Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice.

摘要: The effects of different commercial enzymatic mash treatments on yield, turbidity, color, and polyphenolic sediment procyanidins content cloudy apple juice were studied. Addition pectolytic enzymes to treatment had positive effect the production cloud juices by improving contents, especially yields (68.3% in control samples 77% after Pectinex Yield Mash). As summary treatment, polyphenol contents significantly increased Mash, Smash XXL, XXL maceration applied but no was observed Ultra-SPL I Panzym use, compared samples. polymeric represented 50−70% total polyphenols, present study, lower than fruits also affected (Pectinex AFP L-4 Mash) contr...