Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices

Jan Oszmiański; Aneta Wojdyło; Joanna Kolniak

doi:10.1016/j.foodchem.2011.01.056

Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices

Food Chem. 2011 Jul 15;127(2):623-31. doi: 10.1016/j.foodchem.2011.01.056. Epub 2011 Jan 23.

Authors

Jan Oszmiański¹, Aneta Wojdyło, Joanna Kolniak

Affiliation

¹ Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Science, 25 Norwida Street, 50-375 Wroclaw, Poland.

PMID: 23140709
DOI: 10.1016/j.foodchem.2011.01.056

Abstract

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.