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.

苦莓汁是促进健康的营养素的良好来源，并且可以是健康饮食的合适补充剂。因此，本研究的目的是研究使用不同的基于多糖的澄清剂（壳聚糖，黄原胶（XG），羧甲基纤维素（CMC），琼脂（AA），角豆树胶（刺槐豆胶）在澄清过程中发生的变化。 ，LBG），β-环糊精（BCD），瓜尔豆胶（GG）），它们在酚类化合物（UPLC-PDA-FL）上的剂量和反应时间，浊度，颜色变化（CIEL * a * b *）和抗氧化剂苦莓汁的活性（ABTS和FRAP）。添加了AA，CMC和XG等澄清剂，在苦莓汁中获得了低浊度和高抗氧化活性以及多酚化合物的含量。这些果汁的颜色很吸引人，反应时间和储存后呈深红色，无褐变。澄清剂的剂量和反应时间（1、5、16小时）显着影响最终产品质量的提高。储存5个月后，这些澄清剂也对澄清过程的稳定性以及离心苦莓汁的物理和生物活性参数的稳定性产生了很大的影响。这项研究表明，AA，CMC和XG可用作苦莓汁的澄清助剂。