Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice

Landbo, Anne-Katrine Regel; Meyer, Anne Boye Strunge

doi:10.1016/j.ifset.2004.08.003

Cited by 111 publications

(111 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The total anthocyanin content in blackcurrant juice was 3174.77 mg/l. This was higher than given in blackcurrant juices by Buchert et al (2005) (2000 mg/l) and Pinelo et al (2006) (2380 mg/l) and in agreement with Landbo and Meyer (2004) (1340-3220 mg/l) results.…”

Section: Methodssupporting

confidence: 89%

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Oszmiański¹

2009

Czech J. Food Sci.

View full text Add to dashboard Cite

Oszmiański J., Wojdyło A. (2009): Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices. Czech J. Food Sci., 27: 338-351.The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, l-ascorbic acid, and colour. Five variants of samples were prepared: apple juices from two cultivars: the Shampion and Idared cultivars without and with 20% of blackcurrant pulp and blackcurrant juice which were stored at 4°C and 30°C for 6 months. The apple juices prepared from the Idared and Shampion cultivars had a very low l-ascorbic acid contents (1.32 mg/l and 6.26 mg/l, respectively) whereas blackcurrant juice showed the highest amount of l-ascorbic acid, i.e. 704.3 mg/l. The addition of 20% of blackcurrant pulp before apple crashing resulted in a great difference between l-ascorbic acid contents in juices. The addition of blackcurrant fruits before apple crushing had a statistically significantly different (P < 0.05) influence on phenolic compounds, especially in Idared blended pulp. As compared with the control samples, flavan-3-ol concentration increased 4 times in juices made from 80% of Idared apples blended with 20% of blackcurrant fruits. Apple pulp blended with blackcurrant was richer in hydroxycinnamic acids (especially caffeic, p-coumaric, and neochlorogenic acids) than juices made only from apples. The results ranged from 83.05 to 3297.6µM T/100 ml for DPPH (1,1-diphenyl-2-picrylhydrazyl radical), from 20.64 to 490.93µM T/100 ml for ABTS (2,2'azinobis-(3-ethylbenzthiazoline-6-sulphonic acid)), and from 1.52 to 37.35µM T/ml for FRAP (Ferric reducing antioxidant power assay) for apple juice made from the Idared cultivar and for blackcurrant juice, respectively. The highest level of the antioxidant capacity (P < 0.05) observed in the blackcurrant sample was due to the effect of the high anthocyanin and ascorbic acid contents. The apple juice colour showed a moderate degradation with time as indicated by the slight reduction of L* values in the samples stored at 4°C for 6 months, and a much higher decrease of L* values in the samples stored at 30°C. The lightness of the apple blended with blackcurrant increased during storage as a result of the coloured anthocyanin degradation. The temperature during the sample storage (30°C) had a significant influence, resulting in a higher degradation of all phenolics compounds analysed, colour and antioxidant activity. A high intake of fruits and their products is generally acknowledged to promote good health and lower the risk of diseases, such as coronary heart disease and cancer, which implicate the oxidative stress as part of their pathogenesis or progression.Oxygen free radicals and lipid peroxidation may be involved in pathological conditions, such as arteriosclerosis, cancer, and chronic inflammation (Leontowicz et al. 2003;Lotito & Frei 2004). 339Czech J. Food Sci. Vol. 27, 20...

show abstract

Section: Methodssupporting

confidence: 89%

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Oszmiański¹

2009

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Assessing the individual influence of each independent variable is a laborious task, and the Response Surface Methodology (RSM) is a skilful statistical tool for optimizing the search for the best operational condition. This technique was successfully applied to optimize the clarification of carambola, sapodilla, carrot, peach, banana, and mango juices (ABdUllAh et al, 2007;lee et al, 2006;SANTIN et al, 2008;ShARMA;SARKAR;ShARMA, 2005;SIN et al, 2006;SANThANAM, 1995;SUN et al, 2006), the extraction of high-ester pectin from passion fruit peel with citric acid (PINheIRo et al, 2008), the extraction of anthocyanins from black currants (lANdBo; MeYeR, 2004), and also to increase juice yield and to decrease turbidity of carrot juices and elderberry (lANdBo; KAACK; MeYeR, 2007;ShARMA;SARKAR;ShARMA, 2005), and to reduce mango pulp viscosity (ChAMChoNG;NooMhoRM, 1991), among other applications. incubation time, and temperature) at three levels and five replications were done at the central point, resulting in 19 experimental runs.…”

