Quality of cloudy plum juice produced from fresh fruit of Prunus Domestica L. The effect of cultivar and enzyme treatment

Monika Zbrzezniak, Emilia Nordlund, Monika Mieszczakowska-Frac (Corresponding Author), Witold Plocharski, Dorota Konopacka

Research output: Contribution to journalArticleScientificpeer-review

Abstract

The quality of cloudy juices produced from two plum cultivars varied in chemical characteristics and native polyphenol oxidase (PPO) activity, and was studied in relation to specific pectinolytic activity of enzyme preparations used for fresh fruit maceration before pressing. Process effectiveness expressed as juice yield, turbidity and the rate of transfer of anthocyanins and polyphenols were determined for five different enzyme preparations, whose activity was also analysed. Juice yields obtained after 1 hour mash maceration (50C, 100 g·t-1) were between 86.6 and 95.4%. The anthocyanins content of the obtained juices strongly depended on the cultivar and ranged from 26 to 50 mg·L-1 for 'Promis', and from 269 to 289 mg·L-1 for ' Cacanska Najbolja', which could be related to the differences in the measured PPO activity (175.4 and 79.8 nkat·g-1, respectively). The type of enzyme preparation strongly affected the degradation rate of anthocyanins during juice processing. Peonidin-3-rutinoside proved to be the most stable during plum juice production in contrast to cyanidin-3-glucoside. Irrespectively of the cultivar, the juice prepared with the mixture of Rohapect PTE + Rohament PL (2 : 1) showed the highest turbidity among the investigated combinations. The results suggest that for the production of cloudy plum juice use of a preparation with low pectin methyl esterase and polygalacturonase activities and high pectin lyase activity could be recommended.
Original languageEnglish
Pages (from-to)83-94
JournalJournal of Horticultural Research
Volume23
Issue number2
DOIs
Publication statusPublished - 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

Prunus domestica
Anthocyanins
enzymatic treatment
plums
raw fruit
Catechol Oxidase
juices
cultivar
Fruit
fruit
enzyme
turbidity
cultivars
Enzymes
Polygalacturonase
Polyphenols
anthocyanins
maceration
catechol oxidase
degradation

Keywords

  • degradation of anthocyanins
  • enzyme activity
  • juice processing
  • plum
  • PPO activity

Cite this

Zbrzezniak, Monika ; Nordlund, Emilia ; Mieszczakowska-Frac, Monika ; Plocharski, Witold ; Konopacka, Dorota. / Quality of cloudy plum juice produced from fresh fruit of Prunus Domestica L. The effect of cultivar and enzyme treatment. In: Journal of Horticultural Research. 2015 ; Vol. 23, No. 2. pp. 83-94.
@article{05342f6571b84cb2919a87ea86047528,
title = "Quality of cloudy plum juice produced from fresh fruit of Prunus Domestica L.: The effect of cultivar and enzyme treatment",
abstract = "The quality of cloudy juices produced from two plum cultivars varied in chemical characteristics and native polyphenol oxidase (PPO) activity, and was studied in relation to specific pectinolytic activity of enzyme preparations used for fresh fruit maceration before pressing. Process effectiveness expressed as juice yield, turbidity and the rate of transfer of anthocyanins and polyphenols were determined for five different enzyme preparations, whose activity was also analysed. Juice yields obtained after 1 hour mash maceration (50C, 100 g·t-1) were between 86.6 and 95.4{\%}. The anthocyanins content of the obtained juices strongly depended on the cultivar and ranged from 26 to 50 mg·L-1 for 'Promis', and from 269 to 289 mg·L-1 for ' Cacanska Najbolja', which could be related to the differences in the measured PPO activity (175.4 and 79.8 nkat·g-1, respectively). The type of enzyme preparation strongly affected the degradation rate of anthocyanins during juice processing. Peonidin-3-rutinoside proved to be the most stable during plum juice production in contrast to cyanidin-3-glucoside. Irrespectively of the cultivar, the juice prepared with the mixture of Rohapect PTE + Rohament PL (2 : 1) showed the highest turbidity among the investigated combinations. The results suggest that for the production of cloudy plum juice use of a preparation with low pectin methyl esterase and polygalacturonase activities and high pectin lyase activity could be recommended.",
keywords = "degradation of anthocyanins, enzyme activity, juice processing, plum, PPO activity",
author = "Monika Zbrzezniak and Emilia Nordlund and Monika Mieszczakowska-Frac and Witold Plocharski and Dorota Konopacka",
year = "2015",
doi = "10.2478/johr-2015-0018",
language = "English",
volume = "23",
pages = "83--94",
journal = "Journal of Horticultural Research",
issn = "2300-5009",
publisher = "De Gruyter",
number = "2",

