Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices

Johanna Buchert, Jani M. Koponen, Marjaana Suutarinen, Annikka Mustranta, Martina Lille, Riitta Törrönen, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

105 Citations (Scopus)

Abstract

Bilberries (Vaccinium myrtillus) and blackcurrants (Ribes nigrum) were treated with extensive dosages of commercial cell wall degrading enzyme preparations, i.e. Econase CE, Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM. The enzymes were dosed based on the polygalacturonase activity. The juice yield was improved in both berries as a result of the enzymatic treatment. The improvement was more pronounced with blackcurrants owing to their thicker cell walls. The impact of the enzymatic treatment on anthocyanins present in the juices was investigated using HPLC-DAD. The enzyme preparations affected the contents and composition of anthocyanins in the juices. Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM increased the total content of anthocyanins by 13-41% in the bilberry juices and by 18-29% in the blackcurrant juices. Econase CE, however, produced a dramatic decrease in the total anthocyanin content in the bilberry juice due to its enzyme profile, whereas no such effect was observed with the blackcurrant juice. All the enzyme mixtures tested produced a total or extensive loss of anthocyanidin galactosides in bilberry juice. Commercial enzyme preparations used in the production of berry juices can improve extraction of anthocyanins into the juice. However, they may effectively hydrolyse certain glycosides and thus affect the profile of extracted anthocyanins.
Original languageEnglish
Pages (from-to)2548-2556
JournalJournal of the Science of Food and Agriculture
Volume85
Issue number15
DOIs
Publication statusPublished - 2005
MoE publication typeA1 Journal article-refereed

Fingerprint

Vaccinium myrtillus
bilberries
black currants
Anthocyanins
pressing
anthocyanins
juices
Enzymes
enzymes
Cell Wall
enzymatic treatment
Fruit
Ribes
Polygalacturonase
Galactosides
cell walls
Ribes nigrum
Glycosides
anthocyanidins
galactosides

Keywords

  • bilberry
  • blackcurrant
  • enzymes
  • juice
  • anthocyanins
  • phenolics

Cite this

Buchert, Johanna ; Koponen, Jani M. ; Suutarinen, Marjaana ; Mustranta, Annikka ; Lille, Martina ; Törrönen, Riitta ; Poutanen, Kaisa. / Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices. In: Journal of the Science of Food and Agriculture. 2005 ; Vol. 85, No. 15. pp. 2548-2556.
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abstract = "Bilberries (Vaccinium myrtillus) and blackcurrants (Ribes nigrum) were treated with extensive dosages of commercial cell wall degrading enzyme preparations, i.e. Econase CE, Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM. The enzymes were dosed based on the polygalacturonase activity. The juice yield was improved in both berries as a result of the enzymatic treatment. The improvement was more pronounced with blackcurrants owing to their thicker cell walls. The impact of the enzymatic treatment on anthocyanins present in the juices was investigated using HPLC-DAD. The enzyme preparations affected the contents and composition of anthocyanins in the juices. Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM increased the total content of anthocyanins by 13-41{\%} in the bilberry juices and by 18-29{\%} in the blackcurrant juices. Econase CE, however, produced a dramatic decrease in the total anthocyanin content in the bilberry juice due to its enzyme profile, whereas no such effect was observed with the blackcurrant juice. All the enzyme mixtures tested produced a total or extensive loss of anthocyanidin galactosides in bilberry juice. Commercial enzyme preparations used in the production of berry juices can improve extraction of anthocyanins into the juice. However, they may effectively hydrolyse certain glycosides and thus affect the profile of extracted anthocyanins.",
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Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices. / Buchert, Johanna; Koponen, Jani M.; Suutarinen, Marjaana; Mustranta, Annikka; Lille, Martina; Törrönen, Riitta; Poutanen, Kaisa.

In: Journal of the Science of Food and Agriculture, Vol. 85, No. 15, 2005, p. 2548-2556.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices

AU - Buchert, Johanna

AU - Koponen, Jani M.

AU - Suutarinen, Marjaana

AU - Mustranta, Annikka

AU - Lille, Martina

AU - Törrönen, Riitta

AU - Poutanen, Kaisa

PY - 2005

Y1 - 2005

N2 - Bilberries (Vaccinium myrtillus) and blackcurrants (Ribes nigrum) were treated with extensive dosages of commercial cell wall degrading enzyme preparations, i.e. Econase CE, Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM. The enzymes were dosed based on the polygalacturonase activity. The juice yield was improved in both berries as a result of the enzymatic treatment. The improvement was more pronounced with blackcurrants owing to their thicker cell walls. The impact of the enzymatic treatment on anthocyanins present in the juices was investigated using HPLC-DAD. The enzyme preparations affected the contents and composition of anthocyanins in the juices. Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM increased the total content of anthocyanins by 13-41% in the bilberry juices and by 18-29% in the blackcurrant juices. Econase CE, however, produced a dramatic decrease in the total anthocyanin content in the bilberry juice due to its enzyme profile, whereas no such effect was observed with the blackcurrant juice. All the enzyme mixtures tested produced a total or extensive loss of anthocyanidin galactosides in bilberry juice. Commercial enzyme preparations used in the production of berry juices can improve extraction of anthocyanins into the juice. However, they may effectively hydrolyse certain glycosides and thus affect the profile of extracted anthocyanins.

AB - Bilberries (Vaccinium myrtillus) and blackcurrants (Ribes nigrum) were treated with extensive dosages of commercial cell wall degrading enzyme preparations, i.e. Econase CE, Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM. The enzymes were dosed based on the polygalacturonase activity. The juice yield was improved in both berries as a result of the enzymatic treatment. The improvement was more pronounced with blackcurrants owing to their thicker cell walls. The impact of the enzymatic treatment on anthocyanins present in the juices was investigated using HPLC-DAD. The enzyme preparations affected the contents and composition of anthocyanins in the juices. Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM increased the total content of anthocyanins by 13-41% in the bilberry juices and by 18-29% in the blackcurrant juices. Econase CE, however, produced a dramatic decrease in the total anthocyanin content in the bilberry juice due to its enzyme profile, whereas no such effect was observed with the blackcurrant juice. All the enzyme mixtures tested produced a total or extensive loss of anthocyanidin galactosides in bilberry juice. Commercial enzyme preparations used in the production of berry juices can improve extraction of anthocyanins into the juice. However, they may effectively hydrolyse certain glycosides and thus affect the profile of extracted anthocyanins.

KW - bilberry

KW - blackcurrant

KW - enzymes

KW - juice

KW - anthocyanins

KW - phenolics

U2 - 10.1002/jsfa.2284

DO - 10.1002/jsfa.2284

M3 - Article

VL - 85

SP - 2548

EP - 2556

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 15

ER -