Effect of heat pasteurization and enzymatic maceration on yield, color, sugars, organic acids, and phenolic content in the ‘Merlot Kanthus’ grape juice

Puzović, Alema (avtor), Pelacci, Massimiliano (avtor), Šimkova, Kristyna (avtor), Hudina, Metka (avtor), Rusjan, Denis (avtor), Veberič, Robert (avtor), Mikulič Petkovšek, Maja (avtor)

This study researched the combined effects of heat treatment and varying concentrations of the pectolytic enzyme on the improvement of yield, color, and extraction of sugars, acids, and bioactive compounds of the ‘Merlot Kanthus’ grape juice. Application of low (0.05 IU/mL) and high (0.09 IU/mL) enzyme treatment substantially increased the yield of unpasteurized and pasteurized juice. Color intensity significantly improved in the pasteurized juice with a high enzyme concentration (CIRG 4.4) and the pasteurized juice without enzymes (4.5). No considerable differences in the total sugar concentration between the treatments were observed; however, the concentration of organic acids was improved by 27 and 13% in unpasteurized and pasteurized juice with a high enzyme concentration, respectively. A total of 78 individual phenolic compounds were identified, and the treatment with a high enzyme concentration had the most notable effect on the total anthocyanins, improving their concentration by 33.6% and increasing the concentration of 18 individual compounds. The heat treatment increased flavonol concentration by 41%. Overall, heat and enzyme treatment, mainly the high enzyme concentration, had a very favorable effect on the parameters of the analyzed ‘Merlot Kanthus’ grape juice, with a significant increase in the yield of bioactive components.

• Jezik: Angleški jezik
• Ključne besede: heat treatment, enzyme concentration, juice processing, flavonoids, hydroxycinnamic acids
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2024
• Št. strani: 13 str.
• Številčenje: Vol. 10, iss. 3, art. 66
• PID: 20.500.12556/RUL-160183
• UDK: 634.8
• ISSN pri članku: 2306-5710
• DOI: 10.3390/beverages10030066
• COBISS.SI-ID: 204401155
• Datum objave v RUL: 22.08.2024

Gradivo je del revije

• Naslov: Beverages
• Skrajšan naslov: Beverages
• Založnik: MDPI
• ISSN: 2306-5710
• COBISS.SI-ID: 525107225

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: toplotna obdelava, pasterizacija, grozdni sok, encimi, predelava sokov, flavonoidi, hidroksicimetne kisline

Projekti

• Financer: EC - European Commission
• Številka projekta: 956257
• Naslov: Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing
• Akronim: HiStabJuice

• Financer: ARIS - Javna agencija za znanstvenoraziskovalno in inovacijsko dejavnost Republike Slovenije
• Številka projekta: P4-0013
• Naslov: Hortikultura