Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Science, 25 Norwida Street, 50-375 Wroclaw, Poland.
Food Chem. 2011 Jul 15;127(2):623-31. doi: 10.1016/j.foodchem.2011.01.056. Epub 2011 Jan 23.
Effects of pomace maceration on yield, turbidity, cloud stability, composition of phenolics, antioxidant activity and colour properties were studied, to evaluate the potential applicability of enzyme preparations in puree-enriched cloudy apple juice production. The yield of mixed juice and puree from pomace obtained in the enzymatic processing of apple ranged from 92.3% to 95.3%, significantly higher than the yield from the control without enzymatic pomace treatment (81.8%). Higher turbidity was obtained upon pomace treatment with Pectinex XXL and Pectinex Ultra SPL enzymes. The total content of phenolic compounds in apple pomace was higher than in raw juices (1520mg/kg and 441mg/L, respectively). The total polyphenol yields were higher in juices treated with Pectinex AFP L-4, Pectinex Yield Mash and Pectinex XXL, as compared to the control treatment. During 6months of storage, a significant change was observed in the content of polyphenols, especially in procyanidin fractions.
研究了果渣浸渍对产量、浊度、云稳定性、酚类组成、抗氧化活性和颜色特性的影响，以评估酶制剂在纯混浊苹果汁生产中的潜在适用性。从酶处理苹果中获得的混合汁和果渣的出汁率为 92.3%至 95.3%，明显高于未经酶处理果渣的对照出汁率（81.8%）。用 Pectinex XXL 和 Pectinex Ultra SPL 酶处理果渣可获得更高的浊度。苹果渣中的总酚类化合物含量高于原果汁（分别为 1520mg/kg 和 441mg/L）。与对照处理相比，用 Pectinex AFP L-4、Pectinex Yield Mash 和 Pectinex XXL 处理的果汁中总多酚的产率更高。在 6 个月的储存过程中，观察到多酚，特别是原花青素分数的含量发生了显著变化。
