Have a personal or library account? Click to login
Quality Of Cloudy Plum Juice Produced From Fresh Fruit Of Prunus Domestica L. – The Effect Of Cultivar And Enzyme Treatment Cover

Quality Of Cloudy Plum Juice Produced From Fresh Fruit Of Prunus Domestica L. – The Effect Of Cultivar And Enzyme Treatment

Journal of Horticultural Research
Volume 23 (2015): Issue 2 (December 2015)
By: Monika Zbrzeźniak,  Emilia Nordlund,  Monika Mieszczakowska-Frąc,  Witold Płocharski and  Dorota Konopacka  
Open Access
|Dec 2015

References

  1. Ahmed J., Shivhare U.S., Raghavan G.S.V. 2004. Thermal degradation kinetics of anthocyanin and visual colour of plum puree. European Food Research and Technology 218: 525-528. DOI: 10.1007/s00217-004-0906-5.10.1007/s00217-004-0906-5
    Search in Google Scholar
  2. Bailey M.J., Pessa E. 1990. Strain and process for production of polygalacturonase. Enzyme and Microbial Technology 12: 266-271. DOI: 10.1016/0141-0229(90)90098-B.10.1016/0141-0229(90)90098-B
    Search in Google Scholar
  3. Banaszczyk J., Płocharski W. 1993. Laboratory method for the estimation of the juice yields of apples. Fruit Processing 3: 9-13.
    Search in Google Scholar
  4. Birt D.F., Hendrich S., Wang W. 2001. Dietary agents in cancer prevention: flavonoids and isoflavonoids. Pharmacology & Therapeutics 90: 157-177. DOI: 10.1016/S0163-7258(01)00137-1.10.1016/S0163-7258(01)00137-1
    Search in Google Scholar
  5. Buchert J., Koponen J.M., Suutarinen M., Mustranta A., Lille M., Törrönen R., Poutanen K. 2005. Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices. Journal of the Science of Food and Agriculture 85: 2548-2556. DOI: 10.1002/jsfa.2284.10.1002/jsfa.2284
    Search in Google Scholar
  6. Chang T.-S., Siddiq M., Sinha N.K., Cash J.N. 1994. Plum juice quality affected by enzyme treatment and fining. Journal of Food Science 59: 1065-1069. DOI: 10.1111/j.1365-2621.1994.tb08191.x.10.1111/j.1365-2621.1994.tb08191.x
    Search in Google Scholar
  7. Chang T.-S., Siddiq M., Sinha N.K., Cash J.N. 1995. Commercial pectinases and the yield and quality of Stanley plum juice. Journal of Food Processing and Preservation 19: 89-101. DOI: 10.1111/j.1745-4549.1995.tb00280.x.10.1111/j.1745-4549.1995.tb00280.x
    Search in Google Scholar
  8. Chun O.K., Kim D.O., Moon H.Y., Kang H.G., Lee C.Y. 2003. Contribution of individual polyphenolics to total antioxidant capacity of plums. Journal of Agricultural and Food Chemistry 51: 7240-7245. DOI: 10.1021/jf0343579.10.1021/jf034357914640564
    Search in Google Scholar
  9. Donovan J.L., Meyer A.S., Waterhouse A.L. 1998. Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica). Journal of Agricultural and Food Chemistry 46: 1247-1252. DOI: 10.1021/jf970831x.10.1021/jf970831x
    Search in Google Scholar
  10. EFSA panel on Dietetic Products, Nutrition and Allergies. 2012. Scientific Opinion on the substantiation of health claims related to dried plums of ‘prune’ cultivars (Prunus domestica L.) and maintenance of normal bowel function (ID 1164, further assessment) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 10(6): 2712-2729. DOI: 10.2903/j.efsa.2012.2712.10.2903/j.efsa.2012.2712
    Search in Google Scholar
  11. FAOSTAT 2013. http://faostat3.fao.org/download/Q/QC/E: Crops; European Union; Production; 2000-2011; Plums and sloes.
