TY  - JOUR
AU  - Paunović, Dragana
AU  - Zlatković, Branislav
AU  - Janković, Miodrag
AU  - Mašović, Snežana
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1248
AB  - For a long time Serbia has been an important producer, processor and exporter of the raspberry. From the point of view of primary production, we could be proud of our success. However, on the question of processing, we are somehow behind. The reason is the typical "line of least resistance". We have always earned enough by exporting frozen raspberry and no one has even tried to explore new products or other attractive useful values of this fruit. Namely, although the raspberry has attractive useful values (which brings high demand), it is known that it has some inviolable chemical engineering characteristics. The raspberry, due to its consistency, is very susceptible to mechanical damage. It is also known for its high breathing warmth, and therefore it can only be preserved for a short time. These characteristics impose upon the producers the necessity to quickly proceed with the conservation and processing. The best way to achieve the turnover of capital is by not processing it completely. When the raspberry is half-processed, investments are smaller and so are risks for the deterioration of the quality of the product. Among products not completely processed, made from raspberries and other types of fruits, the most convenient are certainly frozen or dried fruits. Unfortunately, up to now, little has been done on the drying process of the raspberry because the fruit is very perishable as a raw material and also various problems occur during the drying process. Positive results have, however, been achieved locally in the process of drying by freezing, i.e. lyophilizing. The subject of this paper is the kinetics of drying raspberry in laboratory conditions with the idea of pinpointing at which level of humidity there is a change in the speed of evaporation. The quantity of evaporated water is expressed in relative and absolute units of measure.
AB  - Već dosta dugo Srbija je značajan proizvođač, prerađivač i izvoznik maline. Sa stanovišta primarne proizvodnje možda se može i pohvaliti, čak i ponositi dobrim uspesima. Ipak, sa stanovišta prerade nekako zaostajemo. Razlog je klasična "linija manjeg otpora". Uvek se dovoljno dobro zarađivalo izvozom smrznute maline i niko nije ni pokušavao da istražuje nove proizvode i neke druge atraktivne upotrebne vrednosti od ovog voća. Naime, iako malina ima atraktivnu upotrebnu vrednost (time i značajnu potražnju), poznato je da ima veoma nepovoljna tehnološka svojstva. Malina ima zbirnu cvast, a time i zbirni plod te je veoma osetljiva na mehanička oštećenja. Poznata je i po velikoj brzini tj. po visokoj toploti disanja, te stoga ima kratak period mogućeg čuvanja. Takva svojstva zahtevaju od proizvođača da veoma brzo reaguju sa konzervisanjem ili preradom. Najbrži obrt uloženog kapitala se može postići ako se od plodova dobiju poluproizvodi. Tada su ulaganja najmanja, a smanjen je i rizik po kvalitet. Među poluprerađenim proizvodima od maline, ali i ostalih vrsti voća. svakako su najpoželjniji zamrznuti ili osušeni plodovi. Nažalost, do sada se malo radilo na sušenju maline jer je ona veoma osetljiva kao sirovina i problemi pri sušenju su višestruki. Doduše, postoje i u domaćoj praksi pozitivni rezultati za sušenje smrzavanjem tj. liofilizacijom. U ovom radu je izučavana kinetika sušenja malina u laboratorijskoj sušari sa idejom da se uoči pri kojim sadržajima vlage dolazi do promene brzine isparavanja. Količina isparene vode je izražena u relativnim i apsolutnim jedinicama mere.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Voćarstvo
T1  - The kinetics of the raspberry drying in laboratory conditions
T1  - Kinetika sušenja malina u laboratorijskim uslovima
EP  - 396
IS  - 156
SP  - 389
VL  - 40
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1248
ER  - 

