Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins

Jani M. Koponen (Corresponding Author), Johanna Buchert, Kaisa Poutanen, Riitta Törrönen

Research output: Contribution to journalArticleScientificpeer-review

33 Citations (Scopus)

Abstract

Bilberries (Vaccinium myrtillus L.) and black currants (Ribes nigrum L.), dark blue berries rich in anthocyanins, were processed with an aid of commercial pectinolytic enzyme preparations, and the effect of processing on berry anthocyanins was investigated. The enzyme preparations were dosed based on their polygalacturonase activity from 1 to 100 nkat/g of berry mash. The juice yields were determined by weighing, and anthocyanin analyses were performed with HPLC. The bilberry and black currant juice yields increased significantly in enzyme-aided treatments with comparison to control, even with the lowest (1 nkat/g) polygalacturonase dosage. The anthocyanin yield increased by up to 83% for bilberries and up to 58% for black currants in enzyme-aided treatments as compared to control. The results showed that higher polygalacturonase dosage was needed for black currant to achieve the maximal juice and anthocyanin yields than for bilberries. The stability and the profile of extracted anthocyanins were greatly affected by the glycosidase side activities present in the enzyme preparations, which were able to hydrolyze certain anthocyanins to the corresponding aglycones. In addition, the data indicate that anthocyanidin rutinosides were more easily extracted than those of glucosides, which prevailed over the arabinosides and galactosides. Thus, prior to processing it is important to know the intact anthocyanin structures of the raw material, and the activity profile of the enzyme preparation to obtain optimal anthocyanin extractability and enzyme dosage.
Original languageEnglish
Pages (from-to)485 - 494
Number of pages10
JournalEuropean Food Research and Technology
Volume227
Issue number2
DOIs
Publication statusPublished - 2008
MoE publication typeA1 Journal article-refereed

Fingerprint

Vaccinium myrtillus
Ribes
Anthocyanins
bilberries
black currants
anthocyanins
juices
Enzymes
Polygalacturonase
polygalacturonase
enzymes
small fruits
Fruit
dosage
Ribes nigrum
anthocyanidins
galactosides
Galactosides
glycosidases
mash

Keywords

  • Bilberry
  • Black currant
  • Anthocyanin
  • Enzyme
  • Pectinase
  • Processing
  • Juice

Cite this

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title = "Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins",
abstract = "Bilberries (Vaccinium myrtillus L.) and black currants (Ribes nigrum L.), dark blue berries rich in anthocyanins, were processed with an aid of commercial pectinolytic enzyme preparations, and the effect of processing on berry anthocyanins was investigated. The enzyme preparations were dosed based on their polygalacturonase activity from 1 to 100 nkat/g of berry mash. The juice yields were determined by weighing, and anthocyanin analyses were performed with HPLC. The bilberry and black currant juice yields increased significantly in enzyme-aided treatments with comparison to control, even with the lowest (1 nkat/g) polygalacturonase dosage. The anthocyanin yield increased by up to 83{\%} for bilberries and up to 58{\%} for black currants in enzyme-aided treatments as compared to control. The results showed that higher polygalacturonase dosage was needed for black currant to achieve the maximal juice and anthocyanin yields than for bilberries. The stability and the profile of extracted anthocyanins were greatly affected by the glycosidase side activities present in the enzyme preparations, which were able to hydrolyze certain anthocyanins to the corresponding aglycones. In addition, the data indicate that anthocyanidin rutinosides were more easily extracted than those of glucosides, which prevailed over the arabinosides and galactosides. Thus, prior to processing it is important to know the intact anthocyanin structures of the raw material, and the activity profile of the enzyme preparation to obtain optimal anthocyanin extractability and enzyme dosage.",
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author = "Koponen, {Jani M.} and Johanna Buchert and Kaisa Poutanen and Riitta T{\"o}rr{\"o}nen",
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Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins. / Koponen, Jani M. (Corresponding Author); Buchert, Johanna; Poutanen, Kaisa; Törrönen, Riitta.

In: European Food Research and Technology, Vol. 227, No. 2, 2008, p. 485 - 494.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins

AU - Koponen, Jani M.

AU - Buchert, Johanna

AU - Poutanen, Kaisa

AU - Törrönen, Riitta

PY - 2008

Y1 - 2008

N2 - Bilberries (Vaccinium myrtillus L.) and black currants (Ribes nigrum L.), dark blue berries rich in anthocyanins, were processed with an aid of commercial pectinolytic enzyme preparations, and the effect of processing on berry anthocyanins was investigated. The enzyme preparations were dosed based on their polygalacturonase activity from 1 to 100 nkat/g of berry mash. The juice yields were determined by weighing, and anthocyanin analyses were performed with HPLC. The bilberry and black currant juice yields increased significantly in enzyme-aided treatments with comparison to control, even with the lowest (1 nkat/g) polygalacturonase dosage. The anthocyanin yield increased by up to 83% for bilberries and up to 58% for black currants in enzyme-aided treatments as compared to control. The results showed that higher polygalacturonase dosage was needed for black currant to achieve the maximal juice and anthocyanin yields than for bilberries. The stability and the profile of extracted anthocyanins were greatly affected by the glycosidase side activities present in the enzyme preparations, which were able to hydrolyze certain anthocyanins to the corresponding aglycones. In addition, the data indicate that anthocyanidin rutinosides were more easily extracted than those of glucosides, which prevailed over the arabinosides and galactosides. Thus, prior to processing it is important to know the intact anthocyanin structures of the raw material, and the activity profile of the enzyme preparation to obtain optimal anthocyanin extractability and enzyme dosage.

AB - Bilberries (Vaccinium myrtillus L.) and black currants (Ribes nigrum L.), dark blue berries rich in anthocyanins, were processed with an aid of commercial pectinolytic enzyme preparations, and the effect of processing on berry anthocyanins was investigated. The enzyme preparations were dosed based on their polygalacturonase activity from 1 to 100 nkat/g of berry mash. The juice yields were determined by weighing, and anthocyanin analyses were performed with HPLC. The bilberry and black currant juice yields increased significantly in enzyme-aided treatments with comparison to control, even with the lowest (1 nkat/g) polygalacturonase dosage. The anthocyanin yield increased by up to 83% for bilberries and up to 58% for black currants in enzyme-aided treatments as compared to control. The results showed that higher polygalacturonase dosage was needed for black currant to achieve the maximal juice and anthocyanin yields than for bilberries. The stability and the profile of extracted anthocyanins were greatly affected by the glycosidase side activities present in the enzyme preparations, which were able to hydrolyze certain anthocyanins to the corresponding aglycones. In addition, the data indicate that anthocyanidin rutinosides were more easily extracted than those of glucosides, which prevailed over the arabinosides and galactosides. Thus, prior to processing it is important to know the intact anthocyanin structures of the raw material, and the activity profile of the enzyme preparation to obtain optimal anthocyanin extractability and enzyme dosage.

KW - Bilberry

KW - Black currant

KW - Anthocyanin

KW - Enzyme

KW - Pectinase

KW - Processing

KW - Juice

U2 - 10.1007/s00217-007-0745-2

DO - 10.1007/s00217-007-0745-2

M3 - Article

VL - 227

SP - 485

EP - 494

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 2

ER -