Influence of storage conditions on selected quality characteristics of blue honeysuckle berry juice

The growing interest in bioactive compound content in consumer products has led producers to modify methods of obtaining juices, which had traditionally degraded health-promoting compounds during production. The aim of this study was to compare the effect of storage conditions on selected quality characteristics of blue honeysuckle berry juices. The produced blue honeysuckle berry juices were stored for 4 months in three temperature variants. Changes in basic physicochemical parameters were analyzed, and the content of total polyphenols, antho-cyanins, and vitamin C was determined. During the 4-month storage, the total polyphenol content decreased significantly, regardless of the variants of storage conditions. The highest content of total polyphenols (1065.15 mg GAE/100 mL) was recorded immediately after obtaining the juice from the blue honeysuckle berry. On the basis of the conducted analyzes, it was found that blue honeysuckle berry juice was most stable in terms of the tested bioactive compounds when stored in refrigerated conditions (4 degrees C) in the absence of light. The lowest stability of blue honeysuckle berry juice in terms of total polyphenols, anthocyanins, and vitamin C content occurred when the juice was stored at room temperature (22 degrees C) under light. In summary, the selection of storage conditions significantly affects the content of bioactive ingredients.

Automated summary

This study compared the effect of different storage conditions on the quality characteristics of blue honeysuckle berry juices, finding that the juices were most stable when stored in refrigerated conditions and least stable when stored at room temperature under light. The choice of storage conditions significantly impacts the content of bioactive ingredients.