Effect of Celeriac Pulp Maceration by <i>Rhizopus</i> sp. Pectinase on Juice Quality
Peeled and unpeeled celeriac pulp was macerated with pectinase from <i>Rhizopus</i> sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice. The juice obtained from peeled celeriac was characterized by...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/23/8610 |
| _version_ | 1797462585207947264 |
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| author | Grażyna Jaworska Natalia Szarek Paweł Hanus |
| author_facet | Grażyna Jaworska Natalia Szarek Paweł Hanus |
| author_sort | Grażyna Jaworska |
| collection | DOAJ |
| description | Peeled and unpeeled celeriac pulp was macerated with pectinase from <i>Rhizopus</i> sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice. The juice obtained from peeled celeriac was characterized by higher pressing yield, sucrose content, and antioxidant activity (ABTS<sup>*+</sup> and DPPH<sup>*</sup>). The juice from the unpeeled root had higher extract, fructose, glucose, total polyphenols, antioxidant activity (FRAP), total phenolic acids, and total luteolin content. Applying the enzyme to celeriac pulp had no significant effect on the extract’s content, analyzed sugars, and antioxidant activity of the juices (ABTS<sup>*+</sup>). Adding pectinase to unpeeled celery pulp resulted in a 2–10% increase in pressing efficiency, compared to the control sample held at 25 °C for the same period. Maceration of the enzyme-peeled pulp increased the antioxidant potential of the juice by 22% in the FRAP method. In contrast, in all juices analyzed, unpeeled and peeled roots increased antioxidant activity measured by the DPPH* method by 24–57% and total phenolic acids by 20–57%. The time of holding the pulp at 25 °C was an important factor, and its extension resulted in a decrease in the values of most of the analyzed parameters, with the exception of pressing efficiency and fructose content in all analyzed juice samples. Short-term, 30-min maceration of peeled and unpeeled celery pulp with pectinase from <i>Rhizopus</i> sp. had a significant effect on increasing juice yield, antioxidant activity, and phenolic compound content. |
| first_indexed | 2024-03-09T17:38:41Z |
| format | Article |
| id | doaj.art-69927d4bc36940b0ade903a8d6eb40c4 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T17:38:41Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-69927d4bc36940b0ade903a8d6eb40c42023-11-24T11:45:07ZengMDPI AGMolecules1420-30492022-12-012723861010.3390/molecules27238610Effect of Celeriac Pulp Maceration by <i>Rhizopus</i> sp. Pectinase on Juice QualityGrażyna Jaworska0Natalia Szarek1Paweł Hanus2Dept. Food Technology and Human Nutrition, Institute of Food and Nutrition Technology, College of Life Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszów, PolandDept. Food Technology and Human Nutrition, Institute of Food and Nutrition Technology, College of Life Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszów, PolandDept. Food Technology and Human Nutrition, Institute of Food and Nutrition Technology, College of Life Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszów, PolandPeeled and unpeeled celeriac pulp was macerated with pectinase from <i>Rhizopus</i> sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice. The juice obtained from peeled celeriac was characterized by higher pressing yield, sucrose content, and antioxidant activity (ABTS<sup>*+</sup> and DPPH<sup>*</sup>). The juice from the unpeeled root had higher extract, fructose, glucose, total polyphenols, antioxidant activity (FRAP), total phenolic acids, and total luteolin content. Applying the enzyme to celeriac pulp had no significant effect on the extract’s content, analyzed sugars, and antioxidant activity of the juices (ABTS<sup>*+</sup>). Adding pectinase to unpeeled celery pulp resulted in a 2–10% increase in pressing efficiency, compared to the control sample held at 25 °C for the same period. Maceration of the enzyme-peeled pulp increased the antioxidant potential of the juice by 22% in the FRAP method. In contrast, in all juices analyzed, unpeeled and peeled roots increased antioxidant activity measured by the DPPH* method by 24–57% and total phenolic acids by 20–57%. The time of holding the pulp at 25 °C was an important factor, and its extension resulted in a decrease in the values of most of the analyzed parameters, with the exception of pressing efficiency and fructose content in all analyzed juice samples. Short-term, 30-min maceration of peeled and unpeeled celery pulp with pectinase from <i>Rhizopus</i> sp. had a significant effect on increasing juice yield, antioxidant activity, and phenolic compound content.https://www.mdpi.com/1420-3049/27/23/8610celeriac juicepectinase from <i>Rhizopus</i> sp.antioxidant activityphenolic compoundsphysicochemical studies |
| spellingShingle | Grażyna Jaworska Natalia Szarek Paweł Hanus Effect of Celeriac Pulp Maceration by <i>Rhizopus</i> sp. Pectinase on Juice Quality Molecules celeriac juice pectinase from <i>Rhizopus</i> sp. antioxidant activity phenolic compounds physicochemical studies |
| title | Effect of Celeriac Pulp Maceration by <i>Rhizopus</i> sp. Pectinase on Juice Quality |
| title_full | Effect of Celeriac Pulp Maceration by <i>Rhizopus</i> sp. Pectinase on Juice Quality |
| title_fullStr | Effect of Celeriac Pulp Maceration by <i>Rhizopus</i> sp. Pectinase on Juice Quality |
| title_full_unstemmed | Effect of Celeriac Pulp Maceration by <i>Rhizopus</i> sp. Pectinase on Juice Quality |
| title_short | Effect of Celeriac Pulp Maceration by <i>Rhizopus</i> sp. Pectinase on Juice Quality |
| title_sort | effect of celeriac pulp maceration by i rhizopus i sp pectinase on juice quality |
| topic | celeriac juice pectinase from <i>Rhizopus</i> sp. antioxidant activity phenolic compounds physicochemical studies |
| url | https://www.mdpi.com/1420-3049/27/23/8610 |
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