@article{
author = "Paunović, Dragana and Zlatković, Branislav and Janković, Miodrag and Mašović, Snežana",
year = "2006",
abstract = "For a long time Serbia has been an important producer, processor and exporter of the raspberry. From the point of view of primary production, we could be proud of our success. However, on the question of processing, we are somehow behind. The reason is the typical "line of least resistance". We have always earned enough by exporting frozen raspberry and no one has even tried to explore new products or other attractive useful values of this fruit. Namely, although the raspberry has attractive useful values (which brings high demand), it is known that it has some inviolable chemical engineering characteristics. The raspberry, due to its consistency, is very susceptible to mechanical damage. It is also known for its high breathing warmth, and therefore it can only be preserved for a short time. These characteristics impose upon the producers the necessity to quickly proceed with the conservation and processing. The best way to achieve the turnover of capital is by not processing it completely. When the raspberry is half-processed, investments are smaller and so are risks for the deterioration of the quality of the product. Among products not completely processed, made from raspberries and other types of fruits, the most convenient are certainly frozen or dried fruits. Unfortunately, up to now, little has been done on the drying process of the raspberry because the fruit is very perishable as a raw material and also various problems occur during the drying process. Positive results have, however, been achieved locally in the process of drying by freezing, i.e. lyophilizing. The subject of this paper is the kinetics of drying raspberry in laboratory conditions with the idea of pinpointing at which level of humidity there is a change in the speed of evaporation. The quantity of evaporated water is expressed in relative and absolute units of measure., Već dosta dugo Srbija je značajan proizvođač, prerađivač i izvoznik maline. Sa stanovišta primarne proizvodnje možda se može i pohvaliti, čak i ponositi dobrim uspesima. Ipak, sa stanovišta prerade nekako zaostajemo. Razlog je klasična "linija manjeg otpora". Uvek se dovoljno dobro zarađivalo izvozom smrznute maline i niko nije ni pokušavao da istražuje nove proizvode i neke druge atraktivne upotrebne vrednosti od ovog voća. Naime, iako malina ima atraktivnu upotrebnu vrednost (time i značajnu potražnju), poznato je da ima veoma nepovoljna tehnološka svojstva. Malina ima zbirnu cvast, a time i zbirni plod te je veoma osetljiva na mehanička oštećenja. Poznata je i po velikoj brzini tj. po visokoj toploti disanja, te stoga ima kratak period mogućeg čuvanja. Takva svojstva zahtevaju od proizvođača da veoma brzo reaguju sa konzervisanjem ili preradom. Najbrži obrt uloženog kapitala se može postići ako se od plodova dobiju poluproizvodi. Tada su ulaganja najmanja, a smanjen je i rizik po kvalitet. Među poluprerađenim proizvodima od maline, ali i ostalih vrsti voća. svakako su najpoželjniji zamrznuti ili osušeni plodovi. Nažalost, do sada se malo radilo na sušenju maline jer je ona veoma osetljiva kao sirovina i problemi pri sušenju su višestruki. Doduše, postoje i u domaćoj praksi pozitivni rezultati za sušenje smrzavanjem tj. liofilizacijom. U ovom radu je izučavana kinetika sušenja malina u laboratorijskoj sušari sa idejom da se uoči pri kojim sadržajima vlage dolazi do promene brzine isparavanja. Količina isparene vode je izražena u relativnim i apsolutnim jedinicama mere.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "The kinetics of the raspberry drying in laboratory conditions, Kinetika sušenja malina u laboratorijskim uslovima",
pages = "396-389",
number = "156",
volume = "40",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1248"
}

Paunović, D., Zlatković, B., Janković, M.,& Mašović, S.. (2006). The kinetics of the raspberry drying in laboratory conditions. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 40(156), 389-396.
https://hdl.handle.net/21.15107/rcub_agrospace_1248

Paunović D, Zlatković B, Janković M, Mašović S. The kinetics of the raspberry drying in laboratory conditions. in Voćarstvo. 2006;40(156):389-396.
https://hdl.handle.net/21.15107/rcub_agrospace_1248 .

Paunović, Dragana, Zlatković, Branislav, Janković, Miodrag, Mašović, Snežana, "The kinetics of the raspberry drying in laboratory conditions" in Voćarstvo, 40, no. 156 (2006):389-396,
https://hdl.handle.net/21.15107/rcub_agrospace_1248 .

