Recently, application of ultrasound has attracted considerable interest as an alternative approach to traditional methods. In this study, response surface methodology (RSM) was used to optimize the conditions for grape mash treatment by ultrasound and by combination of ultrasound and enzyme. The results indicated that optimal conditions were the temperature of 74 degrees C and the time of 13 min for sonication treatment; and were the enzyme concentration of 0.05% and the time of 10 min for combined ultrasound and enzyme treatment. In comparison with traditionally enzymatic treatment, sonication treatment increased extraction yield 3.4% and shortened treatment time over three times; combined ultrasound and enzyme treatment increased extraction yield slightly, only 2%, but shortened treatment time over four times. After sonication treatment, enzymatic treatment increased extraction yield 7.3% and total treatment time of this method was still shorter than that of traditionally enzymatic treatment method. Besides, application of ultrasound improved the grape juice quality because it increased contents of sugars, total acids and phenolics as well as color density of grape juice.
A commercial cellulase preparation (Viscozyme Cassava C) was employed to process wheat bran to improve the ratio of insoluble to soluble dietary fibre. The effects of initial moisture content, enzyme dosage, and incubation time on the content of soluble and insoluble fibre during the enzymatic treatment were investigated. The appropriate conditions for the cellulase treatment were initial moisture content of 0.75 g water g −1 dry matter, enzyme dosage of 9 U g −1 dry matter and incubation time of 120 min under which the ratio of insoluble to soluble fibre of wheat bran was lowered by 42%. Untreated and cellulasetreated wheat bran was incorporated into cookies at levels of 0%, 20%, 30%, 40% and 50%. Cookie with 50% cellulase-treated bran showed 21% lower ratio of insoluble to soluble fibre as well as 14% lower hardness and 13% higher overall acceptability than sample with the same amount of untreated bran.
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