Fatih Mehmet YILMAZ, Esra GENÇDAĞ, Ahmet GÖRGÜÇ, Merve BİRİŞİK, Ezgi GENÇ, Ceren BAŞKURT

KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ

Kırmızı pancar, gıda endüstrisinde yaygın olarak kullanılan doğal renk maddesi olan betaninin en önemli kaynağıdır. Konsantre ya da toz formda arz edilen bu gıda renklendiricisi için ilk üretim basamağı kırmızı pancar suyu üretimidir. Bu çalışmanın amacı, yüksek verimlilikte kırmızı pancar suyu eldesinde presleme öncesi enzim ön uygulamasının ve bu işlemde ortam pH değeri, sıcaklığı, enzim oranı ve sürenin etkilerinin belirlenmesidir. Bu kapsamda, ilk aşamada farklı pH (2.5-5.0) ve sıcaklık (30-60 °C) değerlerinde enzim ilavesinin (Pectinex Ultra SP-L) etkileri değerlendirilmiş; ikinci aşamada enzim oranı ve işlem süresinin etkileri yanıt yüzey yöntemi (RSM) kullanılarak belirlenmiştir. Enzim ön uygulaması sonrasında pres veriminin %17 arttığı bulunmuştur. Optimum koşullar olan 3.0 pH değeri, 50 °C sıcaklık, 75.8 poligalakturonaz birimi (PGB)/g enzim oranı ve 48 dk.’lık işlem süresi sonunda meyve suyu verimi %34.7, betanin miktarı 106.0 mg/100 g, toplam fenolik madde miktarı 245.2 mg GAE/100 g, antioksidan kapasite değeri ise 47.0 µmol TE/100 g olarak belirlenmiştir.

Anahtar Kelimeler:

Kırmızı pancar, enzimatik işlem, meyve suyu verimi, betanin, fenolik madde, antioksidan kapasite

ENZYMATIC PRE-TREATMENT IN RED BEET JUICE PRODUCTION: THE EFFECT OF PROCESS VARIABLES ON JUICE YIELD, BETANIN CONTENT, TOTAL PHENOLIC COMPOUND AND ANTIOXIDANT CAPACITY

Red beet is the most important source of betanin, a natural colorant commonly used in the food industry. The first production step for this food colorant presented in concentrated or powder form is the production of red beet juice. The aim of this study is to determine the effect of enzyme pre-treatment prior to pressing step in the production of high-yield red beet juice and, that of pH, temperature, enzyme ratio and processing time. In this context, the effect of enzyme addition (Pectinex Ultra SP-L) were evaluated at different pH values (2.5-5.0) and temperature (30-60 °C); and in the second step, the effects of the enzyme ratio and processing time were determined using the response surface methodology (RSM). Enzyme pre-treatment increased press yield by 17%. Under the optimum conditions which are 3.0 pH value, 50 °C temperature, 75.8 polygalacturonase unit (PGB)/g enzyme ratio and 48 min processing time, the fruit juice yield was 34.7%, the betanin content was 106.0 mg/100 g, the total phenolic content was 245.2 mg GAE/100 g and the antioxidant capacity was determined as 47.0 µmol TE/100 g.

Keywords:

Red beet, enzymatic treatment, juice yield, phenolic compound, antioxidant capacity,

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