5364 1 archive 3365 disk0/00/00/53/64 2005-09-02 2009-08-20 14:27:13 2009-08-20 14:27:13 report show 0 The suitability of a lycopene containing carrot variety (Daucus carota L. var. Nutri Red) first breeded in Japan for organic production and for juice production using industrial standard techniques was evaluated. Besides tomatoes, Nutri Red carrots are an alternative source of lycopene, which is known to reduce the risk for degenerative diseases. The carotenoid content (lycopene, beta-carotene, phytoen, phytofluen) remained unchanged throughout the juice production, and no cis-isomers of lycopene were produced. The concentration of water soluble carrot components presenting a high anti-oxidative potential increased throughout processing, leading to the production of an organic carrot juice with a high nutritional quality. In context with a market analysis, "Bio-Lycopin-Möhrensaft" is actually offered in pharmacies and health food shops in Germany. This prototype of a marketable juice was developed by the project partner Haus Rabenhorst taken as a base the juice produced by project partner Fruchtsaft Bayer & Co. During juice production according to standard techniques, however, a considerable amount of health promoting carotenoids remain within the carrot pomace. Due to studies at laboratory scale, the use of cell wall degrading enzymes significantly increased the carotenoid content of carrot juice by releasing the carotenoids retained within the pomace. Using a mixture of 10 g pectinase and cellulase each per kg of mashed carrots, total carotenoid content of the juice was increased in 50 %; at the same time, total juice yield increased in 10 %. An optimal distribution of the enzyme mixture within the mashed carrots is crucial and was achieved by simply mixing the enzymes with some juice of previous production. In this way, juices containing 70 mg all-trans-lycopene, 40 mg all-trans-beta-carotene and 125 mg total carotenoids per kg were produced. Process transmission to the pilot scale be evaluated further. de Gefördert vom Bundesministerium für Verbraucherschutz, Ernährung und Landwirtschaft im Rahmen des Bundesprogramms Ökologischer Landbau. de-mri-bioverfahrenstechnik de-boel-lebensmittel-verabeitung never 0 Processing properties and nutritional quality of industrial carrot juices obtained from organic grown carrots http://www.bundesprogramm-oekolandbau.de/ http://www.bundesprogramm.de/fkz=02OE205 http://orgprints.org/perl/search/advanced?addtitle%2Ftitle=&keywords=02OE205&projects=BOEL&_order=bypublication&_action_search=Suchen TRUE Gräf Volker Mayer-Miebach Esther Schuchmann Heike P. unpub 2security 4processing BÖL, BOEL, FKZ 02OE205, Möhren, Karotten, Möhrensaft, Karottensaft, Saftherstellung, Saft, Möhrenverarbeitung, Qualität, Daucus carota L. var. Nutri Red, Lycopin, Lycopin, Beat-Carotin, Phytoen, Phytofluen, Inhaltsstoffe, Herstellungsverfahren Die Eignung aus Japan stammender Möhren (Daucus carota L. var. Nutri Red) für ökologischen Anbau und Bio-Saftherstellung nach gewerblichen/industriellen Standardverfahren wurde im Rahmen des Projektes geprüft. Diese Möhren enthalten das gesundheitsfördernde Carotinoid Lycopin, das sonst fast ausschließlich in Tomaten vorkommt. Die Carotinoidgehalte der frischen Möhren (Lycopin, Beta-Carotin, Phytoen, Phytofluen) bleiben während der Saftherstellung nach einem Standardverfahren weitgehend erhalten; cis-Isomere des Lycopins entstehen nicht. Wasserlösliche Inhaltsstoffe mit einem hohen antioxidativen Potential und damit möglicherweise gesundheitsfördernder Wirkung reichern sich im Saft an. Aus ökologisch erzeugten Nutri Red-Möhren kann damit ein ernährungsphysiologisch hochwertiger Bio-Saft erzeugt werden. Aus einem vom Projektpartner Fruchtsaft Bayer & Co. produzierten Direktsaft wurde vom Projektpartner Haus Rabenhorst ein marktfähiger Prototyp entwickelt, der als "Bio-Lycopin-Möhrensaft" im Rahmen einer Marktanalyse zur Zeit in Apotheken, Reformhäusern und im Naturkosthandel angeboten wird. Ein erheblicher Anteil der gesundheitsfördernden Carotinoide wird während der Saftherstellung nach Standardverfahren im nicht weiter verwertbaren Pressrückstand angereichert. Untersuchungen im Labormaßstab haben gezeigt, dass zellgewebemodifizierende Enzyme den Carotinoidgehalt der Säfte durch Nutzung der "Reserven" im Pressrück-stand erheblich steigern können. Kritisch ist die optimale Durchmischung einer En-zymkombination aus jeweils 10 g Zellulase und Pektinase je kg Möhrenmaische z.B. durch Verdünnung mit vorab hergestelltem Möhrensaft. Neben den mit über 50 % deutlich höheren Carotinoidgehalten wird mir diesem Verfahren gleichzeitig die Saftausbeute um ca. 10 % gesteigert. 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5364-02OE205-BfEL-Mayer-Miebach-2004-karottensaft.pdf

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