The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis

Reverse osmosis process for the concentration of black currant juice was carried using AFC-99 tubular membrane at 30 °C and 45 bar. The contents of selected flavonols and anthocyanins were analyzed after centrifugation; enzyme treatment by Panzym Super E and by Rohapect berry followed by centrifugation; and ultrafiltration black currant juices and juice concentrates. The total soluble solid (TSS) content of the juices increased from the initial 17.6–17.9 °Brix to 24–24.8 °Brix in the case of the centrifuged juice in the concentration process. Similarly, it increased from 14.5–15.5 °Brix to 23.1–23.4 °Brix for the Panzym Super E treated juice, and from 16.1–16.9 °Brix to 22.5–23.1 °Brix for the Rohapect berry treated black currant juices. The ultrafiltered juice had the lowest initial TSS content between 14.1 and 14.9 °Brix and it increased to 22.1–23.1 °Brix. The average permeate fluxes during the concentration process were 7.3 L m⁻² h⁻¹ for the centrifuged juice, 11.9 L m⁻² h⁻¹ for the Panzym Super E treated juice, 9.2 and 13.1 L m⁻² h⁻¹ for the Rohapect berry treated and ultrafiltered juice, respectively. Analysis indicated that the enzymatic treatment resulted in the increase of anthocyanin and flavonol content of the juices. The centrifugation process decreased the amount of anthocyanins and flavonols to some extent. The juice clarified by ultrafiltration had significantly lower concentrations of anthocyanins and flavonols, while the juices treated by Panzym Super E had the highest levels of these flavonoids. This study recommends enzymatic pre-treatment by Panzym Super E, since it improves the permeate flux in reverse osmosis during the concentration process, and results in a juice concentrates highest in anthocyanins and flavonols.     

Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice

Pre-press maceration treatments with 10 different pectinolytic enzyme preparations were investigated in experimental black currant juice production using response surface design templates. Enzyme dosage, maceration time, reaction temperature, and degree of berry crushing were varied, and the juice yields, anthocyanins, total phenols, and turbidity in the resulting juices were compared for a total of 250 different enzymatic treatments. The yields of anthocyanins and total phenols in the juices ranged from 900 to 2200 and 3050 to 5100 mg/kg wet weight black currant mash, respectively. Juice yields ranged from 66.4% to 78.9% by wet weight of mash. Turbidity levels ranged from 25 to 916 formazan nephelometric units (FNU). The reaction parameters induced larger variations in the responses than the different enzyme preparations, but the cloned Aspergillus niger/Aspergillus aculeatus preparation Pectinex BE® consistently tended to be among those giving the best responses regarding anthocyanin yields, phenols, and low juice turbidity. The optimal maceration was achieved using an enzyme dosage of 0.18% by wet weight of berries with a reaction at 60 °C for 30 min on the most finely crushed berry mash. This treatment gave similar profiles of anthocyanins in the juices with all the 10 enzyme preparations. The same 10 juices all exhibited antioxidant activity against human low-density lipoprotein oxidation in vitro, but the antioxidant potency varied depending on the enzyme preparation used in the pre-press maceration.     

Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinations

Phenolic compounds of fruit juices are responsible for haze and sediment formation as well as for color, bitterness and astringency. The influence of ultrafiltration (UF) and laccase-UF combination was investigated on phenolic contents of pomegranate juices and on filtration output. Laccase-treated and then ultrafiltered pomegranate juices have shown a rapid increase in their color, when compared to only ultrafiltered (control) samples. Kinetic parameters of laccase were also determined. During the oxidation period, the changes occurring in pomegranate juices were estimated from phenolic contents, color and anthocyanin measurements. Results have shown that laccase oxidation produced a significant decrease in phenolic content of pomegranate juices while juice color the increased. However, in recent literatures, the possibility to remove polyphenols in apple juices was reported. We decided in this study that laccase treatment can not be applied due to the loss of natural red color and unwanted dark brownish color formation in pomegranate juice.     

Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase‐ultrafiltration combinations

Phenolic compounds of fruit juices are responsible for haze and sediment formation as well as for color, bitterness and astringency. The influence of ultrafiltration (UF) and laccase‐UF combination was investigated on phenolic contents of pomegranate juices and on filtration output. Laccase‐treated and then ultrafiltered pomegranate juices have shown a rapid increase in their color, when compared to only ultrafiltered (control) samples. Kinetic parameters of laccase were also determined. During the oxidation period, the changes occurring in pomegranate juices were estimated from phenolic contents, color and anthocyanin measurements. Results have shown that laccase oxidation produced a significant decrease in phenolic content of pomegranate juices while juice color the increased. However, in recent literatures, the possibility to remove polyphenols in apple juices was reported. We decided in this study that laccase treatment can not be applied due to the loss of natural red color and unwanted dark brownish color formation in pomegranate juice.     

Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins

Bilberries (Vaccinium myrtillus L.) and black currants (Ribes nigrum L.), dark blue berries rich in anthocyanins, were processed with an aid of commercial pectinolytic enzyme preparations, and the effect of processing on berry anthocyanins was investigated. The enzyme preparations were dosed based on their polygalacturonase activity from 1 to 100 nkat/g of berry mash. The juice yields were determined by weighing, and anthocyanin analyses were performed with HPLC. The bilberry and black currant juice yields increased significantly in enzyme-aided treatments with comparison to control, even with the lowest (1 nkat/g) polygalacturonase dosage. The anthocyanin yield increased by up to 83% for bilberries and up to 58% for black currants in enzyme-aided treatments as compared to control. The results showed that higher polygalacturonase dosage was needed for black currant to achieve the maximal juice and anthocyanin yields than for bilberries. The stability and the profile of extracted anthocyanins were greatly affected by the glycosidase side activities present in the enzyme preparations, which were able to hydrolyze certain anthocyanins to the corresponding aglycones. In addition, the data indicate that anthocyanidin rutinosides were more easily extracted than those of glucosides, which prevailed over the arabinosides and galactosides. Thus, prior to processing it is important to know the intact anthocyanin structures of the raw material, and the activity profile of the enzyme preparation to obtain optimal anthocyanin extractability and enzyme dosage.     

Biological activity and chemical composition of different berry juices

Total phenolics, total anthocyanins, mineral content, radical scavenging activity and antiproliferative activity against human cancer cell lines were evaluated in fresh pressed juices of five different berries. Total phenolic content ranged from 133.0 to 260.3 mg of gallic acid equivalents/100 g of fresh weight, for red currant and black currant, respectively. Bilberry juice contained the highest amount of total anthocyanins (0.18%). Significant correlation between total phenolics content and radical scavenging activity was observed (r = −0.980; p < 0.01). All examined juices showed antiproliferative activity in dose-dependent manner with IC₅₀ ranging from 10.2 to 70.5 μl/ml. Black currant juice was the most effective inhibitor of proliferation in all cell lines tested (HeLa, Fem X, LS 174, MCF-7 and PC-3). Significant correlations of acidity and total anthocyanin content with antiproliferative activity of berry juices on HeLa cells, Fem X cells and MCF-7 cells were noticed. Berry juices are good sources of some minerals and contribute significantly to daily intake of these micronutrients.     

The effect of the manufacturing method on the characteristics of apple juice

Summary Apple juices, obtained by straight pressing, pulp enzyming or liquefaction and clarification by the conventional process using bentonite, gelatin, and silicasol or by ultrafiltration, were analysed for sugar and acid content, colour, polyphenol content, ultrafiltration fluxes and polysaccharide content and composition. The amount and composition of the high-M _r polysaccharide fractions found indicate the importance of the juice processing method and enzyme preparation chosen. Polysaccharides solubilized from the cell walls were found to contain galacturonic acid and arabinose as the major constituent sugars. Ultrafiltration enabled the removal of high-M _R polymers but neutral arabinans were still found to be present in ultrafiltered juice.

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Der Einfluß der Herstellungsmethode auf Merkmale des Apfelsaftes

Zusammenfassung In verschiedenen Apfelsäften, die durch direkte Pressung, enzymatische Pulpbehandlung oder Verflüssigung und auf konventionelle Weise mittels Bentonit, Gelatine und Silicasol oder durch Ultrafiltration geklärt wurden, wurden der Zucker- und Säuregehalt, die Farbe, der Polyphenolgehalt, die Ultrafiltrations-Durchflußgeschwindigkeit und der Gehalt und die Zusammensetzung der Polysaccharide bestimmt. Die Menge und Zusammensetzung der gefundenen hochmolekularen Polysaccharid-Fraktionen zeigen deutlich die Bedeutung der Herstellungsmethode und der verwendeten Enzympräparate. Galakturonsäure und Arabinose waren die Hauptbestandteile der aus den Zellwänden gelösten Polysaccharide. Die Ultrafiltration ermöglichte die Abtrennung von hochmolekularen Polymeren; jedoch wurden auch in ultrafiltrierten Säften noch neutrale Arabinane nachgewiesen.

