Optimization of ultrasonic treatment of apple (Malus domestica) mash in the extraction of juice with high antioxidant content

Quang, P. S.; Le, Tuong Thi; Le, Van Viet Man

doi:10.9790/3021-041211821

Cited by 6 publications

(3 citation statements)

References 7 publications

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“…The enzyme mixture treatment (T4) significantly increased juice yield, with a 70% yield from mango pulp, when compared to the control treatment and ultrasonication alone. Our results are in agreement with those of many previous reports, which showed the improvement of juice yields following the treatment of grapes, pineapples, bananas, and apples with pectinolytic and cell-wall-degrading enzymes [8,10,11]. The important finding in the present study is that ultrasonication, when used in combination with pectinase (T5), drastically decreased the time of pectinase treatment required.…”

Section: Resultssupporting

confidence: 93%

“…In the past few decades, ultrasound usage for the extraction of biomolecules from plant materials has garnered significant attention, and enhanced yields and reduction in extraction time have been observed [9]. Ultrasonication has been applied for extracting and increasing juice yield from pulpy fruits like pineapples, bananas, and apples [8,10,11]. Santhirasegaram et al [12,13] studied the effect of ultrasound on the quality attributes of mango juice, but literature on ultrasound-assisted enzymatic juice extraction from mango pulp is limited.…”

Section: Introductionmentioning

confidence: 99%

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Rapid and Enhanced Liquefaction of Pulp from Mango (Mangifera indica L.) cv. Totapuri Using Ultrasound-Assisted Enzyme Pretreatment

2020

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The effect of ultrasound and enzyme pretreatment (with pectinase, amylase, and cellulase) on the physicochemical properties (yield, viscosity, total soluble solids, and total phenolics) of mango juice was evaluated through a set of six experiments. Ultrasonication treatment alone showed no influence on juice yield (54.6 ± 1.1%). However, the combined uses of ultrasonication with a pectinase or the enzyme mixture significantly increased the yield (94.1 ± 1.4% and 80.0 ± 2.1%, respectively) and decreased the enzyme pretreatment time (from 2 h to 1 h). Pectinase treatment assisted by ultrasonication was more effective with regard to juice yield, viscosity reduction, and the clarity of the juice than the enzyme mixture treatment with ultrasonication. Ultrasonication alone significantly increased the amount of total phenolics (65.5 ± 1.0 mg/100 mL) and showed a slight reduction of viscosity and improvement of clarity compared to the control.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Rapid and Enhanced Liquefaction of Pulp from Mango (Mangifera indica L.) cv. Totapuri Using Ultrasound-Assisted Enzyme Pretreatment

2020

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“…This result indicates that the PRF had an antioxidant ability 23 times higher than the PPE, reinforcing the results found in the presence of peroxidase. Nevertheless, both PRF and PPE showed a greater ability to inhibit the ABTS •+ radical cation compared both to the red variety of apple “envy” (0.013 mmol Trolox/g DW) ( Quang et al, 2014 ), but lower ability than the red variety of apple “idared” (5.65 mmol Trolox/g DW) ( Bonarska-Kujawa and Sarapuk, 2012 ). This result highlights the importance of the chemical composition on the antioxidant potential of the phenolic extracts from different red apple varieties.…”

Section: Resultsmentioning

confidence: 96%

Chemical composition and antioxidant-prooxidant potential of a polyphenolic extract and a proanthocyanidin-rich fraction of apple skin

Mendoza–Wilson

Castro-Arredondo

Espinosa-Plascencia

et al. 2016

Heliyon

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The apple is a food rich in diverse classes of polyphenols (PP), among which the proanthocyanidins (PCs), which are primarily concentrated in the skin, are one of the most abundant. These compounds are of considerable interest for their possible positive health effects because of their antioxidant properties. However, depending on the classes of PP present (chemical composition) and their relative concentrations in the apple skin, their antioxidant effects vary and some of their components can even generate prooxidant effects. This work determined the chemical composition and antioxidant-prooxidant potential of a polyphenolic extract (PPE) and a proanthocyanidin-rich fraction (PRF) of apple skin, along with the contribution of their most abundant individual compounds, based on their copper chelating ability, ease in reducing peroxidase-generated free radicals and TEAC (Trolox-Equivalent Antioxidant Capacity) assay. For this purpose, chromatographic and colorimetric methods were used. The majority compounds identified in PPE were flavan-3-ols (44.58%), flavonols (42.89%) and dihydrochalcones (11.60%). In PRF, we detected monomers and oligomers from dimers to heptamers, which were composed of 97% (−)-epicatechin and 3% (+)-catechin. The antioxidant potential was notably higher in PRF than in PPE. The (−)-epicatechin monomer and the procyanidin B2 dimer showed more ease in reducing peroxidase-generated free radicals compared to other compounds of the apple skin, whereas phloridzin dihydrochalcone produced prooxidant effects.

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Synthesis of Industrial Enzymes from Lignocellulosic Fractions

Menezes¹,

Andrade

Vilar

et al. 2022

Enzymes for Pollutant Degradation

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Optimization of ultrasonic treatment of apple (Malus domestica) mash in the extraction of juice with high antioxidant content

Cited by 6 publications

References 7 publications

Rapid and Enhanced Liquefaction of Pulp from Mango (Mangifera indica L.) cv. Totapuri Using Ultrasound-Assisted Enzyme Pretreatment

Rapid and Enhanced Liquefaction of Pulp from Mango (Mangifera indica L.) cv. Totapuri Using Ultrasound-Assisted Enzyme Pretreatment

Chemical composition and antioxidant-prooxidant potential of a polyphenolic extract and a proanthocyanidin-rich fraction of apple skin

Synthesis of Industrial Enzymes from Lignocellulosic Fractions

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