Section: Enzyme Treatmentmentioning

confidence: 99%

Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

Umsza-Guez¹,

Rinaldi²,

Lago-Vanzela³

et al. 2011

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp Efeito de enzimas pectinolíticas nas propriedades físicas da polpa de cajá-manga (Spondias cytherea Sonn.)Marcelo Andres UMSzA-GUez 1 *, Rebeca RINAldI 1 , ellen Silva lAGo-VANzelA 1 , Natalia MARTIN 2 , Roberto da SIlVA 3 , eleni GoMeS 4 , João Cláudio ThoMéo 1 IntroductionBrazil is the third largest world producer of fresh fruit, harvesting about 42 million tons per year (Food..., 2009). Nonetheless, the country exports only 2% of its whole production. In addition to the fruits that are usually commercialized, e.g. citrus, apple, banana, and mango, Brazil produces nearly 320 varieties of exotic fruits, although only four varieties are extensively cultivated. The world market for exotic fruits is expanding and presently accounts for 5% of the whole market of fresh and processed fruits. The volume of imported exotic fruits by the USA increased 27% from 1999 to 2006 (UNITed..., 2009). Therefore, processing exotic fruits into pulp and juice is an attractive opportunity for tropical countries to expand their influence over the international market of fruits.Cajá-manga (Spondias cytherea Sonn., Anacardiaceae), also known as golden apple and hog-plum, is an exotic fruit native from Îles de la Société (French Polynesia). It was introduced in Brazil in 1985 and cultivated mainly in the northeast region of the country (doNAdIo; MoRo; SeRVIdoTe, 2000; doNATIo; NAChTIGAl; SACRAMeNTo, 1998). The fruit is a prolate spheroid, up to 10 cm in length, in its largest dimension, 9 cm diameter, and 100 g weight. Its skin is golden yellow or brownish, and when ripe its pulp is bitter-sweet and acid. harvesting time is short and the fruit is consumed either fresh or processed as jelly and juice. Rodriguez-Amaya and Kimura (1989) studied cajá (Spondias lutea l.), a fruit quite similar to the cajá-manga, and noticed that the total carotenoids content is higher than the other ResumoCajá-manga, também conhecida como maçã dourada, é uma fruta exótica nativa de Îles de la Société (French Polynesia), a qual foi introduzida no Brasil em 1985. A polpa de frutas maduras foi tratada com enzima comercial e o efeito foi avaliado no rendimento de suco, assim como nas propriedades físicas viscosidade, turbidez e cor (L*). Metodologia de superfície de resposta foi utilizada e três níveis foram adotados para variáveis independentes: temperatura (30, 40 e 50 °C), tempo de incubação (30, 60 e 90 minutos) e concentração de enzima (0,01, 0,05, 0,09 v/v%). delineamento estatístico de composto central foi utilizado para orientar o trabalho experimental. o tratamento enzimático aumentou o rendimento do suco (acima de 56%) e a cor (acima de 8,6%), e diminuiu significativamente a viscosidade (acima de 57,4%), clarificação (acima de 77%) e turbidez (acima de 85,5%). o tempo de incubação foi o fator de maior interação, enquanto que a temperatura foi o de menor. Análises de otimização para reduzir a concentração enzimática foram realizadas superpondo as análi...

show abstract

“…The best result was obtained for the Pectinex Smash XXL preparation. In turn, Landbo and Meyer (2004) stated that the juice yield, anthocyanin level, and the level of total phenols in blackcurrant juice were improved by using pectinolytic enzyme preparations for pre-press maceration. The 10 enzyme preparations that were tested turned out to be almost equally good with respect to the main responses measured in the juices.…”

Section: Discussionmentioning

confidence: 99%

Changes in the level and antioxidant activity of polyphenols during storage of enzymatically treated raspberry juices and syrups

Szymanowska

Baraniak

Gawlik‐Dziki

2017

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice

Cited by 111 publications

References 24 publications

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

Changes in the level and antioxidant activity of polyphenols during storage of enzymatically treated raspberry juices and syrups

Contact Info

Product

Resources

About