The article presents an analysis of the main methods of deep processing of fruit and berry cake and a theoretical justification for the selection of enzyme preparations for hydrolysis of black chokeberry cake to obtain ingredients enriched with biologically active substances of raw materials. This raw material has an extremely valuable chemical composition that makes it possible to create new types of enriched food products. Several ways of processing are known, including the extraction of biologically active substances with various extractants, the fractionation of cake into the skin of berries and seeds and their separate processing, and enzymatic hydrolysis of cake. Black chokeberry cake contains cellulose, hemicellulose, lignin, protein, sugars, organic acids, as well as polyphenolic compounds, tannins, pectin substances, vitamins, and macro- and microelements. Based on the analysis of the chemical composition of rowanberry cake for biocatalytic destruction, it is necessary to select the complex of enzymes of pectolytic, cellulolytic, lipolytic and proteolytic action, providing effective bioconversion of polymers of cake with the purpose of the most complete extraction of biologically valuable components and preservation of taste and aromatic properties. The multi-enzyme composition should contain polygalacturonase, cellulase, lipase and protease. The following enzymatic preparations are supposed to be used for enzymatic hydrolysis:—Pectinase G20X, a preparation with predominantly endo- and exopolygalacturonase ability, derived from the micromycete Aspergillus foetidus; Celloviridin G20X—preparation with cellulolytic ability, based on the strain Trichoderma viride, Neutraza G18X—preparation with proteolytic ability based on the strain Bacillus subtilis, Lipase G20X—preparation with lipase ability based on the strain Aspergillus niger. Doses of enzyme preparations introduced into the cake depend on the complexity and activity of the enzymes, and the efficiency of their use is determined by the pretreatment of raw materials, temperature, pH, and duration of hydrolysis. Obtaining food ingredients using biocatalytic methods based on rowanberry cakes is a promising direction in solving problems of developing technologies from available and biologically valuable raw materials.
Volkova et al. (Wed,) studied this question.