Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices

Marcin Kidoń,Guruprasath Narasimhan

doi:10.3390/molecules27010318

Marcin Kidoń, Guruprasath Narasimhan

Open Access

https://doi.org/10.3390/molecules27010318

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Abstract

Ultrasound treatment is recognized as a potential technique for improvement in the nutritional values of fruit juices. This study was initiated with the objective of evaluating bioactive compounds and some important quality parameters of black (BC), red (RC) and white (WC) currant juices obtained from fruit mash preliminarily treated by enzymes combined with ultrasound. Individual and total phenolic content (TPC), anthocyanins, color parameters, ascorbic acid, antioxidant capacity (TEAC), juice yield, pH, titratable acidity, and soluble solids were investigated. Significant increases in the levels of TPC and antioxidant capacity of sonicated samples were observed. However, ultrasound treatment had no effect on individual phenolic compounds of juices. Sonication of mash before juice pressing did not cause any noticeable changes in ascorbic acid content. Only in the case of WC was an increase in content of vitamin C noticed. The color of juices obtained after treatment was similar to the control sample. It was demonstrated that enzymatic combined with ultrasound treatment of mash for different colored currant fruit did not have any dismissive effect and could even improve some parameters of the juice obtained.

Highlights

Currant fruit belongs to the genus Ribes cultivated in the temperate regions of Europe and North America, part of South America, Asia and Northwest Africa [1]
The results showed that ultrasound treatment of mash before juice pressing caused only slight changes in pH, titratable acidity and soluble solids (Table 2)
Treating the mash of different colored currants by ultrasound combined with an enzyme before juice pressing showed improvement in Total Phenolic Content (TPC) and antioxidant capacity

Summary

Introduction

Currant fruit belongs to the genus Ribes cultivated in the temperate regions of Europe and North America, part of South America, Asia and Northwest Africa [1]. Perineal shrubs with almost 150 varying species. Currant berries are known for their attractive colors like black, red, and white (yellow) with unique flavors of sweet and tart. The total global production of currants was around 650,000 tons for the last 10 years [3]. Currant fruits are consumed as eagerly as fresh ones, but are found in the process of making juices, nectars, jams, jellies or syrups [4]. Juice production could be a preferable method, as well as a quick and an easy way to preserve the nutritional values of currant for a prolonged time

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