Physicochemical properties, antioxidant activities, and polyphenol compositions of puddings with honeyberry (Lonicera caerulea L.) powder

In this study, puddings were formulated with varying concentrations of honeyberry powder (0, 5, 10, 15%), and their physicochemical and antioxidant properties were evaluated. As the amount of honeyberry powder increased, the a<SUP>*</SUP> value significantly increased, whereas the L<SUP>*</SUP> value significantly decreased. Higher concentrations of honeyberry powder led to significantly increased levels of total flavonoids, total phenolics, and antioxidant activity. Notably, total anthocyanins were only detected in the pudding with the highest honeyberry powder content. Citric and lactic acids were identified as the predominant organic acids. Chlorogenic acid, which is abundant in honeyberry, was most concentrated in the sample with 15% honeyberry powder. Several polyphenols were absent in the control sample but appeared with the addition of honeyberry powder. Except for oxalic acid and fumaric acid, all polyphenol and organic acid contents increased significantly with higher level of honeyberry powder.