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http://dx.doi.org/10.11002/kjfp.2017.24.1.60

Optimization of blue berry extraction for beverage production using enzyme treatment  

Ji, Yu-Jeong (Department of Food Engineering, Daegu University)
Im, Moo-Hyeog (Department of Food Engineering, Daegu University)
Publication Information
Food Science and Preservation / v.24, no.1, 2017 , pp. 60-67 More about this Journal
Abstract
In this study, we tried to establish the best method for fresh blueberry beverage production using enzyme treatment as well as low temperature extraction. During extraction of physiologically functional materials, we used low temperature to prevent nutritional loss by heat. In addition, we investigated optimal blueberry extraction conditions using various enzyme treatments (cellulase, pectinase, cellulase:pectinase (1:1) mixture) to increase extraction efficiency and reduce turbidity. A variety and ratio of enzymes, extraction temperature, extraction time, and shaking speed were considered for the best extraction efficiency rate. We observed high extraction efficiency rates of 85.72-86.55% and 87.06-87.93%, respectively, upon cellulase or pectinase treatment. In addition, a mixture of cellulase:pectinase (1:1) showed an extraction efficiency rate of 86.84-88.14%. The best extraction efficiency rate was observed when crude blueberry was treated at $45^{\circ}C$ (87.91%), for 3 h (87.88%), in a 90 rpm shaker (89.19%). Sugar content and acidity of blueberry extract were not affected by the various treatments. However, total phenolic compounds were detected upon pectinase treatment (18.62 mg/g). Only fructose and glucose as free sugars were found in all samples regardless of treatments and extraction conditions.
Keywords
blueberry; blueberry extraction; blueberry beverage; cellulase; pectinase;
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Times Cited By KSCI : 19  (Citation Analysis)
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