ArticleFood technology and biotechnology
Assessment of Quality Indices in Japanese Quince (
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Abstract
Research background: Japanese quince ( Experimental approach: The aim of this study is to evaluate the effects of different hydrolytic enzymes (EnartisZym 1000 S, EnartisZym RS and EnartisZym EZ Filter) and the clarifying agent bentonite Neoclar AF (a blend of bentonite and activated carbon) on the quality indicators of Japanese quince juice and its concentrate. Juice was extracted from frozen fruits then clarified, filtered and concentrated by open water evaporation at 60 °C to achieve approx. 50 % Brix. Results and conclusions: The results show that hydrolytic enzymes and clarifiers effectively reduced pectin content in the juice and concentrate by 68.5 and 57.0 %, respectively, and thus significantly improved their clarity, namely by 85.9 and 64.9 %. The highest clarity was observed in samples treated with EnartisZym 1000 S and bentonite (0.028) compared to the control. Enzymatic treatment had a minimal impact on phenolic content, with the enzyme-treated juice containing an average of 318.3 mg/100 mL and the concentrate 3.12 g/100 g, compared to 326.2 mg/100 mL and 3.34 g/100 g in untreated samples, respectively. The retention of vitamin C was high, with enzyme-treated juice containing 68.3-69.4 mg/100 mL and the concentrate containing 231.4-236.9 mg/100 g, compared to 72.8 mg/100 mL and 244.9 mg/100 g in untreated samples, indicating that enzymatic treatment and mild processing effectively preserved ascorbic acid content. The DPPH˙ radical scavenging activity was significantly higher in the enzyme-treated juice, although it decreased during juice concentration. In both juice and concentrate, FRAP values were lower in the enzyme-treated samples than in the controls. Based on generalized scores obtained from analytical hierarchy process analysis, the enzyme EnartisZym EZ Filter, which had both cellulolytic and pectolytic activities, was found to be the most efficient, ensuring the quality characteristics of Japanese quince juice concentrate nearly equivalent to those of commercially available lemon juice concentrate. Novelty and scientific contribution: This study provides valuable insights into the potential of Japanese quince juice concentrate as a natural acidifying alternative to lemon juice, addressing a gap in existing research. The obtained data show that the concentrate not only offers preservative and acidifying properties, but also retains significant nutritional benefits, making it a promising ingredient for food applications. As an innovative niche product, Japanese quince juice concentrate could enhance food preservation and quality naturally. Future research should further investigate its applications in various food formulations to maximize its functional and commercial potential.
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