Characteristics of juice from Palmyrah Palm (Borassus) fruit

Abstract

The ancestral palmyrah palm (Borassus aethiopum Mart.) produces in the V-Baoulé region of Côte d'Ivoire, sweet and fragrant fruits in large numbers. Most of these spoil in the bush when ripe. The present work was to develop an efficient process for the extraction of juice from these fruits using a pectinase (Pectinex Ultra SP-L) at different concentrations (0.2, 0.4 and 0.6 mg/kg), temperatures (25 degrees C, 35 degrees C and 45 degrees C), and for different times (30, 60, 90 and 120 min). Some physico-chemical characteristics of the juice were determined in order to evaluate the quality of the product. Treatment at 45 degrees C for 120 min at an enzyme concentration of 0.6 mg/kg was selected for highest juice yield (73.14%). The colour parameters L; a; b) fluctuated in intensity between batches of rehydrated material. Juice consistency was found to be stable at 45 degrees C at the enzyme concentrations used. There was a slight variation in pH among the different treatments. In general, the yield and quality of the juice obtained were affected by treatment temperature, enzyme concentration and maceration time.

Synthesis of Oligosaccharides Derived from Lactulose and Pectinex Ultra SP-L

“…Pectinex Ultra SP-L is a commercial enzyme preparation derived from Aspergillus aculeatus consisting predominantly of pectinolytic enzymes and commonly used in fruit juice processing , ; moreover, this enzymatic preparation possesses fructosyltransferase and β-galactosidase activities. The optimum transgalactosylation conditions to obtain GOS during lactose hydrolysis with Pectinex Ultra SP-L have been previously determined , .…”

Optimizing the Fortification of Flour of Palmyra New Shoots Tubers with Powders Deriving from Cowpea Beans and Moringa Leaflets for Porridge Making

“…Facing all the ecological risks incurred, this way of valorization seems to be a real alternative in the plant's uses, and could ensure its survival and popularization, with significant value -added at nutritive, economic and therapeutical levels. Indeed, Palmyra trees provide numerous fruits each year, the most part of which are unutilized and go rotten before germinating [16,17]. Several research tasks have been performed concerning these fruits.…”