Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

Wang, Siting; Liu, Zhiqing; Liu, Zhongyuan; Li, Congfa; Liu, Sixin

doi:10.1016/j.ultsonch.2022.106231

Cited by 13 publications

(7 citation statements)

References 50 publications

(72 reference statements)

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“…Acid degradation, neutralisation, and complexation with metals as a result of the long enzymatic process are possible. This assumption can be confirmed by the fact that the pH of the juices decreases, which is in line with analogous statements by S. Wang et al (2023). Comparison of freshly pressed juices obtained at different fermentation temperatures showed no difference in physicochemical parameters.…”

Section: Source: Developed By the Authors Of This Studysupporting

confidence: 89%

“…Studies confirm the findings of K.A. Ninga et al (2018), S. Wang et al (2023) that the juice in blackcurrant fruits is firmly retained by living tissue. Mechanical destruction of the cell membrane by grinding is not sufficient.…”

Section: Note: * Preheated To 50-52°c Source: Developed By the Author...supporting

confidence: 86%

“…A complex of barley malt enzymes is used to produce a pectin extract. S. Wang et al (2023) and T. confirmed the feasibility of using barley malt cytolytic enzymes for the pretreatment of blackcurrant berries (ratio of pulp: barley malt -1:0.4, temperature -40°C, duration -2 hours). The juice yield was increased by centrifugation to 70%.…”

Section: Literature Reviewmentioning

confidence: 53%

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2024

Scientific Horizons

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Рішення національної ради України з питань телебачення і радіомовлення № 1533.Ідентифікатор медіа -R30-01593Науковий журнал включено до категорії А Переліку наукових фахових видань України, у яких можуть публікуватися результати дисертаційних робіт на здобуття наукових ступенів доктора та кандидата ветеринарних, економічних, сільськогосподарських і технічних наук зі спеціальностей: 051 -Економіка; 071 -Облік і оподаткування; 072 -Фінанси, банківська справа та страхування; 073 -Менеджмент; 075 -Маркетинг;

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Section: Source: Developed By the Authors Of This Studysupporting

confidence: 89%

Section: Note: * Preheated To 50-52°c Source: Developed By the Author...supporting

confidence: 86%

Section: Literature Reviewmentioning

confidence: 53%

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2024

Scientific Horizons

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“…A complex of barley malt enzymes is used to produce a pectin extract. S. Wang et al (2023) and T. Yu et al (2023) confirmed the feasibility of using barley malt cytolytic enzymes for the pretreatment of blackcurrant berries (ratio of pulp: barley malt -1:0.4, temperature -40°C, duration -2 hours). The juice yield was increased by centrifugation to 70%.…”

Section: Literature Reviewmentioning

confidence: 65%

Modes and methods of treatment of blackcurrant pomace with an enzyme preparation to increase juice yield

Osokina,

Herasymchuk,

Kostetska

et al. 2024

Scientific Horizons

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Blackcurrant is a multivitamin crop with high dietary and medicinal properties and is a source of exceptionally valuable raw materials for juice production, but its extraction is complicated by its chemical composition. The endocarp of blackcurrant fruit (the actual pulp) is formed by the slimy arylus surrounding the seeds, which prevents juice extraction. The purpose of this study was to scientifically substantiate the modes and methods of effective extraction of blackcurrant juice with preliminary enzymatic treatment of the pomace while preserving its natural chemical composition and biologically active substances. The study was conducted with blackcurrant fruits of the varieties Mynai Shmyrev, Belarus sweet, Novyna Prykarpattia in the laboratory of the Department of Technology of Storage and Processing of Plant Production and the Training and Production Department of the Uman National University of Horticulture. Research methods (physical, chemical, physical-chemical) and statistical processing of results (analysis of variance) are generally accepted. Blackcurrant fruit usually yields an unsatisfactory juice yield of 18-24%, which lacks its inherent colour. According to Harrington’s desirability assessment, enzymatic treatment with pectofoetidine increases the juice yield from crushed fruit to satisfactory (37-44%) and very good (57-60%) for crushed fruit (pomace), which is 2-3 times higher. During the fermentation of pomace, three stages are distinguished: the first is the destabilisation of the colloidal system of the pomace (up to 1 hour); the second is the degradation of the pomace structure (up to 2 hours); and the third is the stabilisation of the process (after 3 hours). Optimum conditions for pomace fermentation are ensured by using 0.03% by weight of the preparation suspension, a temperature of 42-45 °C, and a process duration of 2 h. This results in up to 60% juice extraction, 96-102% acid conversion and up to 97% ascorbic acid content. The increase in juice yield by 6-15% correlates with the characteristics of the variety. In juices with sugar, the content of ascorbic acid is 1.7 times lower, but its preservation reaches 98-99%. Sugar and hot bottling are the factors that stabilise ascorbic acid in juices. Increasing juice yield and improving its quality is economically and technologically feasible

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“…US20 was the sample that was exposed for the longest time to ultrasound treatment with a lower power. The use of ultrasound did not enhance the extraction of vitexin, caffeic and trans-ferulic acid, but enhanced the extraction of cyanidin 3-O-glucoside and p-hydroxybenzoic acid In a study using the extraction technique to monitor the quality of noni juice using US, it was found that the TPC and TFC in US-treated juice were 2.67% and 22.06% higher than those of untreated juice [31]. An additional supervised chemometric analysis was performed using the PLS classification method.…”

Section: H Nmr and Hplc-dad Analysismentioning

confidence: 96%

Thermal Treatment and High-Intensity Ultrasound Processing to Evaluate the Chemical Profile and Antioxidant Activity of Amazon Fig Juices

et al. 2023

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The present paper evaluated the influence of heat treatment (HT) and high-intensity ultrasound (HIUS) on the chemical profile of the Amazon fig (Ficus subapiculata, Moraceae) juices. Antioxidant activity, quantification of carotenoids, total phenolic compounds (TPC), pH, titratable acidity, soluble solids, color and chemical profile (NMR) were evaluated. Treatments did not change the pH (3.4–3.5), titratable acidity (0.044–0.048%) and soluble solids (2.3–2.4 °Brix). The highest antioxidant activity (DPPH, ABTS) and TPC were presented by the HT-treated juice, which was equivalent to 1235 ± 11 µM TE, 1440 ± 13 µM TE and 312 ± 5 mg GAE mL−1, respectively. The treatments influenced the color luminosity according to the L* and a* parameters, while the b* parameter showed no significant change. The L* parameter was elevated in all treated samples compared to the control sample. Analyzing the parameter a* f, it was verified that the sample with thermal treatment (HT) was different from the control sample, but presented similarity with the samples of the HIUS processes. The 1H NMR spectra of the juices showed similar chemical profiles in all treatments. The compounds α-glucose, β-glucose, fructose, citric, malic, quinic, and p-hydroxybenzoic acids were identified. The HT treatment presented higher efficiency to extract the antioxidant compounds from fig juices. The HIUS treatments with constant energy density also improved the tolerance of the antioxidant compounds, especially in conditions of higher potency and reduced time. Future studies will be devoted to carry out microbiological analysis and evaluate the stability of treated juices.

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Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

Cited by 13 publications

References 50 publications

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Modes and methods of treatment of blackcurrant pomace with an enzyme preparation to increase juice yield

Thermal Treatment and High-Intensity Ultrasound Processing to Evaluate the Chemical Profile and Antioxidant Activity of Amazon Fig Juices

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