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Effect of Celeriac Pulp Maceration by Rhizopus sp. Pectinase on Juice Quality

Peeled and unpeeled celeriac pulp was macerated with pectinase from Rhizopus sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice. The juice obtained from peeled celeriac was characterized by higher pressing yie...

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Autores principales: Jaworska, Grażyna, Szarek, Natalia, Hanus, Paweł
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736636/
https://www.ncbi.nlm.nih.gov/pubmed/36500702
http://dx.doi.org/10.3390/molecules27238610
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author Jaworska, Grażyna
Szarek, Natalia
Hanus, Paweł
author_facet Jaworska, Grażyna
Szarek, Natalia
Hanus, Paweł
author_sort Jaworska, Grażyna
collection PubMed
description Peeled and unpeeled celeriac pulp was macerated with pectinase from Rhizopus sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice. The juice obtained from peeled celeriac was characterized by higher pressing yield, sucrose content, and antioxidant activity (ABTS(*+) and DPPH(*)). The juice from the unpeeled root had higher extract, fructose, glucose, total polyphenols, antioxidant activity (FRAP), total phenolic acids, and total luteolin content. Applying the enzyme to celeriac pulp had no significant effect on the extract’s content, analyzed sugars, and antioxidant activity of the juices (ABTS(*+)). Adding pectinase to unpeeled celery pulp resulted in a 2–10% increase in pressing efficiency, compared to the control sample held at 25 °C for the same period. Maceration of the enzyme-peeled pulp increased the antioxidant potential of the juice by 22% in the FRAP method. In contrast, in all juices analyzed, unpeeled and peeled roots increased antioxidant activity measured by the DPPH* method by 24–57% and total phenolic acids by 20–57%. The time of holding the pulp at 25 °C was an important factor, and its extension resulted in a decrease in the values of most of the analyzed parameters, with the exception of pressing efficiency and fructose content in all analyzed juice samples. Short-term, 30-min maceration of peeled and unpeeled celery pulp with pectinase from Rhizopus sp. had a significant effect on increasing juice yield, antioxidant activity, and phenolic compound content.
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spelling pubmed-97366362022-12-11 Effect of Celeriac Pulp Maceration by Rhizopus sp. Pectinase on Juice Quality Jaworska, Grażyna Szarek, Natalia Hanus, Paweł Molecules Article Peeled and unpeeled celeriac pulp was macerated with pectinase from Rhizopus sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice. The juice obtained from peeled celeriac was characterized by higher pressing yield, sucrose content, and antioxidant activity (ABTS(*+) and DPPH(*)). The juice from the unpeeled root had higher extract, fructose, glucose, total polyphenols, antioxidant activity (FRAP), total phenolic acids, and total luteolin content. Applying the enzyme to celeriac pulp had no significant effect on the extract’s content, analyzed sugars, and antioxidant activity of the juices (ABTS(*+)). Adding pectinase to unpeeled celery pulp resulted in a 2–10% increase in pressing efficiency, compared to the control sample held at 25 °C for the same period. Maceration of the enzyme-peeled pulp increased the antioxidant potential of the juice by 22% in the FRAP method. In contrast, in all juices analyzed, unpeeled and peeled roots increased antioxidant activity measured by the DPPH* method by 24–57% and total phenolic acids by 20–57%. The time of holding the pulp at 25 °C was an important factor, and its extension resulted in a decrease in the values of most of the analyzed parameters, with the exception of pressing efficiency and fructose content in all analyzed juice samples. Short-term, 30-min maceration of peeled and unpeeled celery pulp with pectinase from Rhizopus sp. had a significant effect on increasing juice yield, antioxidant activity, and phenolic compound content. MDPI 2022-12-06 /pmc/articles/PMC9736636/ /pubmed/36500702 http://dx.doi.org/10.3390/molecules27238610 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Jaworska, Grażyna
Szarek, Natalia
Hanus, Paweł
Effect of Celeriac Pulp Maceration by Rhizopus sp. Pectinase on Juice Quality
title Effect of Celeriac Pulp Maceration by Rhizopus sp. Pectinase on Juice Quality
title_full Effect of Celeriac Pulp Maceration by Rhizopus sp. Pectinase on Juice Quality
title_fullStr Effect of Celeriac Pulp Maceration by Rhizopus sp. Pectinase on Juice Quality
title_full_unstemmed Effect of Celeriac Pulp Maceration by Rhizopus sp. Pectinase on Juice Quality
title_short Effect of Celeriac Pulp Maceration by Rhizopus sp. Pectinase on Juice Quality
title_sort effect of celeriac pulp maceration by rhizopus sp. pectinase on juice quality
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736636/
https://www.ncbi.nlm.nih.gov/pubmed/36500702
http://dx.doi.org/10.3390/molecules27238610
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