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

• Autorzy: Zbrzezniak M. , Nordlund E. , Mieszczakowska-Frac M. , Plocharski W. , Konopacka D.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

enzyme activity; cloudy juice; fresh fruit; fruit juice; plum cultivar; Prunus domestica; chemical characteristics; polyphenol oxidase activity; anthocyanin content; pectin methyl esterase; polygalacturonase activity

• Wydawca: -
• Czasopismo: Journal of Horticultural Research
• Rocznik: 2015
• Tom: 23
• Numer: 2
• Opis fizyczny: p.83-94,fig.,ref.

Twórcy

autor

Zbrzezniak M.

• Research Institute of Horticulture, 96-100 Skierniewice, Poland

autor

Nordlund E.

• VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland

autor

Mieszczakowska-Frac M.

• Research Institute of Horticulture, 96-100 Skierniewice, Poland

autor

Plocharski W.

• Research Institute of Horticulture, 96-100 Skierniewice, Poland

autor

Konopacka D.

• Research Institute of Horticulture, 96-100 Skierniewice, Poland

Bibliografia

• Ahmed J., Shivhare U.S., Raghavan G.S.V. 2004. Ther-mal degradation kinetics of anthocyanin and visual colour of plum puree. European Food Research and Technology 218: 525-528. DOI: 10.1007/s00217-004-0906-5.
• Bailey M.J., Pessa E. 1990. Strain and process for pro-duction of polygalacturonase. Enzyme and Micro-bial Technology 12: 266-271. DOI: 10.1016/0141-0229(90)90098-B.
• Banaszczyk J., Płocharski W. 1993. Laboratory method for the estimation of the juice yields of apples. Fruit Processing 3: 9-13.
• Birt D.F., Hendrich S., Wang W. 2001. Dietary agents in cancer prevention: flavonoids and isoflavonoids. Pharmacology & Therapeutics 90: 157-177. DOI: 10.1016/S0163-7258(01)00137-1.
• 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.
• González E.M., de Ancos B., Cano M.P. 2000. Partial characterization of peroxidase and polyphenol oxi-dase activities in blackberry fruits. Journal of Agri-cultural and Food Chemistry 48: 5459-5464. DOI: 10.1021/jf000169w.
• van Gorsel H., Li C., Kerbel E.L., Smits M., Kader A.A. 1992. Journal of Agricultural and Food Chemistry. Journal of Agricultural and Food Chemistry 40: 784-789. DOI: 10.1021/jf00017a016.
• Knekt P., Kumpulainen J., Järvinen R., Rissanen H., Heliövaara M., Reunanen A. et al. 2002. Flavonoid intake and risk of chronic diseases. American Jour-nal of Clinical Nutrition 76: 560-568.
• 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.
• Wrolstad R.E. 1976. Color and pigment analyses in fruit products. Agricultural Experiment Station, Oregon State University. Station Bulletin 624: 1-17.
• Versari A., Biesenbruch S., Barbanti D., Farnell P.J., Galassi S. 1997. Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices. Food Research International 30: 811-817. DOI: 10.1016/S0963-9969(98)00050-7.

Identyfikatory

DOI

10.2478/johr-2015-0018