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THE APPLICATION OF PECTINASE IN THE LINGONBERRY-JUICE PRODUCTION: THE IMPACT ON THE YIELD AND COMPOSITION OF BIOLOGICAL VALUABLE COMPONENTS

N. Kuzmina, A. Krasilnikova, K. Terentyev, E. Novozhilov
Wednesday 19 December 2018 by Libadmin2018

ABSTRACT

Lingonberry is a traditional northern region wild berry. Lingonberry juice obtained by the cold pressing method has a high nutritional and biological value. It contains sugars, vitamins, minerals and many other healthy components in dissolved and easily digestible forms. There are challenges with filtering and pressing while juice making process. Pectin complexes in raw berries have negative impact in this process. The aim of the research was to study the effect of pectolytic-enzyme treatment on the lingonberry juice-making process and to evaluate the changes in juice biological components composition. Fully ripened lingonberry was collected in the Arkhangelsk region (Russia), frozen and stored at -20 ̊C. Pectinex Ultra SP-L (Novozymes, Denmark) pectolytic enzyme was used in the research. The content of pectin and the degree of its esterification were determined in berry raw materials. The influence of the processing time and temperature on the yield of the gravity-flow juice fraction was evaluated. The optimal enzyme treatment parameters were determined. Collected juices were analyzed for the content of dry extract and total juice acidity. The juice composition was characterized by the measurement of the following components content: reducing sugars, ascorbic acid, polyphenols and anthocyanins. Increasing of the juice gravity-flow fraction yield at the optimum process parameters was due to a more than 4 times juice viscosity decreasing after 60-minutes enzyme treatment. The treatment also increased the yield of the dry extract by 2.2...3.5 times. The acidity of the juices was higher by 18...25 % due to an increase in the content of organic acids. The sugars concentration obtained after enzymatic treatment was increased by 7...28 %. The total sugar yield was increased by 2.1...3.7 times. The total polyphenolic compounds yield was also increased by about 3 times compared to the control samples.

Keywords: Lingonberry, gravity-flow juice fraction, pectinase treatment, yield increasing, nutritional value characteristics improving


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