The study of stability of anthocyanins of cranberry juice under the influence of the technology of fermentation

The research was devoted to the question of studying the influence of pectolytic enzyme preparations Extra, XXL, Energy HT on color stabilization, anthocyanin content, soluble solids and the yield of cranberry juice of direct extraction. Experimental part included the selection of technologicalmodes of fermentation, depending on three factors (temperature in the range from 30 to 50 °C, the fermentation module, i.e. the content of the enzyme preparation in relation to the mass of crushed berries from 5 to 15 %, the time of treatment with the enzyme preparation from 2 to 6 h) on the basis of the surface of the response. The obtained data were processed using the program Statistica. Proceeding from the obtained data the conclusion was drawn that processing of berry pulp at 45 °C during 2 h with the 10-% module of fermentation had provided the highest maintenance of anthocyanins, and therefore more stable color and juice yield. When comparing enzyme preparations on the level of achieved indicators (the content of anthocyanins and cranberry juice yield), it could be argued that the most suitable for the treatment of cranberry pulp had been the enzyme preparation Extra.