Toward gentle chokeberry juice production by ultrasound-assisted enzymatic maceration

Toward gentle chokeberry juice production by ultrasound-assisted enzymatic maceration

Sustainable processes accompanied by high extraction yields and minimized amounts of by-products are a major goal of current fruit juice production. Controlled degradation of cell wall polysaccharides, in particular pectin, may contribute to reduced emergence of side streams. Possible strategies for...

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Bibliographic Details
Main Authors: Nicole Jasmin Nemetz, Anne Ruth Winter, Jan-Peter Hensen, Andreas Schieber, Fabian Weber
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Current Research in Food Science
Subjects:
Ultrasound-assisted maceration
Chokeberry juice
Pectin degradation
Polygalacturonase
Pectin lyase
Anthocyanin extraction
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927123000862

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http://www.sciencedirect.com/science/article/pii/S2665927123000862

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