Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes

Abstract

The transference and reactivity of proanthocyanidins is an important issue that affects the technological processing of some fruits, such as grapes and apples. These processes are affected by proanthocyanidins bound to cell wall polysaccharides, which are present in high concentrations during the processing of the fruits. Therefore, the effective extraction of proanthocyanidins from fruits to their juices or derived products will depend on the ability to manage these associations, and, in this respect, enzymes that degrade these polysaccharides could play an important role. The main objective of this work was to test the role of pure hydrolytic enzymes (polygalacturonase and cellulose) and a commercial enzyme containing these two activities on the extent of proanthocyanidin-cell wall interactions. The results showed that the modification promoted by enzymes reduced the amount of proanthocyanidins adsorbed to cell walls since they contributed to the degradation and release of the cell wall polysaccharides, which diffused into the model solution. Some of these released polysaccharides also presented some reactivity towards the proanthocyanidins present in a model solution.

Proteolytic regulation of the extent of dietary proteins with skin grape proanthocyanidin and anthocyanidin's interactions

“…Our research group performed a previous study (Bautista‐Ortín et al ., ) confirming that the use of commercial enzyme formulation for wine processing as well as pure hydrolytic enzymes (polygalacturonase and cellulase) negatively affected the interaction of proanthocyanidin and pomace cell wall, thus encountering their high degree of affinity. Analogously, in the present work, a first perception suggests that the employment of protease pure enzyme, may have the same impact on the extent of proanthocyanidin and anthocyanidin interactions with dietary proteins.…”

“…Tannins and anthocyanins are designed to be implicated in beverage‐haze which were identified as protein–polyphenol complexes (Poklar Ulrih, ). These interactions might have technological implications in various food industries such as winemaking, juice and cake manufacturing and fruits canning (Bautista‐Ortín et al ., ).Tannins interact with proteins in a series of steps; initially binding through hydrogen bonds and hydrophobic interactions, and then, forming aggregates through the self‐association of protein–tannin complexes before, finally, precipitating via colloid formation (Jiménez‐Martínez et al ., ).…”

Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content

“…The relationship between cell wall degradation and phenolic extractability has been previously studied (Hernández‐Hierro et al., ; Nogales‐Bueno et al., ; Quijada‐Morín, Hernández‐Hierro, Rivas‐Gonzalo, & Escribano‐Bailón, ). A number of previous studies also obtain a degradation of the cell wall and an increase of phenolic compounds extraction with the application of cellulase (Apolinar‐Valiente, Romero‐Cascales, Gómez‐Plaza, & Ros‐García, ; A. Bautista‐Ortín et al., ; Benucci et al., ; Castro‐López et al., ) and glucosidase (Romero‐Cascales et al., ) enzymes to grape samples. However, mixtures of cellulase and glucosidase enzymes have not shown a synergy effect.…”

“…B. A. Bautista‐Ortín et al., ; Bautista‐Ortín, Cano‐Lechuga, Ruiz‐García, & Gómez‐Plaza, ; Bindon, Smith, & Kennedy, ; Zhu, ).…”

“…They found that the effectiveness of individual enzymes and mixes of enzymes in improving the extractability of phenolic compounds was variety dependent. Finally, Castro‐López, Gómez‐Plaza, Ortega‐Regules, Lozada, and Bautista‐Ortín (), Samoticha, Wojdyło, Chmielewska, Politowicz, and Szumny (), and A. Bautista‐Ortín, Abdallah, Castro‐López, Jiménez‐Martínez, and Gómez‐Plaza () studied the proanthocyanidin extraction in presence of maceration enzymes.…”