Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of pectinase treatment on extraction yield and physicochemical properties of Aronia juice

Pectinase 처리가 아로니아의 착즙 수율에 미치는 영향

  • Kim, Dong-Hwan (Department of Food Science and Technology, Kyungpook National University, School of food science and biotechnology) ;
  • Choi, Jun-Su (Department of Food Science and Technology, Kyungpook National University, School of food science and biotechnology) ;
  • Lee, Min-Hyung (Department of Food Science and Technology, Kyungpook National University, School of food science and biotechnology) ;
  • Jang, Han-Hee (Department of Food Science and Technology, Kyungpook National University, School of food science and biotechnology) ;
  • Kim, Han-Sol (Department of Food Science and Technology, Kyungpook National University, School of food science and biotechnology) ;
  • Kim, Do-Youn (Department of Food Science and Technology, Kyungpook National University, School of food science and biotechnology) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, Depertment of Agro-food Resources, NIAS, RDA) ;
  • Park, Heui-Dong (Department of Food Science and Technology, Kyungpook National University, School of food science and biotechnology)
  • 김동환 (경북대학교 식품공학부 식품생물공학전공) ;
  • 최준수 (경북대학교 식품공학부 식품생물공학전공) ;
  • 이민형 (경북대학교 식품공학부 식품생물공학전공) ;
  • 장한희 (경북대학교 식품공학부 식품생물공학전공) ;
  • 김한솔 (경북대학교 식품공학부 식품생물공학전공) ;
  • 김도연 (경북대학교 식품공학부 식품생물공학전공) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 박희동 (경북대학교 식품공학부 식품생물공학전공)
  • Received : 2016.12.14
  • Accepted : 2017.02.01
  • Published : 2017.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The main objective of this study was to investigate the effects of various commercial pectin enzyme treatments on juice yield from Aronia fruits (Aronia melanocarpa) as well as changes in physicochemical properties such as pH, total acid, reducing sugar, soluble solid, total anthocyanin, total phenolic compounds, and DPPH radical scavenging activity. Different types and reaction conditions of pectinase were also investigated in order to improve extraction yield of Aronia juice. The optimal conditions of enzyme treatment were 0.1% of concentration (w/w) at $50^{\circ}C$ for 120 min. Among enzymes used in this study, extraction yield with Rapidase Press L treatment from Aronia juice was the highest and resulted in a significant increase in juice from 51.0 to 69.1%. Rapidase C80 MAX showed 68.83% extraction yield while Plantase TCL showed 66.70% extraction yield. Reducing sugar and soluble solid contents increased after enzyme treatment. Total acids also slightly increased after enzyme reaction. No significant difference was observed in pH regardless of pectin enzyme treatment. However, enzyme treatment resulted in an increase in total phenolic compounds, total anthocyanin, and DPPH radical scavenging in Aronia juice compared to the juice prepared juice.

본 실험은 아로니아의 착즙수율 향상을 목적으로 Rapidase Press L, Rapidase C80 MAX, 그리고 Plantase TCL 3종류의 효소를 사용하여 농도, 온도 및 시간에 따른 착즙수율을 측정하고 각 효소별 최대 착즙수율 조건을 설정하여 최적 효소처리 후 아로니아 과즙의 이화학적 변화를 조사하였다. 각 효소별 최적 농도는 0.1%(v/w) 사용 시 최대 수율을 보였으며, 최적 효소반응 온도는 $50^{\circ}C$였으며, 최적 효소반응 시간은 120분으로 나타났다. 사용된 효소들 중 pectinase와 hemicellulase로 구성된 복합효소 Rapidase PRESS L은 효소처리를 하지 않은 대조구보다 18.1% 높은 69.1%의 착즙수율을 보였다. 효소처리를 후 아로니아 과즙의 당도, 환원당, pH, 총산, 총 안토시아닌, 총 페놀성 화합물, 그리고 항산화활성을 조사하였다. 착즙수율 증대를 위한 효소처리 결과, 당도, 환원당, 그리고 총산은 처리전과 비교하였을 때 증가하였으며, pH는 효소처리에 따른 큰 변화는 없었다. 총 안토시아닌과 총 페놀성 화합물은 효소처리 후 대구조에 비해 약간 증가하였다. 효소 처리 전후의 아로니아의 항산화능을 측정하기 위해 DPPH radical 소거능을 측정한 결과 3종류의 효소 모두 대조구에 비해 소폭 상승하였다. 본 연구를 바탕으로 아로니아 과즙의 착즙수율에 대한 기초 자료로 활용될 수 있으리라 예상하며, 착즙수율이 증가함에 따라 대량 생산 시 수익성도 증가하여 경제적으로도 경쟁력을 가질 수 있을 것으로 사료된다.

