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Imprint
Collaborative project: Sustainable Production of Red Juices by Application of Innovative Processing Technology. Subproject 1 (ReBuTech)
Project
Project code: 281A102716
Contract period: 01.11.2018
- 31.10.2021
Budget: 283,561 Euro
Purpose of research: Applied research
Keywords: process quality, secondary crop ingredients, food analysis, nutrients, ingredients, food processing, value chains, product quality, beverages, fruit production
"In the project, commercial enzyme preparations for the production of berry juice were characterized with regard to their different activities. The raw materials and pomaces were characterized with regard to their polysaccharides and anthocyanin content. Based on this, application recommendations for juice production could be derived. The substrate specificity of the fruit polyphenol oxidase was characterized to adjust the blanching step
prior to the actual maceration. Juice production was optimized using chokeberries. Juices were prepared with two enzyme preparations and the application of ultrasound. A synergistic effect of ultrasound and enzyme treatment could be shown even at lower temperatures. The processing residues were divided into three usable fractions by gentle drying and fractionation. The seed-free fraction was used as a coloring foodstuff. Furthermore, the pomace was processed as a whole into fruit bars or in dried and pulverized form as a wrap."
Section overview
Subjects
- Arboriculture
- Physiology of Nutrition
- Food Processing
- Forest genetics
