ArticleBiomolecules2019
The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties.
Article in Biomolecules, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
27 citing papers in PubMed, 91 citations in OpenAlex.
- Trial
- Innovative Use of Gallic Acid as a Crosslinking Agent for Gelatin: A Biocompatible Strategy for 3D-Printed Scaffolds in Tissue Engineering.Pharmaceutics · 2025Article
- Application of Spectrofluorimetry to Evaluate Quality Changes in Stored Blue Honeysuckle Berry (Molecules (Basel, Switzerland) · 2025Article
- Increasing the Content of Bioactive Compounds in Apple Juice Through Direct Ultrasound-Assisted Extraction from Bilberry Pomace.Foods (Basel, Switzerland) · 2024Article
- Blue honeysuckle fermentation withFood chemistry: X · 2024Article
- Effects of Drought Stress on Photosynthesis and Chlorophyll Fluorescence in Blue Honeysuckle.Plants (Basel, Switzerland) · 2024Article
- Evaluation of Blue Honeysuckle Berries (Foods (Basel, Switzerland) · 2024Article
- An innovative technique for the extraction and stability of polyphenols using high voltage electrical discharge: HVED-Assisted Extraction of Polyphenols.Current research in food science · 2024Review
- Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus-Maqui Beverages.Foods (Basel, Switzerland) · 2023Article
- Fruit Smoothies Enriched in a Honeysuckle Berry Extract-An Innovative Product with Health-Promoting Properties.Foods (Basel, Switzerland) · 2023Article
- The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses.Foods (Basel, Switzerland) · 2023Article
- Physicochemical Aspects, Bioactive Compounds, Phenolic Profile and In Vitro Antioxidant Activity of Tropical Red Fruits and Their Blend.Molecules (Basel, Switzerland) · 2023Article
- Article
- Evaluation of the Chemical Composition of Selected Varieties ofMolecules (Basel, Switzerland) · 2023Article
- Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions.Molecules (Basel, Switzerland) · 2023Article
- Polyphenolic profiles of a variety of wild berries from the Pacific Northwest region of North America.Current research in food science · 2023Article
- Acylating blueberry anthocyanins with fatty acids: Improvement of their lipid solubility and antioxidant activities.Food chemistry: X · 2022Article
- Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (Plants (Basel, Switzerland) · 2022Article
- Influence of ripening stage and meteorological parameters on the accumulation pattern of polyphenols in greengages (Current research in food science · 2022Article
- Bacteriological Quality of Locally Prepared Fresh Fruit Juice Sold in Juice Houses of Eastern Ethiopia.Environmental health insights · 2022Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anthocyanins and polyphenols in the blue honeysuckle berry juice was high (595.39 and 767.88 mg/100 mL, respectively). As the concentration of blue honeysuckle berry juice added to apple juice was increased, the polyphenol content also increased. The juices analyzed after 4 months of storage were lighter and showed a less intense red color than the juices analyzed directly after production. Antioxidant activity (ABTS assay) in the apple juice mixed with 10% blueberry juice was almost 3 times higher than the pure apple juice after 3 months of storage; the addition of 30% blueberry juice significantly increased the antioxidant activity of the apple juice. Thus, the results of this research have expanded the existing knowledge about the health and sensory properties of apple juice mixed with blue honeysuckle berry juice. These findings can be utilized in further research aiming at the development of new products that can meet consumer expectations.
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