Influence of common and excessive enzymatic treatment on juice yield and anthocyanin content and profile during bilberry (Vaccinium myrtillus L.) juice production

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• 作者：Peter Heffels ; Franziska Bührle ; Andreas Schieber…
• 关键词：Bilberry ; Vaccinium myrtillus L. ; Juice ; Enzyme treatment ; Anthocyanin profile
• 刊名：European Food Research and Technology
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：243
• 期：1
• 页码：59-68
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Analytical Chemistry; Biotechnology; Agriculture; Forestry;
• 出版者：Springer Berlin Heidelberg
• ISSN：1438-2385
• 卷排序：243

文摘

Treatment with cell wall-degrading enzymes is an important step during juice production to enhance juice yield and the amount of value-adding compounds like polyphenols. Enzymatic side activities may lead to unintended alterations of the polyphenol profile. We determined the effects of enzyme treatment on juice yield and content and profile of anthocyanins using four commercial pectinolytic and two cellulolytic enzymes during bilberry juice production. While enzyme dosage at commercial level (0.5 nkat/g) caused only small increases in juice yield but considerably higher anthocyanin yields, significant changes in the anthocyanin profile could be observed, which were related to the glycoside type as well as to the aglycone. Application of excessive enzyme dosage (10 nkat/g) significantly improved both juice yield and total anthocyanin content. Extractability of anthocyanins seems to be more relevant to profile changes during juice processing when usual enzyme dosages are applied, whereas excessive dosages lead to changes caused by enzymatic side activities.