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Beverages
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Enzymes in Beverages Processing
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Enzymes in Beverages Processing

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (31 January 2019) | Viewed by 22336

Special Issue Editor

Dr. Matteo Marangon

E-Mail Website
Guest Editor
Department of Agronomy, Food, Natural Resources, Animals & Environment, Università di Padova, Legnaro, PD, Italy
Interests: wine science and technology; wine stabilization; analytical chemistry; wine proteins; sensory analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Enzymes play key roles in the processing of alcoholic and non-alcoholic beverages. Generally, endogenous enzymes are more challenging to control than commercial enzymes that are, therefore, used to facilitate operations, such as clarification and filtration, to modify sensory attributes, to improve product stability and extend its shelf life.

Original and review papers dealing with all aspects of enzymes in beverages processing are welcome for inclusion in this Special Issue that will focus primarily on:

  • enzymes in alcoholic (e.g., beer, wine, cider, distilled spirits) and non-alcoholic beverages (e.g., fruit juices, milk-based, tea, coffee, ready to drink and functional foods)
  • innovative technologies to keep endogenous enzymes under control
  • enzymatic treatments to improve processing and quality, to stabilize and extend shelf-life
  • effects of enzymatic treatments on sensory attributes
Dr. Matteo Marangon
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Endogenous enzymes
  • Commercial enzymes
  • Alcoholic beverages
  • Non-alcoholic beverages
  • Processing
  • Sensory
  • Quality

Published Papers (3 papers)

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Research

10 pages, 519 KiB  
Article
Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation
by Ivana Greice Sandri and Mauricio Moura da Silveira
Beverages 2018, 4(3), 48; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4030048 - 11 Jul 2018
Cited by 33 | Viewed by 6629
Abstract
In this study, different concentrations of the inducer (pectin) and the carbon source (glucose) were evaluated as components of the culture medium for the production of pectinases by Aspergillusniger. Furthermore, it evaluated the stability of the enzymes produced with respect to [...] Read more.
In this study, different concentrations of the inducer (pectin) and the carbon source (glucose) were evaluated as components of the culture medium for the production of pectinases by Aspergillusniger. Furthermore, it evaluated the stability of the enzymes produced with respect to the temperature and the enzyme extract produced was tested for the clarification of strawberry juice. The highest pectinolytic activity (68 U/g) was obtained at a concentration of 6% (w/w) of pectin in the absence of glucose in the medium. Pectinases activity has shown high stability at 20 °C and 30 °C while a gradual decrease of activity was observed when the temperature rose. A reduction of about 50% of the total pectinases activity was measured at 50 °C after 60 min of exposure. The experimental enzymatic extract was compared with a high-quality commercial product for the clarification of strawberry juice. Similar data were obtained for turbidity and viscosity reduction. The enzymatic treatment led to a reduction of about 60% in the turbidity and 40% in the viscosity of the juice. After the enzymatic treatment, the total phenolic compounds, total anthocyanins, and antioxidant activity were preserved. The results obtained in the present work indicate the potential of the enzymes produced for using in fruit processing. Full article
(This article belongs to the Special Issue Enzymes in Beverages Processing)
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12 pages, 1445 KiB  
Article
The Quality of Mulberry Juice as Affected by Enzyme Treatments
by Chi L. Nguyen and Ha V. H. Nguyen
Beverages 2018, 4(2), 41; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4020041 - 30 May 2018
Cited by 24 | Viewed by 6529
Abstract
This study was conducted to investigate the effects of commercial enzymes on the extraction yield and the quality of mulberry juice. A mulberry mash was separately treated with two enzymes, namely Pectinex Ultra SP-L and Viscozyme L for different incubation times from 60 [...] Read more.
This study was conducted to investigate the effects of commercial enzymes on the extraction yield and the quality of mulberry juice. A mulberry mash was separately treated with two enzymes, namely Pectinex Ultra SP-L and Viscozyme L for different incubation times from 60 to 240 min. Determination of juice yield, total phenolic content, total anthocyanin content, antioxidant capacity, l-ascorbic acid content, total soluble solids, and titratable acidity of juice were carried out. Overall, in comparison with the non-enzymatic treated juice, the juice incubated with Pectinex Ultra SP-L and Viscozyme L was significantly (p < 0.05) higher in all quality attributes. Moreover, samples incubated with Pectinex Ultra SP-L for 120 min had the highest results in extraction yield (87.1%), total soluble solids (11.9°Bx), titratable acidity (1.4%), l-ascorbic acid content (35.5 mg/100 mL), total phenolic content (160.6 mg GAE/100 mL), and antioxidant capacity (82.6%). For both enzymatic treatments, a prolongation of incubation period from 60 min to 120 min resulted in higher antioxidant values for the juice; however, longer 180 min, they were reduced, except total anthocyanin content. Two-way analysis showed that the impacts of the types of enzyme and treatment duration cannot be separated. Positive correlations between total phenolic content and antioxidant capacity indicated that phenolic compounds were the main antioxidants in the beverages. Full article
(This article belongs to the Special Issue Enzymes in Beverages Processing)
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14 pages, 1458 KiB  
Article
Evaluation of Macerating Pectinase Enzyme Activity under Various Temperature, pH and Ethanol Regimes
by Andrew G. Reynolds, Anthony Knox and Frederick Di Profio
Beverages 2018, 4(1), 10; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4010010 - 01 Feb 2018
Cited by 12 | Viewed by 7597
Abstract
The polygalacturonase (PGU), hemicellulase (mannanase) and protease enzyme activities in commercial macerating, pectinase-enzyme preparations commonly used by wineries in Ontario (Scottzyme Color X and Color Pro) were measured under various simulated process conditions (temperature, pH, and ethanol concentration). Treatments included three temperatures (15, [...] Read more.
The polygalacturonase (PGU), hemicellulase (mannanase) and protease enzyme activities in commercial macerating, pectinase-enzyme preparations commonly used by wineries in Ontario (Scottzyme Color X and Color Pro) were measured under various simulated process conditions (temperature, pH, and ethanol concentration). Treatments included three temperatures (15, 20 and 30 °C; pH = 3.0, 3.5, 4.0 and 5.0; ethanol = 0%), four pH levels (3.0, 3.5, 4.0 and 5.0; temperature = 15, 20, 30 and 50 °C; ethanol = 0%), and four ethanol concentrations ((2.5, 5, 7.5 and 10%); temperature = 20 °C and pH = 3.5.) Polygalacturonase enzyme activity in Color X increased linearly with temperature at all pH levels, and increased with pH at all temperature regimes. Polygalacturonase activity decreased with increasing ethanol. Color X mannanase activity increased with temperatures between 15 and 40 °C, and decreased with increased pH between 3.0 and 5.0. Response of mannanase to ethanol was cubic with a sharp decrease between 8 and 10% ethanol. Protease activity increased linearly with temperatures between 20 and 40 °C. These data suggest that the PGU, mannanase and protease components in these enzyme products provide sufficient activities within the ranges of pH, temperature, and ethanol common during the initial stages of red wine fermentations, although low must temperatures (<20 °C) and presence of ethanol would likely lead to sub-optimal enzyme activities. Full article
(This article belongs to the Special Issue Enzymes in Beverages Processing)
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