Vagiri Michael, Jensen Martin
Aarhus University, Department of Food Science, Kristinebjergvej 10, DK 5792 Årslev, Denmark.
Aarhus University, Department of Food Science, Kristinebjergvej 10, DK 5792 Årslev, Denmark.
Food Chem. 2017 Feb 15;217:409-417. doi: 10.1016/j.foodchem.2016.08.121. Epub 2016 Aug 31.
Aronia melanocarpa berries are a rich source of anthocyanins and its pomace, a by-product of juice processing, could be efficiently used for extraction of natural colours for the food industry. This study evaluated the influence blanching, freezing, maceration temperatures (2°C, 50°C) and enzyme treatments before juice pressing on the yield and anthocyanin composition of both juice and pomace. Total anthocyanin levels in pomace were affected mostly by enzyme treatment followed by maceration temperature. The pre-heating of the mash prior to processing increased juice yield and retention of anthocyanins in the pomace. Cold maceration of frozen berries without enzyme addition gave the highest concentrations of anthocyanins in the pomace, and both cold and hot maceration of fresh unblanched berries with enzyme the lowest. The results support future exploitation of natural colours from pomace side streams of Aronia, thus increasing competitiveness of Aronia berry production.
黑果腺肋花楸浆果富含花青素，其果渣作为果汁加工的副产品，可有效地用于为食品工业提取天然色素。本研究评估了热烫、冷冻、浸提温度（2°C、50°C）以及榨汁前的酶处理对果汁和果渣的产量及花青素组成的影响。果渣中的总花青素水平主要受酶处理影响，其次是浸提温度。加工前对醪液进行预热可提高果汁产量，并使花青素保留在果渣中。不添加酶对冷冻浆果进行冷浸提，可使果渣中的花青素浓度最高，而对新鲜未热烫的浆果添加酶进行冷浸提和热浸提，花青素浓度最低。这些结果为未来从黑果腺肋花楸果渣侧流中开发天然色素提供了支持，从而提高黑果腺肋花楸浆果生产的竞争力。