     

Anthocyanins increase low-density lipoprotein and plasma cholesterol and do not reduce atherosclerosis in Watanabe Heritable Hyperlipidemic rabbits

Anthocyanin-rich beverages have shown beneficial effects on coronary heart disease in epidemiological and intervention studies. In the present study, we investigated the effect of black currant anthocyanins on atherosclerosis. Watanabe Heritable Hyperlipidemic rabbits (n = 61) were fed either a purified anthocyanin fraction from black currants, a black currant juice, probucol or control diet for 16 weeks. Purified anthocyanins significantly increased plasma cholesterol and low-density lipoprotein (LDL) cholesterol. Intake of black currant juice had no effect on total plasma cholesterol, but lowered very-low-density lipoprotein (VLDL) cholesterol significantly. There were no significant effects of either purified anthocyanins or black currant juice on aortic cholesterol or development of atherosclerosis after 16 weeks. Probucol had no effect on plasma cholesterol but significantly lowered VLDL-cholesterol and decreased aortic cholesterol accumulation. The erythrocyte antioxidant enzyme glutathione peroxidase was significantly increased by purified anthocyanins and superoxide dismutase was increased by both anthocyanin-containing treatments. Other markers of plasma antioxidant capacity, antioxidant enzymes, protein and lipid oxidation were not affected by any of the anthocyanin treatments. Adverse effects of purified anthocyanins were observed on plasma- and LDL-cholesterol. These effects were not observed with black currant juice, suggesting that black currants may contain components reducing the adverse effects of anthocyanins.     

Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage

The effects of juice matrix and pasteurization on the stability of total phenols and especially total and individual anthocyanins were examined in black currant (BC) juice and mixtures with apple, persimmon, and peach juices at 4 °C and 20 °C. Total phenol content decreased in all juices at both temperatures but there was a trend to lower levels in unpasteurized over pasteurized juices. Differences in the decline of total anthocyanins between pasteurized and unpasteurized juices varied according to the juice type and the storage temperature. At 4 °C storage, anthocyanins declined in all juices according to pseudo 1st‐order kinetics and there were only small differences in the rates between pasteurized and unpasteurized juices. However, at 20 °C, although pasteurized and unpasteurized BC juices and pasteurized mixed juices followed pseudo 1st‐order kinetics, there was a different pattern in unpasteurized mixed juices; a rapid initial decline was followed by a slowing down. The effect of the added juice on anthocyanin decline was also different at either temperature. At 4 °C, the anthocyanins decreased faster in mixed juices than BC juice alone, but at 20 °C, at least in pasteurized mixed juices, the decline was similar or even slower than in BC juice; there were only small differences among the 3 mixed juices. At 20 °C, in pasteurized and unpasteurized BC juices, the rate of decrease was essentially the same for all 4 individual anthocyanins but in the mixed juices the 2 glucosides decreased significantly faster than the 2 rutinosides.     

Effects of Mold Contamination and Ultrafiltration on the Color Stability of Strawberry Juice and Concentrate

Juices made from both good quality and mold-contaminated strawberries (cultivar Benton) were clarified by conventional filtration and ultrafiltration and processed into concentrates. Compositional and color analyses were done on the single-strength juices, the juice concentrates immediately after processing, and the same concentrates after 6 wk storage at 20°C. Color and appearance were also evaluated by sensory procedures after storage. Mold contamination induced significant increases in polymeric color, browning and haze, the changes being more pronounced in the stored concentrates. Ultrafiltration resulted in an accelerated loss of monomeric anthocyanins during juice concentration. Stored concentrates from juices prepared by conventional filtration had more acceptable color and appearance than those processed by ultrafiltration.     

黑加仑果酒酿造工艺的研究

黑加仑果酒是以黑加仑为主要原料,经过液态发酵制得的一种新型饮品。通过对果胶酶水解、酒精发酵过程的研究,最终确定了黑加仑果酒的酿造工艺。结果表明,使用0.55%果胶酶在35℃水解3h,黑加仑的出汁率为89.53%;黑加仑汁中添加50mg/L的SO2,然后接入活化4h的活性干酵母,30℃发酵7d,酒精度可达7.94%vol,酿制出的黑加仑果酒果香突出、口味柔和。     

Application of Membrane Separation in Fruit and Vegetable Juice Processing: A Review

Fruit and vegetable juices are used due to convenience. The juices are rich in various minerals, vitamins, and other nutrients. To process the juices and their clarification and/or concentration is required. The membranes are being used for these purposes. These processes are preferred over others because of high efficiency and low temperature. Membranes and their characteristics have been discussed in brief for knowing suitability of membranes for fruit and vegetable juices. Membrane separation is low temperature process in which the organoleptic quality of the juice is almost retained. In this review, different membrane separation methods including Microfiltration, Ultrafiltration, and Reverse osmosis for fruit juices reported in the literature are discussed. The major fruit and vegetable juices using membrane processes are including the Reverse osmosis studies for concentration of Orange juice, Carrot juice, and Grape juice are discusses. The Microfiltration and Ultrafiltration are used for clarification of juices of mosambi juice, apple juice, pineapple juice, and kiwifruit juice. The various optimized parameters in membranes studies are pH, TAA, TSS, and AIS. In this review, in addition to above the OD is also discussed, where the membranes are used.     

