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Effects of different enzymatic pre-press maceration treatments on the release of phenols into blackcurrant juice

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Abstract

The effects of different pectinolytic enzyme treatments on the release of phenolic compounds from blackcurrant berry mash into juice in experimental blackcurrant juice production were examined. The influence of enzyme dose (0–0.1% by weight), degree of berry crushing, maceration time, and temperature on the total phenol concentration, the juice yield, and on polysaccharide degradation were evaluated for four commercial, fungal enzyme preparations in statistically designed experimental templates. In optimal experimental conditions, treatments with Macer8 [FJ] and Pectinex Ultra SP-L released ~6500 and 6650 mg gallic acid equivalents/L of total phenols, respectively. These levels correspond to increases of 14–15% compared to the juice extracted without enzymes, and were significantly higher than those achieved with Rapidase BE Super and Grindamyl pectinase treatments. Increased enzyme dosage gave larger juice yields and higher phenol concentrations. There was a positive, linear correlation between degradation of the substrate polysaccharides and the amount of phenols released. The juice samples inhibited the oxidation of human low-density lipoproteins in vitro in a dose-dependent matter. The non-enzyme-treated sample exhibited higher antioxidant activity than the enzyme-treated juices at equimolar test levels of phenols, presumably because of differences in their phenolic profiles.

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Acknowledgements

We wish to thank Vallø Saft A/S for supplying the blackcurrants, and the enzyme producers Novozymes A/S, Biocatalysts, DSM, and Danisco Cultor providing the enzyme preparations.

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Authors and Affiliations

  1. Food Biotechnology & Engineering Group, BioCentrum-DTU, Building 221, Technical University of Denmark, 2800, Lyngby, Denmark

    Rico Bagger-Jørgensen & Anne S. Meyer

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  1. Rico Bagger-Jørgensen
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  2. Anne S. Meyer
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Correspondence to Anne S. Meyer.

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Bagger-Jørgensen, R., Meyer, A.S. Effects of different enzymatic pre-press maceration treatments on the release of phenols into blackcurrant juice. Eur Food Res Technol 219, 620–629 (2004). https://doi.org/10.1007/s00217-004-1006-2

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  • DOI: https://doi.org/10.1007/s00217-004-1006-2

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