Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties

•Comparison of juices produced with a two-phase process and a conventional pressing.•Processing technology influenced stability of composition and sensory properties of juices.•Non-enzyme-aided berry pressing produced juice with the lowest phenolic content and stability.•Anthocyanins decreased and phenolic acids increased during storage of all juices.

Juice was pressed from black currants without enzyme treatment (NEB = Non-Enzymatic Berry) followed by re-pressing of the residue with enzymes (EPR = Enzymatic Press Residue) and the results were compared to the conventional enzyme-aided berry pressing (EB = Enzymatic Berry). EPR-juice had 9- and 5-fold higher contents of phenolic compounds compared with the NEB- and EB-juices, respectively. Effect of the low content and stability of phenolics was noticed as loss of the visual color in the NEB-juice during storage. The decrease in monomeric anthocyanins and the increase in phenolic acids were most severe in the NEB-juice, whereas the most significant decline in hydroxycinnamic acid derivatives occurred in the enzyme-treated juices. Storage in light induced less change in the phenolic composition in EPR-juice than in the two other juices. The study gave new knowledge on changes in individual metabolites, in sensory properties and in the shelf life of berry juices.