Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction.
Aronia melanocarpa berries are a rich source of anthocyanins and its pomace, a by-product of juice processing, could be efficiently used for extraction of natural colours for the food industry. This study evaluated the influence blanching, freezing, maceration temperatures (2°C, 50°C) and enzyme treatments before juice pressing on the yield and anthocyanin composition of both juice and pomace. Total anthocyanin levels in pomace were affected mostly by enzyme treatment followed by maceration temperature. The pre-heating of the mash prior to processing increased juice yield and retention of anthocyanins in the pomace. Cold maceration of frozen berries without enzyme addition gave the highest concentrations of anthocyanins in the pomace, and both cold and hot maceration of fresh unblanched berries with enzyme the lowest. The results support future exploitation of natural colours from pomace side streams of Aronia, thus increasing competitiveness of Aronia berry production.
Aarhus University, Department of Food Science, Kristinebjergvej 10, DK 5792 Årslev, Denmark. Electronic address: michaelvagiri@gmail.com.
Michael
M
Vagiri
Aarhus University, Department of Food Science, Kristinebjergvej 10, DK 5792 Årslev, Denmark.
Martin
M
Jensen
D000872:Anthocyanins / Q000302:isolation & purification; D005505:Food Coloring Agents / Q000737:chemistry / Q000302:isolation & purification*; D005511:Food Handling / Q000379:methods / Q000592:standards*; D005544:Forecasting; D005638:Fruit / Q000737:chemistry; D000067030:Fruit and Vegetable Juices / Q000592:standards*; D046936:Photinia; D010860:Pigments, Biological / Q000737:chemistry / Q000302:isolation & purification*
D000872:Anthocyanins; D005505:Food Coloring Agents; D010860:Pigments, Biological
Anthocyanin profile; Blanching; By-product; Colour extraction; Enzymes; Maceration temperature; Pomace