Effects of various polysaccharide clarification agents and reaction time on content of polyphenolic compound, antioxidant activity, turbidity and colour of chokeberry juice

Chokeberry juice is a good source of health-promoting nutrients, and can be a suitable supplement for a healthy diet. Therefore, the aim of this study was to investigate the changes that occur during clarification using different polysaccharides-based clarification agents (chitosan, xanthan gum (XG), carboxymethylcellulose (CMC), agar-agar (AA), carob gum (locust bean gum, LBG), β-cyclodextrin (BCD), guar gum (GG)), their doses and reaction time on the phenolic compounds (UPLC-PDA-FL), turbidity, change of colour (CIEL*a*b*) and antioxidant activity (ABTS and FRAP) of chokeberry juice. Low turbidity and high antioxidant activity and contents of polyphenol compounds were obtained in chokeberry juice with addition of clarification agents as AA, CMC and XG. The colour of these juices were attractive, intensive red and without browning after reaction time and storage. The dose of clarification agents and after reaction time (1, 5, 16 h) significantly influenced increase in the quality of the finally products. These clarification agents after 5 months storage were also well influenced the stability of clarification process and of physical and bioactive parameterising the centrifuged chokeberry juice. This study suggests that AA, CMC and XG can be used as a clarifying aid of chokeberry juices.