Sensory quality and compositional characteristics of blackcurrant juices produced by different processes

Effects of enzymatic and non-enzymatic juice pressing on key orosensory and chemical quality factors of blackcurrant juices were studied in laboratory scale using berries of five different cultivars (Mortti, Mikael, Marski, Ola and Breed15). Enzymatic processing increased the juice yield by 10–22% and the content of various phenolic compounds in juice by 4–10-fold as compared to the non-enzymatic process. Higher intensity of the mouth-drying astringency of the enzyme-aided juice was the most significant orosensory difference between the processes. Juices of different blackcurrant cultivars varied in sweetness, sourness and bitterness. The most intensive sensory attributes of the juices were sourness and puckering astringency regardless of processing method. They correlated positively with each other and were contributed by acid content and pH. In enzyme-aided juices, the contents of flavonol glycosides and hydroxycinnamic acids were associated with mouth-drying astringency, and sugar/acid ratio correlated with sweetness. These correlations were less clear in non-enzyme juices possibly due to lower content of phenolic compounds and the high content of pectin.     

Microwave-Assisted Extraction of Anthocyanins from Black Currant Marc

This paper reports on the process optimization study of anthocyanin extraction from black currant marc by microwave-assisted extraction (MAE) using acidic solvents. Maximum yields of anthocyanins were achieved at pH?2 with an extraction time of 10 min with a microwave power of 700 W. The anthocyanin yields in MAE were compared with those obtained by conventional solvent extraction (CE) using citric or hydrochloric acids, and citric acid and water with a sulfur concentration of 50 ppm. A significant reduction of extraction time was achieved using MAE; maximum anthocyanin yield was obtained after 10 min using MAE, while using CE only after 300 min. Furthermore, the amount of solvent used halved; the mass ratio of marc to solvent was 1:40 in CE and 1:20 in MAE. Additionally, the final anthocyanin concentration in the solvent phase of MAE increased by 20 % compared to the conventional extraction with hydrochloric acid at pH?2 and temperature of 80 °C. The results suggest that microwave-assisted extraction is a more efficient technique for the extraction of valuable compounds from black currant residue.     

Black Currant Nectar: Effect of Processing and Storage on Anthocyanin and Ascorbic Acid Content

The degradation of anthocyanins and ascorbic acid in black currant nectar was studied during processing and storage. A continuous production process was used where the nectar was bottled within 4.0h; 20% of both components were lost in the main stream process. The choice of enzyme mainly affected the recovery of ascorbic acid. Pasteurization resulted in a loss of 2-6 % of the ascorbic acid content. About 50% of the original content of monomeric anthocyanins remained after 6 months storage at 20°C. The stabilities of delphinidins and cyanidins during storage were very similar. Deaeration of the nectar before bottling had no effect on anthocyanin content.     

Effect of enzyme‐aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices

Bilberries (Vaccinium myrtillus) and blackcurrants (Ribes nigrum) were treated with extensive dosages of commercial cell wall degrading enzyme preparations, i.e. Econase CE, Pectinex Ultra SP‐L, Pectinex Smash, Pectinex BE 3‐L and Biopectinase CCM. The enzymes were dosed based on the polygalacturonase activity. The juice yield was improved in both berries as a result of the enzymatic treatment. The improvement was more pronounced with blackcurrants owing to their thicker cell walls. The impact of the enzymatic treatment on anthocyanins present in the juices was investigated using HPLC‐DAD. The enzyme preparations affected the contents and composition of anthocyanins in the juices. Pectinex Ultra SP‐L, Pectinex Smash, Pectinex BE 3‐L and Biopectinase CCM increased the total content of anthocyanins by 13–41% in the bilberry juices and by 18–29% in the blackcurrant juices. Econase CE, however, produced a dramatic decrease in the total anthocyanin content in the bilberry juice due to its enzyme profile, whereas no such effect was observed with the blackcurrant juice. All the enzyme mixtures tested produced a total or extensive loss of anthocyanidin galactosides in bilberry juice. Commercial enzyme preparations used in the production of berry juices can improve extraction of anthocyanins into the juice. However, they may effectively hydrolyse certain glycosides and thus affect the profile of extracted anthocyanins. Copyright © 2005 Society of Chemical Industry     

