Improvement of Fruit-Berry Juices Technology using Pectolytic Enzymes
https://doi.org/10.36107/hfb.2020.i1.s296
Abstract
In the conditions of unfavorable ecological situation, disruption of the nutrition structure of the population, limited raw plant food sources, there is a need for high-quality food products that meet not only domestic but also international requirements. Of particular importance in the nutrition structure are fruit and berry juices and drinks based on them, having high nutritional value. The juice industry has long been looking for a technology that allows extracting as much as possible juice without losing its nutritional and organoleptic properties. This article proposes a way to improve the technology of juice production from apples and blackcurrant using pectolytic enzymes obtained using Zygofabospora marxiana BKM Y-848 yeast. In the course of the studies it was found that yeast endopolygalacturonase (activity 3000 units/cm3) in a dosage from 0.004 to 0.01% of the weight of raw materials working within 2-24 hours at temperatures from 10 to 40 °C significantly increases the yield of juice. When adding 0.01% of the enzyme to the mass of skin and seeds’ pulp at a temperature of 30 °C and the duration of hydrolysis of 12 hours, the yield of juice increases by 25-30%. Also, the enzyme decreased acidity of juices by 15-45% depending on the type of raw material. The amount of sugars in apple juice increased by 3-5%, in blackcurrant juice the sugar content increased by 12-15% compared to juices obtained from raw materials without enzymatic processing. The key points of the study were the reduction of the juice viscosity, which further significantly increased the filtration rate. Thus, the advisability of usage of enzymes of pectolytic action in the technology of juice products aimed at its improvement it was proved.
About the Authors
S. N. Butova
Moscow State University of Food Production
Russian Federation
Russian Federation
Svetlana N. Butova
E. R. Volnova
Moscow State University of Food Production
Russian Federation
Russian Federation
Ekaterina R. Volnova
Yu. V. Nikolaeva
Moscow State University of Food Production
Russian Federation
Russian Federation
Yulia V. Nikolaeva
11 Volokolamskoe highway, Moscow, 125080
J. Jedličková
AJETO
Czech Republic
Czech Republic
Jana Jedličková
Prague
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Review
For citations:
Butova S.N., Volnova E.R., Nikolaeva Yu.V., Jedličková J. Improvement of Fruit-Berry Juices Technology using Pectolytic Enzymes. Health, Food & Biotechnology. 2020;2(1):128-139. (In Russ.) https://doi.org/10.36107/hfb.2020.i1.s296
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