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2015 | 23 | 2 |
Tytuł artykułu

Quality of cloudy plum juice produced from fresh fruit of Prunus domestica L. – the effect of cultivar and enzyme treatment

Treść / Zawartość
Wydawca
-
Rocznik
Tom
23
Numer
2
Opis fizyczny
p.83-94,fig.,ref.
Twórcy
  • Research Institute of Horticulture, 96-100 Skierniewice, Poland
autor
  • VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland
  • Research Institute of Horticulture, 96-100 Skierniewice, Poland
  • Research Institute of Horticulture, 96-100 Skierniewice, Poland
autor
  • Research Institute of Horticulture, 96-100 Skierniewice, Poland
Bibliografia
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  • Buchert J., Koponen J.M., Suutarinen M., Mustranta A., Lille M., Törrönen R., Poutanen K. 2005. Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices. Journal of the Science of Food and Agriculture 85: 2548-2556. DOI: 10.1002/jsfa.2284.
  • Chang T.-S., Siddiq M., Sinha N.K., Cash J.N. 1994. Plum juice quality affected by enzyme treatment and fining. Journal of Food Science 59: 1065-1069. DOI: 10.1111/j.1365-2621.1994.tb08191.x.
  • Chang T.-S., Siddiq M., Sinha N.K., Cash J.N. 1995. Commercial pectinases and the yield and quality of Stanley plum juice. Journal of Food Processing and Preservation 19: 89-101. DOI: 10.1111/j.1745-4549.1995.tb00280.x.
  • Chun O.K., Kim D.O., Moon H.Y., Kang H.G., Lee C.Y. 2003. Contribution of individual polyphenolics to total antioxidant capacity of plums. Journal of Ag-ricultural and Food Chemistry 51: 7240-7245. DOI: 10.1021/jf0343579.
  • Donovan J.L., Meyer A.S., Waterhouse A.L. 1998. Phe-nolic composition and antioxidant activity of prunes and prune juice (Prunus domestica). Journal of Agricultural and Food Chemistry 46: 1247-1252. DOI: 10.1021/jf970831x.
  • EFSA panel on Dietetic Products, Nutrition and Aller-gies. 2012. Scientific Opinion on the substantiation of health claims related to dried plums of ‘prune’ cultivars (Prunus domestica L.) and maintenance of normal bowel function (ID 1164, further assess-ment) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 10(6): 2712-2729. DOI: 10.2903/j.efsa.2012.2712.
  • FAOSTAT 2013. http://faostat3.fao.org/down-load/Q/QC/E: Crops; European Union; Production; 2000-2011; Plums and sloes.
  • Fastyn M., Markowski J., Konopacka D., Płocharski W. 2008. Optimization of enzymes treatment in cloudy plum juice production, Book of Abstract of 2nd An-nual Workshop of COST Action 928, Istanbul, Tur-key, 52 p.
  • Fastyn M., Markowski J., Mieszczakowska-Frąc M., Pło-charski W. 2010. Możliwości zwiększenia kon-sumpcji soków owocowych poprzez wprowadzenie nowych asortymentów – mętne soki śliwkowe. Sci-entific-Technical Magazine for Fermentation- and Fruit- & Vegetable Industry 4: 10-12 (in Polish with English abstract).
  • Gil M.I., Tomás-Barberán F.A., Hess-Pierce B., Kader A.A. 2002. Antioxidant capacities, phenolic com-pounds, carotenoids and vitamin C contents of nec-tarine, peach and plum cultivars from California. Journal of Agricultural and Food Chemistry 50: 4976-4982. DOI: 10.1021/jf020136b.
  • González E.M., de Ancos B., Cano M.P. 1999. Partial characterization of polyphenol oxidase activity in raspberry fruits. Journal of Agricultural and Food Chemistry 47: 4068-4072. DOI: 10.1021/jf981325q.
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  • Kim D.-O., Chun O.K., Kim Y.J., Moon H.Y., Lee C.Y. 2003a. Quantification of polyphenolics and their antioxidant capacity in fresh plums. Journal of Ag-ricultural and Food Chemistry 51: 6509-6515. DOI: 10.1021/jf0343074.
  • Kim D.-O., Jeong S.W., Lee C.Y. 2003b. Antioxidant ca-pacity of phenolic phytochemicals from various cultivars of plums. Food Chemistry 81: 321-326. DOI: 1016/S0308-8146(02)00423-5.
  • Konczak I., Zhang W. 2004. Anthocyanins – more than nature’s colours. Journal of Biomedicine and Bio-technology 2004: 239-240. DOI: 10.1155/s1110724304407013.
  • Koponen J.M., Buchert J., Poutanen K.S., Törrönen A.R. 2008. Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant an-thocyanins. European Food Research and Technology 227: 485-494. DOI: 10.1007/s00217-007-0745-2.
  • Levaj B., Vahčić N., Dragović-Uzelac V., Svetličić S., Sabljak V., Herceg K. et al. 2012. Influence of pro-cessing on yield and quality of cloudy plum juices. Croatian Journal of Food Technology, Biotechnol-ogy and Nutrition (Special Issue) 7: 34-38.
  • Łoś J., Wilska-Jeszka J., Pawlak M. 1996. Enzymatic ox-idation of polyphenols in fruit products and model solutions. Polish Journal of Food and Nutrition Sci-ences 5: 83-93.
