Using enzymes in industrial fruit juice production typically achieves 95% juice extraction compared to only 75% without using enzymes, thereby saving around 20% in production costs. Data from the new report shows that the use of enzymes doubles the amount of anthocyan, an important antioxidant, present in coloured juices, making them more appealing to consumers.
The consumption of coloured fruits and vegetables is recommended as they are known to be ‘supercharged’ with powerful nutrients such as anthocyans, which are flavonoid constituents. Anthocyans also give fruit and berries their vibrant red, blue and purple colours.
Extracting more natural colour from fruit (especially from the skin) is no easy task. The use of enzymes helps to maintain colour, clarity and antioxidant activity over the shelf life of the juice, allowing juice producers to place appealing products on the shelves of retail outlets.
DSM’s coloured fruit enzymes also help to obtain the highest possible enzymatic juice yield. By achieving 95% instead of 75% yield from berries, the use of Rapidase Pro Color supports efforts to reduce water usage, energy usage and waste.
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