Methods to increase the efficiency of juice yield from sea buckthorn berries

The purpose of the study is a comparative analysis of various pretreatment methods to improve the efficiency of juice yield from wild sea buckthorn berries. Tasks: to determine the yield of components from sea buckthorn berries - juice, seeds, oil with various pre-treatment methods; select enzyme preparations to increase the efficiency of sea buckthorn juice yield. The object of the study is the fruits of wild-growing sea buckthorn, harvested in the period of technological maturity in the Tomsk Region. The fruits of wild-growing sea buckthorn corresponded to GOST 33823-2-16. To determine the juice yield, sea buckthorn berries were pressed in a juicer. In order to increase the yield of juice, blanching and enzymatic processing methods were used. Sea buckthorn berries were placed in a combi steamer for 15 min at a temperature of 50 °C, and the juice yield was determined. Enzymatic treatment was carried out using enzyme preparations of pectolytic and cellulolytic action. Enzyme preparations were used - pectinase and cellulase. Pectinase (polygalacturonase) was used with an activity of 35 U/g, optimal pH 3.7-4.3, cellulase with an activity of 4000 u/ml, optimum pH 3.5-4.5. It has been established that blanching of berry raw materials increases the juice yield by 1.00 % compared with direct extraction of juice from sea buckthorn berries without preliminary pretreatment. Enzymatic treatment was carried out with pectolytic and cellulolytic enzymes at a temperature of 40 °C and a treatment time of 60 minutes. Treatment with enzymes of pectolytic action provided the highest yield of juice from sea buckthorn berries and amounted to 79.89 % when using the enzyme at a concentration of 0.1 %. The use of a cellulolytic enzyme ensured the highest yield of juice from sea buckthorn berries 74.64 % at an enzyme concentration of 0.15 %.