Acta Universitatis Sapientiae, Alimentaria
 2017
DOI: 10.1515/ausal-2017-0008
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Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice

Diána Furulyás
1
,
F. Nyéki
2
,
M. Stéger‐Máté
3
et al.

Abstract: Abstract. In this study, pectolytic enzymes (Pectinex BE XXL, Trenolin Rot, and Fructozym P ) were investigated for their influence on phenolic, anthocyanin content, and antioxidant activities of elderberry (Sambucus nigra L.) pulps during juice processing. Prior to pressing the berries,

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