Keywords

References

  1. Tanaka T, Tanaka A (2001) Chemical components and characteristics of black chokeberry. J Japan Soc Food Sci Technol, 48, 606-610 https://doi.org/10.3136/nskkk.48.606
  2. Kokotkiewicz A, Jaremicz Z, Luczkiewicz M (2010) Aronia plants: a review of traditional use, biological activities, and perspectives for modern medicine. J Med Food, 13, 255-269 https://doi.org/10.1089/jmf.2009.0062
  3. Hwang ES, Lee YJ (2013) Quality characteristics and antioxidant activities of Yanggaeng with Aronia juice. J Korean Soc Food Sci Nutr, 42, 1220-1226 https://doi.org/10.3746/jkfn.2013.42.8.1220
  4. Kulling SE, Rawel HM (2008) Chokeberry (Aronia melanocarpa)-A review on the characteristic components and potential health effects. Planta Med, 74, 1625-1634 https://doi.org/10.1055/s-0028-1088306
  5. Oszmianski J, Sapis JC (1988) Anthocyanins in fruits of Aronia melanocarpa (Chokeberry). J Food Sci, 53, 1241-1242 https://doi.org/10.1111/j.1365-2621.1988.tb13577.x
  6. Kim JY, Park CH (2014) Hair dyeing properties using extracts of Aronia melancocarpa. Kor J Aesthet Cosmetol, 12, 663-668
  7. Sin KM (2015) Growth and fruit characteristics of black chokeberry, black currant, elderberry, honeyberry and juneberry introduced into Korea. Ms Thesis, Chonbuk National University, Korea, p 27-35
  8. Hendry GAF, Houghton JD (1996) Natural Food Colorants. Blackie Academic and Professional, London, UK, p 33-78
  9. Jeong JM (2008) Antioxidative and antiallergic effects of Aronia (Aronia melanocarpa) extract. J Korean Soc Food Sci Nutr, 37, 1109-1113 https://doi.org/10.3746/jkfn.2008.37.9.1109
  10. Hou DX (2003) Potential mechanisms of cancer chemoprevention by anthocyanins. Curr Mol Med, 3, 149-159 https://doi.org/10.2174/1566524033361555
  11. Tsang C, Higgins S, Duthie GG, Duthie SJ, Howie M, Mullen W, Lean ME, Crozier A (2005) The influence of moderate red wine consumption on antioxidant status and indices of oxidative stress associated with CHD in healthy volunteers. Br J Nutr, 93, 233-240 https://doi.org/10.1079/BJN20041311
  12. Shin DH (2015) Study of the bioactive characteristics of Aronia extract as a cosmatic raw material. Ph D. Thesis, Konkuk University, Korea, p 36-56
  13. Valcheva-Kuzmanova S, Kuzmanov K, Tancheva S, Belcheva A (2007) Hypoglycemic and hypolipidemic effects of Aronia melanocarpa fruit juice in streptozotocin-induced diabetic rats. Methods Find Exp Clin Pharmacol, 29, 101-105 https://doi.org/10.1358/mf.2007.29.2.1075349
  14. Broncel M, Kozirog M, Duchnowicz P, Koter-Michalak M, Sikora J, Chojnowska-Jezierska J (2010) Aronia melanocarpa extract reduces blood pressure, serum endothelin, lipid, and oxidative stress marker levels in patients with metabolic syndrome. Med Sci Monit, 16, CR28-CR34
  15. Jurgonski A, Juskiewicz J, Zdunczyk Z (2008) Ingestion of black chokeberry fruit extract leads to intestinal and systemic changes in a rat model of prediabetes and hyperlipidemia. Plant Foods Hum Nutr, 63, 176-182 https://doi.org/10.1007/s11130-008-0087-7
  16. Skoczynska A, Jedrychowska I, Poreba R, Affelska-Jercha A, Turczyn B, Wojakowska A, Andrzejak R (2007) Influence of chokeberry juice on arterial blood pressure and lipid parameters in men with mild hypercholesterolemia. Pharmacol Rep, 59, 177-182
