J, Song L Q, et al. Analysis of fruit components of Aronia melanocarpa and Cerasus humilis[J]. Deciduous Fruits,2020,52(2):18−20.
[36]	何轶. 沙棘果汁营养成分的分析[J]. 安徽农业科学,2008,36(35):15292−15293. [He Y. Analysis of nutritional components of sea buckthorn fruit juice[J]. Journal of Anhui Agricultural Sciences,2008,36(35):15292−15293. doi: 10.3969/j.issn.0517-6611.2008.35.008
[37]	赵英莲, 牟德华, 李艳. 2,4-二硝基氟苯柱前衍生HPLC检测树莓中游离氨基酸[J]. 食品科学,2015,36(6):178−182. [Zhao Y L, Mou D H, Li Y. High performance liquid chromatographic analysis of free amino acids in raspberry using pre-column derivatization with 2,4-dinitrofluorobenzene[J]. Food Science,2015,36(6):178−182. doi: 10.7506/spkx1002-6630-201506033
[38]	李治平, 刘娟汝, 陈艳, 等. 不同产地香菇氨基酸组成及营养价值评价[J]. 保鲜与加工,2020,20(3):167−172. [Li Z P, Liu J R, Chen Y, et al. Amino acid composition and nutritional value evaluation of Lentinus edodes from different habitats[J]. Storage and Process,2020,20(3):167−172. doi: 10.3969/j.issn.1009-6221.2020.03.026
[39]	安家慧, 金玉姬, 董传兴, 等. 精氨酸对机体的影响[J]. 吉林医药学院学报,2013,34(1):64−67. [An J H, Jin Y J, Dong C X, et al. Effect of arginine on organism[J]. Journal of Jilin Medical University,2013,34(1):64−67. doi: 10.3969/j.issn.1673-2995.2013.01.026
[40]	王馨雨, 王蓉蓉, 王婷, 等. 不同品种百合内外鳞片游离氨基酸组成的主成分分析及聚类分析[J]. 食品科学,2020,41(12):211−220. [Wang X Y, Wang R R, Wang T, et al. Principal component analysis and cluster analysis for evaluating the free amino acid composition of inner and outer Lily bulb scales from different cultivars[J]. Food Science,2020,41(12):211−220. doi: 10.7506/spkx1002-6630-20190709-117
[41]	颜孙安, 钱爱萍, 姚清华, 等. 闽产李果实氨基酸组成及其营养分析[J]. 热带亚热带植物学报,2012,20(6):571−577. [Yan S A, Qian A P, Yao Q H, et al. Amino acid composition and nutrition alaysis of plum fruits in Fujian Province[J]. Journal of Tropical and Subtropical Botany,2012,20(6):571−577. doi: 10.3969/j.issn.1005-3395.2012.06.006
[42]	国家卫生和计划生育委员会. GB 7101-2015 食品安全国家标准饮料[S]. 北京: 中国标准出版社, 2015. National Health and Family Planning Commission of the People's Republic of China. GB 7101-2015 National standards for food safety, beverages[S]. Beijing: China Standards Press, 2015.
[43]	张海平, 朱月, 韦玉龙, 等. 植物乳杆菌发酵黑果腺肋花楸果汁的工艺优化[J]. 食品工业科技,2018,39(17):133−138, 151. [Zhang H P, Zhu Y, Wei Y L, et al. Optimization of fermentation process of Aronia melanocarpa fruit juice by Lactobacillus plantarum[J]. Science and Technology of Food Industry,2018,39(17):133−138, 151.

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	谢子怡，戴志勇，谢秋涛，李绮丽，朱玲风，刘阳，袁洪燕，李高阳. 鼠李糖乳酪杆菌发酵果蔬的研究进展. 食品与发酵工业. 2025(03): 376-384 .
2.	丛珊滋，曹雨佳，张欣欣，李冠龙，刘晓兰，胡楠. 乳酸菌协同发酵玉米蛋白水解物工艺条件优化及其对抗氧化活性影响. 食品研究与开发. 2024(05): 152-162 .
3.	张悦，张文羿. Lactobacillus casei Zhang的甲基转移酶突变体与其野生型的代谢组学比较. 食品与生物技术学报. 2023(12): 10-17 .
4.	刘芸，刘欣，曹宜，刘波，阮传清. 凝固型黑豆酸豆奶生产工艺的研究. 食品安全质量检测学报. 2022(03): 774-781 .
5.	田立立，刘家鼎，孙龙生，安振华，杨阳，刘昊宇，寇祥明，张家宏. 饲料中添加乳酸菌和三丁酸甘油酯对克氏原螯虾生长、氨基酸沉积率及消化酶活性的影响. 饲料工业. 2021(24): 50-54 .

Other cited types(3)

Get Citation

PDF

XML

Article Metrics

Article views (339) PDF downloads (46) Cited by(8)

Science and Technology of Food Industry

Preparation of Black Chokeberry Juice Beverage and Evaluation of Its Quality and Antioxidant Activity

Abstract

References

Cited by

Periodical cited type(5)

Other cited types(3)

Catalog

Article Metrics

Export File

Citation

Format

Content