Use of tannase, paraoxonase-1 and cysteine protease as means to enhance copigmentation but reduce astringency in pomegranate juice

TÜRKYILMAZ M., HAMZAOĞLU F., AKPINAR UZUN M., ÖZKAN M.

Food Chemistry, cilt.486, 2025 (SCI-Expanded) identifier identifier

  • 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, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Astringency, Copigmentation, HHDP-galloyl-glucuronide, Punicalin, Punigluconin, Β-Punicalagin
  • Ankara 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 °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 (HHDP-galloyl-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.”