TY  - JOUR
AU  - Vukosavljević, Predrag
AU  - Bukvić, Branka
AU  - Janković, Miodrag
AU  - Mašović, Snežana
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/861
AB  - Pectin preparation Klerzyme®120, manufactured by DSM-France, specific for 'acid fruits' with pH below 3.2, was used for maceration and depectinzation. In terms of maceration at one degree, it was applied in the quantity of 200-400 g/t for 1 to 2 hours at 50°C. At the maceration at two degrees and depectinzation, the enzyme was added: In the first phase 100-200 g/t for 0.5 to 1 h at 20°C, and in the second, 4-8 g/hl for 1 to 2 hours at 20°C. Mush boiling was executed at increased temperatures for 2 and 5 minutes. The application of proper heat enzymatic treatment prior to squeezing proved to be acceptable. The juice obtained by squeezing upon the enzymatic treatment contains about 30% more anthocyanins as compared to juice produced without enzymatic treatment. In terms of the final content of anthocyanins, the same results were recorded with treatments. In each processing stage, juice pasteurization adversely affected anthocyanin levels.
AB  - U radu je ispitivana promena sadržaja bojenih materija dve sorte maline Vilamet i Miker, pri različitim uslovima ceđenja, enzimiranja i toplotnog tretiranja. Ogledi su izvedeni na laboratorijskoj hidrauličnoj cednici, pri čemu su imitirani radni uslovi "Bucher" cednice (pritisak 180 - 200 bar, 1-3 rastresanja kljuka). Za maceraciju i depektinizaciju korišćen je pektinski preparat Klerzyme® 120 (DSM - Francuska), koji je specifičan za "kiselo voće" (pH ispod 3,2). Pri maceraciji u jednom stepenu enzim je dodavan u količini od 200 - 400 g/t, u toku 1 do 2 sata na 50°C. Pri dvostepenoj maceraciji i depektinizaciji, dodavan je enzim: u prvoj fazi 100 - 200 g/t u toku 0,5 do 1 sata na 20°C, a u drugoj fazi dodavan je 4 - 8 g/hl, u toku 1 do 2 sata na 20°C. Blanširanja kljuka maline su izvedena na povišenim temperaturama u trajanju od 2 i 5 minuta. Primena odgovarajućeg toplotno-enzimskog tretmana kljuka pre ceđenja pokazala se prihvatljivom. Pored poznatog degradacionog dejstva toplote na antocijane, sok dobijen ceđenjem, posle enzimiranja, sadrži oko 30% više antocijana u odnosu na sok dobijen bez enzimiranja. Pasterizacija soka, u svakoj fazi prerade, dala je izrazito negativan efekat na količinu antocijana. Najviše se gube neobojene forme antocijana. Kod serija sa dvostepenim enzimiranjem, i pored velikog početnog sadržaja antocijana, posle druge pasterizacije dolazi do smanjenja na približnu vrednost sadržaja ukupnih antocijana kao kod serija sa jednostepenim enzimiranjem.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Jugoslovensko voćarstvo
T1  - Degradation of raspberry color by enzymatic treatment and squeezing
T1  - Degradacija boje maline pri enzimiranju i ceđenju
EP  - 237
IS  - 147-148
SP  - 229
VL  - 38
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_861
ER  - 

