Changes in structure-forming components of blackcurrant fruits during mash maceration and release of polyphenols into juice
2011
Narwojsz, A.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Zywienia Czlowieka | Borowska, E.J.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Przetworstwa i Chemii Surowcow Roslinnych
The objective of this study was to analyze the changes in pectin and fibre during blackcurrant mash treatments using diverse methods prior to the process of pressing, as well as to determine the effect of those changes on the juice yield and the release of polyphenols including anthocyanins. Before pressing the juice, the fruit mash was treated using different methods: heat, enzymatic, or combined treatment; and the enzymatic maceration was preceded by a heat treatment. It was found that the changes in pectin and fibre depended on the method of mash treatment including the type of enzymatic preparation applied. Compared to the control fruit mash, the decrease in the content of total pectin ranged from 12 to 50 percent. Based on the analysis of the composition of pectin fractions, it was proved that the content of water-soluble pectin increased and, concurrently, the content of oxalate-soluble pectin decreased. In addition, the content of cellulose decreased
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