Optimization of blue berry extraction for beverage production using enzyme treatment

Ji, Y.; Im, Moo-Hyeog

doi:10.11002/kjfp.2017.24.1.60

Cited by 4 publications

(2 citation statements)

References 19 publications

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“…In order to choose the temperature range and time intervals for the extractions performed by ultrasound and shaker, similar studies were used as reference. These studies assessed different types of berries, such as wild berries, açai berries, haskap berries, hawthorn berries, goji berries, laurel berries and blueberries 33‐40 …”

Section: Methodsmentioning

confidence: 99%

“…These studies assessed different types of berries, such as wild berries, açai berries, haskap berries, hawthorn berries, goji berries, laurel berries and blueberries. [33][34][35][36][37][38][39][40] Antioxidant activity determination Determination of antioxidant activity by the DPPH free radical scavenging method The methodology to determine antioxidant activity by DPPH assay was performed according to Rufino et al 41 with modifications. Equation ( 1) expresses the antioxidant activity (AA) as a percentage of inhibition in relation to the control:…”

Section: Extraction Optimizationmentioning

confidence: 99%

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Optimization of extraction of bioactive compounds with antiproliferative activity from goji berry and assessment of kinetic models

Peixoto,

Raimundini Aranha,

Oliveira Defendi

et al. 2023

J of Chemical Tech & Biotech

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This work aims to optimize the extraction of bioactive compounds with antiproliferative activity of goji berry (Lycium barbarum) and assess the extraction kinetic models. The extraction was performed by varying the proportion of ethanol:water solvent. The antioxidant activity determination tests indicated a significant difference for the proportion of 60:40 ethanol:water. Conditions of the highest levels of antioxidant activity at 45 °C and 6.71 min for ultrasound and at 45 °C and 23.30 h for shaker. The quantification of phenolic compounds, flavonoids, carotenoids, and anthocyanins showed that the ultrasound method led to the highest concentrations of these compounds. The extraction kinetics was evaluated, and the So and Mac Donald's and Second Order models showed the best fit, with a global maximum deviation lower than 10.0%. High concentrations of extracts produced showed cytotoxic effects for human hepatoma cells by the MTT test. The extract produced by Ultrasound reached cell viability of 37.71%.This article is protected by copyright. All rights reserved.

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Section: Methodsmentioning

confidence: 99%

Section: Extraction Optimizationmentioning

confidence: 99%

Optimization of extraction of bioactive compounds with antiproliferative activity from goji berry and assessment of kinetic models

Peixoto,

Raimundini Aranha,

Oliveira Defendi

et al. 2023

J of Chemical Tech & Biotech

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Enzyme-Aided Treatment of Fruit Juice: A Review

Pui

Saleena

2023

Food Processing: Techniques and Technology

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Enzymatic treatment is a common method of fruit juice production that facilitates juice extraction from plant cells. The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic procedures are more efficient than mechanical comminution or thermal processing. The fruit juice industry uses enzymes for streamlining. Enzymes maximize juice extraction from raw materials and improve such processes as pressing, solid settling, and solid removal. Juices that underwent enzymatic treatment are clear and, as a result, more aesthetically appealing to consumers. The review covered the most recent and influential publications on the enzyme treatment of fruit juices (2000–2021). The list of enzymes included pectinase, cellulase, and amylase. The research included the factors that affect the juice fermentation process, i.e., hydromodule, enzyme concentration, incubation time, temperature, and enzyme combination. The methods included data extraction, data analysis, and data compilation, as well as literature search and screening. The review focuses on the effects that individual parameters have on specific responses, e.g., yield, viscosity, total soluble solids, acidity, turbidity, clarity, pigment concentration, phenolic content, color, and solids. A greater enzyme concentration, incubation time, and temperature decrease the viscosity of juice and turbidity but cause color changes. If used in different combinations and at different concentrations, enzymes boost the production of bael pulp, banana, sapodilla, durian, pawpaw, grape, white pitaya, and water melon juices. A longer incubation period improves the production of bael pulp, citron, date, and pawpaw juices. However, higher incubation temperatures seem to have no positive effect on the juice yield. Cellulases, pectinases, amylases, and their combinations are able to produce more fruit juice of higher quality with a more favorable time-temperature combination of incubation. The optimal enzyme concentration, incubation time, and temperature can increase the juice yield. Therefore, enzymatic treatment is an effective method that ensures favorable properties of the finished product.

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