五种寒地果树果实的多酚含量、抗氧化活性及抗α-淀粉酶活性分析

为了探究寒地果树资源果实中的营养价值及体外活性,本试验测定了软枣猕猴桃、黑果腺肋花楸、草原樱桃、白穗醋栗和蔓越莓五种果实的总酚、总花色苷含量,比较了其抗氧化及抗α-淀粉酶活性,并进行了相关性分析,结果表明:不同寒地果实的总酚、总花色苷含量之间存在显著差异(P<0.05)。总酚含量为13.21~66.43 mg GAE/100 g,其中黑果腺肋花楸含量最高,白穗醋栗次之;总花色苷含量为0.15~46.45 mg C3G/100 g,黑果腺肋花楸含量最高,草原樱桃次之。另外5种果实的抗氧化能力也有所差异。用DPPH法、ABTS法、ORAC法、FRAP法测得白穗醋栗的抗氧化活性最强。用高通量淀粉浊度法测得白穗醋栗的抗α-淀粉酶活性最强,IC₅₀为0.122 mg/mL,高于阿卡波糖(0.16 mg/mL),其AE值为2034.18 mmol AE/g,高于阿卡波糖(1550 mmoL AE/g),且是其他果实的42~127倍。相关性分析发现五种寒地果实的总酚、总花色苷含量和抗氧化活性之间存在极显著正相关(P<0.01),而与抗α-淀粉酶活性之间无显著性相关关系。     

Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage

The changes in total phenol content and antioxidant capacity were monitored in six industrial dark fruit juices during 29-day refrigerated storage. The initial total phenol values ranged from 1302.1 mg/L GAE (strawberry) to 1919.8 mg/L GAE (black currant) with a mean of 1573.3 mg/L GAE. All juices exhibited fluctuations in TP values with a marked increase after 48 hours in refrigerated storage, and a greater overall TP content in 5/6 studied juices after 29 days. Antioxidant capacity was evaluated using the DPPH radical scavenging assay and cyclic voltammetry (CV) and expressed as Trolox equivalent antioxidant capacity (TEAC). Black currant juice exhibited the highest TEAC values according to both CV (2.42 mM Trolox) and the DPPH assay (5.68 mM Trolox), while cranberry juice antioxidants exhibited the greatest storage stability and the smallest antioxidant capacity decrease on day 29, 20% (CV) and 15% (DPPH assay). At the end of 29-day storage 5/6 juices exhibited a significant loss in antiradical activity and all 6 juices exhibited a significant loss in TEAC derived from CV measurements. Significant linear correlation was observed between the results of CV measurements and the DPPH antiradical activity (r² = 0.62).     

Production of Apple Juice by Single Pass Metallic Membrane Ultrafiltration

A new process utilizing single pass metallic membrane ultrafiltration (UF) was developed to produce apple juice. Pureed whole apples were treated with cellulase and pectinase at 50°C for 2 hr, resulting in a 60% decrease in viscosity. To obtain clarified juice, enzyme treated puree was pumped through a single-pass, tubular membrane system consisting of a metallic oxide membrane formed-in-place on the porous structure of sintered stainless steel tubes. Juice yields of 80–85% were obtained with a single pass, and gas chromatographic profiles of ultrafiltered juice were nearly identical to that of the original apple puree. Permeabilities and sugar rejection characteristics of the UF system were dependent on tube diameter.     

Decomposition and Transformation of Aroma Compounds and Anthocyanins during Black Currant (Ribes nigrum L.) Juice Processin

ABSTRACT: Processing of black currant juice includes crushing, heating, enzyme treatment, pressing, pasteurization, clarification, and filtration. Changes in concentration of impact aroma compounds and anthocyanins during black currant juice processing in pilot plant scale were examined. Impact compounds were identified by gas chromatography-olfactometry and quantified by dynamic headspace and gas chromatography-mass spectrometer. Anthocyanins were analyzed by the pH-differential method. Identified aroma compounds comprised volatiles like esters, terpenes, terpenoids, and ketones. The reduction of aroma compounds and anthocyanins during the process was approximately 50 to 100% and 25%, respectively. The pressing step definitely had a negative effect on the concentration of aroma compounds and anthocyanins, and the heating treatments were mainly negative as well.