Quality Of Cloudy Plum Juice Produced From Fresh Fruit Of Prunus Domestica L. – The Effect Of Cultivar And Enzyme Treatment

Ahmed J., Shivhare U.S., Raghavan G.S.V. 2004. Thermal degradation kinetics of anthocyanin and visual colour of plum puree. European Food Research and Technology 218: 525-528. DOI: 10.1007/s00217-004-0906-5.10.1007/s00217-004-0906-5Search in Google Scholar

Bailey M.J., Pessa E. 1990. Strain and process for production of polygalacturonase. Enzyme and Microbial Technology 12: 266-271. DOI: 10.1016/0141-0229(90)90098-B.10.1016/0141-0229(90)90098-BSearch in Google Scholar

Banaszczyk J., Płocharski W. 1993. Laboratory method for the estimation of the juice yields of apples. Fruit Processing 3: 9-13.Search in Google Scholar

Birt D.F., Hendrich S., Wang W. 2001. Dietary agents in cancer prevention: flavonoids and isoflavonoids. Pharmacology & Therapeutics 90: 157-177. DOI: 10.1016/S0163-7258(01)00137-1.10.1016/S0163-7258(01)00137-1Search in Google Scholar

Buchert J., Koponen J.M., Suutarinen M., Mustranta A., Lille M., Törrönen R., Poutanen K. 2005. Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices. Journal of the Science of Food and Agriculture 85: 2548-2556. DOI: 10.1002/jsfa.2284.10.1002/jsfa.2284Search in Google Scholar

Chang T.-S., Siddiq M., Sinha N.K., Cash J.N. 1994. Plum juice quality affected by enzyme treatment and fining. Journal of Food Science 59: 1065-1069. DOI: 10.1111/j.1365-2621.1994.tb08191.x.10.1111/j.1365-2621.1994.tb08191.xSearch in Google Scholar

Chang T.-S., Siddiq M., Sinha N.K., Cash J.N. 1995. Commercial pectinases and the yield and quality of Stanley plum juice. Journal of Food Processing and Preservation 19: 89-101. DOI: 10.1111/j.1745-4549.1995.tb00280.x.10.1111/j.1745-4549.1995.tb00280.xSearch in Google Scholar

Chun O.K., Kim D.O., Moon H.Y., Kang H.G., Lee C.Y. 2003. Contribution of individual polyphenolics to total antioxidant capacity of plums. Journal of Agricultural and Food Chemistry 51: 7240-7245. DOI: 10.1021/jf0343579.10.1021/jf034357914640564Search in Google Scholar

Donovan J.L., Meyer A.S., Waterhouse A.L. 1998. Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica). Journal of Agricultural and Food Chemistry 46: 1247-1252. DOI: 10.1021/jf970831x.10.1021/jf970831xSearch in Google Scholar

EFSA panel on Dietetic Products, Nutrition and Allergies. 2012. Scientific Opinion on the substantiation of health claims related to dried plums of ‘prune’ cultivars (Prunus domestica L.) and maintenance of normal bowel function (ID 1164, further assessment) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 10(6): 2712-2729. DOI: 10.2903/j.efsa.2012.2712.10.2903/j.efsa.2012.2712Search in Google Scholar

FAOSTAT 2013. http://faostat3.fao.org/download/Q/QC/E: Crops; European Union; Production; 2000-2011; Plums and sloes.Search in Google Scholar

Fastyn M., Markowski J., Konopacka D., Płocharski W. 2008. Optimization of enzymes treatment in cloudy plum juice production, Book of Abstract of 2^nd Annual Workshop of COST Action 928, Istanbul, Turkey, 52 p.Search in Google Scholar

Fastyn M., Markowski J., Mieszczakowska-Frąc M., Płocharski W. 2010. Możliwości zwiększenia konsumpcji soków owocowych poprzez wprowadzenie nowych asortymentów – mętne soki śliwkowe. Scientific-Technical Magazine for Fermentation- and Fruit- & Vegetable Industry 4: 10-12 (in Polish with English abstract).Search in Google Scholar

Gil M.I., Tomás-Barberán F.A., Hess-Pierce B., Kader A.A. 2002. Antioxidant capacities, phenolic compounds, carotenoids and vitamin C contents of nectarine, peach and plum cultivars from California. Journal of Agricultural and Food Chemistry 50: 4976-4982. DOI: 10.1021/jf020136b.10.1021/jf020136b12166993Search in Google Scholar

González E.M., de Ancos B., Cano M.P. 1999. Partial characterization of polyphenol oxidase activity in raspberry fruits. Journal of Agricultural and Food Chemistry 47: 4068-4072. DOI: 10.1021/jf981325q.10.1021/jf981325qSearch in Google Scholar