@article{
author = "Vukosavljević, Predrag and Bukvić, Branka and Janković, Miodrag and Mašović, Snežana",
year = "2004",
abstract = "Pectin preparation Klerzyme®120, manufactured by DSM-France, specific for 'acid fruits' with pH below 3.2, was used for maceration and depectinzation. In terms of maceration at one degree, it was applied in the quantity of 200-400 g/t for 1 to 2 hours at 50°C. At the maceration at two degrees and depectinzation, the enzyme was added: In the first phase 100-200 g/t for 0.5 to 1 h at 20°C, and in the second, 4-8 g/hl for 1 to 2 hours at 20°C. Mush boiling was executed at increased temperatures for 2 and 5 minutes. The application of proper heat enzymatic treatment prior to squeezing proved to be acceptable. The juice obtained by squeezing upon the enzymatic treatment contains about 30% more anthocyanins as compared to juice produced without enzymatic treatment. In terms of the final content of anthocyanins, the same results were recorded with treatments. In each processing stage, juice pasteurization adversely affected anthocyanin levels., U radu je ispitivana promena sadržaja bojenih materija dve sorte maline Vilamet i Miker, pri različitim uslovima ceđenja, enzimiranja i toplotnog tretiranja. Ogledi su izvedeni na laboratorijskoj hidrauličnoj cednici, pri čemu su imitirani radni uslovi "Bucher" cednice (pritisak 180 - 200 bar, 1-3 rastresanja kljuka). Za maceraciju i depektinizaciju korišćen je pektinski preparat Klerzyme® 120 (DSM - Francuska), koji je specifičan za "kiselo voće" (pH ispod 3,2). Pri maceraciji u jednom stepenu enzim je dodavan u količini od 200 - 400 g/t, u toku 1 do 2 sata na 50°C. Pri dvostepenoj maceraciji i depektinizaciji, dodavan je enzim: u prvoj fazi 100 - 200 g/t u toku 0,5 do 1 sata na 20°C, a u drugoj fazi dodavan je 4 - 8 g/hl, u toku 1 do 2 sata na 20°C. Blanširanja kljuka maline su izvedena na povišenim temperaturama u trajanju od 2 i 5 minuta. Primena odgovarajućeg toplotno-enzimskog tretmana kljuka pre ceđenja pokazala se prihvatljivom. Pored poznatog degradacionog dejstva toplote na antocijane, sok dobijen ceđenjem, posle enzimiranja, sadrži oko 30% više antocijana u odnosu na sok dobijen bez enzimiranja. Pasterizacija soka, u svakoj fazi prerade, dala je izrazito negativan efekat na količinu antocijana. Najviše se gube neobojene forme antocijana. Kod serija sa dvostepenim enzimiranjem, i pored velikog početnog sadržaja antocijana, posle druge pasterizacije dolazi do smanjenja na približnu vrednost sadržaja ukupnih antocijana kao kod serija sa jednostepenim enzimiranjem.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Jugoslovensko voćarstvo",
title = "Degradation of raspberry color by enzymatic treatment and squeezing, Degradacija boje maline pri enzimiranju i ceđenju",
pages = "237-229",
number = "147-148",
volume = "38",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_861"
}

Vukosavljević, P., Bukvić, B., Janković, M.,& Mašović, S.. (2004). Degradation of raspberry color by enzymatic treatment and squeezing. in Jugoslovensko voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 38(147-148), 229-237.
https://hdl.handle.net/21.15107/rcub_agrospace_861

Vukosavljević P, Bukvić B, Janković M, Mašović S. Degradation of raspberry color by enzymatic treatment and squeezing. in Jugoslovensko voćarstvo. 2004;38(147-148):229-237.
https://hdl.handle.net/21.15107/rcub_agrospace_861 .

Vukosavljević, Predrag, Bukvić, Branka, Janković, Miodrag, Mašović, Snežana, "Degradation of raspberry color by enzymatic treatment and squeezing" in Jugoslovensko voćarstvo, 38, no. 147-148 (2004):229-237,
https://hdl.handle.net/21.15107/rcub_agrospace_861 .

TY  - JOUR
AU  - Janković, Miodrag
AU  - Mašović, Snežana
AU  - Bukvić, Branka
AU  - Vukosavljević, Predrag
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/801
AB  - Due to high water content (about 90%), specific total fruit texture characteristic light color and aroma, up to now raspberry has not been preserved via classical drying. The paper aimed to study the change in quality induced by liophilization as compared to convectively dried and fresh fruit. Cv Willamette was used for the trial. The chemical analyses involved the assessment of the following: the content of soluble solids total acids, total sugar, pH value, L-ascorbic acid, total anthocyanins total aroma, porosity of dried fruits, and organoleptic value. Liophilization was done in Edwards device at fruit temperature of -30°C. The pressure in the chamber accounted for 13 Pa, desorption temperature being 40°C. Convective drying was done in laboratory apparatus, entry air temperature being 65°C and relative humidity 6%. Dried fruits were rehydrated with water at room temperature. In compliance to the results obtained, it may be inferred that the stated method is highly suitable for sensitive fruit drying, such as raspberry. The analyses proved that the quality of convectively dried fruits as compared to liophilizated, is significantly poorer. Preservation of l-ascorbic acid (for about 54%) better maintenance of anthocyanins (for about 51%), reduced loss of total aroma (for about 66%) and reduction volume (for about 92%), higher porosity (for about 49%) and finally better organoleptic value (for about 51%) are the advantages of the method in question.
AB  - Malina, sorta Vilamet je sušena postupkom liofilizacije i klasično, toplim vazduhom niske relativne vlažnosti. Ispitivane su promene u hemijskom sastavu, ukupnoj aromi, organoleptičnim svojstvima, gustini i zapremini, kod osušenih plodova u odnosu na sveže. Dobijeni rezultati pokazuju da se liofilizacijom može uspešno očuvati hemijski sastav, zapremina, aroma i boja maline.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Jugoslovensko voćarstvo
T1  - Preservation of raspberry via liophilization
T1  - Konzervisanje malina liofilizacijom
EP  - 207
IS  - 147-148
SP  - 199
VL  - 38
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_801
ER  - 

