Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial s
- PDF / 718,924 Bytes
- 10 Pages / 595.276 x 790.866 pts Page_size
- 53 Downloads / 195 Views
ORIGINAL PAPER
Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale Oskar Laaksonen1 · Leenamaija Mäkilä1 · Mika Jokinen2 · Tapio Metz2 · Heikki Kallio1 · Baoru Yang1 Received: 3 June 2020 / Revised: 21 August 2020 / Accepted: 23 August 2020 © The Author(s) 2020
Abstract Blackcurrant juices prepared with or without enzyme treatment at industrial scale were stored at room temperature or + 4 °C for 1 year, and their sensory profiles, chemical composition and rheological properties were investigated. The juice without enzyme treatment had less intense colour and it was perceived and measured as more viscose than the juice produced with enzyme assistance. Content of monomeric anthocyanins decreased significantly during storage in both juice types under both storing conditions. However, changes in colour intensity were observed only in the non-enzymatic juices. In the discrimination tests based on the appearance, the stored samples were detected as significantly different. Storage resulted in significant changes in contents of hydroxycinnamic acids and flavonols, but this did not have an impact on the bitterness or astringency of the juices. Moreover, sugar and acid contents were mainly unchanged during storage. Storage resulted in a decrease in dynamic viscosity and greater differences in viscoelastic properties for the juice with enzymatic assistance. This study provides important information about the stability of juices typically stored at room temperature for a long time. Keywords Blackcurrant · Juice · Enzymes · Phenolic compounds · Sensory quality · Storage
Introduction Berries and fruits are typically processed to juices, jams, jellies, purées, concentrates, alcoholic drinks or eaten whole. Juice processing includes various steps, such as thawing, crushing, heating, enzymatic maceration, pressing and clarification. Enzyme treatment is typically used to break down polymeric structures, such as pectins, cellulose and hemicellulose in the berry pulp and skins to reduce increase the juice yield and reduce its viscosity. Various health-related bioactive phenolic compounds, such as anthocyanins and flavonols, are concentrated in the skin fractions of the berries [1]. Use of enzymes in juice processing results in higher Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00217-020-03601-0) contains supplementary material, which is available to authorized users. * Oskar Laaksonen [email protected] 1
Food Chemistry and Food Development, Department of Biochemistry, University of Turku, 20014 Turku, Finland
Biomaterials and Diagnostics Research Group, Turku University of Applied Sciences, Joukahaisenkatu 3, 20520 Turku, Finland
2
yields of these compounds [2–6]. At the same time, the enzyme-aided juice processing significantly alters the sensory quality of the juice by, for example, increasing astringency and bitterness [7, 8] or the aroma of the juices [9]. Blackcurrants (Ribes nigrum
Data Loading...