González E.M., de Ancos B., Cano M.P. 2000. Partial characterization of peroxidase and polyphenol oxidase activities in blackberry fruits. Journal of Agricultural and Food Chemistry 48: 5459-5464. DOI: 10.1021/jf000169w.10.1021/jf000169wSearch in Google Scholar

van Gorsel H., Li C., Kerbel E.L., Smits M., Kader A.A. 1992. Journal of Agricultural and Food Chemistry. Journal of Agricultural and Food Chemistry 40: 784-789. DOI: 10.1021/jf00017a016.10.1021/jf00017a016Search in Google Scholar

Knekt P., Kumpulainen J., Järvinen R., Rissanen H., Heliövaara M., Reunanen A. et al. 2002. Flavonoid intake and risk of chronic diseases. American Journal of Clinical Nutrition 76: 560-568.10.1093/ajcn/76.3.560Search in Google Scholar

Kim D.-O., Chun O.K., Kim Y.J., Moon H.Y., Lee C.Y. 2003a. Quantification of polyphenolics and their antioxidant capacity in fresh plums. Journal of Agricultural and Food Chemistry 51: 6509-6515. DOI: 10.1021/jf0343074.10.1021/jf0343074Search in Google Scholar

Kim D.-O., Jeong S.W., Lee C.Y. 2003b. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chemistry 81: 321-326. DOI: 1016/S0308-8146(02)00423-5.10.1016/S0308-8146(02)00423-5Search in Google Scholar

Konczak I., Zhang W. 2004. Anthocyanins – more than nature’s colours. Journal of Biomedicine and Biotechnology 2004: 239-240. DOI: 10.1155/s1110724304407013.10.1155/S1110724304407013Search in Google Scholar

Koponen J.M., Buchert J., Poutanen K.S., Törrönen A.R. 2008. Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins. European Food Research and Technology 227: 485-494. DOI: 10.1007/s00217-007-0745-2.10.1007/s00217-007-0745-2Search in Google Scholar

Levaj B., Vahčić N., Dragović-Uzelac V., Svetličić S., Sabljak V., Herceg K. et al. 2012. Influence of processing on yield and quality of cloudy plum juices. Croatian Journal of Food Technology, Biotechnology and Nutrition (Special Issue) 7: 34-38.Search in Google Scholar

Łoś J., Wilska-Jeszka J., Pawlak M. 1996. Enzymatic oxidation of polyphenols in fruit products and model solutions. Polish Journal of Food and Nutrition Sciences 5: 83-93.Search in Google Scholar

Manachini P.L., Parini C., Fortina M.G. 1988. Pectic enzymes from Aureobasidium pullulans LV 10. Enzyme and Microbial Technology 10: 682-685. DOI: 10.1016/0141-0229(88)90060-9.10.1016/0141-0229(88)90060-9Search in Google Scholar

Martinez M.V., Whitaker R.J. 1995. The biochemistry and control of enzymatic browning. Trends Food Science & Technology 6: 195-200. DOI: 10.1016/S0924-2244(00)89054-8.10.1016/S0924-2244(00)89054-8Search in Google Scholar

Mieszczakowska-Frąc M., Markowski J., Zbrzeźniak M., Płocharski W. 2012. Impact of enzyme on quality of blackcurrant and plum juices. LWT – Food Science and Technology 49: 251-256. DOI: 10.1016/j.lwt.2011.12.034.10.1016/j.lwt.2011.12.034Search in Google Scholar

Milala J., Kosmala M., Sójka M., Kołodziejczyk K., Zbrzeźniak M., Markowski J. 2013. Plum pomaces as a potential source of dietary fibre: composition and antioxidant properties. Journal of Food Science and Technology 50: 1012-1017. DOI: 10.1007/s13197-011-0601-z.10.1007/s13197-011-0601-zSearch in Google Scholar

Nielsen I.L.F., Haren G.R., Magnussen E.L., Dragsted L.O., Rasmussen S.E. 2003. Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency. Journal of Agricultural and Food Chemistry 51: 5861-5866. DOI: 10.1021/jf034004+.10.1021/jf034004+Search in Google Scholar

Oren-Shamir M. 2009. Does anthocyanin degradation play a significant role in determining pigment concentration in plants? Plant Science 177: 310-316. DOI: 10.1016/j.plantsci.2009.06.015.10.1016/j.plantsci.2009.06.015Search in Google Scholar

Oszmiański J., Wojdyło A. 2007. Effects of various clarification treatments on phenolic compounds and color of apple juice. European Food Research and Technology 224: 755-762. DOI: 10.1007/s00217-006-0370-5.10.1007/s00217-006-0370-5Search in Google Scholar

Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26: 1231-1237. DOI: 10.1016/S0891-5849(98)00315-3.10.1016/S0891-5849(98)00315-3Search in Google Scholar

Ribeiro D.S., Henrique S.M.B., Oliveira L.S., Macedo G.A., Fleuri L.F. 2010. Enzymes in juice processing: a review. International Journal of Food Science & Technology 45: 635-641. DOI: 10.1111/j.1365-2621.2010.02177.x.10.1111/j.1365-2621.2010.02177.xSearch in Google Scholar

Robb D.A. 1984. Tyrosinase. In: R. Lontie (Ed.), Copper proteins and copper enzymes, vol. 2. CRC Press INC, Boca Raton, pp. 207-240.Search in Google Scholar

Siddiq M., Sinha K.N., Cash N.J. 1992. Characterization of polyphenoloxidase from Stanley plum. Journal of Food Science 57: 1177-1179. DOI: 10.1111/j.1365-2621.1992.tb11292.x.10.1111/j.1365-2621.1992.tb11292.xSearch in Google Scholar

Siddiq M., Arnold J.F., Sinha N.K., Cash J.N. 1994. Effect of polyphenol oxidase and its inhibitors on anthocyanin changes in plum juice. Journal of Food Processing and Preservation 18: 75-84. DOI: 10.1111/j.1745-4549.1994.tb00243.x.10.1111/j.1745-4549.1994.tb00243.xSearch in Google Scholar

Stacewicz-Sapuntzakis M., Bowen P.E., Hussain E.A., Damayanti-Wood B.I., Farnsworth N.R. 2001. Chemical composition and potential health effects of prunes: a functional food? Critical Reviews in Food Science and Nutrition 41: 251-286. DOI: 10.1080/20014091091814.10.1080/2001409109181411401245Search in Google Scholar

Tomás-Barberán F.A., Gil M.I., Cremin P., Waterhouse A.L., Hess-Pierce B., Kader A.A. 2001. HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums. Journal of Agricultural and Food Chemistry 49: 4748-4760. DOI: 10.1021/jf0104681.10.1021/jf0104681Search in Google Scholar

Tsao R., Yang R. 2003. Optimization of a new mobile phase to know the complex and real polyphenolic composition: towards a total phenolic index using high-performance liquid chromatography. Journal of Chromatography A 1018: 29-40. DOI: 10.1016/j.chroma.2003.08.034.10.1016/j.chroma.2003.08.034Search in Google Scholar

Uhlig H. 1998. Industrial enzymes and their applications, Wiley, New York, p. 472.Search in Google Scholar

Usenik V., Štampar F., Veberič R. 2009. Anthocyanins and fruit colour in plums (Prunus domestica L.) during ripening. Food Chemistry 114: 529-534. DOI: 10.1016/j.foodchem.2008.09.083.10.1016/j.foodchem.2008.09.083Search in Google Scholar

Walkowiak-Tomczak D., Biegańska-Merecik R., Reguła J. 2007. Antioxidant activity of some selected plum cultivars (Prunus domestica) grown in Poland. Food. Science. Technology. Quality 6: 109-115 (in Polish with English abstract).Search in Google Scholar

Wesche-Ebeling P., Montgomery W.M. 1990. Strawberry polyphenoloxidase: its role in anthocyanin degradation. Journal of Food Science 55: 731-734. DOI: 10.1111/j.1365-2621.1990.tb05217.x.10.1111/j.1365-2621.1990.tb05217.xSearch in Google Scholar

Whitaker J. 1984. Pectic substances, pectic enzymes and haze formation in fruit juices. Enzyme and Microbial Technology 6: 341-349. DOI: 10.1016/0141-0229(84)90046-2.10.1016/0141-0229(84)90046-2Search in Google Scholar

Will F., Dietrich H.2006. Optimised processing technique for colour – and cloud-stable plum juices and stability of bioactive substances. European Food Research and Technology 223: 419-425. DOI: 10.1007/s00217-005-0222-8.10.1007/s00217-005-0222-8Search in Google Scholar

Wrolstad R.E. 1976. Color and pigment analyses in fruit products. Agricultural Experiment Station, Oregon State University. Station Bulletin 624: 1-17.Search in Google Scholar

Versari A., Biesenbruch S., Barbanti D., Farnell P.J., Galassi S. 1997. Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices. Food Research International 30: 811-817. DOI: 10.1016/S0963-9969(98)00050-7.10.1016/S0963-9969(98)00050-7Search in Google Scholar