@article{
author = "Janković, Miodrag and Mašović, Snežana and Bukvić, Branka and Vukosavljević, Predrag",
year = "2004",
abstract = "Due to high water content (about 90%), specific total fruit texture characteristic light color and aroma, up to now raspberry has not been preserved via classical drying. The paper aimed to study the change in quality induced by liophilization as compared to convectively dried and fresh fruit. Cv Willamette was used for the trial. The chemical analyses involved the assessment of the following: the content of soluble solids total acids, total sugar, pH value, L-ascorbic acid, total anthocyanins total aroma, porosity of dried fruits, and organoleptic value. Liophilization was done in Edwards device at fruit temperature of -30°C. The pressure in the chamber accounted for 13 Pa, desorption temperature being 40°C. Convective drying was done in laboratory apparatus, entry air temperature being 65°C and relative humidity 6%. Dried fruits were rehydrated with water at room temperature. In compliance to the results obtained, it may be inferred that the stated method is highly suitable for sensitive fruit drying, such as raspberry. The analyses proved that the quality of convectively dried fruits as compared to liophilizated, is significantly poorer. Preservation of l-ascorbic acid (for about 54%) better maintenance of anthocyanins (for about 51%), reduced loss of total aroma (for about 66%) and reduction volume (for about 92%), higher porosity (for about 49%) and finally better organoleptic value (for about 51%) are the advantages of the method in question., Malina, sorta Vilamet je sušena postupkom liofilizacije i klasično, toplim vazduhom niske relativne vlažnosti. Ispitivane su promene u hemijskom sastavu, ukupnoj aromi, organoleptičnim svojstvima, gustini i zapremini, kod osušenih plodova u odnosu na sveže. Dobijeni rezultati pokazuju da se liofilizacijom može uspešno očuvati hemijski sastav, zapremina, aroma i boja maline.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Jugoslovensko voćarstvo",
title = "Preservation of raspberry via liophilization, Konzervisanje malina liofilizacijom",
pages = "207-199",
number = "147-148",
volume = "38",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_801"
}

Janković, M., Mašović, S., Bukvić, B.,& Vukosavljević, P.. (2004). Preservation of raspberry via liophilization. in Jugoslovensko voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 38(147-148), 199-207.
https://hdl.handle.net/21.15107/rcub_agrospace_801

Janković M, Mašović S, Bukvić B, Vukosavljević P. Preservation of raspberry via liophilization. in Jugoslovensko voćarstvo. 2004;38(147-148):199-207.
https://hdl.handle.net/21.15107/rcub_agrospace_801 .

Janković, Miodrag, Mašović, Snežana, Bukvić, Branka, Vukosavljević, Predrag, "Preservation of raspberry via liophilization" in Jugoslovensko voćarstvo, 38, no. 147-148 (2004):199-207,
https://hdl.handle.net/21.15107/rcub_agrospace_801 .

