Fig 1.
Abbreviations: SP—twin gear juice extractor; PP—cylindrical piston press; A—nonshredded fruits; D—shredded fruits; C—sample not subjected to any pretreatment (control); F—sample after pretreatment by freezing and thawing prior to pressing; E—sample after enzymatic pretreatment; E25—sample subjected to enzymatic treatment at 25°C; E45—sample subjected to enzymatic treatment at 45°C; U—nonpasteurized juice; P—pasteurized juice.
Fig 2.
Pressing efficiency in relation to press type and pretreatment method.
Abbreviations: SP—twin gear juice extractor; PP—cylindrical piston press; A—nonshredded fruits; C—sample not subjected to any pretreatment (control); F—sample after pretreatment by freezing and thawing prior to pressing. a,b,cValues in a column marked with the same letter are not significantly different (p>0.05).
Fig 3.
Efficiency of pressing using the piston press in relation to pretreatment prior to pressing.
Abbreviations: SP—twin gear juice extractor; A—nonshredded fruits; D—shredded fruits; C—sample not subjected to any pretreatment (control); F—sample after pretreatment by freezing and thawing prior to pressing; E—sample after enzymatic pretreatment.a,bValues in a column marked with the same letter are not statistically significantly different (p>0.05).
Fig 4.
Efficiency of pressing using the piston press in relation to enzymatic treatment.
Abbreviations: PP—cylindrical piston press; A—nonshredded fruits; D—shredded fruits; E25—sample subjected to enzymatic treatment at 25°C; E45—sample subjected to enzymatic treatment at 45 oC. a,bValues in a column marked with the same letter are not statistically significantly different (p>0.05).
Table 1.
Soluble solids content (oBx) in acquired juices in relation to press type and the pretreatment method.
Table 2.
Soluble solids content (oBx) in juice acquired using the piston press in relation to the type of pretreatment.
Table 3.
Soluble solids content (oBx) in juice acquired using the piston press in relation to the type of enzymatic treatment.
Table 4.
pH of acquired juices in relation to press type and the pretreatment method.
a,b,cValues in a column marked with the same letter are not statistically significantly different (p>0.05).
Table 5.
pH of juices acquired using the piston press in relation to the type of pretreatment.
Table 6.
pH of juices acquired using the piston press in relation to the type of enzymatic treatment.
Table 7.
Density (kg·m−3) of acquired juices in relation to press type and the pretreatment method.
Table 8.
Density (kg·m−3) of juices acquired using the piston press in relation to type of pretreatment.
Table 9.
Density (kg·m−3) of juices acquired using the piston press in relation to the type of enzymatic treatment.
Fig 5.
Total phenolic content (TPC) in juice in relation to press type and the method of pretreatment prior to pressing.
Abbreviations: SP—twin gear juice extractor; PP—cylindrical piston press; A—nonshredded fruits; C—sample not subjected to any pretreatment (control); F—sample after pretreatment by freezing and thawing prior to pressing. a,b,cValues in a column marked with the same letter are not statistically significantly different (p>0.05).
Fig 6.
Total phenolic content (TPC) in juice extracted using the piston press in relation to the method of pretreatment prior to pressing.
Abbreviations: PP—cylindrical piston press; A—nonshredded fruits; C—sample not subjected to any pretreatment (control); F—sample after pretreatment by freezing and thawing prior to pressing; E—sample after enzymatic pretreatment. a,bValues in a column marked with the same letter are not statistically significantly different (p>0.05).
Fig 7.
Total phenolic content (TPC) in pasteurized and nonpasteurized juice extracted using the piston press from fruits subjected to enzymatic treatment.
Abbreviations: PP—cylindrical piston press; A—nonshredded fruits; D—shredded fruits; E25—sample subjected to enzymatic treatment at 25°C; E45—sample subjected to enzymatic treatment at 45 oC; U—non-pasteurized juice; P—pasteurized juice. a,b,cValues in a column marked with the same letter are not statistically significantly different (p>0.05).
Fig 8.
Antioxidant activity (AA) in juice in relation to press type and the method of pretreatment prior to pressing.
Abbreviations: SP—twin gear juice extractor; PP—cylindrical piston press; A—nonshredded fruits;; C—sample not subjected to any pretreatment (control); F—sample after pretreatment by freezing and thawing prior to pressing. a,b,cValues in a column marked with the same letter are not statistically significantly different (p>0.05).
Fig 9.
Antioxidant activity (AA) in juice acquired using the piston press in relation to the method of pre-treatment prior to pressing.
Abbreviations: PP—cylindrical piston press; A—nonshredded fruits; C—sample not subjected to any pretreatment (control); F—sample after pretreatment by freezing and thawing prior to pressing; E—sample after enzymatic pretreatment. a,b,cValues in a column marked with the same letter are not statistically significantly different (p>0.05).
Fig 10.
Antioxidant activity (AA) in pasteurized and nonpasteurized juice acquired using the piston press from fruits subjected to enzymatic treatment.
Abbreviations: PP—cylindrical piston press; A—nonshredded fruits; D—shredded fruits; E25—sample subjected to enzymatic treatment at 25°C; E45—sample subjected to enzymatic treatment at 45°oC; U—nonpasteurized juice; P—pasteurized juice. a,b,cValues in a column marked with the same letter are not statistically significantly different (p>0.05).