    Search in Google Scholar
  12. Fastyn M., Markowski J., Konopacka D., Płocharski W. 2008. Optimization of enzymes treatment in cloudy plum juice production, Book of Abstract of 2nd Annual Workshop of COST Action 928, Istanbul, Turkey, 52 p.
    Search in Google Scholar
  13. Fastyn M., Markowski J., Mieszczakowska-Frąc M., Płocharski W. 2010. Możliwości zwiększenia konsumpcji soków owocowych poprzez wprowadzenie nowych asortymentów – mętne soki śliwkowe. Scientific-Technical Magazine for Fermentation- and Fruit- & Vegetable Industry 4: 10-12 (in Polish with English abstract).
    Search in Google Scholar
  14. Gil M.I., Tomás-Barberán F.A., Hess-Pierce B., Kader A.A. 2002. Antioxidant capacities, phenolic compounds, carotenoids and vitamin C contents of nectarine, peach and plum cultivars from California. Journal of Agricultural and Food Chemistry 50: 4976-4982. DOI: 10.1021/jf020136b.10.1021/jf020136b12166993
    Search in Google Scholar
  15. González E.M., de Ancos B., Cano M.P. 1999. Partial characterization of polyphenol oxidase activity in raspberry fruits. Journal of Agricultural and Food Chemistry 47: 4068-4072. DOI: 10.1021/jf981325q.10.1021/jf981325q
    Search in Google Scholar
  16. González E.M., de Ancos B., Cano M.P. 2000. Partial characterization of peroxidase and polyphenol oxidase activities in blackberry fruits. Journal of Agricultural and Food Chemistry 48: 5459-5464. DOI: 10.1021/jf000169w.10.1021/jf000169w
    Search in Google Scholar
  17. van Gorsel H., Li C., Kerbel E.L., Smits M., Kader A.A. 1992. Journal of Agricultural and Food Chemistry. Journal of Agricultural and Food Chemistry 40: 784-789. DOI: 10.1021/jf00017a016.10.1021/jf00017a016
    Search in Google Scholar
  18. Knekt P., Kumpulainen J., Järvinen R., Rissanen H., Heliövaara M., Reunanen A. et al. 2002. Flavonoid intake and risk of chronic diseases. American Journal of Clinical Nutrition 76: 560-568.10.1093/ajcn/76.3.560
    Search in Google Scholar
  19. Kim D.-O., Chun O.K., Kim Y.J., Moon H.Y., Lee C.Y. 2003a. Quantification of polyphenolics and their antioxidant capacity in fresh plums. Journal of Agricultural and Food Chemistry 51: 6509-6515. DOI: 10.1021/jf0343074.10.1021/jf0343074
    Search in Google Scholar
  20. Kim D.-O., Jeong S.W., Lee C.Y. 2003b. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chemistry 81: 321-326. DOI: 1016/S0308-8146(02)00423-5.10.1016/S0308-8146(02)00423-5
    Search in Google Scholar
  21. Konczak I., Zhang W. 2004. Anthocyanins – more than nature’s colours. Journal of Biomedicine and Biotechnology 2004: 239-240. DOI: 10.1155/s1110724304407013.10.1155/S1110724304407013
    Search in Google Scholar
  22. Koponen J.M., Buchert J., Poutanen K.S., Törrönen A.R. 2008. Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins. European Food Research and Technology 227: 485-494. DOI: 10.1007/s00217-007-0745-2.10.1007/s00217-007-0745-2
    Search in Google Scholar
  23. Levaj B., Vahčić N., Dragović-Uzelac V., Svetličić S., Sabljak V., Herceg K. et al. 2012. Influence of processing on yield and quality of cloudy plum juices. Croatian Journal of Food Technology, Biotechnology and Nutrition (Special Issue) 7: 34-38.
    Search in Google Scholar
  24. Łoś J., Wilska-Jeszka J., Pawlak M. 1996. Enzymatic oxidation of polyphenols in fruit products and model solutions. Polish Journal of Food and Nutrition Sciences 5: 83-93.