TY  - JOUR
AU  - Vukosavljević, Predrag
AU  - Bukvić, Branka
AU  - Janković, Miodrag
AU  - Mašović, Snežana
PY  - 2003
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/524
AB  - Change in anthocyanins content under different conditions of extraction enzymatic maceration and heat treatment of two raspberry cultivars (Villamette and Meeker) was determined. Experiments were carried out on a laboratory hydraulic extractor. During extraction commercial operating conditions were emulated using a "Bucher" extractor (pressure 180-200 bar 1-3 pulp shakings). A pectin preparation Klerzyme®120, manufactured by DSM France, was used for maceration and depectinization, because it is specific for "sour fruits" with pH below 3.2. At a single-stage maceration, it was applied in the amount of 200-400 g/t, for 1-2 hours at 50°C. In a two-stage maceration and depectinization, the enzyme was added as follows: in the first stage 100-200 g/t for 0.5 - 1 hour at 20°C and in the second stage 4-8 g/hl for 1-2 hours at 200°C. Thermal breaks of raspberry pulp were performed at raised temperatures for 2 and 5 min in order to examine the effects of raised temperatures on anthocyanins extraction. The application of heat-enzymatic treatments of the pulp prior to extraction proved to be suitable in both raspberry cultivars. Apart from well-known degrading effects of heat on anthocyanins, the juice obtained by extraction, after enzymatic maceration, has higher anthocyanins content by 30% than the juice obtained without enzymatic maceration. Juice pasteurization, in each stage of processing, produced markedly negative effect on anthocyanins content therefore their content decreases considerably. The forms of anthocyanins that are lost most are those uncolored. In batches subjected to a two -stage enzymatic maceration, despite initial high anthocyanins content, the content of total anthocyanins is reduced after the second pasteurization to the approximate value as that in batches subjected to a single-stage enzymatic maceration.
AB  - U radu je određivana promena sadržaja antocijana pri različitim uslovima cedjenja, enzimiranja i toplotnog tretiranja dve sorte maline (vilamet i miker). Pri cedjenju su imitirani industrijski radni uslovi sa "Bucher", cednice (pritisak 180-200 bar, 1-3 rastresanja kljuka). Za maceraciju i depektinizaciju korišćen je pektinski preparat KlerzymeÒ120, proizvodjača DSM - Francuska, koji je specifičan za "kiselo voće" sa pH ispod 3,2. Pri maceraciji u jednom stepenu primenjen je u količini od 200 - 400 g/t, u toku 1 do 2 sata na 50oC. Pri dvostepenoj maceraciji i depektinizaciji, dodavan je enzim: u prvoj fazi 100 - 200 g/t u toku 0,5 do 1 sata na 20°C, a u drugoj fazi dodavan je 4 - 8 g/hl u toku 1 do 2 sata na 20°C. Blanširanja kljuka maline su izvedena na povišenim temperaturama u trajanju od 2 i 5 minuta radi ispitivanja uticaja povišenih temperatura na ekstrakciju antocijana. Primena odgovarajućeg toplotno-enzimskog tretmana kljuka pre ceđenja, kod obe sorte maline, se pokazala prihvatljivom. Sok dobijen ceđenjem, posle enzimiranja, sadrži oko 30% više antocijana u odnosu na sok dobijen bez enzimiranja. Kod serija sa dvostepenim enzimiranjem, i pored velikog početnog sadržaja antocijana, posle druge pasterizacije dolazi do smanjenja na približnu vrednost sadržaja ukupnih antocijana kao kod serija sa jednostepenim enzimiranjem. Pasterizacija soka, u svakoj fazi prerade dala je izrazito negativan efekat na količinu antocijana, tako da se njihov sadržaj znatno smanjuje. Najviše se gube neobojene forme antocijana.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Change of anthocyanins content during raspberry extraction
T1  - Promena sadržaja antocijana pri ceđenju maline
EP  - 102
IS  - 1
SP  - 85
VL  - 48
DO  - 10.2298/JAS0301085V
ER  - 