  • Manachini P.L., Parini C., Fortina M.G. 1988. Pectic en-zymes from Aureobasidium pullulans LV 10. En-zyme and Microbial Technology 10: 682-685. DOI: 10.1016/0141-0229(88)90060-9.
  • Martinez M.V., Whitaker R.J. 1995. The biochemistry and control of enzymatic browning. Trends Food Science & Technology 6: 195-200. DOI: 10.1016/S0924-2244(00)89054-8.
  • Mieszczakowska-Frąc M., Markowski J., Zbrzeźniak M., Płocharski W. 2012. Impact of enzyme on quality of blackcurrant and plum juices. LWT – Food Sci-ence and Technology 49: 251-256. DOI: 10.1016/j.lwt.2011.12.034.
  • Milala J., Kosmala M., Sójka M., Kołodziejczyk K., Zbrzeźniak M., Markowski J. 2013. Plum pomaces as a potential source of dietary fibre: composition and antioxidant properties. Journal of Food Science and Technology 50: 1012-1017. DOI: 10.1007/s13197-011-0601-z.
  • Nielsen I.L.F., Haren G.R., Magnussen E.L., Dragsted L.O., Rasmussen S.E. 2003. Quantification of an-thocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency. Journal of Agricultural and Food Chemis-try 51: 5861-5866. DOI: 10.1021/jf034004+.
  • Oren-Shamir M. 2009. Does anthocyanin degradation play a significant role in determining pigment con-centration in plants? Plant Science 177: 310-316. DOI: 10.1016/j.plantsci.2009.06.015.
  • Oszmiański J., Wojdyło A. 2007. Effects of various clar-ification treatments on phenolic compounds and color of apple juice. European Food Research and Technology 224: 755-762. DOI: 10.1007/s00217-006-0370-5.
  • Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26: 1231-1237. DOI: 10.1016/S0891-5849(98)00315-3.
  • Ribeiro D.S., Henrique S.M.B., Oliveira L.S., Macedo G.A., Fleuri L.F. 2010. Enzymes in juice processing: a re-view. International Journal of Food Science & Technology 45: 635-641. DOI: 10.1111/j.1365-2621.2010.02177.x.
  • Robb D.A. 1984. Tyrosinase. In: R. Lontie (Ed.), Copper proteins and copper enzymes, vol. 2. CRC Press INC, Boca Raton, pp. 207-240.
  • Siddiq M., Sinha K.N., Cash N.J. 1992. Characterization of polyphenoloxidase from Stanley plum. Journal of Food Science 57: 1177-1179. DOI: 10.1111/j.1365-2621.1992.tb11292.x.
  • Siddiq M., Arnold J.F., Sinha N.K., Cash J.N. 1994. Ef-fect of polyphenol oxidase and its inhibitors on an-thocyanin changes in plum juice. Journal of Food Processing and Preservation 18: 75-84. DOI: 10.1111/j.1745-4549.1994.tb00243.x.
  • Stacewicz-Sapuntzakis M., Bowen P.E., Hussain E.A., Damayanti-Wood B.I., Farnsworth N.R. 2001. Chemical composition and potential health effects of prunes: a functional food? Critical Reviews in Food Science and Nutrition 41: 251-286. DOI: 10.1080/20014091091814.
  • Tomás-Barberán F.A., Gil M.I., Cremin P., Waterhouse A.L., Hess-Pierce B., Kader A.A. 2001. HPLC-DAD-ESIMS analysis of phenolic compounds in nectar-ines, peaches, and plums. Journal of Agricultural and Food Chemistry 49: 4748-4760. DOI: 10.1021/jf0104681.
  • Tsao R., Yang R. 2003. Optimization of a new mobile phase to know the complex and real polyphenolic composition: towards a total phenolic index using high-performance liquid chromatography. Journal of Chromatography A 1018: 29-40. DOI: 10.1016/j.chroma.2003.08.034.
  • Uhlig H. 1998. Industrial enzymes and their applications, Wiley, New York, p. 472.
  • Usenik V., Štampar F., Veberič R. 2009. Anthocyanins and fruit colour in plums (Prunus domestica L.) during ripening. Food Chemistry 114: 529-534. DOI: 10.1016/j.foodchem.2008.09.083.
  • Walkowiak-Tomczak D., Biegańska-Merecik R., Reguła J. 2007. Antioxidant activity of some selected plum cultivars (Prunus domestica) grown in Poland. Food. Science. Technology. Quality 6: 109-115 (in Polish with English abstract).
  • Wesche-Ebeling P., Montgomery W.M. 1990. Straw-berry polyphenoloxidase: its role in anthocyanin degradation. Journal of Food Science 55: 731-734. DOI: 10.1111/j.1365-2621.1990.tb05217.x.
  • Whitaker J. 1984. Pectic substances, pectic enzymes and haze formation in fruit juices. Enzyme and Micro-bial Technology 6: 341-349. DOI: 10.1016/0141-0229(84)90046-2.
  • Will F., Dietrich H.2006. Optimised processing tech-nique for colour – and cloud-stable plum juices and stability of bioactive substances. European Food Research and Technology 223: 419-425. DOI: 10.1007/s00217-005-0222-8.
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Typ dokumentu
Bibliografia
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Identyfikator YADDA
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