Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices
Bilberries (Vaccinium myrtillus) and blackcurrants (Ribes nigrum) were treated with extensive dosages of commercial cell wall degrading enzyme preparations, i.e. Econase CE, Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM. The enzymes were dosed based on the polygalacturona...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2005-12, Vol.85 (15), p.2548-2556 |
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| creator | Buchert, J Koponen, J.M Suutarinen, M Mustranta, A Lille, M Torronen, R Poutanen, K |
| description | Bilberries (Vaccinium myrtillus) and blackcurrants (Ribes nigrum) were treated with extensive dosages of commercial cell wall degrading enzyme preparations, i.e. Econase CE, Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM. The enzymes were dosed based on the polygalacturonase activity. The juice yield was improved in both berries as a result of the enzymatic treatment. The improvement was more pronounced with blackcurrants owing to their thicker cell walls. The impact of the enzymatic treatment on anthocyanins present in the juices was investigated using HPLC-DAD. The enzyme preparations affected the contents and composition of anthocyanins in the juices. Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM increased the total content of anthocyanins by 13-41% in the bilberry juices and by 18-29% in the blackcurrant juices. Econase CE, however, produced a dramatic decrease in the total anthocyanin content in the bilberry juice due to its enzyme profile, whereas no such effect was observed with the blackcurrant juice. All the enzyme mixtures tested produced a total or extensive loss of anthocyanidin galactosides in bilberry juice. Commercial enzyme preparations used in the production of berry juices can improve extraction of anthocyanins into the juice. However, they may effectively hydrolyse certain glycosides and thus affect the profile of extracted anthocyanins. |
| doi_str_mv | 10.1002/jsfa.2284 |
| format | Article |
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The enzymes were dosed based on the polygalacturonase activity. The juice yield was improved in both berries as a result of the enzymatic treatment. The improvement was more pronounced with blackcurrants owing to their thicker cell walls. The impact of the enzymatic treatment on anthocyanins present in the juices was investigated using HPLC-DAD. The enzyme preparations affected the contents and composition of anthocyanins in the juices. Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM increased the total content of anthocyanins by 13-41% in the bilberry juices and by 18-29% in the blackcurrant juices. Econase CE, however, produced a dramatic decrease in the total anthocyanin content in the bilberry juice due to its enzyme profile, whereas no such effect was observed with the blackcurrant juice. All the enzyme mixtures tested produced a total or extensive loss of anthocyanidin galactosides in bilberry juice. Commercial enzyme preparations used in the production of berry juices can improve extraction of anthocyanins into the juice. However, they may effectively hydrolyse certain glycosides and thus affect the profile of extracted anthocyanins.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2284</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>anthocyanins ; Berries ; bilberries ; bilberry ; Biological and medical sciences ; black currants ; blackcurrant ; enzymatic treatment ; enzyme ; Enzymes ; Food industries ; food processing ; food processing quality ; food quality ; Food science ; Fruit and vegetable industries ; Fruit juices ; Fundamental and applied biological sciences. Psychology ; juice ; phenolic compounds ; phenolics ; polygalacturonase ; pressing ; yields</subject><ispartof>Journal of the science of food and agriculture, 2005-12, Vol.85 (15), p.2548-2556</ispartof><rights>Copyright © 2005 Society of Chemical Industry</rights><rights>2005 INIST-CNRS</rights><rights>Copyright John Wiley and Sons, Limited Dec 2005</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4194-31e6971b9eb62be4cee7c48ff4480a457d0337ab3e02e1dfeea9ffd8e84940f13</citedby><cites>FETCH-LOGICAL-c4194-31e6971b9eb62be4cee7c48ff4480a457d0337ab3e02e1dfeea9ffd8e84940f13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.2284$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.2284$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17224863$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Buchert, J</creatorcontrib><creatorcontrib>Koponen, J.M</creatorcontrib><creatorcontrib>Suutarinen, M</creatorcontrib><creatorcontrib>Mustranta, A</creatorcontrib><creatorcontrib>Lille, M</creatorcontrib><creatorcontrib>Torronen, R</creatorcontrib><creatorcontrib>Poutanen, K</creatorcontrib><title>Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>Bilberries (Vaccinium myrtillus) and blackcurrants (Ribes nigrum) were treated with extensive dosages of commercial cell wall degrading enzyme preparations, i.e. Econase CE, Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM. The enzymes were dosed based on the polygalacturonase activity. The juice yield was improved in both berries as a result of the enzymatic treatment. The improvement was more pronounced with blackcurrants owing to their thicker cell walls. The impact of the enzymatic treatment on anthocyanins present in the juices was investigated using HPLC-DAD. The enzyme preparations affected the contents and composition of anthocyanins in the juices. Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM increased the total content of anthocyanins by 13-41% in the bilberry juices and by 18-29% in the blackcurrant juices. Econase CE, however, produced a dramatic decrease in the total anthocyanin content in the bilberry juice due to its enzyme profile, whereas no such effect was observed with the blackcurrant juice. All the enzyme mixtures tested produced a total or extensive loss of anthocyanidin galactosides in bilberry juice. Commercial enzyme preparations used in the production of berry juices can improve extraction of anthocyanins into the juice. However, they may effectively hydrolyse certain glycosides and thus affect the profile of extracted anthocyanins.</description><subject>anthocyanins</subject><subject>Berries</subject><subject>bilberries</subject><subject>bilberry</subject><subject>Biological and medical sciences</subject><subject>black currants</subject><subject>blackcurrant</subject><subject>enzymatic treatment</subject><subject>enzyme</subject><subject>Enzymes</subject><subject>Food industries</subject><subject>food processing</subject><subject>food processing quality</subject><subject>food quality</subject><subject>Food science</subject><subject>Fruit and vegetable industries</subject><subject>Fruit juices</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>juice</subject><subject>phenolic compounds</subject><subject>phenolics</subject><subject>polygalacturonase</subject><subject>pressing</subject><subject>yields</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNp1kt1LHDEUxYNU6Nb60L_AQWjBh9Gbj51MHmXxo0UUtLLQl5DJ3GjW2Rmb7NBO__pmOotCwafAvb9zODkJIZ8oHFMAdrKKzhwzVoodMqOgZA5A4R2ZpR3L51Sw9-RDjCsAUKooZgTPnEO7yTqXYftnWGNufI119hwwRt8-ZF2bmXbz2NnBtL7NBo9NnSYj0TnfYMzStPJNhSEM_xZVY-yT7UNIumzVe4vxI9l1pom4vz33yP352ffFZX51c_F1cXqVW0GVyDnFQklaKawKVqGwiNKK0jkhSjBiLmvgXJqKIzCktUM0yrm6xFIoAY7yPfJl8k3hfvYYN3rto8WmMS12fdRMUTaXQiXw8D9w1fWhTdk0Y0xCWQieoKMJsqGLMaDTz8GvTRg0BT22rce29dh2Yj9vDU20pnHp8tbHV4FkTJTF6Hkycb9Sd8Pbhvrb3fnp1jmfFD5u8PeLwoQnXUgu53p5faH58ja97eKHXib-YOKd6bR5CCnF_R0DytNHEIwr4H8Bodannw</recordid><startdate>200512</startdate><enddate>200512</enddate><creator>Buchert, J</creator><creator>Koponen, J.M</creator><creator>Suutarinen, M</creator><creator>Mustranta, A</creator><creator>Lille, M</creator><creator>Torronen, R</creator><creator>Poutanen, K</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>200512</creationdate><title>Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices</title><author>Buchert, J ; Koponen, J.M ; Suutarinen, M ; Mustranta, A ; Lille, M ; Torronen, R ; Poutanen, K</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4194-31e6971b9eb62be4cee7c48ff4480a457d0337ab3e02e1dfeea9ffd8e84940f13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>anthocyanins</topic><topic>Berries</topic><topic>bilberries</topic><topic>bilberry</topic><topic>Biological and medical sciences</topic><topic>black currants</topic><topic>blackcurrant</topic><topic>enzymatic treatment</topic><topic>enzyme</topic><topic>Enzymes</topic><topic>Food industries</topic><topic>food processing</topic><topic>food processing quality</topic><topic>food quality</topic><topic>Food science</topic><topic>Fruit and vegetable industries</topic><topic>Fruit juices</topic><topic>Fundamental and applied biological sciences. 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Sci. Food Agric</addtitle><date>2005-12</date><risdate>2005</risdate><volume>85</volume><issue>15</issue><spage>2548</spage><epage>2556</epage><pages>2548-2556</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>Bilberries (Vaccinium myrtillus) and blackcurrants (Ribes nigrum) were treated with extensive dosages of commercial cell wall degrading enzyme preparations, i.e. Econase CE, Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM. The enzymes were dosed based on the polygalacturonase activity. The juice yield was improved in both berries as a result of the enzymatic treatment. The improvement was more pronounced with blackcurrants owing to their thicker cell walls. The impact of the enzymatic treatment on anthocyanins present in the juices was investigated using HPLC-DAD. The enzyme preparations affected the contents and composition of anthocyanins in the juices. Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM increased the total content of anthocyanins by 13-41% in the bilberry juices and by 18-29% in the blackcurrant juices. Econase CE, however, produced a dramatic decrease in the total anthocyanin content in the bilberry juice due to its enzyme profile, whereas no such effect was observed with the blackcurrant juice. All the enzyme mixtures tested produced a total or extensive loss of anthocyanidin galactosides in bilberry juice. Commercial enzyme preparations used in the production of berry juices can improve extraction of anthocyanins into the juice. However, they may effectively hydrolyse certain glycosides and thus affect the profile of extracted anthocyanins.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2284</doi><tpages>9</tpages></addata></record> |
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| subjects | anthocyanins Berries bilberries bilberry Biological and medical sciences black currants blackcurrant enzymatic treatment enzyme Enzymes Food industries food processing food processing quality food quality Food science Fruit and vegetable industries Fruit juices Fundamental and applied biological sciences. Psychology juice phenolic compounds phenolics polygalacturonase pressing yields |
| title | Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices |
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