@article{
author = "Vukosavljević, Predrag and Bukvić, Branka and Janković, Miodrag and Mašović, Snežana",
year = "2003",
abstract = "Change in anthocyanins content under different conditions of extraction enzymatic maceration and heat treatment of two raspberry cultivars (Villamette and Meeker) was determined. Experiments were carried out on a laboratory hydraulic extractor. During extraction commercial operating conditions were emulated using a "Bucher" extractor (pressure 180-200 bar 1-3 pulp shakings). A pectin preparation Klerzyme®120, manufactured by DSM France, was used for maceration and depectinization, because it is specific for "sour fruits" with pH below 3.2. At a single-stage maceration, it was applied in the amount of 200-400 g/t, for 1-2 hours at 50°C. In a two-stage maceration and depectinization, the enzyme was added as follows: in the first stage 100-200 g/t for 0.5 - 1 hour at 20°C and in the second stage 4-8 g/hl for 1-2 hours at 200°C. Thermal breaks of raspberry pulp were performed at raised temperatures for 2 and 5 min in order to examine the effects of raised temperatures on anthocyanins extraction. The application of heat-enzymatic treatments of the pulp prior to extraction proved to be suitable in both raspberry cultivars. Apart from well-known degrading effects of heat on anthocyanins, the juice obtained by extraction, after enzymatic maceration, has higher anthocyanins content by 30% than the juice obtained without enzymatic maceration. Juice pasteurization, in each stage of processing, produced markedly negative effect on anthocyanins content therefore their content decreases considerably. The forms of anthocyanins that are lost most are those uncolored. In batches subjected to a two -stage enzymatic maceration, despite initial high anthocyanins content, the content of total anthocyanins is reduced after the second pasteurization to the approximate value as that in batches subjected to a single-stage enzymatic maceration., U radu je određivana promena sadržaja antocijana pri različitim uslovima cedjenja, enzimiranja i toplotnog tretiranja dve sorte maline (vilamet i miker). Pri cedjenju su imitirani industrijski radni uslovi sa "Bucher", cednice (pritisak 180-200 bar, 1-3 rastresanja kljuka). Za maceraciju i depektinizaciju korišćen je pektinski preparat KlerzymeÒ120, proizvodjača DSM - Francuska, koji je specifičan za "kiselo voće" sa pH ispod 3,2. Pri maceraciji u jednom stepenu primenjen je u količini od 200 - 400 g/t, u toku 1 do 2 sata na 50oC. Pri dvostepenoj maceraciji i depektinizaciji, dodavan je enzim: u prvoj fazi 100 - 200 g/t u toku 0,5 do 1 sata na 20°C, a u drugoj fazi dodavan je 4 - 8 g/hl u toku 1 do 2 sata na 20°C. Blanširanja kljuka maline su izvedena na povišenim temperaturama u trajanju od 2 i 5 minuta radi ispitivanja uticaja povišenih temperatura na ekstrakciju antocijana. Primena odgovarajućeg toplotno-enzimskog tretmana kljuka pre ceđenja, kod obe sorte maline, se pokazala prihvatljivom. Sok dobijen ceđenjem, posle enzimiranja, sadrži oko 30% više antocijana u odnosu na sok dobijen bez enzimiranja. Kod serija sa dvostepenim enzimiranjem, i pored velikog početnog sadržaja antocijana, posle druge pasterizacije dolazi do smanjenja na približnu vrednost sadržaja ukupnih antocijana kao kod serija sa jednostepenim enzimiranjem. Pasterizacija soka, u svakoj fazi prerade dala je izrazito negativan efekat na količinu antocijana, tako da se njihov sadržaj znatno smanjuje. Najviše se gube neobojene forme antocijana.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Change of anthocyanins content during raspberry extraction, Promena sadržaja antocijana pri ceđenju maline",
pages = "102-85",
number = "1",
volume = "48",
doi = "10.2298/JAS0301085V"
}

Vukosavljević, P., Bukvić, B., Janković, M.,& Mašović, S.. (2003). Change of anthocyanins content during raspberry extraction. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 48(1), 85-102.
https://doi.org/10.2298/JAS0301085V

Vukosavljević P, Bukvić B, Janković M, Mašović S. Change of anthocyanins content during raspberry extraction. in Journal of Agricultural Sciences (Belgrade). 2003;48(1):85-102.
doi:10.2298/JAS0301085V .

Vukosavljević, Predrag, Bukvić, Branka, Janković, Miodrag, Mašović, Snežana, "Change of anthocyanins content during raspberry extraction" in Journal of Agricultural Sciences (Belgrade), 48, no. 1 (2003):85-102,
https://doi.org/10.2298/JAS0301085V . .