A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice
Tekijät: Marsol-Vall Alexis, Kelanne Niina, Nuutinen Antti, Yang Baoru, Laaksonen Oskar
Kustantaja: Elsevier
Julkaisuvuosi: 2021
Journal: Food Chemistry
Lehden akronyymi: Food Chem.
Artikkelin numero: 128052
Vuosikerta: 339
eISSN: 1873-7072
DOI: https://doi.org/10.1016/j.foodchem.2020.128052
Verkko-osoite: https://www.sciencedirect.com/science/article/pii/S0308814620319142?dgcid=author#f0005
The effects of different enzymes, their dosages, and incubation times on juice yield and chemical composition of
lingonberry juice were assessed. Nonvolatile composition including sugars, acids and phenolic compounds
(anthocyanins, hydroxycinnamic acids, flavonols and flavan-3-ols) was analyzed using GC-FID, LC-DAD and LCMS
methods, whereas the volatile compound profile was examined using HS-SPME-GC–MS. Selection of the
enzyme had a significant effect on the juice yield by increasing it from 70% without enzyme treatment up to
81%. Enzymes significantly increased the contents of most of the phenolic compounds in the juices but had little
impact on the contents of sugars and acids. Heat treatment without enzyme addition also significantly affected
the composition. Generally, increasing incubation time increased the contents of various phenolic compounds,
especially flavan-3-ols and hydroxycinnamic acids, whereas the effects of dosage were mostly negligible. Enzyme
treatment increased the contents of volatile compounds, regardless of dosage or incubation time.