}

Quality of cloudy plum juice produced from fresh fruit of Prunus Domestica L. The effect of cultivar and enzyme treatment. / Zbrzezniak, Monika; Nordlund, Emilia; Mieszczakowska-Frac, Monika (Corresponding Author); Plocharski, Witold; Konopacka, Dorota.

In: Journal of Horticultural Research, Vol. 23, No. 2, 2015, p. 83-94.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Quality of cloudy plum juice produced from fresh fruit of Prunus Domestica L.

T2 - The effect of cultivar and enzyme treatment

AU - Zbrzezniak, Monika

AU - Nordlund, Emilia

AU - Mieszczakowska-Frac, Monika

AU - Plocharski, Witold

AU - Konopacka, Dorota

PY - 2015

Y1 - 2015

N2 - The quality of cloudy juices produced from two plum cultivars varied in chemical characteristics and native polyphenol oxidase (PPO) activity, and was studied in relation to specific pectinolytic activity of enzyme preparations used for fresh fruit maceration before pressing. Process effectiveness expressed as juice yield, turbidity and the rate of transfer of anthocyanins and polyphenols were determined for five different enzyme preparations, whose activity was also analysed. Juice yields obtained after 1 hour mash maceration (50C, 100 g·t-1) were between 86.6 and 95.4%. The anthocyanins content of the obtained juices strongly depended on the cultivar and ranged from 26 to 50 mg·L-1 for 'Promis', and from 269 to 289 mg·L-1 for ' Cacanska Najbolja', which could be related to the differences in the measured PPO activity (175.4 and 79.8 nkat·g-1, respectively). The type of enzyme preparation strongly affected the degradation rate of anthocyanins during juice processing. Peonidin-3-rutinoside proved to be the most stable during plum juice production in contrast to cyanidin-3-glucoside. Irrespectively of the cultivar, the juice prepared with the mixture of Rohapect PTE + Rohament PL (2 : 1) showed the highest turbidity among the investigated combinations. The results suggest that for the production of cloudy plum juice use of a preparation with low pectin methyl esterase and polygalacturonase activities and high pectin lyase activity could be recommended.

AB - The quality of cloudy juices produced from two plum cultivars varied in chemical characteristics and native polyphenol oxidase (PPO) activity, and was studied in relation to specific pectinolytic activity of enzyme preparations used for fresh fruit maceration before pressing. Process effectiveness expressed as juice yield, turbidity and the rate of transfer of anthocyanins and polyphenols were determined for five different enzyme preparations, whose activity was also analysed. Juice yields obtained after 1 hour mash maceration (50C, 100 g·t-1) were between 86.6 and 95.4%. The anthocyanins content of the obtained juices strongly depended on the cultivar and ranged from 26 to 50 mg·L-1 for 'Promis', and from 269 to 289 mg·L-1 for ' Cacanska Najbolja', which could be related to the differences in the measured PPO activity (175.4 and 79.8 nkat·g-1, respectively). The type of enzyme preparation strongly affected the degradation rate of anthocyanins during juice processing. Peonidin-3-rutinoside proved to be the most stable during plum juice production in contrast to cyanidin-3-glucoside. Irrespectively of the cultivar, the juice prepared with the mixture of Rohapect PTE + Rohament PL (2 : 1) showed the highest turbidity among the investigated combinations. The results suggest that for the production of cloudy plum juice use of a preparation with low pectin methyl esterase and polygalacturonase activities and high pectin lyase activity could be recommended.

KW - degradation of anthocyanins

KW - enzyme activity

KW - juice processing

KW - plum

KW - PPO activity

U2 - 10.2478/johr-2015-0018

DO - 10.2478/johr-2015-0018

M3 - Article

VL - 23

SP - 83

EP - 94

JO - Journal of Horticultural Research

JF - Journal of Horticultural Research

SN - 2300-5009

IS - 2

ER -