Toward gentle chokeberry juice production by ultrasound-assisted enzymatic maceration.

ABSTRACT: Sustainable processes accompanied by high extraction yields and minimized amounts of by-products are a major goal of current fruit juice production. Controlled degradation of cell wall polysaccharides, in particular pectin, may contribute to reduced emergence of side streams. Possible strategies for the optimization are the selection of enzyme preparations based on comprehensive studies of their activities, the adjustment of maceration temperature toward more gentle conditions, and the application of alternative technologies such as ultrasound (US) during maceration. The present study provides insights into the effects of ultrasound-assisted enzymatic maceration (UAEM) on pectin degradation, total anthocyanin content, thermal and storage stability, and juice yield during chokeberry juice p

SUBMITTER: Nemetz NJ 

PROVIDER: S-EPMC10248796 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature