Comparative study on the physicochemical properties, functional components, color and anthocyanins profile of <i>Aronia melanocarpa</i> juice using different sterilization methods

Investigating the influences of different sterilization methods on overall juice quality is essential for the production of high-quality juice. The effects of ultra-high temperature instantaneous sterilization (UHT), thermosonication (TS), high hydrostatic pressure sterilization (HHP), and irradiation sterilization (IS) on the physicochemical properties, functional components, and color of <italic>Aronia melanocarpa</italic> juice (AMJ) were investigated. In addition, anthocyanin target metabolomics were used to explore the influences of different sterilization methods on the AMJ anthocyanin profile. All sterilization treatments effectively ensured the microbial safety of AMJ, and the AMJ viscosity was noticeably declined after sterilization (<italic>p</italic> &lt; 0.05). Except for HHP, the other treatments aggravated AMJ browning (<italic>p</italic> &lt; 0.05). Both TS and HHP treatments significantly enhanced or preserved the total polyphenols, flavonoids, and anthocyanins in AMJ and retained the original juice color, whereas UHT and IS treatments were not conducive to maintaining these characteristics. TS treatment significantly increased cyanidin-3-O-galactoside (C-3-O-gal) and cyanidin-3-O-arabinoside (C-3-O-ara) contents in AMJ by 7.98% and 5.90%, while IS resulted in a significant decrease of 15.74% and 10.46% (<italic>p</italic> &lt; 0.05). C-3-O-gal and C-3-O-ara were the major reasons for the significant upregulation and downregulation of the total monomeric anthocyanins contents (TMAC) in the AMJ after TS and IS treatment, respectively. Malvidin-3-O-glucoside (M-3-O-glu), Cyanidin-3-O-(6-O-malonyl-<italic>β</italic>-D-glucoside) and Kaempferol-3-O-rutinoside (K-3-O-rut) might be markers of differential metabolites produced by the TS, HHP, and IS treatments, respectively. Correlation analysis indicated that Cyanidin-3-O-xyloside (C-3-O-xyl), C-3-O-ara, and Pelargonidin-3-O-arabinoside (P-3-O-ara) might be the principal contributed to the antioxidant capacity of AMJ. The research results are anticipated to supply technical reference for AMJ processing.