    Search in Google Scholar
  25. Manachini P.L., Parini C., Fortina M.G. 1988. Pectic enzymes from Aureobasidium pullulans LV 10. Enzyme and Microbial Technology 10: 682-685. DOI: 10.1016/0141-0229(88)90060-9.10.1016/0141-0229(88)90060-9
    Search in Google Scholar
  26. Martinez M.V., Whitaker R.J. 1995. The biochemistry and control of enzymatic browning. Trends Food Science & Technology 6: 195-200. DOI: 10.1016/S0924-2244(00)89054-8.10.1016/S0924-2244(00)89054-8
    Search in Google Scholar
  27. Mieszczakowska-Frąc M., Markowski J., Zbrzeźniak M., Płocharski W. 2012. Impact of enzyme on quality of blackcurrant and plum juices. LWT – Food Science and Technology 49: 251-256. DOI: 10.1016/j.lwt.2011.12.034.10.1016/j.lwt.2011.12.034
    Search in Google Scholar
  28. Milala J., Kosmala M., Sójka M., Kołodziejczyk K., Zbrzeźniak M., Markowski J. 2013. Plum pomaces as a potential source of dietary fibre: composition and antioxidant properties. Journal of Food Science and Technology 50: 1012-1017. DOI: 10.1007/s13197-011-0601-z.10.1007/s13197-011-0601-z
    Search in Google Scholar
  29. Nielsen I.L.F., Haren G.R., Magnussen E.L., Dragsted L.O., Rasmussen S.E. 2003. Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency. Journal of Agricultural and Food Chemistry 51: 5861-5866. DOI: 10.1021/jf034004+.10.1021/jf034004+
    Search in Google Scholar
  30. Oren-Shamir M. 2009. Does anthocyanin degradation play a significant role in determining pigment concentration in plants? Plant Science 177: 310-316. DOI: 10.1016/j.plantsci.2009.06.015.10.1016/j.plantsci.2009.06.015
    Search in Google Scholar
  31. Oszmiański J., Wojdyło A. 2007. Effects of various clarification treatments on phenolic compounds and color of apple juice. European Food Research and Technology 224: 755-762. DOI: 10.1007/s00217-006-0370-5.10.1007/s00217-006-0370-5
    Search in Google Scholar
  32. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26: 1231-1237. DOI: 10.1016/S0891-5849(98)00315-3.10.1016/S0891-5849(98)00315-3
    Search in Google Scholar
  33. Ribeiro D.S., Henrique S.M.B., Oliveira L.S., Macedo G.A., Fleuri L.F. 2010. Enzymes in juice processing: a review. International Journal of Food Science & Technology 45: 635-641. DOI: 10.1111/j.1365-2621.2010.02177.x.10.1111/j.1365-2621.2010.02177.x
    Search in Google Scholar
  34. Robb D.A. 1984. Tyrosinase. In: R. Lontie (Ed.), Copper proteins and copper enzymes, vol. 2. CRC Press INC, Boca Raton, pp. 207-240.
