{"title":"A new enzymatic clarification method for pomegranate juice: Removal of defects and improvement of quality by tannase, lactonase and papain","authors":"","doi":"10.1016/j.fbp.2024.08.006","DOIUrl":null,"url":null,"abstract":"<div><p>Effects of clarification with “tannase,” “tannase+lactonase,” “papain,” “aspartic protease” and “tannase+lactonase+papain” on defects (turbidity, sediment and color loss) and important constituents (phenolics, anthocyanins, proteins and amino acids) of pomegranate juice (PJ) were investigated. Lactonase [human-derived (H-PON-1 and H-PON-2) and rabbit-derived (R-PON-1, R-PON-2 and R-PON-3)] was used during juice clarification for the first time. Phenolics and amino acids were quantified by HPLC-DAD-MS and HPLC. After clarifications with “tannase (1 g/L)+R-PON-1 (0.33 mg/L)” and “tannase (1 g/L)+R-PON-1 (0.33 mg/L)+papain (10 mg/L)” at 30℃ for 90 min, sediment was completely eliminated during storage at 20℃ for a month. Among these treatments, “tannase+R-PON-1” provided the lowest turbidity formation rate. The most effective parameter to prevent sediment was the ratio of “prolamin to trigalloyl-HHDP-glucose-isomer-2” that should be ≥205.4 (<em>r</em>=–1.000). Moreover, “tannase+R-PON-1” caused 4.3 times lower turbidity than control group after storage. To retain low turbidity (≤10 NTU) during storage, galloyl-glucose-isomer and HHDP-galloyl-hexoside-3 should completely be removed from PJ and, punigluconin and trigalloyl-HHDP-glucose-isomer-2 contents should be ≤0.19 and ≤0.04 mg/L, respectively. Furthermore, “tannase+R-PON-1” provided a significant contribution to anthocyanin copigmentation. The most effective copigments in PJ were HHDP-galloyl-glucuronide, punigluconin, punicalagin-2, punicalagin-3, aspartic acid, glutamic acid and alanine. “Tannase+R-PON-1” is recommended to produce a high-quality PJ.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001548","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Effects of clarification with “tannase,” “tannase+lactonase,” “papain,” “aspartic protease” and “tannase+lactonase+papain” on defects (turbidity, sediment and color loss) and important constituents (phenolics, anthocyanins, proteins and amino acids) of pomegranate juice (PJ) were investigated. Lactonase [human-derived (H-PON-1 and H-PON-2) and rabbit-derived (R-PON-1, R-PON-2 and R-PON-3)] was used during juice clarification for the first time. Phenolics and amino acids were quantified by HPLC-DAD-MS and HPLC. After clarifications with “tannase (1 g/L)+R-PON-1 (0.33 mg/L)” and “tannase (1 g/L)+R-PON-1 (0.33 mg/L)+papain (10 mg/L)” at 30℃ for 90 min, sediment was completely eliminated during storage at 20℃ for a month. Among these treatments, “tannase+R-PON-1” provided the lowest turbidity formation rate. The most effective parameter to prevent sediment was the ratio of “prolamin to trigalloyl-HHDP-glucose-isomer-2” that should be ≥205.4 (r=–1.000). Moreover, “tannase+R-PON-1” caused 4.3 times lower turbidity than control group after storage. To retain low turbidity (≤10 NTU) during storage, galloyl-glucose-isomer and HHDP-galloyl-hexoside-3 should completely be removed from PJ and, punigluconin and trigalloyl-HHDP-glucose-isomer-2 contents should be ≤0.19 and ≤0.04 mg/L, respectively. Furthermore, “tannase+R-PON-1” provided a significant contribution to anthocyanin copigmentation. The most effective copigments in PJ were HHDP-galloyl-glucuronide, punigluconin, punicalagin-2, punicalagin-3, aspartic acid, glutamic acid and alanine. “Tannase+R-PON-1” is recommended to produce a high-quality PJ.
期刊介绍:
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.