Akademik Məlumat İdarəetmə Sistemi
UKRAINIAN FOOD JOURNAL, vol.12, no.4, pp.542-555, 2023 (ESCI)
Introduction . The objective of this research was to study the influence of the enzymatic processing of the pulp of dogwood, elderberry, hawthorn, barberry, and raspberry berries on the content of ascorbic acid, sugars, polyphenols and heavy metals in their extracts. Materials and methods . The berries were processed using enzyme preparations with pectolytic and glycolytic action. The identification of biologically active components in the extracts was carried out using high -performance liquid chromatography with ultraviolet and mass spectrometric detection. Results and discussion . The use of enzyme preparations increased the yield of juices from berry pulp. The optimal juice extraction was attained after a 120-minute fermentation period for barberry and dogwood berries. For elderberry and raspberry, the optimal periods were 75 and 90 min, respectively. A processing temperature of 45 degrees C turned out to be the most suitable for most berries, except for barberry, which showed better results at a temperature of 60 degrees C. The use of both individual enzyme preparations and their complexes had a positive effect on the juice yield for all tested berries. For dogwood and hawthorn, the most effective was the combination of "Pectinex BE XXL" and "Fructosym P", and for elderberry, barberry and raspberry - "Amylase AG 300L" and "Sellolyuks-A". An increase in the concentration of ascorbic acid and sugars in the juices obtained from berries after enzymatic treatment was observed. Enzymatic treatment led to a significant increase of the total concentration of polyphenols, as well as the content of some individual components. Thus, a significant increase in gallic acid content after enzymatic treatment was observed in all samples where it was detected. The exception was coumarins, the concentration of which decreased after enzymatic treatment. It was found that enzyme preparations generally have a positive effect on the content of biologically active substances in the juices of wild berries. However, no significant increase in the concentration of heavy metals was observed. In most cases, the use of multienzyme complexes demonstrated the greatest positive effect. Conclusions. The results obtained are of high importance for the processing technology of the studied berries showing the promise of the enzymatic maceration for increasing the content of biologically active substances in their juices.