Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices
Jan Oszmiański , Aneta Wojdyło , Joanna Kolniak-Ostek
AbstractEffects of pomace maceration on yield, turbidity, cloud stability, composition of phenolics, antioxidant activity and colour properties were studied, to evaluate the potential applicability of enzyme preparations in puree-enriched cloudy apple juice production. The yield of mixed juice and puree from pomace obtained in the enzymatic processing of apple ranged from 92.3% to 95.3 significantly higher than the yield from the control without enzymatic pomace treatment (81.8. Higher turbidity was obtained upon pomace treatment with Pectinex XXL and Pectinex Ultra SPL enzymes. The total content of phenolic compounds in apple pomace was higher than in raw juices (1520 mg/kg and 441 mg/L, respectively). The total polyphenol yields were higher in juices treated with Pectinex AFP L-4, Pectinex Yield Mash and Pectinex XXL, as compared to the control treatment. During 6 months of storage, a significant change was observed in the content of polyphenols, especially in procyanidin fractions. Crown Copyright (C) 2011 Published by Elsevier Ltd. All rights reserved.
|Journal series||Food Chemistry, ISSN 0308-8146, (A 45 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Phenolic compounds; Procyanidins; Pomace maceration; Enzymes; Antioxidant activity; Cloud stability|
|ASJC Classification||; ;|
|Publication indicators||= 44; = 53; : 2011 = 2.382; : 2011 = 3.655 (2) - 2011=4.268 (5)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.