Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice. (1st March 2021)

• Record Type: Journal Article
• Authors: Marsol-Vall, Alexis; Kelanne, Niina; Nuutinen, Antti; Yang, Baoru; Laaksonen, Oskar
• Is Part Of: Food chemistry. Volume 339(2021)
• Publication Date: 2021-03-01
• Subjects: Lingonberry -- Enzymes -- Juice -- Volatiles -- Phenolic compounds; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128052
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Effects of enzymes on the chemical quality of lingonberry juice was studied. 33 phenolic compounds and 24 volatile compounds were identified. Enzyme treatments increased the contents of phenolic compounds and volatiles. Heat treatment without enzyme significantly affected the contents of anthocyanins. Incubation time had more impact on the juice quality than enzyme dosage. Abstract: 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 LC-MS 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.