    Search in Google Scholar
  35. Siddiq M., Sinha K.N., Cash N.J. 1992. Characterization of polyphenoloxidase from Stanley plum. Journal of Food Science 57: 1177-1179. DOI: 10.1111/j.1365-2621.1992.tb11292.x.10.1111/j.1365-2621.1992.tb11292.x
    Search in Google Scholar
  36. Siddiq M., Arnold J.F., Sinha N.K., Cash J.N. 1994. Effect of polyphenol oxidase and its inhibitors on anthocyanin changes in plum juice. Journal of Food Processing and Preservation 18: 75-84. DOI: 10.1111/j.1745-4549.1994.tb00243.x.10.1111/j.1745-4549.1994.tb00243.x
    Search in Google Scholar
  37. Stacewicz-Sapuntzakis M., Bowen P.E., Hussain E.A., Damayanti-Wood B.I., Farnsworth N.R. 2001. Chemical composition and potential health effects of prunes: a functional food? Critical Reviews in Food Science and Nutrition 41: 251-286. DOI: 10.1080/20014091091814.10.1080/2001409109181411401245
    Search in Google Scholar
  38. Tomás-Barberán F.A., Gil M.I., Cremin P., Waterhouse A.L., Hess-Pierce B., Kader A.A. 2001. HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums. Journal of Agricultural and Food Chemistry 49: 4748-4760. DOI: 10.1021/jf0104681.10.1021/jf0104681
    Search in Google Scholar
  39. Tsao R., Yang R. 2003. Optimization of a new mobile phase to know the complex and real polyphenolic composition: towards a total phenolic index using high-performance liquid chromatography. Journal of Chromatography A 1018: 29-40. DOI: 10.1016/j.chroma.2003.08.034.10.1016/j.chroma.2003.08.034
    Search in Google Scholar
  40. Uhlig H. 1998. Industrial enzymes and their applications, Wiley, New York, p. 472.
    Search in Google Scholar
  41. Usenik V., Štampar F., Veberič R. 2009. Anthocyanins and fruit colour in plums (Prunus domestica L.) during ripening. Food Chemistry 114: 529-534. DOI: 10.1016/j.foodchem.2008.09.083.10.1016/j.foodchem.2008.09.083
    Search in Google Scholar
  42. Walkowiak-Tomczak D., Biegańska-Merecik R., Reguła J. 2007. Antioxidant activity of some selected plum cultivars (Prunus domestica) grown in Poland. Food. Science. Technology. Quality 6: 109-115 (in Polish with English abstract).
    Search in Google Scholar
  43. Wesche-Ebeling P., Montgomery W.M. 1990. Strawberry polyphenoloxidase: its role in anthocyanin degradation. Journal of Food Science 55: 731-734. DOI: 10.1111/j.1365-2621.1990.tb05217.x.10.1111/j.1365-2621.1990.tb05217.x
    Search in Google Scholar
  44. Whitaker J. 1984. Pectic substances, pectic enzymes and haze formation in fruit juices. Enzyme and Microbial Technology 6: 341-349. DOI: 10.1016/0141-0229(84)90046-2.10.1016/0141-0229(84)90046-2
    Search in Google Scholar
  45. Will F., Dietrich H.2006. Optimised processing technique for colour – and cloud-stable plum juices and stability of bioactive substances. European Food Research and Technology 223: 419-425. DOI: 10.1007/s00217-005-0222-8.10.1007/s00217-005-0222-8
    Search in Google Scholar
  46. Wrolstad R.E. 1976. Color and pigment analyses in fruit products. Agricultural Experiment Station, Oregon State University. Station Bulletin 624: 1-17.
    Search in Google Scholar
  47. Versari A., Biesenbruch S., Barbanti D., Farnell P.J., Galassi S. 1997. Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices. Food Research International 30: 811-817. DOI: 10.1016/S0963-9969(98)00050-7.10.1016/S0963-9969(98)00050-7
    Search in Google Scholar
DOI: https://doi.org/10.2478/johr-2015-0018 | Journal eISSN: 2353-3978 | Journal ISSN: 2300-5009
Journal RSS Feed
Language: English
Page range: 83 - 94
Submitted on: Jun 1, 2015
Accepted on: Oct 1, 2015
Published on: Dec 30, 2015
Published by: National Institute of Horticultural Research
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
enzyme activity,
plum,
juice processing,
degradation of anthocyanins,
PPO activity
Related subjects:
Life sciences,
Biotechnology,
Plant science,
Ecology,
Life sciences, other

© 2015 Monika Zbrzeźniak, Emilia Nordlund, Monika Mieszczakowska-Frąc, Witold Płocharski, Dorota Konopacka, published by National Institute of Horticultural Research
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Previous articleVolume 23 (2015): Issue 2 (December 2015)Next article