Department of Food Engineering and Machines, University of Life Sciences, Lublin, Poland.
PLoS One. 2019 Jul 18;14(7):e0219585. doi: 10.1371/journal.pone.0219585. eCollection 2019.
The primary objective of the study was to determine the effect of process conditions on extraction efficiency and the total amount of released polyphenols and antioxidant activity (AA) in black chokeberry juice. The study samples were fruits of black chokeberry (Aronia melanocarpa (Michx.) Elliott) cv. Galicjanka. In the study, two kinds of presses-piston press and twin gear juice extractor-were used, and two raw material pretreatment methods-freezing and thawing and enzymatic liquefaction-were applied. The study showed that pressing efficiency depends on the design of press and the nature of pretreatment. The highest pressing efficiency was obtained using the twin gear juice extractor. Enzymatic liquefaction of shredded fruits significantly increased the efficiency of pressing by the piston press. The type of press and the pretreatment method used had an effect on the quality traits of the extracted juices. The highest content of soluble solids was obtained for fruits not subjected to any pretreatment and pressed using the twin gear press. The highest total phenolic content was obtained in juice extracted using the piston press from shredded fruits subjected to enzymatic treatment at 45°C. A higher total phenolic content was also a characteristic of juice obtained from fruits not subjected to any pretreatment and extracted using the twin gear press. The capacity of the black chokeberry juices for free radical quenching oscillated around the level of approximately 90%. The study showed that the application of suitable processing methods is necessary for the acquisition of products with desirable quality traits.
本研究的主要目的是确定工艺条件对黑穗醋栗汁提取效率、释放多酚总量和抗氧化活性（AA）的影响。研究样品为黑穗醋栗（Aronia melanocarpa（Michx.）Elliott）cv. Galicjanka 的果实。在研究中，使用了两种压榨机-活塞压榨机和双齿轮榨汁机-以及两种原料预处理方法-冷冻和解冻和酶液化。研究表明，压榨效率取决于压榨机的设计和预处理的性质。使用双齿轮榨汁机可获得最高的压榨效率。酶解切碎水果显著提高了活塞压榨机的压榨效率。压榨机的类型和使用的预处理方法对提取汁的质量特性有影响。未经过任何预处理并用双齿轮压榨机压榨的果实可获得最高的可溶性固形物含量。在 45°C 下对经酶处理的切碎水果用活塞压榨机提取的果汁中总酚含量最高。未经任何预处理并用双齿轮压榨机提取的果汁也具有较高的总酚含量。黑穗醋栗汁的自由基猝灭能力约为 90%左右。研究表明，应用合适的加工方法对于获得具有理想品质特性的产品是必要的。
