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Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices

Author:
Buchert, J., Koponen, J.M., Suutarinen, M., Mustranta, A., Lille, M., Torronen, R., Poutanen, K.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2548-2556
ISSN:
0022-5142
Subject:
black currants, bilberries, fruit juices, food processing, pressing, polygalacturonase, enzymatic treatment, food processing quality, yields, anthocyanins, food quality, phenolic compounds
Abstract:
Bilberries (Vaccinium myrtillus) and blackcurrants (Ribes nigrum) were treated with extensive dosages of commercial cell wall degrading enzyme preparations, i.e. Econase CE, Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM. The enzymes were dosed based on the polygalacturonase activity. The juice yield was improved in both berries as a result of the enzymatic treatment. The improvement was more pronounced with blackcurrants owing to their thicker cell walls. The impact of the enzymatic treatment on anthocyanins present in the juices was investigated using HPLC-DAD. The enzyme preparations affected the contents and composition of anthocyanins in the juices. Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM increased the total content of anthocyanins by 13-41% in the bilberry juices and by 18-29% in the blackcurrant juices. Econase CE, however, produced a dramatic decrease in the total anthocyanin content in the bilberry juice due to its enzyme profile, whereas no such effect was observed with the blackcurrant juice. All the enzyme mixtures tested produced a total or extensive loss of anthocyanidin galactosides in bilberry juice. Commercial enzyme preparations used in the production of berry juices can improve extraction of anthocyanins into the juice. However, they may effectively hydrolyse certain glycosides and thus affect the profile of extracted anthocyanins.
Agid:
1398921