engleski

Effect of maceration and pasteurization on colour of cloudy sour cherry marasca (Prunus Cerasus var. Marasca) juice

Colour is very important quality factor for fruit juices which affects consumers’ preferences. Sour cherry juice colour is mainly due to the presence of anthocyanins. Fruit maceration with enzymes improves extraction of anthocyanins, while pasteurization can cause their degradation. Therefore, the aim of this study was to investigate the effect of different duration of the maceration and pasteurization on colour stability of cloudy Marasca juice. Sour cherries Marasca were used to produce cloudy juices on small scale equipment with hydraulic press.Processing included thawing (without depitting), maceration, pressing and pasteurization. Duration of maceration varyied (30-150 minutes) and juices were sampled after pressing and after pasteurization. Obtained juices were analyzed by colour measuring, total content of anthocyanins, phenols and antioxidant activity. All samples were sensory evaluated using Quantitative Descriptive Analysis. Duration of maceration and pasteurization had significant effect on colour parameters in Marasca cloudy juice. Anthocyanins were present in the highest concentrations in juices with 0.5 h of maceration. Furthermore, pasteurization affected positively on its amounts, as well as on the content of total phenols and antioxidant activity. Maceration enzymes treatment significantly affected taste attributes of Marasca cloudy juice. Maceration of 0.5h is sufficient for producing well coloured Marasca cloudy juice with good sensory attributes. Pasteurization doesn’t negatively affect juice colour as well as the content anthocyanins, total phenols and antioxidant activity.

sour cherry Marasca; juice; enzyme treatment; colour; anthocyanins; sensory evaluation

nije evidentirano