Zubaidi Muhamad Alfiyan, Czaplicka Marta, Kolniak-Ostek Joanna, Nawirska-Olszańska Agnieszka
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland.
Department of Horticulture, Wroclaw University of Environmental and Life Sciences, 50-375 Wrocław, Poland.
Foods. 2023 Sep 19;12(18):3475. doi: 10.3390/foods12183475.
In this study, five varieties of hybrid grapes were processed into juice to assess the influence of variety, destemming process and enzyme addition on juice quality, including yield, physicochemical properties and bioactive compounds. The results highlighted that while the processing methods had some impact on juice quality, the inherent grape variety remained the most significant factor. Although similar treatments were applied to all varieties, there were differences in the quality attributes of the juice. In general, red grape juice had a higher polyphenol content and antioxidant capacity than white grape juice. Four phenolic acids, eleven flavonols, five flavan-3-ols and five anthocyanins were identified. While the polyphenolic profile of each sample depended on the treatment and the variety, regardless of the variety, destemming was found to increase the yield by around 10-15%, while the addition of enzyme improved the yield by around 20-30%. Although the addition of enzymes led to a higher polyphenol content, it changed the color profile of the juice as a result of the pigment's skin extraction. In contrast, the destemming process did not influence the color of the juice, but at the same time, it reduced the health benefits due to the removal of potential bioactive compounds from the stems.
在本研究中，将五个品种的杂交葡萄加工成果汁，以评估品种、去梗工艺和酶添加对果汁质量的影响，包括产量、理化性质和生物活性化合物。结果表明，虽然加工方法对果汁质量有一定影响，但葡萄品种本身仍是最重要的因素。尽管对所有品种都采用了相似的处理方法，但果汁的质量属性仍存在差异。一般来说，红葡萄汁的多酚含量和抗氧化能力高于白葡萄汁。鉴定出了四种酚酸、十一种黄酮醇、五种黄烷-3-醇和五种花青素。虽然每个样品的多酚谱取决于处理方式和品种，但无论品种如何，去梗可使产量提高约10%-15%，而添加酶可使产量提高约20%-30%。虽然添加酶会使多酚含量更高，但由于色素从果皮中提取，会改变果汁的颜色特征。相比之下，去梗过程不会影响果汁的颜色，但同时，由于去除了茎中的潜在生物活性化合物，会降低其对健康的益处。
