Presentation Information
[3Da09]Development of a new fruit juice production method using a combination of enzymatic treatment and vacuum packaging
*Shinya Yamazaki1 (1. Nagano Prefecture General Industrial Technology Center)
Keywords:
enzyme,vacuum packing,apple,food loss
[Objective]: In the food processing of fruit beverages, much of the residue after squeezing is disposed of as waste. If the residue will be reduced, it is possible to decreasing the food loss and increasing the nutrient of beverages. Therefore, we examined a method to accelerate liquefaction by vacuum packaging fruits and enzymes.
[Methods]: Apples were peeled, cored, and divided into 8 pieces, further cut into 2 cm pieces, placed in plastic bags. A 2.5 mL of 1 % (w/v) pectinase solution was added to 50 g of apples and vacuum-packed. The bag was kept at 50 °C for 1 h and 3 h, then heated in the bag at 90 °C for 20 min to inactivate the enzyme (“vacuum treatment”). The same apples and enzyme solution were placed in a beaker with plastic wrap and kept at 50 °C for the same time (“open treatment”). The treated samples were placed on sieves overlaid in the order of mesh 4.75 mm, 1.70 mm, and passer, then shaken for 30 seconds in an automatic shaking sieve machine. The weight of the apple product remaining on each sieve was measured to determine the distribution. Other samples of same treatment were lyophilized, and a part of them were sonicated with methanol, and volumetrically diluted to determine the total amount of procyanidins by high-performance liquid chromatography.
[Results and Discussion]: The distribution of mesh 4.75 mm that “vacuum treatment” had 23% at 1 h and 13% at 3 h, while “open treatment” had 79% at 1 h and 74% at 3 h, indicating that a large amount of undecomposed solids remained. In addition, the procyanidins in the former was remained almost the same as the raw material, while the later was reduced to about half. These results showed “vacuum treatment” was expected to promote enzymatic degradation and retain easily oxidized substances such as polyphenols.
[Methods]: Apples were peeled, cored, and divided into 8 pieces, further cut into 2 cm pieces, placed in plastic bags. A 2.5 mL of 1 % (w/v) pectinase solution was added to 50 g of apples and vacuum-packed. The bag was kept at 50 °C for 1 h and 3 h, then heated in the bag at 90 °C for 20 min to inactivate the enzyme (“vacuum treatment”). The same apples and enzyme solution were placed in a beaker with plastic wrap and kept at 50 °C for the same time (“open treatment”). The treated samples were placed on sieves overlaid in the order of mesh 4.75 mm, 1.70 mm, and passer, then shaken for 30 seconds in an automatic shaking sieve machine. The weight of the apple product remaining on each sieve was measured to determine the distribution. Other samples of same treatment were lyophilized, and a part of them were sonicated with methanol, and volumetrically diluted to determine the total amount of procyanidins by high-performance liquid chromatography.
[Results and Discussion]: The distribution of mesh 4.75 mm that “vacuum treatment” had 23% at 1 h and 13% at 3 h, while “open treatment” had 79% at 1 h and 74% at 3 h, indicating that a large amount of undecomposed solids remained. In addition, the procyanidins in the former was remained almost the same as the raw material, while the later was reduced to about half. These results showed “vacuum treatment” was expected to promote enzymatic degradation and retain easily oxidized substances such as polyphenols.
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