A comparison of the composition and antioxidant capacity of novel beverages with an addition of red cabbage in the frozen, purée and freeze-dried forms

- Bioactive compounds content in beverages depends on form of added red cabbage.
- Pasteurization implies significant decrease of bioactive compounds in beverages.
- Beverage with freeze-dried cabbage has the highest content of bioactive compounds.

The aim of the study was to compare contents of biologically active compounds (ascorbic acid, phenolic compounds and glucosinolates) and antioxidant activity (ABTS assay) as well as sensory attributes of beverages based on apple juice with an addition of red cabbage added in the frozen (F) (17%), purée (Pu) (17%) or freeze-dried form (FD) (2%). The effect of thermal treatment (-P) of the product on the above mentioned parameters was analyzed. In the produced beverages the content of ascorbic acid was significantly lower than in apple juice. Contents of phenolic compounds increased from 3.1 to 4.9-fold (depending on the applied additive) in comparison to that in apple juice. A statistically significant correlation (R2 = 0.89) was observed between antioxidant activity and total contents of phenolics. In the tested beverages glucosinolates were found at amounts ranging from 149 to 171 mg/L. Thermal treatment caused a significant reduction in the levels of ascorbic acid and glucosinolates in all the tested products. In turn, phenolic contents decreased in F-P and FD-P (by 11% and 16%, respectively). The highest contents of investigated compounds were recorded in samples with an addition of freeze-dried red cabbage. All tested samples were found to be sensorially acceptable.