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Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice.
J Agric Food Chem. 2009 Aug 12; 57(15):7078-85.JA

Abstract

The effects of different commercial enzymatic mash treatments on yield, turbidity, color, and polyphenolic and sediment of procyanidins content of cloudy apple juice were studied. Addition of pectolytic enzymes to mash treatment had positive effect on the production of cloud apple juices by improving polyphenolic contents, especially procyanidins and juice yields (68.3% in control samples to 77% after Pectinex Yield Mash). As summary of the effect of enzymatic mash treatment, polyphenol contents in cloudy apple juices significantly increased after Pectinex Yield Mash, Pectinex Smash XXL, and Pectinex XXL maceration were applied but no effect was observed after Pectinex Ultra-SPL I Panzym XXL use, compared to the control samples. The content of polymeric procyanidins represented 50-70% of total polyphenols, but in the present study, polymeric procyanidins were significantly lower in juices than in fruits and also affected by enzymatic treatment (Pectinex AFP L-4 and Panzym Yield Mash) compared to the control samples. The enzymatic treatment decreased procyanidin content in most sediment with the exception of Pectinex Smash XXL and Pectinex AFP L-4. Generally in samples that were treated by pectinase, radical scavenging activity of cloudy apple juices was increased compared to the untreated reference samples. The highest radical scavenging activity was associated with Pectinex Yield Mash, Pectinex Smash XXL, and Pectinex XXL enzyme and the lowest activity with Pectinex Ultra SP-L and Pectinex APFL-4. However, in the case of enzymatic mash treatment cloudy apple juices showed instability of turbidity and low viscosity. These results must be ascribed to the much higher hydrolysis of pectin by enzymatic preparation which is responsible for viscosity. During 6 months of storage at 4 degrees C small changes in analyzed parameters of apple juices were observed.

Authors+Show Affiliations

Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Science, 25 Norwida Street, 50-375 Wroclaw, Poland. oszm@wnoz.up.wroc.plNo affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19572518

Citation

Oszmiański, Jan, et al. "Effect of Enzymatic Mash Treatment and Storage On Phenolic Composition, Antioxidant Activity, and Turbidity of Cloudy Apple Juice." Journal of Agricultural and Food Chemistry, vol. 57, no. 15, 2009, pp. 7078-85.
Oszmiański J, Wojdylo A, Kolniak J. Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice. J Agric Food Chem. 2009;57(15):7078-85.
Oszmiański, J., Wojdylo, A., & Kolniak, J. (2009). Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice. Journal of Agricultural and Food Chemistry, 57(15), 7078-85. https://doi.org/10.1021/jf900806u
Oszmiański J, Wojdylo A, Kolniak J. Effect of Enzymatic Mash Treatment and Storage On Phenolic Composition, Antioxidant Activity, and Turbidity of Cloudy Apple Juice. J Agric Food Chem. 2009 Aug 12;57(15):7078-85. PubMed PMID: 19572518.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice. AU - Oszmiański,Jan, AU - Wojdylo,Aneta, AU - Kolniak,Joanna, PY - 2009/7/4/entrez PY - 2009/7/4/pubmed PY - 2009/11/5/medline SP - 7078 EP - 85 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 15 N2 - The effects of different commercial enzymatic mash treatments on yield, turbidity, color, and polyphenolic and sediment of procyanidins content of cloudy apple juice were studied. Addition of pectolytic enzymes to mash treatment had positive effect on the production of cloud apple juices by improving polyphenolic contents, especially procyanidins and juice yields (68.3% in control samples to 77% after Pectinex Yield Mash). As summary of the effect of enzymatic mash treatment, polyphenol contents in cloudy apple juices significantly increased after Pectinex Yield Mash, Pectinex Smash XXL, and Pectinex XXL maceration were applied but no effect was observed after Pectinex Ultra-SPL I Panzym XXL use, compared to the control samples. The content of polymeric procyanidins represented 50-70% of total polyphenols, but in the present study, polymeric procyanidins were significantly lower in juices than in fruits and also affected by enzymatic treatment (Pectinex AFP L-4 and Panzym Yield Mash) compared to the control samples. The enzymatic treatment decreased procyanidin content in most sediment with the exception of Pectinex Smash XXL and Pectinex AFP L-4. Generally in samples that were treated by pectinase, radical scavenging activity of cloudy apple juices was increased compared to the untreated reference samples. The highest radical scavenging activity was associated with Pectinex Yield Mash, Pectinex Smash XXL, and Pectinex XXL enzyme and the lowest activity with Pectinex Ultra SP-L and Pectinex APFL-4. However, in the case of enzymatic mash treatment cloudy apple juices showed instability of turbidity and low viscosity. These results must be ascribed to the much higher hydrolysis of pectin by enzymatic preparation which is responsible for viscosity. During 6 months of storage at 4 degrees C small changes in analyzed parameters of apple juices were observed. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19572518/Effect_of_enzymatic_mash_treatment_and_storage_on_phenolic_composition_antioxidant_activity_and_turbidity_of_cloudy_apple_juice_ DB - PRIME DP - Unbound Medicine ER -