  17. Park HR (2014) Antioxidative effect of Aronia melanocarpa on white chocolate ganache. MS Thesis, Sejong University, Korea, p 51-55
  18. Chae SY (2015) Effect of Aronia Melanocarpa concentrate on the shelf-life and quality characteristics of beef jerky. MS Thesis, Sookmyung Women's University, Korea, p 49-55
  19. Koo JY (2014) Effects of pectinase treatment on the extraction yield and physicochemical properties of blueberry juice. MS Thesis, Kyungpook National University, Korea, p 22-23
  20. Jeong EJ (2007) Study on the optimum condition for fermentation of strawberry wine and its quality improvement. MS Thesis, Chonbuk University, Korea, p 53-72
  21. Jeong EJ, Kim HE, Shin DH, Kim YS (2007) Effect of pectinase treatment on the extraction yield improvement from Rubus coreanus juice and physicochemical characteristics during alcohol fermentation. Korean J Food Preserv, 14, 702-708
  22. AOAC (1990) Official Methods of AOAC international 15th ed, Association of Official Analytical Chemists, Washington DC, USA, p 8-35
  23. Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31, 426-428 https://doi.org/10.1021/ac60147a030
  24. Amerine MA, Ough CS (1980) Method for analysis of musts and wine. Wiley and Sons, New York, USA, p 176-180
  25. Blois MS (1958) Antioxidant Determination by the use of Stable Free Radical. Nature, 191, 1199-1200
  26. Lee JM, Durst RW, Wrolstad RE (2005) Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. J AOAC Int, 88, 1269-1278
  27. Park MK, Kim CH (2009) Extraction of polyphenols from apple peel using cellulase and pectinase and estimation of antioxidant activity. J Korean Soc Food Sci Nutr, 38, 535-540 https://doi.org/10.3746/jkfn.2009.38.5.535
  28. Chung HJ (2014) Comparison of total polyphenols, total flavonoids, and biological activities of black chokeberry and blueberry cultivated in Korea. J Korean Soc Food Sci Nutr, 43, 1349-1356 https://doi.org/10.3746/jkfn.2014.43.9.1349
  29. Jeong JM (2008) Antioxidative and antiallergic effects of aronia (Aronia melanopcarpa) extract. J Korean Soc Food Sci Nutr, 37, 1109-1113 https://doi.org/10.3746/jkfn.2008.37.9.1109
  30. Kim DH (1998) Food Chemistry. Tamgudang, Seoul, Korea, p 71-79
  31. Slimestad R, Torskangerpoll K, Nateland HS, Johannessen T, Giske NH (2015) Flavonoids from black chokeberries, Aronia melanocarpa. J Food Compos Anal, 18, 61-68
  32. Jakobek L, Drenjancevic M, Jukic V, Seruga M (2012) Phenolic acids, flavonols, anthocyanins and antiradical activity of "Nero", "Viking", "Galicianka" and wild chokeberries. Sci Hortic, 147, 56-63 https://doi.org/10.1016/j.scienta.2012.09.006
  33. Djuric M, Brkovic D, Milosevic D, Pavlovic M, Curcic S (2015) Chemical characterization of the fruit of black chokeberry grown on different types of soil. REV CHIM (Bucharest), 66, 178-781
  34. Choi KH, Oh HJ, Jeong YJ, Lim EJ, Han JS, Kim JH, Kim OY, Lee HS (2015) Physico-Chemical Analysis and Antioxidant Activities of Korea Aronia melanocarpa. J Korean Soc Food Sci Nutr, 44, 1165-1171 https://doi.org/10.3746/jkfn.2015.44.8.1165

Cited by

  1. Optimization of Production Conditions of Blueberry Juice vol.35, pp.1, 2017, https://doi.org/10.9724/kfcs.2019.35.1.9
  2. 효소처리에 의한 천연 마카음료 개발을 위한 최적 추출 조건 vol.34, pp.3, 2017, https://doi.org/10.7318/kjfc/2019.34.3.361