The stability of phenolic compounds and the colour of lingonberry juice with the addition of different sweeteners during thermal treatment and storage

Lingonberries (Vaccinium vitis-idaea L.) are rich in phenolic compounds associated with several health benefits. The berries are also astringent, sour, and bitter and the addition of a sweetener is necessary to increase the palatability of lingonberry products. The addition of a sweetener may, however, affect the stability of phenolic compounds in the product. The aim of this study was thus to determine the effects of the addition of sweeteners (sucrose, acesulfame K or sucralose) and temperature on the stability of anthocyanins, flavonols, flavan-3-ols, hydroxycinnamic acids and the colour of lingonberry juice during thermal treatment and storage. The addition of sweeteners did not affect the stability of phenolic compounds or the colour of lingonberry juice during thermal treatment or storage. The stability of the phenolic compounds was significantly affected by temperature. Anthocyanins were the least stable of the phenolic compounds. The half-lives of total anthocyanins were 3.8, 2.0 and 0.8 h at 75, 85 and 95 degrees C, respectively. The half-lives during storage were 12.8 and 2.7 weeks at 6 and 22 degrees C, respectively. Cyanidin-3-galactoside, the major anthocyanin in lingonberries, was extensively degraded during storage, probably due to galactoside side-activities of the enzyme preparation used in juice production. After thermal treatment, the juices were darker and bluer, with lower chromaticity, while after storage, the juices were lighter, more yellow, and had higher chromaticity.

Automated summary

The aim of this study was to investigate the effects of sweeteners (sucrose, acesulfame K, or sucralose) and temperature on the stability of phenolic compounds and color of lingonberry juice. The results showed that the addition of sweeteners had no impact on the stability of phenolic compounds or the color of lingonberry juice, while temperature significantly affected the stability of phenolic compounds. In general, after thermal treatment, the lingonberry juice became darker and bluer with lower chromaticity, while after storage, the juice became lighter, more yellow, and had higher chromaticity.