Use of tannase, paraoxonase-1 and cysteine protease as means to enhance copigmentation but reduce astringency in pomegranate juice
FOOD CHEMISTRY, cilt.486, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 486
- Basım Tarihi: 2025
- Doi Numarası: 10.1016/j.foodchem.2025.144611
- Dergi Adı: FOOD CHEMISTRY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Chimica, Compendex, EMBASE, MEDLINE
- Recep Tayyip Erdoğan Üniversitesi Adresli: Evet
Özet
This study was conducted to determine the effects of tannase, paraoxonase-1 (PON-1) and/or cysteine protease (CP) on the copigmentation of individual anthocyanins, astringency and other sensory properties (odour, colour and overall liking) of pomegranate juice (PJ) during storage at 20 degrees C. CP increased (20.7-41.3 %) the stability of all 3,5-diglucosidic anthocyanins. "Tannase+PON-1" and "tannase+PON-1 + CP" caused a significant increase (8.8-12.1 %) in total monomeric anthocyanin content, colour density and hyperchromic effect. The most effective anthocyanin for copigmentation was delphinidin-3-glu, followed by cyanidin-3-glucoside and pelargonidin-3-glucoside. Interactions between these anthocyanins and enzymatic degradation products (HHDPgalloyl-glucuronide, punicalin, gallic acid and ellagic acid) resulted in copigmentation without adding external copigment. Moreover, increasing the gallic acid content caused a greater enhancement of visually perceived colour. Hydrolysis of ellagitannins with a m/z ratio ([M-H]-) >= 801 (i.e., punicalagins, punigluconin and trigalloyl-HHDP-glucose isomer) reduced the astringency in PJ. Considering the high copigmentation effect, good sensory properties and lower cost, we recommend the use of "tannase+PON-1."