<abstract xmlns="http://www.w3.org/1999/xhtml"><p>In this study, pectolytic enzymes (<italic>Pectinex BE XXL</italic>, <italic>Trenolin Rot</italic>, and <italic>Fructozym P</italic>) were investigated for their influence on phenolic, anthocyanin content, and antioxidant activities of elderberry (<italic>Sambucus nigra</italic> L.) pulps during juice processing. Prior to pressing the berries, three different enzymes were added to pulps in order to evaluate the effect of different pectolytic enzyme treatments on the valuable components of elderberry juice. Control sample was prepared without enzyme. After treatment, squeezing, and clarification steps, microfiltration was carried out with ceramic membrane. The effect of this technology on the antioxidant capacity, total polyphenol content, and total anthocyanin content of the clarified elderberry juices has been evaluated in permeate and retentate samples, and membrane retention was calculated. Significantly lower antioxidant capacity was detected in the case of control sample than that obtained using enzyme-treated juices. Retention of antioxidant content on the microfiltration membrane was greatly reduced by using the enzymes. Higher valuable component yield was obtained using <italic>Fructozym P</italic> enzyme compared with <italic>Pectinex BE XXL</italic> used in industry.</p></abstract>

In this study, pectolytic enzymes (Pectinex BE XXL, Trenolin Rot, and Fructozym P) were investigated for their influence on phenolic, anthocyanin content, and antioxidant activities of elderberry (Sambucus nigra L.) pulps during juice processing. Prior to pressing the berries, three different enzymes were added to pulps in order to evaluate the effect of different pectolytic enzyme treatments on the valuable components of elderberry juice. Control sample was prepared without enzyme. After treatment, squeezing, and clarification steps, microfiltration was carried out with ceramic membrane. The effect of this technology on the antioxidant capacity, total polyphenol content, and total anthocyanin content of the clarified elderberry juices has been evaluated in permeate and retentate samples, and membrane retention was calculated. Significantly lower antioxidant capacity was detected in the case of control sample than that obtained using enzyme-treated juices. Retention of antioxidant content on the microfiltration membrane was greatly reduced by using the enzymes. Higher valuable component yield was obtained using Fructozym P enzyme compared with Pectinex BE XXL used in industry.

Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice

Faculty of Food Science, Department of Food Preservation

Faculty of Food Science, Department of Applied Chemistry

Faculty of Food Science, Department of Food Engineering

Acta Universitatis Sapientiae, Alimentaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

In this study, pectolytic enzymes (Pectinex BE XXL, Trenolin Rot, and Fructozym P) were investigated for their influence on phenolic, anthocyanin content, and...

Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice

Data publikacji: 10 paź 2017

Zakres stron: 116 - 126

DOI: https://doi.org/10.1515/ausal-2017-0008

Słowa kluczowe
sambucus nigra, elderberry, antioxidant, enzyme treatment, microfiltration

© 2017 D. Furulyás et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice

Data publikacji: 10 paź 2017

Zakres stron: 116 - 126

DOI: https://doi.org/10.1515/ausal-2017-0008

Słowa kluczowesambucus nigra, elderberry, antioxidant, enzyme treatment, microfiltration

© 2017 D. Furulyás et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Słowa kluczowe
sambucus nigra, elderberry, antioxidant, enzyme treatment, microfiltration