Effects of Enzyme Treatment on the Microfiltration of Elderberry


  • Diána Furulyás
  • Fanni Savanya
  • Szilvia Bánvölgyi
  • Nóra Papp
  • Éva Stefanivots-Bányai
  • Mónika Stéger-Máté




The aim of this study was to evaluate the effect of microfiltration (MF) on the antioxidant capacity of elderberry juice using ceramic membrane. Previous to MF measurements preliminary examination was achieved with different enzymes. Four different samples were prepared: one without any enzyme and three with different pectolytic enzymes. The resistances were determined using the resistance-in-series model and difference between four enzyme-treated samples are evaluated. The effect of this technology on the antioxidant component of the clarified elderberry juice has been evaluated in permeate and retentate samples. For ferric reducing antioxidant power was measured with FRAP and total phenolic content (TPC) was determined with Folin Ciocalteau reagent. The total anthocyanin content (TAC) was estimated using spectrophotometric method. 
Higher juice yield was obtained using enzyme compared with enzyme-free elderberry pulp. The analytical results show that the MF membrane retained the valuable components in different rate. Significant losses are believed to have occurred after the MF clarification process due to fouling layer resistance, what can be decreased with pectolytic enzymes treatment.


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How to Cite

Furulyás, D., Savanya, F., Bánvölgyi, S., Papp, N., Stefanivots-Bányai, Éva, & Stéger-Máté, M. (2016). Effects of Enzyme Treatment on the Microfiltration of Elderberry. Analecta Technica Szegedinensia, 10(1), 40–46. https://doi.org/10.14232/analecta.2016.1.40-46




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