Impact of Green Grape Juice Addition on Selected Chemical Components and Antioxidant Capacity of Cerasus humilis Juice

Abstract

This study aimed to improve the sensory properties of Cerasus humilis juice and investigate the potential interactions among bioactive compounds in a blended functional juice system. The sensory attributes, color, antioxidant activity, polyphenol and vitamin C (VC) content, and sugar levels were systematically evaluated. Seven formulations were tested in this study, including five blended ratios of C. humilis (C) juice to green grape (G) juice (34:66 (CG1), 37:63 (CG2), 40:60 (CG3), 44:56 (CG4), and 50:50 (CG5)) and two single‐component juices (100% C. humilis juice and 100% green grape juice). Among the tested formulations, CG5 (50:50 ratio) demonstrated significantly enhanced antioxidant activity (455.02 mg TE/100 mL) and polyphenol content (173.1 mg/100 mL), along with favorable consumer acceptance. Significant variations in bioactive compound concentrations were observed among the seven juice formulations. In the blended juices (CG1–CG5), interactions between the two juices influenced VC and sugar levels, while other bioactive compounds exhibited a progressive increase, contributing to improved functional properties. Overall, the addition of 50% green grape juice to C. humilis juice was well‐received by consumers. This study provides an innovative approach to developing a palatable and convenient C. humilis ‐based functional juice while maintaining its inherent high antioxidant activity, offering a promising strategy for marketable functional beverage products.